I enjoyed all the food. There were a large number of dishes with distinct flavors and different sauces and textures, including some chick-pea patties (seemed like a spicier version of falafel), goat biryani, several types of potatoes, and various breads. I really liked the lemon pickle and mint and coconut chutneys. The kulfi, a dense pistachio ice cream, was also very good. However, I have no idea which flavors and dishes corresponded to the many tastes in the book.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfKxz25IumRyQpTH9NN8Q1l2-BYnZ3GYIMji7pdF-H43c87ZvuNKjfglzco6wPJSF4uJDbzO63buCUbvtJ-10P1TYp1GINpT2v13OwEZ22s-7LC36_3qypAnfM8sLWWf8SDXn/s320/fenugrekleaves.jpg)
I thanked him, but tried again about leaves. He asked the manager or someone. The answer: the leaves are only found in India. So I came home and googled: of course lots of bloggers and food writers have written about this Indian herb. For example, see Green Blog Project - Fish with baby methi (fenugreek) leaves -- incidentally, this is a very interesting-looking blog.
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