“Exotic crispy puffed wild rice from the amazon rainforest, drizzled with an aromatic salsa-verde of Mauritanian desert cilantro & the chefs secret micro-greens sourced from our exclusive greenhouses in the antarctic, bathed in a luscious salsa-rosso of Botswanaiandates & exceedingly rare Burundian Bujumbura chillies known for fruiting once in twelve years, seasoned with a sauce of sweet Japanese volcanic-soil grown tamarind & malabar organic raw sugar; tossed in a bronze vessel with macedoines of Mongolian winter shallots & Andean heritage potatoes and riotously festooned with a cacophony of Andalusian chickpea flavoured crunchies “bugea” & “papdy” cooked “a la Marwaraise.
*Commonly known as Bhel puri.*
*Got this recipe from Shashi Tharoor*🤓🤓
We have kept it
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