• Juice of 1 lemon, kosher salt and freshly ground black pepper, to taste
• 2 medium organic zucchini, cut diagonally into ½-inch-thick slices
• 2 tbsps chopped fresh parsley leaves.
Preparation
• In a small bowl, whisk together butter, garlic, Indian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
• Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about two minutes per side.
• Serve immediately, garnished with parsley, if desired.
From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwalaʹs Kitchen, Assado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.
