Heat ghee, add cashewnut powder and crushed walnut and cook until light brown. Then add chopped anjeer. Once all three nuts are incorporated, add the grated mawa and cook for 10 minutes.
Add sugar syrup gradually to the nuts mixture. Finish with cardamom powder. Garnish with pista and almond slivers.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star.
This isn’t something you’ll actually find on the street but it takes these super-quick crisp baby spinach pakoras and mixes them with typical yoghurt chaat style ingredients.
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home.
