Ingredients For the aubergine (baigan) & pardon chilli: 115 gm pickle paste40 gm honeyLemon juic...

Artichoke Chaat by Chef Atul Kochhar

My granny loved being in the kitchen and she taught me more about Gujarati cooking than I could ever thank her for. 

Popular in Kashmiri and Sindhi cuisines, this spicy and tasty appetizer featuring lotus stems has a delicious oriental touch.

 Its subtle and sour taste will keep lingering on your palate.

This faster, easier version of prosciutto-wrapped asparagus will disappear quickly from your holiday dinner table.