Master Chef Mark McEwan shares his dishes that are available at ‘Diwan’, restaurant at the Aga Khan Museum in Toronto.
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Ismailimail 
Mouth-watering cuisine, for sure!
At the 3min. mark on the video, Mark calls the brown crackle pod a cardamum. I thought that was a ripe tamarind pod. It actually tastes great if sprinkled with brown sugar, salt and red chilli pepper flakes!
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Good for you Izat. I also picked up on the wrong name for the tamarind pod!
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