Experience Diwali with an exquisite menu available for a limited time at Musaafer

HOUSTON – It’s a one-of-a-kind culinary experience celebrating the Indian Festival of Lights known as Diwali.

Food historian, traveler, and Musaafer’s Corporate Executive Chef Mayank Istwal joined Derrick and Tessa in studio B with a stunning food display capturing the essence of Diwali.

Growing up in India, Istwal was exposed to the Indian food scene from an early age. Finding inspiration from his grandparents, he practices blending Ayurveda, a holistic system of medicine, with Indian spices to create a unique flavor profile that is cooling, healthy, and refreshing.

For Diwali, he’s brought his worldly culinary expertise into the Musaafer’s kitchen and curated a special holiday menu. Musaafer is known for designing elegant, immersive ambiance, and with Istwal’s menu, diners will feel like they are celebrating Diwali in India. The Diwali-inspired menu is available now until November 1 and reservations are required. If you like to experience this culinary journey, hurry and click » here to make reservations.

You can learn about his culinary journey from India to Houston and how he met the cast of the BAFTA and Golden Globe award-winning movie ‘The Best Exotic Marigold Hotel’ in the video above. In the video, Istwal also shared a vegetarian-friendly recipe that includes kale, potatoes, and chickpeas. Scroll below for the full ingredient list and steps.

KALE PATTA BHALLA CHAAT

First, make a sweet Yogurt Mix

• 500 grams of plain yogurt
• 150 grams of sugar
• 150 grams of cream
• 20 grams of chat masala
• 15 grams black salt
• 30 tsp. muradabadi masala

1. Measure ingredients.
2. In a bowl with yogurt and cream.
3. Add all the dry ingredients and whisk vigorously.
4. Divide the sweet yogurt into two bowls. One for plating and one for soaking the dumplings.

Then, make the dumplings

• 300 grams of urad dal
• 10 grams of cumin seeds
• 15 grams chopped green chili
• 20 grams chopped ginger
• 7 grams Hing (asafetida)
• Salt
• Oil for frying

1. In a bowl measure the urad dal wash with cold water, and drain out the water. Do this at least four times.
2. Once you have finished washing the lentils soak them in warm water overnight.
3. The next day, strain the lentils and make sure to preserve the soaking liquid in a separate bowl.
4. Transfer the lentil into a blender and blend into a fine paste. You can add the soaking liquid as and when required, just make sure not to add too much liquid while blending.
5. Once you have blended the lentils add the rest of the ingredients (except the oil) and start whipping the batter with your hands vigorously, this will make it fluffy.
6. Cover and keep aside for two hours.
7. Take oil and transfer that to a stock pot and slowly bring it up to 160 degrees Celsius or 320 degrees Fahrenheit.
8. Once the oil has reached an optimum temperature, with a small spoon gradually start scooping small amounts of the batter into the hot oil. You will see that it has turned into small balls.
9. Keep frying the balls for approximately 7 – 8 minutes per batch.
10. Once cooked throughout transfer them into water and let them soak for 2 hours to become soft.
11. Once soft drain out the water and gently squeeze and transfer the balls into sweet yogurt, let it sit for a couple of hours.
12. This process will make sure the yogurt seeps into the balls.

In the third step, get ready to fry lacinato kale

• 250 grams of besan
• 150 grams of water
• 3 grams of red chili powder
• 3 grams of turmeric powder
• 3 grams of cumin powder
• Salt
• Kale Leaf
• Oil for Frying

1. In a bowl add the dry ingredients and mix properly.
2. Slowly add water and make a thin batter.
3. In a flat bottom pan add the oil and bring to a temperature of 160 degrees Celsius or 320 degrees Fahrenheit.
4. Once the temperature is reached, dip the kale in the batter and deep fry in the oil, bringing the temperature down while frying. This will ensure a crispy product.
5. Keep aside when you have finished frying the leaf.

It’s time to stuff the potatoes

• 100 grams potato boiled
• 15 grams of salt
• 5 grams of red chilli powder
• 5 grams of jeera powder
• 5 grams of chat masala
• 50 grams of chickpeas
• 10 grams of green coriander

1. Soak the chickpeas overnight and boil till they are soft.
2. Boil and peel potato.
3. Take a bowl fork and crush the potato and chickpeas.
4. Add the dried ingredients.
5. Season to taste.

The final step, assemble everything

• 15 grams of yogurt mixture for plating
• 3 pieces of soaked dumplings
• 1 piece of lacinato kale
• 8 drops of mint gel
• 9 drops of tamarind gel
• 10 pieces of pomegranate
• Chat masala
• 20 grams of potato and chickpea
• 5 grams of crispy jalapeno

1. With the help of a large round cutter apply the yoghurt in the center of a plate.
2. Take a small cutter and place chickpea and potato mix on the off-center side of the yogurt.
3. Apply mint and tamarind gel on top of the potatoes and top it up with crispy jalapeno.
4. Place the dumplings on the opposite side of the potatoes and chickpeas.
5. Place the fried lacinato kale on top of the dumplings.
6. Sprinkle chat Masala on top of the ingredients.

And enjoy!