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BOBBY GEETHA

Leeds-based, Indian Chef Consultant Bobby Geetha, has launched a new self-published Indian cookbook during lockdown - Fine Dining Indian: Easy To Cook Restaurant Recipes At Home.

The MasterChef UK semi-finalist was the series’ top-rated chef contestant of BBC MasterChef The Professionals in season 8. Bobby recently moved to Yorkshire after completing a project in Dubai and is a corporate chef for a 21 outlet Indian Restaurant chain which has three restaurants in the UK. Chef Bobby Geetha cooked up the idea for the book during his 3 months at home, producing recipes and dishes for his YouTube channel.

“I have to set an example for all chefs out there, each one of us are an artist in our own right. Don’t wait until someone offers a hand, just do amazing things with what is within your reach,” Bobby enthuses.

This cookbook concept is to make fine cooking accessible to all households, as well as to Indian restaurants too. Fine Dining Indian is a vision in achieving positive eating and cooking habits from Indian kitchens, encouraging choosing the right fine ingredients and practicing excellent cooking techniques to produce the tastiest recipes.

Some of the delicious dishes featured include Achari Octopus, Wildboar Sausage Vadapav, Tapioca Poppadom, Lamb Sweetbread Shami Kebab, Duck Egg Naan Roll and many more.

“The Book brings out the importance of ‘we are what we eat’ and food can strongly affect our emotions,” says Bobby.

Prep 20 min Cook 20 min Serves 4-6

200g Jerusalem artichoke skin on and washed

10g lemon juice Oil to fry 2g chilli powder 2g chaat masala 10g sev 10g mint chutney 10g Tamarind chutney 20g fresh pomegranate seeds 50g thick yoghurt 10g onion finely chopped 3g coriander finely chopped 3g green chilli finely chopped 2g micro coriander cress

Simple recipe Jerusalem artichoke chaat

Slice Jerusalem artichoke into thin slices using a mandolin, keep in water mixed with lemon juice. Heat oil to fry and maintain temperature at 170°C. Drain and fry artichoke till it’s crispy.

Drain to paper towel. Toss with chilli powder and salt, keep aside.

Beat yoghurt add pinch of sugar if it’s sour.

In a bowl toss Jerusalem artichoke, (keep a few pieces separate for garnish) with chopped onion, green chilli, coriander and chaat masala.

Place the tossed mixture in two serving bowls, cover with yoghurt, line on top with mint and tamarind chutney, sprinkle pomegranate seeds.

Place artichoke chips and sev crisp on top. Garnish with coriander cress, sprinkle chaat masala.

Fine Dining Indian: Easy To Cook Restaurant Recipes At Home by Bobby Geetha is self-published, £19.00, available on amazon.co.uk

Follow Bobby: Instagram - chefbobbygeetha Youtube - Bobbygeetha

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