Cacao ghewar, cauliflower crèmeux, white truffle floss from The Rise of Indian Food: Recipes Reimagined by Trèsind Studio (page 59) by Himanshu Saini and Liam Collens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Soan papdi recipe on page 222. Barley ice cream requires a Pacojet. Cauliflower cream requires a cream siphon.

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