Cooking a seafood Gnocchi (italian potato dumplings) with fish, richotta cheese, mashed potato, parmesan, flour, egg, garlic, chives, tomato paste and shrimps.
Culinary views and tips from a Restaurant owner based in Melbourne, Australia.
Cooking Eggplant Curry with yoghurt, carroway, tamarin, fennel, tumeric, pepper, garlic, onions and ginger. Served with saffron rice.
Cooking Haleem with rice, ginger, garlic, brown onions, gara masala and meat.
Cooking some Lamb Shanks. The lamb shanks are boiled with flavour stock, bay leaf, pepper corns and cloves and served with shallots, chilli and garlic sauce.
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