Main course

Rice mirin lime-flavoured aubergine boats coated with buckwheat groats drizzled with balsamic vinegar and garnished with lashings of parsley and rose petals; Baked…

Butter Bean Marsala infused with sour tamarind-like Indian gooseberry, a touch of asafoetida, cumin and turmeric sauteed with sweet plum tomatoes sprinkled with…

Roasted sunburst custard pattypan stuffed with crunchy apple-like water chestnuts and sweet tangy burst goji berries; Stuffed Pattypan with Water Chestnuts and Goji…

Carrot Top Pesto makes wonderful use of carrot tops often discarded. Nutritious and fibrous, these tops enhanced by the lemon and orange juices…

Olive and Grape Cauliflower Leaf I recently rustled. I had been experimenting with grape molasses which are an addition to my repertoire. Much like beet greens, I love cauliflower leaves that form the usually discarded part of a cauliflower head. The outer leaves of a cauliflower are delightful and edible too. Olive and Grape Cauliflower Leaf are a thumbs up from me.

Beetroot and Olive Strudel juxtaposes the tastes of the sweet beetroot with the salty olives.  I add lime juice just to add some…

Crisp crunchy caramelised roasted fennel and juicy grapes in an intoxicating fiery peppercorn and bitter mustard sauce. Guzzle down something soft and tender…

Shelled Dry Broad Bean Curry flavoured with curry leaves, mustard and cumin seeds, fresh ginger and lime juice. Savour something seasonal and refreshing…

Pressured creamy velvety turmeric chana dal topped with a curry leave, mustard and cumin seed tadka; Tadka Dal. Harness the sun’s colours. And,…