ISSUE 5
JULY 2017
#FINEDININGINDIAN FACE OF FINEST NEW INDIAN CUISINE
Featured Chef
Manish Mehrotra
Street food
Thiruvanathapuram
Food tasting
Jamavar London
LEARN YOGA
WOMAN PRIDE ARCHANA'S KITCHEN
july 2017 Issue 5
highlights of this issue
04
08
10
13
15
18
21
24
Tandoor-i
chef manish mehrotra
Fennel
Archana doshi
Jamavar London
Finedining Explorer
thiruvananthapuram seasonal recipes
#FINEDININGINDIAN
EDITOR
PAGE 3
Editor's Letter We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are increasing day by day.
Our sincere gratitude to Tandoor-i For being our Prime Sponsor For July.
our Mentor CHEF SURESH PILLAI
we are extremely thankful for Chef Manish Mehrotra's, Archana Doshi and so many Industry leaders supported this Issue.
I would personally like to thank My wife supriya premaraj, my cousin Priya and all the esteemed personalities contributed to the magazine.
We urge all Indian chefs around the globe to contribute your recipes and articles for our future issues. We are also looking for promoters, through product placement advertisement.
Please write to chef@finediningindian.com
With Gratitude, Editor in Chief Bobby
#finediningindian
Our Vision: " To be the world's best fine dining Indian cuisine website and magazine" We strive to achieve this by providing a platform for all Indian food lovers around the globe.
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PAGE 4
Tandoor - i Finediningindian magazine is proud to present fully integrated tandoor oven from British inventor nick jones.
Follow tandoor-i @
When
we
product
out
heard
on
more.
the
there
was
market
This
unique
we
a
new
were
Indian
culinary
fascinated
invention
enables
to
find
What is the story behind the product and motivation? o My Anglo/Irish roots didn’t really expose me
to
Indian cooking, the best I had growing up was
the
Sharwood’s curried mince with plain rice. However, at owner
their
to
have
home
an
integrated
kitchen
without
Tandoor
oven
compromising
in
the age of 19 I found myself at Birmingham University, I fell in love with curries and the rest is history. During
on
my uni days, I experimented with lots of foods, Italian, design.
We
had
an
in-depth
chat
with
Nick
Jones
Chinese and of course Indian but there was always managing
Tandoor-i
director
and
to
hear
find
about
out
the
Chef
story
Atul
behind
Kochar’s
part
something missing flavour wise. The naan bread and chicken Tikka was never quite as good, something was missing from my home kitchen, it was then I decided I
as
brand
ambassador
Tandoor-i
a
British
and
how
business
he
plans
to
make
success.
wanted my own Tandoor oven to replicate these traditional flavours. Fast forward into my 40’s I was in a position to build a dream kitchen and went looking
What is integrated Tandoor? o T a n d o o r - i i s t h e w o r l d ’ s f i r s t
for the integrated Tandoor – it didn’t exist, so I fully integrated
gas fired tandoor for the home kitchen. It will install fully hidden, much like a dishwasher, until you need it. Simply remove the lid, fire it up and away you go, authentic Indian flavours can be replicated in your home kitchen.
became determined to make one. I designed an oven and had it built to my specifications by a high end British manufacturer. Once installed it started to gather some interest amongst friends and family, one of whom suggested there was a gap in the market and business to be built, so here we are.
Could you please explain the product and the options available? o
Model 1 is 800mm wide x 815mm deep and is fully CE
approved for the UK & Ireland home kitchen markets.
o Model Nick’s research has seen the
2 will be 600mm wide x 600mm deep and will be
available Autumn 2017, again gas fired.
o
Each unit will come with a set of Accessories, Skewers,
development of an oven that
Naan hook etc…
allows creative homeowners
How you claim to be different than established Tandoor makers?
to produce succulently
o
caramelised authentic Indian
My simple USP is that we are fully integrated and we are
the first company in the world to have a Tandoor fully assessed for CE rating in a domestic environment and pass.
food in their own kitchens.
Tandoor-i.com
Who is your Target Clientele? o W e
are starting with the higher end of the kitchen market,
people who like some ‘food theatre’ in their homes and to entertain their friends and family. The skewers and Naan making are particularly entertaining and always draw a crowd Market research has also shown that there are those of Indian/Asian/Middle Eastern decent who perhaps had tandoors in their gardens growing up and now wish to replicate the authentic cuisine in their own kitchens.
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PAGE 5
N I C K J O N E S FOUNDER OF INTEGRATED TANDOOR OVEN LTD.
"ALL OUR PRODUCTS ARE ASSESSED AND TESTED TO THE RELEVANT CE STANDARDS BY BSI". NICK How much it will cost to buy? o Model 1 will retail from showrooms
£3,300
at
+VAT
o o
Model An
2
will
extra
be
a
similar
accessory
purchased
if
you
pack
needed
price can
also
more
be
skewers
etc.
How you plan to market?chef Atul's role? o First route to market is through higher end kitchen out
to
the
as
John
fit
into
o
showrooms. higher
Lewis.
when
we
end
The
existing
Model of
plan
were Atul
passionate
and
strives
flavours, were
in
to
create
when
ambassador.
with
making
cooking
Atul
and
know
#FINEDININGINDIAN
be
High
for
extended
Street,
model
for
like
2
such
to
retro
brand the
he
on
the
to
really
use
of
to
and
be
we
our
excited
his
revolution
going
cuisine
Indian
agreed
are
natural
Indian
authentic him
We
it's
a
about
make
Tandoor-i
we
is
seemed
contacted
delighted
brand work
I
the
looking
choice
is
will
kitchens.
ambassador he
2
to
expertise in
home
be.
FEATURED PRODUCT
PAGE 6
Do you plan to export Tandoor to India? o Yes, we also have plans to export model
2
throughout
other
countries.
How you plan to train Domestic users as it’s a High temperature equipment and skill based cooking? o
The
CE
certification
instruction health home
o
&
cook
Our
o
We
also
proof you
a
to
will
videos
guide
glove
adhere
have
novice
with
the
a
it
to
oven
to
side
of also
user.
gauntlet
each
Naan
the
series in
full
to.
tandoor
a
a
some
that
embedded
provide
apply
covering
aspects
needs
website
tuition help
manual
safety
includes
heat
for of
when
the
clay
CHEF ATUL KOCHHAR TRYING OUT SOME OF HIS SIGNATURE DISHES AT NICK'S HOME KITCHEN
o
Finally,
Oven in
cannot
the
have
one
UK
safety go
over
domestic
rated
the
feature 350
to
the
degrees
kitchen,
oven
is
340
so
C
we
degrees
C.
Do you provide Installation and any after service provided? o
As
with
all
gas
home.
Tandoor
a
Gas
Safety
o
Each
year
oven
parts
products
must
be
and
with
labour
the
installed
Registered
comes
for
by
Engineer
a
full
one
guarantee.
If you're planning a new kitchen and want a Tandoor, visit website www.Tandoor-i.com for suppliers around you.
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PAGE 7
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F
SPICE OF THE MONTH
PAGE 8
ennel ARTICLE
BY
SUPRIYA
PREMA
RAJ
Fennel is a common and much-loved spice
The seeds, which closely resemble that of anise
in India. Fennel is a flowering plant
seeds in appearance, feature oblong or curved
species in the carrot family. It is a hardy,
shape, about 3-4 mm long, light brown with fine
perennial herb with yellow flowers and
vertical stripes over their surface. Fresh fennel
feathery leaves. It is indigenous to the
seeds are a vibrant green. The seeds have a
shores of the Mediterranean but has
warm, sweet and intense flavour which turns
become widely naturalised in many parts
slightly mellow and bitter on roasting.
of the world, especially on dry soils near the sea-coast and on riverbanks.
Fennel bulb used as a vegetable is closely related to seeding fennel. It has grown for its
Fennel is native to the Mediterranean but
anise-flavored sweet taste fronds in many parts
also grows in Argentina, Bulgaria,
of Mediterranean region. Fennel is available
Denmark, Egypt, France, Germany, Great
fresh on the stalk and as dried or ground seeds.
Britain, India, Italy, Japan, Rumania and
Look for fennel which is evenly greenish-yellow
the United States. India is the largest
and not brown.
exporter of fennel seeds, widely known as saunf. A common practice in most Indian
Fennel stores best if dry-roasted, it also grinds
households is to have few fennel seeds or
easily. Store the spice in a dry jar away from
saunf at the end of every meal.
light. Fennel is also used for some medicinal purpose. The use of fennel as a digestive aid is
The word "fennel" developed from the
well known.
Middle English fennel or fenyl. This came from the Old English fenol or finol, which
Fennel tea is considered very helpful for
in turn came from the Latin feniculum or
indigestion, bloating and constipation because
foeniculum, the diminutive of fenum or
of the oils found in these seeds. Drinking fennel
faenum, meaning "hay".
tea regularly helps flush out excess fluids as it works as a diuretic. Fennel seeds reduce
The Latin word for the plant was ferula,
asthma symptoms.
which is now used as the genus name of a related plant. Fennel is a perennial herb.
Fennel seeds and their phytonutrients help clear
It is erect, glaucous green, and grows to
sinuses. It also helps purify the blood. Fennel
heights of up to 2.5 m, with hollow stems.
seeds contain vitamin A which helps to improve
The plant has wispy leaves and clusters of
eyesight.
tiny yellow flowers on fine stalks.
#FINEDININGINDIAN
SPICE OF THE MONTH
PAGE Â 9
The bulb, foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world. Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. Young tender leaves are also used for garnishes, as a salad, to add flavour to salads, to flavour sauces to be served with puddings, and also in soups and fish sauce. Many eggs, fish, and other dishes employ fresh or dried fennel leaves.
Florence fennel is a key ingredient in some The seeds also have very powerful free radical
Italian and German salads, often tossed with
scavenging properties that help beat oxidative
chicory and avocado, or it can be braised and
stress and protects the body from various cancers
served as a warm side dish. It may be
of the skin, stomach and breasts. Fennel seeds
blanched or marinated, or cooked in risotto.
have a very potent chemo modulatory effect too.
Fennel seems to add richness to meat gravies, sweetness to desserts and a special zest to
Fennel seeds have emmenagogue properties that
vegetables.it is used powdered or whole with
promote and regulate menstrual flow. The herb
lamb, potatoes and in crisp golden sweets
also has phytoestrogens that help with issues like
that are drenched in fennel-flavoured sugar
premenstrual syndrome, menopausal disorders,
syrup. Fennel is also used in pickles and
and breast enlargement.
chutneys in North India and a fennel infusion is a delicious base for refreshing drinks.
#FINEDININGINDIAN
FOOD TASTING
MAYFAIR | LONDON Tasting By Bobby
As stated In Jamavar's website “Jamavar London will showcase a wide array of flavours from across India. On the menu are dishes from the Royal Kitchens of the North along with succulent options from the shores of the South. The kitchen team is led by Executive Chef Rohit Ghai who is of revered culinary pedigree having lead several Indian Michelin starred kitchens, including most recently Gymkhana, Trishna and prior to that, Benares. The menu tasting plates are inspired by his travels to India, and the signature Jamavar dishes, are based on his deep dive into the culinary wealth of The Leela, with its Corporate Chefs de Cuisine. Jamavar London is the culinary jewel of The Leela Palaces, Hotels and Resorts. It is the sixth restaurant within its family and the first outside the majestic sub-continent.”
£65 plus service charge and beverages on top , Vegetable biriyani 18£ We had Tasting menu of 7 course – will cost you
1. Tellicherry Pepper & Garlic Soft Shell crab damson chutney & garlic chips Crab is nicely fried. Tellichery pepper sprinkled on top, garlic chutney is over powering the delicate crab flavours. Crispy garlic was enough to give the garlic punch. Damson chutney is completely confusing Damsons are the plum which are black in skinned and dark flesh. Quite sure how ever you make you don’t get this red color. It even tasted like chilli tomato ketchup.
2.Lobster Idli Sambhar idlis, black pepper lobster & aubergine sambhar Cute presentation. Loved the mini skewer idli. Sambhar was with good flavours. Lobster is over cooked and tough than you expect it should be in a high standard Restaurant. Predominant use of pepper in both courses could have avoided.
3.Malai Stone Bass Tikka mace, green cardamom & avocado chutney This is only star dish of the entire 7 course. Stone bass is a good choice it’s a firm flesh fish. When cooked just to point it’s so delicate. Here the chefs did so perfect, Malai marinade with mace, cardamom and green chilli just complements the fish. Avocado chutney is unique idea and nice gives a feel of nicely done stone grinded pesto.
PAGE 10
#FINEDININGINDIAN
PAGE 11
FOOD TASTING
4.Tulsi Chicken Tikka sweet basil, pickled radish & raita This
has
and
best
It
is
juicy
is
used
forget and the
been dish. and
it in
Mint
may
as
goes
use
sublime.
thigh
raita
is
to
is
moving
unless
Radish
mint
be
fast
the
dry
chutney
of
as
flavour
tender
tandoor.
balance or
Basil
rarely
miss.
check
promoted
cut
you is
lightly
a
hit
bitter
coriander
need
Ginger.
5.Adraki Lamb Chops Ginger to
marinated
slightly
its
more
tender.
been
The
beaten
Taste
is
flavour
than loin
to
nice
lamb
doesn’t
medium
part
make
even
chop.
and
though
cooked
well,
seems
flat
come
It
yet
like
it’s
tender.
Ginger
through.
6. Prawn Mappas raw mango, mustard seeds & shallots . Served
with
basmati
This
dhungar
rice
course
&
mixed
would this
a
tasting
course
restaurant
of
take
in
away
menu.
Prawn
flavour doesn’t name an
and
suggest.
unusual
for
standard
Mappas on
any
one
have
menu
between
bit
have
doesn’t
this
aloo
your lacks
bland
smoky
Potatoes
spongy
from
prepared
from
supermarket.
full.
a
place
.It’s
like
a
tasting Kerala Dal
flavour were
new
in
a
side.
texture
packer
udaigiri,
breads
make's
Personally 7
dal,
as
good
that mid
but
yougets potato
FOOD TASTING
#FINEDININGINDIAN
PAGE 12
Petit – Fours or pre-dessert amenities it’s said almond Florentines. few Mini Madeleine’s and Nougatines a nice touch to pamper guest. But can’t understand the urge of all High profile Indian restaurants to promote French dessert. May be its easy to make as it’s hard to find a best Halwaidessert chef If these restaurant’s don’t promote our great Indian sweets and desserts it will remain only in take away dessert shop.
7.Chilli Chikki Lava Chocolate Fondant cinnamon kulfi, caramelized pecans Fondant is nicely cooked; chocolate doesn’t flow but its soft way better than one we tried in Gunpowder restaurant. Kulfi I believe is a pacojet finish lacks the cinnamon flavour. Pistachio crisp tasted more like a dried melba toast. Fresh pistachio crumbed would have been better or air dried pistachio sponge.
Dum Tarkari Biriyani seasonal vegetables, basmati rice, crispy onions & fresh mint Biriyani Tarkari is a normal affair. Do I need pay 18
£
for this it’s a rip off flavours are
nice but that’s what you expect. Can understand the pricing mix you need to balance in a menu. But they must be making a profit margin more than 95% in this dish Puff pastry on top is a messy affair.
Stuffed Kulcha - cheese Jamavar London is treated same as a Luxury hotel
Kulcha is cooked nicely its soft and you can feel the cheese inside. Kids will love it
Restaurant with impeccable interiors. we kept the tasting as real as you get all dishes presented as you see in pictures .The one dish stood out is
stone bass malai
tikka and we place our taste stamp on it.
INDIA
#FINEDININGINDIAN
Fine
Dining
in
India
PAGE 13
from
an
Explorer
Words and pictures by Fine Dining Explorer
About the Author Fine Dining Explorer is the first (in 2012) person to complete the World's 50 Best Restaurants and his experiences have been featured in The Guardian, the London Times, Forbes India, The New Yorker and Waraku. In 2017, a selection of his top reviews from his website were translated into Mandarin by a Beijing-based publisher, and produced as Fine Dining Explorer. which is among the first books in China to describe personal experiences of fine dining around the globe.
Over the past decade or so, I’ve eaten in a lot of places, and I mean a lot. In fact, I’ve experienced the offerings of literally hundreds of the leading restaurants across six continents. Given that I’ve personally tasted the cuisine of so many of the world’s regions, you probably won’t be surprised to learn that one of the questions I’m most often asked is ‘What’s your favourite type of food?” And it’s a question I always find hard to answer because I don’t categorise favourite food by cuisine type but by the quality of the cooking– they can all be wonderful or awful, depending on the quality of the cooking. It may sound simplistic, but a carefully executed dish using good quality ingredients is always a winner for me!
But the ITC Maurya is home to more than just one superb eatery. The hotel also hosts
Dum Pukht, which
specialises in traditional dum cooking. This is a technique in which food is tightly sealed in a pot and cooked over a low heat. If you’re the type who likes a bit of background to your food, you’ll love Dum Pukht, as their menu makes fascinating reading with its
While I won’t claim to have a single favourite cuisine, one thing’s for sure: one of my favourite places to visit is India. I’ve been lucky enough to stay in the country on several occasions – sometimes for as long as a month – and I’m always overwhelmed by the sheer diversity of Indian food. I’m not talking just about the diversity of cuisines, from North to South, but also the diversity of formality and style, which ranges from street side to 5-star
detailed historical background of Dum cooking. A word of warning though – Dum Pukht offers no tasting menu, so you would be wise to go as a group of hungry foodies if you want to sample a wide variety of dishes.
hotel, and from traditional cooking to modern techniques. And, as if this weren’t enough, there’s also the wonderful hospitality and the warm friendliness that you’ll find wherever your travels take you in the country.
If you’re in South India, do make a visit to
Dakshin in ITC Windsor Bengaluru
(aka Bangalore). Specialising in classic So, what are my fondest memories of dining in India? I’ve had far too many mouth-watering experiences to list them all, but there are some which have lodged themselves in my mind for being particularly enjoyable. Take, for example,
Bukhara, situated in the ITC Maurya hotel in New Delhi– the
residence of choice for visiting world leaders, and other dignitaries. Dedicated to traditional Northwest cooking (hence its name), Bukhara employs a cooking method based on charcoal-grill and tandoori, so it’s all dry heat, not a curry place. And its signature dish, Dal Bukhara, is about as good as it gets, when it comes to traditional dal. In fact, it’s so famously good that many locals make it a mission to experience Dal Bukhara at least once in their lifetime. Having eaten there several times, I can see why!
dishes from the four southern states of India (the clue’s in the name, as ‘Dakshin’ means ‘South’), this excellent establishment has been delighting customers for some 30 years now, and is considered by many locals to be a culinary gem. Dakshin can also be found in Delhi and Mumbai. While you’re in Bengaluru, try not to miss
Jamavar, a culinary jewel of The Leela Palace offering refined cuisines from both the southern and northern regions of India.
#FINEDININGINDIAN
FEAUTURED RESTAURANT
PAGE 14
But if you really want to treat yourself, indulge in an overnight stay at the Taj Lake Palace. Set amid the sumptuous surroundings of awhite marble palace “floating” on Lake Pichola, the restaurant,
Neel Kamal
(meaning “blue lotus”), oozes elegance and sophistication from every pore and offers a menu to match. Using local ingredients and woodfired stoves, Neel Kamal is the perfect place to experience royal Rajasthani cuisine – and you’re unlikely to find a more romantic and scenic setting in which to fully enjoy your meal. It’s worth noting that Neel Kamal is exclusive to hotel guests and only available for dinner.
Which isn’t the case at the
Grand Trunk in Amritsar - a place that
Finally, on this whistle-stop tour of outstanding Indian
for many families and friends for special occasions. What makes this
Indian Accent, located at The Manor, a modern luxury boutique
place particularly noteworthy is its international menu which contains
hotel in New Friends Colony, South Delhi. Founded in
popular Punjabi food but made to 5-star hotel standard.The kitchen
2009, it’s already known to many global foodies as it was
team is very flexible and friendly with a determination to bring flavours
listed in the Asia’s 50 Best Restaurants. Indian Accent
from local street food to a dining table. All you have to do is tell the
offers a unique menu that’s the brainchild of the ground-
manager that you want an experience of a local Panjabi meal, and
breaking and visionary Chef Manish Mehrotra, whose
he’ll do the rest. It’s perfect for late night eating, especially after an
creativity in fusing modern and traditional have to be seen
evening visit to Golden Temple, but it’s worth remembering that there’s
– or, more accurately, tasted - to be believed. Backed up
usually a full house until 1 a.m., so do book at least a day in advance.
by impeccable service and expert explanations of each
dish, it has to be one of the finest dining experiences I’ve
offers an all-day dining experience and has become a gathering spot
restaurants, we return to Delhi – specifically, to
ever had. If you have a bucket list, I recommend that you put this place on it! There are, of course, many more wonderful places to eat, nestling in every corner of this huge and incredibly beautiful country so rich in its history. All I can do is urge you to explore this amazing gastronomical landscape for yourself – you won’t regret it, I promise you!
#FINEDININGINDIAN
FEAUTURED CHEF
PAGE 15
My entry to Hotel school was a clear-cut career decision. My first hotel or professional Kitchen experience was at Taj President was I use to go as waiting staff. My career started as a hotel operation trainee in Thai Pavillion. I have been trained for 7 years as a speciality Pan-Asian chef then turned my vision to Indian cuisine and it helped me to think from a different angle. An idea of innovation in Indian cuisine struck while working in London. We had a restaurant called TAMARAI (Lotus) a South Indian restaurant. At that time I eat out a lot infamous London restaurants and of course in Indian restaurants. And this gives me a rude shock despite a great cuisine and a rich heritage of the cuisine. We were far behind among other cuisines in the world. About convincing My boss to believe in a Modern Indian restaurant .what I remember.When I have given the opportunity to open a new restaurant we all agreed upon with Indian accent concept. There was a consensus in implementing the concept, and of course, the boss was on our side.
AN INSIGHT IN TO THE WORLD OF CHEF MANISH MEHROTRA. LEADING FROM THE FRONT "THE GREAT INDIAN FOOD REVOLUTION" I DON’T BELIEVE IN SIGNATURE DISHES ALL DISHES IN MY MENU ARE MY FAVORITES OTHERWISE IT SHOULD NOT BE THERE
In the beginning, it was hard to convince people as we were not serving the usual Indian dishes, an Indian restaurant without any usual Indian dishes.There were times people read the menu from outside and walk away. But eventually what we believed in slowly turned out to be a success. And rest is history. There is tremendous pressure to play at this level, but at the same time, it makes me feel so proud that we are leading an Indian cuisine the world look up to. Definitely not, it didn’t hinder my creativity, it encourages me. I have a huge collection of books. I still believe in reading great books. And I rarely look the internet for inspiration.
A COMMENT FROM A FAMOUS FOOD CRITIC AT OUR EARLY YEARS – “ IT'S NOT INDIAN ACCENT, ITS INDIAN ACCIDENT “ BUT WE PROVED THEM ALL WRONG.
FEAUTURED CHEF
#FINEDININGINDIAN
M
PAGE 16
ASH ROASTED INDIAN SWEET POTATO, HERB YOGURT, CRISPY OKRA
My inspirations are from the books, I opened up to all modern techniques through reading. I am not a big fan of molecular cuisine. In my kitchen, I do a lot of slow cooking, and for me boiling of any dishes or gravies is a complete disrespect to the ingredient. Yes, I prefer to stay calm, but there are instances when I have to repeat myself how a dish should be produced, lack of consistency make me upset and it shows. What I will be doing in kitchen depends on what the situation demands. When there is a new menu coming up I will be cooking or sometimes I will be at the pass. My team and my head chefs are trained long enough with me and they understand what I need. End of the day it’s my menu and my vision. So when there are any changes from the set standards I will be upset and it shows. And for all the good job done I am the first one to appreciate. Training is the most crucial element. We give all our international chefs an opportunity to work for Indian accent in New Delhi for 3 months. They will be continuously observed and motivated by our head chefs and senior chefs. For me the recipes are there only for a guideline, tasting and understanding the process is more important. And my head chefs will ensure the consistency, quality and taste are met. It’s very difficult to keep the team together for a long time. People move on for better opportunities and when they stay with us we reward them with better exposures. Both of my head chefs at New Delhi and New York been with me from the beginning.
On the development of the team and taking on new team member ‘Atitude’ Is main focal point. They need to listen and execute my instruction as it's my menu. All my head chefs are promoted within the team. To Make the chef’s stay with you pretty tough now. competition is severe and yu need to treat, reward your chefs really well. In a way, it's good for the Industry and talented chefs to get what they deserve. There are no daily Rituals I do, I like to take the day as it comes. When I plan a dish I think about does it fit in the menu, does it has a story. Then work on improvising presentation and textures while keeping the originality intact. As future project, many are in pipeline can't disclose, yes we are working on an Indian accent in London. My legacy I want to leave behind to make Indian cuisine more acceptable to the International elite diners. It's not all about curries and North Indian. There are so many Amazing regional cuisines need lime light. As far as my mentor there are many I could thank for. But one man stands tall above all of them. Chef Ananda Solomon of Taj president when I joined Taj Hotels as a Trainee chef. For any young chefs out there or anyone who wants to be a chef. your Attitude is the key to your success. Stay humble, stay Hungry for Knowledge, Make your basics strong before Innovating. Yes, I believe Indian culinary education system needs an overhaul. I still see the same curriculum being taught in Hotel schools which I used t study. Indian cuisine must be given its priority than the French basics we study.
#FINEDININGINDIAN
WOMEN IN INDIAN CUISINE
PAGE 17
ARCHANA DOSHI
CEO & Founder of Archana's Kitchen . Highly accomplished Indian food presenter In India, we have some great bloggers, Food presenters and recipe developers who popularize Indian recipes all over the world and the evolution of Indian cuisine is not possible without their participation. We, at Finediningindian, will be showcasing these bloggers, particularly women Indian food bloggers and food presenters who are taking Indian cuisine to the next level. These stories can be inspiring to anyone who wants to pursue their passion and turn it into a gainful occupation. O U R
I N D I A N
F E A T U R E D
W O M E N
P R I D E
more than 1.2 M followers
As she introduces herself "I am the Founder of Archana's Kitchen and an accomplished entrepreneur for the last 9.5 years.I am a very passionate person with a perseverant personality who has self-driven motivation to make an impact in the society at large. I conceived, created and launched Archana's Kitchen in 2007 and built it into one of the largest recipe and food discovery websites in India, enabling everyday users to become confident in their everyday cooking."
What was the motivation behind starting your website and having your name on it? My love for food and cooking started at a very young age. At the age of eight, I put an on an apron and began cooking with my mother and have never looked back.
#FINEDININGINDIAN
WOMEN IN INDIAN CUISINE
PAGE 18
Even though I was formally trained as in software engineering, my heart remained in food. Over the years, as I cooked for friends and family, the single most problem which they would share with me was they found cooking too difficult and
ingredients and things will slowly start falling
What are the innovations you are taking on in Indian cuisine and how you research, develop new recipes? W i t h e v e r y n e w r e c i p e t h a t w e c r e a t e
into place". I realised, it was easier for me to
on our platform, we are constantly looking at how
say that and harder for them to do. This is when I
we can provide a healthier cooking technique. In
switched careers and built Archana’s Kitchen.
addition, we focus a lot on the use of a lot of
Today, Archana's Kitchen is India's leading recipe
seasonal and local ingredients. More than
and food discovery website that gives the world
innovations, we have a huge task in hand to simply
a credible and confident ‘DIY' (Do It Yourself )
provide a variety in every home, every single day.
intimidating. I would listen and tell them, "It's not difficult, just start experimenting with
solution for everyday cooking. It has millions of
with rich content like menu plans, special diets,
What is the future of Indian cuisine according to you?
dinner ideas, lunch box ideas and more. We are
I am working on ensuring we retain our rich culture
a team of 6, with an in-house food expert and
and heritage when it comes to food. By going back
also 250 + writers on our platform. About the
to basics, eating minimally processed foods, with
name on the website never gave it any deep
healthier cooking techniques is my vision. And I truly
thought. I have the vision to touch every home
hope Archana's Kitchen can be the key driver for
and every heart through food.
that.
What was your initial Investment and work behind starting the website?
How do you schedule activities for your website?
The investment was simply time, passion and a
ahead of the schedule, at the same time ensuring
website. With two small children as young as 14
we are creating recipes and meal plans according
months and 2.5 years, I started the website with
to seasons. At each cycle focusing on ensuring we
a vision to make a change and empower people
offer nothing but the best for your users.
readers using the recipes and videos enhanced
We do maintain a calendar and are usually a month
with great recipes and cooking skills.
Who or what was your support system in the beginning?
What kept you going when you were not getting the due recognition after all the hard work you were given?
My husband was my complete support from the
Honestly, I have not been working to get recognition
beginning, and my willpower to make it happen.
and never for a day felt the need for it. With our
There was no other external support from
users constantly writing to us and letting us know
parents or nannies and the likes.
the difference we are making to their lives - it is the only thing which drives us to work harder to create
How did you overcome setbacks and if you want to share any setbacks you faced?
and offer more.
I wish I had more tech support, so the website
What effort goes into making a successful food website like yours?
can keep getting a better user experience. Apart
Passion, Persistence and the willingness to
from that, my journey to inspire people has been
understand, adapt and create value to the users
my only vision.
and their needs.
I never quite had any setbacks. Probably till date
YOGA
#FINEDININGINDIAN
YOGA ARTICLE BY YOGA GURU ABHILASH SOMAN
PAGE 19
How to do Right hand in Vishnu Mudra, close your right nostril with the right thumb and inhale (count 1 to 4 mentally) close both nostrils ( count 1 to 16 mentally)open the right nostril and exhale (count 1 to 8 mentally).Then inhale through right nostril (count 1 to 4 mentally) close both nostrils ( count 1 to 16 mentally)open the left nostril and exhale (count 1 to 8 mentally. This is one round. You can increase the rounds
Anulom vilom Pranayam or Alternative Nostril Breathing Pranayam is a Sanskrit word which means breath to be controlled. ‘Pran’means breath and ‘Ayama’ means control. This pranayama is also called Nadi shodhan pranayama. The place where you are doing breathing exercise should be free from dust and should have fresh air.
Anulom vilom Pranayam
according to your capacity.
Benefits 1. The three doshas of Vata, Kapha and Pitta are also regularised with regular practice of anulom vilom pranayama. 2. Through this pranayama, both right and left brain get activated. 3. Blood pressure and diabetes can be cured completely with the regular and dedicated practice of this Pranayam. 4. Diseases of the muscular system are cured and are
can be done in
two ways, for beginners it will be difficult to hold the breath. So initially no need to hold the breath.
beneficial in arthritis, flatulence and varicose veins, acidity and sinusitis. 5. Thinking becomes positive and you learn to overcome tension,anger,worry and forgetfulness, anxiety, uneasiness, high blood pressure, migraine and lack of sleep.
First, you have to sit in any sitting position which would be comfortable for you.Bring your right hand in Vishnu Mudra i.e. fold the index finger and point the finger and close your right nostril with your right thumb and close your eyes and focus the space between your eyebrows that is your Ajna chakra or third eye. Inhale through the left nostril normally and close the left nostril. Then open the right nostril and exhale through the right nostril. Then you can inhale through the right nostril and close the right nostril and exhale through left. The ratio can be 3:6 0r 4:8 (inhale: exhale) according to the capacity.ie 3 inhalations and 6 exhalations. This is the basic one. In Sanskrit inhalation is called ‘Pooraka', exhalation is called ‘Rechaka’and Kumbhaka is called retention of breath.
Once you practice the basic one for few weeks you will be able to hold your breath and you can go for the retention also. The ratio can be (4:16:8 or 3:12:6)4 inhalation,16 retentions and 8 exhalations.
6. Concentration, patience, resoluteness, decision-making ability and creativity also increase as advantages of anulom vilom pranayama. 7. Increases oxygen supply throughout the body, making one feel calm and peaceful. 8. Relieves stress, fever, eye concerns and ear issues. 9. Improves blood circulation. 10. Treats a migraine, blockages in the arteries of the heart and chronic sinus problems. 11. Transforms negative thoughts to positive. 12. Controls obesity. 13. Streamlines metabolism. 14. Treats conditions of constipation, gastric, acidity, allergic problems, asthma, gastric problems and snoring.
YOGA
#FINEDININGINDIAN
PAGE 20
SETHUBANDHANASAANA OR BRIDGE POSE
How to do it Benefits 1. Lie on the mat, bend your knees, legs shoulder width apart.
1. The bridge reverses the stretch off the shoulder stand.
2. Catch the ankles of both legs with your
2. Stretches the chest, neck, spine, and hips.
hands.
3. Strengthens abdominal and lumbar muscles.
3. Relax the body and mind.
4. Improves circulation of blood.
4. Inhale and with the support of the arms
5. Helps alleviate stress and mild depression.
slowly raise your hips as much as possible and
6. Calms the brain and central nervous system.
shoulders and head on the floor.
7. Stimulates the lungs, thyroid glands, and abdominal
5. Getting a good arch to the upper back as
organs.
well.
8. Improves digestion.
6. Close the eyes and relax the whole body in
9. Helps relieve symptoms of menopause.
the final pose for as long as comfortable.
10. Reduces a backache and headache. 11. Reduces
7. Hold the position for 30 seconds, release the
fatigue, anxiety, and insomnia.
hands, lower the back and return to the
12. Rejuvenates tired legs.
relaxation position. Beginners should hold the
13. Relieves symptoms of asthma and high blood
final position for a few seconds only and
pressure.
gradually increasing the time over a period of
14. Therapeutic for hypertension, osteoporosis, and
weeks.
sinusitis.
Precaution
Interested yogis and yoginis can join me for the 7 days yoga and wellness retreat in Kerala from 18th Nov to
1. One shouldn't perform this pose if suffering from neck pain. 2. In back injury, it should be avoided.
26th Nov 2017. For more details, you can write to me in abhilashsoman16@gmail.com and Whatsapp no 919895102539.
3. Skip the yoga poses if one having knee pain. 4. Avoid it during shoulder injury. 5. Avoid turning your head right or left while you are in the pose.
My website is www.avadhutayoga.co. Follow me on my face book page -Yoga with Abhilash. https://www.facebook.com/Yoga-with-Abhilash953306254684951.
#FINEDININGINDIAN
STREET FOOD
THIRUVANTHAPURAM
Your diet is a bank account. Good food choices are good investments Photos provided by : Syam G, Follow him @
@syamieg80
PAGE 21
STREET FOOD
#FINEDININGINDIAN
PAGE 22
On the streets of Thiruvanathapuram Thiruvananthapuram known as Trivandrum is the capital city and the largest city of the Indian state of Kerala.
WORDS BY SUPRIYA PREMA RAJ
Trivandrum is located on the west coast of
This is primarily due to Ayurveda's
The city also gets rain from the
India near the extreme south of the
popularity in foreign countries.
receding north-east monsoons which
mainland. Referred to by Mahatma Gandhi
Medical tourism is further promoted
hit the city by October. The dry
as the Evergreen city of India. The city is
by modern medicine hospitals in the
season sets in by December.
characterised by its undulating terrain of
city. Recuperation facilities are
December, January and February are
low coastal hills. It is classified as a tier-2
available at five-star beach resorts
the coldest months while March, April
city by the government of India. The
and hill stations nearby.
and May are the hottest. The general
world's richest temple Padmanabhaswamy Temple is located here.
cuisine of the people is Keralite Thiruvananthapuram is a major tourist
cuisine, which is generally
hub in South India. Kovalam and
characterised by an abundance of
The city gets its name from the Malayalam
Varkala are popular beach towns
coconut and spices. Other South
word Thiru-Anantha-Puram meaning "The
located near the city. The
Indian cuisines, as well as Chinese
City of Lord Ananta", referring to the deity
Padmanabhaswamy Temple circled by
and North Indian cuisines, are
of the Sri Padmanabhaswamy Temple
the East Fort is believed to be among
popular.
located in the city. Thiruvananthapuram is
the richest and grandest temples in
also known in the literature and popular
the world. Other places of interest
Street foods are one of the favourite
reference as Ananthapuri derived from the
include Shanghumukham, Azhimala
destinations for any foodie. They are
Sanskrit word Syanandurapuram, meaning
Beach, Agasthyamala rain forests,
the only food you look for when you
"The City of Bliss" in Carnatic kirtanas
Neyyar Wildlife Sanctuary,
are hungry and when your wallets are
composed by Swathi Thirunal, erstwhile
Kallar[disambiguation needed],
nearly empty. Trivandrum is a place
Maharaja of Travancore. The city was
Braemore, Ponmudi hills, Poovar and
where people enjoy the street foods
officially referred to as Trivandrum until
Anchuthengu backwaters, Varkala
at large. Thattu dosa, Rasa vada, Hot
1991 when the government decided to
Cliffs and Kappil, Edava lakes. The
Chutney, Pappadam and Omelette
reinstate the city's original name
city is also known for its unique style
are some of the main street food in
Thiruvananthapuram. Being India's largest
of architecture involving Kerala
Trivandrum.
city in the deep south, it is strategically
Architecture with British and
Thattu dosa is a great option that the
prominent and hosts the Southern Air
Dravidian influences in Napier
food peckers can dig in here. Found
Command headquarters of the Indian Air
museum, Zoo which is one of the
in a thattu kada by the road side
Force, the Thumba Equatorial Rocket
oldest in Asia, Kuthiramalika and
these are the major destination for
Launching Station and the upcoming
Kilimanoor Palaces. Although there
any hungry chap. The dosas you get in
Vizhinjam International Deepwater
are a number of museums, Kerala
thattu kada, the thattu dosas are
Motherport.
Science and Technology Museum
different from the usual south Indian
includes the Priyadarshini
dosa. thattu dosas are thick in
Being the largest city in India's southern
Planetarium with the biggest
texture which is smaller and fluffier
tip region, it is important for both military
projection screen in south India.
than a regular dosa. Accompanied
logistics and civil aviation in the southern
with a coconut chutney and a
part of the country. Thiruvananthapuram is
The city has a climate that borders
sambar, they are perfectly balanced.
the headquarters of the Southern Air
between a tropical savanna climate
you have an option at the thattu
Command (SAC) of the Indian Air Force.
and a tropical monsoon climate. As a
kadas by ordering an omelette
result, it does not experience distinct
sprinkled with onions and green
Thiruvananthapuram (Trivandrum) district
seasons. The maximum temperature
chillies to get the perfect nutrition.
in the Indian state of Kerala promotes the
34 °C and the minimum temperature
Trivandrum chicken fry (kozhi
area's hill stations, back waters, beaches,
is 21 °C. The humidity is
porichathu) is another dish famous in
lagoons, and wildlife sanctuaries. The
high.Thiruvananthapuram is the first
Trivandrum. It is delicious Indian dish
area is a popular tourist destination and
city along the path of the south-west
served as a side dish for rice,
receives chartered flights for medical
monsoons and gets its first showers
chappati and paratha. Trivandrum
tourism, as there are more than hundred
in early June.
chicken fry is a crispy, delicious and
recognised Ayurveda centres in and around the city.
a spicy dish.
#FINEDININGINDIAN
Taste of London
RECIPES
PAGE 23
One of the Most sough after Food festivals in London. We at #FinediningIndian is extremely grateful to cover the Event for our #finediningindian Magazine .Article write up on food festival will be published on our July Issue of #finediningindianfoodmagazine. Click On any Image to View More In our website.
RECIPES
#FINEDININGINDIAN
Paan Shots by Chef Reetu
PAGE 24
Chef Reetu Uday Kugaji
Author & consultant
Yield: 4 portion
India
Prep Time: 10 min
METHOD
Total Time: 40 min
Rinse the betel leaves in water and chop roughly. Make a smooth paste of the betel leaves with very little water. Blend all ingredients together including
INGREDIENTS
the betel leaves paste, till absolutely smooth and blended properly. Make sure that there are no
FOR PAAN SHOT
paan bits floating in the shots. Pour in the shot MAGHAI PAAN LEAVES / MAGHAI BETEL LEAVES, DARK
glasses. Chill it in the refrigerator for 35 minutes.
GREEN -12 NOS. GULKAND – 1
½
Serve chilled garnished with a glazed cherry or
TBSP.
MINT COATED FENNEL SEEDS- 01 TSP. DESICCATED little
gulkand.
COCONUT -01 TSP. CARDAMOM POWDER-
½
TSP.
VANILLA ICE CREAM -02
Chefs Tip:
BIG SCOOPS WATER- 04 TBSP./ AS REQUIRED. ICE 1. CUBES- 08 SMALL CUBES
FFOR GARNISH: GLAZED CHERRIES- 04 NOS. GULKAND – 02 TSP.
If you want a more greener colour, as per your
choice or as desired, you may take 04 more Maghai betel leaves and prepare a smooth paste and add to the shots. 2. Do not add too much of cardamom powder or it will mask the flavor of betel leaves.
Soft Shell Crab, Flame Roasted Coconut, Tomato Pickle Chutney Soft shell crab is a favourite ingredient of mine. I first trialled this dish at our London restaurant. It was such a hit that I knew I had to include it in the Indian Accent menu. : Chef Manish Merhotra
YIELD: 2 PORTION PREP TIME: 30 MIN TOTAL TIME: 45 MIN
Gunpowder Recipe
For tomato pickle chutney Soft shell crab 2 nos.
Tomato pickle 1 tsp
Tempura batter 1 tbsp
Mayonnaise 1
Cornflour 4 tbsp
Tomato ketchup 1 tsp
½
Makes: 3 tbsp (approx.) Oil 1 tsp
tbsp
Oil for frying
Garam masala powder
For coconut mixture
Chaat masala
¼
Mustard seeds
¼
Chana dal
tsp
½
½
tsp
tbsp
Split urad dal, washed 1
tsp
tbsp Rice
½
tsp
Coconut flakes 7-8 nos.
Tempura Batter Recipe
Garlic pod, peeled 1 no.
Gunpowder 2 tbsp
Makes: 500 ml (approx.)
Dry whole red chilli 1 no.
Coriander leaves, chopped 1 tsp
Tempura flour 350 gms
Curry leaves 3–4 nos.
Spring onions, chopped 1 tsp
Water 500ml
Sesame seeds 1 tbsp
Mustard seeds
¼
To serve
tsp
Split urad dal, washed Curry leaves 4-5 nos.
#FINEDININGINDIAN
¼
tsp
Fine sugar a pinch
Coriander leaves, chopped Spring onions, chopped
RECIPES
½
½
tsp
tsp
Vegetable broth powder 1 tsp Salt to taste
PAGE 25
#FINEDININGINDIAN
RECIPES
PAGE 26
METHOD
For Crab : Clean soft shell crab thoroughly. Pat dry and keep aside.
Prepare coconut mixture: In a deep thick bottom pot , heat oil sauté cumin seed and onions. Add sweet peas and all other ingredients for shorba except spinach. Pour in vegetable stock Dry roast coconut flakes till they are completely dry, crisp and slightly golden in colour from the edges. Transfer to a mixing bowl and add gunpowder, chopped coriander and spring onions. Mix gently, taking care not to break the coconut flakes. Keep aside. Heat oil in a pan. Add mustard seeds, split urad dal and curry leaves. Allow to crackle. Pour over coconut mixture. Toss gently and keep aside.
Prepare tomato pickle chutney: Use savoury tomato pickle. Take required quantity in a blender and grind the pickle. Pass the mixture through a fine sieve to make a smooth paste. Mix tomato pickle paste with mayonnaise, tomato ketchup, garam masala powder and chaat masala. Mix well, adding a little water if required. The consistency of the chutney should be a drippy sauce.
Tempura Batter: Put tempura flour in a mixing bowl. Slowly add water. Whisk well to get a smooth batter.
For Gunpowder: Heat oil; add mustard seeds, chana dal, urad dal, rice, garlic pod, whole red chilli and curry leaves. Sauté for a while. Add sesame seeds and continue to sauté for 4–5 minutes, or till lentils are browned. Allow to cool and grind to a coarse powder in a blender. Add a pinch of fi ne sugar, vegetable broth powder and salt. Mix well. Do be aware that vegetable broth powder contains Ajinomoto.
Fry crab: Dip the cleaned crab in tempura batter. Dust generously with cornflour. Shake the pieces to remove excess cornflour. Deep fry in hot oil till crisp and golden. Remove and drain excess oil.
Serve: Place fried crab in a bowl. Add coconut mixture. Toss well, till the masala coats all the crab pieces. Finish with chopped coriander and spring onions. Serve hot with tomato pickle chutney.
POMFRET POLLICHATHU ONION PICKLED KOSHAMBIR M A S A L A ( S T U F F I N G ) B O M B A Y D U C K
POMFRET MARINATION Silver pomfret400-
Indian onion 120gm
Dried Bombay Duck
Carrot 50 gm
500gm ) 1no
Green chilli 10gm
500gm
Cucumber 50gm
Curry leaves 5gm
Green peppercorns 5gm Curry leaves 10gm
Green chilli 10gm
Curry leaves 5gm
Mixed lentil sprouts
Kashmiri chilli powder 50gm
Black peppercorns 3gm Coconut oil 15ml
15gm
Coconut grated
Coriander leaves 20gm Peeled garlic 15gm
Mustard seeds 5gm
15gms Mustard seeds
Ginger garlic paste 15gm Red chilli powder 5gm
Lemon 1no
3gm
Lemon 1no
Turmeric powder 3gm
Salt 15gm
Lemon 1no
Salt 5gm
Salt 5gm
Concentrated tomato Coconut oil 15ml
Coconut grated 15gm
paste 25gm
Tomatoes 70gm
Turmeric Powder 5gm Ginger 10gm
Ginger 15gm
White vinegar 25ml
Green chilli 10gm
Coriander leaves 20gm
Mustard oil 30ml
Indian onion 50gm
Curry leaves 5gm
Method
Tomatoes 50gm White urad dal 5gm
Make
a
juice.
paste
the
In
non-stick
garlic and
sides. a
and
pan,
sauté
the
leaves,
the
keep
it
aside
Wrap
the
non-stick
with
for
oil,
it.Add
turmeric
powder,
onion fish
pan
in
and
a
Cook
it
for
sliced
paste,
lemon
Indian
onion,
chopped
chilli
the
leaf
around
fish
and 15
powder,
chopped
as
then
well
Executive Chef One Michelin Star | Trishna
RECIPES
as
shallow
minutes
Sajeev Nair
#FINEDININGINDIAN
salt,
lemon
juice,
salt
slit
green
tomatoes
ginger, chillies
and
finish
it
coconut.
inside
banana
pepper
garlic
seasoning.Add
grated
masala
chilli,
1hour.
coconut
adjust
green
ginger
add
leaves
above
coriander,
pomfret
peppercorn.
coriander
Stuff
in
paste.
green
with
curry
Marinate
and
a
of
and
outside fry
serve
it
on
it.
on a
both slow
flame
Yield : 1 portion Prep Time : 20 min Total Time : 35 min
PAGE 27
King Prawn Curry Yield : 7 portion Prep Time : 20 min Total Time : 35 min
Anand George
Chef Patron Purple Poppadum
Ingredients King prawn – 28 pieces (cleaned and
Lee Kum Kee chilli garlic sauce – 100gms
deveined)
Kashmiri chilli powder – 10gms
Oil – 100ml
Turmeric powder – 5gms
Lemongrass – 13gms (1 stick)
Salt – 10gms
Galangal – 40gms
Tomato puree – 100gms
Curry leaves – 4gms
Coconut milk powder – 200gms
Kaffir lime leaves – 4gms (4piece) Onions – 750gms
Method 1.
Mix
the
the
coconut
onions
and
add
the
the
onions
soft
and
powder,
lemon
and
couple
for
another
of
but
for
#FINEDININGINDIAN
the
for not
400ml and
galangal,
browned. salt,
5.
Now
6.
3-4
add
Once
the
minutes.
sauce
coconut
7.
is
Check
RECIPES
and
so and
and milk
ready
the
keep
Heat
leaves
flame
sauce
and
3.
minutes,
the
garlic the
water
lime
20
Lower
chilli
of
galangal.
kaffir
approximately
minutes.
another
with
lemongrass
powder,
minutes.
15-20
sauce
powder
grass,
sauté
turmeric
a
the
slice
cooked
for
in
and
milk
2.
aside.
the
oil
curry
in
a
Chop pan
4.
leaves.
that
the
onions
add
the
Kashmiri
tomato and
puree
simmer
poach
seasoning
the and
become
and
the king
Add
chilli stir
sauce prawns
serve
hot.
PAGE 28
Pickle spiced ocyopus, black doi mach sauce, samphire pakora 5g Coriander powder
#finediningindian
Yield : 2 portion Prep Time : 15 min Total Time : 25 min
2g Cumin powder
Chef Consultancy
10g squid Ink 100g Water
Indian Small plates
3g Salt to taste 1no. Green chilli, cut in
Ingredients
For Squid Doi Mach sauce
rounds
Oil – 3-4 tbsp
1 sprig Curry leaves
3g onion seed
For Octopus
For Samphire Pakora
100g Onion ground to a
200g Octopus cooked
50g samphire
paste
soft tender Tentacle
50g Gram flour
10g Ginger-garlic paste
5g Panchphoran
50g Rice Flour
20g gram flour
10g Mixed pickle paste
3g turmeric powder
100g Yogurt
3g chilli powder
4g Chilli powder
3g Turmeric powder
4 g salt
1g ajwain seed oil to Fry
4g Red chilli powder
Method For Octopus You to
may
cool
slow
cook
down
panchphoran
octopus
marinate spices
with
finish
with
whole
mixed
with
spices
pickle
lemon
for
paste,
juice
if
2
hours
chilli
and
or
till
salt.
needed.Keep
it
tender. Pan
hot
fry
till
Allow
with
plating
For Doi maach sauce. In
a
deep
ginger
thick
garlic
powdered finish
with
bottom
paste.
spices. squid
pot,
After
Add
ink
1
heat
minute
yoghurt
and
oil
pass
and
sauté
in
slow
water
through
a
onion heat
seed, sauté
simmer
fine
in
onion gram
slow
chinois
paste
flour
heat
check
and
and
until
all
thick.
seasoning
before
plating.
For Samphire Pakora. Make
a
Heat
oil
Frying at
batter
170c
#FINEDININGINDIAN
fry
with
using
all
mentioned
batter
until
ingredients
crisp.
RECIPES
Plate
as
except shown
oil in
and
the
samphire.
picture.
PAGE 29
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