Charred salsify, corn kees from The Rise of Indian Food: Recipes Reimagined by Trèsind Studio (page 87) by Himanshu Saini and Liam Collens

  • salsify
  • fresh coriander
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Curry leaf oil recipe on page 210., and the Tamarind water recipe on page 222.

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 Curry leaf oil recipe on page 210., and the Tamarind water recipe on page 222.

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