The Gate Vegetarian Cookbook: Where Asia Meets the Mediterranean by Adrian Daniel and Michael Daniel and Lewis Esson

  • Beetroot cutta with kubba

    Beetroot cutta with kubba (page 20)

    from The Gate Vegetarian Cookbook: Where Asia Meets the Mediterranean The Gate Vegetarian Cookbook by Adrian Daniel and Michael Daniel and Lewis Esson

    • Categories: Soups; Indian; Iraqi; Vegetarian
    • Ingredients: semolina; carrot; coriander leaves; garlic; root ginger; rice flour; sugar; vegetable stock; potato; mint leaves; onion; butter; olive oil; garam masala; raw beetroot; soft breadcrumbs; celery stalks; lemon juice; salt; black pepper
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  • ISBN 10 1840008377
  • ISBN 13 9781840008371
  • Linked ISBNs
  • Published May 13 2004
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

The Gate restaurant's refreshing approach to vegetarian food has taken London by storm. Adrian and Michael Daniel have Indian-Iraqi origins, and much of their food combines the flavours and techniques of these two cultures. But there are other influences too. By bringing together mainly Middle Eastern, Mediterranean and Asian ingredients they have created an irresistible, unusual, yet simple-to-prepare range of dishes. There are also features on how to prepare, cook with and eat some vegetables and guidance on tricky techniques such as making fritters. This is an eclectic range of dishes. From the Middle East there are recipes such as beetroot cutta (an Arabic soup served with dumplings), alia bargi (a traditional dry green bean curry), pestos and baklava with cardamom and rosewater. Asian-influenced dishes include thom yam (a Thai hot and sour soup) and nori (sushi rolls with various fillings). And from the Mediterranean you'll find recipes such as butternut squash and thyme gnocchi and lemon polenta cake with poached pear.

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