1 cup water 1 cup sugar A few saffron strands 2-3 green cardamoms
For Shahi Tukda:
3-4 slices of white bread (cut into desired shapes) Ghee (for frying)
Optional Garnish:
Chopped nuts Green cardamom powder
Directions:
1. Prepare the Sugar Syrup: Boil water and sugar together. Add saffron strands and cardamoms. Simmer until slightly thickened, then set aside. 2. Fry Bread: Heat ghee in a pan and fry bread slices until golden and crispy. 3. Assemble Shahi Tukda: Dip fried bread in the sugar syrup briefly, flipping quickly to coat both sides. Place on a serving plate. 4. Garnish & Serve: Garnish with nuts or cardamom powder. Serve with rabdi or malai for a rich flavor or enjoy plain with chai.
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.
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.
