My husband and I are in an international dinner group, which meets about every 6 to 8 weeks. We’ve been working our way through the alphabet, choosing a country that begins with that letter. We rotate what each couple brings, with the host couple making the main dish and deciding on the country. The others bring appetizer, side, drinks/fun facts, and dessert. So far we have enjoyed the cuisine of Azerbaijan, Brazil, Cuba, Denmark, Egypt, France, Germany, Hungary, and most recently, India. A number of the dishes have made it into our regular dinner rotations. So this last dinner, India, we were responsible for the side. I knew the host was doing naan and rice, and I couldn’t tell by the descriptions of recipes what would be best to do. A couple of years ago I did a kayak trip in Yellowstone, and three others on the trip had grown up in India, two of them enjoyed hosting dinners. So I contacted one of them and she recommended Punjabi Chole Masala, based on the recipe found here, which is basically spiced chickpeas. Really good! It involved roasting the spices pictured above (bay leaves, peppercorns, black cardamom, cloves, cinnamon, and chiles) and grinding them into a powder. I did this in my coffee grinder, so who knows what the coffee will taste like next time we grind the beans. Pictures of the final product are on my instagram (aforkinthequilt). Full of flavor, a little spicy, and went great with the Butter Chicken the host made.