Slow roasted vegetables served with a tangy salad – the perfect start to Fall.
By Shuchi Mittal
I recently relocated to NYC, and although there are a few hundred things that come as a surprise, Fall is a welcome one. The color, the energy, the smells-all of it has been rather inviting and my hands were itching to use some of that and serve it on a plate.
Although this serves 2, I ate it all by myself. It has been a long trip from Asia.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.