Recipe Category: Guest Chefs
At Cassia we love to showcase the best of our locally sourced ingredients complemented by Indian flavours. We use Te Matuku oysters from Waiheke in pakoras (also known as bhajji). The batter provides a textural element that works really well with the creamy oysters and the tomato kasundi adds sharpness to the dish. Oyster pakoras will be a big crowd pleaser at any event.
Quite simply the most perfect marriage of flavours.
The flinty taste of oysters with the crunch of apple and fennel, the salty against sweet, is a glorious contrast of textures and flavours.
The contrasting textures and temperatures make granita a compelling condiment for raw oysters.