Aloo Gobi with Panch Phoron

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Aloo Gobi (the name simply means “potatoes and cauliflower”) is a quintessentially Indian dish – simple in its preparation and ingredients, but remarkably complex in its flavors, and ability to complement just about any other dish. This version demonstrates how one can use the Bengali spice mixture, panch phoron, to quickly create a vibrant, bright-but-warm, complicated dish in very little time.

Kulon ma’-Bun’wra (Pan-Roast Lamb and Tomato)

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This is an adaptation of a rare but famed dish from Arrakis, served at family celebrations and community gatherings. The name simply means “kulon with bun’wra”: the kulon is a domesticated equine, the meat of which takes particularly well to spice; bun’wra is a savory fruit imported from tropical climates, as it obviously does not yet grow on Arrakis. The nearest Terran equivalent is “Pan-Roast Lamb and Tomato”, using the rich aromatic Persian spice mix, advieh, and the Bengali whole-spice blend, panch phoron. It is of course difficult to approximate the flavors and aromas of this dish with local ingredients, but I’ve tried my best using things one can find easily.