Lemongrass Vermicelli Salad

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Lemongrass Vermicelli Salad Recipe


By Monish Gujral Published: December 20, 2016



    1. Boil the vermicelli & keep in the fridge to chill.
    2. Mix all vegetables in a bowl
    3. Add all the ingredients in a shaker for the dressing. Mix well
    4. Drizzle the salad in a bowl and mix. Serve chilled.

      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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