Prawn & bean bhartha (mash)
Brinjal mash sitting on a bed of thick creamy onion dahl topped with persimmon & fig balsamic
Gula Melaka kulfi: Officially now my favourite way to make kulfi. The gula melaka this time comes straight from Melacca and it tastes exquisite. It reminds me of my grandmother’s house in Chittagong, Bangladesh, where every morning we’d eat sticky rice with coconut and goor (what South Asians call gula melaka). Wati, our Indonesian helper, also finds it reminds her of her village back home in Yogyakarta. There is truly no replacement for genuine gula melaka.
