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
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