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Sea bass with coconut curry There is an amazing story behind my Sea bass with coconut curry recipe which was influenced by my food hero Atul Kochhar. The coconut curry has a fresh delicate flavour that doesn't overpower the pan fried sea bass. I would say

from thetimes.co.uk

Atul Kochhar was the first Indian chef to receive a Michelin star. He went on to gain another as chef patron of his British restaurant, Benares, London, which specialises in modern Indian cuisine...

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photograph picture how to make recipe for spicy indian style tomato chutney How To Make a Wonderful Spicy Tomato Chutney

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from olive

Atul Kochhar’s black pepper chicken curry: This dish from Atul Kochhar is built around black pepper. It's a spicy, tangy and aromatic curry with fresh flavours. Remove the chicken skin to make this dish a little lighter.

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