Craving for Indian Dal & Fish brought together in fusion.

A random Experiment gone a bit too wild.

This is pan cod marinated in kasundi,

on a bed of masoor lentils cooked with aromatics and fish stock, along with saffron mayonnaise  and potato fondant.

The pungency of kasundi when paired with a white fish cod provides a subtle balance of sour and the lean mild fishy flavour from the cod.

The masoor lentils are cooked with aromatics such as garlic & pepper, along with finely chopped onion and fresh red chilli peppers and cooked using the risotto method with fish stock.

This allows the lentils to release their starch and give the bed of lentils a rich creamy consistency.

The delicate spice saffron is infused with the rich egg mayonaisse to provide a slighty floral aroma and a smooth texture on the flavour palate.

Potato fondant is pan fried and finished in the oven along with thyme and garlic butter. It provides the dish with a source of carbs and balances the protein from the fish.

This dish provides a balance of flavours & harmony of Indian and Western culinary culture.

Please feel free to share your valuable feedback and suggestions.