NIKHIL BRITTO

RESTAURANT HEMANT OBEROI MUMBAI

Nikhil started his culinary career with The Taj Mahal Palace, Mumbai and worked under the finest Chefs of the Country from the Bakery to the legendary Golden Dragon, Travelled through the Villages of South Karnataka and worked under Regional Chefs Of Bengaluru and Developed his Love for Karavali and Nati style Cooking. Currently working under Culinary Genius Chef Hemant Oberoi has taken his cooking to a next level where they follow slow and ancient cooking techniques with Global Cuisine.

KODAGU BRAISED GAMMON

INGREDIENTS

500g gammon with less fat / 5g red chili powder 2g turmeric powder

Wet masala

100g coriander / 4 garlic cloves / 3 green chilies 8 shallots

Spice powder

15g coriander seeds / 12g cumin seeds / 5g peppercorns / 2cardamoms / ½ cinnamon stick 2g mustard seeds / 3 cloves / 5 curry leaves / 5 shallots, diced / 4 garlic cloves, crushed

Method

Broil the spices until slightly brown and make a fine powder in a blender. Marinate the gammon with turmeric, red chili powder and salt and keep it aside for 1 hour. Make a coarse paste of the wet masala ingredients. Heat oil in a pan and sauté the shallots and garlic lightly. Place the gammon on top of the shallots and garlic and add the wet masala, let it braise for an hour and a half. Add the spice powder, temper it with the curry leaves and sliced green chilies. Serve hot with some steamed rice.