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 The distinct aroma of Bengali cuisine comes from the blend of spices known as panch phoron. Panch means “five” and phoron is “flavor”. Panch phoron is a blend of flavorful seeds: the green fennel, yellow mustard, black nigella, golden fenugreek and brown cumin. The ingredients are generally added in equal proportions, though this can vary Continue reading Panch Phoron   I have been particularly fond of cauliflower – it does help that is good for me. It is a great low-carb cruciferous vegetable that can hold it’s own in many dishes but can also play subservient role in others. As usual for a Bengalil dish, panch phoron plays a major role in this very simple Continue reading Cauliflower with Bengali five spice |
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