Mumbai Peach Salad

Clockwise from top: Tomato Rasam, 5-Spice Roasted Cauliflower, Whole Wheat Couscous & Mumbai Peach Salad

The peach salad is borrowed from Madhur Jaffrey's legendary tome World of the East Vegetarian Cooking. Our only change is the addition of a bit more cayenne pepper. Feel free to cut back if you prefer a less spicy dish although the sugar and natural sweetness of the fruit goes a long way in taming the heat. An essential for pork chops, fiery curries and rice and beans. Cafe Drake friend and frequent guest Ben Terziani claims this as his perhaps favorite dish we prepare. 

Begin by peeling and chopping 2 lbs. of ripe peaches. Under-ripe is fine to a degree and avoid overly ripe fruit as it's messy and difficult to peel and cut. Place peaches in a large bowl and add to them: 3 T. sugar, 3/4 t. salt, plenty of freshly ground black pepper, 1 1/2 t. ground cumin powder (or use 1 t. of roasted whole cumin seeds), 1 1/2 T. lemon juice and 1/2 t. cayenne pepper. Mix well and serve at room temperature or only slightly chilled.


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