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Pushpesh Pant brings us bharwan
khumb, where the filling doesn’t THE first time we savoured mushroom, we thought why hasn’t anyone thought of bharwan mushrooms that can tickle the local taste buds more? Chef Iliyas, who once used to work with good friend Jiggs Kalra, prepared a delightful bhrawan gucchi under his supervision but alas that horrendously expensive dish was fit only to be ‘put before a king’ as the nursery rhyme has it. The challenge is not only to keep the food costs under control, the task of packing the mushrooms with stuff that doesn’t interfere with its natural, delicate flavour. The ‘battered’ (pun intended) deep-fried, drowned in tandoori/chaat masala mushrooms impaled on toothpicks that are pressed in service at marriage banquets as veg-starters illustrate the problem very well. A cousin, who is an enthusiastic cook helping his wife in the kitchen on a regular basis, has passed on this recipe where mushrooms are stuffed with mushrooms. Processed cheese is used in miniscule quantity to bind the filling. We liked it. Hope, you will do so too.
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