Fine Dining Indian Food Magazine December 2019

JUNE 2019

ISSUE 11

#FINEDININGINDIAN

WORLDS FINEST INDIAN FOOD MAGAZINE

CREATING

indian LEGENDS

Young indian chefs creating History COMING YOUR WAY

“Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion.

There is blood in their cheeks. They haven’t got burns on their wrists and cuts on their hands.”

Marco pierre white #FINEDININGINDIAN | 02

JUNE 2019

CONTENTS • FINEDININGINDIAN

06 june 2019 Issue 11

CHEF VINESH JOHNY creating a legacy of extra ordinaire pastry

20 CHEF MUKTAR QURESHI Bringings his legandary culinary roots to plate

Table of Contents

28 KERALA CULINARY TRAVEL By an awesome Host Mr. Wilson Rajan

41 AMAZING RECIPES FORM FINEDININGINDIAN use this for home and restuarant

WWW.FINEDININGINDIAN.COM • @FINEDININGINDIA

06 20 28

41

Gratitude Letter

Editor Ms.Supriya Premaraj

Dear Readers,

we are happy to present our second Quarter Issue for 2019

Sincere Gratitude for all chefs who been featured in this Issue by providing timely articles, Interview, Images and Recipes.

Its an Immense proud and achievement in featuring so

Featured Chefs Vinesh Johny Muktar Qureshi

Courtesy All Images to their respective chefs and providers

any talented Indian chef . Do let us know if you know some one would be deserving in featuring .

For Chef Muktar Qureshi :

Ms. Sana qureshi special We are so grateful and happy that Fine dining Indian is Recognised Worldwide for its Vision, Our readers are

correspondent

increasing day by day.

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

We strive to push forward in achieving our vision "To be the face of Finest Indian cuisine In the world "

Please write to chef@finediningindian.com

With Gratitude, Founder

Bobby Geetha

Write to us Chef@finediningindian.com or send message through Instagram

#finediningindian #FINEDININGINDIAN | 05

Our Vision: " Being 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.

March 2019

Vinesh Johny is Asia’s top pastry chef, Forbes Under 30 Asia 2016. CNN 20 under 40 and Expert for WorldSkills India. As co-founder of Lavonne Academy of Baking Sciences & Pastry Arts, India’s first international baking academy.

How you become a chef and why?

This in itself is amazing and I am sure it has set

It was back during my hotel management

the foundation for all the glory you will receive

days, when I realized my love & passion for

in the days to come. However, it is extremely

pastry arts. After graduating from culinary

imperative that you solidify your dreams and

school, I went on to work with The Oberoi

aspiration with some formal education and

Group of Hotels and Starwood Hotels &

learning. The initial investment made in

Resorts, in various capacities within the

educating yourself will surely take you a long

realm of Pastry. Every experience I have had

way in understanding the art, the chemistry of

during university, internships and my hotel

ingredients and the science involved. Education

days, through the people I have met and

will also help you understand the fundamentals

worked with has only helped in strengthening

of basic subjects like storage, safety, hygiene,

the bedrock of passion I have towards

shelf life, costing, entrepreneurship, etc.

baking and pastry art. More than anything, I

Learning never stops. Therefore, my only advise

absolutely love what I do, and my love only

to all is to constantly keep learning.

grown stronger each day!

How you explain your style of cooking?

I usually look for and incorporate lesser known

What message you want to give to young chefs out there?

but intriguing flavours & ingredients. It is imperative that the final product compliments

If you are looking at being a part of the

every flavour profile and must surely have a

baking world, it surely means that you have

balance of the right textures. Some sponge, a

already been inspired in the past and you

little mousse, jelly and most importantly the

have developed a certain degree of passion

crunch. There is also a lot of focus on the finish

for the craft.

and garnish. The cakes and pastries are mostly modern, stylish & luxe.

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“India has given me more than I have given (it). This country has been a very emotional experience for me.”

What are your memorable achievement in your professional life? Why it was important for you?

It definitely would be being featured on the Forbes 30 Under 30 list and the continued association after. It was important because it came to me at a time when I was least expecting an award of such grandeur. It was so surreal for me when the final list was announced. Each day after that has only reminded me of the times, the situations, the people and events that have contributed to my presence here today with you. It is such a proud moment for the people back in India right now. My team, my students, my friends and my family. I want to thank them all for being supportive and sticking by my side. All of this has been a very emotional and a humbling journey for me. I have immense gratitude to Forbes for recognizing my art under their mighty graciousness.

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What is your concept of a writing a menu for your Restaurant and how a new dish makes to the menu list?

How you keep up to date with a constantly evolving world's culinary scene?

Although it is true that the culinary landscape is

For both my team and myself, pastry has always

constantly evolving, it is very important for chefs to

been about flavour pairing, texture combinations,

have a strong foundation of the very basics. Age

mouth feel and of-course the look. Each dish on

old techniques and recipes are still the foundation

the menu is always approached with these

of all the incredible dishes we see every day. It is

components in mind. A lot of time is spent in our

therefore imperative to know your basics very well,

test kitchen doing numerous trials, research and

respect the art and also keep yourself upbeat by

tastings, before we finalize on a particular dish.

constantly learning. Learning for me happens

every day. From books, the internet, to the people I

How you develop your team, what responsibilities and freedom you give to your juniors?

meet, the chefs I work with and most importantly; travel. Although keeping up pace may sometimes be challenging, to be relevant in todays world, I

I have always encouraged my team to implement

firmly believe that travelling is the best teacher of

their creativity in coming up with new recipes

all.

and ideas. We spend a lot of time in the test

tasting new menu items. During research and

One of your worst food critic or comment you received and how you dealt with it?

development, we are always in the lookout for

lesser known ingredients, working with both

Every day, chefs are constantly criticized and

classic and newest techniques to be able to

judged. You may have created a brilliant dish, but

create flavours, textures and most importantly; a

there is always room for criticism, thoughts,

memory. All of the recipes, be it for the academy

opinions and judgements from people who may

or the pastry shop has always been a combined

know less or more than you. The key is to listen

team effort. And I’m so proud of my team! Even

closely and take in what is relevant but also

in my absence I am rest assured that nothing will

remember the once that are not.

kitchen in designing, creating, critiquing and

obstruct the flow of production.

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What would you like to do more for a chef support system in helping each other in achieving success?

Cross promotion?

my best to promote my chefs and also people from across

What will be Indian cuisine & Indian chef’s future according to you, what should be Indian chefs approach in making Indian cuisine best in The World?

the world who doing their best to add value to the art.

Indian cuisine is already

Likewise, many chefs across do the same for each other.

widely popular across the

Apart from this, at Lavonne we make it a point to keep

globe. It surely stands out

bringing down Chefs from across the globe for Master &

among the top few

Demo classes. Through this programme, chefs get to

preferred cuisines globally.

showcase their art to a brand new audience and vice-versa.

Today, our culture and

Today’s culinary and pastry world is mostly dominated via social apps such as Instagram, Facebook & Snapchat. I try

history is so visible in the

Any daily rituals you do and how it helps you to stay active, Motivated?

food we prepare and eat.

With hundreds of incredible

regional cuisines within

Cross fit is a big part of my fitness regime. Ever since I took

India, it is sometimes too

it up, there’s been no looking back. Fitness now occupies a

easy to forget a majority of

big part of my day to day activity. Cross fit in particular has

them. With so much

been great for me and I love spending time at the gym and

modernization happening

pushing my limits each day. Having said that, it is your food

globally, I sincerely hope

plan for the day which is most critical towards maintaining a

that ancient recipes,

healthy body and mind.

techniques and methods won’t be forgotten. I would

How you judge a young chef and how you test him for the long term?

love for children to also experience the

awesomeness of Indian

Young Chefs are the future of our culinary world. It always

home cooking at their time

amazes me to see so much enthusiasm and passion for the

as well.

art. However, their success is mainly dependant on their attitude and endurance levels. It’s too easy to go on giving it your all for a while, before you drop the ball. It is very important to be fully committed and be prepared for all the

Name top five Indian restaurants around the world according to you?

nuances that come along the way. A lot of people assume that being a chef is easy. But the reality is quite the

Indian Accent – New Delhi

opposite. However, as long as you truly love what you do,

Karavalli – Bangalore

your long term success won’t be too hard to achieve. So,

Gaa – Bangkok

when I talk to interact with young chefs, apart from the work

Bukhara – New Delhi

that they do, I look closely for their love for food, a sense of

Bombay Canteen – Mumbai

responsibility, and an attitude to keep bettering themselves.

#FINEDININGINDIAN | 09

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Name a few top Indian chefs according to you?

Chef Manish Malhotra Chef Vineeth Bhatia Chef Gaggan Anand Chef Manu Chandra Chef Amninder Sandhu Chef Thomas Zachariah

How you choose an Indian restaurant to eat with the family, what dishes you look for in the menu?

Indian food is so good at home that we rarely go out to Indian restaurants. Once in a while however, when we do find ourselves at an Indian restaurant, the dishes that are usually ordered are mostly soups, naans, grills from the tandoor, rich gravies, biryanis, tawa fries, and pretty much all of the desserts. It’s the whole mumbo jumbo, when we dine Indian!

Does classic or modern dishes stand ahead of time, why according to you?

Classic Indian recipes and cooking in my opinion will always be close to my heart. With so much modernization happening globally, I sincerely hope that ancient recipes, techniques and methods won’t be completely lost. With the influence of social media, more and more chefs are getting quite experimental with their approach. Although, they come up with fascinating results, the dish itself does not stand the test of time and is soon replaced with another brand-new creation.

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Ingredients Double chocolate cookie Butter

74 g

Caster sugar 60 g Brown sugar

Eggs

1/2 egg

Vanilla Peanut butter Salt Soda Flour Cocoa powder

67 g

5 ml 67 g 5 g 1.5 g 77 g 30 g

Dark chocolate, chopped 110 g

Method: 1. Cream the butter, sugar and peanut butter together till light and fluffy.

2. Add the eggs and vanilla in parts, making sure the the eggs are incorporated well before the next addition.

3. Once all the eggs are in, fold in the dry ingredients in 2-3 parts.

4. Portion the dough into 40g portions and roll into balls. Place on a tray with silicon mat or parchment paper.

5. Chill in the refrigerator for 30 minutes. Bake at 170C for 16 minutes.

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DOUBLE CHOCOLATE CHIP COOKIES RECIPE BY CHEF VINESH JHONY

PREPARATION TIME 40 MINUTES. COOKING TIME 10 MINUTES. SERVES 15

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Method: 1.Heat

f i r s t

s u g a r

a n d

s m a l l

2.At

p u r e e

c o m m o n

s t e w i n g t h i s

s e c o n d

Mallow

s u g a r

a n d

s t a n d

m i x e r

Sugar

Raspberry Invert

Puree-1

sugar

Gelatin

300g 70g 105g

sheet

28g

p a r t

t o

w a r m

o f

t h e

p u r e e . a n d

i n v e r t

s u g a r

p a n

t i m e

Ingredients Fruit Marsh

Caster

w i t h

i n

1 0 6

a

ºC.

t h e i n v e r t

P o u r

i n t o

a

s t a r t

w h i s k i n g .

3.Soak c o l d

g e l a t i n

w a t e r ,

e x c e s s

s h e e t

s q u e e z e

w a t e r .

A d d

i n o u t

i t

t o

a t h e t h e

f i r s t

Additionally: Raspberry Invert

Puree

–2

sugar

70g

105g

f r u i t - s u g a r

w h i s k

4.Pour s a m e

u n t i l

s t a n d

c o n t i n u e

Corn

flour

r e a c h e s

Icing

sugar

20g 80g

5.Pour

s y r u p

i n t o

m i x e r

a n d

w h i s k i n g s t i f f

i n t o

d u s t e d

t h e

u n t i l

m a s s

p e a k s .

a

w i t h

s q u a r e

t h e

i c i n g

s u g a r

m i x .

6.Let

i t

a t

s e t

a n d

d i s s o l v e d .

t h i s

Dusting mixture:

s y r u p

c o r n

m o u l d , f l o u r

r o o m

t e m p e r a t u r e .

7.Cut t h e

i n t o

i c i n g

c o r n f l o u r

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c u b e s

s u g a r

a n d

t o s s

i n

a n d

m i x .

JUNE 2019

FRUIT MARSH MALLOW RECIPE BY CHEF VINESH JHONY

PREPARATION TIME 4 HRS .

COOKING TIME 20 MINUTES. SERVES 25 PIECES

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AT AGE 10, HE WOULD WANDER INTO HIS FAMILY’S LEGENDARY DHABA IN LUCKNOW - THE CITY OF KEBABS & NAWABS. THE CURIOSITY TO SEE HOW FINE FOOD HAD A SEAMLESS POWER TO INVOKE EMOTIONS MADE HIM COME BACK EVERYDAY.

MASTER CHEF, MUKHTAR QURESHI, AT UMMRAO, COURTYARD BY MARRIOTT, MUMBAI,

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How did you become a chef and why ?

It was inheritance with the Lucknow times and I gave it a thought when I came to Mumbai looking for a job where I began as a trainee in

What are your most memorable achievement in your professional life? why was it important for you ?

In the year 2011, I catered to 600 people at a wedding function where I cooked 199 dishes

Copper Chimney where I learnt to make rumali

which was great achievement for me. The year

roti. I have always had love for food since

after that gave me the prestigious Best Chef

childhood it makes me happy and when people

award for Neel

like my food it makes me feel very satisfied.

How can you explain your style of cooking?

What is your concept for a forming a new menu for your restaurant and how do you shortlist the dishes?

For me consistency is the key and that matters

Being a Qureshi, I focus more on the kebabs

the most. No compromise on that. Raw material holds great importance. Each dish that is cooked taking its own sweet time will always have a better taste and that should always

and non veg dishes. A biryani in a menu is a must for me and so is the dal. A menu composition depends on the restaurant covers.

For instance if a restaurant has 60 covers then my menu would have 35 dishes

come from the chef’s heart

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ONE CANNOT THINK WELL, LOVE WELL AND SLEEP WELL IF ONE HAS NOT DINED WELL. Virginia Woolf

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How do you develop your team, what responsibilities and freedom do you give your subordinates?

I give personal training to the team and educate them prior for a month or two. I teach them to focus on the visual aspect with taste followed by service. I let the team innovate different dishes which is a part of experimentation and boosts their morale

What message do you want to give younger chefs out there ?

I quite like the zeal in young chefs out there trying to experiment with all the local food. We do need young chefs like them who will make Indian food more popular. It’s indeed a learning from them too

How do you keep up to date with the constantly evolving world's culinary scene?

Everyone has its own style of cooking and we should not get diluted in it thereby adhering to the authenticity of the product that we have always been known for

One of your worst food critic or comment you received and how did you deal with it?

One of the worst comment that I got was when the critic thought that the clove in the curry was a fly. I tried explaining to him and instead of taking it negatively I visually showed it to him to make him realise the right thing. There has been other such instances too but guest is God and if he/she isn’t satisfied, I apologize, seek for their recommendation and work on it to make them happy.

What would you like to do more for a chef support system in helping each other in achieving success? Cross promotion, etc.

The more you give an extra hand to the chefs they would appreciate it and its always better to work together removing the negativity in the system if any. We need to give our back to each other and elevate together

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Any daily rituals you do and how it helps you to stay active, motivated ?

A Book or an Incident that influenced you and how it changed your approach to life?

Check on all the guest feedback and daily meet

with the guests to understand how and where

I am very fond of reading old books. Royal

things need to improve and where I have

dining Nawab by Muzafar Ali book gave

exceeded expectations

me a ray of my all my ancestor that I had forgotten about and never knew. This gave

How do you judge a young chef and how you test him for the long term?

me all the more reasons to do justice to my food and its royalty

young chef. Passion is the key.

How do you choose an Indian restaurant to eat with the family, what dishes do you look for in the menu?

By the interest he/she shows in food and his way of working would tell me everything about the

what will be Indian cuisine & Indian chef’s future according to you, what should be Indian chefs approach in making Indian cuisine best in the world?

Hindustan me khazana he khazana hai !!!

Daal and rice first with kebab and curry holds utmost importance

Does classic or modern dishes stand ahead of time? why according to you ?

It’s because people are liking it and chefs

I already feel that we have been delayed in

are making amendments in those dishes to

bringing forward our cuisine but Indians are

make it look big

typically slow but steady in their pace. Just have

faith in your product and cuisine the rest will be

taken care by planning throughout

Name top five Indian restaurants around the world according to you?

Article by Sana Qureshi.

Bukhara, Masala Library, Indian accent, Bombay

Correspondent, (Mumbai)

canteen, Rasoi

Name Top Five Indian chefs of all Time according to you ?

Imitiaz Qureshi, Anand Soman, Ishtiaq Qureshi, Sanjeev Kapoor, Ranveer Brar

#FINEDININGINDIAN | 20

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Method For Orange Broth •Heat

ghee

in

pan,

sauté

onion,

green chilli,carrots&Beanstill

Ingredients:

add

orange

more Scallops 2 pcs GreenChilli 5 gm Clarified butter/Ghee 30 gm

Segments

minutes.

•Sieved

Blend

orange

cook

in

juice

scallop and

cook

further

blender

mixture

the consistenty.Finish for

translucent

it

with

for

and

,

few

stain

it.

adjust cream

Add

2 mins.

Whitepepper powder 3 gms

Ricottacheese 30 gm

For Scallops

Cream 60 ml

•Clean

&

Pat

dry

the

scallops.

Marinate

the

Macepowder 2 gm

scallops

with

ginger

garlic

paste,

salt

and

Greencardamom powder 5 gm

lemon

juice

.

Gingerand garlic Paste10 gm

•Add

White

Salt 8 gm Lemonjuice 1 wedge Whiteonion 100 gm Malta orange juice 150 ml Carrot 20 Gms French Beans 20gms Mint 2gms

pepper powder,Mace&Greencardamom Powder,

check

seasoning.

this marinationon

the

Rub

scallops

and

sear

it

on

griddle.

•Plate

the

garnish

over

the

broth

and

with Ricotta,RedRaddish&friedMint

Chef tips: can

scallops

also

if

use

scallops fresh

are

prawns

not or

available fresh

you

salmon

in

recipe.

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Tawa Jalpari Scallop | Orange Broth RECIPE BY CHEF MUKTAR QURESHI

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JUNE 2019

AS A DESTINATION EXPERT & HOST, WILSON FOR THE LAST COUPLE OF YEARS HAS BEEN LEADING CULINARY TOURS TO THE SOUTH OF INDIA AND SRI LANKA. A RESTAURATEUR BY PROFESSION, HE RECENTLY MADE HIS TRANSITION BACK HOME FROM THE SULTANATE OF OMAN AND NOW PROMOTES RURAL TOURISM THROUGH HIS ‘HOME IN A VILLAGE’ LOCATED IN KERALA, INDIA. BY WAY OF A PROGRAM CALLED ‘ROUTE TO ROOTS’ HE OFFERS A PLATFORM TO EMBRACE SUSTAINABLE AND RESPONSIBLE VILLAGE LIFESTYLE. HEREIN ONE ALSO GETS TO COOK LOCAL KERALAN CUISINE ALONG WITH HIS MOTHER, PONNAMMA AND WITNESS THE MAKING OF TRADITIONAL SNACKS AT ‘PONNAMMACHI’S PALAHARAM’ A UNIT STARTED WITH THE IDEA OF EMPOWERING LOCAL WOMEN AND SUPPORT VILLAGEWAYS.

WILSON RAJAN

INSTAGRAM:RAJAN.WILSON

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Culinary Travel…for a journey full of flavours!

Over

the last five odd years, culinary travel

and food tourism has become a major player

The desire to indulge in an incredible in the travel industry, driving growth and gastronomic fare is inspiring many to travel expansion in the current and emerging around the world, thereby making culinary markets as more and more travelers seek to travel one of the most promising segments of experience different cultures through food, tourism. beverage and its related engagements. And

The

it’s not only tour operators and agents who history of travel arose from the need for are positioning themselves to this surging

people to traverse endless landscapes in demand, but properties, resorts, hotels and search of food and water. And, if there’s one stand-alone restaurants that have been thing which has defined human nature preparing to capitalize on it. throughout history, it is our restless, uncontrollable impulse to move, to discover and cross new borders, to adapt to new

A

culinary traveler desires local, unique and

individualized travel experiences rooted in a environments---the same unquenchable deeper understanding and appreciation of inquisitiveness continues to this age, the destinations they visit. Apart from something we call tourism. authenticity, culinary travelers also seek to

Tourism

explore the artistry, traditions and heritage is a social, cultural and economic surrounding the food and beverage of the

phenomenon that involves the movement of destination, as well as the people who people to countries or destinations outside of create food and drink of that region. Chefs, their own. Traditionally, destinations are winemakers, farmers and other artisans are well-defined geographical areas---places held in high regard by today’s foodie where a traveler can rest, spend time amidst travelers. nature, appreciate historical monuments, witness and be part of the local traditions and customs, attend festivals and events,

The

enthusiasm to identify and understand

of what happens behind the scene, the taste local cuisine and partake of its unique desire to know more about the ingredients culture and features. and process of the product has made way

Culinary

for; Interactive culinary demonstrations, culture is the longest surviving part farmers market visit, spice plantation tour,

of a culture and tradition. Our cuisines farm trips, cooking at a farm kitchen, tea reflect our customs, religious beliefs and factory visit, vineyard tour, walk over to a habits. In fact, they are not just a mirror of local mill, jaggery or snack making unit, our daily lifestyle, but also of our national dining at native food joints, street food identity. And as an expression of our identity, experience, a meal at a homestay, and a food provides an important link to our whole lot of food related interactions and cultural heritage and connects us to people experiences. and places.

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MORNING SIGHT OF A VILLAGE MARKET YOU WITNESS WITH A TRIP WITH MR.RAJAN

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This

growing trend of culinary travel has also

inspired international chefs to take up

A

few tips to prepare and extract the

maximum from your gastronomic tour:

culinary travels with many today leading travellers over ‘chef-led tours’. These

- Get an overview of the culinary culture

specialized tours not just offer a platform for

of the destination you would like to visit.

chefs to showcase and share their knowledge

- Identify not just restaurants and local

but are a means to enrich and sharpen their

places to eat but also dishes that you

skills too. Chef-led tours are an extraordinary

would want to savour, remember local is

gastronomic journey as they present a rare

the word.

opportunity for culinary travelers to discover,

- If the cuisine is very new to new to you,

indulge and interact and allow both the chef

start with smaller portions and slowly

and the travelers to take along local ideas

build your palate to appreciate a full

and authentic recipes into their kitchens.

meal.

- Over a culinary demo; document the

A

culinary traveler is today willing to travel

details, involve in every process, notice

anywhere to seek and experience the

how the dish is evolving through the

intense, complex, and layered flavours of

process, ask and clear every doubt.

cuisines native to a destination---making

- Notice the cookware too. You need a

food tourism a global phenomenon with the

special pan to make hoppers, one which

choice of destinations spread across the

you may not be available at your place.

globe. And this augmented interest in food

So, also the ingredients add them all to

and food culture is an opportunity for tourism

your buy list.

stakeholders, including food travelers to

- Take photos of the ingredients, the

golocal, which makes native eateries,

process and the finished product,

establishments where food tradition is being

including its presentation and

followed over generations and family-run

accompaniments.

homestays hold great promise for

- Participate in all culinary activities, be

gastronomic travel.

it local market visits, spice plantation tours, farm trips, etc., these are an

Where

cooking traditions are still preserved,

important aspects of your gastronomic

where every dish has a story, where one can

journey.

unearth the culture to which the dish

- Remember that the success of your

belongs, where the dish is not only special to

culinary travel depends on you more than

those who prepare it, but also for those who

anyone or anything so travel with an open

are willing to embrace its heritage---here is

mind, take the initiative, engage and

your culinary destination.

enjoy everything that comes on the platter.

#FINEDININGINDIAN | 26

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YOUR HEALTHY AND EARTHY LUNCH SPREAD WITH ORGANIC PRODUCES

#FINEDININGINDIAN | Â 27

JUNE 2019

VERANDAH

PROGRESSIVE INDIAN RESTAURANT IS LOCATED IN THE KIRBY COLLECTION BUILDING AT 3300 KIRBY DRIVE, SUITE A. IT IS OPEN DAILY TUESDAY-SUNDAY FOR LUNCH AND DINNER (CLOSED MONDAYS). HOURS ARE 11 A.M.-2:30 P.M. AND 5 P.M.-11 P.M. DAILY. BRUNCH HOURS ARE 11 A.M.-3 P.M. SATURDAY AND SUNDAY. PARKING IS AVAILABLE IN THE BUILDING’S PARKING GARAGE WITH VOUCHERS AVAILABLE IN THE RESTAURANT. VALET SERVICE IS ALSO AVAILABLE AT THE KIRBY DRIVE ENTRANCE. RESERVATIONS ONLY. FOR INFORMATION OR RESERVATIONS, CALL 281-501-0258 OR 832-886-4291 OR VISIT WWW.VERANDAHRESTAURANT.COM.. Article :

by Mark G Hanna

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Chef Sunil Srivastava and Anupama

In

Srivastava

walls

Husband and wife owners of the Verandah

of

Progressive Indian Restaurant

symbols

HOUSTON

…To listen to Chefs Sunil

air

the

colors,

and

the

even

main

and

of

the

flooring,

the

dining earth,

ether,

the

lofty room

fire,

the

ceiling are

water,

carrier

of

and Anupama Srivastava talk about their

sound.

newest restaurant, Verandah in the Upper

And in the food is a story that makes

Kirby area, one is very quickly aware the

Verandah. Chef Sunil has added a

venture itself barely scratches the surface of what this unique Indian restaurant

lot more than a collection of perfectly chosen ingredients.

represents.

If Verandah were a book, this book’s cover is both beautiful and enticing, encouraging one to explore the twists and surprises enclosed inside. The couple’s design ideas have transformed the street-level restaurant space in the Kirby Collection building at 3300 Kirby Drive into a mesmerizing, multiroom dining location. The contemporary décor in each of the rooms offers a welcoming comfort, perfect for leisure

“My approach to preparing food is free-style,” he says. “I am committed to the avant-garde, but at the same time, I am still faithful to the memory of different generations of the country's ancestors who were dedicated to feeding people. That means each time I am blending herbs and spices and working them into a dish, it must be turned into a masterpiece.”

dining.

The two are certainly not new on the Houston-area culinary scene. They

Inside this book’s attractive cover is an moved to Sugar Land in 2009 and

intriguing and entertaining story, told in the began work consulting on Indian

pages of Chef Sunil’s menus. The dishes he presents are often classics, familiar names to anyone with an understanding of Indian cuisine, yet these dishes have been rewritten by the chef’s own hand. “This is our own style,” he says. “These are our recipes. This is our way of doing things.”

And what makes this literary comparison even more complete are all the many chapters of thought the two put into every

cuisines, followed soon in 2010 by the Great W’Kana Café in Meadows Place. Implementing his usual avantgarde style, his food met with immediate acclaim, and the café soon had the attention of people all over the Houston area. In 2014, they opened a second location in West Houston on Briar Forest just east of Eldridge.

facet of planning that have both created and maintained Verandah as the one-of-akind Indian restaurant it is.

#FINEDININGINDIAN | 30

JUNE 2019

THE NAME, LIKE EVERYTHING ELSE THIS COUPLE INVOLVE THEMSELVES IN, HAS MEANING, TOO. “BACK HOME, THE VERANDA IS THE PLACE WHERE EVERYONE IS ENTERTAINED,” HE EXPLAINS.

#FINEDININGINDIAN | 31

JUNE 2019

The move found an entire new group of fans. The restaurant has been included in the Houston Chronicle’s Top 100 Restaurants list every year since 2011.

The couple closed the Meadows Place location in 2017 as plans for Verandah

After

graduating

management best

school

India),

he

Grand

he

institute of

(the

2nd

arts

in

at

the

Sheraton,

Just

the

hotel

training

Kakatiya,

won

the

culinary

began

Hyderabad.

from

two

Best

years

Chef

and

later, gold

began taking shape. medal Both Sunil and Anupama were born in India. Both are also graduates of the Institute of Hotel Management, he from the campus in Bangalore, and she from the campus in Chennai. Anupama is also a certified hospitality educator awarded by the American Hotel and

for

Culinary

Creations.

youngest

job

offer

line

to

be

the

five-star

Maritime

that family and neighbors would gather

ship

He

luxury

cruise for

to

ports

and

introduced

asking

The

on

Astor

Cruise

the

a

Chef

ship

young

him

the

cruise

Seafood

opened the

was

prompted

Voyages).

to

French

Germany,

their

charter

job

doors

a

in

in

the

That

in

him

Sunil’s interest in becoming a chef began

in

from

based

(under

in Jaipur, Rajasthan, India. It was there

chef

competition.

Lodging Association.

as a child at home in his mother’s kitchen

excellence

&

cruise

world’s

chef.

around

the

It

took

world

to cook for parties and other special events, sometimes creating meals for 120 people or more. He grew up surrounded

innumerable

styles.

and friends. The kitchen was a living

prepare

meals

room, playground, a place for doing

people,

homework, for watching television and

scratch.

No

for breathing in the constant aromas of

the

ship

job,

not

lead

the

seafood,

the

ocean

food being prepared and served.

“I was raised in a fun and food-loving

He for

and

helped up

everything

to

to

cuisines

cooking

by the hubbub of dishes, pots and pans

him

to

900

made

from

conversation even

Sunil

today,

does

marveling

caught

and

about

fresh

prepared

over

from

within

family with a never-ending love for food, spice and life. All my recipes today I

hours.

“Everything

was

fresh.

age

to

be

and making Indian food less intimidating,

and

to

learn

healthy and easy to cook, something

me

which is reflected in my restaurant.”

different

learned in that kitchen from her” he says.

“It’s why I am passionate about cooking

to

I

was

at

exposed so

cooking ways

we a to

much.

fresh

cooked very all It

ripe of

this

exposed

seafood

all

around

also

came

in

the

globe.”

And

#FINEDININGINDIAN | 32

the

world

to

him.

JUNE 2019

Food is our common ground, a universal experience. james beard

#FINEDININGINDIAN | Â 33

JUNE 2019

Over the years, Sunil had the privilege of cooking for the Duke of Edinburg and Queen Elizabeth during their historic visit to India in 1997, then President Bill Clinton on his Indian Visit, Prime Minister Pervez

“It’s where the family gathers. It’s where friends are brought to when they visit.

It’s where we eat and talk and enjoy each other’s company.” In the Verandah

Musharraf of Pakistan, and Indian Prime

kitchen, Sunil continues his master skills

Ministers Atal Bihari Vajpayee and

at creating Indian dishes that both push

Manmohan Singh. Microsoft founder Bill

the envelope in their uniqueness and still

Gates has dined on Sunil’s creative fare, as has the Ambassador of Tunisia to India, Sabeer Bhatia (founder of Hotmail), and Vinod Dham (Intel, Founder of Pentium Chip). He also planned and hosted a cooking show for Miss India 2002.

pay homage to centuries of culinary history and Indian chefs. His Chef’s Table, reserved in advance for up to 10 people, allows for both he and his guests to be even more adventurous, and

His special talents in the culinary arts and sciences awarded him a special visa to

his tasting menus explore specific areas

come to the United States in 2005.

of Indian cuisine. Monthly dinners,

He promptly went to work in New York as

featuring menus on everything from a

executive chef at Tamarind, the first Indian restaurant on the Michelin recommended restaurant list and one of the top Indian restaurants in the city. After helping a friend open a restaurant in

night of curries to dining in ancient India during the time of Alexander the Great, offer yet another way to explore the cuisine Sunil so loves

Virginia, the family moved to San Francisco where he became executive chef at Amber. It became the only Indian restaurant in Zagat’s Top 100 Restaurants in the Bay Area for 12 years.

Outside the kitchen, Anupama continues her own unique talents in hospitality, with an uncanny knack for remembering faces and names and a flair for making

The Great W’Kana Café was another step toward the couple’s plans of opening a

guests feel like they have come home again. (And one cannot mention

special restaurant like no other inside the Loop. That dream came to be in November, 2018 when they opened the doors to Verandah.

Anupama without acknowledging her incredible fruit jams and preserves which she occasionally sells at the restaurant.

The marmalade is exceptional).

The name, like everything else this couple

Away from the restaurant, Anupama and

involve themselves in, has meaning, too. “Back home, the veranda is the place

her mother tend to a large home garden

where everyone is entertained,” he

from which the restaurant gets a lot of

explains.

fresh produce.

#FINEDININGINDIAN | 34

JUNE 2019

CLICK TO BUY FROM AMAZAON

Ingredients · 100 g plain Flour · 30g potato flour · 60g water · 5g salt · 3g sugar · 4g baking powder · 3g Turmeric powder · 5g Oil · 30g Grated red Leicester cheese

· 5g Hemp seed

Method

In a mixing bowl add in plain flour, potato flour, salt, sugar, baking powder and turmeric powder slowly mix in .

Knead to a semi tight dough apply oil on top rest for an 1 hour Make two equal doughs of 40g size , fill with cheese on both .

Flatten the dough with hemp seed cook in the tandoor were temperature at 350 -380c Cook till you get brown spots and lightly fluffed .

Cut the bread and present on a wooden plate

#FINEDININGINDIAN | 36

JUNE 2019

Hemp Seeded Turmeric Naan | Red Leicester cheese RECIPE FROM BOBBY GEETHA

PREPARATION TIME 1 HR .15 MINUTES. COOKING TIME 10 MINUTES. SERVES 2

#FINEDININGINDIAN | 37

JUNE 2019

Ingredients

METHOD

To Finish

For Onion Tomato Masala

· 150g washed and dry Wild

·

Mix Mushroom

medium fire till light golden brown color.

· 50g onion tomato masala

·

· 20g Spring onion

add in chopped Tomato .

· 20g salted Enoki

·

Mushroom

seasoning remove.

· 3g Mustard seed

· 10 g mustard oil

For Salted Enoki Mushroom

· 3g chopped green chilli

·

· 4g chopped coriander

add salt and green chilli.

· 1no. lemon wedge

·

· 2g Red Amaranth cress

· 2g coriander cress

To Finish

·

For Onion Tomato Masala

required to remove pungency from mustard oil

· 50g chopped onion

·

· 50g chopped tomato

wild mix mushrooms

· 30g plain Veg or seed oil

·

· 2g turmeric powder

masala and spring onions .

· 5g red chilli powder

·

· 3g salt

mushroom add green chilli and chopped

coriander.

For Salted Enoki Mushroom

·

· 50g enoki mushroom

with salted enoki mushroom

washed and dry

·

Heat oil sautéed onion for 10 minuted on

Add powdered spiced saute for 30 seconds

Cook till tomato is soft and mushy, check

Take 100ml boiling water remove from fire

Add enoki mushroom allow to cool

Heat Mustard oil till it starts smoking, its

Add mustard seeds allow to crackle, add in

Sauté for 2 minutes add salt , onion tomato

Once the mixture is nicely coated around

Finish with lemon juice, plate in a bowl top

Garnish with coriander and amaranth cress.

· 20g salt · 100 ml water 3g chopped green chilli

#FINEDININGINDIAN | 38

JUNE 2019

Wild Mushroom Masala | Spring onion | Salted Enoki mushrooms RECIPE FROM BOBBY GEETHA

PREPARATION TIME 30 MINUTES. COOKING TIME 15 MINUTES. SERVES 2

#FINEDININGINDIAN | 39

JUNE 2019

Method 1.Wash

cucumber using a small size melon ball

scooper, make 10-12 balls. Cut all remaining cucumber and marinate with lemon juice, salt, mint,

Ingredients

green chili and black salt. Keep refrigerated for 1

· 200g Cucumber

hour, although it is best to keep overnight.

· 2g Mint Leaf

2.Heat

the mustard oil in a pan just to smoking

· 1g Green Chilly Sliced

point, then remove the pan from heat & add onion

· 5g Fresh Lemon Juice

seed. Toss cucumber balls in pan, and season with

· 1g Black Salt · (Kalanamak)

black salt and lemon juice. Keep on side till serving.

3.In

a heavy duty blender, blend the marinated mix

to a fine smooth puree. Taste and adjust with

Garnish

seasoning. Pass through a chinois that has medium

· 2no. Baby Radish

to fine mesh.

· 1g Onion Seed

4.

it’s recommended that you chill before serving.

· 3g Mustard Oil

5.

Spoon melon balls to center of a bowl, thinly

· 2g Lemon Juice

slice and cut baby radish to thin julienne. Place on

· 1g Black Salt

top of the melon balls

Chef’s Tip: For keeping the color nice and strong, be sure to use cucumber skin & lemon juice.

Chilled cucumber soup can be poured in front of the guest, around the garnish placed on bowl plate for added class and to adhere to the culture.

#FINEDININGINDIAN | 40

JUNE 2019

CUCUMBER | ONION SEED AND RADISH - CHILLED SOUP RECIPE FROM INDIAN CUISINE EVOLUTION COOK BOOK

PREPARATION TIME 10 MINUTES. SERVES 1

#FINEDININGINDIAN | Â 41

JUNE 2019

ANCHOVIES | GUNPOWDER | TOMATO RECIPE FROM INDIAN CUISINE EVOLUTION COOK BOOK

PREPARATION TIME 10 MINUTES. RESTING TIME 5 HRS COOKING TIME 10 MINUTES. SERVES 4

#FINEDININGINDIAN | 42

JUNE 2019

Method 1.

Marinate

anchovies,

Ingredients

best

Heat

probe 150C

· 15g Gun Powder

3.

· 10g Shallots Fine Chopped · ½ Lemon Juice

the

to to

160C

sticking

Drain

· Oil to Fry

in

a

to

a

see

the

temperature

temperature

to

get

oil

best

between

results.

is

hot,

drop

in

making

sure

that

they

oil

Fry

settles

on

hot

to

a

until

and

the

the

the

place

kitchen

for

aren’t

bubbling

anchovies

towel

and

keep

usage.

Salad 1.

Peel

and

2.Remove shape.

cut

the

The

button

outer

Tomato Without Seed

chopped

tomato,

· 5g Chaat Masala

leaf

Chaat

· 0.5g Finely Chopped Coriander

3.Taste

Leaf

Plating

it

finely

and

needs

1.Ensure place plate.

chopped

and

the

the Fill

2.Arrange of

the

the

best

half.

of

a

cup

onion

can

with

juice,

coriander

masala. seasoning

if

you

feel

taste.

anchovies

with

crispy

onion,

in

get

mixed

lemon

cup-shaped it

to

part

and

adjust

more

onions

layer

remaining

be

#FINEDININGINDIAN | 43

minutes

Use

· 2no. Fine Chopped Baby Plum

· ½ Lemon Juice

Keep

crispy.

4.

· 2 No. White Button Onion

30

together.

of

· 1g Salt

for Onion Tomato Salad

the

anchovies

effect

oil.

adjust

Once

are

for

oil.

for

results.

· 100g Anchovies Fresh Cleaned · 2g Curry Leaf Fresh

ingredients

except

refrigerated

2.

for Anchovies

all

as

are

onion

onion fried

shown

aesthetic

hot,

then

flake

tomato

a

salad.

anchovies in

on

on

picture,

top

for

results.

JUNE 2019

CLICK TO BUY FROM AMAZAON

Sardine | coconut | tomato curry RECIPE FROM BEYOND CURRY

COOK BOOK

PREPARATION TIME 10 MINUTES. RESTING TIME 5 HRS COOKING TIME 10 MINUTES. SERVES 4

#FINEDININGINDIAN | 45

JUNE 2019

Ingredients

Method

Clean,

cut,

wash,

and

drain

fish.

400 g Sardine / Mackerel

Coconut paste

Grind

all

smooth

ingredients

mentioned

coconut

paste.

drumstick,

scrape

to

a

100 g grated coconut

15 g chili powder 10 g coriander powder 3 g turmeric powder

To finish 30 mL coconut oil 1 g fenugreek seed 3 g mustard seeds 20 g garlic, sliced 15 g ginger, sliced 2 sprigs curry leaves

Take and

cut

split

into

all

5-cm

pieces

skin,

long

in

wash,

batons,

half

by

then

length.

To

finish

the

sauce,

thick-bottom

heat

oil

in

a

saucepan.

Add it

fenugreek

turns

golden

ingredients one,

2 slit green chilies

50 g sliced shallots

Add

1 medium-sized tomato,

minute.

cut in quarters

give

1 drumstick

seasoning.

50 g cocum(tamarind)

soaked in water

Add

200 mL fish stock/water

soaked

Salt to taste

Bring

coconut

the

fish

Slide

low

a

in

add one

or

boil;

by

for

water

a

and

check

fish.

leaves

water

remove and

heat.

sauté

curry

with

lid,

amazing

and

stock

one

boil,

then

until

between.

remaining

a

wait

drumstick

paste

sauce

with

very

retain

in

cocum

to

cover on

Add

and

brown,

until

sautéing

the

seeds

soaked

from

allow

This

helps

texture

and

and

in.

heat,

cooking the

fish

flavor.

Check

consistency

minutes

to

a

semi

of

sauce

thick

after

30

pouring

stage.

#FINEDININGINDIAN | 46

JUNE 2019

Spiced Lamb and basmati rice biryani cooked in casserole (Lamb biryani) RECIPE FROM INDIAN CUISINE EVOLUTION COOK BOOK

PREPARATION TIME 30 MINUTES. COOKING TIME 1 HOUR .

SERVES 6

#FINEDININGINDIAN | 47

JUNE 2019

For the rice 400 g basmati rice 20 g cinnamon 10 g cloves 10 g cardamom 5 g black pepper Salt to taste.

For lamb 500 g lamb, boneless

15 g coriander powder

100 g clarified butter

15 g garam masala powder

150 mL neutral oil

15 g fennel powder

250 g onions, sliced

1 g saffron

150 g tomatoes, chopped

50 mL milk

15 g ginger, sliced

200 mL yogurt

20 g garlic, sliced

20 g mint leaves, chopped

6 green chilies

15 g coriander leaves, chopped

5 g turmeric powder

Salt to taste.

15 g red chili powder

Method Wash rice gently until the water becomes clear. Soak rice for 30 minutes.

Drain and set aside. Heat oil in a heavy-bottomed pan. Add one-fourth of the sliced onions and fry them until they become golden in color and crisp in texture.

Remove the onions in a paper towel and keep for garnish. Clean and cut the lamb into 50 g pieces. Wash and drain well.

Grind the ginger, garlic, and green chilies in a food processor until it becomes a coarse paste.

#FINEDININGINDIAN | 48

JUNE 2019

Heat fry

oil

in

a

thick

until

it

and

fry

for

Add

all

powdered

Add

the

bottom

becomes a

Add

the

spices;

half

and

translucent.

minute.

curd,

pan

of

Add

remaining

the

ginger

tomatoes;

sauté

mint

add

until

leaves,

sauté

the

and

oil

sliced

garlic

until

starts

coriander

onions;

chili

paste

softened.

to

separate.

leaves.

Now or

add

lamb

mutton

the

stock

mutton

is

Frequently to

the

pieces until

and it

mix

well.

covers

Season

lamb,

and

with

cook

salt,

over

pour

low

water

heat

until

tender.

check

bottom

of

to

prevent

the

pan.

the

If

masala

needed,

from

add

burning

more

and

water

or

sticking

lamb

stock.

The

lamb

Boil

rice

cent

masala along

should

with

all

have

some

whole

thick

spices

gravy

and

salt,

when until

cooked.

it

is

60

per

cooked.

If

you

want

before

to

discard

adding

to

whole

water.

spices,

Drain

and

tie

them

reserve

in

cheesecloth

rice.

Preheat Grease of

the

the an

oven

to

165

ovenproof

lamb

masala

°C.

casserole

and

layer

with

half

clarified

of

the

butter.

part-cooked

Spread rice

half

over

it.

Pour

2

tbsp.

onions,

mint,

remaining Spoon

of

and

rice

around

clarified

coriander

and 50

butter

on

top

leaves.

and

sprinkle

Repeat

the

some

step

fried

with

lamb.

mL

saffron-soaked

warm

milk

on

top

of

biryani

rice.

Place oven

greaseproof for

shape.

20

minutes.

Serve

#FINEDININGINDIAN | 49

paper

equal

over

Check

amounts

rice

and

whether of

rice

close

rice and

is

the

lid;

cooked

bake

but

in

the

retaining

lamb.

JUNE 2019

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