Cartouche is a French term meaning "parcel". here the parcel contains a delicious salad that, in my opinion, is quite unique. The base of the salad is earthy but brought to life by the rice vinegar, mustard, and soy sauce. layered on top and adding flavour are the mushrooms and rosemary-scented beets. Finally, the cheese adds creaminess. The salad is wrapped and baked, allowing the flavours to come together beautifully when opened. I love it when folks open this salad, which

Kala namak is a fascinating salt condiment and has been used in Indian cuisine for centuries. It is naturally harvested in the Himalayas, especially around Uttarakhand, Himachal Pradesh, and Pakistan. It is prized for its medicinal qualities, and there are several references to the salt in early Ayurvedic texts dating back to the 3rd BCE. So let's ask what Kala Namak is? It is Himalayan salt that is mixed with harad seeds, or other plant matter and exposed to high heat. The

If there is a sambol quintessential to the Sri Lankan table, it is gotukola sambol. It is recognised by the fresh green colour and the light aromatic aroma. I had not had gorukala, or pennywort, before this trip; I had seen recipes with it and so was curious. Early in the trip, I had a chance not just to taste this dish, but also to make it. We had gone to a home to prepare dishes for the Katina poojava ceremony, the most important of Buddhist ceremonies. We were invited to p