Preeti Mistry helms the kitchen at Oakland, CA’s Juhu Beach Club. The modern Indian restaurant models its menu on the popular cuisine of Mumbai. Whether you go for the city’s famous fine dining, even more famous street vendors or a delightful combination of both, there’s no wrong choice to make. Try the Manchurian cauliflower, a menu staple at any Indian-Chinese restaurant. You’ve had Indian-Chinese, right? 

This is by far the most popular dish at the restaurant: If we took it off the menu there might be a customer revolt. Manchurian Cauliflower is an Indian-Chinese classic. Our take on the dish — which marinates for a few hours — has a few more add-ons than the classic version, but it is still very much rooted in tradition.

Reprinted with permission from The Juhu Beach Club Cookbook