MARCH 2019
ISSUE 10
#FINEDININGINDIAN WORLDS FINEST INDIAN FOOD MAGAZINE
A G OOS E
STORY
Dubai
Featured GLOBE TROTTING
INDIAN CHEFS
MARCO pierre in
white
Mumbai
Marco Pierre White
“Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion. There is blood in their cheeks. They haven’t got burns on their wrists and cuts on their hands.”
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March 2019
CONTENTS • FINEDININGINDIAN
March 2019 Issue 10
Table of Contents
04
WORLD ON A PLATE Mumbai edition with Chef Marco pierre white
10 13
A GOOSE STORY Learn about goose & foie gras NEW RESTAURANT OPENING Talli Turmeric | Mumbai
17 18
CHEF VICKY RATNANI First ever Indian Executive chef of legendary Cunard Cruise
24
CHEF SUJAN SARKAR Culinary Wizard with great modern techniques
24
CHEF PRASHANT CHIPKAR Culinary Director
42
GULF FOOD one of worlds biggest F&B mega Event
Selected Fine dining Indian Recipe
WWW.FINEDININGINDIAN.COM • @FINEDININGINDIA
06
10
21
24
FOOD NOTES | SEPTEMBER 2020
NOBU MATSUHISA
#FINEDININGINDIAN | 04
19
A DIFFERENT SPICE IS THE MOST INTERESTING THING TO ME.
March 2019
Gratitude Letter
Editor Ms.Supriya Premaraj
Dear Readers,
we are happy to present our first Quarter Issue for 2019
Sincere Gratitude for all chefs who been featured in this Issue by providing timely articles, Interview, Images and Recipes.
Its an Immense proud and achievement in featuring so
Featured Chefs Vicky Ratnani Sujan Sarkar Prashant Chipkar Manish Tyagi Anshuman Bali
Courtesy
any talented Indian chef . Do let us know if you know some one would be deserving in featuring .
All Images to their respective chefs and providers
We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are
For Talli Turmeric & world on plate : The Other circle team
increasing day by day. For Chef Anshuman Bali : We urge all Indian chefs around the globe to provide
Ms. Sana qureshi special
your recipes and articles for our future issues. We are
correspondent
also looking for promoters, through product placement
advertisement.
We strive to push forward in achieving our vision "To be the face of Finest Indian cuisine In the world "
Please write to chef@finediningindian.com
With Gratitude, Founder Bobby Retnakumar Geetha
Write to us Chef@finediningindian.com or send message through Instagram
#finediningindian #FINEDININGINDIAN | 05
Our Vision: " Being 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. March 2019
World On A Plate celebrated its Season 4 by bringing together India’s top 16 chefs including Britain’s legendary Chef Marco Pierre White at The St. Regis. Mumbai
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21stJanuary 2019: Over 10,000 food lovers flocked to season 4 of World On A Plate, India’s biggest gourmet festival, featuring the legend of ‘Modern Cooking’ Marco Pierre White on January 19th and 20that The St. Regis
25 restaurant pop-ups and desserts offered by Mumbai’s best food brands, an impressive cocktail program - ‘Art of Cocktail Making’ master class and fresh craft brews creating the perfect atmosphere and an everlasting experience for everyone. Chef Marco Pierre White showcased his signature
Mumbai (official hospitality partners) and
dish- Wild Mushroom Risotto and conducted
High Street Phoenix, Lower Parel. An
master classes which were attended by the
initiative by Gold Rush Entertainment, this
top food influencers in Mumbai.
epicurean fiesta was a culinary delight in every aspect encompassing – India’s top
There was an exclusive 7 course dinner that
restaurants pop ups and culinary
was attended by celebrities & Influencers
geniuses, master classes by renowned international and national chefs, exclusively curated dinners and lunches by none other than Chef Marco Pierre White, competitions amongst amateur chefs, awards given away by some of the world's most influential culinary artists and much more.
like Sachin Tendulkar, Sanjeev Kapoor, Neeraj Govil (Area Vice President, South Asia Marriott International Inc.), Anuraag Bhatnagar (Multi Property Vice President,Mumbai & Goa, Marriott International), Sanjay & Rachna Sethi, Khushnooma Kapadia, Nikita Ramchandani, Kamaal & Nico Sidhu, AD Singh, Elena Fernandes, Kevin & Merlyn Flynn (President , FCA) while the exclusive 7 course brunch
Season 4 has been India’s most premier
was attended by Imran Khan and Avantika,
edition so far and over the course of two
Shruti Seth and Danish Aslam, Simran Kaur
days, hosted 16 celebrity master classes,
Mundi, Maria Goretti, Raaj Sanghvi & Aarti Gupta Surendranath to name a few.
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March 2019
“India has given me more than I have given (it). This country has been a very emotional experience for me.”
As intimidating he may seem, Marco Pierre White signed aprons for young chefs and took photographs with lines that amassed thousands of fans, as he mentioned Everyone from the food fraternity in attendance pledged to support the message of raising 1, 00,000 meals for underprivileged children in association with HUG Foundation.
The festival also witnessed master classes by renowned chefs like Chef Sarah Todd, Chef Ben Ungermann, Chef Ranveer Brar, Chef Vicky Ratnani, Chef Rakhee Vaswani, Chef Jason Hudanish, Chef Anurita Ghoshal, Chef Rachel Goenka, Chef Vivek Swamy, Chef Ajay Chopra followed by Tete-ATete. The interaction with the experts also resulted in discovering some lesser known culinary tips and tricks for the budding chefs.
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The CEO of Gold Rush Entertainment, Mr. Kiran
The event also witnessed two unique tete-e-tetes
Soans opined, “I always believed that World on A
between Chef Marco, Ranveer Brar and other
Plate is no ordinary food festival but one that
Indian culinary stalwarts as they debated on the
captivates all senses and creates a fine line and
nuances of cooking across cultures along with an
becomes art, making it the biggest and the most
exclusive opportunity to meet and greet their
credible International Food Festival in the
godfathers, who also signed the memorabilia for
country. This time we brought the legendary Chef
attendees.
Marco Pierre White who hosted two masterclasses which received phenomenal
This huge culinary festival also revealed 7 unique
response. This platform also gave Indian chefs an
award categories, whose winners include:
opportunity to showcase food as their genuine
Category
expression of passion and love.”
Winner Commending on his experience, Chef Marco says- “I wish had more time to spend in India – it’s
World On A Plate Restaurant of The Year
beauty and culinary history is mesmerising. I have
Arth Restaurant & Lounge
met some of the warmest and kindest people in my life and I have only been here for a few days!
Popular Choice Restaurant of the Year
I was very delighted to meet top 16 chefs and
Goila Butter Chicken
taste their creations, each of which were unique in their own way. I truly believe that events like
Popular Choice Dessert Brand of The Year
World On A Plate are required to help create a
Bono Boutique Ice-cream
change in our industry.” Britannia Amateur Pastry Chef of the Year Himanshu Taneja, Director of Culinary, India,
Karishma Parwani from Your Sugar Story
Marriott International Inc. says -“Culinary experiences have and will continue to be an integral part of Marriott International. With over
Food Photographer of The Year
5000 chefs creating specially crafted dining
Neerja Nehete and Priyam Thakkar
experiences across over 200 restaurants in India, Marriott’s F&B offerings are spearheaded by
Corporate Master chef of the Year
some of the finest chefs."
Vinay Jain from Awfis
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March 2019
A GOOSE STORY leave the controversy aside - support ethical ways for goose farming In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the greylag goose (Anser anser). In eastern Asia, the original domesticated geese are derived from the swan goose (Anser cygnoides); these are commonly known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species or hybrids between them.
This affects their body structure; whereas wild geese have a horizontal posture and slim rear end,
Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between the two species. The domestication is of very ancient date, with archaeological evidence for domesticated geese in Egypt more than 4,000 years ago. hey are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kilograms (22 lb),[2]compared to the maximum of 3.5 kilograms (7.7 lb) for the wild swan goose and 4.1 kilograms (9.0 lb)
domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. Although their heavy weight affects their ability to fly, most breeds of domestic geese are capable of flight. Geese have also been strongly selected for fecundity, with females laying up to 50 eggs per year, compared to 5–12 eggs for a wild goose.
for the wild greylag goose.
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March 2019
75% FOIE GRAS PRODUCED IN THE WORLD
COMES FROM FRANCE
PEOPLE IN FRANCE PROTESTED AGAINST FORCE FEEDING
50%
90% OF FOIE GRAS PRODUCED RECENTLY ARE FROM DUCK RATHER GOOSE FACTS & FIGURES ARE UPDATED AS PER WIKEPEDIA Foie gras French for "fat liver" is considered a luxury food product made of the liver of a duck or goose that has been especially fattened. By French law,foie gras is defined as the liver of a duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage. In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically slaughtered at 100 days and geese at 112 days.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France.In 2014, ducks accounted for 95% of foie gras production.The breeds primarily used are the Muscovy duck (Cairina moschata) (also called the Barbary duck) and the hybrid cross of a male Muscovy duck and a female Pekin duck (Anas platyrhynchos domestica) called the Mulard duck.This hybrid is sterile and is therefore sometimes referred to as a "mule" duck. Mulards are estimated to account for about 35% of all foie gras consumed in the US.About 95% of duck foie gras production from France comes from force fed Mulards and the remaining 5% from the Muscovy duck
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GOOSE/DUCK LEG CONFIT, CONFIT GIZZARD, FOIE GRAS, DUCK/GOOSE FAT AND EGGS ALL USED IN KITHEN French call gavage or finition d'engraissement, "completion involves
of
of of
gavage,
these
typically
or
methods
as
during
are
throughout
individual
by
group can
pens.
be
alternative
without
often
either or
in
liver
produced
is
ducks
birds
small
Fattened
this
feed
housed
phase
cages
daily
controlled
amounts
this
fattening",
forced
ingestion
or
gavage,
referred
as
"fatty
foie
gras
and
to
goose
liver"
(outside
France),
though
conform
to
the
it
does
French
not
legal
definition.
This the
method
involves
slaughter
with
the
when
to
winter
livers
are
timing
coincide migration, naturally
fattened. Producers not to
outside
always
force-feed
produce
fattened
considered instead freely,
to
termed ad in
gras
livers
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are
gras,
them
to
eat
libitum.
due
has to ethical
production.
Such
alternatively
fatty
ethical
foie
gras.
livers
gavage-based
termed
foie
birds
foie
methods
recently
concerns in foie
do
alternative
production grown
be
allowing
Interest
France
goose gras,
liver,
or
March humane
2019
RESTAURANT OPENING
TALLI TURMERIC DEBUTS AS INDIA’S ONLY TURMERIC CENTRIC Mumbai
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~A DELIGHTFUL FOOD THEATRE THAT HAS SCOUTED THE CORNERS OF INDIA TO BRING FORTH THE HEART AND SOUL OF REGIONAL CUISINE VIA SMALL PLATES AND TALL GLASSES THAT ARE BIG ON TASTE~
It aims to simplify it all. WATCH OUT FOR NORTH AND SOUTH INDIAN LUNCH THALIS AND REVERSE HAPPY HOURS EVERY 10 PM TO 12.30 AM, SUNDAY TO THURSDAYS.
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March 2019
TALLI TURMERIC AT ATRIA MALL As the name suggests, the menu offers a variety
The menu captures the real essence of the
of small plates that center around Turmeric–
country and helps you venture into its very belly,
celebrated for centuries as the golden coloured, strongly flavoured wonder spice renowned for its vibrant colour and healing
ranging from smash-hit Indian delicacies to juicy charcoal-grilled tandoori kababs; from curries of royal kitchens to classic dishes from secret family recipes; fresh bread from the
properties in every home. The food presented
tandoor to authentic, slow-cooked biryanis! All
here is a tasteful intoxication of regional cuisine
served as great value small-plates, in a
with an ideology to share a piece of India with
contemporary urban setting and serving a
every serve, coupled with modernity of a contemporary bar setting in South Mumbai.
selection of eclectic cocktails, wines and spirits.
Signatures include mouth-watering Gunpowder More than any other ingredient, Turmeric is an
Potatoes from Andhra Pradesh, Oorgai Idli
instant representation of the Indian kitchen and
Vithkal all the way from Kanchipuram,
its rich cuisine, of personal experiences as well
Manglorean Kozhi ghee roast, the kebabs from
as a unified collective cultural experience. It brings to mind a plethora of food memories, drawn from kitchens everywhere in the
Lucknow, melt-in-your-mouth tandoors, Laal Maas from Rajasthan (Founder - Tapan Vaidya’s all-time favourite, It’s a must try!) and a lot more.
country. Turmeric is a wonder spice which
The TALLI element is the surprise cocktail factor
expresses the philosophy of Indian cuisine, and
curated by co-founder Mansij Vaidya, that calls
adds to its creativity.
out to a clientele that is looking for something off the beaten path, for the unusual and
Talli Turmeric, hence, is an embodiment of authenticity, flavour, texture and aroma that
unpredictable. It instantly brings a smile to the lips and warns you that there’s an adventure ahead, albeit a
sings songs of generation old desi palates.
gastronomic one, even in its cocktails!From the
Customers are encouraged to enter the kitchen
timeless classics to Talli Turmeric® signature
to watch chef protagonists live in action, as
cocktails that all are hand crafted with a tinge
they present a specially curated menu that uses flavourful ingredients, fresh produce, artfully paired spices representing a vast, diverse
of turmeric at the incredible 50-feet long showstopper bar with floral motifs and fluted wooden corners, there is a desire to introduce Indian flavors at their ethical best.
gastronomic legacy.
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Signatures inclue Aamchi Rita, Tequila infused with Kokum, lime and grape juice – shaken, served on the rocks, Imli Sour, unusual and delicious mix of whiskey and sweetened tamarind, with lemon juice, Iced Talli Latte, Our signature drink with a twist of vodka with iced turmeric latte. From the Pardesi cocktails you must try The Wicked, tequila, triple sec & lime juice, muddled kiwi & jalapeno shaken together and Two to Tango, which is a perfect marriage of whiskey & wine blend sweetened with allspice and lemon juice.
“Talli Turmeric is a celebration of turmeric in all its aspects – the colour, the taste, the healing properties and the importance it has in Indian cuisine. Besides this, we are all about authentic, fresh, wholesome Indian food. This restaurant will represent the real taste of India with a touch of refinement. Our chefs from different parts of India will add authenticity, skill and great flavours to all our food preparation. We even have a range of exciting cocktails! We want our guests to feel at home, to feel the joyful spirit of this concept and what we stand for.” says Tapan Vaidya, Founder of Talli Turmeric. While the menu takes you on a journey through different states in India, the desserts have a different culinary surprise in store for you. Grab a spoon and try the Crisp Hot Jalebi with Rabdi made by the Halwai especially with love and for everyone who’s a little health conscious; Kavuni Arisi Halva (Pudding with Black Rice) will leave you wanting for more!
Craftmanship runs in Talli Turmeric’s veins as the kitchen is helmed by Chef duo Fareed Qureshi (from the well-known Imtiaz Qureshi family, renowned for their culinary skills, especially Dum-Pukht) and Chef Arasakumar (from the Taj Group of Hotels in Chennai and Hyderabad). Qureshi revisits his repertoire of classic North Indian dishes ranging from Awadh, Kashmiri, Punjabi and much more to add skill and authenticity to the menu, whereas Kumar introduces an entire exciting spectrum of South Indian cuisines, culinary trends and practices across the southern states, since he has lived in almost every one in his lifetime! Bringing traditional dishes prepared by ancient methods into a contemporary setting is not an easy task. We believe this is not just a restaurant. It is food theatre at its honest best.
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March 2019
GULFOOD UPS KNOWLEDGE-EXCHANGE ANTE WITH FIRST-EVER INNOVATION SUMMIT
GULF REGIONS BIGGEST FOOD & BEVERAGE EVENT Gulfood 2019 is a trade event open
Gulfood at a glance Gulfood visitors discovered a show packed to the DWTC rafters taking up more than
strictly to business and trade visitors. The show was open 11am-7pm from February 17 – 20 and 11am-5pm on February 21.
1,000,000 square feet with 5,000 exhibitors and 120 country pavilions vying for business with the latest F&B produce and showcases across eight primary market sectors: Beverages; Dairy; Fats & Oils; Pulses, Grains & Cereals; Health, Wellness & Free-from; Meat & Poultry; Power Brands; and World Food.
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GULFOOD PUSHES INDUSTRY BOUNDARIES WITH ‘THE WORLD OF GOOD, THE WORLD OF FOOD’
One of the must experience place for an F&B person
Dubai does it again an enormous event managment and hosting world wide leaders of food business
Global food sector power brand Gulfood - the world’s largest annual food and beverage trade exhibition - is raising the international industry forum bar for its 24th edition Having already won major international acclaim for the breadth and depth of its offering as a strategic hub for setting and evolving global food trade trends, Gulfood organisers DWTC have instigated another round of show innovation to ensure the finished foods mega event stays well ahead of the industry curve.
A World of Tastes - championed by worldrenowned chefs Being held under a new theme – ‘The World of Good, The World of Food’ – Gulfood 2019l showcase the global diversity of ‘food’ via its international exhibitor base and a major pool of Michelin-starred chefs participating in the allnew Tastes of the World competition. Many of the largest country pavilions are already committed to the contest, including France, Germany, Spain, Japan and Brazil. On the ‘good’ side, shifting consumer preferences for health food options and other industry-shaping topics featured heavily in the Gulfood Innovation Summit held from February 18-20.
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New experiential zones raise the bar Also new for Gulfood 2019 is a range of immersive features designed to enhance visitor experience and facilitate greater business opportunities, including CxO Club, Start-Up Programme, the Meat-Me competition, Tea House, and a dedicated Health Lab.
“The new features are designed to reflect the trends the industry is currently undergoing and will bring new dynamics to a show that is already well known for its vibrancy in product and service innovation,” said Trixie LohMirmand, Senior Vice The Summit set the scene for three days of highcalibre industry discussion with the airing of a global
President, Exhibitions & Events, DWTC.
social and economic outlook for the F&B industry on its first day.
Ranging from sector disruptors such as Beyond Meat, to major global entities including The United Nations World Food Programme, the Summit will feature indepth discussions and exclusive question-and-answer sessions with globally acclaimed chefs, influencers and industry leaders on the challenges of introducing breakthrough concepts to local markets.
“Gulfood continues to underline its trend-setting status as global industry pioneer and the 2019 show raises the bar even higher. The diversity of the content on offer and new immersive experiences, in addition to increased potential for new market opportunities, will enable visitors to get the most out of their Gulfood stay while ensuring exhibitors continue to get access to the audience they most wish to meet – buyers with specific interests in their sectors,” added LohMirmand.
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March 2019
TOP CHEFS BATTLE AS TASTES OF THE WORLD ADDS NEW FLAVOUR TO GULFOOD 2019
“I was on board with this idea as soon as I heard about it. As chefs, we always want to showcase the food we prepare, and Tastes of the World gives us a truly unique platform to engage with a tailored audience comprising leading industry professionals
Chef Roberto Segura, founder of Waka Restaurant at the Oberoi, in Dubai’s Business Bay, and Craft Café in Dubai Design District, will captain the Americas in the live cooking contest. The Peruvian chef is eager to demonstrate the best of South American cuisine and take the title in the process.
from around the world,” said Chef Francesco. Elsewhere in Tastes of the World,leading Dubai restauranteurs Nick Alvis and Scott Price, aka Nick & Scott, will host live masterclasses on signature dishes that feature on the menu at their Madinat Jumeirah restaurant Folly, a favourite on the Dubai dining scene.
“This really is a rare opportunity for us to show the wonders of the food from our region. Visitors to Gulfood will get up close to the live action, see the fun we have in a live kitchen environment and get to know how we utilise ingredients and flavours to create the food that is loved by so
TASTES OF THE WORLD IS AMONGST AN ARRAY OF FEATURES ADDED TO GULFOOD 2019 TO ENHANCE VISITOR EXPERIENCE AND UNDERPIN THE SHOW’S REPUTATION AS A TREND-SETTING PIONEER FOR THE GLOBAL FOOD INDUSTRY.
many people around the world,” said Chef Roberto. “It’s going to be a special occasion for visitors and for the chefs.” Chef Francesco Guaraccino, Executive Chef, Italian Group, will captain Team Europe in the contest, and will be encouraging his team to show all their creative flair to come up with a winning combination.
“We have been in Dubai for a decade and every year we try to get to Gulfood as the show is a good parameter to see where the UAE is in terms of new ideas, food, technique and style. This year we have been invited to the Tastes of the World.” saidScott. “At the Tastes of the World, we will represent British cooking, showcasing one of our signature dishes at Folly” said Nick.
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March 2019
Chef Vicky Ratnani
To be the 1st ever and only Inidan Executive Chef in the history of Cunard on the Queen Victoria and the Chef de cuisine of the largest Resturant at sea The Britannia.
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March 2019
How you become a chef and why ?
I do take accountability for them,
I think it was the love of eating all kinds of
freedom comes after trust and maturity.I
food from everyones tiffin in school that I think
do give them a free hand sometimes but
subconcsiously started it all. I was then
at the same time my team understands
looking for a path in the world of hospitality,
what I am looking for and they exactly
got into school , begin to realize how much I
know what I expect from them .
liked cooking and was getting good at it . my teachers and close friends pushed me,
How you keep up to date with a
motivated me, encouraged me . Then I found
constantly evolving world's culinary
my solace in the kitchen
scene?
R&d, Travelling, reading, experimenting,
What message you want to give to young
checking out what chefs and cooks are doing
chefs out there ?
around the world. Going to food markets, and
Only if you are passionate, and willing to sacrifice a lot of time to learn , take this up as
tryiing to eat, taste, smell anything I have not done before. I love buyimg books from great chefs ans even some home cooks to study
a career. This is a serious business and not as glossy and glamourous as you think Its blood, sweat and tears
How you explain your style of cooking?
one of your worst food critic or comment you received and how you dealt with it? Cant recall any ….will get back to you on this one
Liberal, free stlye, progressive and produce
What would you like to do more for a
driven.
chef support system in helping each
What are your memorable achievement in
other in achieving success? Cross promotion ..
your professional life ?why it was
Colaborate with light minded chefs around
important for you ?
the world. Mentor young hardworking cooks
To be the 1st ever and only Inidan Executive
and chefs
Chef in the history of Cunard on the Queen Victoria and the Chef de cuisine of the largest Resturant at sea The Britannia.
How you develop your team, what responsibilities and freedom you give to your juniors ? Development is an on going non stop process.
Open a cooking studio pop ups at different places in the world
Any daily rituals you do and how it helps you to stay active, Motivated ? I hit the gym, music, meditate, cook with my daughter once a week. I read and just pick up ingredinets and cook with no agenda sometimes…..
My interaction, sharing , caring and pushing is a part of the DNA . I pick and choose my people and very frankly tell them , that My team is not just Team, its family.
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March 2019
How you judge a young chef and how you test him for the long term? The way he handles a saute pan, a knife and how he handles produce.
For the long term, I check for how long, where and for how long he has worked in a particular place
A Book or an Incident that influenced you and how it changed your approach to life? Autobiography of yogi paramahansa yogananda Taught me faith, belief and the right path anything is possible Miracles exist if you can make them happen.
How you choose an Indian restaurant to eat with the family, what dishes you look for in the menu? A good selection from the tandoor, and sigri.
and why…..Tells me a lot about
A smashing dal, rotis and Biryani.
the person and his agenda.
Name top five Indian restaurants around the world according to you? Bukhara , Delhi
|
Dum pukt ,Delhi
Indian Accent , Delhi Masjid
Delhi
|
|
|
Cuisine is like fashion…everyone has their own style and time … good tasty food prepared with love and great produce will always survive.
Karims Jama
Karavali Bangalore
Name Top Five Indian chefs of all Time according to you ? Manjit Singh Gill , Imitiaz Qureshi , Ananda Solomon
Does classic or modern dishes stand ahead of time , why according to you ?
D E N I M S
N E V E R
T H E Y
F A D E
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D I E , J U S T
A W A Y
March 2019
BEING ON HEALTHY SIDE
VEGETABLE CRISP & CHUTNEYS #FINEDININGINDIAN | Â 24
March 2019
R A KR AS NAJUS
Chef and Partner of ROOH San Francisco and BAAR BAAR, New York, two most exciting modern Indian restaurants in the United States at present, Chef Sujan continues to explore, understand and re-imagine what future of Indian food can be by experimenting with new possibilities and stretching the boundary of traditional Indian cuisine.
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March 2019
How you become a chef and why ?
I have cooked twice at James Beard
It may sound hard to believe, but it was
House, which is a dream and milestone for
completely accidental. I had never thought I will
any professional chef.
become a professional chef. My dream was to be
I also recall when Rooh got 3 stars from
a fashion designer! Somehow that plan didn’t
the San Francisco Chronicle; we were
work out, so my start in the food & beverage
barely 6 months old then and it was a
industry was a bit of a fluke. After completing my
matter of great pride for us. I was also
initial training in the hotel kitchen, I truly found my
honoured to be Times Chef of the Year
focus.
2016 before I moved to USA.
What message you want to give to young
What is your concept of a writing a
chefs out there?
menu for your Restaurant and how a
Being a chef is first and foremost a test of your
new dish makes to the menu list?
skills – learn your basics first and learn them well.
To begin, do the framework for the menu.
You will be tested everyday in the kitchen, but if
Dwell into the ingredients – what’s in
your fundamentals are solid, then you can be
season? What is your local area known for?
innovative and different with even more success.
For example, we like to stick to local
Also, focus on “smart work”. Work hard and try to
produce from California and much of
maximise your time by putting in a few more
Rooh’s supply comes from the Bay area.
hours to learn as much as you can from masters.
Next, define the flavour profile – the
Travelling to different countries and states in top
‘backbone’ – of your menu. Mine is Indian
class restaurants will help to understand different
in this sense, so the menu I conceptualise –
cuisines and cultures.
the flavours, the combinations, the story,
the ideas, everything must reflect that
How you explain your style of cooking?
Indian sensibility.
It’s tough to restrict my style of cooking to one specific label. There are definitely aspects that
Texture, colour and portion size are also
could be called ‘Progressive Indian’. Sometimes, I
key for each and every dish.
like to jokingly call it “freestyle Indian” – because
Of course, presentation, cooking
it’s just me and what I want to present on the
technique tie the above together – pay
plate. I’ve learnt and built my skills over the years,
attention to the serving ware, crockery,
and so now I simply draw from my experiences
cutlery etc. backed by these, your cooking
and do things my way.
style can and will shine.
What are your memorable achievement in
How you develop your team, what
your professional life ?why it was important
responsibilities and freedom you give
for you ?
to your juniors?
#FINEDININGINDIAN | 26
March 2019
FOOD IS DEFINITELY SOMETHING THAT BRINGS PEOPLE TOGETHER, NOT JUST WHEN THEY ARE SEATED AT THE TABLE BUT EVEN WHEN THEY ARE PREPARING IT.
#FINEDININGINDIAN | Â 27
March 2019
The 3 things to look out for, when you work
As
with any team are skill, knowledge and
looking at food from different
attitude. Skill, you can develop; knowledge is
perspectives, so you’ll always face a lot of
something you have to hunger after and
opinions. You have to be true to what you
acquire. However, the right attitude is key.
stand for, but still stay open to feedback.
a chef, everyday you face people
Only having the right attitude can ensure that you make the best of the skills and knowledge
What would you like to do more for a
you gain.
chef support system in helping each other in achieving success? Cross
The kitchen is more like an army. Planning and preparation before service time is a collaborative process and involves teamwork, but at service time, I expect my team to be
promotion Food is definitely something that brings people together, not just when they are seated at the table but even when they
attentive, pay attention to detail and most are preparing it. A support system is so importantly listen.
How you keep up to date with a constantly evolving world's culinary scene? I travel a lot and have the opportunity to eat at
essential to. I love hosting dinners in collaboration with others, whether it is prestigious organisations like the James Beard Foundation or young chefs and
some of the finest restaurants in the world, meet
professionals coming from India. I think the
fellow chefs and of course to learn, develop my
latter is closer to my heart, in fact.
ideas and put them into practice.
Guiding and motivating young chefs is a
Social media is definitely omnipresent and it is a
big part of my career. One of my former
good place to explore. I try and stay current with what is out there, but I have never followed or been influenced by any trends. I simply try and develop new things influenced by my travels, what I’ve seen or eaten and what inspires me to innovate while maintaining the integrity of my chosen flavour profiles.
One of your worst food critic or comment you received and how you dealt with it? We were developing sourdough bread at one of my restaurants in India to replace our existing offering. One of the guests commented that “the bread is stale and sour”. We tried explaining how sourdough bread is different but at the end replaced it with regular bread as they were not convinced.
#FINEDININGINDIAN | 28
chefs de partie, from India was the winner of the S.Pellegrino Young Chef Southeast Asia honour, and it was a very proud moment me. I also help restaurants and chefs anonymously to build strong bonds and a community.
Any daily rituals you do and how it helps you to stay active, Motivated ? Every day is different, I do run a little to stay active – these days that can be at a park outside or at the airport! Depends on where my work and travels take me.
March 2019
How you judge a young chef and how you test him for the long term?
How you choose an Indian restaurant to
Skill, knowledge and the right attitude remain the
look for in the menu?
core tenets for me. Skill and attitude above all, and of course the number of hours a young chef is
eat with the family, what dishes you Look into what type of Indian food they’re
willing to put in. You shouldn’t be counting when in
doing. Is it traditional? Is it modern? Does
the kitchen, but be completely focussed on
it clearly define itself? What part of India
mastering your skills, be hungry to achieve and
are they focussing on? One cannot cater
improve. As a mentor, I always think it’s good to give any young professional 3-6 months to understand how they fit into my kitchen, as per my standards.
What will be Indian cuisine & Indian chef’s future according to you, what should be Indian chefs approach in making Indian cuisine best in The World? Constant research and development is going to play a big role in this growth. The future is exploring and understanding new ingredients, else no cuisine can move forward and stay relevant in
to everything perfectly. So based on the restaurant’s profile and how they define themselves you can get a good idea of what to expect. The final decision could come from whatever one is craving that day though. Sometimes we eat for hunger or to satisfy a particular craving, sometimes one seeks more of an experience.
an ever changing world. However, this evolution
Does classic or modern dishes stand
has to be approached in a certain manner.
ahead of time , why according to you ?
The core spirit of any cuisine must be preserved.
Classic dishes will always stand the test of
Indian food, no matter how innovative it gets, with ingredients, presentation or even technique, must still showcase Indian flavours. Finally, Indian chefs should support each other and
time. However, they can evolve and be presented with an understanding of modern times. Experiment with ingredients,
work together. This is how other cuisines have
cooking techniques, presentation and
successfully gone global. Together we can put
more, but without tempering the classic
Indian cuisine on the world map, all over.
too much. One can modernize a classic
Name top five Indian restaurants around the world according to you?
dish while preserving its integrity, and
Dum Pukht (Delhi), Aminia (Kolkata), The Bombay
makes it special.
without losing its ‘backbone’ or whatever
Canteen (Mumbai), Tresind (Dubai), Jamavar (Bangalore)
Name Top Five Indian chefs of all Time according to you ? My five favourite Indian Chefs Atul Kochhar, Bakshish Dean, Abhijit Saha, Thomas Zacharias, Priyam Chatterjee
#FINEDININGINDIAN | 29
March 2019
''I COOK REGIONAL INDIAN
CUISINE USING MODERN COOKING TECHNIQUES AND GLOBAL FLAIR.
''
#FINEDININGINDIAN | Â 30
March 2019
CHEF PRASHANT CHIPKAR Executive Chef and Culinary Director
Along With Chef Hari Nayak Heading operations of Bombay Bungalow, Masti and My Mosa,
#FINEDININGINDIAN | 31
March 2019
How you become a chef and why?
We look at the market trends, what the
Food has always been a passion from a very
consumer is looking for in
young age. From being curious at home and
the region. I use fresh seasonal
exploring food on the streets, food has
ingredients. The flavour profile of
touched me in different ways. When I decided to
my dishes on the menu is traditional
join the hotel management school and stepped
Indian which evokes childhood
into a professional kitchen for the
memories. I use modern techniques to
first time, that quite sealed the deal for me. I
create the visual elements
enjoy the instant-gratification that this
on a plate. Most of all the dishes has to
profession offers. I do not see myself doing
taste good and has to have
anything else.
the right balance.
What message you want to give to young
How you develop your team, what
chefs out there?
responsibilities and freedom you
Find your passion and be ready to work hard and
give to your juniors?
never give up. if you want to be a great chef,
I believe that teamwork is everything in
pick a mentor and work alongside a
the kitchen. At any given
great chef. There is no easy short cut to success,
time during a busy service if a person
be ready to learn techniques and process. You
lags behind and break down
have to learn it through repetition until you can
the entire service comes crashing down
do it blindfolded. Most of all never stop learning.
and effects the whole team. I give my team the freedom to explore
How you explain your style of cooking?
and create within limits. I set
I cook regional Indian cuisine using modern
the standards in my kitchen but also
cooking techniques and global flair. My cooking
give the juniors to create and
is very seasonal and market driven with a lot of
take part in menu planning and
local influences depending on which part of the
creating new dishes. Learning never
world I am cooking.
stops, everyone has something good to offer if you are willing to
What are your memorable achievement in your
listen.
professional life? why it was important for you? Working under best chef in the world is my all time
How you keep up to date with a
achievement in my professional life.This journey has
constantly evolving world's culinary
been memorable and the
scene?
learning has not stopped.
Reading is important. I buy a lot of books that are published by
What is your concept of a writing a menu for your
successful chefs. Keep up to date with
Restaurant and how a new dish makes to the menu
the latest trends by following
list?
the chefs you admire. Travel and eat out as much as possible.
#FINEDININGINDIAN | Â 32
March 2019
One of your worst food critic or comment you received and how you dealt with it? Thankfully I have not had this experience so far, but we often meet people who do not
Name top five Indian restaurants around the world according to you? Masti, Bombay Canteen, Bukhara, Karavali , Amaya
enjoy what you cook. It is hard to please everyone. The best way to deal with is learn from your mistakes or just always strive to be better.
Name Top Five Indian chefs of all Time according to you? Vineeth Bhatia, Imtiaz Qureshi, Hemant
What would you like to do more for a chef support system in helping each other in achieving success?
Oberoi, Hari Nayak, Gaggan Anand
I think we should do collaborative dinners at
you and how it changed your approach
each other’s restaurants to pass on the skills
to life?
and learn from each other. It is hard with the busy schedules we all have
Any daily rituals you do and how it helps you to stay active, Motivated? I think for any chef a good night’s sleep is
A Book or an Incident that influenced
‘Life, On The Line’ by 3 star Michelin and one of the greatest chefs in the world chef Grant Achatz. It is an inspiring story of chasing greatness, facing death, and redefining the way we eat.
important to get re-energised for the day. I try to walk as much as possible to work if
How you choose an Indian restaurant to
weather permits to get my daily exercise.
eat with the family, what dishes you look for in the menu?
How you judge a young chef and how you test him for the long term? I look for a chef who has a willingness to listen and learn. He should be willing to put in long hours and
I am always looking for simple homestyle food that is clean and healthy. It could be a street side dhaba, a south Indian breakfast place or a shack in Goa.
most of all who is not on his phone at work.
What will be Indian cuisine & Indian chef’s future according to you, what should be Indian chefs’ approach in making Indian cuisine best in The World?
Does classic or modern dishes stand ahead of time, why according to you? Classic dishes will always stand ahead of time. Modern interpretations will come in and out of trend pretty quickly.
I think Indian cuisine is exploding all over the world more than ever and gaining momentum to be one of the cuisines. This will only help the next generation of young chefs that are coming out into the field. The approach should be help and support one another and work as a team to make our cuisine the best in the world.
#FINEDININGINDIAN | 33
March 2019
Dishes by Chef Manish Tyagi
#FINEDININGINDIAN | Â 34
March 2019
Chef Manish Tyagi Head chef and Partner at August 1 five restaurants, San Francisco, USA.
LIVE IN CALIFORNIA WITH WIFE AND TWO SWEET LITTLE KIDS
Changing Face of Californian Indian Restaurant I grew up in a small family of 4 with one elder brother, and being youngest use to help my mom and never knew when I fell in love with cooking, I never thought of being a chef, selected for server in oberoi hotel walk-in interview in Delhi, had final interview with food and Beverage Manager in Trident Agra. When reached there F&B manager was on vacation and Executive chef was in-charge and took my interview and insist me to join kitchen which I grabbed without even thinking twice. So it was in my destiny to live this noble chef profession.
#FINEDININGINDIAN | 35
March 2019
What message you want to give to young chefs out there ? I want to tell young chefs to feel pride in whatever they do and try to think out of the box to create something new and unique. how you explain your style of cooking? I would say my style of cooking is a very interesting combination of authentic and modern Indian cuisine. I simple words progressive Indian cuisine.
What are your memorable achievement in your professional life ? why it was important for you ? Being awarded editor’s choice “Best chef of the year” by Gallivanter’s guide in 2009 for doing research on central Indian cuisine. Which given me platform and name.National geographic awarded my cooking class
What is your concept of a writing a menu for your Restaurant and how a new dish makes to the menu list? My concept of writing a menu is bringing traditional Indian flavors with some modern twist and Californian essence to make it more acceptable and unique.
How you develop your team, what responsibilities and freedom you give to your juniors ? I constantly chat with my team about new dishes and food techniques and their view on dishes and what they want to change if they get a chance, this gives and print in there 2009 edition of “ top 10 cooking classes in the world”. Conceptualise and opened restaurant “August 1 Five” in 2016 which considers as a one of the Top Indian restaurant in USA. Beating Bobby Flay in food networks cooking show “Beat Bobby Flay” season 16 episode 7
sometime awesome ideas and gives ownership to individual that they got their thumbprint in the development of menu.
#FINEDININGINDIAN | 36
March 2019
How you keep up to date with a constantly evolving world's culinary scene? I am very active on social media and keep researching and reading, which keeps me up to date about what’s
How you judge a young chef and how you test him for the long term? patience is a key for any chef, so I test young chef by giving them simple tasks asking them about their judgements.
happening.
One of your worst food critic or comment you received and how you dealt with it? I always get this comment that my food is not authentic and its fusion, So I never contradict these comments and try to make my food as tasteful as possible and leaving it on my guests to judge, after all they paying for my creations.
What would you like to do more for a chef support system in helping each other in achieving success? Cross promotion I am working on collaboration menus and pop ups to bring different cuisine and chefs on board to know, learn and teach new stuff and bringing something new and unique to the table. Which gives a chef recognition and confidence to do stuffs like this.
Any daily rituals you do and how it helps you to stay active, Motivated ? I meditate everyday to be fresh and recharge everyday, and believe it keeps me motivated and positive.
#FINEDININGINDIAN | 37
what will be Indian cuisine & Indian chef’s future according to you, what should be Indian chefs approach in making Indian cuisine best in The World? Indian cuisine and Indian chefs future is great as Indian cuisine having all the ingredients to be the best, we just have to start understanding our roots and represent it with love and passion. Name top five Indian restaurants around the world according to you? Gaggan Banaras Indian Accent Asha August1five Name Top Five Indian chefs of all Time according to you ? Atul Kochhar Vineet Bhatia Gaggan Anand Manjit Gill Arvind Saraswat A Book or an Incident that influenced you and how it changed your approach to life? While researching on central Indian cuisine, learn so much about using various known ingredients but in different way and result in different outcome change my approach about cooking.
March 2019
How you choose an Indian restaurant to eat with the family, what dishes you look for in the menu? I choose Indian restaurant on the basis of their offerings in menu and looks for some unique home style preparations, which are not so easy to find.
Does classic or modern dishes stand ahead of time , why according to you ? Classic and modern both having their importance, I take a classic dish as a base to make my modern adaptation so for me classic dishes are really important. I don’t think any of them ahead of time. It is about who is your guest and where you having your establishment, that decide weather you go for modern dishes or classic dishes.
#FINEDININGINDIAN | Â 38
March 2019
Chef Anshuman Bali With an illustrious career spanning over 16 years, Anshuman brings an array of skills, knowledge and expertise from the hospitality and F&B industry. After graduating from the Institute of Hotel Management in Lucknow, he started his career in 1999 with the Taj Group of Hotels as a Management Trainee. In 2005, Anshuman joined the Imperial Hotel in New Delhi. He later moved to the Oberoi Hotels and Resorts in 2006, where he worked for over 7 years and was responsible for running multiple kitchens and restaurants. He was also proactively involved in promotional initiatives, business development, GQ scores, LQA audit and employee engagement. Prior to his current stint with JW Marriott Mumbai Sahar, he was responsible for kitchen operations with well-established hotels such as The Leela Palace Hotel in Udaipur and Four Seasons Hotel in Mumbai.
#FINEDININGINDIAN | 39
“Article By special correspondent Sana Qureshi”
March 2019
I belong to a family where many of them are hoteliers. Although once had given a thought of taking engineering as a career but fascination for becoming a chef was always at its top notch and that is what has taken me to what I am today.
How do you explain your style of cooking? I believe in keeping the basics right also I would say oneself to be updated and keep up the knowledge of the ongoing trends in and around you.
What is the memorable achievement in your professional life? Why it was important for you? Starting a career on a high roar is always a memory for anybody and so was for me as well. Getting selected for Taj Palace, Delhi. Very few were selected that time and being one of them was my first achievement of the career & a memorable one.
How you develop your team, what responsibilities and freedom you give your juniors? I prefer giving flexibility, I give them a space to think their way. Giving less focus on micro management which would bring in more innovation at the end.
How you keep up to date with a constantly evolving culinary scene? Unlike earlier, now its quite easy to do. There are many platforms and ways to keep ourselves updated, we have social-media, many groups, e-banners. Everything is digital and easy to be accessible to keep ourselves updated with what all is going in the industry.
#FINEDININGINDIAN | Â 40
March 2019
One of your most food critic or comment and how you dealt with it? Very rare and can’t be specific. It happens many times when some guest have some things to suggest you for food while at the same time that food is appreciated by many others.
What would you like to do more for a chef support system in helping each other in achieving success?
What will be Indian Cuisine & Indian Chefs future according to you, what should be the Indian chef’s approach in making Indian Cuisine best in The World? Indian Cuisine is very vast but is not explored much. There are many regional cuisines which need to be brought up in limelight & it is going up, also many international hotel chains want Indian Chefs to cater to the preferences of their Indian Guest. So henceforth it is growing.
There is a lot of evolution taken place, so many chef awards, e-promotions, Social Media branding and many manners that make it more flexible for a chef to grow.
Any daily rituals you do and how it helps you to stay active, motivated? Yes, I do Yoga. We all know that a chefs job has to be very dedicated, at times we end up working around 1415hrs a day, so we need to rejuvenate in some manner and so I prefer doing some activity that help me maintain the balance right.
How you judge a young chef and how you test him for the long term? Anybody wanting a long-term result have their own way of working. They would question everything, work constantly. It’s all a different experience.
#FINEDININGINDIAN | 41
Name some top chefs/your mentors of all time according to you? First of all its Me. Chef Soumya Goswami, Chef Nita Nagarajan & Chef Raheel Ahmad are some of my fierce mentors. How you choose an Indian Restaurant to eat with the family, what dishes you choose? With all this Indian Cuisine around, while at work, at home maximum of the time, so whenever I visit any restaurant, I choose something different from Indian Cuisine. Also at times, we get tempted to have some chole-bature out there, but yes whatever it is Indian Cuisine or either, I see to it if its healthy or not before I have it. What message do you want to give the young chefs out there? Be true to your profession, honest and dedicated. After all its you who have chosen to be a chef, so prove it right with all its reasons. March 2019
SweetPotato Cakes: Bake sweet potato, mashed – 1 large size Tofu grated 3 tbsp Salt n pepper to taste Green chillies chopped 1 tsp Scallions chopped 1 tbsp Roasted cumin powder 1 tsp Lemon zest 1/3 tsp
For the cakes Mix all the above ingredients in a clean bowl and mix well, Shape into 3 cms discs and set in the refrigerator
Fennel powder 1/3 tsp Red chilli flakes
½ tsp
Fresh coriander chopped 1 tsp Fresh basil leaves 1 tsp Sriracha sauce 1 tsp
For Beetroot ketchup Simmer the tomato juice, pineapple along with sugar, vinegar, salt , ginger , green chillies, and the spices for 6 minutes. Add the beetroot and cook for another 4
Brioche bread soaked in milk 1 slice
minutes. Cool and blend until smooth. Discard the
Batter :
spices if you don’t want it too spicy..
Potato flour 2 tbsp
normally I don’t
Soda water 1 cup Panko bread crumbs 1 cup Garam masala powder 1 tsp Sumac powder
½ tsp
For Batter & Frying Mix the potato flour and soda water along with sumac, salt and garam masala to
Salt to taste
make a very light batter.
Canola oil to fry
Dip the cake in the batter, coat with panko breadcrumbs.
Beetroot Ketchup:
Shallow fry in canola oil until golden
Cooked beetroot chopped 1 cup
brown & crispy
Sugar 2 tbsp
Serve with beetroot ketchup and garnish with micro-
Vinegar 1 tbsp
greens
Salt 1 tsp Tomato juice 1cup Pineapple juice
½ cup
Ginger 1 tsp Green chillies 1 tsp Star anise 1 piece Clove 2 each Black pepper corns 5 Red chilli powder 1 tsp
#FINEDININGINDIAN | 42
March 2019
Sweet Potato & Tofu Cakes, Beetroot Ketchup RECIPE BY CHEF VICKY RATNANI
PREPARATION TIME 40 MINUTES. COOKING TIME 15 MINUTES. SERVES 1
#FINEDININGINDIAN | 43
March 2019
Braising the short ribs Beef short ribs 2lbs
Braising the short ribs Combine all dry spices madras curry powder, turmeric, red chili powder, salt, and mix the oil to coat the beef ribs and refrigerate
madras cury powder 1tbs
overnight. red chilli powder 1/2 tbs salt 1/2 tbs
Sear the short ribs from all the sides Place marinade ribs in a braising pan with water and enough cold
turmeric 1tsp
water to just cover ribs, seal the braising pot with aluminum foil,
oil 1/2 cup
then Set in pre-heat oven at 200 C for 2 and half hours or until ribs are tender. Remove ribs and set aside to dry slightly,
Bone marrow koftas
take out the ribs from the braising liquid and take out the bones
3 lbs marrow bone
from the ribs and place ribs upside down in different pan.
1 lbs short rib trimmings from
Put the weight on top and refrigerate overnight.
the braised meat
Trim out the ribs overall and cut it into desire size cube . Keep the
green chilly chopped 1tsp
trimming aside for koftas.
curry leafs chopped 1 tsp Chopped onion 4tbs Chopped garlic 1tbs madras curry powder 1tbs Kitchen king powder 1tsp salt to tast
Bone marrow koftas Roast the bone marrow and take the marrow out of the bone. Sauté the onion ,green chilly, garlic, curry leafs along with kitchen king powder and madras curry powder.
Rawa (Semolina) 2 cups
Add it with beef short ribs trimming ,bone marrow and make a small
All-purpose flour 1/4 cup
meat ball out of it .
Rice Flour 1/4 cup
Refrigerate the meat balls for two hours.
Cornflour 1/4 cup
In a separate bowl mix flour’s, water, red chili powder and salt just
Red chilly powder 1/2 tbs
like thin batter.
For Madras Curry sauce
Put the meat ball in batter and coat with rawa individually. Keep refrigerate and ready for deep frying.
Chopped Onion 1/2 cup Chopped tomato or tomato paste 1/2 cup Red chilly powder 1/2 tbs
For Madras Curry sauce Heat the sauce pan with the oil and add chopped onion, ginger &
Madras curry powder 1 tbs
garlic paste and keep stirring at medium heat flame till the color
Ginger and garlic paste
changes white to light brown.
Coconut Milk 1 cup
Add tomato and cook along with onions
Salt
Keep stirring till the color changes from red to dark red and the oil
Oil 1tbs
starts to separate from masala. Add madras curry powder and red chili powder and keep stirring at medium heat for two minute. Add the Coconut Milk and salt cook for another 5-7 minute in low heat. Blend the sauce and pass it through a fine strainer. Ready to serve. Garnish with baby turnips (Cooked in curry sauce) , garlic crisp and roasted sweet potato.
#FINEDININGINDIAN | 45
March 2019
Beef short Rib Curry | Masala Marrow Kofta | Baby Turnip RECIPE BY CHEF SUJAN SARKAR
PREPARATION TIME 3 HRS . COOKING TIME 10 MINUTES. SERVES 2
#FINEDININGINDIAN | 45
March 2019
Oyster
Oyster Oyster 6 Pieces Lemon Juice 1 Pickled Green Mango Fan 6 Lemon Foam
Open
oysters
Place
half
pickled Put
a
towards
part
Place foam
Edible Flowers
Serve
half
spoon
the
of
of
outer
finely
on
the
lemon most
granita
the
shell
Mango
spoon
chili
of
Aam Panna Granita
tea
Green
tea
Place
on
chopped
oyster
foam
part
towards
on
of
top
the
the
oyster
inner
most
oyster
an
edible
on
a
bed
flower
on
petal
on
the
lemon
ice
Pickled Green Mango Green Mango Peeled 200 gm
Pickled Green Mango
Vinegar 100 gm
Make
Water 100 gm
sugar.
Sugar 100 gm
Lemon Foam Lemon Juice 100 gm Water 100 gm
Add
thinly
cool
dry
liquid
sliced
place
in
of
vinegar,
green
mango
airtight
water
and
and
store
sterilised
in
jar
Lemon Foam
Xantham 1.5 gm
Mix
High Foamer 1 gm
and
Aam Panna Granita
brining
all
using
peaks for
the
ingredients the
and
whisk
reserve
in
a
clean
attachment
in
clean
mixing
whisk
plastic
to
bowl stiff
container
service.
Green Mango Puree 1 Lt Water 1140 lt Dextrose 320 gm
Aam Panna Granita
Roasted Ground Cumin 5 gm
Boil
the
mango
puree,
water
and
sugar
together. Take
it
cumin
off
and
Freeze
and
the
heat
dextrose using
a
and
mix
once fork
it’s
in
the
roasted
a
bit
cooled.
scrape
to
make
granita
#FINEDININGINDIAN | 46
March 2019
Fresh Oyster | Aam Panna Granita| Pickled Green Mango RECIPE BY CHEF SUJAN SARKAR
PREPARATION TIME 40 MINUTES. COOKING TIME 15 MINUTES. SERVES 2
#FINEDININGINDIAN | 47
March 2019
BEETROOT CROQUETTES boiled beetroot, grated 2 cups boiled potatoes, grated 1 cup oil 1 tablespoon chopped garlic 1/4 teaspoon chopped ginger 1/4 teaspoon garam masala powder 1 gram chat masala 1 gram roasted cumin powder 1 gram chopped coriander leaves,
BEETROOT CROQUETTES
minced 1 gram
Grate the boiled beetroot and potatoes Salt 2 grams
In a pan add oil then add garlic, ginger, sauté it bread crumbs 10 gram
with grated beetroot sauté it till all the water is Refined flour 20 grams Oil for frying 200 ml
FOR SERVING saffron mayonnaise Red pepper mayonnaise edible flowers
dried up Then add garam masala, cumin powder, chat masala, deggi mirch powder, salt, and grated potatoes Finish it with coriander leaves Make refined flour and water slurry for dipping Make small mashed ball of beetroot mixture , dip it in refined flour inclusion and roll it on to bread crumbs then deep fry Place the red pepper mayo on the plate then place the beetroot croquettes Serve it with saffron mayo and edible flowers
#FINEDININGINDIAN | 48
March 2019
Beetroot Croquette RECIPE BY CHEF PRASHANT CHIPKAR
PREPARATION TIME 30 MINUTES. COOKING TIME 15 MINUTES. SERVES 2
#FINEDININGINDIAN | 49
March 2019
For Lamb chops Lamb Chops 1 rack Malt Vinegar 1 tbsp Salt to taste Hung curd
½ cup
Heavy cream 2 tbsp.
For Lamb chops Cut rack into individual chops. Season with salt and sprinkle with malt vinegar. Set aside for 15 minutes. To a mixing bowl and add hung curd, heavy cream, oil, cashew paste, ginger garlic paste, garam masala, roasted cumin, and coriander powder and form a smooth paste.
Oil 2 tbsp. Cashew paste 1 tbsp.
Marinate lamb chops with this marinade and leave for 2 hours or overnight for best taste and tenderness.
Ginger garlic paste 1 tbsp. Serve with mint glaze.
Garam masala 1 tsp. Roasted coriander powder 1 tsp.
For baby glazed carrots
Roasted cumin powder 1 oz.
Clean and blanch baby carrots and cut them in
Lemon juice 1 tbsp
desired shapes.
For baby glazed carrots
Heat a pan add butter, when butter starts changing color add nigella seeds and let them crackle.
Baby carrots 5 no Add carrots and saute for a min, take off from the heat
Butter 1 tsp Nigella seeds
½ tsp
add honey, lemon juice and salt.
Honey 1 tsp Lemon juice
¼ tsp
For Mint Jelly
Salt pinch Blend mint, ginger, serrano chili and the water in the
For Mint Jelly
jar of a blender until mint is finely chopped.
fresh mint, firmly packed 2 cups
Transfer to a saucepan; bring to a boil.
ginger
¼ cup
serrano chili 2-3 no
Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl;
water 2 cups freshly squeezed lemon juice 3
reserve liquid (1 3/4 to 2 cups). Discard mint.
tbsp
Return liquid to saucepan; add lemon juice and sugar.
sugar 3 1/2 cups
Bring to a boil; cook 5 minute. Add pectin, and return
liquid pectin 3 ounces green food coloring 3-4 drops
to a boil; cook 10 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.
#FINEDININGINDIAN | 50
March 2019
LAMB CHOP WITH BABY GLAZED CARROTS AND MINT JELLY RECIPE BY CHEF MANISH TYAGI
PREPARATION TIME 10 MINUTES. RESTING TIME 5 HRS COOKING TIME 10 MINUTES. SERVES 2
#FINEDININGINDIAN | 51
March 2019
KHEEMA POPSICLE Lamb leg, cut into cubes 1 kg
METHOD
Ginger, minced
½ teaspoon
Marinate lamb cubes with ginger, garlic,
Garlic, minced
½ teaspoon
coriander leaves, mint, garam masala,
Coriander leaves, minced
½ cup
cumin powder, salt green cardamom
Mint Leaves
¼ cup
powder, red chili paste, green chili and
Garam masala
½ teaspoon
onion for 4 to 5 hours.
Cumin powder 1 teaspoon Salt
¼ teaspoon
Mince the marinated lamb cubes finely in a meat grinder
Green cardamom powder 0.3 teaspoon
Take ice cream stick roll minced lamb
Red chili powder 1 teaspoon
mixture and shape it like candy. Crust it
Green chili, small 1 each
with quinoa
Onion, chopped 1 cup
Shallow fry the lamb popsicles on both
Quinoa 1 cup
the sides 2 min each
Serve the lamb popsicles with green
TO SERVE
chutney
green chutney 20 grams
#FINEDININGINDIAN | 52
March 2019
KHEEMA POPSICLE RECIPE BY CHEF PRASHANT CHIPKAR
PREPARATION TIME 10 MINUTES. RESTING TIME 5 HRS COOKING TIME 10 MINUTES. SERVES 4
#FINEDININGINDIAN | 53
March 2019
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