Teresa Dupay blog

We thought this was very interesting to find out what chef's hate using in their cooking.

Asafoetida

Barely a pinch of asafoetida will flavour any dal or curry, but even a miligram more can add a bitterness that ruins everything.
It dosen't help that every time you buy it, it's a little different, more or less pungent.
The only way to test it is to throw it in and see what happens.

Dhruv Mittal, chef owner, DUM Biryani, London

By Tony Naylor - The Guardian & The Observer Digital Editions G2 19th September 2019