Preparation
Millets crêpes
- In a bowl, combine millet flour, seasoning and water. Mix well and let it rest for
4–6 hours at room temperature.
- Once rested, add a little oil to a hot, non-stick pan. Mix the batter and pour it into the pan.
- Lower the heat and cook the crêpe until it turns brown and comes easily off the pan.
- Set the cooked crêpes aside for later use.
Avocado mix
- In a bowl, mash the avocado and squeeze lemon juice over it.
- Add chopped tomatoes, onions, coriander and seasoning. Mix well and set aside.
Pickle filling
- For the pickled vegetables (cucumber and radish), bring water, vinegar, salt and sugar to a boil in a small pot.
- While the liquid is boiling, pack jars with the prepped vegetables.
- Let the liquid cool down and then pour it into the jars, covering the vegetables.
- Allow the vegetables to pickle for 8–12 hours.
Serve the millet crêpe with a layer of the avocado mix and asparagus on top. Place another millet crêpe on top and add the remaining avocado mix and pickled vegetables. Garnish with microgreens, truffle oil and vegan sour cream.
About the chef
Sanjay Thakur
India
Sanjay Thakur, an award-winning chef hailing from the Himalayas in Himachal Pradesh, drew inspiration from his father’s culinary skills and is passionate about preserving and promoting Himalayan cuisine globally. In 2018, he became the youngest chef to set a Guinness World Record for the world’s highest pop-up restaurant, Triyogyoni. The experienced chef represented India twice in the Bocuse d’Or and was the first Indian to be a San Pellegrino Young Chef semi-finalist representing the Middle East in Cape Town, South Africa.
