This is a famous recipe from Trishna Restaurant in Kala Ghoda, Mumbai. I found it in ” Kricket” by Will Bowlby
Butter Garlic Crab (4)
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Crab Tortilla Crostini
Mexican Cabbage Slaw (6-8)
Apple and Red Cabbage Salad (2-4)
Sausage and Charred Citrus Traybake (4)
Sausages in an aromatic sweet and sour sauce from ” Mezcla” by Ixta Belfrage. If you like you could add some tinned or jarred beans to make this a more substantial dish, or serve with grilled bread to mop up the juices. Tuscan or Sicilian fennel and chilli sausages are good in this if you can find them, but if not any good quality and quite fatty sausages will do nicely.
Oyster Mushroom Skewers with Chickpeas (2)
Tomato Salad with Crumpet Croutons (4)
Chicken and Ginger Claypot (6)
A fragrant stew with plenty of broth from ” Alice’s Cook Book” by Alice Hart. Marinate the chicken for as long as possible- preferably the day before. To make a vegetarian version use vegetable stock, omit the fish stock, up the soy sauce to 5 tablespoons and replace the chicken with 500g marinated fried tofu pieces and 300g shitake mushrooms. It will only need 30 minutes cooking time. Serve with some sticky rice and stir fried greens.