This is a bit of an experimental recipe. I had something similar to this in the Andamans. That was more dry and focused on the prawn.
Ideal for entertaining vegetarian guests, you cannot go wrong with this dependable item. It wasn’t until I moved to Gurgaon, that I had the first taste of the Pindi Chole cooked by a dear friend.
I fell in love with this unique tasting savoury egg custard at a traditional Japanese restaurant in the bustling Shibuya district of Tokyo. This is one dish which needs to be tailored to the Indian Palate and therefore I would encourage you to experiment with other ingredients.
I came across this flavourful platter in the Andamans. It was like a blast of spice and flavours in the mouth. The Peri Peri sauce goes well with chicken but it does magic with the fish.
While the Paella is a Spanish dish, one trick I use to make it more appealing to the local palate is adding split green chilies right at the end before getting it off the flames. This adds a nice aroma and spice to the Paella. So, go for it and start fooding around with the Paella!