MANAV TULI

CHAAT HONG KONG

Manav Tuli draws from a wealth of experience over the past 18 years in some of the finest kitchens of London and India to create a menu of bold, inspiring renditions of much-loved Indian favourites. He began his culinary career in the south western coastal state of Kerala, where he gained a firm foundational knowledge of southern Indian culture and its cuisine. He then embarked upon an exciting opportunity at luxury hotel group The Oberoi in the princely state of Rajasthan, where he refined his technique and learned to adapt to a new style of Indian cuisine given the region’s dry and arid climate. After a short stint in The Oberoi Mumbai, Manav ventured out into the world to discover international cuisines, starting in the resort island of Mauritius and finally landing himself in London. Here he worked his way up the culinary ladder, first joining Chutney Mary Chelsea in 2011 as sous chef, before opening Chutney Mary St. James as head chef in 2015. He then went on to open the modern Indian restaurant Tamarind in 2019, which went on to be awarded a Michelin star. Passionate about re-connecting with his roots no matter where he is in the world, Manav enjoys learning about ancient Indian scriptures, mythology, symbols and rituals in his free time.

TANDOORI ALASKAN KING CRAB

INGREDIENTS

15 Alaskan king crab legs

Marinade

200g yoghurt 8g turmeric powder 8g mustard oil 2g garam masala 4g raw mango powder, amchur 4g garlic paste 4g ginger paste 16g lemon juice Salt for seasoning 2.5g yellow chili powder 2g roasted cumin powder 2g sugar 10g cream

Finishing

100g melted butter Juice of 3 limes

Method

Debone the crab legs and keep it on the side. If deboning is done at a semi frozen state, it gives better results. Mix all the marinade ingredients, apply the marinade on each crab leg individually - handling carefully not to break the meat; and let it rest for 2 hours. Skewer the crab and cook at 400C for approximately 5 to 6 minutes, when you see the crab has achieved the required colour, remove. Remove the crab legs from the skewer, baste them with melted butter and lime juice and serve. This dish is best served with mint chutney, caper chilli raita and masala spiced onion.

by MANAV TULI