How To Make Samosas with Chintan Pandya

Chintan Pandya, chef of Rahi in the West Village and Adda in Queens, knows the secret to a perfectly crispy samosa: frying at two different oil temperatures. Potatoes, peas, and ajwain, an herb thought to have anti-bloating qualities, are also key components to this classic Indian street food. Chintan demonstrates how to use a pasta machine to give the dough a consistent thickness, as well as the proper way to fold samosas. ... Read More إقرأ المزيد | Share it now!

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How the West can adapt to a rising Asia | Kishore Mahbubani

As Asian economies and governments continue to gain power, the West needs to find ways to adapt to the new global order, says author and diplomat Kishore Mahbubani. In an insightful look at international politics, Mahbubani shares a three-part strategy that Western governments can use to recover power and improve relations with the rest of the world.... Read More إقرأ المزيد | Share it now!