• Marinate the pumpkin and sweet potato cubes with garlic, olive oil, salt, chilli flakes, and oregano for about 30 minutes. Roast in oven for 20 minutes at 190 degrees Celsius. Once it is cooked, leave it to cool.
• In a big bowl, add lettuce, red cabbage, pomegranate along with cold roasted mix and stir it well with olive oil, lemon juice, honey, salt and pepper. Then top it with chopped nuts and dry fruits and slit banana fruit.
• Garnish with soaked chia seeds and pomegranate seeds and a scoop of yogurt.
From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwalaʹs Kitchen, Assado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.
