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Spicy Smoky Potatoes
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Spicy Smoky Potatoes
Festive recipes by Chef Anjali Pathak
Anjali Pathak is an exciting talent in the spice arena with a fun-loving and warm character. Having learnt the basics of Indian cookery from a young age, Chef Pathak has stepped out of her heritage and works with spice and flavours from across the globe.
Festive recipes by Chef Anjali Pathak
O Pedro, the Goainspired bar and restaurant opens in Mumbai
Chef Floyd Cardoz in Partnership with Sameer Seth and Yash Bhanage open their second restaurant in India
O Pedro, the Goainspired bar and restaurant opens in Mumbai
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option
Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili
Crab Cakes with Mustard-Yogurt
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
Crab Cakes with Mustard-Yogurt
Nalli Ka Khaasa Salan
Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad