If you love wasabi, you are going to fall in love with Kasundi – the fermented mustard sauce from West Bengal. There is mustard and there is Dijon mustard and then there is Kasundi. The stuff of fables. Don’t take my word for it. You have to either source some of it or make your own. Pungent, aromatic, spicy – just the type of stuff to awaken the senses. If you are not into spicy and pungent stuff, fret not. There are ways to tame down the pungency of this mustard relish. Kasundi is a traditional Bengali condiment. This fermented, …