Cabernet Sauvignon to minimize the perception of tannins—such as in the classic pairings of Cabernet Sauvignon with "steak au poivre" and pepper-crusted ahi tuna. Fats and proteins reduce the perception of tannins on the palate. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable. In contrast, starches such as pastas and rice will have little effect on tannins. The bitterness of the tannins can also be counterbalanced by the use of bitter foods, such as radicchio and endive, or with cooking methods
Mirzapur, Ishwarganj, Mymensingh general purpose spice mixture composed of fenugreek seeds, nigella seeds, celery seeds, cilantro seeds, and black mustard seeds. This mixture is more convenient for vegetarian dishes and fish preparations. The use of spices for both meat and vegetable dishes is quite extensive and includes many combinations. The combination of whole spices, fried and added at the start or finish of cooking as a flavoring is special to each dish. Whole black mustard seeds and freshly ground mustard paste form a typical combination. A pungent mustard sauce called "kashundi" is sauce for snacks or sometimes makes a base ingredient for fish