A healthy cauliflower bake with authentic South Indian flavors.
By Shuchi Mittal
A friend of mine made a comment the other day- the words ‘South-Indian’ and ‘Bake’ cannot be in the same sentence. If it should be a South Indian snack, it must be fried. Well, challenge accepted! Off I went to experiment (with much excitement) on how I could retain those scrumptious flavors of curry leaves and mustard, without smothering & drowning the vegetable in oil. I salvaged my standing for this dish turned out so well that my husband and I polished off the whole thing in under 10 mins! (It serves 4). Geez, it took me longer to prepare it, but I’ll try not to complain. I’ll just sing along and enjoy the triumph of will over words of (supposed) wisdom…
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.