Dahi means yoghourt in Hindi and Vada is a generic Indian term referring to a huge variety of lentil fritters. These fall roughly into the felafel family, in that they are made according to the same basic principles, but are usually lighter in colour and less earthy because they tend to be made from split lentils.
Renkon (lotus root) is an amazingly versatile and underappreciated root vegetable. It’ll add texture and unmistakable crunchiness to any dish. Its round, perforated, and rigid structure also offers a number of interesting architectural possibilities in your dishes (e.g. grill or tempura the renkon, stack them on one another and fill the holes with a thick emulsion).
This dish is a savoury take on a dessert that goes back to my childhood, in the years before globalization ensured that our supermarkets had every kind of seasonal fruit available throughout the year. Peaches and cream were a stock dessert then, easy to make because most often the peaches came out of a can. This recipe combines the sweetness of fresh, summer peaches with the tartness of balsamic vinegar and the creaminess of ricotta to create a dish that flirts with the borderlines of savoury and sweet.