Eat This Now: Vadouvan

By Donna Garlough | Boston Magazine |

Often called French curry, this blend of shallots, garlic, and roasted spices (fenugreek, cardamom, clove, et al.) has cropped up all over town, from a sauce for Irish sea trout at Craigie on Main to lobster "corn dogs" at new Park Plaza restaurant Pairings. The only place we haven’t seen it is on dessert menus — though we wouldn’t put it past Toscanini’s to try.

853 Main St., Cambridge, 617-497-5511,; 50 Park Plaza, Boston, 617-262-3473,

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