This week I hosted a luncheon and had fun making Indian dishes.  With a couple dietary restrictions, one gluten free guest and another being vegan, this worked out just great!  For most, I added chicken to the curried vegetable medley of cauliflower, carrots, red pepper, leeks and onions.  The vegan dish enjoyed chick peas (garbanzo beans) as their protein.  The side salad, a ‘kachumber’, was fresh with tomatoes, cucumber, jalapeno and cilantro tossed with fresh lime juice and a little cumin.  My first try at grilled Naan, but was very easy and similar to my grilled pizza crust and it turned out tasty.  Dessert was a mango sorbet with fresh strawberry and mint from my garden.  Indian cuisine has now been added to my menu.