Thing we appreciate beyond food are the beautiful #accessories used in serving and plating.
A gorgeous grey, ceramic teapot holds our Stay Soba Noodles. 🍜
If you are trying soba noodles for the first time, you will know they are here to stay forever.
These #Japanese#noodles are made of #buckwheat , the thickness is easily comparable to that of spaghetti, their nutty #flavor works well as a base. We chose our topping as black pepper #sauce with prawns.
📍- Yuzu, Delhi
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Have fun with this one, and make sure to fry them so that the sugar caramelized into a crispy outside and the inside of the banana is a little mushy. I suggest frying on high fire. Put on ice cream immediately for best taste 🤗(add a lot of brown sugar, also the bourbon is your base🤣 don’t try and sue me if you’re under 21 and try this)
Deep Fried Ahi Belly from DB Grill at Kapolei Commons.
Fried ahi belly with a shiso tomato salad, chili pepper water ponzu over white rice.
Ahi (bluefin tuna) that is crispy on the outside and tender inside. Starch, side and entree all in one. Fresh and filling.
Find this plate on DB Grill’s lunch menu.
Finally got an opportunity to prepare a dish inspired by eggplant 🍆 in a plant-based Roasted Eggplant & Sun-dried tomato Orzo pasta 🍝 also topped pasta w/ cashew crumble
Adapted from original #recipe courtesy of @thatsquareplate