Our kitchen is now permeated by the wonderfully pungent aroma of tamarind, ginger, and chaat masala. There are other scents laced through it, but right now the overpowering aromas are from the cooked portion of the chaat that I'm building for tomorrow. (It's a wonderful balance of pungent, sweet, savory, and hot that I love about Asian cuisines generally, and Indian cuisine in particular.)
Yummy! Now, on to the egg-strudel concoction, and finish by attempting to recreate the "Hair of Fenrisúlfr" Bloody Marys I made years ago. (Damn my drunken experimentation)
