MO ERN ' ' n * Rishi Desai

''"The coconut milk salmon is my take on fish curry and rice, but it is by far the most adventurous dish I have ever attempted

The salmon is poached on a low temperature of 43 degrees. To serve, I sit it in a bowl of spiced coconut veloute, and add a dollop of caramelised onion puree on top. Wild puffed rice makes up the garnish"

Rishi Desai

confine i t. Why nor try modifyi ng it co sui t the ti.mes?"

1--lis pani p11ri is a case in point. It's the classiest way possible of serving tbis delectable street food favour ite (go grab a copy for dera ils).

In h is own recipes, Risni brings in tex ture, which Indian food typicall y l acks. So hispalakpamer becomes a tiny slab of paneer, with a carried spinach puree on cop, served on baguette crisps. Great as an enrree!

''As well, I think, we tend to hide our proteins," he notes. "I make sure mey come out".

His b11!i111111a, similarly, is much more d1an the rraclitional tamarind rice. It is prepared w ith arborio rice and vegetab le stock, and tbough the chee se is kept out to stick to me traditional, it ends up with a lot more texnue. ln desserts, Ri sh.i's particular versio n of g11/abjt11111111 is an absol ute must- try. In a unique presentation , he serves it up not as balls but as di scs, accompanied with ora nge marmalade, vanilla ice cream and pistachio praline.

The nove lty factor in Rish.i's work increases as be tackles main meals. Steak and lamb cutlets are served wid1 purees made from smo ked eggplant, cauliflower, or caramelised onions, and in one case, even ,vith a 111ethi-tt111tter-m11lai sauce. Rabbit is given an Indian treacmem with root vege tables. Duck breas t.is served on a bed of mushy kah dal. Turke y is cooked into a karma. S ev and chi11da find themselves in garnish.

Which, of aU his preparations, is Rish.i 's mvn personal favourite?

He shares with us here his butter quail recipe.

" l t is inspired by die famous blltter chicken. I made it o n me show for my inimuuicy pin, and Gary, who we know is a big fan of Indian food, loved it".

The Kohlapuri goat curry (from his hometown) is anodier favourite, even though hi s version is a compete re- in ventio n of tbe o ld.

Rishi is also partial co his coconut milk salmon. "Tt's m y take

''on fis h cmry and rice, but it .is by far die m ost adven turous dish 1 have ever attempted. The salmon i s poached a low temperature of 43 degrees To serve, l sit it in a bowl o f spiced coconm veloure, and add a dollop of caramelised on.ion puree on top. Wild puffed rice makes up me garnish" , No d o u bt presentation of the food is param ount for chis crca ti,Te cook

"Our curries may taste gre.at, bur often tliey don't look appetising Food should be pre sented beautifully so diat you fee l like eating i t right away! You shou.Jd enjoy food witl1 all your senses!"

And d1at's whe re che unmistakable Heston Blu.111end1al link comes in. \\(forking wim him on Masterchifhas left an i ndelible mark on Ri shi. Check out his preparation 'Vegetable Garden', a fanc y version of crudities and dip - it's an edible.garden diorama, w ww.in d ia n li nk.co m. au