Culinary Adventures with Chef Chelston
Street L1 Whitby, ON, Canada

A month ago in Delhi cooking some of my favourite dishes for friends.

Butter pepper garlic crabs 1 large king crab 4 tbsp butter 1 tbsp freshly ground black peppercorns... 25 cloves of garlic Sea salt to taste - Wash the crab thoroughly. - Melt the butter in a large pan - Add coarsely chopped garlic and freshly ground black peppercorns. - When the garlic softens, add the crab and some sea salt. - Cover the pan with a lid and allow the crab to cook for about 10 to 15 minutes - Serve hot with some soft garlic bread or fluffy aapams to mop off the delicious juices.

No gastronomical tour of Mumbai is complete without tucking into a plate of crispy, fried bombil or Bombay duck. This is not actually a duck but a fish...a lizard fish!!! It is found all along the Indian coastline. It is usually served batter - fried, but you should prep it by placing the cleaned fish between kitchen towels to reduce its high water content. Cover with a plate and weigh it down for an hour so that when you cook it you end up with a crisp delicacy and not a soggy mess.

Visited the local markets in Delhi and Mumbai