Wednesday, April 24, 2013


I was in Delhi recently and had an interesting and new type of chaat at a restaurant called Veda. Spinach (palak leaves) (stemscut) were dipped in a very thin batter of besan, salt and chilli powder and fried crisp.

These were arranged on a serving dish and topped with sweet and sour tamarind chutney and beaten yogurt and garnished with a lot of fine sev. It was an extremely light, delicious and crunchy starter.

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