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My herb teacher Frank Cook used to say, "It's all about the sauce." A good meal should come with good sauces. We love including cilantro lassi next to summertime rice dishes.
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The delicate aromatics of saffron make this dessert, called Shrikhand in South Asia, food for the gods. Dr. Vasant Lad taught us about shrikhand when we visited him in Maharastra, India.
Buttery and soft but savory and lighter. Warm, oily & creamy. Also including turmeric, asafoetida, and garnished with cilantro. Discovered in Pune, India eating thali platters.
Raita's are a simple & striking yogurt condiments from India. There are nearly infinite variations of this versatile sauce, dip, salad and side dish rolled into one. This is yogurt as its best. Raitas are creamy & delicious, often taking less than five...
Sweet, thick and perhaps a little provoking to Kapha! But tasty and much healthier than ice cream! This dessert version of the mint and yogurt lassi does not include water.
Soft, jelly-like, translucent like cooked cucumber. Sweet and milk white. An unusual vegetable for this hemisphere. Halwas mean sweets. They are generally made with the sweet indian spices cinnamon, cardamom, nutmeg. Discovered in Dhaka, Bangladesh.
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Sweet, sticky, sour and cooling. Fresh cane juice is popular with street vendors on every corner overseas in Asia but oddly invisible in the west.
Fresh minty green chili and cilantro yogurts take me back to supple jackfruits hanging from the tropical arms of Bangladesh. I can almost feel the humidity and mosquitoes as I eat green mangoes with mustard and lime on my way to a wedding. Borhanis are...
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