Parisian Gourmet - Day 21
This creative version of beef bourguignon, with polenta crusties and some leaves on top, was one of the best dishes in Holybelly on a cold winter day. It was just right - not too big, definitely not too small, crunchy enough and juicy enough and everything enough. For the last few days, it was cold in Paris, and I find myself daydreaming of such a dish again... maybe soon.
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yourluckyphotosto increase your odds of being featured.The yellow dish is so similar to indian dish dhokla
Is this dish also made out of corn, or from another thing?
No its made using besan and suji plus eno