Complex and varied as they are two essential flavours stand out in Bengali dishes: mustard and the unique five-spice blend panch-phoran.
Whole or ground fennel, fenugreek, nigella, cumin and lovage (or sometimes black mustard) seeds are used at the beginning of cooking to season hot oil, in the middle for depth of flavour or towards the end for a fragrant top-note
(more…)
An essential aroma in cooking from the Bengal in Northern India and Bangladesh this spice blend can be used whole or ground at different stages of cooking
Whole spices are used to season hot oil at the start of cooking. Whole or ground spices are added later to be either incorporated into the dish or to offer an aromatic top-note. Five spice also makes a fragrant rub for roasted vegetables (and meats too, I hear)
(more…)
Brandon Everett and Manuel Ponce are co-founders of Spanish Yoga Retreat in Trujillo, Spain
Vegetarian since age 7 Brandon has moved from a career in costume design to creating art in food
Manuel has practised yoga since age 15, taught since age 20 and cooked as long as he can remember.
He is a UK registered osteopath in practice since 1989 and has a passion for the science of wellbeing and living well
José Manuel Ponce y Brandon Everett fundaron Yoga en Trujillo en 2010 dedicándolo al buen vivir y el buen comer
Vegetariano desde los 7 años Brandon traslada todo su arte y salero de una ilustre carrera en diseño de vestuario a la cocina vegetariana
Licenciado en osteopatía y diplomado en enseñanza de yoga Manuel ejerce en Londres, Reino Unido desde 1989, practica el yoga desde simpre y no recuerda no cocinar
Ha dedicado gran parte de su carrera profesional al estudio del yoga como herramienta terapéutica para el bienestar físico y mental