Stuck at home like most indians, with as little access to fresh ingredients in the second week of a lockdown, chefs in india are rustling up home-cooked meals that are easy to put together, focused on ingenuity and the use of ingredients available in fun new ways.
Chef Taneja has been cooking up comfort foodsuch as Thai curry with coconut milk, sautés and Chinese through the quarantine period. “You can make Uttapam oats or cook up a chicken wrap.A dish I enjoyed making was garlic prawns with extra virgin olive oil, sliced garlic, prawns, parsley. You can use any herbs such as dried thyme, oregano, coriander, fresh chillies and dry red chillies.”
Chef Sanjana patel recommends cooking a one-bowl-meal without compromising on the nutrients, making sure they're well balanced and fulfilling.“If it is indian cooking, then it is dal, rice and a vegetable. Some days we'll make a simple noodle soup with bok choy, iceberg lettuce, noodles and some greens.