Mumbai Food: Workshop in Khar to know all about seafood

This one is for all the pescatarians.

King Prawns with Paprika Garlic Butter

This one is for all the pescatarians.

Asian-Style Sea Bass

If you’re wondering how to make a salmon ceviche or even sear a pomfret, attend an interactive demo conducted by chef Anjali Pathak at her culinary studio in Khar. Held in association with Pescafresh, the event titled, Shore To Door, will see the chef cook dishes using fresh seafood. These include Seared Pomfret with Brown Butter and Sage, Pink Salmon Ceviche with Spring Onion and Daikon Salad, King Prawns with Paprika Garlic served with Salsa Verde, and Asian-Style Sea Bass with Sizzling Ginger, Soy and Chilli served with Charred Pak Choi.

Anjali Pathak at an earlier demo

“I wanted to share fuss-free recipes, allowing the flavour of the seafood to shine through,” shares Pathak. While you take notes, relax with a glass of wine and tuck into bite-sized canapés like Beetroot Coriander Cured Salmon Tartlet with Horseradish Crème, and Baby Fish Cakes with Rocket, Lemon and Dill.

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