For Naina, our latest “ Cook on Campus ”, the idea of cooking without condiments is inconceivable.
No wonder coriander, mustard and turmeric are essential elements of her Indian aubergine curry.
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www.uni-muenchen.deFür „ Cooks-on-Campus “ -Köchin Naina unvorstellbar.
Koriander, Senfkörner und Kurkuma sind daher auch die wichtigsten Zutaten ihres indischen Auberginencurrys.
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