A variant of Fish Cakes, which are popular in French & American Cuisines. Crab is a very delicate flavor and hence it is advised not to use aromatic flavors. In this recipe, I have used aromatic Indian spices which are not just going well with the prep but as well complimenting the crab flavors. Served along is crab chutney which is further enhancing its “CRABBY TOUCH”…
Month: May 2017
Murgh Wajid Ali is an old age classic running through generations, though not sure if this recipe has anything to do with the Nawab “Waji Ali Sahab”. This recipe utilizes the modern era’s roulade making process in which chicken is rolled out with a filling and then baked before being served along with a rich korma. In this reincarnation of the recipe, I have glazed roulade in the clay oven and served it along with crispy palak patta chat.
My journey in the world of food has been nothing less than a roller-coaster. I am not sure if it’s right or wrong, good or bad but the food that I have been doing through my life is adventurous. One will find various surf’s and […]