Quotes About Basmati

Because biryani is all about the rice, this is the time to splurge on some extra-long, premium aged basmati.

Great basmati is golden in color, smells floral and nutty, and can withstand the long cook time of this process. As an extra bonus, aged basmati is much more merciful, steaming up just fine even if you over- or undercook it a touch during the parboiling stage.

Looking a dead insect in the sack of basmati that had come all the way from Dehra Dun, he almost wept with sorrow and marvel at its journey, which was tenderness for his own journey. In India almost nobody would be able to afford this rice, and you had to travel around the world to be able to eat such things where they were cheap enough that you could gobble them down without being rich; and when you got home to the place where they grew, you couldn't afford them anymore.

For Marjan Aminpour, the fragrances of cardamom and rosewater, alongside basmati, tarragon, and summer savory, were everyday kinds of smells, as common, she imagined, as the aromas of instant coffees and dripping roasts were to conventional Western kitchen corners.