In this series exploring winter ingredients in the city, three city chefs explain how fresh green peas can be celebrated in classic and experimental dishes at home without a fuss
Go nuts with peas: Green peas risotto by Chef Rajesh Malik. Photo Courtesy: Out of the Blue
It's that time of the year when vegetable markets in the city sports many shades of green. Among winter produce easily available in India, spinach may be the most popular but the humble green peas can hardly be ignored. While frozen peas have been stealing their thunder for a while, they are unable to match the tender, crisp juiciness of fresh peas, as cooking enthusiasts would attest. While the cumbersome task of shelling peas keeps the ingredient from being a crowd favourite, getting past that layer of cooking is certainly worth it, say three city chefs who explore the ingredient differently in traditional Indian dishes as well as western dishes. They include peas and truffle korma, the evergreen Indian favourite chaat and a delicious risotto too.
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