NIGEL LOBO

STARS N BARS UAE

Nigel Lobo’s career started in his late teens. Finishing his Diploma in Kitchen Management from the famed Oberoi Centre of Learning and Development (OCLD). He has trained at Miramar under Michelin-Starred Chef Paco Perez and at Compartir under Chef Mateu Casanas in Spain; Attica in Australia under Ben Shewry, La Vie under Thomas Buhner in Germany and at a local tapas bar in Valladolid-La Tahona under Chef Jose. Nigel trained to run a restaurant, organise the logistics of service and supplies, price the menu in each segment, portion the plates, train staff, and overall run a successful chain of restaurants. As the Group Executive Chef for Stars n Bars, UAE, prior to this, he was the Executive Chef and Group Culinary Administrator at the Royal Orchid Hospitality Group where he took care of various standalone restaurants serving different cuisines and catering to different market segments. He was also the Chef de Cuisine at The Eloquent Elephant at the Taj in Business Bay, Dubai.

MAKAI PALAK

by NIGEL LOBO

A household favourite where fresh green spinach from farms is pleasantly complimented by the sweetness and crunch of the sweet corn. It’s a healthy dish, my mum used to cook it along with paper thin rotis or phulkas. The spinach in the dish can also be substituted with fenugreek leaves, commonly known as methi or mustard leaves.

INGREDIENTS Spinach paste

1kg spinach / 1.5l water to blanch the spinach 750ml ice cold water / 2 green chillies / 15g ginger

Method

Take 4 to 5 cups of water in big saucepan and bring it to a boil on medium high heat. While it is coming to a boil, in another bowl prepare with ice cold water. Once the water starts boiling, lower the heat, add the washed spinach leaves. Let it cook for 4 minutes and immediately, drain the water using a strainer or colander and immerse the spinach into the ice cold water to stop further cooking. Drain the spinach leaves and blend it, add green chilies and ginger. Make a smooth paste and keep it aside.

Corn palak curry

200g sweet corn kernels, boiled / 30ml oil / 50g onions, chopped / 20g garlic, chopped / salt for seasoning / 3g garam masala / 30ml cooking cream.

Method

In a pot with water, boil the corn and cook for 10 minutes, cool and remove the kernels. Heat oil in a pan on medium heat, add the chopped onions, sprinkle some salt and cook till the onions are soft and light pink or translucent in colour. Add the garlic paste, mix and sauté for a minute. Then add the spinach past, mix and let it come to a simmer for 2 to 3 minutes. Add the garam masala powder, the remaining salt and mix well. Lower the heat, add cooking cream and mix it. Let it come to a simmer and add boiled corn kernels. Mix and simmer for 2 minutes. If the gravy is too thick then you can add a splash of water and simmer for few more minutes.