I am learning to cook a few Indian dishes rooted, I think, in Chandighar cuisine. Last night it was “red lamb,” and a curried fiddleheads dish. Both were quick and easy, involving mustard oil or ghee as a base and then varying amounts of fresh ginger, red onions, garlic, and fresh lime juice; also, tumeric, salt, red peppers, and cumin. No evidence of black pepper here. The result? Delicious.
Breakfasts consist of pomegrante seeds and sliced mango accompanied by toast.
Following on these, this A.M., we began what turned out to be an even 14 km trek on a small road, once rail tracks we were told, behind the house and through little collections of houses, some half-built, and apple orchards, farms, and an animal vet clinic.
On the return, the heavens burst and, umbrellas up, we got drenched. Which turned out to be fun.
Lunch was ready after changing into dry clothes: All veg, as usual, with a killer rice-beans dish stealing the show.