FARM TO TABLE

Bengaluru-based FarmLore by Kaushik Raju focuses on clean flavours and superlative presentation

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Kumbala Kayi

Cucurbita is also known as squash, pumpkin or gourd, depending on its species, variety and local parlance. For this preparation, the complete potential of the pumpkins grown at FarmLore is harnessed by including the flower and seeds, leveraging its nutritional profile.

INGREDIENTS

Pumpkin flower and seeds

Hallikar cow’s milk

Tejaswini chilli, fermented

Vinegar

Hazelnuts

Fennel

Pumpkin seed oil

1. Poach the pumpkins in Halikar cow’s milk with fennel.

2. Welt the skin over mango wood embers and add the fermented chilli for a spicy edge.

3. Stuff pumpkin flowers with hazelnuts and sauté in pumpkin seed oil.

Kasaragod