Byculla Soufflé - a long forgotten colonial recipe. Photo: Tara Deshpande Tennebaum
Ingredients
- These colonial recipes were published or created between 1740-1880
- Byculla Scuffle with Walnut praline and Whipped cream RS 2000 FOR 1 kg *
- Eliza Actons Indian Lobster Cutlets RS 2000 for 8 cutlets*
- Eliza Acton's Prawn Cutlets RS 1000 for 8 cutlets*
- Hannah Glasses Chicken Curry with Indian Pulao Rs 1400 for 1 kg chicken curry and 1/2 kg pulao
- * desserts contain eggs
Instructions
- 50% deposit when you place your order.
- 48 hours notice for an order
- Orders must be cancelled 48 hours before pick up date to receive a refund.
- Balance payment to be made when you pick it up.
- Please email us at studio.culinary@gmail.com or call Priya at 9711961446/8920971675 for your order
- Pick up from Nariman Point.
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