Pomegranate panipuri? A paneer kofta gravy made with dried pomegranate and guava puree? It may sound highly unusual but there are more ways than one to cook the versatile anardana. Aditya Fatepuria, chef and director of Sattvam restaurant in Sadashivnagar, showcases three very different but equally delicious recipes starring pomegranates.
Interestingly, all the three dishes fall under the category of Sattvic cuisine. Fatepuria, who has spent six years researching the food served in temples and prescribed in the Vedas, describes it as “light on the palate and not pungent.
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