Saturday, May 16, 2009

Khurmi Naan

It seems that Tim Carmen of Washington City Paper was not wowed by the Khurmi Naan which otherwise has developed quite a few lovers at SpiceXing restaurant. But at the same time he has made a few valid points. Guess I will have to start using the AMUL cheese which is imported from India and while I was growing up that was the only processed cheese available. Also some other guests have also expressed a desire to have the crust thinner and crispier.

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