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Why Leftover Indian Food Often Tastes Better the Next Day

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Discover the science behind why leftover rajma, chole, sambhar and biryani often taste better the next day, plus food safety and storage tips.

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biryani chole Food Science Kitchen Science leftover food rajma sambhar

About the Author

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Neerja Bhatnagar

Books & Writing | Food & Travel | Life & Lifestyle | Parenting & Childcare | Science & Tech

I go by the name Neerja, educated in the field of physics, trained as a teacher, and embraced various creative pursuits as a blogger, amateur photographer, podcaster, and YouTuber. I consciously choose my path, unaffected by passing trends and styles, standing as a unique diva in my own domain. The predictability of regularities and routines fails to captivate my interest. Having entered this world in the vibrant sixties, I now find myself in the final phase of my journey on this planet.

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