Most of the event-related dinners for our programs at TMTC are hosted at the Taj Blue Diamond and going there always reminds me of our courtship days, when Shri and I ate their several times at their coffee shop. The place had a very cosy feel, with the highlight of the decor being these pretty lamp posts whose style I recognized as European only a very long time later, when we moved to France two years after we got married and I began to come across the same kind of lamp posts on European streets in cities
like Cannes !
But I digress. What I meant to write about here, lest I forget the ingredients or the idea in all the multitude of things that happen every day, was the idea for a salad I ate when I was the hotel earlier this month.
The chef(s) had basically tossed together chunks of pineapple with paneer and pomegranate and added some salt and red chilli flakes to season it.
For some reason, the salad had acquired a bitter taste by the time I took some on my plate. But I think if one were to make it carefully, ideally this combination would make for a great and very different kind of salad, a pretty and colorful addition to the table. In fact I intend to make this one of these days and will probably leave out the chilli flakes and add some roughly chopped mint leaves for an extra dash of color.