AKSHAY BHARDWAJ

JUNOON NEW YORK

Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from apprentice to executive chef at Junoon. This was the only Indian restaurant to earn a Michelin star in 2018 and 2019. Akshay was selected as a Gohan Society Culinary Scholar — and traveled to Japan to work at Restaurant Tsubajin in Kanazawa— and became the first Indian chef to be selected for the Forbes “30 Under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.

TELLICHERRY DUCK BREAST WITH TELLICHERRY PEPPER SAUCE

INGREDIENTS Tellicherry sauce

100g coconut oil 10 curry leaves, chopped ½ tbsp black mustard seeds 1 tbsp ginger, minced 1 tbsp garlic, minced 2 medium red onions, rough chopped 2 medium tomatoes, rough chopped 25g tellicherry peppercorn 5g black pepper powder ½ tbsp coriander powder ½ tbsp cumin powder

by AKSHAY BHARDWAJ

½ tbsp red chili powder 2 tbsp tamarind paste 100g coconut milk 1 cup warm water Salt for seasoning

Method

Heat oil in a pot, add the mustard seeds and curry leaves and sauté. Once the mustard seeds and curry leaves crackle, add ginger, garlic, and red onions. Sauté until the onions turn lightly golden, add the remaining spices, tomato and sauté for 2 minutes on medium heat. Add water and cook the tomatoes for 5 minutes on medium heat. Add the tamarind and coconut milk and cook for a couple of minutes. Season with salt and grind the sauce to a smooth consistency, add water if required. Cook the 14 day dry aged duck breast, season with salt and pepper and sear it on a flat pan. Slice and finish with sea salt, heat up sauce and serve the duck breast on top of the sauce.