SEPTEMBER 2019
ISSUE 12
#FINEDININGINDIAN WORLDS FINEST INDIAN FOOD MAGAZINE
New RESTAURANT
ROOH CHICAGO
CHEF
BALI
TRESIND
MUMBAI
New RESTAURANT
COLONIAL PALATE
MARCO
pierre in
white
Mumbai
Facts about Pumpkin
The largest pumpkin pie ever baked weighed 3,699 pounds.Pumpkin pie originated in the colonies, just not as we know it today. Colonists would cut the tops of pumpkins off, remove the seeds, fill the pumpkins with milk, spices, and honey, then bake them in hot ashes.
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September 2019
CONTENTS • FINEDININGINDIAN
September 2019 Issue 12
Table of Contents
07
Chef Anupam Gulati Fourseasons Mumbai
12 15
Chef Sarfaraz Ahmed Learn about goose & foie gras NEW RESTAURANT OPENING ROOH | Chicago
18 20
NEW RESTAURANT OPENING COLONIAL PALATE | Mumbai
25
CHEF BALI Culinary Wizard Trains New Generatiosn of Oberoi chefs
29
SALONI PANDA Food Influencer
42
Selected Fine dining Indian Recipe
LORE | BANGALORE Progressive Startup Restaurant
WWW.FINEDININGINDIAN.COM • @FINEDININGINDIA
07
10
21
12
FOOD NOTES | SEPTEMBER 2020
FACTS
#FINEDININGINDIAN | 04
19
EACH PUMPKIN HAS ABOUT 500 SEEDS
September 2019
Gratitude Letter
Editor Ms.Supriya Premaraj
Dear Readers,
we are happy to present our Third Quarter Issue for 2019
Courtesy All Images to their respective
Sincere Gratitude for all chefs who been featured in
chefs and providers
this Issue by providing timely articles, Interview, Images and Recipes.
Ms. Sana qureshi special 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 .
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 Retnakumar Geetha
Write to us Chef@finediningindian.com or send message through Instagram
#finediningindian #FINEDININGINDIAN | 05
Our Vision: " Being the world's best fine dining Indian cuisine website and magazine" We strive to achieve this by providing a platform for all Indian food lovers around the globe. September 2019
There are more than 45 different varieties of pumpkin.They range in color like red, yellow, and green, and have names like Hooligan, Cotton Candy, and Orange Smoothie.
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September 2019
Chef Anupam Gulati . Four Seasons, Mumbai Article by Sana Qureshi
How you become a chef and why? My grandmother was a fantastic cook, when we were very young; we spent a lot of time with her in Dehradun. She would only cook and eat fresh produce handpicked from her kitchen garden and slow cooked over an angeethi (a small charcoal fire). Those were really fun days and would get me excited, We used to have a homemade tandoor and as a kid it used to excite me to see my Mother pull out hot rotis with her bare hands. Her passion towards cooking and turning even the simplest of dishes into a culinary delight, would really make me do things and help her around daily chores in the kitchen. What started as a hobby soon became a profession.
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September 2019
How you explain your style of cooking? My food philosophy is pretty simple: use the best ingredients, keep the flavors authentic.Each dish has to be a work of art. I believe that a chef is only as good as his last plate.
What are your memorable achievement in your professional life? why it was important for you ? To become an executive chef in an Oberoi hotel and so on... i never thought that i will survive this far...
How you develop your team, what responsibilities and freedom you give to your juniors? We work as a family and every team member shares a responsible and important part in the culinary journey, we regularly discuss and share ideas cook for each other and discuss ...constructive criticism is an integral part...and each one is empowered to take decisions.
How you keep up to date with a constantly evolving world's culinary scene? Its a ever evolving space and like they say change is the only constant.. you research and develop your selves and others working with you... and very importantly keep yourself open for learning ...encourage others to share ideas..This is how we progress together.
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one of your worst food critic or comment you received and how you dealt with it? I guess criticism is part and parcel, but have always taken a serious note of constructive criticism, though not every criticism should be taken to heart, you should always try and improve as much as you can.
What would you like to do more for a chef support system in helping each other in achieving success? Cross promotion. Chefs at all levels in the system or out of it should interact more ... we have chefs forums where in we are not afraid of sharing ideas (which is a great) ...i guess it is a great beginning.
Any daily rituals you do and how it helps you to stay active, Motivated ? Ido listen to music a lot ... and of course my wife.. she keeps me going
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How you judge a young chef and how you test him for the long term? Well attitude and willingness to learn are the two most important aspects i usually look for in young chefs... rest everything can be worked upon.
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? Indian cuisine has a great future, the need for good Indian food will always be there... the best thing about Indian cuisine... it is simple and yet so complex... more over it is being re discovered everyday ...some of the best chefs in the world have Indian origins.
September 2019
Name Top Five Indian chefs of all Time according to you ? Chef Imtiaz Qureshi/ Chef Anando Solomon/ Chef Arvind Saraswat/ Chef Vineet Bhatia and Chef Sanjeev Kapoor, they all have contributed immensely to the cuisine and culture.
A Book or an Incident that influenced you and how it changed your approach to life? Chef Grant Achatz....very inspiring to know that he was once diagnosed with stage 4 mouth cancer, yet he fought all odds to comeback and is a great chef, his restaurant Alinea was Number 1
How you choose an Indian restaurant to eat with the family, what dishes you look for in the menu? When visiting for the first we always choose a mix of dishes, few staples and few experimental. Though as a family we are very Punjabi when it comes to taste
Does classic or modern dishes stand ahead of time, why according to you? Both have their own place and identity you cannot experiment or evolve unless you are deeply rooted.
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September 2019
PUMPKIN AND HALLOWEEN A long stading tardition and history
A jack-o'-lantern (or jack o'lantern) is a carved pumpkin, turnip, or other root vegetable lantern associated with Halloween. Its name comes from the phenomenon of a strange light flickering over peat bogs, called will-o'-thewisp or jack-o'-lantern. The name is also tied to the Irish legend of Stingy Jack, a drunkard who bargains with Satan and is doomed to roam the Earth with only a hollowed turnip to light his way. Jack-o'-lanterns are a yearly Halloween tradition that came to the United States from Irish immigrants.
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September 2019
CHEF SARFARAZ AHMED Tresind | Mumbai
Article by Sana Qureshi
How did you become a chef and why? Indian chef who is very close to our family. That created
Do classic or modern dishes stand ahead of time?
interest in me to follow his path of success since childhood.
why according to you?
I have grown up under guidance of one of the well-known
These are two sides of a
What message do you want to give younger chefs out there ?
same coin. Without classic there is no
This is a tough industry to survive and achieve success so
modern. Classic should
have your focus on “LEARN” rather “EARN” rest everything
always remain as it is and
will automatically follow.
one should not play with grandmother’s recipe but
How can you explain your style of cooking?
can get inspiration to
Anything that makes you and your guests happy.
create something new with different style and
What are your most memorable achievement in your professional life? why was it important for you?
inspiration.This is the time to welcome new
There are many small and big achievements but most
inspirational dishes with
memorable could be my selection in The Leela Hotels
traditional flavours and
management trainee program.
that makes modern dishes ahead of time.
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September 2019
What is your concept for a forming a new menu for your restaurant and how do you shortlist the dishes? We do progressive Indian food that requires inspiration and how you treat your ingredients in the recipe ultimately comes on to the plate. We can do an Indian traditional dish influenced with western technique and ingredients or we can go for a western dish influenced with Indian ingredients.Shortlisting depends on flavours, textures and ingredients used and should fit into our desired place in the tasting menu.
How do you develop your team, what responsibilities and freedom do you give your subordinates? Kitchen brigade is selected with each player having a key role.Responsibilities are delegated according to their skill set and position in the brigade.Developing a team requires constant learning effort and road to perfection by each individual. Performance by each individual is monitored and appraised regularly.
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September 2019
How do you keep up to date with the constantly evolving world's culinary scene? Latest trends and developments in the world culinary scene change rapidly and one need to read vigorously, be active on social media and constantly stay connected with your guests and friends working around the world.
One of your worst food critics or comment you received and how did you deal with it? I don’t think till today I have got any critics or comment that I can term it as worst.
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? Indian Cuisine is now entering to an era of what we called as Nouvelle Cuisine with more focus on exotic ingredients to be incorporated from around the world giving an ultimate dining experience to guests with small plates. The food is no more loaded with heavy curries and spices rather making it simpler.Indian cuisine should get the respect what it deserves breaking the barrier of Butter Chicken and Biryani tag from around the
What would you like to do more for a chef support system in helping each other in achieving success?
world as it very diversified and rich which
Cross promotion, etc. Four hands
Name Top Five Indian chefs of all Time according to you?
promotions with other restaurants leads to success and learning for both the chefs and restaurants who participate.
Any daily rituals you do and how it helps you to stay active, motivated? I don’t believe in rituals just like to stay positive to get better results every time.
How do you judge a young chef and how you test him for the long term? Skills can be enhanced; knowledge can be gained with experience but attitude is what I look for with basic culinary training. Learning attitude definitely will lead to a long-term relationship.
people don’t know. This is my view on approach of an Indian Chef.
Chef Bakshish Dean, Chef Avijit Ghosh, Chef Atul Kochhar, Chef Gaggan Anand, Chef Mir Zafar Ali.
how do you choose an Indian restaurant to eat with the family, what dishes do you look for in the menu? Social media plays an important role in choosing a restaurant when it comes to dining with family.Menu should have a good selection of non – vegetarian and vegetarian dishes as some of my family members are vegetarians.
Name top five Indian restaurants around the world according to you? Indian Accent, Tresind, Jamavar, Benares London ,Karavalli Bengaluru
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September 2019
RESTAURANT OPENING
ROOH Chicago, 736 W Randolph,
About ROOH Chicago A Progressive Indian restaurant and cocktail bar nestled in the heart of the city’s West Loop neighborhood. Meaning soul or spirit, ROOH brings the spirit of modern India to Chicago through the restaurant experience by way of relaxed communal dining and world-renowned cuisine from Executive Chef Sujan Sarkar and experienced restaurateurs Anu and Vikram Bhambri in partnership with local Chicago restaurant group, Shindig Hospitality. The vibrant and modern restaurant design provides a quintessential platform for Chef Sarkar’s cuisine, mixing traditional Indian flavors with modern gastronomic techniques and local Chicago ingredients. ROOH’s menu guides guests through a culinary journey of Indian cuisine, highlighting regional dishes from India. ROOH’s cocktail list features drinks inspired by ancient Ayurvedic wisdom and the six tastes, or rasas, sweet, sour, salty, pungent, astringent and bitter, mixing Indian spices and house made shrubs with regional spirits.
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September 2019
THE CHICAGO CULINARY SCENE CONTINUES TO RISE WITH THE ADDITION OF THIS UPSCALE, PROGRESSIVE INDIAN RESTAURANT TO THE CITY’S FOODIE FAMED “RESTAURANT ROW”.
ROOH CHICAGO, THE HIGHLY-ACCLAIMED PROGRESSIVE INDIAN RESTAURANT AND COCKTAIL BAR ROOTED IN SAN FRANCISCO, WILL OPEN ITS SECOND LOCATION THIS SPRING IN THE CITY’S WEST LOOP NEIGHBORHOOD AT 736 W RANDOLPH.
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September 2019
To pay homage to the restaurant’s Indian roots, the design of the space employs the use of aged color washed walls, rich fabrics, ornate tiles, as well as textural panels and curtains. From luxurious, crystal The standout culinary concept conceived by
chandeliers dripping from the ceiling to
renowned Chef Sujan Sarkar in partnership
imported floral wall coverings from
with experienced restaurateurs Anu and
prominent Indian fashion designer,
Vikram Bhambri, is set to be one of the most
Sabyasachi, and an eye-catching mural of
anticipated restaurant openings of 2019.
a woman confidently gazing towards the
With its innovative cocktail programming, and eclectic, modern design, ROOH, meaning soul or spirit, is determined to bring
first floor bar area, ROOH Chicago has incorporated elaborate details into every corner of the restaurant to evoke a sense of discovery, culture, and place.
the spirit of India to the Windy City and provide Chicago locals and visitors alike
With an emphasis on providing an
with a never-before-seen dining experience.
innovative interpretation of authentic, newage Indian cuisine, Executive Chef Sujan
Fusing together rich cultural tradition and the vibrancy of modern India, key Indian Designer Debashish Sarkar, as well as Chicago-based Box Studios’ Gwen Harley
Sarkar has developed a unique and elevated dining experience for patrons. Chef Sarkar, a Times Chef of the Year inIndia, will combine the country’s rich traditional and regional flavors with the use
(Senior Lead Designer), Ferdinand Dimaling
and influence of local Chicago ingredients
(Principal/Architect), and Carlos Rivera
and modern techniques to create his
(Technical Director) have constructed an
beautifully plated and flavorful dishes. To
unparalleled aesthetic within the interior of
complement the outstanding food menu,
the restaurant. Split into three floors, ROOH Chicago aims to depict a distinct sense of style and experience at every level.
ROOH offers a distinguished beverage program that allows guests to choose from 12 seasonal cocktails based on Ayurveda and its six tastes, or rasas – sweet, sour, salty, pungent, astringent and bitter.
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September 2019
The Colonial Palate Article by Sana Qureshi
The historic lanes of South Mumbai gets a new restaurant that reminisce the old world charm in today’s modern times. #FINEDININGINDIAN | 18
September 2019
The Colonial Palate has opened its doors just a couple of months ago & has been a stop for all food explorers.In todays times where guest plans to visit restaurants not only to enjoy food but take back a dining experience & colonial palate stands amongst top listers while curating the same.The restaurant takes you through an experience of the old school elegance, unfaltering service and top-notch food often woven in with a whimsical historical narrative.Famously known as the Style Chef Chef Shailendra, brings over 30 years of cooking experience has worked with the best chefs around the world handling restaurants and cafes in various countries comprising of Muscat, Italy, London and the USA. For the last 10 years he’s been consulting full time with various cafes and restaurants. He has put together his extraordinary experience and sensibilities and curated a one of its kind menu. Menu is an extravagant affair having mix of indigenous ingredients treated internationally and exotic ingredients used in an unassuming local fashion which are made from scratch inside the kitchen, showcases how cuisines continue to evolve with time.
Some of the most loved & liked delicacies from their Menu justifying the term Influenced
·
Cuisine are: The Colonial Seekh, Quinnoa Biryani, Charred Burrata
·
Makhanwala Carbon Chicken, Shahi Red Velvette Adding grandeur to the colonial vibes, the restaurant has an amazing decorum with historic wall pictures. An entire wall dedicated to a map depicting The Colonials Journey to India.Be it food, décor or the staff the restaurant is one of the perfect choices to have an experiential meal. The Colonial Palate is sure to take you back in time with the restaurant's vibe but surprise you with the modern touch it give to their dishes.
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September 2019
Telling Stories Through Food: LORE’S POPUP SERIES IS SET TO TAKE BENGALURU’S CULINARY SCENE TO THE NEXT LEVEL,CONCEIVED BY THE ATRIA GROUP, LORE IS ALL ABOUT GIVING OUR GUESTS A MULTI SENSORY DINING EXPERIENCE; LORE’S RESTAURANT IS SLATED TO OPEN IN THE FIRST QUARTER OF 2020, Lore's mantra is to leverage the magical ability of food to tell stories, create new memories and rekindle old ones while giving importance to quality produce, directly working with farmers and artisans.
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September 2019
Mythrayie says “i am really excited to be here in Bangalore as i believe the diners here have a discerning palate and will enjoy what team Lore brings to the table ”. The head chef at Lore, she did a stint with Chef Rene of NOMA Copenhagen . She looks at things Pop Ups give chefs the creative freedom to control the
differently, not
narrative of the diners experience." says Kaushik Raju
just cooking but
Director - Co Founder
everything about food,
JE, the Chef Patron- Co Founder says “Innovation is the key
cuisine, and
to unlock imagination and a great team with similar vision is
even the work
all that matters to accomplish a dream. This is what I will
culture at
bring to Lore,” he will bring fresh thinking to traditional
kitchens around
recipes and invariably create new ones along the way too.
the world.
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September 2019
TOP CHEFS BATTLE AS TASTES OF THE WORLD ADDS NEW FLAVOUR TO GULFOOD 2019
Locavore: locavoreis a movement of people who
Cuisine of LORE
Omnisense : is a conceptualised word by Lore, in
Lore’s cuisine can be defined as “Eclectic”, It uses Locavore ingredients
prefer to eat foods which are grown or farmed relatively close to the places of sale and preparation.
the same context of -Omnisciencecomes from the Latin omnismeaning "all" and scientiameaning "knowledge." Omniscience is a state of possessing all the knowledge there is — pretty
and creates menus which
impressive. In a religious sense, people believe in
has a story to tell,
a higher being that has omniscience, What we refer here is a play of the senses.
Lore’s concept revolves around its 4 pillars.
Locavore Omnisense Retrospective Eclectic
Retrospective : Retrospective means looking back, Food and its play on Nostalgia is what we are referring to.
Eclectic : one who uses a method or approach that is composed of elements drawn from various sources.
Farmlore : is the farming space dedicated for Lore, There we grow seasonal produces using
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September 2019
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March 2019
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September 2019
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September 2019
Chef Parvinder Singh Bali Article by Sana Qureshi
#FINEDININGINDIAN | Â 25
September 2019
This is the case with actually most of the chefs
Menu writing
is of my generation, whereby we did not choose
without any fancy jargons. Sometimes
this profession but the profession chose us.I
the dish creates a very different
always
wanted to be a nuero surgeon and I
should be simple and
picture in a consumers mind and when
was doing my mechanical engineering in
the food is presented, it can lead to
Kashmir. I went to join a Hotel management
dissatisfaction. As per me, the menu
college, thinking that I will have enough time on
should self-explanatory and should be
my hand to prepare for my medical ventures.
able to give the guest the clear
But then this industry grew on me. My Internship
understanding of the dish. The new
at Taj Bengal changed my outlook and I wanted
dish is tried and tested multiple times.
to be in kitchen and become a chef.
We also let the guest experience the dish and once we have taken the
My style of cooking is keeping things
feedback into consideration, we put it
simplistic. God has given us some wonderful
on our menus.
ingredients; just use them in a way that you
develop a team ,
don’t take away the soul from the ingredient.
To
Don’t complicate the flavours, instead use
to create followers who can work for
complimenting flavours. Use pastel colours on
the common goals and objectives. A
the plate; make the food which looks fresh and
team is developed by understanding
appetizing. Do not focus on complex
that not all fingers are alike but each
presentation; after all you want your guests to
of them has a specific role to play.
enjoy wholesome and nutritious food
One must be able to realise the
you must be able
potential in each employee and we There are many
memorable events and
must give them all the freedom to
achievements in my career as a chef. I have
experiment and learn from their
personally made wedding cakes for Ms Shweta
mistakes.
Bachhan and Ms Priyanka Vaderah. Apart from
There are many platforms available for
this I have cooked for many dignitaries and bolly
this today, social media like FB and
wood and holly wood actors. My greatest
Instagram teach you so many things. I
achievement was authoring 5 books, which are
also make it a point to attend chef
being used as text books in almost all catering
conclaves and travel for food and
colleges in India and few abroad. It was
equipment shows. Apart from this I
important to me because it gives me immense
have to do a lot of self study, because
satisfaction, where I can contribute to the
I train chefs for Oberoi hotels and
learning and development of young aspiring
before I take a class, I need to be
chefs
prepared
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well
September 2019
I AM AN ULTRA CYCLIST, I HAVE TRAVELLED AROUND 35000 KM ON A BICYCLE IN LAST THREE YEARS. I CYCLE EVERY DAY TO KEEP MYSELF ACTIVE AND CYCLING AND COOKING ARE THE TWO BIGGEST JOYS OF MY LIFE
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September 2019
About Criticism : Chef’s life is full of
Indian food
surprises. One man’s poison is another man’s
of the world today. Thanks to chefs
cure, is an old age saying and I have experienced that many times in my career. There have been many a times, that a guest
is the talk and the flavour
such as Vineet Bhatia, Manish Mehrotra , Chef Gaggan and Chef Garima and many others who have made the
has returned the dish curated by me. I have learnt following things from these experiences- Every guest is special and treat their differences with patience and sensitivity.
people realise that Indian food is much more than a curry and a naan.I feel proud when I see more and more Indian
Its most important to be empathetic and listen
chefs getting Michellin stars and this
to the guest (Mind you Listen and not just
definitely instils the confidence that
Hear)Do not try to push by saying that this is
we are on the right path. To make the
how the dish is made on the contrary, ask for
Indian food best, we should
specific feedback and curate what the guest
concentrate on earthy flavours, organic
needs. If its beyond your expertise, then offer alternative sources.
Colloborations : Many things are already being done today through social media and various chefs groups on whatsapp keep sharing their experiences and offer help and
and seasonal food, which is traditional , wholesome, fresh and nutritive.
Paulo cohelos Alchemist helped me realise my dreams. Its one of the
books
best
that I have read.
support in case someone wants it. Being
connect over live transmissions of lectures and
What message you want to give to young chefs out there?
mentoring without having to physically travel
Perseverance, passion, discipline and
to such locations. Chefs conclaves are
continuous learning and development
advanced technologically, we chefs can
another great platforms, where all chefs form different companies, come together under one roof and exchange ideas.
Young chefs are very energetic and full of ideas. I would like to see a young chef in my kitchen, who is humble, positive and always
are what are required to become a successful chef in this industry. There is no short cut to success. I will urge all of budding chefs to focus on basic like knife skills, understanding ingredients, the way the food reacts with one other
willing to improve. Continuous improvement is
to create flavours and textures.
the key mantra for budding chefs. These traits
Building a strong foundation in earlier
go a long way in creating solid chefs, who can
stages of your career will help you to
work in stressful environments efficiently and
be a creative chef in future.
effectively
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September 2019
SOCIAL MEDIA use it for your advantage , Restaurants and food business must use this new age free platform efficiently . Influencers are there to help you out than take you out of business
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September 2019
I developed an interest in this 2 years ago and that I when I
lets hear from an "Influencer"
thought “Why not start my own page?’’ I think digital is dominating the world. It’s a great platform to showcase your talent to your audience. I loved cooking and experimenting with recipes. My page started off with food and now I have decided to expand into lifestyle too. My passion for cooking made me start my page.
I used to look at recipes online and also try out new dishes on my own and post it on my page. I initially didn’t concentrate on the photography part of it, but I later realized how important it is to make your feed look attractive. The more appealing your profile looks; the more people will follow you and that is something that helped me. When I changed my style of posting, I gained more audience and it certainly did help me. A year into starting my page, I also started getting invites from restaurants.
I also got collaborations from many big brands. When I started this page, I had zero ideas about how
@saloni_panda
blogging works but over the years,
I am currently a BBA graduate, a
me grow. It is very important is to
dancer and also a Food and
be dedicated, consistent and
Lifestyle Social Media influencer. I
create good content so that your
have my page on Instagram which
audience is happy.
I’ve learned it and it has helped
is all about food and lifestyle.
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September 2019
A lot of people talk negatively This is something that gives me so about influencers. They say we do much happiness.When I lost my this all for freebies and I have father, people asked me “How do personally heard this too from many, you do this Saloni, how do you stay but being an influencer isn't as easy so strong” but I think these as it looks. It takes up a lot of hard situations make you strong. I still work, dedication, and commitment. continued to work hard. You need to be very consistent in your content and be true to your I did not stop my page because I page. It takes a lot of effort to keep knew if my father were here, he your audience engaged on your would never want me to do page. There are some days where I that. Each time I'm stuck in any do not post and I lose out on a lot situation, I think about him and tell of audience reach. Yes, It is a LOT him my problem and believe it or of effort.Something that helped me not, a solution just clicks my mind make it big in this field Is immediately. We have met a lot of dedication and the immense support people who have helped us and are of my parents and my brother. helping us selflessly. It's made me realize there still are good people I lost my father a few months ago in this world. It's made me realize and he used to always tell me “Only that if you do good to others, it will you can change your life, no else come back to you someday in some will do it for you”. My parents have form. always taught me how to be positive and how to learn whatever I want All you have to do is spread love to. I always followed my dreams. and positivity, never hurt people. People will talk about you, criticize Never hurt someone for your you but you should never let that happiness. Be selfless and be a affect you in any way.Apart from all good person and that is what will of this, I spend my free time with help you in life. That is what will animals. I have rescued and help you to be successful. fostered a lot of stray animals and also got them adopted in great families.
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September 2019
R E C I P E S
Cooking is a philosophy; it's not a recipe. Marco Pierre White
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September 2019
METHOD Take thawed prawn in a bowl , add salt, black pepper , lemon juice . Mix them well and keep it chiller for
Fresh Prawns
250 gm
Salt
3 gm
Black pepper 3 gm Lemon Juice
5 gm
Tempura flour
50 gm
Oil for Fry 40 ml Prawn Sauce Oil
20 ml
Garlic chop 5 gm Curry leaf 2 gm Oyster sauce 2 gm Coconut Milk Broth powder
100 ml 5 gm
Sugar 5 gm Lemon juice 5 gm
5 ml
Turmeric powder 3 ml Coconut milk
100 ml
Sugar 5 gm Broth powder
pieces with tempura flour. Fry them in oil at 160C till golden brown color. Toss the fried prawns with prawn sauce for 20 seconds.Garnish with coconut crunch, tumeric emulsion and micro green.
PRAWN SAUCE Take a pan , add oil , chopped garlic and curry leaves and saute it.Add coconut milk , oyster sauce, broth powder and sugar and cook it at low flame for 5minutesFinish it with lemon
Turmeric Emulsion Oil
30minutes.After Marination, coat the
5 gm
juice and take it off from flame.
TURMERIC EMULSION Take oil in a pan and add tumeric powder and mix it well at low flame.Add coconut milk , sugar and broth powder and cook it till sugar dissolves properly at low flameCool at room temperature and fill it in squeezy bottle for plating.
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September 2019
Curry leaf Prawns RECIPE BY CHEF GAURAV CHAWLA
PREPARATION TIME 15 MINUTES. COOKING TIME 5 MINUTES. SERVES 1
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September 2019
Boil in
the
cut
water
red
for
chilly
Heat
oil
200 gm
Oil 15 ml Red chilly
15 gm
Madras Curry powder
3 gm
Mustard seeds 3 gm Urad wash dal 3 gm Chopped ginger
7 gm
Chopped green chilli Curry leaf
5 gm
Onion slices
100 gm
Coconut Milk Salt
5 gm
30 ml 3 gm
Black pepper
wash
pan
seeds
,
ginger,
green
and
add
them
for
low
flame.Add
and
saute
Add
cooked and
it
1
for
mutton cook
it
flame.Add
Add
salt
slices
boneless for
minutes
pepper
at
2minutes.
medium
.
and
onion
2
milk
to
minute
another
black
urad
chilly
.
it
add
chopped
leaves
pieces
and
.Allow
crackle
Saute
with
at
and
crushed coconut
10 gm
Lemon juice 5 ml
low
Tomato ginger jam oil
Ginger chop Tomato paste
20minutes
a
daal
curry
pieces
powder.
in
mustard
Boiled Mutton boneless- dice cut
mutton
5 ml 20 gm
80 gm
Sugar Salt
5 gm
and
flame
let
for
in
cook
5
minutes.Finish
it
with
lemon
juice For Tomato
Ginger
Jam,
pan
Add
chopped for
a
oil
at
in
a
ginger
and
,
add
saute
minute.
3 gm Add
tomato
with low
little
for
crisp Cut
of
the
slices
them
sugar it
on
2minutes and
sesaoning.
Prepration
into
&
water.Cook
flame
adjust
paste
Coconut dry
and
.Garnish
coconut
dehydrate with
coconut
crisp.
#FINEDININGINDIAN | 35
September 2019
Tellichery Mutton Boti | Tomato Ginger Jam | Air dried coconut RECIPE BY CHEF GAURAV CHAWLA
PREPARATION TIME 1 HRS . COOKING TIME 30 MINUTES. SERVES 1
#FINEDININGINDIAN | Â 38
September 2019
Masala Prawns
Masala Prawns
6pc Prawns 16/20 size
De vein prawn remove the dirt wash and drain
20g Ginger Garlic paste
Mix with all Mentioned Ingredients mix with oil for
7g Kashmiri Degi Mirch powder
marinade
3g Salt
Keep it refrigerated for 30 mins
20g Rice Powder 10g Oil for Marinade
·
Pan fry till both sides get crisp and prawn cooked just before service or plating.
20g Oil to panfry
Black Radish Pickle Black Radish Pickle 40g Black radish Julienne 20g Vinegar white
Heat mustard oil add mustard seeds allow to
·
crackle Sauté in chopped garlic for a minute, add water,
·
vinegar 40g water
Adjust seasoning with salt, sugar and 10g sugar
·
chilli Remove from fire once the temperature 5g salt reaches Lukewarm mix in with radish . 20g Mustard oil 10g chopped garlic 5g chopped green chilli
Yellow Tomato chutney · Heat mustard oil, add asafoetida powder cook for 30 seconds over medium heat .Add mustard seeds
Yellow Tomato Chutney 0g Yellow cherry tomato Halves 20g Mustard Oil 2g Asafoetida Powder
allow to crackle , saute garlic to light brown color. Add curry leaf , yellow cherry tomato ,green chilli and salt
·
Cook for 5 minutes over slow heat
till tomato gets smashed.
5g Mustard seed 2g Curry leaf
Plating.
7g Chopped Green chilli
Pan fry prawn keep in a kitchen paper. In a bowl
4g Salt
place two dessert spoon full tomato chutney Arrange prawns on top of the chutney
·
·
Place a
pickled radish above the prawn and serve .
#FINEDININGINDIAN | 37
September 2019
Masala Prawns |yellow Tomato chutney |black radish pickle RECIPE BY BOBBY GEETHA
PREPARATION TIME 1 HRS . COOKING TIME 30 MINUTES. SERVES 1
#FINEDININGINDIAN | Â 36
September 2019
For the lentils cooking Boil the hari moong dal with turmeric powder, salt and khada garam masala such as cloves, cinnamon, green cardamom, bay leaves and
100 gms Hari Moong Dal
mace, until soft.In a heavy bottom pot, add ghee and sliced onions and sauté until the onions turn
20 gms Desi Ghee 2 gms Cinnamon 5-6 pcs Cloves 4-5 pcs Green Cardamom 1 pcs Bay leaf
pink.Add finely chopped green chilies and add the boiled dal.Cook until all the water evaporates and you are left with a doughy consistency.
Preparation for the stuffing Roughly chop the cashewnuts and slightly roast in a pan.Mix chopped cashewnuts with salt,
1 blade Mace 50 gms Dhaap
chopped green chillies and grated khoya and mix wellMake small dumplings of these and keep aside for stuffing.
Khoya 20 gms Broken Cashews 10 gms G.chillies
Preparation Transfer the cooked lentil mixture to a mixing bowl.Add chopped coriander leaves and check
10 gms G.Coriander Salt to taste
½ tsp Turmeric
the seasoning.Add a spoon full of ghee and mix well.Shape into 50 gms and add the stuffing and shape into 1 cm high round tikkis and allow to cool. CookingTake a small amount of ghee and smear on a cast iron pan.Shallow fry in hot ghee on both sides until crisp.
Assembly Plcae 4 kebabs on a platter with a green salad of lacha onions, lemon wedge and slit green chilliNote.Serve with any chutney of your choice. Mint or any herb chutney will go well
#FINEDININGINDIAN | 39
September 2019
Khaam Khatai Green mung lentil kebabs Maharaja Bhupinder Singh year 1905 RECIPE BY CHEF PARVINDER SINGH BALI
PREPARATION TIME 1 HOUR. COOKING TIME 15 MINUTES. SERVES 1
#FINEDININGINDIAN | 40
September 2019
8 pcs Quails
For the tandoori marination
200 gms chopped Onion
Cream the curd cheese to a creamy texture.Heat
300 gms chopped tomatoes 50 ml oil
25 ml of mustard oil and remove from fire.Add turmeric and half of red chilli powder and mix well.Now marinate the quails with this masala and
10 gms red chili powder
leave to cook in fridge for at least 3-4 hours.
2 gms turmeric powder 100 gms hung curd cheese
For the spinach paste
50 gms Ginger chop
Clean the spinach and wash.Plunge in hot boiling
20 pcs Green chilli whole
water for 3 minutes, drain and immediately put in
50 gms Garlic chopped Salt to taste 500 gms spinach 20 gms coriander fresh 10 gms fresh mint leaves 10 gms green part of spring onion
ice cold water.Now grind to a paste with no or less water.
For the green paste Clean the mint, coriander and spring onion.Fry in hot oil for less than 10 seconds.Remove from oil and drain.Now grind to a paste.
10 pcs pickled onion 10 pieces small tomatoes
½ tsp Black onion seeds 1 tsp fennel seeds
½ tsp fenugreek seeds 1 tsp mustard seeds
For the gravy Heat Ghee and add black onion seeds, mustard seeds, fenugreek and fennel seeds and saute.Add chopped onions and sauté till brown.Add whole red chillies, tomatoes, red chili powder, turmeric powder and sauté till oil oozes out.Add half of the
5-6 pcs whole red chilli
whole green chilies and remove from flame.Season
30 ml lemon juice
with salt.
100 gms ghee 50 ml Mustard oil Clean the quails and make gashes with a sharp knife.Marinate with small amount of ginger and garlic paste and salt and leave aside for 30
Cooking Skewer the quails and whole tomatoes on a seekh and cook in tandoor or open sigri till
½
done.Reserve the whole quails and cut the tomatoes into quarters. In a pot add ghee and add chopped ginger, garlic and chopped green chillies. Saute for few minutes and add the onion and tomato gravy and sauté
minutes.
#FINEDININGINDIAN | 41
September 2019
Facts about Quails for Kids. Quails eat seeds, grain and insects. Quails can lay 10 to 20 eggs at one time. Cats, skunks, fox, snakes, owls and dogs hunt quail. Quails usually live alone, but they form flocks in the fall. Quails can only fly a short distance.
.Add the pre cooked quails and sauté.
Assembly Take an earthernware pot and place a spoonful of spinch paste.Now add half of the quails, tomato quarters, pickled onions and green paste.
Now top up with left over quails, spinach paste , remaining pickled onions and tomatoes.Add spoonful of ghee, and seal with atta dough and cook in dum over simmering carcoals or in oven for 20 minutes at 180 Deg C.Open the lid and serve garnished with lime juice.
Martabaan wali Bateyr
PREPARATION TIME 30 MINUTES. COOKING TIME 15 MINUTES. SERVES 2
#FINEDININGINDIAN | 42
Quails cooked in pickling spices in an earthernware potMaharaj Raja Rajinder Singh, year 1892 RECIPE BY CHEF PARVINDER SINGH BALI
September 2019
For Lamb chops Lamb Chops 1 rack Malt Vinegar 1 tbsp Salt to taste Hung curd
½ cup
Heavy cream 2 tbsp.
For Lamb chops Cut rack into individual chops. Season with salt and sprinkle with malt vinegar. Set aside for 15 minutes. To a mixing bowl and add hung curd, heavy cream, oil, cashew paste, ginger garlic paste, garam masala, roasted cumin, and coriander powder and form a smooth paste.
Oil 2 tbsp. Cashew paste 1 tbsp.
Marinate lamb chops with this marinade and leave for 2 hours or overnight for best taste and tenderness.
Ginger garlic paste 1 tbsp. Serve with mint glaze.
Garam masala 1 tsp. Roasted coriander powder 1 tsp.
For baby glazed carrots
Roasted cumin powder 1 oz.
Clean and blanch baby carrots and cut them in
Lemon juice 1 tbsp
desired shapes.
For baby glazed carrots
Heat a pan add butter, when butter starts changing color add nigella seeds and let them crackle.
Baby carrots 5 no Add carrots and saute for a min, take off from the heat
Butter 1 tsp Nigella seeds
½ tsp
add honey, lemon juice and salt.
Honey 1 tsp Lemon juice
¼ tsp
For Mint Jelly
Salt pinch Blend mint, ginger, serrano chili and the water in the
For Mint Jelly
jar of a blender until mint is finely chopped.
fresh mint, firmly packed 2 cups
Transfer to a saucepan; bring to a boil.
ginger
¼ cup
serrano chili 2-3 no
Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl;
water 2 cups freshly squeezed lemon juice 3
reserve liquid (1 3/4 to 2 cups). Discard mint.
tbsp
Return liquid to saucepan; add lemon juice and sugar.
sugar 3 1/2 cups
Bring to a boil; cook 5 minute. Add pectin, and return
liquid pectin 3 ounces green food coloring 3-4 drops
to a boil; cook 10 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.
#FINEDININGINDIAN | 43
September 2019
FAT BOMB RECIPE BY TEAM LORE
PREPARATION TIME 10 MINUTES. RESTING TIME 5 HRS COOKING TIME 10 MINUTES. SERVES 2
#FINEDININGINDIAN | 44
September 2019
LENTIL ESPUMA 100 gm Moong dal 50 gm Onions
TARTLET Combine flour and butter using rubber in method to form sand like texture. Add the rest of the ingredients, knead quickly and chill the dough
20 gm Green chili
for about 12 hrs.
10 gm Garlic
Sheet the dough through a pasta sheeter and cut according to
10 gm Ginger 5 gm Turmeric powder 15 gm Coriander stem
the tartlet mould size and shape it.Press with another mould to prevent puffing during baking. Bake at 170 degree for 15 mins or until golden brown.Reserve in an airtight container.
1 no Lemon
BUTTER SPHERE
50 ml Oil
In a medium sauce pan, bring 50 g water to a simmer. Add
100 gm Cream
calcium lactate and stir to dissolveWhisk in ghee, slowly to form an emulsion. Remove from heat and fill it in hemisphere moulds and refrigerate until set.In a blender, combine 2000g water and
BUTTER SPHERE 50 gm Water 5 gm Calcium lactate 350 gms Ghee 2000gm Water 10 gm Sodium Alginate
10 algin and blend on high speed for 2 mins. Pour into a large shallow pan.Unmould ghee spheres and drop into alginate solution. Flip the sphere after 15 mins and let it soak for another 15 mins. Remove from the bath and rinse in cold waterPlace in 90 degree celcius water bath.
LENTIL ESPUMA Soak the moong dal for 1 hour. Rinse and boil it with some turmeric powder, 10 ml oil and salt.Heat oil in a sauce pan. Add chopped garlic, ginger and green chili and saute for about 1
JAGGERY CRUMBLE 25 gm Ghee
min.Add chopped onions and saute till translucent and then add the remaining turmeric powder and stir well.Pour in the boiled moong dal and let this mixture simmer for about 10 mins.Finish
100 gm Ragi flour
with salt, coriander stem and lemon juice.Transfer the hot mixture
50 gm Jaggery powder
to blender. Blend at high speed for about 2 mins adding the
10 gm Chili powder
TARTLET
cream slowly.Strain and charge the mixture in an ISI siphon with 2-3 NO2 chargers.
JAGGERY CRUMBLE. Toast the ragi flour tll nutty and slightly dark.Combine the rest of
250 gm Refined flour
the ingredients and blend to form a homogenous powder.Sift
100 gm Butter
and reserve.
25 ml Water
TO ASSEMBLE AND SERVE
50 gm Icing sugar
Place some jaggery crumble on the base of the tartlet. Drain the
6 gm Salt
sphere on a cloth to remove excess moisture and place it on the crumble. Top it with the lentil espuma and garnish with some more jaggery crumble.
#FINEDININGINDIAN | 45
September 2019
PREPARATION TIME 10 MINUTES. RESTING TIME 2 HRS COOKING TIME 7 MINUTES. SERVES 1
Wash the monkfish tail and pat dry. Then, create a marinate for the monkfish by
Tandoori Monk fish RECIPE BY ROOH
mixing the ginger garlic paste and salt.
Apply this mixture to the monkfish in a bowl. Lastly, keep the marinated fish for 1- 2 hours in
Step 1
the fridge.
Monkfish tail clean- 6 oz piece
In a mixing bowl, combine all of the step 2
Ginger garlic paste-
½ tsp
ingredients together, and mix it well until it becomes a smooth marinade.
Salt- 1/4 tsp Now add the second marinade after 1-2 hours (from the step 2 ingredients) to the already
Step 2
marinated monkfish. After adding the second marinade to the monkfish, refrigerate for an
Plain Greek Yogurt – 2 tbsp Chopped gingerChopped garlic-
½ tsp
After the fish has marinated for a total time of
Chopped Green Thai Chili PeppersChopped curry leaves-
½ tsp
Red chili powder-
½ tsp
Turmeric powder-
½ tsp
Mustard oil- 1
additional 2 hours.
¼ tbsp
½ tsp
Zest- from 1 whole lime
¼ tbsp
3-4 hours, cook the fish in a conventional oven at 425-450-degree Fahrenheit for 4 to 5 minutes. Butter brush the fish every 2 minutes.
Cook the fish for roughly 6 – 7 minutes. Once the fish is cooked, it will remain firm outside and juicy inside.
Sprinkle finely chopped cilantro and lemon juice on top of the monkfish after it is fully cooked.
#FINEDININGINDIAN | 46
September 2019
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. MARK TWAIN
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