THREAD the #FrugalIndian lunch:
1n succulent barrels of hand minced chevon, delicately spiced & cooked over rare mesquite coals for a tantalisingly Smokey flavour.
1n succulent barrels of hand minced chevon, delicately spiced & cooked over rare mesquite coals for a tantalisingly Smokey flavour.
2n An amuse bouche of assorted “verts surprise”: marinated fromage blanc tickled over a coal flame till molten; shashliks of exotic spices vegetables; canapés of roast potatoes, stuffed with a piquant queso fresco mix
3n luscious creamy brains of chevon, gently coddled in a tangy soffrito of rich purple Estonian winter aliates and Yucatan first harvest vermilion nightshade spiked with special “Oudh” spices
4n gangetic style, pan grilled Mille Feuille in the peasant style, layered with aronatic herbs including Mauritanian cilantro & Azerbaijani high mountain single source pimentos
5n Tender legs of poussin marinated in yoghurt extracted by the yodelling maidens of Matterhorn, Hungarian Summer paprika specially matured to the tunes of Liszt in the Budapest state opera, & gently charred in a “town-dooree” oven
6n A semifreddo of enriched milk, Parisian pistachios from a tree planted at the Versailles by Marie Antoinette herself, and Armenian Almonds - served with chilled glassy vermicelli & drizzled with an aquavita of Scandinavian saffron, Persian rose petals & Samoan screwpine
• • •
Missing some Tweet in this thread? You can try to
force a refresh
