2 minute read
ROHIT SHARMA
ARMANI/AMAL DUBAI
Rohit’s love for gastronomy and the influence of his mother and grandmothers, seeing them cook. He never ever thought of being in a kitchen or be able to be called a chef or cook, he always wanted to play sports and build his career around it but was introduced to the culinary world by his mother who after searching around a lot of career options wanted him to try and pursue hotel management. Rohit was not sure when he joined but got interested and attracted to cooking during his first year. And from there on it has been a memorable and glorious journey. He pursued his bachelor’s degree from Institute of Hotel Management, Gurdaspur in Punjab, India and his Master’s in International Hospitality from Vatel International Business School, Nimes, France. In 2008 he was an apprentice at the L’Auberge Du Pere Bise, in Talloires, France and a year later moved to the UK to work at the Crowne Plaza Marlow, Buckinghamshire and in 2011. Dubai was his stop and he got the privilege to work at Pierre Gagnaire at Reflets, Intercontinental Dubai Festival City and currently the chef at Armani/Amal. Knowledge is what drives Rohit to learn about new cultures, flavours, combinations and so on, in order to fuse them into his dishes.
INGREDIENTS Lobster
1 lobster, blanched and shelled 10g herb pesto 1 baby zucchini 3 heirloom tomatoes 3g tomato caviar 10ml olive oil 100g butter Salt and black pepper for seasoning Edible flower for garnish
Goan sauce
10g coriander seed 10g cumin seed 10gdry red chilli 100ml oil 50g onion sliced 10g ginger garlic paste 10g red chilli paste 5g tomato paste 2g turmeric powder 20g coconut milk powder 5ml kokum water
Method
Blanched the lobster in boiling water for 2 minutes, place it in ice water to stop the cooking. Remove the tails, claws and knuckles and keep aside. In a pan dry roast coriander seed, cumin seed and dry red chilies. Make a paste using some water. In a pot, add oil to heat, add the onions and cook till its golden brown. Add ginger garlic paste, red chilli paste and turmeric powder. Cook for 10 minutes. Make coconut milk by using coconut milk powder and hot water. Add the coconut milk and kokum water to the pot and boil on medium heat till the mixture reduces to a thick sauce. To finish, poach the lobster in butter and glaze with Goan sauce. Sear the baby zucchini with olive oil. Cut heirloom tomatoes in a random shapes and dress with salt, black pepper and olive oil.
GOAN LOBSTER
by ROHIT SHARMA