Lotus Honey Chilli

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Lotus Honey Chilli Recipe


By Monish Gujral Published: March 23, 2014

  • Yield: 3-4 Servings
  • Cook: 15 mins



  1. Sprinkle cornflour on the lotus stem cut into slices
  2. Fry the sliced lotus stem till crisp and brown
  3. In a wok add honey and other ingredients and saute to so stems are evenly coated
  4. Serve hot as a snack or main course

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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