The Radikal Kitchen theme for the summer is salads and this time I bring a cooling cucumber recipe, referred to as kakdi in many parts of India.
As I firmly believe, salads can be an exciting cooking experience with a whole world of flavours to explore. We’re lucky to live in a land of diverse, global flavours.
Khamang Kakdi is a Maharashtrian style recipe from western India, made up of cucumber and peanuts. It is a tempered salad with coconut oil. However, it also tastes excellent when chilled, making it that perfect summer salad option.
Radhika Howarth [@RadikalKitchen] is a food consultant, nutritionist, digital content creator and a flavour enthusiast. In this ‘iGlobal’ column, she shares special treats from Radikal Kitchen – which stands for flavours without borders; her journey exploring, enjoying and experimenting with flavours and foods from around the world.
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