In December the mustard fields of Bangladesh explode with color, carpeting the landscape in eye-searing yellow flowers. Not surprisingly, this hue finds its way into the food. The first thing you'll spy on the steam table at Little Bangladesh is a stew of yellow split peas swimming in mustard oil—yellow on yellow. Known as sarson tel, the oil imparts a sweet and pungent flavor. Poking around, you'll find lamb rib too, adding its own meaty and mellow valences to this... More >>>