INGREDIENTS

 (Bengali five-spice mixture)

2 parts nigella (black onion seed or kalonji)
2 parts fennel
2 parts fenugreek
3 parts mixed mustard seeds (white and black)
4 parts cumin

METHOD

This is the blend that gives north-east Indian food its special tang. The balance of the ingredients is, to some extent, a matter of personal preference. Start with equal quantities of nigella, mustard seeds, fenugreek (methi), fennel and cumin, and then add a little extra of, say, cumin or fennel to suit your palate.

Udit Sarkhel