Onion, bhaji
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Onion, bhaji prescription Malika. I recently read a book by H. Blumenthal " Science of cooking or molecular gastronomy". Heston Blumenthal - an internationally recognized chef. His restaurant was awarded three Michelin stars and voted best restaurant in the UK. Blumenthal has published 7 cookery books and cookery TV show. He approaches cooking with the latest achievements of physics, chemistry, biology and anatomy. The result is original recipes, no matter what is still quite similar. This recipe, which is very like H. Blumenthal, but do not cook in his restaurant, and Indian restaurant, who likes to visit the chef. I love Indian food, and the recommendation of such an influential chef inspired to try to join the world of Haute cuisine. It's hard to judge how close I got to the original, but I can say that it's delicious, bhaji literally melt in your mouth. Once again convinced that the Indian kitchen magic, a combination of simple ingredients and spices gives an incredible result!