Posted in Experiments, Recipes

Five-Spice Cabbage Salad

5 Spice Cabbage 1

This little dish is really an amalgam of culinary techniques but it is very Bengali in spirit given the use of the five-spice blend, known as Panch Phoron, used for the final tempering. I actually made this as a quick side-dish for a spicy seafood curry a few days ago but I thought I reproduce it again so that you can see how it is done… Continue reading “Five-Spice Cabbage Salad”

Posted in Spicery

Spice Blend: Panch Phoron

Panch Phoron 1

Panch Phoron, sometimes spelled ‘panchpuran’ along with a host of other variations, is a blend of whole spices (as opposed to ground) that is native to north-eastern India in general, and the state of Bengal in particular. Because it is typically composed of 5 different spices, it is often called ‘Bengali five-spice’ although, as we shall see, there are variations not only in the types of spice, but also the number… Continue reading “Spice Blend: Panch Phoron”