• 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.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.
