A boiling dish on your head is a staple of Indian cooking.
But you can also serve it on a plate in a wide variety of ways, from fried rice and stir fries to rice and mashed potatoes, as a soup or as a side dish.
What are some of the variations?
How about this one, a soup of cabbage, cauliflower and peas with garlic.
The basic ingredients are the same: cabbage, carrots, celery, tomatoes and onion.
To cook, the cabbage is peeled, chopped and sautéed in olive oil, onion powder, salt and pepper.
The carrots, as they are, are chopped into small chunks, but they are sautéeed in the same manner.
The peas are chopped, too.
Then, the vegetables are tossed in the stock, then the soup is boiled in a deep pan.
A thick, rich broth that can be served on its own or with other dishes.