ANUP PAWAR

FAIRMONT THE PALM DUBAI

Director of Culinary Anup Pawar’s global travels and training shines through all of his cooking and leadership techniques, bringing over a decade’s culinary expertise to his high profile cluster role at Fairmont The Palm, Th8 Palm, Movenpick JLT and RIVA Beach Club. A Kitchen Management graduate of the Oberoi Center of Learning and Development in Delhi, India, Anup is no stranger to luxury hotel brands, having worked at renowned five star hotel properties like the Oberoi Udaivillas in India and at the One & Only Royal Mirage as well as at The Address Downtown and Manzil hotels in UAE. He has always been capable of authentically driving the entire culture of any restaurant. He considers restaurants to be a space where he can touch every plate, enticing new guests and entertaining the existing ones.

CAULIFLOWER SALAD WITH SPANISH SHRIMP’S

by ANUP PAWAR

INGREDIENTS

150g cauliflower 10g manchego cheese 20g soaked raisin 2g salt 1g pepper 20ml lemon juice 4 Spanish shrimp’s 5ml olive oil 10g cranberry 10g hazelnuts 1g parsley, chopped 1g chives, chopped 2g chervil, for garnish 5 orange segments, for garnish 40g pumpkin seed purée

Method

Slice the cauliflower using a mandolin. Grate the Manchego cheese. Mix all the ingredients together. Spoon the pumpkin seed purée onto a platter, top with mixed salad and Spanish shrimps. Garnish with chervil, cranberry and orange segments.

Pumpkin seed purée

100g pumpkin seed 150ml water 50ml olive oil 2g salt 5g honey

Method

Boil the pumpkin seeds with water until it is semi dry. Blend the boiled pumpkin seeds by drizzling olive oil. Add salt and honey.