I will go to great lengths to get my hands on a cheese dish, regardless of its availability. This is what happened on my recent trip to Mumbai. I had been craving Malai Kofta, a vegetable and cheese dumpling in a creamy curry sauce, from the minute I booked my ticket to Mumbai. What I didn’t count on was this amazing dish being from a different part of India. And we all know how justly parochial Indians are about their cuisine. Luckily for me, the chef at the Grand Hyatt Mumbai where I was staying knew how it make it. And the results didn’t disappoint. Kofta are balls made from…
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Paneer But So Far…
Cheese and India are not two words synonymous with eachother. But paneer has to be one of my favorite milk products. Firm and actually without flavor, it absorbs the herbs and spices it is cooked with. The perfect vehicle. The cheese itself dates back 6000 years and is a curd, made by curdling heated milk with lemon juice, or vinegar. It is then left to set. It is served either in a curry (or gravy as it is called in India), fried or made into fritters. Indian food is in abundance in the city where I live. So when my friend Carlotta demanded we try a legendary Indian restaurant…