As we continue to travel, “six tasting India” both north and south, there are certain dishes that elicit such oohs and ahhs they have to be shared. Fortunately, wherever we go the restaurant staff is so delighted by the exclamations of praise that recipes are readily granted. One such was Chef Altah Shah of Raga on the Ganges whose delightful meal creations overcame language barriers to communicate friendship, generosity and loving nourishment.
This red halva may not fit easily into the category of “Ayurvedically inspired” but I could make a case for it. First, it comes from India as does Ayurveda. That may sound like a weak start but it’s almost impossible to separate Ayurvedic medicine from the culture where it was born. So many of Ayurveda’s staple meals resemble Indian classics – dal, rices, vegetable soups and broths – and involve Indian ingredients like ghee, boiled milk, mung dal, cardamom, ginger, etc.
Most importantly, many Ayurvedic medicines are…
View original post 469 more words