Name of the dish and origin:
Gobi 65 is a vegetarian take on another popular Indian dish, Chicken 65. Although there are many variations to the '65' style dishes, they all usually involve the food, in this case cauliflower, being deep fried with a thin batter and lightly coated with a tangy, spicy sauce. My variation of Gobi 65 was no different.
What inspired you to make the dish:
I had made the dish months earlier and it did not turn out that great. My hope was to return with a better understanding of cooking in order to correctly capture the essence of the dish.
What did you like about the food:
The dish turned out very well. It was extremely crispy and the flavor was popping. The look was also excellent as well. It tasted like an authentic Indian snack. What would you have done differently or how did you modify the recipe:
The effort put into the dish might not make it worth a second try. Even though it tasted great, the amount of chopping, frying, re-frying and final cooking in the sauce was an exhausting experience. The house also smelled for days afterwards. It was well over 2 hours of effort for what was effectively a very tasty snack that was just 10 minutes of enjoyment. I will leave deep fried snacks to the experts for the most part. The chicken version of this dish is more worth the effort and will be something I want to re-create again in the future.
What recipe did you use:
Authors: Sara Mahini, Kian Mahini
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