1. Boil pasta, seive and keep aside.
  2. Heat milk, add cornflour and stir mixture. Add cheese and seasoning to make white sauce.
  3. Saute onion and garlic and add vegetables and saute for 2-3 mins
  4. Mix pasta with sauce and vegetables and garnish with olives.
  5. Serve hot.

Monish Gujral

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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