Making both the ends meet! | Axis Bank
Culinary cultures of India
May 10, 2016

Culinary cultures of India

<p>There is so much diversity in India, both geographically and in cuisines and I decided to showcase that by bringing both the extremes - North and South &ndash; together in one dish. I call it making both ends meet!</p> <p>&nbsp;</p> <p>I&rsquo;m really crazy about Kashmiri Gustaba or meat balls. And the rhythm of pounding the meat during their preparation is, to me, one of the most evolved ways of cooking meat.</p> <p>&nbsp;</p> <p>I decided to combine Gustaba with Moily Sauce from Kerala &ndash; it&rsquo;s one of the easiest sauces to make and one of the most refreshing, with its subtle flavor of coconut and the scent of curry leaves.</p> <p>&nbsp;</p> <p>Both the Kashmiris and the Keralites have cooked and eaten these preparations, unchanged, for the longest time. They have kept them to themselves and they have stayed largely unknown to the rest of the country.</p> <p>&nbsp;</p> <p>I wanted to change that &ndash; it was time for the two ends of the country to meet in my dish! The refreshing flavor of Moily Sauce is the perfect complement to the creaminess of Gustaba.</p> <p>&nbsp;</p> <p>Few essential ingredients required for this dish; Minced lamb, black cardamom, fennel, green chilies, yogurt, coconut oil, curry leaves, mustard seeds, ginger, coconut milk, turmeric and lemon juice</p> <p>&nbsp;</p> <p>This dish has been a hit on my menus. So go ahead and try your own dish inspired from the diversity of our culturally rich country.&nbsp;</p>

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