Seared until charred but still crunchy, about 5-6 minutes. Flip over and continue to cook for 1 minute. Cool & transfer to a large serving bowl. Add the pine nuts and toast until fragrant, stirring often, about 1-2 minutes. Transfer to the serving bowl with the broccoli.

In a large bowl, combine the chickpeas, pistachios, apricots, green onion, and parsley. Stir in the lemon zest and lemon juice. Add the barley and stir to combine. Sprinkle all the spices and mix well

Chef Rohit Ghai's revolutionary, precise, and beautifully presented cooking regularly received praise

Must try fish curry recipe by Chef Rohit Ghai

Serve paneer anardana hot garnished with fresh pomegranate seeds and coriander leaves along with tawa paratha or chapati.

His revolutionary, precise and beautifully presented cooking regularly received praised from media.