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Starters and Snacks

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean

By Adrian Daniel and Michael Daniel

Published 2004

  • About
We are great proponents of starters, and we like the idea of meals that are made up of lots of little courses, so we often eat that way at home, in our restaurants and when eating out in other places. The idea behind starters is that they are light, sharpen the palate and get the juices flowing – so why shouldn’t that apply to every stage of the meal?
As you can see from much of what we say in this book, little highly flavoured snacks are very much part of both our Indo-Iraqi and our family traditions. Even our special meals for get-togethers tend to be spreads of little things, so you can pick at what you fancy. The little dishes served as appetizers then go on to act as side dishes alongside the main course(s).

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