An R&D night for an upcoming Indian themed menu. Here's one of the dishes I'm preparing for it —Gobi Manchurian Tacos!
I paired the Gobi Manchurian with spiced chickpeas, pickled sweet purple cabbage, roasted Kuaci (sunflower seeds), and topped it with a yogurt thayir and fresh baby coriander.
For the cauliflowers, I first parboiled them then charged water with Co2 which I used to make a batter and then frying them. The Gobi turned out so fluffy and crispy on the outside like soaked up that delicious Manchurian sauce which I made with peppers and tomatoes.
Everything paired so beautifully where you get sweet, Tangy, savory flavors all throughout the Tacos. It was also a texture symphony where you get crispy, crunchy, soft and tender, creamy, all in one bite.
It was one of my better dishes and something I was a lot more comfortable and confident in making, bringing back memories of my food trucking days.
