Wasabi reminds me of the so familiar freshly ground mustard paste.
Of all the infinite ways that Dal is cooked in India, this happens to be just another one; hearty and laden with the warm, distinct aroma of garlic. Quite popular, mostly in the northern regions of India, the flavors here are deep and rich.
It was gratifying to soak up a wine infused sauce with a loaf of crusty bread.
The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.
This recipe is a celebration of autumn, of festivities and traditions. Since I am always sailing the ship of nostalgia, trying to look back and finding some fine line that connects me to the past, the Ratatouille always reminds me of one comforting recipe of home.
var linkwithin_site_id = 36113; (function [...]