Afgespeeld
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1 “super simple” lobster and avocado salad 100 kilos of peeled walnuts A zero-waste kitchen A hint of wild lavender A whole bunch of sea buckthorn 1 purple sweet potato & coffee sorbet Mix in nostalgia for Kashmiri home-cooking Serve with some collard greens on the side
This week on NoSugarCoat, Pooja chats with Chef Prateek Sadhu. Originally from Kashmir, he trained at CIA and has worked in restaurants across the US. After spending time in Noma in Copenhagen, he returned to India and is currently the chef at Masque in Mumbai.
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You can follow Prateek at @prateeksadhu and Pooja at @Poojadhingra
For more information, go to le15.com.
This is a Maed In India Production; check them out at maedinindia.com
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A bound book of Grandma’s recipes 1 asparagus Some phodshi 1 year at Le Bernadin An epic journey through India A fateful meeting with Massimo Bottura Bowls of drumstick soup Lots of karaoke A generous helping of Irksome Bliss
This week on NoSugarCoat, Pooja chats with Chef Thomas Zacharias from The Bombay Canteen. Trained at Culinary Institute of America, Thomas has previously worked at Le Bernadin in New York and Olive in Bangalore and Mumbai.
---Follow Thomas at @cheftzac and Pooja at @PoojadhingraFor more information, go to le15.com.
This is a Maed In India Production; check them out at maedinindia.com
