This Cookbook is not another run-of-the-mill recipe book. This Cookbook is a combination of travel stories, recipes, food tales. It also shows Saransh Goila’s adventurous and experience around the country that changed his life and outlook as a chef.
What makes this Cookbook -cum-travelogue more interesting is the fact that it’s author holds the Limca Book Of Records for ‘longest road journey by a chef’ – while hosting India’s biggest food travelogue show-Roti, Rasta aur India on Food Food channel. This Cookbook has a very distinctive personal touch with several recipes.
This book was delivered to me as part of winning a cooking competition held y a facebook group. When it was decided to cook something from a cookbook for #80th Foodie Monday Blog Hop, I waste no time in picking up this book to try. I went ahead and tried the Cauliflower cooked in a mustard flavored gravy, which the author shared from his Kolkata chapter, and it tasted yum.
Cauliflower is a vegetable that blends easily into any form and is generally liked by everyone.Cauliflower is a vegetable, that you can cook in different variations, and Cauliflower with curd is a kind of combination, which tastes great. This dish is cooked with less spices, so its healthy also.
Bengali Cuisine is heavily laded with two main spices – Panch phoron (five spice mix) and Mustard. The people of Bengal have a special love for mustard seed and mustard oil.Mustard seed is considered as”one of the healthiest spice” and mustard oil has the lowest amount of saturated fat(1%) and a good amount of monounsaturated fat-the most desirable fat in our diet(76%).
This cauliflower in yogurt gravy has a rich fragrance. The yogurt gravy in this recipe adds a tangy flavour along with the kick of the spices. The florets soak in the spicy essence of the gravy and end up being a delight on the taste buds.