If the test of a great dish is that you taste something new and delicious with each mouthful, then this northern Indian masterpiece is in the first ranks. It’s special occasion food there and it should be for us too. Here you will find our vegetarian take, easily made vegan by substituting soy milk and margarine. Vegetables are roasted in a ginger-garlic-cashew puree, stuffed inside a mound of spice-studded golden rice and garnished with raisins, more cashews and browned slivers of onion.
