Featured Recipes

Baingan, Tamatar, Palak

An aubergine centred platter with lots of textures and flavours to make for very interesting eating.

I’ll cook with whatever’s in the kitchen and that’s usually when some of my best work happens – in the presence of restrictions.

Another platter that can’t be eaten while staring at a phone.

The components:

  • Baingan / Aubergine: Seasoned and fried on low heat.
  • Potatoes: Cut into fine strips, boiled, topped with chili oil
  • Tomatoes: Sliced, raw
  • Onions: Fried, mildly
  • Raw baby spinach and tomatoes: No seasoning
  • Spinach: Blanched, squeezed, chopped, tossed with raw garlic, sesame oil and salt.
  • Topping: Freshly crushed black peppercorns, salt, basil leaves, mint leaves and garlic, fried in olive oil.

Here’s a video of the plating.

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.