By Flavor & The Menu
May 6, 2021

Sidhant Sehgal

At modern Indian concept Miirch Social, a skillful blend of redolent flavors in a silky sauce, along with a savory and crispy coating, convert cauliflower into Gobhi Bezule. Head Chef Sidhant Sehgal’s version of this craveable Indian snack stars deep-fried cauliflower tossed in a creamy coconut milk sauce with mustard seeds and tempered curry leaf. It has proven to be a surprisingly big hit on the menu. “This appetizer stands out because one forgets that they are eating a vegan dish, thanks to the preparation techniques and depth of flavor,” he says.

Coaxing out flavor and texture is the key to victory in veg-centricity. “By deep frying the cauliflower, a delightful airiness is created, transforming the otherwise dense vegetable into a far more appetizing and enjoyable experience,” he says. “By tempering the curry leaf, the complex flavors of the spice are enhanced and the fullness of flavor shines. The oils extracted from the leaf, combined with the slight sweetness from the coconut milk and mustard seeds, perfectly complement the fried florets, creating a wonderful, poppable bite.”