Originally Posted by Zunaid
Brought cheese - and lots of it! Gruyere, Roquefort, Parmesan, Gorgonzola, etc etc. I've started to go through those which have shorter shelf lives. During Ramadan, I swapped the traditional deshi poneer
with Roquefort and tried it with Bakorkhani - it was delicious! I used the remainder of the Roquefort a few days ago to make a sauce, which I added to some asparagus ravioli that I had brought over from Berlin. It was pretty decent.