Pumpkin dal with bone broth and spinach, topped with raita. The flavors are poppin: used curry leaves, cumin seeds, brown mustard seeds, amchur (green mango), and kashmiri chili powder, among other basics. Soooo happy with how this turned out ๐ #foodstr
First time cooking white asparagus. Served with caramelized fennel, salmon, and rice with black sesame seeds. I will defo be taking advantage of white asparagus season ๐
#foodstr
GM โ went for a foraging nature walk. Collected comfrey for a poultice, dandelion, wild strawberry leaves, and cleavers for tea, cherry blossom for a simple syrup, and daslook (wild garlic) for a pesto