Fine dining indian food magazine july 2017 Issue 5

ISSUE 5

JULY 2017

#FINEDININGINDIAN FACE OF FINEST NEW INDIAN CUISINE

Featured Chef

Manish Mehrotra

Street food

Thiruvanathapuram

Food tasting

Jamavar London

LEARN YOGA

WOMAN PRIDE ARCHANA'S KITCHEN

july 2017 Issue 5

highlights of this issue

04

08

10

13

15

18

21

24

Tandoor-i

chef manish mehrotra

Fennel

Archana doshi

Jamavar London

Finedining Explorer

thiruvananthapuram seasonal recipes

#FINEDININGINDIAN

EDITOR

PAGE 3

Editor's Letter We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are increasing day by day.

Our sincere gratitude to Tandoor-i For being our Prime Sponsor For July.

our Mentor CHEF SURESH PILLAI

we are extremely thankful for Chef Manish Mehrotra's, Archana Doshi and so many Industry leaders supported this Issue.

I would personally like to thank My wife supriya premaraj, my cousin Priya and all the esteemed personalities contributed to the magazine.

We urge all Indian chefs around the globe to contribute your recipes and articles for our future issues. We are also looking for promoters, through product placement advertisement.

Please write to chef@finediningindian.com

With Gratitude, Editor in Chief Bobby

#finediningindian

Our Vision: " To be the world's best fine dining Indian cuisine website and magazine"

We strive to achieve this by providing a platform for all Indian food lovers around the globe.

FEATURED PRODUCT

#FINEDININGINDIAN

PAGE 4

Tandoor - i Finediningindian magazine is proud to present fully integrated tandoor oven from British inventor nick jones.

Follow tandoor-i @

When

we

product

out

heard

on

more.

the

there

was

market

This

unique

we

a

new

were

Indian

culinary

fascinated

invention

enables

to

find

What is the story behind the product and motivation? o My Anglo/Irish roots didn’t really expose me

to

Indian cooking, the best I had growing up was

the

Sharwood’s curried mince with plain rice. However, at owner

their

to

have

home

an

integrated

kitchen

without

Tandoor

oven

compromising

in

the age of 19 I found myself at Birmingham University, I fell in love with curries and the rest is history. During

on

my uni days, I experimented with lots of foods, Italian, design.

We

had

an

in-depth

chat

with

Nick

Jones

Chinese and of course Indian but there was always managing

Tandoor-i

director

and

to

hear

find

about

out

the

Chef

story

Atul

behind

Kochar’s

part

something missing flavour wise. The naan bread and chicken Tikka was never quite as good, something was missing from my home kitchen, it was then I decided I

as

brand

ambassador

Tandoor-i

a

British

and

how

business

he

plans

to

make

success.

wanted my own Tandoor oven to replicate these traditional flavours. Fast forward into my 40’s I was in a position to build a dream kitchen and went looking

What is integrated Tandoor? o T a n d o o r - i i s t h e w o r l d ’ s f i r s t

for the integrated Tandoor – it didn’t exist, so I fully integrated

gas fired tandoor for the home kitchen. It will install fully hidden, much like a dishwasher, until you need it. Simply remove the lid, fire it up and away you go, authentic Indian flavours can be replicated in your home kitchen.

became determined to make one. I designed an oven and had it built to my specifications by a high end British manufacturer. Once installed it started to gather some interest amongst friends and family, one of whom suggested there was a gap in the market and business to be built, so here we are.

Could you please explain the product and the options available? o

Model 1 is 800mm wide x 815mm deep and is fully CE

approved for the UK & Ireland home kitchen markets.

o Model Nick’s research has seen the

2 will be 600mm wide x 600mm deep and will be

available Autumn 2017, again gas fired.

o

Each unit will come with a set of Accessories, Skewers,

development of an oven that

Naan hook etc…

allows creative homeowners

How you claim to be different than established Tandoor makers?

to produce succulently

o

caramelised authentic Indian

My simple USP is that we are fully integrated and we are

the first company in the world to have a Tandoor fully assessed for CE rating in a domestic environment and pass.

food in their own kitchens.

Tandoor-i.com

Who is your Target Clientele? o W e

are starting with the higher end of the kitchen market,

people who like some ‘food theatre’ in their homes and to entertain their friends and family. The skewers and Naan making are particularly entertaining and always draw a crowd Market research has also shown that there are those of Indian/Asian/Middle Eastern decent who perhaps had tandoors in their gardens growing up and now wish to replicate the authentic cuisine in their own kitchens.

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FEATURED PRODUCT

PAGE 5

N I C K J O N E S FOUNDER OF INTEGRATED TANDOOR OVEN LTD.

"ALL OUR PRODUCTS ARE ASSESSED AND TESTED TO THE RELEVANT CE STANDARDS BY BSI". NICK How much it will cost to buy? o Model 1 will retail from showrooms

£3,300

at

+VAT

o o

Model An

2

will

extra

be

a

similar

accessory

purchased

if

you

pack

needed

price can

also

more

be

skewers

etc.

How you plan to market?chef Atul's role? o First route to market is through higher end kitchen out

to

the

as

John

fit

into

o

showrooms. higher

Lewis.

when

we

end

The

existing

Model of

plan

were Atul

passionate

and

strives

flavours, were

in

to

create

when

ambassador.

with

making

cooking

Atul

and

know

#FINEDININGINDIAN

be

High

for

extended

Street,

model

for

like

2

such

to

retro

brand the

he

on

the

to

really

use

of

to

and

be

we

our

excited

his

revolution

going

cuisine

Indian

twitter

agreed

are

natural

Indian

authentic him

We

it's

a

about

make

Tandoor-i

we

is

seemed

contacted

delighted

brand work

I

the

looking

choice

is

will

kitchens.

ambassador he

2

to

expertise in

home

be.

FEATURED PRODUCT

PAGE 6

Do you plan to export Tandoor to India? o Yes, we also have plans to export model

2

throughout

other

countries.

How you plan to train Domestic users as it’s a High temperature equipment and skill based cooking? o

The

CE

certification

instruction health home

o

&

cook

Our

o

We

also

proof you

a

to

will

videos

guide

glove

adhere

have

novice

with

the

a

it

to

oven

to

side

of also

user.

gauntlet

each

Naan

the

series in

full

to.

tandoor

a

a

some

that

embedded

provide

apply

covering

aspects

needs

website

tuition help

manual

safety

includes

heat

for of

when

the

clay

CHEF ATUL KOCHHAR TRYING OUT SOME OF HIS SIGNATURE DISHES AT NICK'S HOME KITCHEN

o

Finally,

Oven in

cannot

the

have

one

UK

safety go

over

domestic

rated

the

feature 350

to

the

degrees

kitchen,

oven

is

340

so

C

we

degrees

C.

Do you provide Installation and any after service provided? o

As

with

all

gas

home.

Tandoor

a

Gas

Safety

o

Each

year

oven

parts

products

must

be

and

with

labour

the

installed

Registered

comes

for

by

Engineer

a

full

one

guarantee.

If you're planning a new kitchen and want a Tandoor, visit website www.Tandoor-i.com for suppliers around you.

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FEATURED PRODUCT

PAGE 7

#FINEDININGINDIAN

F

SPICE OF THE MONTH

PAGE 8

ennel ARTICLE

BY

SUPRIYA

PREMA

RAJ

Fennel is a common and much-loved spice

The seeds, which closely resemble that of anise

in India. Fennel is a flowering plant

seeds in appearance, feature oblong or curved

species in the carrot family. It is a hardy,

shape, about 3-4 mm long, light brown with fine

perennial herb with yellow flowers and

vertical stripes over their surface. Fresh fennel

feathery leaves. It is indigenous to the

seeds are a vibrant green. The seeds have a

shores of the Mediterranean but has

warm, sweet and intense flavour which turns

become widely naturalised in many parts

slightly mellow and bitter on roasting.

of the world, especially on dry soils near the sea-coast and on riverbanks.

Fennel bulb used as a vegetable is closely related to seeding fennel. It has grown for its

Fennel is native to the Mediterranean but

anise-flavored sweet taste fronds in many parts

also grows in Argentina, Bulgaria,

of Mediterranean region. Fennel is available

Denmark, Egypt, France, Germany, Great

fresh on the stalk and as dried or ground seeds.

Britain, India, Italy, Japan, Rumania and

Look for fennel which is evenly greenish-yellow

the United States. India is the largest

and not brown.

exporter of fennel seeds, widely known as saunf. A common practice in most Indian

Fennel stores best if dry-roasted, it also grinds

households is to have few fennel seeds or

easily. Store the spice in a dry jar away from

saunf at the end of every meal.

light. Fennel is also used for some medicinal purpose. The use of fennel as a digestive aid is

The word "fennel" developed from the

well known.

Middle English fennel or fenyl. This came from the Old English fenol or finol, which

Fennel tea is considered very helpful for

in turn came from the Latin feniculum or

indigestion, bloating and constipation because

foeniculum, the diminutive of fenum or

of the oils found in these seeds. Drinking fennel

faenum, meaning "hay".

tea regularly helps flush out excess fluids as it works as a diuretic. Fennel seeds reduce

The Latin word for the plant was ferula,

asthma symptoms.

which is now used as the genus name of a related plant. Fennel is a perennial herb.

Fennel seeds and their phytonutrients help clear

It is erect, glaucous green, and grows to

sinuses. It also helps purify the blood. Fennel

heights of up to 2.5 m, with hollow stems.

seeds contain vitamin A which helps to improve

The plant has wispy leaves and clusters of

eyesight.

tiny yellow flowers on fine stalks.

#FINEDININGINDIAN

SPICE OF THE MONTH

PAGE Â 9

The bulb, foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world.

Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. Young tender leaves are also used for garnishes, as a salad, to add flavour to salads, to flavour sauces to be served with puddings, and also in soups and fish sauce.

Many eggs, fish, and other dishes employ fresh or dried fennel leaves.

Florence fennel is a key ingredient in some The seeds also have very powerful free radical

Italian and German salads, often tossed with

scavenging properties that help beat oxidative

chicory and avocado, or it can be braised and

stress and protects the body from various cancers

served as a warm side dish. It may be

of the skin, stomach and breasts. Fennel seeds

blanched or marinated, or cooked in risotto.

have a very potent chemo modulatory effect too.

Fennel seems to add richness to meat gravies, sweetness to desserts and a special zest to

Fennel seeds have emmenagogue properties that

vegetables.it is used powdered or whole with

promote and regulate menstrual flow. The herb

lamb, potatoes and in crisp golden sweets

also has phytoestrogens that help with issues like

that are drenched in fennel-flavoured sugar

premenstrual syndrome, menopausal disorders,

syrup. Fennel is also used in pickles and

and breast enlargement.

chutneys in North India and a fennel infusion is a delicious base for refreshing drinks.

#FINEDININGINDIAN

FOOD TASTING

MAYFAIR | LONDON Tasting By Bobby

As stated In Jamavar's website “Jamavar London will showcase a wide array of flavours from across India. On the menu are dishes from the Royal Kitchens of the North along with succulent options from the shores of the South. The kitchen team is led by Executive Chef Rohit Ghai who is of revered culinary pedigree having lead several Indian Michelin starred kitchens, including most recently Gymkhana, Trishna and prior to that, Benares. The menu tasting plates are inspired by his travels to India, and the signature Jamavar dishes, are based on his deep dive into the culinary wealth of The Leela, with its Corporate Chefs de Cuisine. Jamavar London is the culinary jewel of The Leela Palaces, Hotels and Resorts. It is the sixth restaurant within its family and the first outside the majestic sub-continent.”

£65 plus service charge and beverages on top , Vegetable biriyani 18£ We had Tasting menu of 7 course – will cost you

1. Tellicherry Pepper & Garlic Soft Shell crab damson chutney & garlic chips Crab is nicely fried. Tellichery pepper sprinkled on top, garlic chutney is over powering the delicate crab flavours. Crispy garlic was enough to give the garlic punch. Damson chutney is completely confusing Damsons are the plum which are black in skinned and dark flesh. Quite sure how ever you make you don’t get this red color. It even tasted like chilli tomato ketchup.

2.Lobster Idli Sambhar idlis, black pepper lobster & aubergine sambhar Cute presentation. Loved the mini skewer idli. Sambhar was with good flavours. Lobster is over cooked and tough than you expect it should be in a high standard Restaurant. Predominant use of pepper in both courses could have avoided.

3.Malai Stone Bass Tikka mace, green cardamom & avocado chutney This is only star dish of the entire 7 course. Stone bass is a good choice it’s a firm flesh fish. When cooked just to point it’s so delicate. Here the chefs did so perfect, Malai marinade with mace, cardamom and green chilli just complements the fish.

Avocado chutney is unique idea and nice gives a feel of nicely done stone grinded pesto.

PAGE 10

#FINEDININGINDIAN

PAGE 11

FOOD TASTING

4.Tulsi Chicken Tikka sweet basil, pickled radish & raita This

has

and

best

It

is

juicy

is

used

forget and the

been dish. and

it in

Mint

may

as

goes

use

sublime.

thigh

raita

is

to

is

moving

unless

Radish

mint

be

fast

the

dry

chutney

of

as

flavour

tender

tandoor.

balance or

Basil

rarely

miss.

check

promoted

cut

you is

lightly

a

hit

bitter

coriander

need

Ginger.

5.Adraki Lamb Chops Ginger to

marinated

slightly

its

more

tender.

been

The

beaten

Taste

is

flavour

than loin

to

nice

lamb

doesn’t

medium

part

make

even

chop.

and

though

cooked

well,

seems

flat

come

It

yet

like

it’s

tender.

Ginger

through.

6. Prawn Mappas raw mango, mustard seeds & shallots .

Served

with

basmati

This

dhungar

rice

course

&

mixed

would this

a

tasting

course

restaurant

of

take

in

away

menu.

Prawn

flavour doesn’t name an

and

suggest.

unusual

for

standard

Mappas on

any

one

have

menu

between

bit

have

doesn’t

this

aloo

your lacks

bland

smoky

Potatoes

spongy

from

prepared

from

supermarket.

full.

a

place

.It’s

like

a

tasting Kerala Dal

flavour were

new

in

a

side.

texture

packer

udaigiri,

breads

make's

Personally 7

dal,

as

good

that mid

but

yougets potato

FOOD TASTING

#FINEDININGINDIAN

PAGE 12

Petit – Fours or pre-dessert amenities it’s said almond Florentines. few Mini Madeleine’s and Nougatines a nice touch to pamper guest. But can’t understand the urge of all High profile Indian restaurants to promote French dessert. May be its easy to make as it’s hard to find a best Halwaidessert chef If these restaurant’s don’t promote our great Indian sweets and desserts it will remain only in take away dessert shop.

7.Chilli Chikki Lava Chocolate Fondant cinnamon kulfi, caramelized pecans Fondant is nicely cooked; chocolate doesn’t flow but its soft way better than one we tried in Gunpowder restaurant.

Kulfi I believe is a pacojet finish lacks the cinnamon flavour. Pistachio crisp tasted more like a dried melba toast. Fresh pistachio crumbed would have been better or air dried pistachio sponge.

Dum Tarkari Biriyani seasonal vegetables, basmati rice, crispy onions & fresh mint Biriyani Tarkari is a normal affair. Do I need pay 18

£

for this it’s a rip off flavours are

nice but that’s what you expect. Can understand the pricing mix you need to balance in a menu. But they must be making a profit margin more than 95% in this dish Puff pastry on top is a messy affair.

Stuffed Kulcha - cheese Jamavar London is treated same as a Luxury hotel

Kulcha is cooked nicely its soft and you can feel the cheese inside. Kids will love it

Restaurant with impeccable interiors. we kept the tasting as real as you get all dishes presented as you see in pictures .The one dish stood out is

stone bass malai

tikka and we place our taste stamp on it.

INDIA

#FINEDININGINDIAN

Fine

Dining

in

India

PAGE 13

from

an

Explorer

Words and pictures by Fine Dining Explorer

About the Author Fine Dining Explorer is the first (in 2012) person to complete the World's 50 Best Restaurants and his experiences have been featured in The Guardian, the London Times, Forbes India, The New Yorker and Waraku. In 2017, a selection of his top reviews from his website were translated into Mandarin by a Beijing-based publisher, and produced as Fine Dining Explorer. which is among the first books in China to describe personal experiences of fine dining around the globe.

Over the past decade or so, I’ve eaten in a lot of places, and I mean a lot.

In fact, I’ve experienced the offerings of literally hundreds of the leading restaurants across six continents. Given that I’ve personally tasted the cuisine of so many of the world’s regions, you probably won’t be surprised to learn that one of the questions I’m most often asked is ‘What’s your favourite type of food?” And it’s a question I always find hard to answer because I don’t categorise favourite food by cuisine type but by the quality of the cooking– they can all be wonderful or awful, depending on the quality of the cooking. It may sound simplistic, but a carefully executed dish using good quality ingredients is always a winner for me!

But the ITC Maurya is home to more than just one superb eatery. The hotel also hosts

Dum Pukht, which

specialises in traditional dum cooking.

This is a technique in which food is tightly sealed in a pot and cooked over a low heat. If you’re the type who likes a bit of background to your food, you’ll love Dum Pukht, as their menu makes fascinating reading with its

While I won’t claim to have a single favourite cuisine, one thing’s for sure: one of my favourite places to visit is India. I’ve been lucky enough to stay in the country on several occasions – sometimes for as long as a month – and I’m always overwhelmed by the sheer diversity of Indian food. I’m not talking just about the diversity of cuisines, from North to South, but also the diversity of formality and style, which ranges from street side to 5-star

detailed historical background of Dum cooking. A word of warning though – Dum Pukht offers no tasting menu, so you would be wise to go as a group of hungry foodies if you want to sample a wide variety of dishes.

hotel, and from traditional cooking to modern techniques. And, as if this weren’t enough, there’s also the wonderful hospitality and the warm friendliness that you’ll find wherever your travels take you in the country.

If you’re in South India, do make a visit to

Dakshin in ITC Windsor Bengaluru

(aka Bangalore). Specialising in classic So, what are my fondest memories of dining in India? I’ve had far too many mouth-watering experiences to list them all, but there are some which have lodged themselves in my mind for being particularly enjoyable. Take, for example,

Bukhara, situated in the ITC Maurya hotel in New Delhi– the

residence of choice for visiting world leaders, and other dignitaries.

Dedicated to traditional Northwest cooking (hence its name), Bukhara employs a cooking method based on charcoal-grill and tandoori, so it’s all dry heat, not a curry place. And its signature dish, Dal Bukhara, is about as good as it gets, when it comes to traditional dal. In fact, it’s so famously good that many locals make it a mission to experience Dal Bukhara at least once in their lifetime. Having eaten there several times, I can see why!

dishes from the four southern states of India (the clue’s in the name, as ‘Dakshin’ means ‘South’), this excellent establishment has been delighting customers for some 30 years now, and is considered by many locals to be a culinary gem. Dakshin can also be found in Delhi and Mumbai. While you’re in Bengaluru, try not to miss

Jamavar, a culinary jewel of The Leela Palace offering refined cuisines from both the southern and northern regions of India.

#FINEDININGINDIAN

FEAUTURED RESTAURANT

PAGE 14

But if you really want to treat yourself, indulge in an overnight stay at the Taj Lake Palace. Set amid the sumptuous surroundings of awhite marble palace “floating” on Lake Pichola, the restaurant,

Neel Kamal

(meaning “blue lotus”), oozes elegance and sophistication from every pore and offers a menu to match. Using local ingredients and woodfired stoves, Neel Kamal is the perfect place to experience royal Rajasthani cuisine – and you’re unlikely to find a more romantic and scenic setting in which to fully enjoy your meal. It’s worth noting that Neel Kamal is exclusive to hotel guests and only available for dinner.

Which isn’t the case at the

Grand Trunk in Amritsar - a place that

Finally, on this whistle-stop tour of outstanding Indian

for many families and friends for special occasions. What makes this

Indian Accent, located at The Manor, a modern luxury boutique

place particularly noteworthy is its international menu which contains

hotel in New Friends Colony, South Delhi. Founded in

popular Punjabi food but made to 5-star hotel standard.The kitchen

2009, it’s already known to many global foodies as it was

team is very flexible and friendly with a determination to bring flavours

listed in the Asia’s 50 Best Restaurants. Indian Accent

from local street food to a dining table. All you have to do is tell the

offers a unique menu that’s the brainchild of the ground-

manager that you want an experience of a local Panjabi meal, and

breaking and visionary Chef Manish Mehrotra, whose

he’ll do the rest. It’s perfect for late night eating, especially after an

creativity in fusing modern and traditional have to be seen

evening visit to Golden Temple, but it’s worth remembering that there’s

– or, more accurately, tasted - to be believed. Backed up

usually a full house until 1 a.m., so do book at least a day in advance.

by impeccable service and expert explanations of each

dish, it has to be one of the finest dining experiences I’ve

offers an all-day dining experience and has become a gathering spot

restaurants, we return to Delhi – specifically, to

ever had. If you have a bucket list, I recommend that you put this place on it! There are, of course, many more wonderful places to eat, nestling in every corner of this huge and incredibly beautiful country so rich in its history.

All I can do is urge you to explore this amazing gastronomical landscape for yourself – you won’t regret it, I promise you!

#FINEDININGINDIAN

FEAUTURED CHEF

PAGE 15

My entry to Hotel school was a clear-cut career decision.

My first hotel or professional Kitchen experience was at Taj President was I use to go as waiting staff. My career started as a hotel operation trainee in Thai Pavillion.

I have been trained for 7 years as a speciality Pan-Asian chef then turned my vision to Indian cuisine and it helped me to think from a different angle.

An idea of innovation in Indian cuisine struck while working in London. We had a restaurant called TAMARAI (Lotus) a South Indian restaurant. At that time I eat out a lot infamous London restaurants and of course in Indian restaurants. And this gives me a rude shock despite a great cuisine and a rich heritage of the cuisine. We were far behind among other cuisines in the world.

About convincing My boss to believe in a Modern Indian restaurant .what I remember.When I have given the opportunity to open a new restaurant we all agreed upon with Indian accent concept. There was a consensus in implementing the concept, and of course, the boss was on our side.

AN INSIGHT IN TO THE WORLD OF CHEF MANISH MEHROTRA. LEADING FROM THE FRONT "THE GREAT INDIAN FOOD REVOLUTION" I DON’T BELIEVE IN SIGNATURE DISHES ALL DISHES IN MY MENU ARE MY FAVORITES OTHERWISE IT SHOULD NOT BE THERE

In the beginning, it was hard to convince people as we were not serving the usual Indian dishes, an Indian restaurant without any usual Indian dishes.There were times people read the menu from outside and walk away. But eventually what we believed in slowly turned out to be a success. And rest is history.

There is tremendous pressure to play at this level, but at the same time, it makes me feel so proud that we are leading an Indian cuisine the world look up to. Definitely not, it didn’t hinder my creativity, it encourages me.

I have a huge collection of books. I still believe in reading great books. And I rarely look the internet for inspiration.

A COMMENT FROM A FAMOUS FOOD CRITIC AT OUR EARLY YEARS – “ IT'S NOT INDIAN ACCENT, ITS INDIAN ACCIDENT “ BUT WE PROVED THEM ALL WRONG.

FEAUTURED CHEF

#FINEDININGINDIAN

M

PAGE 16

ASH ROASTED INDIAN SWEET POTATO, HERB YOGURT, CRISPY OKRA

My inspirations are from the books, I opened up to all modern techniques through reading. I am not a big fan of molecular cuisine. In my kitchen, I do a lot of slow cooking, and for me boiling of any dishes or gravies is a complete disrespect to the ingredient.

Yes, I prefer to stay calm, but there are instances when I have to repeat myself how a dish should be produced, lack of consistency make me upset and it shows.

What I will be doing in kitchen depends on what the situation demands. When there is a new menu coming up I will be cooking or sometimes I will be at the pass. My team and my head chefs are trained long enough with me and they understand what I need.

End of the day it’s my menu and my vision. So when there are any changes from the set standards I will be upset and it shows. And for all the good job done I am the first one to appreciate.

Training is the most crucial element. We give all our international chefs an opportunity to work for Indian accent in New Delhi for 3 months. They will be continuously observed and motivated by our head chefs and senior chefs.

For me the recipes are there only for a guideline, tasting and understanding the process is more important. And my head chefs will ensure the consistency, quality and taste are met.

It’s very difficult to keep the team together for a long time. People move on for better opportunities and when they stay with us we reward them with better exposures. Both of my head chefs at New Delhi and New York been with me from the beginning.

On the development of the team and taking on new team member ‘Atitude’ Is main focal point. They need to listen and execute my instruction as it's my menu. All my head chefs are promoted within the team.

To Make the chef’s stay with you pretty tough now. competition is severe and yu need to treat, reward your chefs really well. In a way, it's good for the Industry and talented chefs to get what they deserve.

There are no daily Rituals I do, I like to take the day as it comes.

When I plan a dish I think about does it fit in the menu, does it has a story. Then work on improvising presentation and textures while keeping the originality intact.

As future project, many are in pipeline can't disclose, yes we are working on an Indian accent in London.

My legacy I want to leave behind to make Indian cuisine more acceptable to the International elite diners. It's not all about curries and North Indian. There are so many Amazing regional cuisines need lime light.

As far as my mentor there are many I could thank for. But one man stands tall above all of them. Chef Ananda Solomon of Taj president when I joined Taj Hotels as a Trainee chef.

For any young chefs out there or anyone who wants to be a chef. your Attitude is the key to your success. Stay humble, stay Hungry for Knowledge, Make your basics strong before Innovating.

Yes, I believe Indian culinary education system needs an overhaul. I still see the same curriculum being taught in Hotel schools which I used t study. Indian cuisine must be given its priority than the French basics we study.

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

PAGE 17

ARCHANA DOSHI

CEO & Founder of Archana's Kitchen . Highly accomplished Indian food presenter In India, we have some great bloggers, Food presenters and recipe developers who popularize Indian recipes all over the world and the evolution of Indian cuisine is not possible without their participation.

We, at Finediningindian, will be showcasing these bloggers, particularly women Indian food bloggers and food presenters who are taking Indian cuisine to the next level.

These stories can be inspiring to anyone who wants to pursue their passion and turn it into a gainful occupation.

O U R

I N D I A N

F E A T U R E D

W O M E N

P R I D E

more than 1.2 M followers

As she introduces herself "I am the Founder of Archana's Kitchen and an accomplished entrepreneur for the last 9.5 years.I am a very passionate person with a perseverant personality who has self-driven motivation to make an impact in the society at large.

I conceived, created and launched Archana's Kitchen in 2007 and built it into one of the largest recipe and food discovery websites in India, enabling everyday users to become confident in their everyday cooking."

What was the motivation behind starting your website and having your name on it?

My love for food and cooking started at a very young age. At the age of eight, I put an on an apron and began cooking with my mother and have never looked back.

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

PAGE 18

Even though I was formally trained as in software engineering, my heart remained in food. Over the years, as I cooked for friends and family, the single most problem which they would share with me was they found cooking too difficult and

ingredients and things will slowly start falling

What are the innovations you are taking on in Indian cuisine and how you research, develop new recipes? W i t h e v e r y n e w r e c i p e t h a t w e c r e a t e

into place". I realised, it was easier for me to

on our platform, we are constantly looking at how

say that and harder for them to do. This is when I

we can provide a healthier cooking technique. In

switched careers and built Archana’s Kitchen.

addition, we focus a lot on the use of a lot of

Today, Archana's Kitchen is India's leading recipe

seasonal and local ingredients. More than

and food discovery website that gives the world

innovations, we have a huge task in hand to simply

a credible and confident ‘DIY' (Do It Yourself )

provide a variety in every home, every single day.

intimidating. I would listen and tell them, "It's not difficult, just start experimenting with

solution for everyday cooking. It has millions of

with rich content like menu plans, special diets,

What is the future of Indian cuisine according to you?

dinner ideas, lunch box ideas and more. We are

I am working on ensuring we retain our rich culture

a team of 6, with an in-house food expert and

and heritage when it comes to food. By going back

also 250 + writers on our platform. About the

to basics, eating minimally processed foods, with

name on the website never gave it any deep

healthier cooking techniques is my vision. And I truly

thought. I have the vision to touch every home

hope Archana's Kitchen can be the key driver for

and every heart through food.

that.

What was your initial Investment and work behind starting the website?

How do you schedule activities for your website?

The investment was simply time, passion and a

ahead of the schedule, at the same time ensuring

website. With two small children as young as 14

we are creating recipes and meal plans according

months and 2.5 years, I started the website with

to seasons. At each cycle focusing on ensuring we

a vision to make a change and empower people

offer nothing but the best for your users.

readers using the recipes and videos enhanced

We do maintain a calendar and are usually a month

with great recipes and cooking skills.

Who or what was your support system in the beginning?

What kept you going when you were not getting the due recognition after all the hard work you were given?

My husband was my complete support from the

Honestly, I have not been working to get recognition

beginning, and my willpower to make it happen.

and never for a day felt the need for it. With our

There was no other external support from

users constantly writing to us and letting us know

parents or nannies and the likes.

the difference we are making to their lives - it is the only thing which drives us to work harder to create

How did you overcome setbacks and if you want to share any setbacks you faced?

and offer more.

I wish I had more tech support, so the website

What effort goes into making a successful food website like yours?

can keep getting a better user experience. Apart

Passion, Persistence and the willingness to

from that, my journey to inspire people has been

understand, adapt and create value to the users

my only vision.

and their needs.

I never quite had any setbacks. Probably till date

YOGA

#FINEDININGINDIAN

YOGA ARTICLE BY YOGA GURU ABHILASH SOMAN

PAGE 19

How to do Right hand in Vishnu Mudra, close your right nostril with the right thumb and inhale (count 1 to 4 mentally) close both nostrils ( count 1 to 16 mentally)open the right nostril and exhale (count 1 to 8 mentally).Then inhale through right nostril (count 1 to 4 mentally) close both nostrils ( count 1 to 16 mentally)open the left nostril and exhale (count 1 to 8 mentally. This is one round. You can increase the rounds

Anulom vilom Pranayam or Alternative Nostril Breathing Pranayam is a Sanskrit word which means breath to be controlled.

‘Pran’means breath and ‘Ayama’ means control. This pranayama is also called Nadi shodhan pranayama. The place where you are doing breathing exercise should be free from dust and should have fresh air.

Anulom vilom Pranayam

according to your capacity.

Benefits 1. The three doshas of Vata, Kapha and Pitta are also regularised with regular practice of anulom vilom pranayama. 2. Through this pranayama, both right and left brain get activated.

3. Blood pressure and diabetes can be cured completely with the regular and dedicated practice of this Pranayam.

4. Diseases of the muscular system are cured and are

can be done in

two ways, for beginners it will be difficult to hold the breath. So initially no need to hold the breath.

beneficial in arthritis, flatulence and varicose veins, acidity and sinusitis.

5. Thinking becomes positive and you learn to overcome tension,anger,worry and forgetfulness, anxiety, uneasiness, high blood pressure, migraine and lack of sleep.

First, you have to sit in any sitting position which would be comfortable for you.Bring your right hand in Vishnu Mudra i.e. fold the index finger and point the finger and close your right nostril with your right thumb and close your eyes and focus the space between your eyebrows that is your Ajna chakra or third eye. Inhale through the left nostril normally and close the left nostril.

Then open the right nostril and exhale through the right nostril. Then you can inhale through the right nostril and close the right nostril and exhale through left.

The ratio can be 3:6 0r 4:8 (inhale: exhale) according to the capacity.ie 3 inhalations and 6 exhalations. This is the basic one. In Sanskrit inhalation is called ‘Pooraka', exhalation is called ‘Rechaka’and Kumbhaka is called retention of breath.

Once you practice the basic one for few weeks you will be able to hold your breath and you can go for the retention also. The ratio can be (4:16:8 or 3:12:6)4 inhalation,16 retentions and 8 exhalations.

6. Concentration, patience, resoluteness, decision-making ability and creativity also increase as advantages of anulom vilom pranayama.

7. Increases oxygen supply throughout the body, making one feel calm and peaceful.

8. Relieves stress, fever, eye concerns and ear issues. 9.

Improves blood circulation.

10. Treats a migraine, blockages in the arteries of the heart and chronic sinus problems.

11. Transforms negative thoughts to positive.

12. Controls obesity.

13. Streamlines metabolism.

14. Treats conditions of constipation, gastric, acidity, allergic problems, asthma, gastric problems and snoring.

YOGA

#FINEDININGINDIAN

PAGE 20

SETHUBANDHANASAANA OR BRIDGE POSE

How to do it Benefits 1. Lie on the mat, bend your knees, legs shoulder width apart.

1. The bridge reverses the stretch off the shoulder stand.

2. Catch the ankles of both legs with your

2. Stretches the chest, neck, spine, and hips.

hands.

3. Strengthens abdominal and lumbar muscles.

3. Relax the body and mind.

4. Improves circulation of blood.

4. Inhale and with the support of the arms

5. Helps alleviate stress and mild depression.

slowly raise your hips as much as possible and

6. Calms the brain and central nervous system.

shoulders and head on the floor.

7. Stimulates the lungs, thyroid glands, and abdominal

5. Getting a good arch to the upper back as

organs.

well.

8. Improves digestion.

6. Close the eyes and relax the whole body in

9. Helps relieve symptoms of menopause.

the final pose for as long as comfortable.

10. Reduces a backache and headache. 11. Reduces

7. Hold the position for 30 seconds, release the

fatigue, anxiety, and insomnia.

hands, lower the back and return to the

12. Rejuvenates tired legs.

relaxation position. Beginners should hold the

13. Relieves symptoms of asthma and high blood

final position for a few seconds only and

pressure.

gradually increasing the time over a period of

14. Therapeutic for hypertension, osteoporosis, and

weeks.

sinusitis.

Precaution

Interested yogis and yoginis can join me for the 7 days yoga and wellness retreat in Kerala from 18th Nov to

1. One shouldn't perform this pose if suffering from neck pain.

2. In back injury, it should be avoided.

26th Nov 2017. For more details, you can write to me in abhilashsoman16@gmail.com and Whatsapp no 919895102539.

3. Skip the yoga poses if one having knee pain.

4. Avoid it during shoulder injury.

5. Avoid turning your head right or left while you are in the pose.

My website is www.avadhutayoga.co. Follow me on my face book page -Yoga with Abhilash. https://www.facebook.com/Yoga-with-Abhilash953306254684951.

#FINEDININGINDIAN

STREET FOOD

THIRUVANTHAPURAM

Your diet is a bank account. Good food choices are good investments Photos provided by : Syam G, Follow him @

@syamieg80

PAGE 21

STREET FOOD

#FINEDININGINDIAN

PAGE 22

On the streets of Thiruvanathapuram Thiruvananthapuram known as Trivandrum is the capital city and the largest city of the Indian state of Kerala.

WORDS BY SUPRIYA PREMA RAJ

Trivandrum is located on the west coast of

This is primarily due to Ayurveda's

The city also gets rain from the

India near the extreme south of the

popularity in foreign countries.

receding north-east monsoons which

mainland. Referred to by Mahatma Gandhi

Medical tourism is further promoted

hit the city by October. The dry

as the Evergreen city of India. The city is

by modern medicine hospitals in the

season sets in by December.

characterised by its undulating terrain of

city. Recuperation facilities are

December, January and February are

low coastal hills. It is classified as a tier-2

available at five-star beach resorts

the coldest months while March, April

city by the government of India. The

and hill stations nearby.

and May are the hottest. The general

world's richest temple Padmanabhaswamy Temple is located here.

cuisine of the people is Keralite Thiruvananthapuram is a major tourist

cuisine, which is generally

hub in South India. Kovalam and

characterised by an abundance of

The city gets its name from the Malayalam

Varkala are popular beach towns

coconut and spices. Other South

word Thiru-Anantha-Puram meaning "The

located near the city. The

Indian cuisines, as well as Chinese

City of Lord Ananta", referring to the deity

Padmanabhaswamy Temple circled by

and North Indian cuisines, are

of the Sri Padmanabhaswamy Temple

the East Fort is believed to be among

popular.

located in the city. Thiruvananthapuram is

the richest and grandest temples in

also known in the literature and popular

the world. Other places of interest

Street foods are one of the favourite

reference as Ananthapuri derived from the

include Shanghumukham, Azhimala

destinations for any foodie. They are

Sanskrit word Syanandurapuram, meaning

Beach, Agasthyamala rain forests,

the only food you look for when you

"The City of Bliss" in Carnatic kirtanas

Neyyar Wildlife Sanctuary,

are hungry and when your wallets are

composed by Swathi Thirunal, erstwhile

Kallar[disambiguation needed],

nearly empty. Trivandrum is a place

Maharaja of Travancore. The city was

Braemore, Ponmudi hills, Poovar and

where people enjoy the street foods

officially referred to as Trivandrum until

Anchuthengu backwaters, Varkala

at large. Thattu dosa, Rasa vada, Hot

1991 when the government decided to

Cliffs and Kappil, Edava lakes. The

Chutney, Pappadam and Omelette

reinstate the city's original name

city is also known for its unique style

are some of the main street food in

Thiruvananthapuram. Being India's largest

of architecture involving Kerala

Trivandrum.

city in the deep south, it is strategically

Architecture with British and

Thattu dosa is a great option that the

prominent and hosts the Southern Air

Dravidian influences in Napier

food peckers can dig in here. Found

Command headquarters of the Indian Air

museum, Zoo which is one of the

in a thattu kada by the road side

Force, the Thumba Equatorial Rocket

oldest in Asia, Kuthiramalika and

these are the major destination for

Launching Station and the upcoming

Kilimanoor Palaces. Although there

any hungry chap. The dosas you get in

Vizhinjam International Deepwater

are a number of museums, Kerala

thattu kada, the thattu dosas are

Motherport.

Science and Technology Museum

different from the usual south Indian

includes the Priyadarshini

dosa. thattu dosas are thick in

Being the largest city in India's southern

Planetarium with the biggest

texture which is smaller and fluffier

tip region, it is important for both military

projection screen in south India.

than a regular dosa. Accompanied

logistics and civil aviation in the southern

with a coconut chutney and a

part of the country. Thiruvananthapuram is

The city has a climate that borders

sambar, they are perfectly balanced.

the headquarters of the Southern Air

between a tropical savanna climate

you have an option at the thattu

Command (SAC) of the Indian Air Force.

and a tropical monsoon climate. As a

kadas by ordering an omelette

result, it does not experience distinct

sprinkled with onions and green

Thiruvananthapuram (Trivandrum) district

seasons. The maximum temperature

chillies to get the perfect nutrition.

in the Indian state of Kerala promotes the

34 °C and the minimum temperature

Trivandrum chicken fry (kozhi

area's hill stations, back waters, beaches,

is 21 °C. The humidity is

porichathu) is another dish famous in

lagoons, and wildlife sanctuaries. The

high.Thiruvananthapuram is the first

Trivandrum. It is delicious Indian dish

area is a popular tourist destination and

city along the path of the south-west

served as a side dish for rice,

receives chartered flights for medical

monsoons and gets its first showers

chappati and paratha. Trivandrum

tourism, as there are more than hundred

in early June.

chicken fry is a crispy, delicious and

recognised Ayurveda centres in and around the city.

a spicy dish.

#FINEDININGINDIAN

Taste of London

RECIPES

PAGE 23

One of the Most sough after Food festivals in London. We at #FinediningIndian is extremely grateful to cover the Event for our #finediningindian Magazine .Article write up on food festival will be published on our July Issue of #finediningindianfoodmagazine. Click On any Image to View More In our website.

RECIPES

#FINEDININGINDIAN

Paan Shots by Chef Reetu

PAGE 24

Chef Reetu Uday Kugaji

Author & consultant

Yield: 4 portion

India

Prep Time: 10 min

METHOD

Total Time: 40 min

Rinse the betel leaves in water and chop roughly.

Make a smooth paste of the betel leaves with very little water. Blend all ingredients together including

INGREDIENTS

the betel leaves paste, till absolutely smooth and blended properly. Make sure that there are no

FOR PAAN SHOT

paan bits floating in the shots. Pour in the shot MAGHAI PAAN LEAVES / MAGHAI BETEL LEAVES, DARK

glasses. Chill it in the refrigerator for 35 minutes.

GREEN -12 NOS. GULKAND – 1

½

Serve chilled garnished with a glazed cherry or

TBSP.

MINT COATED FENNEL SEEDS- 01 TSP. DESICCATED little

gulkand.

COCONUT -01 TSP. CARDAMOM POWDER-

½

TSP.

VANILLA ICE CREAM -02

Chefs Tip:

BIG SCOOPS WATER- 04 TBSP./ AS REQUIRED. ICE 1.

CUBES- 08 SMALL CUBES

FFOR GARNISH: GLAZED CHERRIES- 04 NOS. GULKAND – 02 TSP.

If you want a more greener colour, as per your

choice or as desired, you may take 04 more Maghai betel leaves and prepare a smooth paste and add to the shots.

2. Do not add too much of cardamom powder or it will mask the flavor of betel leaves.

Soft Shell Crab, Flame Roasted Coconut, Tomato Pickle Chutney Soft shell crab is a favourite ingredient of mine. I first trialled this dish at our London restaurant. It was such a hit that I knew I had to include it in the Indian Accent menu. : Chef Manish Merhotra

YIELD: 2 PORTION PREP TIME: 30 MIN TOTAL TIME: 45 MIN

Gunpowder Recipe

For tomato pickle chutney Soft shell crab 2 nos.

Tomato pickle 1 tsp

Tempura batter 1 tbsp

Mayonnaise 1

Cornflour 4 tbsp

Tomato ketchup 1 tsp

½

Makes: 3 tbsp (approx.)

Oil 1 tsp

tbsp

Oil for frying

Garam masala powder

For coconut mixture

Chaat masala

¼

Mustard seeds

¼

Chana dal

tsp

½

½

tsp

tbsp

Split urad dal, washed 1

tsp

tbsp Rice

½

tsp

Coconut flakes 7-8 nos.

Tempura Batter Recipe

Garlic pod, peeled 1 no.

Gunpowder 2 tbsp

Makes: 500 ml (approx.)

Dry whole red chilli 1 no.

Coriander leaves, chopped 1 tsp

Tempura flour 350 gms

Curry leaves 3–4 nos.

Spring onions, chopped 1 tsp

Water 500ml

Sesame seeds 1 tbsp

Mustard seeds

¼

To serve

tsp

Split urad dal, washed Curry leaves 4-5 nos.

#FINEDININGINDIAN

¼

tsp

Fine sugar a pinch

Coriander leaves, chopped Spring onions, chopped

RECIPES

½

½

tsp

tsp

Vegetable broth powder 1 tsp Salt to taste

PAGE 25

#FINEDININGINDIAN

RECIPES

PAGE 26

METHOD

For Crab : Clean soft shell crab thoroughly. Pat dry and keep aside.

Prepare coconut mixture: In a deep thick bottom pot , heat oil sauté cumin seed and onions. Add sweet peas and all other ingredients for shorba except spinach. Pour in vegetable stock Dry roast coconut flakes till they are completely dry, crisp and slightly golden in colour from the edges. Transfer to a mixing bowl and add gunpowder, chopped coriander and spring onions. Mix gently, taking care not to break the coconut flakes. Keep aside. Heat oil in a pan. Add mustard seeds, split urad dal and curry leaves. Allow to crackle. Pour over coconut mixture. Toss gently and keep aside.

Prepare tomato pickle chutney: Use savoury tomato pickle. Take required quantity in a blender and grind the pickle. Pass the mixture through a fine sieve to make a smooth paste. Mix tomato pickle paste with mayonnaise, tomato ketchup, garam masala powder and chaat masala. Mix well, adding a little water if required. The consistency of the chutney should be a drippy sauce.

Tempura Batter: Put tempura flour in a mixing bowl. Slowly add water. Whisk well to get a smooth batter.

For Gunpowder: Heat oil; add mustard seeds, chana dal, urad dal, rice, garlic pod, whole red chilli and curry leaves.

Sauté for a while. Add sesame seeds and continue to sauté for 4–5 minutes, or till lentils are browned.

Allow to cool and grind to a coarse powder in a blender. Add a pinch of fi ne sugar, vegetable broth powder and salt. Mix well. Do be aware that vegetable broth powder contains Ajinomoto.

Fry crab: Dip the cleaned crab in tempura batter. Dust generously with cornflour. Shake the pieces to remove excess cornflour. Deep fry in hot oil till crisp and golden. Remove and drain excess oil.

Serve: Place fried crab in a bowl. Add coconut mixture. Toss well, till the masala coats all the crab pieces.

Finish with chopped coriander and spring onions. Serve hot with tomato pickle chutney.

POMFRET POLLICHATHU ONION PICKLED KOSHAMBIR M A S A L A ( S T U F F I N G ) B O M B A Y D U C K

POMFRET MARINATION Silver pomfret400-

Indian onion 120gm

Dried Bombay Duck

Carrot 50 gm

500gm ) 1no

Green chilli 10gm

500gm

Cucumber 50gm

Curry leaves 5gm

Green peppercorns 5gm Curry leaves 10gm

Green chilli 10gm

Curry leaves 5gm

Mixed lentil sprouts

Kashmiri chilli powder 50gm

Black peppercorns 3gm Coconut oil 15ml

15gm

Coconut grated

Coriander leaves 20gm Peeled garlic 15gm

Mustard seeds 5gm

15gms Mustard seeds

Ginger garlic paste 15gm Red chilli powder 5gm

Lemon 1no

3gm

Lemon 1no

Turmeric powder 3gm

Salt 15gm

Lemon 1no

Salt 5gm

Salt 5gm

Concentrated tomato Coconut oil 15ml

Coconut grated 15gm

paste 25gm

Tomatoes 70gm

Turmeric Powder 5gm Ginger 10gm

Ginger 15gm

White vinegar 25ml

Green chilli 10gm

Coriander leaves 20gm

Mustard oil 30ml

Indian onion 50gm

Curry leaves 5gm

Method

Tomatoes 50gm White urad dal 5gm

Make

a

juice.

paste

the

In

non-stick

garlic and

sides. a

and

pan,

sauté

the

leaves,

the

keep

it

aside

Wrap

the

non-stick

with

for

oil,

it.Add

turmeric

powder,

onion fish

pan

in

and

a

Cook

it

for

sliced

paste,

lemon

Indian

onion,

chopped

chilli

the

leaf

around

fish

and 15

powder,

chopped

as

then

well

Executive Chef One Michelin Star | Trishna

RECIPES

as

shallow

minutes

Sajeev Nair

#FINEDININGINDIAN

salt,

lemon

juice,

salt

slit

green

tomatoes

ginger, chillies

and

finish

it

coconut.

inside

banana

pepper

garlic

seasoning.Add

grated

masala

chilli,

1hour.

coconut

adjust

green

ginger

add

leaves

above

coriander,

pomfret

peppercorn.

coriander

Stuff

in

paste.

green

with

curry

Marinate

and

a

of

and

outside fry

serve

it

on

it.

on a

both slow

flame

Yield : 1 portion Prep Time : 20 min Total Time : 35 min

PAGE 27

King Prawn Curry Yield : 7 portion Prep Time : 20 min Total Time : 35 min

Anand George

Chef Patron Purple Poppadum

Ingredients King prawn – 28 pieces (cleaned and

Lee Kum Kee chilli garlic sauce – 100gms

deveined)

Kashmiri chilli powder – 10gms

Oil – 100ml

Turmeric powder – 5gms

Lemongrass – 13gms (1 stick)

Salt – 10gms

Galangal – 40gms

Tomato puree – 100gms

Curry leaves – 4gms

Coconut milk powder – 200gms

Kaffir lime leaves – 4gms (4piece) Onions – 750gms

Method 1.

Mix

the

the

coconut

onions

and

add

the

the

onions

soft

and

powder,

lemon

and

couple

for

another

of

but

for

#FINEDININGINDIAN

the

for not

400ml and

galangal,

browned. salt,

5.

Now

6.

3-4

add

Once

the

minutes.

sauce

coconut

7.

is

Check

RECIPES

and

so and

and milk

ready

the

keep

Heat

leaves

flame

sauce

and

3.

minutes,

the

garlic the

water

lime

20

Lower

chilli

of

galangal.

kaffir

approximately

minutes.

another

with

lemongrass

powder,

minutes.

15-20

sauce

powder

grass,

sauté

turmeric

a

the

slice

cooked

for

in

and

milk

2.

aside.

the

oil

curry

in

a

Chop pan

4.

leaves.

that

the

onions

add

the

Kashmiri

tomato and

puree

simmer

poach

seasoning

the and

become

and

the king

Add

chilli stir

sauce prawns

serve

hot.

PAGE 28

Pickle spiced ocyopus, black doi mach sauce, samphire pakora 5g Coriander powder

#finediningindian

Yield : 2 portion Prep Time : 15 min Total Time : 25 min

2g Cumin powder

Chef Consultancy

10g squid Ink 100g Water

Indian Small plates

3g Salt to taste 1no. Green chilli, cut in

Ingredients

For Squid Doi Mach sauce

rounds

Oil – 3-4 tbsp

1 sprig Curry leaves

3g onion seed

For Octopus

For Samphire Pakora

100g Onion ground to a

200g Octopus cooked

50g samphire

paste

soft tender Tentacle

50g Gram flour

10g Ginger-garlic paste

5g Panchphoran

50g Rice Flour

20g gram flour

10g Mixed pickle paste

3g turmeric powder

100g Yogurt

3g chilli powder

4g Chilli powder

3g Turmeric powder

4 g salt

1g ajwain seed oil to Fry

4g Red chilli powder

Method For Octopus You to

may

cool

slow

cook

down

panchphoran

octopus

marinate spices

with

finish

with

whole

mixed

with

spices

pickle

lemon

for

paste,

juice

if

2

hours

chilli

and

or

till

salt.

needed.Keep

it

tender.

Pan

hot

fry

till

Allow

with

plating

For Doi maach sauce.

In

a

deep

ginger

thick

garlic

powdered finish

with

bottom

paste.

spices. squid

pot,

After

Add

ink

1

heat

minute

yoghurt

and

oil

pass

and

sauté

in

slow

water

through

a

onion heat

seed, sauté

simmer

fine

in

onion gram

slow

chinois

paste

flour

heat

check

and

and

until

all

thick.

seasoning

before

plating.

For Samphire Pakora.

Make

a

Heat

oil

Frying at

batter

170c

#FINEDININGINDIAN

fry

with

using

all

mentioned

batter

until

ingredients

crisp.

RECIPES

Plate

as

except shown

oil in

and

the

samphire.

picture.

PAGE 29

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#FINEDININGINDIAN