This is a delicious first course or light main showcasing lettuce for the warmer months. Simon Hopkinson describes it as ” Coronation Chicken made with prawns, but every bit as good, if not more so.” It’s from his book ” Roast Chicken and Other Stories: Second Helpings “. Serve with plenty og good brown bread and butter. There will be ” essence” left over which can be kept in the fridge for a few weeks.
This is a popular street food found everywhere in Nepal. It is a direct influence from the Indo- Chinese borders of the country and is usually served with Chow Mein and perhaps Hot and Sour Soup. This version is from ” Ayla” by Santosh Shah.
A refreshing and light dish from Das Sreedharan, chef and owner of the Rasa restaurant chain . Be careful not to overcook the tomatoes. Serve with plain rice or chapatti.
