PRASHANT CHIPKAR

MASTI DUBAI

Born in Goa, Prashant grew up in a family where everyone was associated with the F&B industry. It was his early influences that led him to become a chef, his aunt had a hotel at Mahabaleshwar, a hill station in India, and during the holidays he would visit her and shadow her during her daily routine which included managing the hotel’s restaurant, this sparked his interest to pursue hotel management. Working with some of the best Indian chefs – Vineet Bhatia, Hari Nayak and Hemant Oberoi, Prashant honed his culinary skills and learnt a lot about techniques, understanding flavours and how to run a quality kitchen. His biggest learning would be that through the years he was able to think independently. His culinary philosophy is all about taking traditional dishes, fusing them with modern techniques and flavours or taking popular non-Indian dishes and infusing them with Indian flavours to enhance the flavour or to simplify them is what he strives for.

Khakra is a staple in every household in the west and north India. Typically, old leftover bread would be slow cooked on the pan and cooked until it crisp. Truffle and a variety of mushrooms are found in northern and eastern India. The dish pays homage to these 2 ingredients which represents different parts of India giving it a modern twist. The dish is garnished with lamb lettuce for freshness, truffle caviar and freshly grated truffle for depth.

TRUFFLE KHAKHRA

by PRASHANT CHIPKAR

INGREDIENTS

2 plain khakhra’s 5g lamb lettuce 10g white truffle oil 6ml chilli oil 15g truffle caviar 6g black truffle fresh 15g Philadelphia cheese 20g cooking cream 60g wild mushroom sauce

Method

Heat a pan and add the wild mushroom sauce, Philadelphia cheese, truffle oil and cream, cook it for a few minutes and keep aside. In a plate place khakhra, drizzle chili oil on it Put the mushroom sauce in the centre, add the truffle caviar on the sides of the sauce on the khakhra and garnish with the lamb and black truffle.