Vegetables

6 eggs, separated 600 ml milk 50 g butter 225 g cooked spinach 75 g flour 50 g cheddar cheese, grated 1 tsp cream of tartar ½ tsp salt pinch of white pepper Preheat oven to gas mark 4/180° C. Mash cooked spinach by putting it through a sieve. Beat yolks, salt, pepper and flour. […]

1 kg fresh spinach, shredded 2 tbsp oil 75 g butter 1 clove garlic, roughly chopped 100 g cooked beef tongue, cut into strips salt, pepper, pinch of nutmeg lemon juice Blanch the spinach in boiling, salted water for 35 minutes. Drain thoroughly. Heat oil and butter. Sauté garlic till brown, remove garlic and discard.

1 kg chaulai/amaranth greens ½ kg onions, sliced 1½-2 tbsp garlic sliced 10-12 thick green chillies, cut into 3-4 pieces ½ tsp turmeric 4-5 medium tomatoes 100 g oil salt Wash chanlai thoroughly and drain. Remove thick stalks and use only fine stems and leaves. Heat oil in a large open deep pan, when smoking

1 medium cauliflower 500 ml milk 450 g potatoes, quartered salt, nutmeg 4 tbsp butter or margarine 3 tbsp flour 225 g mushrooms, chopped 100 ml water 1 egg few sprigs parsley, finely chopped Preheat oven to gas mark 7/220° C. Wash and trim cauliflower florets and soak for 30 minutes in salted water. Cook

1 medium cauliflower 75 g butter 100 g almonds, blanched and chopped chopped parsley for garnish pepper, freshly ground salt Break cauliflower into florets, trim, wash and cook in boiling, salted water for 5-10 minutes until just cooked but still firm. Drain. Melt butter and sauté almonds until golden brown. Toss gently with the cauliflower

1 kg cauliflower florets ½ tsp turmeric 2 tsp cumin seeds 4-6 green chillies, cut into 3-4 pieces or 6-8 whole dried red chillies 4-5 tomatoes (cut into quarters) 2-3 tsp oil 1 tsp salt Heat oil, add turmeric, cumin seeds, salt and florets of cauliflower, mix well and add chillies and tomatoes. Turn down

¹½ kg karela/bitter gourd 1½ kg onions 1 lemon 1 tsp garlic, crushed 6-8 dried red chillies, crushed ½ tsp turmeric 2 medium tomatoes, chopped 4 tbsp salt 75 ml oil Slice the karelas and rub with salt. Spread on a platter and leave in the sun for one hour. Rinse in water thrice to

½ kg bhindi/okra, cut into ½ inch slices 2 tsp chilli powder 1½ tsp salt oil to deep fry Marinate bbindi with chillies and salt for 30 minutes. Then deep fry in smoking hot oil till crisp. Remove and drain well and spread on absorbent paper. Serve immediately.

Nature’s Finest on the Plate Vegetables are more than ingredients — they’re living colors, textures, and aromas that embody the purity of nature. Our vegetable creations celebrate this beauty with respect, artistry, and innovation. Each dish tells a story of earth’s generosity and the chef’s imagination. From tender spinach soufflé to cauliflower with almonds, from