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While taking a look at the Hindu temple in Stafford, stop for a dessert. The anjir bahar explodes with nutty, fruity, milky goodness. Other classic favorites from the subcontinent include buttery magas, barfi (it tastes much better than it sounds) and shrikhand - sweetened, condensed yogurt liberally flavored with saffron and ground pistachio.
Indian desserts are harder to find than Indian curries, but they're no less important to Indians. Anyone who has seen Deepa Mehta's film Water knows that a saccharine gulab jamun can be transcendent. And no place makes better dessert for the soul than one of the area's authorities on matters of the soul: the Swaminarayan temple. "We always use very pure ingredients," explains temple volunteer Naresh Gadhiya, "because it is the order of our spirituality." It's also the best way to ensure that... More »
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