It’s not an everyday combination.
And I must confess that when my eyes rested on this ancient Bengali vegetarian recipe in a mildewed cookbook, I was sceptical on how the flavors would play.
Never shy to experiment, I cook this stew – a marriage of Iau with fried cauliflower, in a sea of pristine milk perfumed with panchforon.
And need I say, I was overjoyed at the outcome – delectable, subtle yet clean flavors, ideal for that sun-scorched afternoon when the soul yearns for light non-greasy food !!!