Madras Cauliflower Curry (aka “Electric Lotus”) professional Indian vegetarian recipe

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  1. I just made this recipe and really liked it just the way you made it, however I changed it into a new recipe. I understand the consequences in doing such a thing and I do know it is no longer aka "Electric Lotus" but I used ingredients that went along with the theme. I mixed Garbanzo beans, diced tomatoes w/green chilies and coconut milk. Finished it with fresh cilantro after letting it dry out in the oven. It was awesome, due to the best base recipe I suppose. 🙂

  2. Hello Chef! I know this is one of the oldest videos in your channel but i 've just discovered it! I was really intrigued because i always like to try recipes that transform " unpopular "(even for all the wrong reasons) ingredients, such as cauliflower, and this seems to be the one. I wonder if i could use this as a side dish for some of the other Indian dishes you 've covered in your channel(preferably with chicken), but i'm afraid to take initiative for such a combination due to the complexity of the spices and flavors in your curries and my limited experience in Indian cuisine..Which one would you suggest? By the way, Volumes 1,2 and 3 are on their way to Greece (as a new year's gift to myself lol ) and i only wish amazon wouldn't take almost a month to ship in this part of the world. I guess i'll find out if patience is trully a virtue. I wish you a happy new year and all the best to you and your loved ones!

  3. Chef, What is the provenance of the "Electric Lotus" in the title? Is that the name of a restaurant where you ate this dish? I am constantly intrigued by the inventiveness and resourcefulness of the many expatriates in the UK who are developing their own unique dishes. What I do NOT understand is this use of catchphrases like "Madras" to describe dishes that are obviously completely dissimilar within the UK itself, and obviously have no connection with any cousin from Southern India. Formerly, Curry House dishes with the Madras moniker USED to signal something especially fiery. BUT, as this dish reveals, that is not the case here. So, what is the term "madras" indicating here? If it is merely a whimsical add-on, then it has lost relevance, since Sicilian, Neapolitan, Basque, Catalonian, still continue to indicate at least some traces of the original flavor palettes. I am not objecting at all, but what is going on in the "Indian" cooking world? I feel deeply nonplussed, because in my own lifetime, more than 85% of the foods I have grown up with have become extinct and the fine nuances of the Rarhi cuisine of West Bengal have been lost forever. The appearance of some upstart restaurants, manned by fools and parvenu, patronized by even bigger examples of the same, ensures the absolute degeneracy and extinction of a foodway developed over centuries. It takes cultural literacy and a developed palate to know what is adequate and what is not, not simply a loud, boorish, aggressive and insistent voice!!  Moreover, the natural landscape and the economic circumstances that allowed particular niches to thrive and contribute to the ecology of those foodways are now extinguished forever, the mosaic of woodland, wetland and open spaces that yielded an abundance of certain plant and animal life gone forever. I am saddened that many who believe they understand what "Indian" food taste like have in reality NEVER partaken of genuine regional cuisines prepared by genuine experts in those areas. Aggressive and insistent fools thrusting themselves forward as experts and advertising themselves with exceptional success in the field of Indian cooking should not be taken at face value!!!

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