EditorialShayma Owaise Saadat, who uses mortars and pestles to make chutneys and spice blends, at her home in Toronto, Jan. 15, 2023. (Narisa Ladak/The New York Times)
EditorialA recipe from Chef Maneet Chauhan's new cookbook, “Chaat Party,” entail setting out fruits, vegetables, fried snacks, herbs, spices, yogurt and homemade chutneys, allowing every guest to build their own chaat, in Nashville, Tenn. on Aug. 6, 2020. (Brett Carlsen/The New York Times)