Thursday, April 28, 2011
Soak all the fruits in around 200 ml of bacardi/ vodka (basically one of the white alcohols)
Add a can of ginger beer and top up with 500 ml of Pimm's. Stir. Throw in a handful of mint leaves.
Lie back, sip and enjoy.
Brown Sahib was the Bengali and Anglo-Indian restaurant, which I had set up in New Delhi two years back. This blog was created to share my experiences in setting up and running the restaurant, and also to share my love for cooking and eating delicious food. I have also opened a catering outfit which allows me to whip up my favourite delicacies for people who want to entertain at home. You can visit us at www.foodforthoughtindia.blogspot.com