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Digest The Epicurean Express: Gaggan’s Alchemist’s Cake

The Epicurean Express: Gaggan’s Alchemist’s Cake

The Epicurean Express: Gaggan’s Alchemist’s Cake
By Anthony Chan & Tyrone Wu
October 20, 2014
Celebrated Indian chef Gaggan Anand gives dhokla, a traditional Indian snack, an adventurous sci-fi touch

Last month, fresh from his eponymous restaurant in Bangkok, award-winning chef Gaggan Anand showcased his contemporary Indian dishes during a three-night pop-up at The Landmark Mandarin Oriental. Chef Anand is best known for fusing modern cooking technique with traditional cuisine to deliver a novel approach to flavour.

 

In the video below, the chef demonstrates how to make his rendition of dhokla, a traditional vegetarian snack in India, with a bit of a modern twist. The result is a tantalising lentil flour cake with curry leaves, mustard seeds, dates and coconut ice cream, which packs a wonderful cascade of intense flavours and textures in only one spoonful.

 

 

 

Ingredients

Chickpea flour

Hing

Sour yoghurt

Flour

Turmeric powder

Red chilli powder

Coconut milk

Grated coconut

Coriander

Lemon

Honey

Curry leaves

Chillies

Mustard seeds

 

Videography by Tyrone Wu

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Digest Video Gaggan Anand indian landmark mandarin oriental central hotel dhokla alchemist's cake

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