A dish that combines the protein of fish with the good carbohydrates of Cous Cous. The Curry leaf–infused monkfish, malabar sauce, couscous upma is a dish that is a restaurant style recipe that ticks all the right boxes when it comes to a dish that is great looking and tasting as well.
Baluchi restaurant at The LaLit London, a 5 star boutique hotel with luxurious ambience, friendly staff, and mouthwatering menu is where Chef Praveen Nayak works. He shares this recipe.
Read the full story that first appeared in Seema Magazine here:
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