PRIYAM CHATTERJEE

INDIA

Priyam Chatterjee grew up in a family of exceptionally traditional cooks! Hospitality ran in the household from the time he can remember, taking care of the relatives, gathering and going to the local market early morning with his father was an usual affair. In school Priyam, was exposed to farming and gardening, which gave him a totally different view at a later stage of his life which is now. As a lad he was pursuing to join the army, which at some point didn’t work out and he decided to take in culinary. Priyam worked in some of the most prestigious kitchens and was featured by Forbes 30 under 30 achiever for culinary and the 2018 semi-finalist of the San Pellegrino Young Chef.

INGREDIENTS

80g fresh razor clams 6 kaffir lime leaves 3 tbsp ginger juice 3 tbsp garlic juice 60ml coconut cream 45ml cream 1 tbsp uzu juice 2 green chili, juice 200ml garam masala infused fish stock Salt for seasoning Pinch of sugar White pepper for seasoning Garlic flower bud - a small bunch, depending on the season you can elevate the dish with different flower buds. The fresh intense garlic bud gives a natural zing and kick to the dish and not just for beauty purpose.

Method

The razor clams are cut fresh sashimi style and placed on to a mould. The malai curry ensemble is very much a French style of making a basic rich flavoured stock and then reducing it twice to enrich the bouillon. The dish needs to be plated fresh and then gradually adding everything before finishing off with the cream and seasoning with salt and pepper.

RAZOR CLAMS MALAI CURRY

by PRIYAM CHATTERJEE

The dish is my representation of the future of Bengali cuisine on the international platform, my tribute and my heritage of being a Bengali as well. The dish showcases the subtle yet astonishing beauty of regional food and an edible hyper stimulation of look in terms of precision and dimensions.