Kiran Verma, born in Delhi, considered the ‘godmother of Indian fine dining,’ has created world-class Indian cuisine at her eponymous restaurant, which reopened at its new location in Upper Kirby Houston in January 2017. Kiran is a self-taught chef who has been guided by her Indian upbringing and a love of fine cuisine.
Bison Meatballs
Serves 6
2 lbs ground bison (all fat trimmed)
½ lb cream cheese
1 LG red onion (chopped fine)
½ oz ginger paste
½ oz garlic paste
½ oz green chilies paste
½ tsp cayenne pepper
½ tsp chili powder
½ tsp paprika
1 tsp garam masala (available in Indian grocery stores)
1 Tbsp dry methi leaves (optional; available in Indian grocery stores)
1 bunch fresh cilantro (finely chopped)
Salt to taste
1 egg
¼ cup breadcrumbs
Mix all ingredients into the ground bison and roll into 2 oz balls. Bake for 20 minutes at 375 degrees.
Garnish
4 oz butter
2 oz baby green peas
½ bunch of cilantro leaves
8 cherry tomatoes
12 ginger slivers
1 medium-sized red onion, sliced
6-8 sprigs of mint, chopped
Take butter and melt into a pan. Caramelize the onions. Add ginger slivers and cook for a couple of minutes. Add peas, tomatoes, and cilantro. Cook for a couple of minutes. Cut the meatballs in halves and garnish with caramelized onions and mint.
Bon Appétit from Chef Kiran
