Serve the soup hot in bowls and garnish with crispy kale and reserved roasted cauliflower flowerets.
Serve the mushroom ragu hot with pan seared polenta and red pepper sauce.
Drizzle with the pesto and the olive oil, and then another sprinkle of salt and pepper. Serve immediately or refrigerate, and serve chilled.
A simple yet fabulous adaptation of a popular crab dish from Kerala.
In Goa, you will often find it made with spicy sausage and red kidney beans. My own recipe below combines slow-roasted pork loin meat with spicy sausage and haricot beans.
Recipes from one of the first Indian chefs to win a coveted Michelin star