Alligator Salad

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Alligator Salad


By Monish Gujral Published: April 11, 2013

  • Yield: 1 bowl (4-5 Servings)
  • Prep: 10 mins
  • Cook: nil min
  • Ready In: 20 mins

[raw][iphorm_popup id=2 name="Recipe Submission"][/iphorm_popup][/raw]



  1. In a dry skillet, roast cumin over moderate heat, tossing until fragrant, about a minute. Let cool, then grind in a mortar or chop finely on cutting board.
  2. In a medium bowl, combine all ingredients, including diced avocados and cherry tomatoes. Place plastic wrap on salsa and let stand at room temperature for an hour before serving.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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  1. Pingback: Anti-ageing butter of the Mayan Gods | Monish Gujral's Blog

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