I went to an Indian cooking class last night, where we made Panchkuti Dal.
It involved heating black mustard seeds, cumin seeds, cinnamon sticks and cloves in a little bit of oil, then adding curry leaves, asafetida (the hardened sap of a large, fennel-like plant with a stong onion-like flavor and aroma) and fresh chili-garlic-ginger paste to a mixture of cooked onions, tomatoes and lentils.
It was amazing!
The Italian for today is una cucina pieni di profumi esotici. It means: a kitchen full of exotic smells.
(Photo from "Modern India," by Herbert J M Ypma.)
4:52:36 PM 
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