May 2013: Dahl is delicious with aloo anardana (potatoes and pomegranate seed).
May 2013: Dahl is also delicious with Persian-style chapli kebabs made with anardana. We like the dahl to be a little more soupy when we serve it with chapli kebabs. We garnished them with coriander leaf and served them with nan-e-Barbari (Persian flatbread), stir-fried cabbage and hot hot hot red chillies.
June 2013: Brown dahl is my favourite. Here it is served with Persian-style mint kebabs, nan-e-Barbari (Persian flatbread), grilled eggplant, Romaine and cabbage salad garnished with chive flowers and mint leaves.
We are thrilled to have an autographed copy of the wonderful cookbook "Mangoes and Curry Leaves" by Jeffery Alford and Naomi Duguid.
May 2013: Our chives are flowering!