Peppered with creativity
In more ways than one, there has never been a summer quite like this one. I have cooked with more seasonal ingredients than ever, made friends with local farmers, bought out almost their entire harvest and explored my creative boundaries to use up the glorious produce in new ways.
Now that the abundance of eggplant and tomatoes is tapering off, it is time for peppers — Hatch, Aleppo, pepperoncini, shishito and more. At my restaurant, the mild yet delicious shishito has topped a pizza; turned into relish on a burger; grilled and topped with a masala; or battered in chickpea flour to make a pakora.
At home, a simpler approach is to roast the peppers with paneer and mango to make for a light but satisfying dish.