We shared sides of flatbreads, steamed rice, potato cauliflower with sesame and coconut, and two types of aubergine. The aubergine may not look like the most appetising part – and let's be honest, it is just aubergine – however there was a real variance in flavour and texture which genuinely surprised me. The cauliflower was similarly delicious, having been seasoned to within an inch of its life, making it my favourite part of the whole meal.
ヴィーガン
