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.
Watermelon is my favourite fruit. As a family, we used to have a lot of watermelon particularly for breakfast. It’s much later that I chanced upon this interesting combination.
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.
This delicious dish is both healthy and tasty. Ideally, the croquette is best had with mustard sauce (Kasundi) although some may find it quite strong and pungent. However, that is the traditional combination.
This an excellent option for vegetarians. One can have it as starters or as part of the main-course. I first had the Dahi Kebab in a restaurant in Gurgaon. What struck me as intriguing was the concept of a Kebab made of Dahi
