1n A simple 6 course #frugalindian lunch: Queso Fresco made from hand extruded alpine cattle milk, in a delicate butter-cream sauce flavoured delicately with “epice-de-loodiana” & bell peppers of the first spring flowering.
2n exotic high Andean tubers, hand picked by Inca virgins on a moonlit night, roasted in a “Cadaiee” and tossed in a tangy pickling sauce of “achaard” spices, a speciality of the “putty-aala” region
3n black lentils served in the “maucanee” style, simmered overnight over a rare sandalwood flame & bathed in a luscious tomato concasse enriched with secret aromats comprising the “pawn-jaw-bee” Pentateuch & enriched with butter separated from the whey by yodelling Swiss maidens
4n organic ridge gourd from the Brazilian rainforest cooked with Saharan berber harvested curcuma & flavoured with a tinge of Tahitian cumin
5n ladies finger in the “coeur-coeur-ee” style, coated in exotic Icelandic Eskimo spices and delicately hand mixed with Andalusian aged chickpea farine, sozzled in a bath of golden, first-press sunflower seed extract.
6n western Indian “baundy” tzatziki: luscious organic yoghurt hand made in exotic organic unbaked clay vessels, delicately season with Sel-Noire & Zairean apiaceae and lovingly bejewelled with golden nuggets of venetian chickpea batter cooked in dugong blubber a la “marwaraise”
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