AARTHI SAMPATH

CHINESE TUXEDO NEW YORK

Aarthi Sampath’s foray into the culinary world began with an exploration of flavours found in the diverse kitchens of Taj hotels and interning in different restaurants in Mumbai, New Delhi, Chennai and Hyderabad for 5 years. Her passion for cooking started in her parent’s kitchen as she perused through cookbooks of figures that seemed to be in a place she could never reach. Her curiosity for learning and exploring global cuisine brought her across the globe to America. Specializing in Baking and Pastry and Food Service Management at the prestigious Johnson & Wales Culinary School in Rhode Island, she started her internship at the MichelinStarred restaurant Junoon in New York City. Rising up the ranks quickly, she took over the upscale Indian restaurant American Gymkhana in Orlando as the was Executive Chef and later went back to Junoon as chef de cuisine. In addition to leading the kitchen for one of Junoon’s expansion projects, Aarthi was honoured to work with Vikas Khanna on The “Billionaire’s Club Dinner” hosted by Prime Minister Modi at the Waldorf Astoria in NYC. She went on to win Chopped; the Food Network based culinary cooking competition, and competed again on Chopped Masters. She then went on to beat the Iron Chef Bobby Flay on his Food Network game show ‘Beat Bobby Flay’ with her biryani being the winning dish and then went on to compete on Fire Masters Canada. Currently she is Head Chef at Chinese Tuxedo , a modern high profile Asian restaurant in New York City; and also the consultant chef for Bombay Sandwich Company in Manhattan.

INGREDIENTS Fish Marinade

4 fillets, one whole pomfret weighing roughly around 500g ½ lime, juice 1 tsp turmeric powder 2 tsp coriander powder 1 tsp cumin powder 1 tsp himalayan salt 1/4 cup semolina flour to crust 3 to 5 tbsp sunflower oil to pan fry

Method

In a medium size bowl, whisk together all the ingredients except the fish and semolina. Liberally slather over the fish and marinate for about 30 minutes. Dip the fish in semolina flour on both sides. Heat a non-stick or cast iron skillet with oil, add the fillets and cook on each side for about 2 minutes.

Plantains

1 large or 2 medium plantains peeled and cut into 1/4 inch thickness 2 tbsp coconut oil 1 tsp mustard seeds Pinch of asafoetida 8 curry leaves 1/2 tsp Himalayan salt

Method

Heat oil in a pan on medium heat, add the mustard seeds and let it crackle, add the asafoetida and lower the heat to a minimum. Add the plantains and slowly allow it to caramelize on one side for about 3 to 4 minutes. Flip and cook for another 3 minutes or until fork tender.

Curry leaf coconut chutney

½ fresh coconut, chopped and blitzed in a mixer or a food processor 1 tsp salt 1 green chilli 20 curry leaves ½ lime, juice

Method

Blitz everything in a blender and adjust the seasoning.

Assemble

Lay the plantains on the bottom of the plate, lay the cooked fish on top, and add the coconut chutney.

PAN FRIED POMFRET, CRISPY PLANTAINS WITH CURRY LEAF COCONUT CHUTNEY

by AARTHI SAMPATH