Chef at Large

Food truths from India and beyond.

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Spicy Radish Leaves

Sid Khullar 0 Comments

Spicy Radish Leaves

The stalks and lower leaves of the horseradish plant are cooked in mustard oil and spices (turmeric, cumin seed, chilli powder and salt). Delicious when stuffed in a parantha, eaten as a dish or tossed with white rice.

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Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.

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