Please ignore the acronym. It's bizarre, and insufficient. Nina J's (Not Indian, Not Asian) goodies might not belong to a particular region (and may upset purists) but they give a new twist to fusion food
Please ignore the acronym. It's bizarre, and insufficient. Nina J's (Not Indian, Not Asian) goodies might not belong to a particular region (and may upset purists) but they give a new twist to fusion food. Consider this: the homegrown chef whips up an all-vegetarian fare of Peas Dhoklas with Coconut Stew, Caramelised Carrot Pancakes (that's Gajar ka Halwa with a European twist), miniature samosas stuffed with mushrooms, served with a Dynamite Dip, R sti (a Swiss dish made of potatoes and cheese) with Sour Cream and Salsa, and Potato Sushi that may offend the Japs but will put you in rapture. It's a potato tube filled with cottage cheese and herbs.
Nina J gets busy in her kitchen at her Juhu home
Being cooped up in a remote sugar factory that her husband owned near the Bihar-Nepal border, Nina turned innovator. It's here that she conjured up unheard-of foods using limited ingredients available in Kanpur.
1) Stuffed Conch Shells (Rs 25 a piece)
2) Curried Salsa Dip (Rs 1,000) pics/ Satyajit Desai
Cooking professionally only for the last five years, this 57 year-old is a stickler for presentation. "It's crucial that the dish looks alluring, and tastes even better," she says. For large catering orders, Nina outsources non-vegetarian food to a fellow chef. The steep price tags might pinch, but the flavour makes up for it.
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