PeaceTime Kitchen

Moringa Idli Recovery Stack

South Indian•Fabricator special

Three steamed fermented-rice idli, served with moringa and tomato chutneys and scattered with toasted lentil crumbs, curry leaves, and mustard seeds.

Ingredients
fermented rice idli, moringa chutney, tomato chutney, toasted lentils, curry leaves, mustard seeds

Inspiration
South Indian idli breakfasts plated for the recovery ward

Moroccan Seven-Vegetable Couscous

Moroccan•Banquet plate

Saffron-scented couscous heaped with the seven vegetables of the Moroccan Friday table — carrot, turnip, zucchini, pumpkin, cabbage and chickpeas — finished with dried apricots and broth.

Ingredients
couscous, saffron, carrot, turnip, zucchini, pumpkin, chickpeas, dried apricot

Inspiration
Moroccan Friday couscous tradition

Mozambican Matapa with Rice

Mozambican•Chef’s plate

Matapa, the Mozambican stew of cassava leaves ground with peanuts, garlic, chile and tomato, served alongside coconut rice and scattered with whole roasted peanuts.

Ingredients
cassava leaves, peanuts, garlic, chile, tomato, rice, coconut

Inspiration
Mozambican matapa cassava-leaf stew tradition

Multi-Bean & Grain Tempeh

Indonesian•Chef’s plate

Long Indonesian-style mixed-bean and whole-grain tempeh slices, fried and glossed with a kecap-style savory sauce, then finished with chili, sesame, and dill.

Ingredients
mixed-bean tempeh, whole grains, sweet soy sauce, red chili, sesame, dill

Inspiration
Indonesian tempeh traditions, presented as crisp long-cut slices

Mumbai Vada Pav

Mumbai•Everyday plate

A soft pav roll clamped around a craggy chickpea-battered potato vada, the turmeric potato inside studded with mustard seed and curry leaf, with coriander-tamarind and garlic-peanut chutneys and a fried green chile.

Ingredients
pav roll, potato, chickpea flour, mustard seed, curry leaf, tamarind chutney, garlic-peanut chutney, green chile

Inspiration
Mumbai vada pav street-food tradition

Mushroom Umami Bowl

Rim fusion•Chef’s plate

Seared oyster mushrooms and shiitake caps over cultured grains, glossed with a fermented soy glaze and finished with fresh herbs and red pepper.

Ingredients
grains, oyster mushrooms, shiitake, fermented soy glaze, herbs, red pepper

Inspiration
contemporary grain bowls built around fermented mushroom and soy seasoning