Les mots d'Olivier Roellinger
Beena Paradin and I are delighted to introduce you to the great traditional mixes of indian cuisine. All the spices we'll use here come from the Wayanad hillsides, after which we have worked together in Cancale to refine the way they are composed, roasted and ground. The receipes shared by Beena will bring us that much closer to the gourmet magic of India, especially since she'll be letting us in on some of her family's best-kept secrets from Kerala.Histoire
Rediscover the taste of India with the mild and fragrant Bombay Curry blend. Turmeric, coriander, and fenugreek-based, it goes perfectly in meat, vegetable or fish dishes.La cuisine / les recettes
In a dry, dark place such as a closed cupboard, ideally at 18°C.
- Asparagus Salad with Bombay Curry and Tarragon Vinaigrette