While people enjoy pineapple in juices and in fruit plates, Mumbai chefs believe there is a lot more that can be done with the fruit that is not only sweet but also sour lending a unique versatility to both Indian and international dishes
While The Baker's Dozen's chef Aditi Handa suggests making a Pineapple Sesame Toast with the fruit, chef Sanjyot Keer says one can also make a traditional Pineapple Sheera out of it. Photo Courtesy: The Baker's Dozen/Chef Sanjyot Keer
Seasonal fruits are an absolute delight and one that should be enjoyed throughout the time they are available in the markets. It is a belief held not only by many people but also chefs who use them to innovate with their menus and in the process managing to put some of the most unique dishes on a diner’s table.
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