• Juice of 1 lemon, kosher salt and freshly ground black pepper, to taste
• 2 medium organic zucchini, cut diagonally into ½-inch-thick slices
• 2 tbsps chopped fresh parsley leaves.
Preparation
• In a small bowl, whisk together butter, garlic, Indian seasoning and lemon juice; season with salt and pepper, to taste. Brush zucchini slices with butter mixture.
• Heat a grill pan over medium high heat. Add zucchini in a single layer and grill until charred on both sides and just beginning to soften, about two minutes per side.
• Serve immediately, garnished with parsley, if desired.
A very popular dish for vegetarian people in Bengal. Ingredients For Cake ½ cup of Bengal gram 1 pinch of turmeric Salt to taste 2 Tbsp of oil 1/8 tsp cumin seeds 1 tsp of ginger paste Preparation Soak…
Chef Vikram Vij Shares his Restaurant menu’s Star item the ‘ Savory Raw Jackfruit’ Recipe with DARPAN readers Raw jackfruit is cooked and eaten as part of a vegetarian meal, whereas…
A new spin on traditional appies served at wedding events Chef extraordinaire Abhishek Roy shares an innovative, unique dish that will have your guests buzzing during the reception
A traditional Kerala dish that makes a great side for rotis, pooris, and rice. INGREDIENTS 1 ½ cups winter melon, peeled 1 ½ cups pumpkin, peeled 1 cup zucchini ½ cup string beans ½ cup french…
