Sesame Seaweed Salad

By  |  1 Comment

Sesame Seaweed Salad


By Monish Gujral Published: July 21, 2013

  • Yield: 4 Servings
  • Prep: 10 mins



  1. Place the seaweed in a mixing bowl, and soak it in tepid water for 30 minutes. Remove from water, squeeze dry, and trim away the tough spine part . Cut into thin strips, and place in a large mixing bowl.
  2. In a separate bowl, combine the vinegar, salt,pepper , sugar and both oils. Pour the dressing over the seaweed, add the chilli peppers, and toss. Sprinkle with the sesame seeds.

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.

1 Comment

  1. Pingback: Guide to good food, made in Japan-The New Indian Express | Monish Gujral's Blog

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>