Global vs. local cuisine: Does it makes sense?
Just the other day, she prepared a topping for toasts. It was a variation of a simple yogurt topping she often serves. That day, she prepared a topping with steamed cauliflower, spiced with roasted cumin powder, and seasoned with red and black pepper, and salt. The robust flavor of the cumin made all the difference.
A day later, I read in The New York Times as story about squash on toast, a dish rustled up by no less a cook than chef Jean-Georges Vongerichten. I realized, again, how food has an ecumenical character. So, dear reader, I hope will forgive this post on a blog that celebrates Bengali cuisine.