If you’re under the impression that French toast has to be sweet and only be enjoyed at breakfast or brunch, you are in for a delicious eye-opening taste.
Because “Savory French Toast” done up with Indian spices and served with a fruity tomato chutney with a hit of heat will have your taste buds dancing.
The recipe is from the new “Gunpowder: Explosive Flavors from Modern India” (Kyle Books), of which I received a review copy.
The book is by husband-and-wife Harneet Baweja and Devina Seth, along with Nirmal Save, the head chef of their Gunpowder restaurant in London, where the home-style cooking is a modern take on favorites they all grew up with. That includes “Kale and Corn Cakes,” “Ginger Chicken Wings,” “Maa’s Kashmiri Lamb Chops,” and “Mint and Apple Lassi.”
Brioche is used for this French toast, its soft, buttery texture and indulgent flavor creating a subtle sweet base for the savory, spicy flavors it sops up.