Fine dining Indian food magazine may 2017 issue

ISSUE 3

MAY 2017

#FINEDININGINDIAN FACE OF FINEST NEW INDIAN CUISINE

Food tasting

Featured chef

Street food

Tandoor chop house

Cyrus Todiwala OBE DL

Mumbai

NADODI RESTAUARANT

WOMAN PRIDE

may 2017 Issue 3

highlights of this issue

04

08

10

13

15

18

23

26

chef cyrus Todiwala coriander

nadodi restaurant

tandoor chop house

persistence @ Gaggan

woman in Indian cuisine mumbai street food seasonal recipes

#FINEDININGINDIAN

Editor's Letter

EDITOR

PAGE 3

Guiding force CHEF SURESH PILLAI

BOBBY RETNAKUMAR GEETHA We are so grateful and happy that Chef Gaggan Anand, India's best Chef in International Platforms, and owner of Asia's best restaurant for three consecutive years, agreed to be on our cover page.

We hope you are influenced by his humble beginnings, and see how passion and hard work has

For promotional

brought him into the limelight. activity write to us

I would personally like to thank My wife supra premaraj and all the esteemed personalities contributed to the magazine.

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

Please write to

chef@finediningindian.com

With Gratitude, Bobby

#finediningindian

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

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

FEATURED CHEF

#FINEDININGINDIAN

PAGE 4

CHEF CYRUS TODIWALA

chef Cyrus was awarded an MBE one by HM The Queen , He is a Deputy Lieutenant of Greater London

To

write

feel

of

immense

the

Hotels

I

about

most

lots

Cyrus

.

He

respected

his

about

management

Taj

proud

during

heard

chef

we

is

chef

Time

him

Training

in

at

one

in

India.

my

time

at

.

Photos for chef cyrus by Nitin Kapoor

ʹ to ‘creator of the classiest curries

From ‘chef of genius'

He is a member of the Asian Restaurant Skills Board, which

in the City’ and in 2014 ‘BBC Food Personality of the

aims to raise the prestige and profile of the Asian cuisine

Year’ this Bombay-born Parsee chef has been called all

industry as a career choice – a cause very close to his heart,

manner of good things, but the Chef Patron of Cafe

having opened the pioneering Asian & Oriental School of

ʹ

Spice Namaste, Mr Todiwala' s Kitchen, and The Park

Catering in 2000, which went on to inspire others chefs to

Café in Victoria Park East still has his feet very much on

open their own training restaurants. Ever the innovator, ten

the ground...running.

years later, in 2013,

He cooks, teaches, writes, runs successful restaurants

Cyrus launched Zest Quest Asia, a first of its kind, with the

and does more than his fair bit for charity and the

Master Chefs of Great Britain, to help introduce Asian

community, but Cyrus’ restless, entrepreneurial soul

cookery to a new generation of ‘homegrown’ talent. He is a

means he’s never going to stand still. He’s never said no

Founding Member of the Guild of Entrepreneurs and a

to a challenge, whether it’s leaving a secure Executive

Freeman of the Worshipful Company of Cooks. He is an

Chef role in the Taj Group of Hotels in Goa 21 years ago

active Ambassador of Springboard UK, the industry careers

to start all over in the UK, or bravely daring to combine

charity, the Clink Charity, an Enterprise Champion of

flavours, spices and ingredients in ways no other Indian

LeSoCo and an Honorary Professor of the University of West

chef has done before.

London. He also holds an Honorary Doctorate from London Metropolitan University.

Cyrus is the Patron of the British Lop Society, one of the rarest pig breeds. In 2016, Café Spice Namaste was once again nominated for a City of London Sustainability Cities Award. Cyrus is the proud recipient of a Craft Guild of

ʹ

Chefs ' Special Award and has been made Fellow of the Royal Academy of Culinary Arts and the Master Chefs of Great Britain.

Cyrus was awarded an MBE by HM The Queen for services to education & training and an OBE for his contribution to the hospitality industry. He is a Deputy Lieutenant of Greater London. In 2012, he cooked the very first luncheon for HM The Queen's Diamond Jubilee Tour, featuring his now famous

ʹ

ʹ

' Country Captain' .

taj

#FINEDININGINDIAN

FEATURED CHEF

In Britain the fear of losing everything and being pushed against the wall at one stage brought the turning point and better days followed.

PAGE 5

This makes you come back to reality and you find yourself rebuilding your entire career from scratch.

Today life is different but I am still cooking and loving it. I am still creating all the time and now soon on my sixth book.

Q . what you want to be known for and what legacy you want to leave behind?

To be Known for? That will die once I am gone.

Few will ever remember after a few weeks or months. But if I am remembered I think it will be for all the efforts we have invested into developing young people for the future and for raising the profile of Indian Cuisine to a par with the other great cuisines.

This has been our greatest battle and I am still fighting this battle and shall continue to do so but hoping that our competition ZEST QUEST ASIA will eventually bring some more lustre to our great cuisines

Q. what makes you proud in all your achievement?

Sadly, I do not look at achievements that way. I look upon them as something I have to do and must do.

Pride has not hit me yet and I hope it never will, but I am proud of the fact that we have survived through thick and thin, that we have done OK in life after all our struggles and that today you are probably recognised to some degree.

Coming to Britain in 1991 was yet another turning point in my life. It was the biggest yet.From an Executive

Q. what was your worst food critic or

Chef having a large team between two hotels and

comment you received?

several restaurants to becoming a cook once again and working with just two people in a kitchen

“this Tastes Like Shit and I can cook better”

establishing oneself and beg on the stove 12 hours a

was the worst comment ever. I did tell the

day. There is an entire history of sorts here from being

guest that if he lives on Shit I am afraid I

the cook that I was to having no job no home and no

cannot help him and he must leave my

money, to establishing oneself all over again and

restaurant

having some measure of success.

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FEATURED CHEF

PAGE 6

I was once told that I would never make a chef from a very senior person and that I would remain nothing but a cook all my life!! That changed my thinking around and made me focus.

Q. Being an Indian Head chef, what difference it made in your life. challenges in retaining good reviews?

I don’t think being an Indian Head chef to owning your own restaurants now makes any difference to your life. I still work fourteen hours a day so no difference there. Yes, you do get more tired now than you used to but that’s life. Retaining good reviews is down to your team and your confidence in your people. If you garner mutual respect and understanding, then you will be fortunate to take credit for their work and their support. So for the Challenges yes it is always an issue to maintain standards, quality and consistency. But if you nurture and develop good leaders they will do that and allow you to achieve more.

Q. Being an Indian Head chef, what difference it made in your life. challenges in retaining good reviews?

I don’t think being an Indian Head chef to owning your own restaurants now makes any difference to your life. I still work fourteen hours a day so no difference there. Yes, you do get more tired now than you used to but that’s life. Retaining good reviews is down to your team and your confidence in your people. If you garner mutual respect and understanding, then you will be fortunate to take credit for their work and their support. So for the Challenges yes it is always an issue to maintain standards, quality and consistency. But if you nurture and develop good leaders they will do that and allow you to achieve more.

Q. How you conceive a dish, improvise traditional dish in international style?

Traditional Indian food is for all practical purposes International too.

We conceive dishes all the time and perhaps there is no restaurant in the world like Café Spice Namaste, (but we don't shout and make noise about it) where conceiving, creating, using a myriad of ingredients etc. is simply a way of life. What we try to achieve is to use International ingredients but still create Indian at the heart of it.

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FEATURED CHEF

PAGE 7

Presentation and acceptability is key, however with the immense growth in Britain of people who have travelled to India either on Business or Pleasure it is becoming far easier to serve dishes that are more acceptable. To me we Indian Chefs think stupidly. We think that other Global cuisines and styles are what we must copy and emulate, one only learns later on in life and perhaps at times too late that if we really tried to learn and create more Indian food to please our customers we would have 1000 years of learning at a minimum and even then we would not know enough.

Q. How you train your team of international mix?

Ho Ho. This is tough but yet once you understand each individual you get on board you can make a judgement and handle each person differently.

Today of course you would be very lucky if People stay in the job and work with you long term. the demand for chefs is so great that people move all the time leaving you little chance to train and develop. Language is the main issue here and if you can find someone who can be even slightly conversant in English then you would be so lucky.

But for our core team needs to learn how to communicate and this is where your greatest challenge comes in. As a mix of people form The Sub-Continent we are sometimes the world’s greatest racists and we have several differences amongst ourselves which, we need to overcome first of all.

Q. what will be Indian cuisine future according to you, what should be Indian chef approach in making Indian cuisine best in The world?

Indian Cuisines have a great future. It will emerge gradually into the international scenario as they are now. It is up to us Indians to keep that flame alive and learn more and deliver more all the time. Our approach has to be to be vowed by our heritage, culture, history and deep knowledge of the human body that will allow us to create and recreate and deliver.

We have not even probed many other cuisines of India and as chefs we know very little. So let’s explore, look, learn, trial and exploit this massive source of knowledge taste and flavour enough to blow the world apart with our complex and countless regional styles and tastes.

C

SPICE OF THE MONTH

#FINEDININGINDIAN

PAGE 8

coriander ARTICLE

BY

SUPRIYA

PREMA

RAJ

Coriander leaves are compound and fragile.

The stem which is pale green and tender is also used in cooking food. The leaves have a

Coriander is one of the first spice known to

different taste from the seeds with citrus

man and has been around for over 3000 years.

overtones. Leaves taste and smell fresh and

It finds mention in ancient Sanskrit texts and in

fruity with a hint of ginger. Coriander leaves

the bible where the colour of manna is linked

are often used raw or added to the dish

to that of coriander seeds.

immediately before serving. In Indian and Central Asian recipes coriander leaves are used

Coriander area

of

western

Europe. regions

grows

and up

in

shape,

base

of

The

and

in

into

whole.

solely rather a

to

lemony due

pinene.

warm,

care

these

than

crushed and

taking The

word

nutty,

flavoured.

to It

the

keep

as

processor after dry roasting.

Coriander seeds as well as its oil can be readily available in the markets year round. At home, store seeds in a cool, dry, dark place in airtight containers. This way they keep well for many months and can be milled using a hand mill whenever required. Ground or powdered coriander should be stored in air tight containers and place in the refrigerator.

Use the spice powder as early as possible

a

since it loses its flavour rather quickly due to

spice

The

flavour

and

when dried or frozen. You can make your own

refer

seeds when

linalool

described

spicy

are

‘coriander’

terpenes is

which

to

plant.

citrus

bears

threshed

may

seeds

the

seeds

dried,

removed from the plant and lose their aroma

coriander seed powder in a mortar or food an

variable

at

ripe,

diminishes. The leaves spoil quickly when

many

plant

The

in large amounts and cooked until the flavour

which

has

are

The

to

both

herb

and

preparation

to

is

flowers

seeds.

when

food

have

lacy

to

Southern

lobed

plant.

sieved,

them

It

wide

Southern

Africa

leaves

broadly

whitish-pink

picked

cm

a

native

from

Asia.

20

the

mature

and

perennial

to

branches.

is

northern

western

over

Asia

Coriander

and

annual

wild

spanning

Europe south

grows

as

orange

evaporation of essential oils. Little bunches of fresh coriander tied with string are commonly available at green grocers. It looks quiet like parsley but the test lies in the aroma. Parsley has a gentle send, coriander is vibrant.

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SPICE OF THE MONTH

Coriander seeds are said to be diuretic, antibilious and carminative. People use seed for medicine. Coriander is used for digestion problems including upset stomach, loss of appetite, hernia, nausea, diarrhoea, bowel spams and intestinal gas. It also helps lower blood cholesterol and makes an excellent eye

PAGE 9

One of the main spice and herb in Indian cookery FRESHLY GROUND CORIANDER IS SO APPETIZING

wash. Coriander juice is rich in vitamins A, B and C. Coriander is commonly found both as whole dried seeds and in ground form. In almost every savoury Indian dish coriander the spice and the herb is used daily in curries, chutneys, soups and drinks. Roasted coriander seeds called dhana dal are eaten as a snack. They are the main ingredient of the two south Indian dishes ‘Sambhar’ and ‘Rasam’. Roasted coriander powder is an indispensable item in the spice box. Outside of Asia coriander seed is used widely in the process of pickling vegetables. An apple green chutney made by coriander leaves, coconut, ginger, garlic and spices is a popular sandwich spread or meal accompaniment.

Coriander oil is valuable in perfumery as its spicy note blends beautifully with rich oriental scents.

Coriander seeds is also used to treat measles, haemorrhoids, tooth aches, worms and joint pain as well as infections caused by bacteria and fungus. Coriander is a very good herb to promote the nervous system. It can stimulate the

“Pounding fragrant things.....is a tremendous antidote to depression.....juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure.”

memory. Coriander contains high amount of iron which is essential for curing anaemia. So it helps those suffering from anaemia.

Patience Gray, cookery author

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FOOD TASTING

TANDOOR CHOP HOUSE ADELAIDE STREET| LONDON Tandoor chop house is fairly new kid on Block. Nestled with historic places and story in world famous Trafalgar square London.

Tandoor chop house in their own Words

“Tandoor Indian chop

Chop

House

communal

house.

It

and

of

to

meeting

and

a

together two

tandoor

select

North

British

traditional Indian

cuts is

drinks

comforting

a

the

result

over

of

classic

ovens,

prime

The

socialise

hearty,

the

these

atmosphere.

come

plates

of

the

marinades,

buzzing can

-

eatery

brings

characteristics restaurants

is

of a

spices

meat, place

and

and diner

share

food.”

World needs more places like this that serve Simple Indian food in a high quality environment. congrats to the owners to move out of the normal expected Indian restaurant concept.

Tandoor chop house's tag line is quality Naan and Fine cuts.

Personally for me the tag line doesn’t adds up. Read so many review by famous Food reviewers. Naan is fairly normal. It’s not high quality than any other Indian restaurant. Bone marrow Naan – Bone marrow is in dripping melted form – I expected to see few pieces of bone marrow. will explain more to the dish below.

Fine cuts!!! - not so sure Rib eye, lamb cutlet, whole chicken and Chicken tikka is considered ass Fine cuts…

For me or any other culinarian you expect a rib on Bone ‘cote deboeuf, or they could have use good quality English bred Pork chops with some Goan recipe. T-bone steaks or similar trendy cut. when you say it’s a chop house. Just saying it’s up to them to Re-Invent. I was there with my 6year-old daughter. she had to adjust with pieces of bone marrow naan and chip without their Gun powder spice mix. Gunpowder a spicy mix we have in south India with Idli and dosa. They use it for seasoning the chips good idea it seems. There is no Kids menu or entertainment for kids clearly it focuses on non-family clientele.

PAGE 10

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PAGE 11

FOOD TASTING THE DISHES WE TASTED IPA squid and Prawn Bone marrow Naan Green Masala Pollock Halwa Pudding

IPA SQUID AND PRAWN Indian Pale ale(IPA) which has a long standing history of beer exported to India for east India company during their Indian colonisation period. First to export was George Hodgsons Bow Brewery. The beer batter using the concept of fish and chips batter with Indian spices is a nice concept the fried batter gives a pleasant beer aroma and it light. There was a chilli dip accompanied with the dish which is bit underwhelming. Personally I would have used some lightly spiced dip with garlic flavour. Similar to the lines of Italian calamari fritters. A burned garlic raita would have been perfect.

BONE MARROW NAAN Bone marrow naan the texture was nice thin and air pockets crisp and soft as expected from a good naan.

Was it fine as they wrote on their glass window and tag line – not for me. Bone marrow is completely melted over the naan the flavour is there. but that’s not what I expect from a good restaurant serving bone marrow. It should have been poached and diced, for additional texture could have mixed with spiced panko crumbs. Once the naan is taken from tandoor spread the bone marrow mix on top flash lightly in a hot salamander cut and serve. you must dust with some home-made chaat masala.

GREEN MASALA POLLOCK Chosen the fish to taste. Pollock in high profile restaurant agreed its sustainable but would you go to a similar restaurant to eat Pollock I doubt. For mains there was rib eye, chicken and lamb but can’t find any of the fine cuts unless my kind of awareness about fine cut is different to that of Tandoor chop house.

FOOD TASTING

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PAGE 12

Pollock I must say its cooked perfect juicy and and right texture. But not hot as it’s should have been straight out of Tandoor. Green masala it’s bit too much. it gives a light bitter taste not sure what green herbs used if coriander, mint the balance need to be tested or adjusting ratio of yoghurt. It is served with burned lemon wedge. And no sauce if the fish was bit overcooked the whole dish is a disaster.

HALWA PUDDING Carrot halwa combined with sticky toffee pudding. It should have been a grate combo to hit bulls eye. But failed to reach the finish line. The dish is served in a bowl where hot sticky toffee pudding topped with cold Carrot halwa and clotted cream.

Pudding is hot but bit tough elastic texture that you get when it’s heated in microwave. would have better resultt if heated in a combi oven with 50% steam and bake. carrot halwa is cold and you don’t enjoy right flavour when it’s cold. Clotted cream gives a richness.

But personally I would go for a creamy Madagascar vanilla flavoured ice cream.

The

most

with

striking

curry

leaf

Logic

behind

taste

to

The of

Bill

the

great must

the

More take

leaf

Indian

don’t

lose

garnished

find

gives

36

and

£

the bitter

the

Remember essence

cuisine.

Focus

Indian

cooking

using

on

is

restaurants

casual

Indian

concept

ambience

cuisine

route

dining.

its

cream

around

this

is

can’t

restaurant

refined path

!!!

clotted

came

part

of

but

but

on

our

the

great

Simple

local

we didn't find any of our tasting dish fit to place Our Finediningindian unique Taste seal

produce

Good wishes to the Team Tandoor Chop House

#FINEDININGINDIAN

MOTIVATION

Persistence “No Failure is Fatal and no success is final”

PAGE 13

“Firm or obstinate continuance in a course of action in spite of difficulty or opposition” “The continued or prolonged existence of something” My day started with a chef having a melt down in my office. When things don’t go the way they imagined it to be like or as reality hits them to be in a professional kitchen following everything coming their way at that point how far the dreams to be famous stay alive or how far the dreams die? Many questions arise in one’s mind that what am I really doing here? Do I really need this? Why did I even come here? Why is everything going wrong? These were the questions I had to sort out for a chef who is 28 years old and was hired to work with us for fulfilling her dreams.

Difficult times that I usually refer to as teething problems. If one sails through it then the clarity comes and one can stick to their passion to achieve their goals. Question is would she be able to last for that long? Many chefs want to give up and the usual reason is to put the blame on others or circumstances. Does it really help?

What is important at that point? The ability to just keep going and keep moving forward and not making everything personal about yourself. Learning from every time one falls and rises up again.

Keeping the mindset as positive as possible and thanking for each one to be harsh to teach you something that you would remember

Article by

all your life and teach others further but by staying humble and not let the worst get better of you.

Meenakshi The biggest example for us would be Gaggan himself. It is said you can’t teach people in theory whereas you can teach the best lessons by setting examples. So does he. There are many stories about him where he was persistent to go further but was pulled back many times. But one would really be essential to mention here for the upcoming chefs to know or in fact anyone who is trying to pursue any passion to know. Last year the World 50 best awards were held in New York. I was in London at that time enjoying a holiday where all collapsed watching the awards ceremony late at night in my hotel room and praying hard to go higher. We were No. 10 in the world in year 2015. The whole team had really high hopes to at least hop higher. As the results were announced we dropped to No. 23.

The whole team was sad and upset, as we did not see it coming. The first question I am sure Gaggan must have asked him self that where did he go wrong?

SUCCESS #FINEDININGINDIAN

MOTIVATION

PAGE 14

Inspirational stories from Gaggan Asias Best Restaurant After that as we all got back to the restaurant

The first ever Asian Indian restaurant to even reach that

either we could lose hope and doubt on what we

high. The success that is visible today comes from the

were doing whereas Gaggan pulled up the whole

times when Gaggan with a few team members had to

team and said we need to create something new

cook and clean the dishes and serve the dishes as a lot

and something more.

of staff had just left the jobs in good old days of starting the restaurant. I am sure those people must be biting

Our traditional menu straight away went to emoji

their nails today.

menu. Like seriously. Yeah. We have various kinds emoji’s to define each dish. Whereas he even took

Persistence is a term defined well in dictionary and

the risk to keep the whole

Google from where I got the definitions. But, how easy it

menu as a surprise till the meal finishes. We present

is to practice? It is the non-stop on going effort to keep

the description as the dinner finishes. We are

going. Come what may to just keep going on. Till date

always going few notches up to be way ahead of

whenever I sit down with him for any interview he has to

the game and push it further and further. We

go through.

create new menu every 3 months now. Very important to remember is that either he could have

All I see is a very humble guy with flared up passion and

come forward from a place of fear or place of

sometimes zoning out into his own thoughts of creating

love. He chose the second option and proved to

some new dish. He has not stopped persisting. He still

each one of us that lets push it harder.

goes on.

We kept pushing hard without the fear of failure

My hope for this young chef who had her melt down

and went against all the odds.

today is I hope she does not give up with one incident in the daily routine of her job. Every day is a new day. I

In 2017 that is one of the most remarkable years for

hope she takes it in a positive stride and shows up for

us now as we have been No. 1 in Asia three times in

work tomorrow and moves on. That would be the actual

a row. A record in itself and From No. 23 we went

practice of being persistent.

straight up to No. 7 in the world. “Miracles after miracles”.

Stay tuned for more stories…. Its never ending here at Gaggan..

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PAGE 15

Nadodi

kuala lumpur - malaysia These bunch of amazingly talented chefs are

on the way to Glory

Nadodi is a tribute to the traditions of the Nomads of Tamil Nadu, Kerala and Srilanka, The restaurant is inspired by the roots of the Nomadic cultures of these three regions.

The southern subcontinent cuisines which has influenced many cuisines across the globes, The indigenous products of these regions has similar cuisines but unique to its geography.

The cuisine at Nadodi is inspired from its roots, using techniques of the modern era (molecular gastronomy) and creating recipes which embeds with nostalgia, The new age cooking techniques create new tropes and variants of the known recipes in an unique manner; creating an ever engaging sensory experience.

Kartik : General manager

Chef Johnson Ebenezer : Executive Chef

Kartik the visionary and the man behind all the actions what happens at Nadodi, from being the leader of the core team from mid 2015 Akshar Chalwadi : Brand manager / Mixoligist

From Tamil Nadu to Kerala and crossing the then-usable land bridge into Sri Lanka, the food of the nomad peoples has sustained them and nurtured their tribes throughout the ages. Ingredients were more found than sourced and the practicality of ‘making do’ over-rode any thoughts of grandeur of an actual cuisine in their quest for survival.

Three regions, similar cuisine - yet unique. We at Nadodi, honor and respect the journeys of those that have come before. We are heralding a renaissance of thought - going back to the basics on which the nomadic tribes subsisted on - and rethinking the preparation and core presentation of these self-same ingredients to please the savvy and well-informed audience expectations of today.

Sri Charan : Chef de cuisine and heads the R&D

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FEAUTURED RESTAURANT

PAGE 16

How you all come together ?

We would like to say Destiny found us, Kartik during one of his luxury hotel experience came across Akshar Chalwadi, who was by then creating a wave with his flair in Bar tending, going on to win the coveted “Emerging Bar tender of the year in India”, And then during his experience in another luxury brand he came across Chef JE and whilst his experience in Gaggan Bangkok he came across the talent of Sri Charan who was then in the kitchen rooster, When an opportunity knocked doors, when one of the investors was keen on joining hands with Kartik to form a core team and create a unique dinning destination at KL, the 4 core team joined hands, All 4 hailing from the Southern Part of India with experiences from far west to east.

Who was the driving force ?.

The aura to create something unique which justifies the roots, the inspiration came from the cuisines which are embodied with the culture and the geographic locations of Southern part of Indian Subcontinent, the driving force is the will to create a unique destination for their food inspired from the roots and harnessing the best produce what the world has to offer. Using techniques of the modern era in the field of culinary and innovation.

what's your Objective for 1st year ?.

We believe in small strides and keeping smaller goals down the line to reach the pinnacle of elevating South Indian cuisine to new heights, Our first aim is to be consistent in delighting and surprising with our innovations to the Kuala Lumpur food scene, which will eventually let the outer world know about our potential and to elevate this humble food of the nomads globally

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FEAUTURED RESTAURANT

PAGE 17

What was your motive other than financial success .and Why Malaysia?

The motive is to be the pioneer in creating a vibe for Southern Indian Cuisine which all this while was just confined to being a comfort food, Malaysia is a land made by nomads with the population of nomadic races more in number than the actual people from its motherland, The multicultural influences embraces cuisines of different origin and harnessing its exclusivity, There is more number of Banana Leaf restaurants ( local south Indian flavors) than in Chennai itself, Not only the cuisine even the language of south India and its cultures and traditions are more practiced, Hence Nadodi actually belongs to Malaysia more than South India itself.

What’s your Inspiration and any bench mark you set ?.

We would want the world to know that we are the pioneers who elevated an humble cuisines of the Southern Sub continent nomads, and present it in a diabolically acclaimed manner and engaging all the senses which defies laws yet harnessing the soul of the cuisines and cultures

Signature creations with Pictures provided What Came First? : The Mystery of the universal chaos, was it the Egg which came first or was it the Chicken which came first? The texture of a simple street foods of Chennai transformed to a state of unrecognizability is a mystery to be savored

Out of the Shell : The sweetness of the produce of Hokkaido scallops with the flavors of Chettinad and a foam which is tangy and gives a balance, The theatrics whilst the service is an aura as well

Kandy Tea story : The plateaus of Kandy harnesses the tea plantations of Sri lanka, Inspired by these elements is the dessert which plays with textures and camouflaging the elements of tea into its characteristics.

1948 Independence !! : why the independence is 1948? Inspired by the roots, The journey of the cocktail will hypnotize your senses

"Spice Trade" And the most synonymous of location has got to be the Malabar Coast invariably paving way to one of Nadodi's creations the “Spice Trade”

Madras Central : Dabara or the Degree it is all about Kapi, and this coffee is about Vodka and Baileys

Marina Melodies : Common Culprits of engaging the senses at the beach of Marina in Chennai, What if the 3 culprits of Sukku Kapi, Som Pappadi and Panju Mittai bundled in One.

WOMEN IN INDIAN CUISINE

#FINEDININGINDIAN

PAGE 18

ANUSHRUTI

Accomplished Food presenter and writer - get inspired from her story

Indian cuisine evolution is not possible with out participation of Indian home makers. In India we have some great blogg developers who take Indian cuisine recipes all over the world.

We at Finediningindian, will be showcasing women bloggers and food presenters who are taking Indian cuisine to the n Their stories are inspiring to help many to turn their passion into a gainful occupation.

Anushruti hosted a popular digital cooking show titled “Divine Taste With Anushruti” on Rajshri Food. Her other O U R

F E A T U R E D

show was called “Kiddies Corner With Anushruti” where she featured kid friendly recipes. Anushruti has also

I N D I A N

W O M E N

P R I D E

hosted workshops for European Union, Spanish Government and the like.

Her recipes have been recreated in homes and professional kitchens; by college students and home-

Anushruti R.K is a Mumbai based food writer, blogger,

makers, for special occasions and everyday cooking as

photographer and presenter. She is the creator and author

well. A stint with chemistry as a topper in graduate

of the popular website/blog www.divinetaste.com, which is

college and a management degree thereafter, she

visited by thousands of people every month from more than

eventually found her calling in food and photography.

150 countries around the globe. She has been featured in theAnushruti is a culinary artist specializing in sattvic and Wall Street Journal blog, BBC Good Food, other important

ayurvedic cooking and shares history, culture, tradition

websites, publications and television.

and nutrition through her work on divinetaste.com

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

What was the motivation behind starting your blog DivineTaste?

PAGE 19

She understood what I was doing, right from the beginning . And my father who was a bit clueless about this whole blog thing (to give him the benefit, we are talking about a time which was nearly a decade ago and blogs were

My father is an entrepreneur and has a chemical industry manufacturing life saving drugs. Being influenced by him, I

unheard of), now understands, supports and encourages me and I derive a whole lot of inspiration from him.

loved chemistry as a student and at that time, had no clue whatsoever, that I would be doing what I’m doing right now.

That said, food has always fascinated me and even as a young girl growing up in South India, I have memories of stirring vegetables in a kadhai and mixing pickles in my grandmother’s Bangalore kitchen. But my tryst with food in the way it has shaped my career and my life, began only when I shifted to Mumbai in 2003. Suddenly, I had a kitchen

How did you overcome set backs?

I wanted to start divinetaste in the year 2006. But, it took me two years to find the right person to design and develop my site. I had to go through a lot of difficulties in these two years and after a series of events, I found the right person to execute my idea into reality and divinetaste went live in the year 2008.

all to myself with a plethora of ingredients that a cosmopolitan city like Mumbai has to offer.

This was when I began experimenting and delving deeper into different cuisines and also researching into Ayurvedic nutrition and cooking. I started to look at food not just as a means to feed the body, but also fuel growth, calm the mind, heal the body and bring great contentment and joy.

What are the nnovations you are taking on in Indian cuisine?

Indian cuisine is one of the oldest cuisines in the world and many of the traditional recipes are based on the ancient science of Ayurveda dating back to more than 5,000 years. There is a notion and a perception that Indian food is quite elaborate and time consuming, which is true for

The knowledge acquired was translated into writing articles and recipes in Bombay Times (a part of the Times of India

some recipes, but there are also a gazillion recipes that can be rustled up quickly to suit our present day lifestyle.

Group), BBC Good Food and other publications. Then there was this deep desire to share my stories (my food amost always revolves around a memory or story), recipes and pictures on a platform accessible to many and that’s how divinetaste.com was born.

What was your initial Investment?

My effort has always been to showcase a mix of these recipes. There are certain traditional recipes like my grandmother’s mustard infused mango rice or the kheer that has been cooked in the old temples of Vrindavan, which I will not tamper with. And then there are recipes like my baked cauliflower pakoda or the baked chakli which are not deep fried like the traditional version but are

Right from the beginning my website has been hosted on a professional platform and my investments included paying a hefty price for the domain name of my choice which was

made in an oven using the same techniques and ingredients with less amount of fats, making it easier to digest.

previously owned by someone else, web hosting charges, website development costs, purchasing professional camera equipment and buying props for food shoots.

What was your support system in the beginning?

I like to showcase India’s rich vedic heritage through my work. The focus in divinetaste.com has always been on pure vegetarian and sattvic food.

The vedas (ancient scriptures) classify food as sattvic My husband has always inspired and encouraged me to keep going, right from the time I started divinetaste. And since I started divinetaste when I was seven months pregnant, my mother who was with me at the time of the birth of my son and at other crucial points in my life, has been a huge supporting factor.

(mode of goodness), rajasic (mode of passion) and tamasic (mode of ignorance). Sattvic food is known to create positive vibrations and subtly nourish the mind, intelligence and consciousness. As far as innovation goes, I would love to give the right perspective about sattvic food and showcase it in the best possible manner.

#FINEDININGINDIAN

WOMEN IN INDIAN CUISINE

PAGE 20

How do you schedule your blog and activities for blogging?

Blogging for me is more of a creative process than a mechanical one. A post stems out of food memories, at times induced by spotting an ingredient or a dish, an exciting idea or the many festivals and ceremonies that dot our lives.

At times people think that such food can be dull and boring

What kept you going when you were not getting the due recognition?

and I would like to do my bit to break this mindset. Altering the perception of vedic and sattvic food, gives my work a

My work for me is an act of deep devotion and passion.

greater sense of purpose.

The entire process of a post coming alive, right from Once a reader wrote to me that a friend got into an

conceptualizing, cooking, photographing, writing and

argument stating that one cannot have enough variety in

putting it all together has always been done with a focus

pure vegetarian and sattvic type of cuisines. Then she only

on expressing my creative process and putting out content

had to direct this person to divinetaste to win the argument.

that resonates with my readers. That said, although I took

Sattvic food is an integral part of Indian cuisine and I’m

time to set up my site, once it was established, it led to

constantly striving to innovate in this area of my

media attention, workshop invitations, brand collaborations

specialization.

and digital/T.V work.

What is the future of Indian cuisine according to you?

Right from hosting a workshop for the European Union, writing for BBC GoodFood, collaborations with brands like

Indian cuisine is age old and will never go out of style.

the Tata group apart from others, hosting food shows,

People will slowly recognize the immense health benefits of

designing menus and other assignments, practically all the

a traditional Indian diet, particularly since many of these

work that I do is generated from my website. Amongst

timeless recipes are based on Ayurvedic principles which

other accolades, Divine Taste has been featured by the

lead to health and well being.

Wall Street Journal Blog as well. Out of experience, I can say that the focus should always be on putting out original

what should Indian bloggers do in helping Indian cuisine evolve in International standard. Indian cuisine is a highly evolved cuisine in itself?

and great content and if your work is good, recognition will follow.

Staying true to my culture and values while adopting the ways of a modern lifestyle has helped me a great deal in

In my humble opinion, Indian food bloggers should cook and

my culinary journey.

present recipes made by their mothers and grandmothers, apart from dabbling in other kinds of food. This not only

What efforts go into making a website?

helps to preserve and document recipes but also gives the global audience a rich insight into Indian food cooked at

Maintaining a website is a lot of work. It involves working

home, which is vastly different from what is available in

with a web developer and a graphic designer and after

Indian restaurants in India and abroad.

the website is created, quality content needs to be updated on a periodic basis. This involves ideation, recipe

Restaurant menus and bloggers can do a great deal to give

development, testing, writing, photography, publishing and

Indian home cooking the spotlight it deserves. Many Indian

interacting with people on a regular basis. It is quite

dishes are filled with prana or vitality and are a lot more than

challenging, but I have always loved the creative and

the greasy curries mistaken as Indian food and the world

entrepreneurial aspects of my work.

needs to know this.

YOGA

#FINEDININGINDIAN

YOGA BY ABHI

PAGE 21

As I wrote in the last article people decide to start doing yoga and they might start also but most of them will not continue. If you want to attain physical and mental benefits you have to continue and do it for the life time. Lot of people come and practice for a month and they stop. And I always recommend the new comers to continue at least for three months so that they can sense some physical and mental benefits. One thing I can tell you from my experience is that if you do yoga on a regular basis your body will become strong and flexible and you will become more relaxed and kind.

Yoga is like Ayurvedic medicine which will affect your body slowly and deeply. I have seen most of the people have physical and mental blockages (stress) which can be reduced through yoga. For example, aged people have the numbness and they cannot even sit in sughasana (cross legged posture) for one minute.

Even I also have the same problem and it is because of the wrong breathing we do. Most of us because of the busy schedule we forget to breath properly. We all breath through our chest only and not using the diaphragm properly. .

When you inhale your stomach has to balloon and

certain important things to be taken cared while doing

during exhale it will go in. That’s the breathing we

yoga.

do while we are sleeping which can reduce all the stress and the sad part is that now a days we don’t

1.you should have a very good place with good ventilation.

sleep deeply because of too much of thoughts. For

Open place is always good. If it is not possible air

Example, you can observe the kids while they are

conditioned is also good.

sleeping...their stomach will come up while inhaling

2.Should have a yoga mat.

and go down while exhaling.

3.Wear loose clothing’s which will make you comfortable in the postures.

Another question people ask me about the

4.Morning is the best time to do yoga and with empty

difference between Gym and Yoga. Both are

stomach. If you are doing in the evening always give a

physical exercises and good to stay healthy. The

gap of 3 hours between your meal and the practice.

main difference between yoga and the gym is the

5.Always start your day with 3 glasses of Luke warm water

effect it has on the body. Yoga is effective to all

which is good for the bowls and reduce gastric

organs of the body including the glands whereas,

challenges. If you wish you can add lemon juice in the

gym give you an outer shape and the movements

water which is also good.

are faster and the body generate more lactic acid

6. Lay down in savasana (corpse Pose) before you start

which make the body stiff. Internal strength will be

practicing which will make your breath normal and body

very less.

relaxed.

With yoga one can expect increased flexibility, toning and strengthening inside and outside the

Interested yogis and yoginis can join me for the 7 days’

body . Movements are slower and more focus on

yoga and wellness retreat in Kerala from 18th Nov to 26th

breathing which restrict the formation of lactic

Nov 2017. For more details,

acid. By seeing a yoga practitioner, you cannot

you can write to me in abhilashsoman16@gmail.com and

judge his or her strength.

WhatsApp no 91-9895102539. My website is www.avadhutayoga.com. Follow me in my Facebook

INDIAN CUISINE

#FINEDININGINDIAN

PAGE 22

Indian cuisine The Bhagavad Gita reveals:who are you based on what you eat.

ARTICLE BY PRADOSH PAI | CHEF INSTRUCTOR

What is the need of medicine, when you eat the right

Rajasik nature(rajo guna)

food?

Rajasik foods are rich in flavours with what is the use of medicine when you eat the wrong

spicyness,sourness,richness and ‘heat’. Rajas means energy

food? Calm and serene, anger ,happiness, sadness,

.being so, could mean emotional turbulence, fluctuating

temper tantrums-name the mood a person wears and

moods between happiness and sadness.

it is all related to the kind of food she or he consumed, says ancient Indian wisdom.

Rajasik natured food pattern could cause human behaviour to swing either to satwik or tamasik guna ,thus not completely

According to k t Acharya (late?) In his book “a

beneficial nor are they harmful. Moderately spiced foods,

historical dictionary of Indian food”: “in the science

stimulative beverages like coffee/tea, fat rich products and

of Ayurveda, the effect of any food on body

the like represent rajo guna.Lord brahma, (the creator, as per

equilibrium is by reason of its taste (rasa) and

Hindu mythology) is the embodiment of rajasik temperament.

property (guna)”.

Tamasik nature(tamo guna) Bhagwad gita very clearly propagates three types of “gunas”, which are the inherent temperament based

The foods liked by people in the mode of ignorance are

on consumption pattern of food.

stale, tasteless, putrid, rotten, refuses, and impure.

Tamasik foods are intensive and dominantly pungent,

1.sattwik.

alcoholic, could even be stale and stored over a time that

2.rajasik

it lost its freshness. Tamas means darkness. Tamasik guna

3.tamasik

is exhibited by an individual who is coarse, rough by nature

Satwik nature(satwa guna)

and whose actions are quick and thoughtless.

Satwik guna foods are those which are close to heart

However tamasik foods may help at times of stress and

(hridya), balanced(sthira) and enlightening(snigdha).

pain by lowering consciousness and dulling the pain.

Strong liquors, red meats, onion and garlic, stale (stored

satwa means essence and these foods impart longevity

for convenience purpose) foods,overspiced foods and the

,health and happiness. Milk and milk products,

like represent tamoguna. Lord shiva, (the destroyer, as per

jaggery,honey,whole grains, fresh fruits, seasonal veggies

Hindu mythology) exemplifies rajasik temperament. To

,edible leaves and the like represent satwik guna.

conclude Though the three gunas or the inherent temperaments are stand-alone attributes varying from

Thus satwik nature of people who consume such foods

individual to individual, there are schools of thought which

would be with benign refinement, serenity and spirituality.

propagate that the situations, in which an individual is,

Buddhism strongly advocates satwik foods as the core

also play an important role in deciding the food habits. In

value of the religion is “ahimsa” or non-violence. Lord

the same society thus we need to have a teacher with

Vishnu, (the sustainer, as per Hindu mythology) is the

satwik guna, as well as a business man with rajasik guna.

embodiment of satwik temperament.

Plainly to say, no gunas are neither positive nor negative ……just a matter of where and how one exists.

#FINEDININGINDIAN

STREET FOOD

MUMBAI

YOU DON'T NEED A SILVER FORK TO EAT GOOD FOOD. Photos provided by : Syam G, Follow him @ @syamieg80

PAGE 23

#FINEDININGINDIAN

STREET FOOD

PAGE 24

On the streets of Mumbai Mumbai also known as Bombay is the capital city of the Indian state of Maharashtra. The word Mumbai is derived from Mumba or Maha-Amba the name of the patron goddess Mumbadevi of the native Agri, Koli and Somvanshi Kshatriya communities and meaning mother in the Marathi language which is the mother tongue of the Kolis and the official language of Maharashtra.

WORDS BY SUPRIYA PREMA RAJ

Mumbai's culture is a blend of

Street food of Mumbai is the food

Kulfi (a type of ice cream) and gola

traditional festivals, food, music, and

sold by Hawker trade hawkers from

(type of ice cone) are among the

theatres. The city offers a

portable Market stalls in Mumbai.

desserts and coolants found on

cosmopolitan and diverse lifestyle

Mumbai streets. Apart from snacks,

with a variety of food,

It is one of the characteristics of

Mumbai has several juice and

entertainment, and night life,

the city. The city is known for its

milkshake bars on the roadside that

available in a form and abundance

distinctive street foods. Although

offer a variety of juices and

comparable to that in other world

street food is common all over India,

milkshakes.

capitals.

street food in Mumbai is noted because people from all economic

Fresh Sugarcane juice vendors are

Mumbai's history as a major trading

classes eat on the roadside almost

synonymous with Mumbai roads and

centre has led to a diverse range of

round the clock and it is sometimes

offer a cheap form of refreshment.

cultures, religions, and cuisines

felt that the taste of street food is

Tea vendors cycle around the city,

coexisting in the city.

better than restaurants in the city.

selling the beverage hot on the

There are different variety of street

streets. Street vendors normally

foods in Mumbai.

remain unaffected by general strike

This unique blend of cultures is due to the migration of people from all

calls and do business all year

over India since the British period.

Mumbai being Capital of

around. Paan, a betel leaf

Mumbai was originally a

Maharashtra is dominated by

preparation eaten as a mouth fresher

conglomeration of seven islands on

Maharashtrian food. Vada Pav is

post meals in India is also sold at

the Konkan coastline which over time

noted as the most popular street

Mumbai's roadside stalls.

were joined to form the island city of

food in Mumbai.

Bombay.

Lanes with a sizable cluster of street Other noted street foods in Mumbai

food stalls are known as "Khau

The island was in turn joined the

include Panipuri, Bhelpuri, Sevpuri,

Galli's" locally which mean Food

neighbouring island of Salsette to

Dahipuri, Sandwiches, Ragda-

street in Marathi . Girgaum

form greater Bombay. The city has an

pattice, Pav Bhaji, Chinese bhel, idlis

Chowpatty beach is noted for its

estimated metropolitan population

and Dosas, all of which are

Bhelpuri and kulfi. Street vendors at

of 21 million in 2005 making it one of

vegetarian. In terms of non-

Nariman Point, one of the city's

the world’s most populous cities.

vegetarian offerings omelette-pav,

financial hubs, do brisk business

kebabs and fish are found on

during the lunch hour. Mumbai's

Mumbai streets.

street food has made its way into

Mumbai is the financial, commercial and entertainment capital of India. It

kitchens of restaurants in the city,

is also one of the world’s top ten

The amount of variety of street food

including five star hotels. In fact,

centres of commerce in terms of

is attributed to the cosmopolitan

restaurants in various parts of the

global financial flow. It is the

culture of the city. Other popular

world have incorporated Mumbai's

wealthiest city in India of any city in

street food items include Misal Pav

street food into their menu cards.

south, west or central Asia.

(spicy curry made of sprouted moth beans which is eaten with pav, an

Homegrown fast food companies that

Mumbai has the highest number of

Indian bread), and vegetable frankie

serve street food in Mumbai have

billionaires and millionaires among

(a popular and cheaper version of

been launched in recent years.

all cities in India.

wraps and rolls).

#FINEDININGINDIAN

INDIAN FOOD IN LUXURY HOTELS

PAGE 25

Chef Vincent Ménager in his own words.

I trained in France with some of the best Chefs in Paris, moved to New York and fell in love with international food. I quickly found ways to insert new flavours to my classic culinary skills. Few years later, I moved to Thailand where I work as relief chef in Asia and worked in China and Australia where I learned about new techniques and a lot of very exciting ingredient including Indian food in Bangkok as the Indian community is great. Finally moved to London 8 years ago and discovered the local flavour and of course again the famous Indian locals and the fine dining classics of London.

your inspiration to try Indian flavours.

I often get ideas of new dishes by having food at home, reading up on magazines or internet or having food in restaurants. I keep in mind the fact that it needs to be replicated to large scale, speed of fabrication during service and consistency. Indian flavour brings great flavours in vegetarian dishes, marinade and sauce that are very attractive to guests and interesting for the chefs to discover too.

what’s your favourite Indian dish and why.

One of my favourite Indian dish is Lamb biryani, I think that the flavours, texture and spice level are just fantastic.

How Indian cuisine can be adopted to 5 star London Hotels.

I believe that more and more hotels in London are already serving some Indian food or inspired Indian food in Bar and room service. I think that more Indian customer would create more demand and more Indian Chef would definitively democratize that food in Hotels. I would love to have few Indian chefs in my team again.

what should Indian chefs must do to promote Indian cuisine in international standard.

The rise of famous Indian Chef will create the same effect as what the Television created with the Chef’s business overall. Television and Internet are great powerful medias that demystify things. People look at Indian food as a daily affordable food option, but I believe that there is a massive high end potential in this as few of the luxury establishment in London.

RECIPES

#FINEDININGINDIAN

PAGE 26

crispy fried onion bhaji rings raita dip Yield: 1 portion Prep Time: 10 min Total Time: 15 min

vincent menager Executive Head Chef ME | London

INGREDIENTS FOR TEMPURA BHAJI BATTER

METHOD

1 NO. CHOPPED GREEN CHILLY 1 SPRIG CHOPPED CURRY LEAF

For Onion Bhaji Ring:

3G RED CHILLY POWDER 2G TURMERIC POWDER SALT TO TASTE 2G BAKING SODA 3G GARAM MASALA 100G FLOUR

Make a coasting consistency batter mix with cornflour,baking powder and sparkling water . add in all ingredients except onion rings. Dip onion rings one by one and deep fry at a temperature of 170c till golden brown ance once the onion float on top drain and keep in a kitchen towel serve with raita sauce.

75G CORN FLOUR 25G BAKING POWDER

For Raita:

300ML SPARKLING WATER 5 ONION RINGS CUT IN 5CM THICKNESS

FOR RAITA 60G THICK GREEK YOGHURT 20G GRATED CUCUMBER LIGHTLY SALT AND SQUEEZE WATER AFTER 15 MINUTES 3G BROILED AND FINELY CRUSHED CUMIN SEED 5G LEMON JUICE 2G FINE CHOPPED MINT 2G FINE CHOPPED GREEN CHILLI SALT

Mix all mentioned ingredient together adjust seasoning .

Sprinkle tiny bit of redchilli powder and garnish coriander leaf.

RECIPES

#FINEDININGINDIAN

PAGE 27

Sweet peas and mint shorba, crispy Kasta roti Yield: 4 portion Prep Time: 30 min Total Time: 40 min

finediningindian Consultancy

INGREDIENTS SHORBA 200G SWEET PEAS FRESH

METHOD

For Roti : make a tight dough with flour slat and water , allow to rest cover

50G FRESH SPINACH with a lid for 10 minutes. Make dough balls of 30g size. flatten to 20G FRESH MINT thin size. deep fry to golden brown colour till its crisp.

40G CHOPPED WHITE ONION 5G CUMIN SEED 10G OIL 500G PLAIN VEGETABLE STOCK 100G PEELED DICED POTATO

For shorba : In a deep thick bottom pot , heat oil sauté cumin seed and onions.

Add sweet peas and all other ingredients for shorba except spinach.

Pour in vegetable stock allow to simmer for 15 minutes remove from fire . add spinach blend in a thermomixer or a high speed blender.

FOR GARNISH

Pass through a fine chinois or strainer keep hot ready to serve .

50G PEELED SWEET PEAS 5G LEMON JUICE 10G CHAAT MASALA

For plating :

3G RED AMARANTH CRESS In a small mixing bowl mix peeled peas, chaat masala and lemon

FOR KASTA ROTI

juice. Crush fried roti mix it together . place in a bowl garnish with

100G WHOLE MEAL FLOUR

red amaranth cress. Serve shorba on side

2G SALT OIL TO FRY

lamb sweet bread shami kebab beetroot goat curd chutney Yield: 6 portion Prep Time: 30 min

finediningindian

Total Time: 45 min Consultancy

Shami 400g lamb sweet bread

METHOD

For shami kebab :

1 litre Milk 100g Tin chickpea

Blanch lamb sweet bread in milk, chill down in ice, drain and peel the

20g oil

skin .

10g cumin powder 100g sliced onion 5g turmeric

On thick bottom pan add little oil, cumin seed, onion cook till golden brown colour, then add ginger garlic paste, turmeric, green chillies, mint,

20g coriander powder

mix well then add blanched lamb sweet bread. Saute for 5 minutes on

10g chilli powder

low fire.

10g garam masala powder

Add drained tin chickpeas check seasoning Now add red chilli powder,

5g Coriander leaves

garam masala powder, coriander leaves, mix well. Now grind the mixture

4g Mint leaves 3 no. Green chilli 20g Ginger garlic paste

to coarse mix. Transfer to a plate and add salt, garam masala, coriander leaves mix well.

2 no: boiled egg

In another plate take boiled egg cut into small pieces, onions chopped,

Goat curd chutney

add pinch of red chilli powder salt mix well.

Now divide the lamb mixture into four equal portions and egg mixture

100g goat curd

into equal portion. Egg mixture need to be used as stuffing. shape into

1 no. lemon juice

flat round shape and fry in a pan with butter . cook until both the sides

50g cooked beetroot

are golden brown colour.

10g Ginger sliced 10g garlic sliced 3g frsh mint leaf

For Goat curd beetroot chutney :

1no. Green chilli 10g chaat masala

Grind all mentioned ingredients in a thermos mix. pass through a fine sieve. Check seasoning and serve with lamb sweet bread shami kebab.

#FINEDININGINDIAN

RECIPES

PAGE 28

with Inputs from chef Deepak Sajeev Nair

Executive Chef One Michelin Star | Trishna

COCONUT,KAFFIR LIME SORBET

ALPHONSO MALAI

MANGO PEARLS

Mango caviar

2no Fresh alphonso mango

200gm Caster sugar

300g Philadelhia

60gm Liquid glucose

or soft cheese

150gm Maggi coconut

600 ml Double

chloride

water

1 litre water

1.8 grams sodium

CANDIED MANGO 10gm Fennel seeds

250 grams mango purée

400gm Water

20g Gelatin

6.5 grams calcium

250 milliliters mango

alginate

milk powder

cream

Calcium solution

3gm Cinnamon

1.3 grams sodium

5gm Kaffir lime leaves

powder

citrate

6no Egg yolk

300 gms Sugar

45g Sugar

Method Malai :

Mix

cheese

and

dissolved

Mix

it

for

Add

in

an

calcium

dissolve

it

and

sodium

and

reserve

cinnamon

all

#FINEDININGINDIAN

it

sugar

mixed

hours.

sugar,

.For

Drop

Allow into

the

Take

out

calcium

little

cool

shown

bit

water.

solution, Melt

a

it

in

to

the

water

so

that

the

tray

kaffir

For

the

allow

well to

sugar,

diced

a

there leaves

mangoes

in

are

no

and

to

mango

strain,

add

it

solution:

boil

with

set,

set

desired

lime

to

soft

the

and

calcium

water

mix

the

Add

in

Bring

then

cream,

it

cut

and

double

creamy.

chopped

and

Add

the

is

pour

and

caviar:

cool,

Add

Caviar :

set.

Mango fennel candy : and

and

powder

mango to

it.

mixture

glucose,

until

the

mix

diced

milk

liquid

maker

and

and

mango

coconut

alginate.

cold.

as

the

water

citrate.

Let

2-3

cream

powder

mixture.

Arrange

and

is

fresh

around

ice

with

until

caster

sodium

and

the

whisk

yolk

Sorbet : Mix

granules. churn

egg

gelatine

refrigerator shape.

the

purée

rinse,

fennel, and

coat

it

in

.

on

plate

and

serve

sorbet

RECIPES

on

top

or

side

.

PAGE 29

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#FINEDININGINDIAN