They lace it generously with cinnamon, cloves and cardamom and then glaze it with orange juice, more coconut and cardamom. Bolo de Coco, pictured above, also carries some chopped cashews as still another point of distinction. Coconut is a familiar garnish for curries. But in Hyderabad, they cook it into the curry, put a heavier than normal emphasis on sweet spices and finally give the dish a shot of anbsp;...
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