Pat Whyte36条评论
Indian stir-fry originating in the Bengal region during famines of the British Raj. Homemade jackfruit ‘chicken on the bone’ with homemade tandoori masala flame grilled to ‘tandoori tilka’ style finish. Served with peppers, onions, peas, tomato purée and spring onions. Served with Bihar relish, bamboo shoot pickle, Bengali gobindobhog sticky rice, Odissi Janta roti, pea elderflower purée, apple raita on lettuce leaf, sage ‘whipped cream’, chervil microgreens. An amazing meal of flavours! The ‘bone’ was wooden.
