Sadya Curry with Watermelon Rind
You cut open a red juicy watermelon, scoop out its sweet flesh and then discard its thick pinkish-white rind into the bin. Consider the wastage that happens here. You pay for the rind as well when you buy it and the white leftovers of the fruit are as nutritious and tasty as the red fruit itself. So how about using the rind in making a lip-smacking curry with yoghurt and coconuts?
Take a look at this spicy delight curated by Sous Chef Sherin from Kochi Marriott Hotel:
Exotica with Lavender, Sandalwood &Chamomile
The Chef Post’s recent dessert extravaganza in early December, Cold War 2019 witnessed over 100 talented chefs from 21 uber luxury hotels and standalone restaurants in Bangalore come together and display their culinary skills and baking expertise. Themed around ‘’Progressive Desserts’’; desserts that herald a new beginning come 2020, the event erupted into a riot of ideas, concepts, flavours, textures and tastes!
As each hotel put their best chefs forward, what caught our particu...
Fish n Okra Fritters
Get over fish n chips. Here’s an exquisite Indian twist to this overtly popular British dish. Fish n okra pakoda or fritters is a crispy appetizer marinated with Indian spices like turmeric, cumin and served with sesame chutney. Created exclusively by Executive Sous Chef Tanuj Bahuguna from Kochi Marriott Hotel for his father, this dish is something all dads would love munching on a lazy Sunday afternoon.
180 gms fish – filleted and cut into pieces of desired size
80 gm ...