D ivs Ray was too young to remember the French baking classes her mother, Manasi, taught in the remote northwestern Indian steel town of Rourkela. And yet Ray’s guava gochugaru pâte à choux somehow ...
You’re invited to dinner with Divs. Of course you’re invited. You’re friends now. Most people know Divs Ray’s radical, spice route–inspired pastries from her countless menu drops, morning pop-ups, and ...
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