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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.
Clik here to view.
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.
