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		</div><p><b>Kavita Shyam</b></p>
<p>If your weekly meals are stuck in a rut, try some new cuisines from India. Indian cuisines can be as varied as they come, but here are some recipes that push the envelope further. We get you a few Ingredients cooked with a twist from an expert chef who likes to treat his food lovers with something special, to see a wide grin on their face. So try something a little different this month, discover the recipe which suits your preference! </p>
<p>Executive Chef Rayomund Pardiwalla, MÓ§venpick Hotel and Spa Bangalore gives us the following exotic recipes. </p>
<blockquote><p>Honey Chilli Colocasia (Arbi)</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/05/Honey-Chilli-Arbi.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/05/Honey-Chilli-Arbi.jpg" alt="Honey Chilli Arbi" width="597" height="300" class="aligncenter size-full wp-image-90637" /></a></p>
<p><b>Ingredient:</b></p>
<ol>
<li>Colocasia 300 Gm</li>
<li>Corn Flour 15 Gm</li>
<li>Ginger Chopped 10 Gm</li>
<li>Celery 05 Gm</li>
<li>Oil refined 15 Ml +oil for fry</li>
<li>Chilly Flakes 5 Gm</li>
<li>Tomato Ketchup 10 Ml</li>
<li>Chilly Paste 5 Gm</li>
<li>Salt &#8211; To taste</li>
<li>Pepper &#8211; To taste</li>
<li>Light Soya Sauce 2 Ml</li>
<li>Chinese Rice Vinegar 1 Ml</li>
</ol>
<p><b>Method:</b></p>
<p>Boil Arbi and peel of skin, cut it into Finger size, Dust the cut arbi with corn flour and crispy fry till it become golden brown. In a hot oak, add oil, celery ginger, sauté, add chili paste tomato ketch up, add salt and pepper. Finish the sauce by adding honey and heating it lightly, don’t allow to boil the sauce. Assemble the dish by tossing the golden fried arbi to the sauce. </p>
<blockquote><p>Stir fried Pumpkin with pickle flavour</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2016/05/Stir-fried-pumpik-with-pickle-flavour.jpg"><img src="http://londonglossy.com/wp-content/uploads/2016/05/Stir-fried-pumpik-with-pickle-flavour.jpg" alt="Stir fried pumpik with pickle flavour" width="600" height="450" class="aligncenter size-full wp-image-90638" /></a></p>
<p><b>Ingredients:</b></p>
<ol>
<li>Pumpkin 300 Gm</li>
<li>Oil Refined 15 Ml</li>
<li>Butter 10 Gm</li>
<li>Mustard 2 Gm</li>
<li>Fenugreek 2 Gm</li>
<li>Fennel 2 Gm</li>
<li>Kalongi 2 Gm</li>
<li>Carom seed 2 Gm</li>
<li>Red chilly whole 5 Gm</li>
<li>Green chilly slit 2 No&#8217;s</li>
<li>Ginger 10 GM</li>
<li>Jaggery 20 gm</li>
<li>Tomato Chop 1 Medium</li>
<li>Kashmiri Chilly Powder 5 Gm</li>
<li>Turmeric Powder 2 GM</li>
<li>Cumin Powder 3 Gm</li>
<li>Coriander Powder 2 Gm</li>
<li>Dry Mango Powder 3 Gm</li>
<li>Salt to taste</li>
<li>Chop Coriander Leaves 10 Gm</li>
</ol>
<p><b>Method:</b><br />
Add Boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chop coriander. Peel and cut the pumpkin in small cubes, boil the cubes with turmeric and salt ,till pumpkin get cooked. Stir fried Pumpkin with pickle flavor in a hot pan, add oil, Crackle Mustard, Cumin, carrom seed, kalonji and fennel. Sauté ginger, Red chilly and tomato. Once Tomato got soften, dilute jaggery in water and add the water to the tomato, add chilly powder, corriander powder, cumin powder and dry mango powder&#038; bring to boil. Add Boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chop coriander.</p>
<p>Happy cooking! </p>
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It’s great when you see all these exotic meals gaining grounds in England. I have tried a few recipes from your food series and i am really loving. My kids are having a lot different recipes from exotic countries.
can you please let me know where to get Colocasia in London?
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