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
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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
learn about finediningindian magazine
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
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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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).
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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
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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
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February 2020
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February 2020
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