Label
All
0
Clear all filters
Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

  • About
Made from fermented alcohol, vinegars based on sugar cane molasses (dark) and coconut (clear) are used, mainly in Parsi, Anglo-Indian and Goan food. If unavailable, substitute balsamic or white vinegar.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title