|Moroccan-style Eggplant, Olive and Bean Tagine; Spicy Carrot and Cashew Biryani|
|Almond and Onion Soup with Fresh Mint and Garlic Sauce|
|Root Vegetable and Herb Salad with Toasted Walnuts and Coriander|
The Spicy Carrot and Cashew Biryani on a bed of Seasonal Herbs was wonderful, and looked great after being packed into a custard dish and unmolded onto the plate. The biryani was fragrant with cardamom, cumin, coriander and bay leaves and stuffed with carrots and cashews. And, I suppose, arsenic.
Everything was extremely delicious, and my only complaint would be that the recipes used too much fat for my taste. I would definitely use less oil when making the dishes, tweaking them to my personal preferences while maintaining the vibrant flavors, textures and colors.