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Old recipes called for grinding spices on a heavy stone slab ( Sil-Batta ). The friction did not heat the spices, preserving volatile oils, resulting in a deeper flavor. Today, the electric mixer does it in seconds, creating heat that burns the oils. The taste is different.

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Blessed with fertile river deltas, East India—particularly Bengal—is famous for its love of freshwater fish and rice. Panch Phoron (a five-spice mix) and pungent mustard oil dominate the savory kitchen. Culturally, East India is also the confectionery hub, famous for milk-based desserts like Rasgulla and Sandesh . West India: Arid Innovations and Coastal Bounty Old recipes called for grinding spices on a