Verma demonstrated how he prepares nimona, reducing a green pea purée in a pan, adding boiled potatoes and pouring over a mixture of fragrant spices such as whole cumin seeds, asafoetida and green chillies tempered in hot oil. Served with a dollop of ghee over steamed basmati rice, the creamy sweetness of the peas and the contrasting bite from the potatoes is essentially Varanasi's answer to Italy's cucina povera, in which local "peasant" foods are being elevated by innovative chefs.



อ่านต่อได้ที่ : โรงเรียนบ้านเกาะนกเภา

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