Tom Yum Soup
A rainy evening and a spicy Tom Yum Soup with enoki mushrooms, lemongrass and spring onions served in Urushi (lacquer bowls) we got from Kiso-Hirasawa. These bowls almost made us miss the last train back to Tokyo from our Nakasendo Trail Hike across Magome, Tsugamo and Narai (it was worth the sprint!).
Recipe taken from https://cooking.nytimes.com/.
Girija Bahety 
Dal makhani and naan make for a classic North Indian duo. Any suggestions for enhancing the experience of enjoying this iconic combination?
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