Moroccan Grated Carrot Salad

If there's one thing that's endlessly fascinating about Indian and Southeast Asian cooking, it's those fragrant waters such as rose, orange blossom, and the much less well-known (in North American, that is) Kewra or Kevda water. Kewra water is a distilled extract from pandanus flowers, and it's commonly used to flavor sweets such a barfi (something like an Indian fudge) and rassomalai, as well as to add fragrance to meats, drinks, and rice dishes such as biryanis. You can use it as a substitute for rose water, but in this case, it was put to work in place of orange blossom water.