Sydney chef Milan Mehta began his career working in five-star hotels in Ahmedabad, in the western Indian state of Gujarat. Here, he presents recipes which reveal the surprising, unique flavours of Gujarati cuisine.
This dish is a very simple combination of grated tender corn with sweet, sour and spicy flavours. As the name suggests it is mixing everything together, a “hodgepodge” or “mishmash”. But the selection of perfectly balanced spices gives this dish a memorable flavour. Milan recommends you use fresh corn cobs, but frozen corn kernels (available in supermarkets) work as well.