Best Food Magazine Indian cuisine February 2020

FEBRUARY 2020

ISSUE 14

#FINEDININGINDIAN WORLDS FINEST INDIAN FOOD MAGAZINE

New

chef

chef

RESTAURANT

OBEROI HOTEL'S

MASTER CHEF UK

IRISH HOUSE

AJIT RAMAN

ARBINDER DUGAL

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February 2020

February 2020 Issue 14

CONTENTS • FINEDININGINDIAN

05 EDITOR'S NOTES 06 THEME-GOAT 08 CHEF ANAND KUMAR 13 CHEF ARBINDER DUGGAL 18 CHEF AJIT RAMAN 25 SRILANKA 34 THE IRISH HOUSE 38 BEST BARS OF INDIA 43 RECIPES

GOAT MILK NATURALLY HAS SMALL, WELLEMULSIFIED FAT GLOBULES, WHICH MEANS THE CREAM REMAINS SUSPENDED IN THE MILK, INSTEAD OF RISING TO THE TOP, AS IN RAW COW MILK; THEREFORE, IT DOES NOT NEED TO BE HOMOGENIZED.

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Hi - GOAT

Goats are among the earliest animals domesticated by humans.The most recent genetic analysis confirms the archaeological evidence that the wild bezoar ibex of the Zagros Mountains is the likely original ancestor of probably all domestic goats today.

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February 2020

Gratitude Letter

Editor Ms.Supriya Premaraj

Dear Readers,

we are happy to present our first Quarter Issue for 2020

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

Courtesy All Images to their respective chefs and providers

Its an Immense proud and achievement in featuring so any talented Indian chef . Do let us know if you know some one would be deserving in featuring .

Ms. Sana qureshi special correspondent

We are so grateful and happy that Fine dining

Indian is Recognised Worldwide for its Vision, Our readers are 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

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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.

February 2020

19

FOOD NOTES | SEPTEMBER 2020

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THE TASTE OF GOAT KID MEAT IS SIMILAR TO THAT OF SPRING LAMB MEAT IN FACT, IN THE ENGLISH-SPEAKING ISLANDS OF THE CARIBBEAN, AND IN SOME PARTS OF ASIA, PARTICULARLY BANGLADESH, PAKISTAN AND INDIA, THE WORD “MUTTON” IS USED TO DESCRIBE BOTH GOAT AND SHEEP MEAT.

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February 2020

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NEOLITHIC FARMERS BEGAN TO HERD WILD GOATS PRIMARILY FOR EASY ACCESS TO MILK AND MEAT, AS WELL AS TO THEIR DUNG, WHICH WAS USED AS FUEL, AND THEIR BONES, HAIR AND SINEW FOR CLOTHING, BUILDING AND TOOLS.THE EARLIEST REMNANTS OF DOMESTICATED GOATS DATING 10,000 YEARS BEFORE PRESENT ARE FOUND IN GANJ DAREH IN IRAN. GOAT REMAINS HAVE BEEN FOUND AT ARCHAEOLOGICAL SITES IN JERICHO, CHOGA MAMI,DJEITUN, AND ÇAYÖNÜ, DATING THE DOMESTICATION OF GOATS IN WESTERN ASIA AT BETWEEN 8,000 AND 9,000 YEARS AGO. STUDIES OF DNA EVIDENCE SUGGESTS 10,000 YEARS BP AS THE DOMESTICATION DATE.

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February 2020

Chef Anand Kumar Hilton Bangalore

Article by Sana Qureshi

How you become a chef and why?

Since my teenage days I had to cook at home because I was the only son staying with my parents at home and where ever my mom used to fall sick I used to cook for them as I was very attached to my mom’s style of cooking. I really took lot of years to understand her tips and tricks. And I was so impressed with cooking food, so I wanted to take admission in Hotel Management later and thanks to my parents who supported me to pursue my career in that. However, to be very honest I wanted to be in Air force but I believe it is all about destiny.

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February 2020

How you explain your style of cooking?

Chef Anand Kumar , Hilton |

believe in simple cooking,

minimum use of ingredients and make the food good.I always follow my three principle in the hotel and home kitchen, which is A, B, C. Always keep the food simple, Be aware of the recipes, Cook with a good heart.So do not complicate the food as you see in the TV channels, YouTube and Google etc.

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

Hystar Diamond and Gold at Hyatt regency Mumbai,

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

Anything will not come easily in life, you have to grab it and make it happen. If you have the passion then go for it and trust stops you. I took 11 years to become an Executive Chef and that too during very tuff situation. Last thing I would like to tell you all is that Chefs are the greatest artist in the world.

Certificate of 15 Years Completion Conducted corporate cooking session – WITH DELLConducted Cooking session on Health and nutrition – WITH DELOITE Awarded as Best Chef Team Lead Chef of the year 2017 Awarded as Best Chef of the Year -2017 Hyatt on Skills Training certificate Attended as speaker in gearing women power. Got appreciation letter for handling CEO visit in India. Recognised as Best F&B experience in Hilton Bangalore EGL15 years completion with Hyatt. Participated The Business of F&B in Indian at London and Dubai. Awarded as best Global dining restaurant in Bangalore by Chef Marco. Awarded as the Best European Restaurant in Bangalore (The Salt grill)This is very important for me because that really helped me to be recognised in the Market.

Achievements of Chef Anand Kumar

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

As you all know I follow 3 principal (A, B,C) , I always try to use lot of Local availability, I highlight 3 options in the menu like , Gluten free, sugar free, Vegan, Lactose free, heart healthy etc. We also have a concept of Farm to fork which is actually a special dish which is locally sourced. I also make sure that there is something for everyone.In terms of menu changes we change those dishes which is slow and non-moving and which is new and innovative. End of the day simplicity wins.

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February 2020

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

Chef Anand Kumar HiltonTraining, and empowerment to all the employee across all the level, I share guest feedback to my team on a daily basis, and ask for suggestions. I make sure that they are involved with me, which will help me achieving my goal. I also got awarded for best team lead chef.

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

Research the market trend, visiting all small Food and beverage joints, online study etc. I

workshop in Dubai. There are many Chef’s forum

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

etc.

There were a lot in past 17 years, but one

had also gone for Food and Beverage trend

which I remember is a guest at our restaurant,

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

I always look an attitude and nothing else; if you have the right attitude then you can do anything and I can teach everything but if you do not have it in you then no one can make you learn anything.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?I believe that Indian cuisine is one of a kind and it is very vast, India has lot of regions and they are unique in their characteristics. The Indian food and getting lot of recognition around the world and there is a huge demand of Indian food and chefs across the world.Keep innovating the food keeping the authenticity and simplicity in mind. Innovate experience rather complicating the food.

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who had taken a parcel & came up next day complaining about the food being bad & because of which his wife got an upset stomach. The person was not ready to listen about anything. As per hospitality standards, there are food testing labs we collect samples & as usual the day’s sample was also approved, but being adamant the guest didn’t listen to any of us. Blaming us that our reports are fake. But since we were genuine & true to our value we confidently allowed him to do whatever he feels fit as it wasn’t any of our mistake. He did try to deteriorate our image contacting lawyers & people to do the needful but the truth has to always win & finally getting no heads up from any ways he wrote an apology letter to us with all the statement, we did accept that but have banned that guest in all our hotels.

February 2020

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

Off course an incident which is very hard to believe but yes that has change my life completely.

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

I always choose Indian restaurants with the taste of the food. Off course experience plays a vital role in that.A good Dal

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

Indian Accent Khansama Kebabs and kurries Amritsar Restaurant Mom's Kitchen

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

tadka and a good chicken dish, but for my son a good international food.

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

Classic Dishes always as these are attached to the authenticity and simplicity.

Imtiaz Qureshi Madhur Jaffrey Vikash Khanna Sanjeev Kapoor Atul Kochhar

I have seen lot of restaurants has average ambiance but food is highly appreciated as they focus on authenticity of food.

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February 2020

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WILD GOATS Capra is a genus of mammals, the goats, composed of up to nine species, including the wild goat, the markhor, and several species known as ibexes.

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February 2020

CHEF ARBINDER DUGAL Master chef Uk 2019 Finalist Article by Sana Qureshi

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Becoming a chef was my biggest passion since childhood. Being Punjabi we think of food all the time and the Inspiration behind this was my mom who makes awesome food at home and guess what’s the bonus, we had a Tandoor at the backyard & I kept making my small & big trials on cooking.

February 2020

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

Hard-work , focus and dedication that you need to give to this profession, learn the basics of cooking before using all these modern gadgets , having a passion in heart for cooking is a must.

How you explain your style of cooking?

My style of cooking is progressive Indian food using lots of french , modern cooking techniques. I may take a simple humble ingredient and try turning that to something spectacular.

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

I always give lots of space to my chefs to work in kitchen. There’s a lot of brain storming & tasting session done behind it. And it does give result in fixing what the best for all.

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

Me & my wife are big foodies, often when time permits we dine at different

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

places. I also like reading cook books

Being in top 5 of masterchef the

also being an era of social media,

professional 2019 UKFinalist in roux

being updated with what’s going

scholarship 2012 and two time semi

around is not a tough task.

& food features and yes, when I’m travelling (by the way I love that) I make sure I visit bench marked restaurants of that particular region

finalist 2013, 2010. All these competitions are very close to my heart and have given me lots of motivation to push me to do better in what i am doing right now

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

Master Chef, The Professional

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

Competition, 2019 when I served

Its quite simple, look into the seasonality

was to my surprise that judges didn’t

of produce, source the best possible

like it.

Mushroom Galouti Kebabs to the judges, explained them the history of it being soft texture & why it is made in a manner to melt in mouth, but it

ingredients. Experience & try skill the best suited strategy.

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February 2020

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

I start my mornings with meditation followed with prays, this is something that gives me self-calmness & improves my listening ability.

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

Opheem, Birmingham Indian Accent, New Delhi Masque, Mumbai Gaa, Thailand Campton Place, San Francisco

By this I also feel boosted for the entire days work.

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

I always give my full attention to all young chefs like to mould them in more skill and give them the right guidance .

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

Vineet Bhatia Imtiaz quershi Gagan anand Srijith gopinathan Sat bains

young chef for is there

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

learning attitude toward work

Ferran Andria book have changed the whole

, punctuality to work .If they

of my approach towards cooking. Chef have

have these quality in them

given the world something which is

One quality which i judge

then testing young chef for

unbelievable.

long term become easy .

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?

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

Eating with family is all about having fun, good times and comfort food which is close to heart.Butter chicken and dal makhani are

World haven’t seen enough

my all time favourite dishes. Which ever

diversification of Indian

restaurant we go with family, I search for

cuisine .With our big cultural

these two on the menu. If somebody ask me

and heritage behind us we as

my choice of last meal on earth, these two is

Indian chefs needs to be full

the answer.

on and more progressive in the way we think about food and how we can improvise it to next level. Indian Spices are a gem & using it in proper variations yet another master

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

Classic should be classic, playing around with it sounds inappropriate to me.But with coming

skill & we owe it with true

of modern techniques lots of chef wants to

pride.

experiment with classic dishes but keeping the core flavour of the dishes same.

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February 2020

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February 2020

CHEF AJIT RAMAN Executive Bandra

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Chef,

Kurla

,

Trident

Mumbai

February 2020

How you became a chef & why?

to use new techniques and formats of cooking but flavours

How you develop your team? What responsibiliti es & freedom you give to your juniors.

should be kept intact.

I start with

It just happened, there’s not much of a story behind it, or may be one can say it was destiny that just made me become a chef. How you explain your style of cooking? I believe in keeping the flavours true and don’t rely much on bells and whistles. One can be impressed with the embellishment of a dish but a memorable meal is always associated with great taste and flavours. It’s always good

making sure that

What are your memorable achievements in your professional life, why it was important for you?

There are many thing that have left an engraved remark for me. But to name a few-- one of the experiences I really loved was being the Executive Chef and being part of the the pre-opening team of Trident Gurgaon; conceptualising the restaurants and menus which then became quite prominent and recommended as some of the most celebrated restaurants in the city. Also my stint with Trident Bandra Kurla during its preopening years ago and now coming back to hotel after ten years is yet another memorable milestone achieved.

my team and all the chefs are well-versed with their basic skills and knowledge.

With regards to freedom – once we are assured about the chefs capabilities and enthusiasm to learn and experiment ,

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

here at Trident

While writing a menu, I will always make sure that

team of young

the basics are covered. The restaurant and the menu should have a marketable story. The menu

Bandra Kurla we provide enough freedom to our

chefs to come up with new cuisine concepts

should incorporate delicacies which are

and ideologies

undiscovered like Indian cuisine which has a history

that will further

to explore. I ensure that I include dishes in the

enhance our

menu that guest while enjoying can also take back

guest’s dining

a little knowledge of the cultural relevance of that

experience.

particular dish or cuisine with them.

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February 2020

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February 2020

How will be Indian Cuisine’s & Indian Chef’s future according to you?

Indian cuisine is being rampantly explored in a slew of contemporary restaurants the world over. Most of these restaurants are exploring modern and progressive styles of Indian cuisines and serving guests modern representations of classic Indian dishes with an imaginative display of flavours and textures. The future for Indian cuisines will see innovative tasting menus based on timehonoured Indian cooking technique presented in a modern style, thus appealing to a wider audience.Indian chefs too are flourishing and experimenting with new flavours, ingredients and cooking techniques with a focus on flavour extraction and sustainability. With more and more Indian chefs travelling overseas and returning from stints around the world –they are bringing back culinary experiences and influences in order to create futuristic takes on Indian signature dishes. This is sure to bring about a welcome change in the Indian food scene in the future.

Name top 5 Indian Chefs of all time according to you?

The culinary background of India and its cuisine is diverse, extreme and deep rooted in our cultural heritage and legacies carried down various communities across the country. There are many chefs who have worked and explored the depths of the

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

Mostly I visit restaurants that are recommended by word of mouth by the local community of that place. For things I choose in the menu, those are mostly the dishes which are new in the menu, or recommended by the restaurant’s chef.

What message you want to give to young chefs?

Trigger your passion always, good things do take time. Be a constant learner, be really well-versed with your basics and last but not least. Once you start, there is no looking back!

cuisine and have taken it to infinite heights.

Restricting the count to just 5 is not justified.

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February 2020

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September 2019

About the TriChef programme at Trident Bandra Kurla driven

by Chef Ajit Raman Trident Bandra Kurla , Mumbai :

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

In our chosen trade it is imperative to

comments that I received. Well how we

keep up with contemporary trends and

deal with it is always very important,

think above and beyond what is

for me I believe we should always be

composed from our lives every day. To

humble in any such situation. Critics

that end we are supported by the entire

are nothing but a reminder of improving

hotel to conduct and organize an internal

yourself. Guest have different taste

culinary competition which challenges the

preference but we make sure we take a

mind and the skill set of our culinary team

note prior to serving the food to the

at Trident Bandra Kurla. TriChef is a

guest and try our best efforts to match

fantastical concept which is faithfully

that preference.

and gracefully executed on the plate/culinary creation that scores very highly on the scorecard. We had an overwhelming response this year with 44 chefs participating in the heats resulting in some exceptional flavour combinations.

We also resoundingly highlighted a skill set much sought after i.e. ‘Flavour Extraction’ by recognizing those chefs who by virtue of superior technique achieved this. A motivated, and cerebrally amped team surging to meet the challenge is a pleasure to see. It reaffirms our love of the trade.The idea behind this is to boost the curiosity to push the envelope amongst the younger generation of chefs.

How you keep yourself up to date with the constantly involving culinary scenes?

We are in an era of social media. It’s quite easy and convenient to be updated with what’s going around in the industry

There might be many critics and

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

As a chef support I would want that all the younger team members I work with or meet to be trained and nourished with greater knowledge and passion for the culinary arts in the best manner possible, set benchmarks in their career and take the future of Chefs to newer heights!

How you judge a young chef & how you test him for a long time?

I always look out for younger chefs who are extremely intelligent. He/she has to be humble, that’s a benchmark of a good chef! They may not have the perfect skills but the need to have the curiosity to learn is a must!

and I also love reading a lot.

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February 2020

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February 2020

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sri lanka

February 2020

Srilankan Culinary

By Chef Kanthi Kiran Thamma Tour

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February 2020

As a chef who loves to travel,I’m often

Srilankan Culinary Tour

inspired by my experiences on a

This will be your window, into their

trip….and food, of course, is a big part of

world --- and food will be the language

it all. So, it’s always rewarding to

we interact in. Sri Lanka is no newbie to

introduce my fellow gourmands to stuff

history, She’s been around forever…The

they’ve seldom heard of, or haven’t yet

Pearl of the Indies, a little south of the

experienced before.While I’m constantly

subcontinent, but very special, and

on the hunt for recipes that wow me, it’s

unique in every way. Few places out in

the stories behind them that are the real

the world offers a traveler everything

deal, really !The stories of eager traders

that Sri Lanka does…unbroken vistas of

and adventurers all those centuries ago,

emerald green forests rich in all sorts of

just trying to make a living, but making

life, pristine sun kissed beaches, and

history while they were doing it all ---

the blue ocean beyond--- charming

Stories, of a colonial past, of trade, of

cities and little towns with a place each

empires – but essentially, stories of a

for all the gods up in heaven…temples

grand intermingling of cultures.All these

dating back to when the Buddha

stories, begin, and revolve around, one

himself walked this earth, Churches,

point in the larger script …...FOOD.

Stupas, Mosques and the lot. For such a small country, an island out in the

Now, I was always familiar with these

ocean, it has 8 UNESCO world heritage

stories about how Southern India and

sights, so that in itself is just something

Europe were trade partners and learning

you should come here for! And the

things about each other, but during

country is so clean, they take such

conversations with friends from Sri Lanka,

things very seriously here. The people

I was fascinated to learn that they had

really seem happy to have you here, big

very similar stories to tell. So, I just had

warm smiles everywhere I go…..They are

to come down here, and experience this

proud of their heritage, and rightly so,

fabled land for myself, before I could

and want you to experience it too..

introduce it all to a larger audience out there…It’s been a fantastic trip--

Nature, is a big part of the lifestyle

travelling around, meeting people —

here, and almost every place I’ve seen

street vendors, chefs and others, people

driving about, seems to ask me to slow

that just LIVE food and culture—and

down a bit, relax a while and smell the

working with them to create this really

flowers and really feel the space

unique experience.

around.

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February 2020

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February 2020

The wildlife reserves here are filled with a mind-boggling variety of life of all kinds….Much like the rest of the world, this country was recently a victim of terrorism…

I didn’t think it would be very different out here…after all, Most of the peninsula, is just about an hour’s flight away you see…

many lost lives, and many more lost their livelihoods due to those dastardly acts….

But I couldn’t have been more wrong! but it’s impressive -- and very touching-to see how resilient people here are, they don’t dwell on it for too long. Life, they believe, is to be lived, and that too with a smile on their face and a song in their hearts. Live today right and tomorrow will be just fine, or so they seem to think…

Sure, there are some common notes here and there, but it’s a totally different tune they dance to here.

The methods of cooking, techniques involved --- and the interplay of history, trade, nature and circumstances has resulted in this culinary culture that’s distinctly their

I stayed in one of the hotels that was

own. The local produce and the

affected and was amazed at how positive

ocean’s bounties lends come

the people there were, I’m much the richer

together in a hundred different

for that experience. I also visited St.

ways, seasoned with every

Sebastian’s in Negombo -- one of the

imaginable spice under the sun –

bomb blasts took place there -- Things are

with a nice steaming cup of Ceylon

repaired now, but the victims still have

tea on the side.

their loss and pain to deal with—and the authorities were telling me what they were doing to address it all and I was inspired to do my bit—we’ll be planning a few fundraising events soon to contribute in our own way.

The king coconuts are something I’ll never forget, and I’ve seen coconuts alright, but this is something totally different! Being in the middle of all searoutes from out west, first going north to India, and from there around Sri Lanka to the east, the influences

I must say this though; I never felt a threat are many—Portuguese, Dutch, Arab, anywhere, felt safe in every possible Tamil and so on…While the way.Now, for the food part…..I must tell you that I, like many other chefs, was rather blasé earlier…..being from the Indian South, with similar landscapes and

traditional and local fare --- rice curry platters, Biriyanis and Sambols --- were engaging enough by themselves,

lifestyles and culture,

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February 2020

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February 2020

it was remarkable to see what some chefs nowadays are doing here, taking the food experiences to a totally different level, claiming quite the spot on the global culinary map. …I kid you not, this is like Disneyland for Chefs, trust me……now, I’m inspired to think about possibilities in food, that I’d never known before. But yeah, I’ll be coming for more here, and more often too !

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February 2020

When you travel with me, you will choosing to feature hotels and see, taste, and experience Sri resorts for their philosophy of Lanka, like very few do. These tours responsible tourism that’s part of are indulgent forays into what this their DNA -- eco-friendly spaces land has to offer, with our senses that ensure sustainable responding to the life around us in livelihoods for local communities. ways truly Sri Lankan.

Come! Join me on this culinary Srilankan Culinary TourFood will be and cultural adventure -- a slice the axis around which we’ll spin ….. of Sri Lanka -- which will be your a vital part of everything we do !Be very own, for all time to they the vintage jeep tours delving come.LIVE the TRIP, at SPICE into its colonial past, little CIRCUIT sightseeing trips delving into the countryside, …..tucking into street food en route, and evenings at Asia’s finest restaurants … wilderness trips in jungles, staying at carbon neutral campsites….sharing the local gossip while visiting millennia old cave temples.…tea tasting sessions sampling varieties you’d never heard of….or a scenic train ride across world famous plantations…or sunsets on a remote lagoon watching dolphins in the surf…. and much more, that will make for memories of a lifetime, only with me in Sri Lanka

.I’ve partnered with Tropical Ceylon to craft this really special itinerary for select groups of people,

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February 2020

mumbai #FINEDININGINDIAN | Â 33

February 2020

RESTAURANT NEWS

About The Irish House Resto-pub A lively pub for beer lovers, sports fanatics and gourmands of the city - The Irish House is your perfect neighbourhood hangout. The ambiance captures the spirit of traditional pubs back in grand old Ireland and emulates that same welcoming feel. Highlights of The Irish House include large screens for sports matches; brilliant ambience and an energetic vibe; amazing collection of rock-retro music; 50+ varieties of beer on tap and in bottle; unique specialty cocktails; balanced and high quality international pub food; daily unconditional happy hours; weekly, monthly and annual events; and most importantly, enthusiastic and friendly service. The Irish House has something in store for everyone - a wild night out, a hearty lunch, to catch your favourite football match live on the big screen, or just to unwind with some drinks and grub!

Having won recognition ever since its inception with the first outpost being awarded the ‘Noteworthy Newcomer’, The Irish House has won several awards and accolades including ‘Best Resto-Bar’ in the Times Nightlife Awards; the ‘Best Pub’ in the Zomato Users’ Choice Awards; the ‘Best Sports Bar’ in the INCA Awards; ‘Best Resto-Bar’ in the Indian Restaurant Awards, among others. With prominent presence of 21 outlets across Mumbai, Pune, Bengaluru, Delhi, Noida, Belagavi, Kolkata, Chennai, the Irish are coming soon to more cities across the country. To know more, visit www.theirishhouse.in.

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February 2020

JOURNEYING AROUND THE WORLD FOR 300 DAYS, THE IRISH HOUSE PRESENTS ITS GLOBALLY CROWD SOURCED ‘ALL GOOD INSIDE’ BAR & EATS MENU

“HUNGER IS A GOOD SAUCE, ESPECIALLY WHEN IT COMES TO INNOVATION. THIS MENU HAS BEEN IN DEVELOPMENT FOR OVER A YEAR, WHEN WE FIRST REALISED THAT INDIAN BARS ARE MAKING A MARK ACROSS THE GLOBE BUT NOT FOR THEIR FOOD,” MENTIONS SANJU ARORA, GENERAL MANAGER,

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February 2020

Eats: Pita Pan (baked pita chips with special dips), Mini Mezze (spicy hummus with grilled pita and falafels), German Imbiss (grilled sausages in german curry ketchup), Skinny Chimichurri (chicken/ cottage cheese grilled with chimichurri glaze), Skewed Jamaican (chicken/ cottage cheese grilled with jerk-spiced glaze), Messy Wild Wings (roasted and glazed chicken wings), Sloppy Ribs (braised pork ribs in a cranberry glaze), Chill-antro Fish (grilled Nile Perch fish in a cilantro glaze), Mediterranean Market (community eat with various Mediterranean dips, breads, salads), Carnivore’s Grilled Platter (grilled jerk chicken, chimichurri chicken, Turkish lamb pop, roast chicken wings), Greek Gyros, Summer Garden Pizza, Caribbean Party Pizza, Charcoal Ribbons (house-made activated charcoal pasta), Lebanese Toss (Fattoush salad), Italic Stacks (grilled cottage cheese lasagna), Fisherman’s Catch (grilled and baked Nile Perch fish with cilantro caper sauce), Drunken Waffle Wich (waffle sandwich with bourbon cream).

#FINEDININGINDIAN | 36

February 2020

The Irish House Resto-pub -wide release:Mumbai knows that going to a bar is much like coming home – your favorite server knows your go-to drink, your designated table and even your friend preferences (for some, he might even be your favorite therapist after a few drinks *hic*). For 8 years counting, we at The Irish House have fulfilled this duty much like a marine in the army, with strict diligence and stout devotion.It is this customer fidelity that has given birth to our all new food philosophy at The Irish House, where we now hold ourselves responsible for not just your ‘great times’ but also your ‘consistent and conscious well-being’.Our core team (from across the kitchen, bar, training, operations and marketing) has traversed the length and breadth of pub-loving countries across the globe, matched current gastronomy and mixology trends with Indian sensibilities, conducted repeated secret customer trials across months of experimentation to present our ‘All Good Inside’ menus and a brand new #TheIrishMood. Crowdsourced over 300 days from journeys across United States, London, Ireland, Europe, South America, Middle East among other countries, our team has worked overtime to ensure that not one taste metric is out of place and to ensure that you have fun while you eat food that is good for your gut and drink cocktails pleasing your liver ;)

#FINEDININGINDIAN | 37

February 2020

#FINEDININGINDIAN | Â 38

The Bar

February 2020

BEST BARS OF INDIA

#FINEDININGINDIAN | Â 39

February 2020

About 30 Best Bars India:’30 Best Bars India 2019’ (www.30bestbarsindia.in) is India’s first national ranking, and awards platform, curated to bring the growing bar culture of India to the forefront. Besides giving bars across India special recognition, the awards also celebrate bartending and bar crafts talent that is helping shape the industry. This platform will help the bars gain national and international prominence, showcase their talent, and establish bar crafts as a revered profession.About Man’s World Magazine: MW magazine (www.mansworldindia.com), also known as Man’s World, is India’s pioneering men’s luxury lifestyle magazine. Wines, spirits and the bar scene have been part of its extensive coverage since the first issue in February 2000. About Tulleeho:Tulleeho (www.tulleeho.com) is a beverage education, training and consulting firm, working with the beverage and hospitality industry in South and South East Asia.

#FINEDININGINDIAN | 40

February 2020

India’s 30 Best Bars 2019 List: 1, Sidecar Mumbai,

- Greater Kailash

3, Cocktails

2,

New Delhi2The Bombay Canteen - Lower Parel,

and Dreams Speakeasy - Sector 23, Gurgaon

2 Horizon Centre, Gurgaon.

5,

Delhi.

10, The

Bangalore.

8,

7,

O Pedro - BKC, Mumbai.

9,

hotel, Kolkata.

16,

14, The

Grid - Topsia, Kolkata.

Koko - Lower Parel, Mumbai.

Magrath Road, Bangalore.

18,

20,

Safdarjung Enclave, New Delhi. and Kitchen - Bandra, Mumbai.

23, 25,

15, Someplace

17,

City 127 -

Else - The Park

Arbor Brewing Company -

19,

Windmills

22,

21,

The Piano Man Jazz Club -

The Reservoire - Koramangala, Bangalore.

Americano - Kala Ghoda, Mumbai.

28,

Ek Bar - Defence Colony, New Delhi.

30,

13, Thirsty

Harbour Bar - Taj Mahal, MumbaiOlive Bar

26,

Village, New Delhi.

- Hennur,

Sly Granny - Indiranagar, Bangalore.

Toast and Tonic - Ashok Nagar, Bangalore.

#FINEDININGINDIAN | 41

11, Gylt

Perch - Vasant Vihar, New Delhi.

Craftworks - Whitefield, Bangalore.

Aer

PCO - Vasant Vihar, New

Whisky Samba - 2 Horizon Centre, Gurgaon.

Todi Mills, Mumbai.

6,

Byg Brewski Brewing Company

Hong Kong Club - Andaz Delhi, New Delhi.

12,

Comorin -

House of Nomad - Taj Land’s End, Mumbai.

- Four Seasons - Four Seasons, Worli, Mumbai.

- Hennur, Bangalore.

4,

27,

Bob’s Bar - Indiranagar, Bangalore.

29,

Hauz Khas Social - Hauz Khas

Roxy - The Park, Park Street, Kolkata

February 2020

#FINEDININGINDIAN | Â 42

February 2020

R E C I P E S

Cooking is a philosophy; it's not a recipe.

Marco Pierre White

#FINEDININGINDIAN | Â 43

February 2020

METHOD

Lamb shank 1 Kg Refined oil 200 ml

In a heavy bottom pan heat oil.

Cloves 4 gms

Add the whole spices, allow them

Cardamom green 5 gms

to crackle and add ginger garlic

Mace 2 gms

paste.

Star anise 2 gms

Add the lamb shanks sauté it for

Ginger garlic paste Salt

3 gms

6 gms

5 minutes.

Now add salt, yogurt, tomato

Dry ginger powder

1 gms

puree, raw onion paste, degi red

Fennel powder 1 gms

chili powder and coriander

Yogurt 200 gms

powder.

Fresh tomato puree

200 gms

Cook this for a round 10 minutes.

Raw onion paste 100 gms

Degi mirch 5 gms

Add lamb stock and allow this

Lamb stock

cook till the meat is soft and

2 liter

Refined flour 20 gms

tender.

Gram flour 20 gms

Now make slurry with gram flour

Brown onion 20 gms

and refined flour and add it to

Ginger julienne 10 gms

the gravy and cook for 10 more

Saffron water 5 gms

minutes.

Rose water 3 gms

Finish it with saffron water and

Green chili slit 2 gms

rose water for the aroma.

Coriander leaves 5 gms

Garnish it with brown onion,

Mint leaves 5 gms

ginger julienne, green chili and coriander leaves.

#FINEDININGINDIAN | 44

February 2020

Lamb Nalli Nihari RECIPE BY CHEF AJIT RAMAN

PREPARATION TIME 15 MINUTES. COOKING TIME 20 MINUTES. SERVES 4

#FINEDININGINDIAN | Â 45

February 2020

Lamb/goat (boneless) Broken wheat (daliya) Ghee

2 Kg 500 gms

500 gms

Turmeric powder

5 gms

In

a

heavy

heat

half

bottom the

pan

amount

of

ghee,

crackle

cardamom,

black

pepper,

green

and

turmeric

chili

powder.

Saffron water – 5 ml Onion

Now

300 gms

Ginger and garlic paste

30 gms

Cardamom green 15 gms Green chili

the

wheat,

lamb

water,

allow

till

the

broken meat

meat

this is

and to

cook

mushy.

100 gms

Salt to taste Black pepper Mint leaves

add

15 gms

5 gms

Lemon wedges

Now,

in

heat

some

sliced till

a

separate ghee

onions

golden

pan

add

and

cook

it

brown.

2 nos Add

Fried brown onions 5 gms

ginger

paste lamb

and

followed and

garlic by

broken

cooked

wheat

mixture.

Cook hour

this by

stirring

for

around

1

continuously it

for

even

cooking.

#FINEDININGINDIAN | 46

Finish

it

with

water

and

ghee,

mint

onion

and

saffron

garnish leaves, lemon

it

with

fried

wedge.

February 2020

Gosht Haleem RECIPE BY CHEF AJIT RAMAN

PREPARATION TIME 1 HRS .

COOKING TIME 30 MINUTES. SERVES 1

#FINEDININGINDIAN | Â 47

February 2020

WILD SEA BASS Method PREP FISH, SCALE ,GUTTED, FILLETED ,SKINNED AND THEN PIN

AUBERGINE AND SQUID INK PUREE

PURPLE CRUSH POTATOES

AUBERGINE 2NO

CURRY LEAVES 5NO

PURPLE POTATOES 500GMS

MUSTARD LEAVES

GARLIC 1/2 BULBGINGER 10GMS

BONE WITH TWIZER

SQUID INK 3GMS

PORTION THE SEA BASS

SALT 2GMS

TO 140-160 GMS

GARAM MASALA 2 GMS

COCONUT AND GINGER SAUCE

METHOD

½ TSP

COCONUT OIL 30ML

METHOD BOIL THE POTATOES IN SALTED BOILING WATER TILL DONE .THEN PEEL THE SKIN OF AND CRUSH WITH FORK.NOW IN

CUT THE AUBERGINE IN

SMALL PAN HEAT OIL CRACKLE

GINGER 10GMS

HALF AND MAKE INSERTION

MUSTARD SEED AND THEN

GREEN CHILLI 2 NO

ON IT .RUB IT WITH GINGER,

COCONUT MILK 500ML

MUSTARD SEEEDS 1/2TSP COCONUT OIL 30ML CURRY LEVAES 10NO TURMERIC POWDER

GARLIC, SALT, AND OIL.PUT IN PREHEATRED OVEN AT

CURRY LEAVES NOW ADD THE CRUSH POTATOES AND MIX IT WELL. KEEP IT IN PAN FOR GARNISH

200 DEG FOR 15 MINUTES

1/2TSP

TILL ITS EASY TO TAKE THE

CAULIFLOWER

ONIONS 50GMS

SKIN OFFNOW TAKE THE

CAULFLOWER 1NO

SOYA LECITHIN 1 GMS

FOOD BLENDER ADD

SALT

AUBERGINE PULP IN IT ADD

BUTTER

METHOD TO MAKE THE MOILEE GRAVY, MELT THE

GARAM MASLA AND SQUID INK AND BLITZ IT TILL IT

COCONUT OIL IN A

BECOME NICE PUREE. KEEP

FRYING PAN, ADD THE

IT IN PAN FOR PLATING.

MUSTARD SEEDS AND COOK OVER A MEDIUM HEAT UNTIL THEY START

PURPLE CRUSH POTATOES

METHOD CUT THE CAULILFOWER IN FLORETS AND THEN JUST BLANCH THE CAULIFLOWER IN SALTED WATER AND CHILL IT DOWN.THEN TAKE PAN AND

PURPLE POTATOES

THEN COLOUR THE

500GMS

CAULIFLOWER ON ONE SIDE

AND CURRY LEAVES AND

CURRY LEAVES 5NO

AND KEEP IT READY FOR

SAUTÉ FOR 3–5 MINUTES

MUSTARD LEAVES

GARNISH.

TO CRACKLEADD THE CHILLIES, ONION, GINGER

UNTIL THE ONION IS

½ TSP

COCONUT OIL 30ML

TRANSLUCENTADD THE TURMERIC AND SALT TO

SAFFRON FENNEL FENNEL 1NO

TASTE, POUR IN THE

METHOD

COCONUT MILK AND

BOIL THE POTATOES IN

SIMMER VERY GENTLY

SALTED BOILING WATER TILL

WHITE WINE VINEGAR 20ML

FOR 10 MINUTES, OR UNTIL

DONE .THEN PEEL THE SKIN

VEG STOCK 500ML

THE SAUCE THICKENS SLIGHTLY. ADJUST THE SEASONING.BLITZ IT UP IN FOOD BLENDER THEN

OF AND CRUSH WITH

MEHTOD

HEAT OIL CRACKLE

FIRSTLY CUT THE FENNEL IN

MUSTARD SEED AND THEN

IN PAN .ADD SOYA

CURRY LEAVES NOW ADD

LECITHIN AND FOAM IT UP

THE CRUSH POTATOES AND MIX IT WELL. KEEP IT IN PAN FOR GARNISH

#FINEDININGINDIAN | 48

SALT TO TASTE

FORK.NOW IN SMALL PAN

PASS THROUGH CHINIOS

WITH HAND BLENDER.

SAFFRON 1/2GMS

QUARTERS .NOW LAY THE FENEEL IN FLAT TRAY WITH REST OF THE INGREDIENTS COVER WITH SILVER FOIL AND THEN BRAISED IN OVEN AT 180 DEG FOR 20MINUTES TILL DONE

February 2020

FARMED SEABASS COCONUT GINGER SAUCE AUBERGINE SQUID PUREE,FENNEL,PURPLE POTATOES, CARAMELISED CAULIFLOWER RECIPE BY CHEF ARBINDER DUGAL

PREPARATION TIME 1 HRS .

COOKING TIME 30 MINUTES. SERVES 1

#FINEDININGINDIAN | Â 49

February 2020

JASMINE TEA SMOKED DUCK BREAST

FOIE GRAS PARFAIT

PASSION FRUIT GEL

FOIE GRAS LOBE 1 KG

PASSION FRUIT PUREE 200

DUCK BREAST 6

SALT A PINCH

SEA SALT 500GM

PINK SALT A PINCH

SUGAR 500GMS

GREEN CARDMOM POWDER

BLACK ONION SEEDS

3GMS

(KALONJI)

PINCH OF BLACK PEPPER STAR ANISE 2GMS CRUSH FENNEL 10 GMS CRUSH CORIANDER SEEDS 10GMS GINGER 20GMS

ICING SUGAR 100 GMS

GARAM MASALA 2GM COOKING MADERA 200ML COOKING PORT 200ML

METHOD CLEAN DUCK SO NO SINEWS LEFT AND SCORE THE SKINMIX TOGETHER THE SALT SUGAR AND CRUSH

SOSA Ultratex 20GMS

½ TSP

METHOD JUST BLEND ALL THE INGREDIENTS TOGETHER

400GMS DOUBLE CREAM

UNTIL IT BECOME THICK .

10 GMS GELATIN LEAVES

TRANSFER IT TO SQUEEZE

WHOLE GARLIC 20 GMS CURING

GMS

BOTTLE

METHOD CLEAN FOIE GRAS LOBE AND

FRISEE AND ENDIVE SALAD FRISEE 1 BUNCH

CAREFULLY TAKE OUT ALL THE

ENDIVE 1 BUNCH

SNIEWS.BRING THE BOTH

RAPE SEED OIL 50ML

WINE TO BOIL AND REDUCE IT

BY HALF.MARINATE THE FOIE

SHERRY VINEGAR 30ML FINE CHOP BANANA SHALLOTS 1NO

WHOLE SPICES,GINGER

GRAS WITH REST OF THE

HONEY TRUFFLE 30 ML

,GARLIC, THEN RUB INTO THE

INGRDIENTS AND WINE FOR

LEMON

DUCK BREAST AND LEAVE

OVERNIGHT.BRING DOUBLE

SALT

TO CURE FOR

CREAM TO BOIL AND ADD

24HRS.SMOKING DUCK

BLOOM GELATIN LEAVES IN IT.

METHOD

BREASTJASMINE TEA FOR

FLASH THE FOIE GRAS IN

PREP AND CLEAN BOTH

SMOKINGSMOKING

OVEN 180 DEG FOR 2-3

LETTUCE IN ICE COLD WATER

GUN JASMINE TEA SMOKED

MINUTESTHEN BLEND THE

DUCK

FOIE GRAS AND DOUBLE

BREAST METHODWASH OFF THE CURE AND DRY WITH CLOTH.NOW PUT THE DUCK BREAST AND SMOKE FOR 5 MINUTES WITH JASMINE TEA WITH HELP OF SMOKING GUN.IN A MEDIUM HOT PAN COLOUR THE SKIN SIDE OF THE DUCK BREAST ,CHILL ,FREEZE VACKPACK INDIVIUALLY AND SLICE

CREAM TOGETHER AND PASS

½

GROUND BLACK PEPPER

SO THEY LOOK FRESH AND DRAIN IT OUT. MAKE THE DRESSING FROM REST OF INFREDIENTS AND DRESS THE

THROUGH FINE SEIVE SET IN

SALAD JUST BEFORE

THE MOLD AND THEN FREEZE

SERVICE.

IT. IN SMALL SEMI SPHERE SILPAT ON FLAT TRAY. ONCE FREEZE JUST TAKE OUT OF FREEZER JSUT BEFORE PLATING AND TORCH WITH BLOW TORCH O GET LITTLE SOFT.

THINLY ON SLICE

#FINEDININGINDIAN | 50

February 2020

JASMINE TEA SMOKED DUCK BREAST |GREEN CARDAMOM FOIE GRAS PARFAIT | PASSION FRUIT BLACK ONION SEED GEL RECIPE BY CHEF ARBINDER DUGAL

PREPARATION TIME 1 HOUR. COOKING TIME 15 MINUTES. SERVES 1

#FINEDININGINDIAN | 51

February 2020

300 G SHORT CUT BEEF RIB / JACOBS LARDER

HISPI CABBAGE

1ST MARIANDE 50 G GINGER GARLIC PASTE 4 G TURMERIC POWDER 10 G KASHMIRI CHILLI POWDER 30 G MALT VINEGAR 4 G SEA SALT

150 G CABBAGE HISPI SLICED 20 G OIL 5 G CHOPPED GARLIC 2 G TURMERIC POWDER 3 G GREEN CHILLI CHOPPED

TO COOK 50 G BEEF FAT 50 G ONION CHUNKS 50 G CARROT CHUNKS 5 G SLIT GREEN CHILLI

30 G CHOPPED ONION 2 G CHOPPED CORIANDER 1 G SALT

METHOD

10 G CHILLI POWDER

WASH AND DRAIN SLICED

7 G GARAM MASALA

CABBAGE .

50 G YOGHURT

HEAT OIL IN A PAN ADD

10 G CHICKEN STOCK POWDER

GARLIC SAUTE TILL

3 G SALT

GOLDEN COLOR.

1 KG HOT WATER

ADD CHOPPED ONION SAUTE TILL ITS SOFT BUT

METHOD CLEAN AND TRIM THE SHORT RIB , LEAVE THE BONE IN . SLIGHT POKE THE

NOT TURNING COLOR .

NOW ADD SLICED CABBAGE , CHOPPED

MEAT WITH TIP OF KNIFE . MIX THE INGREDIENTS MENTIONED IN FIRST

GREEN CHILLI AND

MARINADE . RUB THE MARINADE ON TO THE SHORT RIB . LEAVE OVER

TURMERIC SAUTE FOR A

NIGHT .

MINUTE . NOW ADD SALT

TO COOK HEAT BEEF FAT IN A THICK BOTTOM SAUCE POT . SEAR THE SHORT RIB 1 MIN EACH SIDE . REMOVE AND KEEP IN A COOLING RACK .

ADD IN CARROTS , ONION , GREEN CHILLI SAUTE FOR A MINUTE . MIX YOGHURT WITH POWDERED SPICES , CHICKEN STOCK POWDER , SALT

COOK TILL THE CABBAGE IS SOFT AND ALL WATER FROM CABBAGE IS ABSORBED BACK . KEEP IT READY FOR PLATING .

POUR IN TO THE POT . SAUTE FOR A WHILE ADD BACK THE SEARED SHORT RIB AND COVER WITH HOT WATER . ONCE THE LIQUID STAR BOILING

PLATING

REDUCE THE HEAT TO A SLOW SIMMER . COOK FOR 2 HOURS OR MORE

ENSURE SHORT RIB IS

UNTILL THE MEAT IS VERY TENDER AND THE BONE COULD BE EASILY PULLED OUT . ENSURE THE SAUCE IS NOT DRIED UP WHILE COOKING YOU AY ADD MORE HOT WATER TO COVER THE MEAT . REMOVE THE MEAT FROM THE STOCK , PULL OUT THE RIB BONE . KEEP IN BETWEEN TWO FLAT TRAY PRESS

HOT AND SOFT , PLACE ON A SMALL PLATE . KEEP A SPOONFUL OF SAUTED CABBGE ON TOP OF THE SHORTRIB ANY SAUCE

DOWN WHILE KEEPING SOME HEAVY THING ON THE TOP TRAY . ALOOW TO

LEFT ON THE PAN SPOON

COOL INA BLAST CHILLER OR LEAVE IN A COOL PLACE . ONCE SET TRIM

ON TOP OF CABBAGE

THE SIDES, EXCESS FAT CUT IN A RECTANGULAR SHAPE . STOCK REDUCE

AND RIB . GARNISH WITH

TO A THICK CONSISTENCY PASS THROUGH A FINE SIEVE AND POUR BACK TO THE TRIMMED . HEAT THE RIB IN PAN OR OVEN WHEN NEEDED TO SERVE

#FINEDININGINDIAN | 52

MICRO HERBS AND SERVE

February 2020

Slow Braised Short rib In Raan Style | sauted Hispi Cabbaji Subzi RECIPE BY CHEF BOBBY GEETHA

PREPARATION TIME 10 HOUR. COOKING TIME 2 HR 3O MINUTES. SERVES 2

#FINEDININGINDIAN | 53

February 2020

BASIC MAKHANI SAUCE (20 POR)

CHICKEN TIKKA ( 10 POR )

2.5 KG PLUM TOMATO IN TIN

EACH PC )

1 KG TOMATO PASSATA

2OO G GINGER-GARLIC

150 G BASIC MAKHNI

SAUCE

PASTE

SAUCE

500 G WATER

100 G LEMON JUICE

120 CHICKEN TIKKA (4 PC )

10 G BAYLEAF

20 G SALT

50 G STILL WATER

10 G CINNAMON

4 KG YOGHURT

1 G KASOORI METHI

10 G CARDAMOM

70 G CHILLIE POWDER

1 G CHILLI POWDER

500 G ONION SLICED

60 G GARAM MASALA

20 G CREAM

500 G BUTTER UNSALTED

50 G CUMIN POWDER

1O G BUTTER

60 G SUGAR

200 G CORN OIL

1 G SALT

1.2 KG CHICKEN BREAST(30G

10 G SALT

MEYER LEMON BUTTER CHICKEN

1 G GRANULATED SUGAR 1 G MEYER LEMON

METHOD 1. WASH THE TOMATOES

METHOD 1. TAKE A MIXING BOLW AND

METHOD

AND PUT THEM IN TO THE

ADD THE CHICKEN

BRAT PAN.

PIECES,GINGER-GARLIC

MAKHNI GRAVY,WATER

PASTE,LEMON JUICE,SALT

AND STIR WELL,ADD THE

GINGER,GARLIC,BAY

AND MARINATE THEM FOR

CHICKEN TIKKA AND LET

LEAVES,GREEN

1 HOUR

IT COOK FOR FEW

2. ADD

CARDAMOM,CINNAMON

1. TAKE A PAN ADD THE

2. IN A BOWL ADD THE

MINUTES.

STICK AND WATER AND

YOGHURT,CHILLIE

2. ADD CHILLI

LET IT BOIL

POWDER,CUMIN

POWDER,KASOORI

POWDER,GARAM

METHI,SALT,SUGAR AND

MASALA AND MIX WELL.

CREAM STIR WELL.

3. ONCE THE TOMATOES IS SOFT ADD CHILLI POWDER,SALT,BUTTER

3. ADD THE MARINATED

3. CHECK SEASONING

AND SUGAR AND COOK

CHICKEN TO THE

PLATE IN A SERVING

WELL TILL THE

YOGHURT MIX AND MIX

BOWL AND GARNISH

TOMOTOES IS FULLY

WELL CHECK THE

WITH BROWN ONION,

MUSHY

SEASONING.

CREAM .

4. TAKE A STICK BLENDER AND BLEND WELL TILL ALL THE INGREDIENTS ARE IN A SMOOTHE TEXTURE. 5. TAKE A SIEVE STRAINER AND STRAIN WELL AND STORE .

4. ADD THE CORN OIL AND MIX WELL.

4. GRATE MEYER LEMON ZEST

5. TRANSFER IN TO A CONTAINER AND STORE IT IN THE CHILLER 6. COOK IN A TANDOOR OR OVEN AT 250C .CHILL AND KEEP FOR COOKING

#FINEDININGINDIAN | 54

February 2020

Meyer Lemon Butter Chicken RECIPE BY CHEF BOBBY GEETHA

PREPARATION TIME 1 HOUR. COOKING TIME 15 MINUTES. SERVES 1

#FINEDININGINDIAN | 55

February 2020

SALAD

MINT CHUTNEY (1.2KG )

100 G CHICKEN TIKKA 50 G SWEET CORN NIBLET 30 G MINT CHUTNEY 30 G TAMARIND CHUTNEY 3 G CUMIN POWDER 2 G CHAT MASALA 20 G CHOPPED ONION 20 G CHOPPED TOMATO 2 G CHOPPED GREEN CHILLI

100G MINT LEAF 900 G CORIANDER LEAF 20G GINGER PEELED 20 G GARLIC PEELED 20 G CHAAT MASALA 15 G JUICE LEMON 1 KG YOGHURT 5 G SALT 10 G ULTRATEX

30 G FRISSE LETTUCE 2 G MICRO HERBS 10 G YOGHURT

SWEET CORN , TAMARIND, MINT CHUTNEY WITH ALL SPICE POWDER TOSS WELL.

1. ENSURE ALL LEAVES

2. ADD ALL INGREDIENTS OTHER THAN YOGHURT AND BLEND WITH SPALSH OF WATER. 3. BLEND TO A FINE PASTE.

2. BREAK FRISSE LETTUCE IN SMALL AND MIX WITH THE SWEET CORN CHAT 3. SLICE THE CHICKEN TIKKA IN THIN SLICES .

4. IN A SERVING BOWL SPOON THE CORN CHAT MIX , PLACE THE SLICE CHICKEN TIKKA AND DRIZZLE YOGHURT ON TOP

2.5 KG TAMARIND 20 G SALT 1.5 KG SUGAR WHITE 100 G FENNEL SEEDS 300 G GINGER CHOPPED 3 KG JAGGERY 100 G CINNAMON STICKS 25 G CUMMIN SEEDS

4. TRANSFER TO BOWL AND MIX IN YOGHURT, CHAT MASALA, SALT AND LEMON JUICE. 5. MIX IN ULTRATEX USING WHISK AND CHECK CONSISTENCY BY PUTTING A DROP ONTO A PLATE AND ENSURE IT

20G RED EDIBLE COLOR

METHOD 1. ADD WATER, TAMARIND AND JAGGERY TO THE POT. 2. ADD ALL THE REMAINING INGREDIENTS AND

BRING

TO BOIL. 3. SEMI-THICK CONSISTENCY-MUST BE ABLE TO DO A LINE ON A PLATE WITH SQUEEZY BOTTLE. 4. PASS THROUGH A CHINOIS ALLOW TO COOL DOWN AND KEEP IN SQUUEZE BOTTLE.

DOESN’T LEAVE WATER ON THE EDGE.

5. GARNISH WITH MICRO HERBS

METHOD

DRAINED.

1. IN A MIXING BOWL ADD IN

50 G RED CHILLI POWDER

50 G CHAAT MASALA

ARE WASHED AND

METHOD

TAMARIND CHUTNEY (2 KG)

.

#FINEDININGINDIAN | 56

6. KEEP REFIGERATED IN SQUEEZE BOTTLE.

February 2020

Chicken Tikka | Sweet Corn Chaat | Frisse Leafs RECIPE BY CHEF BOBBY GEETHA

PREPARATION TIME 5 HOUR. ASSEMBLING TIME 5 MINUTES. SERVES 1

#FINEDININGINDIAN | 57

February 2020

#FINEDININGINDIAN | Â 58

February 2020

#FINEDININGINDIAN | Â 59

February 2020

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