I love cooking with fennel. It's not something a lot of people associate with Indian cuisine but both the seeds, the pollen, and the vegetable itself are staples of the Indian kitchen. When I first started cooking Indian food 23 years ago I was surprised, as I thought that my Italian ancestors had more or less cornered the market on fennel. Next to fennel, I love those little one dollar pre-chopped bags of cabbage for coleslaw one finds in the vegetable section. The way I see it, anytime I can hook one of those bags up with one of my favorite vegetables is a good day. This traditional Indian recipe makes a modern delicious slaw like dish that can be paired with any Indian or Western style meal. It also rocks a barbecue, which goes to prove that everything old is new again.

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