COME TOGETHER FOR INDIA by WG Magazines

COME TOGETHER FOR

INDIA WITH INDIA’S FINEST CHEFS BY AWARD-WINNING AUTHOR

FLAVEL MONTEIRO &

NAIM MAADAD IACAD Permit No. 4074

SAJJAN SINGH

IRSHAD QURESHI

ADITYA KUMAR JHA

VIKESH SINGH

ROHIT SHARMA

JAWAD MUNSHI

AKIL AHMED

PRIYAM CHATTERJEE

JOSE ANTHONY

NIGEL LOBO

SAMEER TANEJA

SANJAY THAKUR

ASHWANI KAW

ANKIT BHADWAJ

SANDEEP AIL

DEEPANKER KHOSLA

SUJAN SARKAR

YUGAL KISHOR

ALTAMSH PATEL

DAYASHANKAR SHARMA

HAREESH GOPALAN

VINU RAVEENDRAN

PRASHANT CHIPKAR

PAUL KINNY

RAHIL RATHOD

ALAM AFROJ

NIKHIL BRITTO

ANAS QURESHI

AKSHAY BATRA

come together for India

ARKADEB BANIK

RITU DALMIA

SURJAN “CHEF JOLLY” SINGH

RANVEER BRAR

MEGHA KOHLI

JITIN JOSHI

PRABA MANICKAM

EMMA DINIZ-RYAN

MONISHA BHARADWAJ

VANSHIKA BHATIA

VIVEK SINGH

MANJUNATH MURAL

AARTHI SAMPATH

TRISHA HENAULT

HARI NAYAK

PRATEEK SADHU

GARIMA ARORA

MANAV TULI

ANUP PAWAR

VINEET BHATIA

RADHIKA KHANDELWAL

MANISH MEHROTRA

AKSHAY BHARDWAJ

NIYATI RAO

URVIKA KANOI

HIMANSHU SAINI

PRADEEP KHULAR

ASHISH KUMAR

JERSON FERNANDES

the finest indian chefs

DAHI KE KEBAB - KINARA BY VIKAS KHANA

COME TOGETHER

FOR

india

WITH INDIA’S FINEST CHEFS BY AWARD-WINNING AUTHOR

FLAVEL MONTEIRO &

NAIM MAADAD

contents

8 - 9

AUTHOR

H.E. AMBASSADOR PAVAN KAPOOR

DUBAI CARES

VIKAS KHANNA

RASHMI UDAY SINGH

SUPPORTING COVID-AFFECTED FAMILIES

EDOUARD COINYTEAU

184

PHOTO CREDITS

VINEET BHATIA

GARIMA ARORA

JITIN JOSHI

ASHISH KUMAR

ANAS QURESHI

RAHIL RATHOD

PRADEEP KHULLAR

ADITYA KUMAR JHA

SANJAY THAKUR

YAM PHAK RUAM ASPARAGUS

SPICY LONG BEANS

YUGAL KISHOR

PRIYAM CHATTERJEE

ANUP PAWAR

ALTAMSH PATEL

DEEPANER KHOSLA

SUJAN SARKAR

HAREESH GOPALAN

MANAV TULI

AARTHI SAMPATH

URVIKA KANOI

ARKADEB BANIK

PRABA MANICKAM

RADHIKA KHANDELWAL

RITU DALMIA

VIVEK SINGH

PRASHANT CHIPKAR

JERSON FERNANDES

DAYASHANKAR SHARMA

PAUL KINNY

SAJJAN SINGH

SAMEER TANEJA

VINU REVEENDARAN

NIGEL LOBO

HIMANSHU SAINI

JAWAD MUNSHI

100

ALAM AFROJ

102

SANDEEP AIL

104

ROHIT SHARMA

106

NITATI RAO

108

BUTTER PEPPER GARLIC SHRIMP

109

SESAME CRUSTED SCALLOPS

110

PRAWN BALCHAO

111

PRAWN MOILEE

112

NJANDU PEPPER FRY

113

GRILLED JUMBO PRAWN

come together for India

118

RANVEER BRAR

120

MANISH MEHROTRA

122

EMMA DINIZ RYAN

124

HARI NAYAK

126

IRSHAD QURESHI

128

MONISHA BHARADWAJ

130

SURJAN “CHEF JOLLY” SINGH

132

CHICKEN TIKKA MASALA

133

SAFFRON CHICKEN KORMA

134

VIKESH SINGH

136

AKSHAY BHARDWAJ

138

JOSE ANTHONY

140

PARSI MUTTON CUTLET

142

MANJUNATH MURAL

164

MEGHA KOHLI

166

ANKIT BHARDWAJ

168

TRISHA HENAULT

170

AKSHAY BATRA

172

VANSHIKA BHATIA

174

GULABJAMUN BRIOCHE PUDDING, RASMALAI CUSTARD

175

BATICA BLONDIES

176

PESHAWARI SAMOSA, COFFEE SHRIKHAND

178

GOBINDO BHOG KHEER, NUTS, SORBET, AIR DRIED FRUITS

179

SHEER KHURMA

180

AIR DRIED HALWA, STRAWBERRY YOGHURT KULFI

181

INDIA ON A PLATE

182

BLACK FOREST CHOCOLATE CREMEUX

183

CHOCOLATE MOUSSE

184

ROSE MUHALABIYA

185

SAFFRON MILK CAKE

144

ASJWANI KAW

147

LAMB AND MOREL YAKHNI

148

AKIL AHMED

150

SLOW BRAISED LAMB SHANKS

151 152

PAYA SHORBA

154

BAZAR LAMB CHOPS

155

WHOLE LAMB OUZI

156

NIKHIL BRITTO

158

MUTTON ROGAN JOSH

159

TAMARIND BBQ BEEF RIBS

160

PAELLA PASTA

PRATEEK SANDHU

161 VINDALHO

the finest indian chefs

A partner you can rely on.

The recipes are presented in a clear and easy-to-follow way, with ingredients, methods, preparations and photographs of the dishes. The recipes are arranged by type of food. All measures are level unless otherwise stated. Gram - g Millilitre - ml Tablespoon - tbsp Teaspoon - tsp

IACAD Permit No. 4074 Author: Flavel Monteiro and Naim Maadad Text ©2021 Flavel Monteiro Photo Credits - All photographs are copyright Cover design: ©Flavel Monteiro Foreword & Introduction: H.E. Pavan Kapoor, Dubai Cares, Vikas Khanna, Rashmi Uday Singh, Edouard Cointreau and Radhika Khandelwal Commissioning Editor: Fabian deCastro Editorial Assistants: Maria Aquino

Conversions 1 teaspoon (tsp) = 5 ml / 5 g 3 teaspoons (tsp) = 1 tbsp / 15 ml / 15 g 1 tablespoon (tbsp) = 15 ml / 15 g 15 tablespoons (tbsp) = 1 cup / 225 ml 1 cup = 8 fluid oz. / 237 ml 1 pint = 2 cups = 473 ml 1 quart = 4 cups = 0.95 litres 1 ounce = 28 grams 1 pound = 454 grams 1 stick butter = ¼ cup 1 decilitre (dl) = 100ml 1 stick = 1 inch Weight 1 gram = 0.035 ounces 100 grams = 3.5 ounces 500 grams – 1.1 pounds 1 kilogram = 35 ounces

Design: IZZY and WG Picture Editor: FJMdesign Content Creator: IZZY Media FZ-LLC and WG Magazines Published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, Goa publishing www.wgmagazines.com

Volume 5 millilitre = 1 teaspoon 15 millilitre = 1 tablespoon 240 millilitre = 1 cup or 8 fluid ounces

izzy

Liquid measures 8 fluid ounces = 1 cup = ½ pint = ¼ quart 16 fluid ounces = 2 cup = 1pint = ½ quart

IZZY Publishing Pvt Ltd has asserted its right under the Copyright Designs and Patents Act 1988 to be identified as the author of this work. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic or mechanical, recording or otherwise, without the prior permission in writing from the copyright owner.

Temperature Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8 Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32 150C = 302F 175C = 347F 190C = 374F 200C = 392F

Vikas Khanna by Celeste Available on AMAZON @VIKAS KHANNA by CELESTE vikaskhannabyceleste

Contact: +91 98 1003 89 89

When the pandemic crisis hits humanity hard like never before – it is but natural to stand behind and support India with all our might and unite to maximize the fight against the spread of the Covid-19 virus. Urging all like-minded fraternity to whole-heartedly join hands in support and recognition of the efforts of our fellow human beings from India who are in dire need of our joint solidarity much more than ever before. Come let us unite and be part of their journey towards recovery and hope – and save humanity overall by doing our bit with the greatest of empathy and judicious responsibility. ~ NAIM MAADAD

Like to specially thank H.E. Dr. Tariq Al Gurg, CEO and Vice Chairman of Dubai Cares and H.E. Pavan Kapoor, Ambassador of India in the U.A.E. for their kind support. Beyond these first pages, the foreword and introductions by H. E. Pavan Kapoor, Ambassador of India in the U.A.E., Dubai Cares, Vikas Khanna, Rashmi Uday Singh, Edouard Cointreau and Radhika Khandelwal along with 59 of the finest Indian chefs from North America to New Zealand made it possible - Vineet Bhatia, Ranveer Brar, Garima Arora, Manish Mehrotra, Hari Nayak, Prateek Sadhu, Manunath Mural, Vivek Singh, Emma Diniz Ryan, Jitin Joshi, Urbika Kanoi, Sameer Taneja, Monisha Bharadwaj, Dayashankar Sharma, Ashish Kumar, Surjan “Chef Jolly” Singh, Praba Manickam, Manav Tuli, Akshay Bhardwaj, Sanay Thakur, Deepanker Khosla, Jerson Fernandes, Megha Kohli, Anup Pawar, Radhika Khandelwal, Pradeep Khullar, Arkadeb Banik, Aarthi Sampath, Priyam Chatterjee, Ashish Kumar, Trisha Henault, Rahil Rathod, Ritu Dalmia, Anas Qureshi, Vanshika Bhatia, Ashwani Kaw, Niyati Rao, Ankit Bhardwaj, Yugal Kishor, Jose Anthony, Vinu Raveendran, Rohit Sharma, Vikesh Singh, Aditya Kumar Jha, Irshad Qureshi, Akil Ahmed, Altamsh Patel, Hareesh Gopalan, Prashant Chipkar, Paul Kinny, Alam Afroj, Sujan Sarkar, Nigel Lobo, Nikhil Britto, Sandeep Ail, Himanshu Saini, Sajjan Singh and Jawad Munshi complete Come Together For India, thank you!

After losing dear friends to Covid-19 this April and May in India, and this COVID catastrophe worsens in India, major cities and villages are at a near standstill, mortality is at a high rate due to the health care system crashing, and this second wave has not yet reached its peak. So, since food brings people together, it took me back to April 2020 when I did an eBook Come Together with 84 of the world’s finest chefs for the same purpose to put a smile on people’s faces and support chefs around the world and Home Comforts – where I published and coauthored the first ever eBook to support the industry with the World’s 50 Best restaurants and Bars. Since being an Indian, It was just right to do it for India with Come Together For India. Got on a call with Naim Maadad, my coauthor, a few chefs and the rest is what you see!

A big thank you to Ayesha Al Shared and Zainab Faraidooni of Dubai Cares, Sandeep Kumar Bayyapu, Deputy Chief of Mission, Embassy of India in Abu Dhabi, and Keyur Shah of Vibha.org for their support. I like to also thank Mr. Nirmal Sethia, Simon ParkeDavis, Antoine Combes, Shafeer Ahamed and Gates Hospitality. WG and the photographers who made it possible for us to visualize the recipes and allow us to create this culinary mela (gathering) in 19 days! Proceeds of this eBook will shared with Dubai Cares Permit No. 4074 and Vibha.org . Be Safe Stay Safe ~ FLAVEL MONTEIRO

The lock downs brought-on due to the spread of the Corona virus, compelled people to stay at home. In dealing with this isolation, many people used the occasion to enjoy spending time at home with the family, with cooking bring a principal ingredient. Joys of baking, frying, grilling….brought a smile on the faces of many, but there were a multitude who did not have the luxury of “working from home” and had their livelihoods stolen. It is praiseworthy that the authors of this endeavour, Flavel Monteiro and Naim Maadad, aim to reach both these categories through this venture. I am very pleased to see that the book “Come Together for India” has brought together a cornucopia of delicious recipes from Indian Chefs all over the world. The inclusion of tea reiterates how chai is essential to the Indian experience. It is the spirit of this project that makes it particularly special. Like a “thali” which brings a mix selection of dishes on one plate, the book aims not only to bring an array of cooking ideas to its audience, but also has the noble aim of putting food on the table for those who have been affected by the Covid-19 pandemic in India.

The diversity of what comprises Indian food does not allow it to be bracketed into just one category. This initiative, that comprises recipes from the finest India chefs from North America to New Zealand, will I am sure, bring out this rich tradition and familiarise and popularise our food heritage across the world. I hope this book ignites the passion of cooking in many, and in turn supports the worthy cause undertaken by the authors. My best wishes and support are with this project. ~ HIS EXCELLENCY PAVAN KAPOOR Ambassador of India in the U.A.E.

ABOUT DUBAI CARES Since its inception in 2007, Dubai Cares, part of Mohammed bin Rashid Al Maktoum Global Initiatives, has been working towards providing children and youth in developing countries with access to quality education through the design and funding of programs that aim to be impactful, sustainable and scalable. To date, the UAEbased global philanthropic organization has successfully launched education programs reaching over 20 million beneficiaries in 60 developing countries. Dubai Cares plays a key role in helping achieve the United Nations Sustainable Development Goal (SDG) 4, which aims to ensure inclusive and quality education for all, and promote lifelong learning by 2030, by supporting programs in early childhood development, access to quality primary and secondary education, technical and vocational education and training for youth as well as a particular focus on education in emergencies and protracted crises. Moreover, Dubai Cares adopts a strategic approach to improve student enrollment and learning outcomes through an integrated school health and nutrition model that is made up of school-based deworming activities, school feeding, and WASH (Water, Sanitation & Hygiene) in schools. Dubai Cares is a member of the United Nations Department of Global Communications (UN DGC), as well as a registered non-government organization under IACAD, the charitable activities regulator in Dubai. The UAE-based global philanthropic organization is authorized to raise funds through direct donations and fundraising campaigns, as well as process all permit approvals with IACAD. Volunteerism is a powerful tool to Dubai Cares in order to engage people in tackling development challenges. Dubai Cares rallies the UAE wider community through a large spectrum of volunteering and awareness initiatives that are linked to its global mandate. To learn more, please visit www.dubaicares.ae

Extremely delighted for the authors to bring up this creative compilation of the finest India Chefs ranging from North America to New Zealand. This is such a superb initiative to celebrate and showcase the best of culinary excellence hailing from the rich heritage of India. It brings me great pleasure to support, encourage and applaud everyone amongst these 58 chefs who will be representing the best of incredible India through this collaboration. ~ VIKAS KHANNA New York

First time ever. A superb collection of rare Indian recipes shared by brilliant Indian chefs. It’s an E-edition and limited print edition, but unlimited in its generosity to help feed the needy in the Covid catastrophe. Kudos Flavel Monteiro, Naim Maadad and WG Magazine. ~ RASHMI UDAY SINGH Food Critic, Author of 40 Food Books

MASALA CHAI PANNA COTTA - RITU DALMIA

SUPPORTING COVID-AFFECTED FAMILIES AND FRONTLINE WORKERS The lockdown resulting from the 2nd wave in India has created a dire situation for people everywhere and on multiple fronts. Since entire families and their staff have been affected by the Covid-19 virus this time around, people have not had access to good, nutritious meals. On another level, since thousands of people have also succumbed to the virus, the workers at hospitals and crematoriums have been overburdened with work and have not had enough access to food. We wanted to do what we could in order to help. So, while we first began with providing meals free of charge to Covidaffected families, we quickly realised that hospital and crematorium workers needed us as well. Very quickly, we tapped into our community and asked them to contribute excess groceries and produce. Because of our combined efforts, we have now served over 5000 delicious and nutritious meals to more than a hundred families around our neighbourhood. Since Monday, May 17 2021, we have also been serving 200 crematorium workers every day and have made more than 1000 meals for them already. I feel that as a chef and a resident of Delhi, this is the least that I can do to help. ~ RADHIKA KHANDELWAL New Delhi

With the pandemic, India has had a really hard ride. For a while it horrified the world, competing for the worse numbers with Brazil and the USA. It hit everywhere and everyone. For the past few weeks, every morning brought bad news through emails from our friends in India. The worst was the friends who went silent. We are still trying to locate some, with the help of other friends or embassies. In this instant communication society, it has suddenly become difficult to get in touch when you really need it. India is a very resilient society, as history proves. It seems they invented the art of sustainability. Amazingly, the India hospitality and tourism industry are already preparing to pick up and start again. To put back together the pieces after the disaster will be difficult but it will happen. On World Sustainable Gastronomy Day June 18, we will make India the center of our prayers. The pandemic is not the only issue. In the long term, climate change is very threatening for India, and its neighbours: floods are becoming ubiquitous, as well as droughts. It is crazy, there is no other word. For the first time, Swedish radio announced this morning the moonsoon was arriving tomorrow to Scandinavia, with tropical rains. They expect in one day more rain than they get usually in a month ! People are starting to realize with the pandemic and climate change we are all in the same boat. Thank you Flavel for your hard efforts in gathering us for India. It is a very generous gesture, consuming so much of your energy. We all needed you to take leadership and action, we will ride this one out together. ~ EDOUARD COINTREAU President, The Gourmand Awards from Alfred Nobel House Björkborn, Karlskoga, Sweden

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ALMOND CRUSTED VEGETABLE TIKKIS

MOONG DAAL CHILLA

POTATO CHAAT

PANEER CARROT KOFTA

MUSHROOM GHEE ROAST BRUSCHETTA

HOT & COLD

BEETROOT AND FETA FILO, CHILGOZA CHUTNEY

SLOW ROAST CAULIFLOWER,CORIANDER GLAZE

AMRITSARI WADIYAN WITH SAAG

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VINEET BHATIA

INDEGO BY VINEET BHATIA INDYA BY VINEET BHATIA DUBAI KAMA BY VINEET LONDON Industry veteran Vineet Bhatia grew up near an airport in Mumbai, and the sound of planes overhead delivered dreams of flying jets for a living. Fortunately for many, his dreams were dashed when he failed to pass a physical examination to join the Indian Air Force at the age of 17. It was at this time that he decided to go in an entirely different direction. After completing catering college, Vineet was selected to attend the Oberoi School, after which he moved to London in 1993 where he found Indian cuisine to be in a disappointing state. Intent on introducing authentic Indian food to London’s city dwellers, he worked at Star of India for five years and did his best to influence the menu. Eventually, he and a partner opened Zaika, in London’s Chelsea neighborhood and the rest, as they say, is history. Zaika went on to win a Michelin star in 2001, making Vineet the first Indian chef to receive this honor. Not one to cool his heels, in 2004, Vineet went out on his own and opened Rasoi. Today, he operates restaurants around the world, with locations in London at the world-famous Harrod’s department store, Qatar, Switzerland, Bahrain, Mumbai, Mauritius, Dubai, and Saudi Arabia and is the recipient of three Michelin stars. He notably created ‘The Last Supper,’ a fine-dining pop-up at the Mount Everest Base Camp and has been the only person of Indian origin featured on the Netflix series Chef’s Table. Vineet’s culinary masterpieces show-case both the traditional and modern, as he continues to deliver a one-of-a-kind style.

ALMOND CRUSTED VEGETABLE TIKKIS INGREDIENTS 40g unsalted butter 1tbsp cumin seeds 1½ tbsp ginger, peeled and finely chopped 1 tbsp green chillies, finely chopped 75g carrots, finely diced 75g courgettes, finely diced 75g fine beans, finely diced 75g cauliflower, finely diced 75g corn niblets 300g red potatoes, boiled and grated 1tsp turmeric powder 1tsp red chilli powder ½ tsp cumin powder ½ tsp coriander powder

by VINEET BHATIA 2 tbsp fresh coriander, chopped Egg wash Crumb flaked almonds Method Heat butter in a pan and add the cumin seeds. As they splutter add the chopped ginger and green chillies. Sauté for a minute and add diced vegetables, the powdered spices (turmeric, red chilli, cumin and coriander). Cook till the vegetables are done. Finally add the potatoes and blend into the vegetables. Now add salt, cool the mixture and add the coriander leaves. Check seasoning. Shape into flattened disc shapes. Egg wash and coat with flaked almonds. Deep fry the tikkis and serve with tomato chutney.

GARIMA ARORA RESTAURANT GAA BANGKOK

Garima Arora’s passion for the culinary art began in her family’s humble kitchen in Mumbai. Having studied to be a journalist, Garima made the switch to the culinary world with a short cooking stint in Paris, France. Since then, she has worked in some of the top kitchens of the world to eventually opening her own Restaurant Gaa in 2017. Known for applying traditional Indian cooking techniques with locally sourced ingredients, Garima creates an experience that is completely unique. She is a strong advocate for the relevancy and resourcefulness of Indian cooking techniques. She is the founder of Food Forward India; a not-for-profit initiative aiming to explore and catalogue the immense diversity of the cuisines of India. In 2018, Arora became the first Indian female chef to earn a Michelin star at the age of 32. In the following year, she was voted as Asia’s Best Female Chef 2019 while her restaurant Gaa officially entered the ranks of Asia’s 50 Best Restaurants, debuting at No. 16 with the Highest New Entry Award. Gaa is currently ranked at No. 46 on the Asia’s 50 Best Restaurants 2020 list.

INGREDIENTS Moong Daal Chilla 1 cup yellow mung dal / ¼ cup rice / 8 to 10 coriander stems / 1g cumin / pinch of hing / pinch of turmeric / 1 tbsp cabbage 1 tbsp carrots / 1 tbsp green peas’ / 1 tbsp onions / 1 tbsp tomatoes / ½ tsp ginger 1 tsp coriander leaves / chenna, roll into small balls, 8 to 10 balls / salt for seasoning vegetable oil or ghee for cooking Method Wash and rinse the lentil and rice. Add the corridor stems, hing, cumin and turmeric. Soak it for 45 minutes. Drain and blend everything without the water. The blend should be grainy. Take the batter, add the rest of the ingredients. Add water to adjust the consistency. It should be a semi thick batter. Take a small pan, preferably an omelette pan. Add ghee, then add the batter and spread it. Let it cook until golden brown and flip it. Continue with making the rest using the same method. Take it out on a plate and serve it with mint chutney, tamarind chutney and a side of green salad. Mint chutney 50g coriander / 25g mint / 40g raw mango 10g ginger / black salt for seasoning / salt for seasoning / 2g chat masala / few ice cubes / 1 lime Method Blend everything together. Tamarind sauce 100g tamarind / 1g black salt / 1g red chili powder / 1g ginger powder / 250g jaggery / 1g chat masala / black pepper for seasoning / 1g coriander seeds / 2g cumin powder / 2g fennel Method Soak the tamarind for 30 minutes, then put it in a pan to boil. Once it starts boiling, add the jaggery and rest of the ingredients. Reduce it to a saucy consistency and strain it.

This is a recipe of a savoury Indian pancake called Moong Daal Chilla. These nutritious pancakes will get you ready for the day with healthy carbs, fats and fibre. It is made of rice and yellow moong daal, topped with tamarind and mint chutney then served with a side of green salad

MOONG DAAL CHILLA by GARIMA ARORA

JITIN JOSHI GYMKHANA LONDON

Originally from India, an amateur runner completing 12 full marathons worldwide, Jitin Joshi trained at the renowned Oberoi School in Delhi, graduating from the Kitchen Management programme in 1999, and bagging the Ishran Devi Gold Medal for topping the class, before beginning his culinary career in Jaipur. Having worked in some of the most prestigious kitchens across the world. In 2001, Jitin moved to London to work at the Capital Hotel with Eric Chavot, he then moved on to take the role of Head Pastry Chef at Gordon Ramsay’s Maze, under Jason Atherton. A decade working in French kitchens, Jitin wanted to apply his learnings to Indian cuisine and took the role of Executive Chef at Atul Kochhar’s Mayfair restaurant, Benares, and was part of the team to win a Michelin star in 2007. The Craft Guild of Chefs, crowned him the Best Ethnic Chef UK, in 2009. Finding comfort with the combination of French cooking techniques with Indian flavours, Jitin decided to move to Dubai in 2011 and led the kitchen at the Armani/ Amal restaurant at Armani Hotel. He was then appointed Executive Chef of Atmosphere, the world’s highest restaurant located on the 122nd floor of the Burj Khalifa; and then undertook a pre-opening role as Executive Chef of the first Taj Hotel in UAE. In 2018, Jitin relocated back to London to join hands with JKS Restaurants as Executive Chef of the critically acclaimed Michelin-starred Gymkhana in Mayfair. Recently he launched his own brand under the name Rogan Joshi and currently doing various collaborations and pop ups along with ‘Finish at Home’ meal kits across UK.

POTATO CHAAT by JITIN JOSHI INGREDIENTS Mint Chutney 100g coriander leaves / 20g mint leaves / 10g ginger / 4 garlic cloves / 50g yoghurt / pinch of black salt / 10ml lemon juice/ 3 green chillies / salt for seasoning / 50ml corn oil Method Wash and drain the mint and coriander leaves.Peel and cut the ginger into smaller pieces.Peel the garlic. Destalk the green chillies, snap into 2.In a food processor, add the oil, lemon juice, ginger, garlic and green chillies.Blend till smooth and then add the fresh herbs and blend again till smooth. Remove into a bowl, whisk in the yoghurt and season. Taste and adjust the salinity and acidity so its balanced nicely. Sweet Yoghurt 100g Greek yoghurt / 20g caster sugar Method Whisk in the sugar with the yoghurt.Fill into a squeeze bottle. Garnish 20g sweet yoghurt / 10g gram flour vermicelli, sev 10g gramflour pearls, boondi / 8 sprigs coriander cress / 12 allium flowers Potato shell 80g Jerusalem artichokes / 100g sweet potatoes / 4 charlotte potatoes / 10g ginger / 30g pomegranate seeds / 30g black gram, boiled / 1 green chilli 5 to 6 mint leaves / 3g chaat masala / 7 to 8 stemscoriander leaves / 10ml lemon juice / 2g Kashmiri chilli powder / 30g mint chutney, recipe below / 40g tamarind chutney Method Boil the potatoes in salted water.Once cool, cut quarter from the top lengthways. Scoop out the flesh leaving 5mm from the skin, similar to a jacket potato. Chop the centre and use it with the sweet potato, and Jerusalem artichoke as filling. In a deep fat fryer at 180C – fry the potato shells till lightly golden.Once out of the frying oil, keep inverted to drain the oil.Dab with kitchen tissue and sprinkle chaat masala inside and out. Method for the filling Cut the sweet potato and Jerusalem artichoke into macédoine and boil them in salted water.

Once cool mix with the rest of the potato flesh. Remove the pomegranate seeds, chop ginger, green chillies, coriander leaves & stems and mint leaves. Prepare the filling by mixing the tubers, pomegranate seeds, black gram, chopped ingredients, chaat masala, Kashmiri chilli powder, lemon juice and both chutneys. Mix everything gently but thoroughly. Taste, it should be tangy, sweet and a little spicy, add more seasoning in needed. Assembly Place the filling inside the potato shell and then cover evenly with the sweet yoghurt. Sprinkle the gram flour vermicelli and pearls (sev and boondi) ensuring to cover the top nicely. Finish by placing 3 allium flowers and 2 coriander cress sprigs on each potato.

ASHISH KUMAR

KINARA BY VIKAS KHANNA ELLORA BY VIKAS KHANNA DUBAI Growing up in a military family in India, Ashish Kumar experienced life across many different parts of the country as his father was posted to various locations with the national army. This helped Ashish develop a profound understanding of the diversity of regional Indian cuisine and a hunger for international culinary exploration. Coming from a family of accomplished cooks, his mother famously began a tradition of mastering the signature cuisine of each area the family were posted to. After graduating in Hospitality and Hotel Administration, he then spent 18 months in a Kitchen Executive Training Management training program with ITC Hotels in Gurgaon, and from 2006 onwards, his restaurant experiences began – from Kolkata to Mumbai, New Delhi, Agra, Bangalore, and then he moved to Abu Dhabi in 2014 to become an Etihad Airways In-Flight Chef. In 2015, he was appointed as Chef de Cuisine for Atul Kochhar’s Benares in Madrid and moved in 2017 to open Zahira in Dubai. In 2019, Ashish took on the role as Chef de Cuisine of Kinara by Vikas Khanna. As Vikas Khanna’s chosen protégé and with the success Kinara, Ashish was assigned the task to open Ellora by Vikas Khanna at JA The Resort and that would be the only restaurant in the whole world to be opened during a pandemic. Within three months of operation Ellora was awarded with best Indian restaurant in Dubai by Hospitality Excellence Awards 2021.

PANEER CARROT KOFTA

Cottage Cheese Dumplings, Cashew Gravy and Coriander Oil

INGREDIENTS Kofta 200g grated cottage cheese / 1 tsp deghi mirch powder / 300g refined flour / ½ tsp turmeric powder 50g grated carrots / 1 tsp ginger, chopped / ½ tsp green chilies, chopped / 1tbsp coriander / ½ tsp cardamom powder / salt for seasoning / 1l frying oil Gravy 300g onions / 100g cashew nut paste / 2 tbsp ghee, clarified butter / ½ tsp royal cumin / 1 cinnamon stick / 4 cloves / 30g ginger garlic paste / 1 tsp white pepper powder / 2 tbsp coriander powder 1 tbsp deghi mirch powder / 40ml cream / 15ml evaporated milk / Salt for seasoning / 1 tsp garam masala powder / 1 tsp sugar / tsp cardamom powder / 5 saffron strands Carrot raita 40g carrot purée / 100g labneh, hung yoghurt / salt for seasoning Coriander oil 200g fresh coriander / 50ml cooking oil Garnish 2 sheets gold leaf Method Slice the onions and boil it till it become translucent and soft. Drain the water and make a fine paste. Heat the ghee in a pan and add the royal cumin, cinnamon stick and cloves. Once it starts crackling add ginger garlic paste. Cook it for around 1 minute. Add coriander powder, deghi mirch powder and white pepper powder after diluting these with little water. Cook it for another 3 minutes and add boiled onion paste. Sauté for some time but do not let the onion brown. Add cashew nut paste and let it cook on low flame. Add salt to taste and add evaporated milk and cream. Finish the gravy with garam masala powder and cardamom powder. Pass the gravy through a strainer for a smooth texture. After straining put that back on flame and add saffron. Cook it for another 2 to 3 minutes and the gravy is ready.

by ASHISH KUMAR For the kofta, boil the grated carrots in salt water for 1 minute and then squeeze all the excess water straining. Mix it with rest of the kofta ingredients and shape it like small cylinders after portioning the mix for 40 to 50 grams per balls. The kofta in hot oil until it gets a light golden colour. Strain it on tissue paper to absorb the excess oil. Or even, you can bake it in the oven at 175C for 6 minutes. Mix the carrot purée with the yoghurt and adjust the seasoning. Store this in a squeeze bottle or piping bag as later it will be used for plating. The coriander oil, put the fresh coriander leaves in hot boiling water for 10 seconds and shock them in ice cold water. Strain all water and blend it with Oil. Strain it through a muslin cloth to get a fine green colour oil. Do not disturb the mix and let it drip slowly. Store the green oil in the squeeze bottle and discard the left over on the muslin cloth. Place the fried koftas in the serving bowl. Place the gold leaf carefully on top of the kofta. Squeeze few drops carrot raita around the kofta. Pour the gravy on the top and then drizzle it with coriander oil.

ANAS QURESHI

MOLECULE AND DISTILLERY GURGAON Born and raised in Bhopal and at 17, Anas Qureshi he decided to become a chef, his passion to become a chef were too big for his city. Anas left home at 18 to follow his dreams and there was no turning back. He was the first one and the only one till now in the entire family who is a chef and it was difficult for him to convince his family that he want to become a cook and the only inspiration was his mum, a few cooking shows, and few friends from school who appreciated whatever he cooked for them. His culinary dream has been a crazy rollercoaster ride - during his college days he was sent to be trained at ITC Group of Hotels, lucky enough to work and train under the Gulam Qureshi and Raees Qureshi, the two legendry chefs when it comes to authentic Indian cuisine at the award winning Dum Pukth restaurant. Here he experienced true Indian cuisine, its nature and the authentic techniques used in cooking. A diploma holder in Food Production from American Hotel And Lodging Educational Institute Florida, Anas is a recipient of the Manjeet Singh Gill best chef of the year award at HCMI Chandigarh and a Gold Medallist in Culinary Arts from Culinary Academy of India. Having trained under some of the best chefs in the India and currently works as a brand chef for a leading restaurant chain Molecule and Distillery in Gurgaon, Lucknow and Chandigarh. His diverse experience, artistic spirit, passion towards food and thirst of learning makes him the crazy food artist as he takes his skills to the whole new level with strong roots in Indian cuisine and has mastered his skills in modern European cuisine. His art is best described as RUSTIC-REFINED.

INGREDIENTS 1 French baguette / 5g jaggery / 30ml ghee, clarified butter / 10 curry leaves curry leaves / 200g button mushrooms, cut into small dice / salt for seasoning Marinade 60g yoghurt / 2g turmeric powder / 15ml lemon juice Ghee roast masala 3 dry red chillies / 5g cumin seeds / 10g tamarind paste / 5g black peppercorns 6 garlic cloves / 2g fenugreek seeds / 5g coriander seeds Method Marinate the mushrooms in a mixing bowl, combine the mushrooms, along with the yogurt, turmeric powder and lemon juice. Mix well and set aside for a minimum of 30 minutes. Ghee roast masala Heat a skillet on medium heat, add the dry red chillies, peppercorns, fenugreek seeds, coriander seeds and cumin seeds. Dry roast for about 4 to 6 minutes, or until you get the aroma of the spices. Turn off the flame and allow the spices to cool down. Into a mixer jar, add the roasted spices, garlic cloves, tamarind paste and grind it to a smooth paste, using some water. Transfer the ghee roast masala into a bowl and set aside. Mushroom ghee roast Heat a kadai on medium flame, add the ghee. Once the ghee has melted add the curry leaves. When the curry leaves splutter, add the marinated mushrooms along with the marinade and cook on medium high heat. The mushrooms will release a lot of water, allow it to cook in that water until the water is almost evaporated and the mushrooms are well done. Season with salt, the freshly ground ghee roast masala, jiggery. Continue to cook the mushroom ghee roast masala for about a minute or two longer and turn off the flame. Check the salt and spices and adjust to taste. Now slice and lightly toast the French baguette, spread the mushroom mix on the toasted bread and garnish with fresh coriander. Serve warm.

Here is my version of a bruschetta with an Indian twist. It’s always been a part of my evening snack and best part it is so versatile that you can have infinite versions of it.

MUSHROOM GHEE ROAST BRUSCHETTA by ANAS QURESHI

RAHIL RATHOD

CLOS MONCTON , NEW BRUNSWICK Born in Gujarat, India, the Executive Chef at Clos in Moncton, New Brunswick, Rahil Rathod founded his passion for food at a very young age. He graduated in Hospitality Management from Edinburgh, Scotland, and had the privilege of working in one of the best five-star hotels in Dubai where he honed his culinary skills as a young cook and developed himself into a professional chef. Rahil and his teams have taken part in numerous competitions worldwide, representing the UAE and Canada where he has won over 50 medals and trophies. In 2018, he represented Canada at Global Chef challenge in Malaysia, where he placed Canada in the 6th position and won “Best Veal Dish” in the world. In 2020, he was team captain of the National Culinary Team representing Canada for the IKA Olympics and was placed 8th in the world with two silver medals.

HOT & COLD INGREDIENTS Sunchoke custard 350g sunchoke purée / 50ml milk / salt for seasoning / 30g parmesan / 2 ½ g agar / 50g mascarpone Method Steam the sunchokes until completely cooked. Purée until smooth. Set aside 100g purée for the sunchoke tullie. Bring the milk to boil and add agar into it. Fold in grated parmesan, mascarpone and sunchoke purée. Fill the piping bag and pipe the mix into the tube mould let it set in the refrigerator. Puffed wild rice 115g wild rice / 1 sunchoke / 2g garlic powder 3g onion powder / salt for seasoning

Method Deep fry the wild rice and until it puffs. Allow the wild rice to cool down. Finely chop sunchoke and caramelize it in the deep fryer. Allow the sunchoke to cool down. Mix the sunchoke and wild rice and season with garlic, onion powder and season with salt. Sunchoke tuile 100g sunchoke purée / salt for seasoning / 25g harissa Method Reheat the reserved Sunchoke purée, spread on a non-stick mat with stencil. Sprinkle the harissa spice and dehydrate for 1 hour. Carrot pickle 200g carrots / 30ml ginger juice / salt for seasoning 11g vinegar / 10g ginger Method Thin carrot strips infused with ginger juice, fresh ginger and vinegar. Store in a vacuum seal bag. Leek cream 150g leeks / 200g cream / 150g butter / 15ml chardonnay / 25g shallots / salt for seasoning Method Combine leeks and cream in a vacuum bag and cook in the sous vide. Cook shallots in butter and deglaze with the chardonnay. Blend leek mixture and shallots until smooth consistency. Sunchoke mix 700g sunchoke / 400g leek cream / 5g chives / 5g parsley / 5g thyme / salt for seasoning Method Cook the sunchoke and allow it cool down. Coarsely break down the sunchoke and mix diced leek and herbs make a creamy mix. Apple ribbons 3 green apples / 50g apple cider juice / 250g daikon cress / 2g pink pepper / salt for seasoning Method Slice the apples and soak them in Apple cider juice. Allow to rest for few minutes. At the service, spread the apple ribbons and dress them with daikon cress and pink pepper corn shells and cover with another slice of apple. Apple brunoises 50ml apple trims, apple cider vinegar / salt for seasoning

by RAHIL RATHOD Method Take the trims of apple and finely brunoise them and marinate them in apple cider vinegar and salt. Ramp oil 6 ramp leaves / 250ml canola oil Method Infuse the ramp leaves in canola oil. Once soft gently blend the oil mixture and reserve the oil for service. Kaluga queen caviar 100g caviar

PRADEEP KHULLAR

MINT LEAF OF LONDON DUBAI With a passion for great food and since joining as Executive Chef at Mint Leaf of London, Pradeep Khullar has spent time behind the scenes developing innovative menus to freshen Dubai’s Indian fine dining scene. His cooking style is innovative and explores modern variations of Indian cuisine with his wealth of knowledge and refined skills. Having worked for notable restaurants throughout the last decade both in India and Dubai, his expertise has truly upped the dining experience at the popular Dubai International Financial Centre venue. At least once a year, Pradeep takes a trip overseas to continue his culinary education and expand his vast culinary and life experiences. He has infused flavours from his global travels into his dishes at Mint Leaf of London. His culinary repertoire includes milestones such as being awarded the prestigious ‘Chef of the Year’ title in 2020. Other significant achievements entail awards for ‘Best Modern Indian’, as well as contributing to the success of Indian Accent being featured in Asia’s Top 50 restaurants.

INGREDIENTS 600g beetroot 250ml tomato purée 50ml cooking oil 10g caraway seeds 15g red chili powder 2tbsp lemon juice 30g sugar 100g boiled potatoes, grated 30g panko breadcrumbs 60g feta cheese 30g salted yellow butter 4 sheets filo pastry Salt for seasoning Method Blanch the beetroots and grate. Heat oil in a pan, add the caraway seeds, tomato purée, red chili powder, lemon juice, sugar and salt. Immediately after, add the grated beetroot. Cook for 15 minutes and continue stirring until there is no more moisture. Add the grated potatoes and breadcrumbs to the pan. Blend well, adjust the seasoning and let it cool. Cut the filo sheets into 4 equal squares and keep covered. Roll the beetroot mixture with feta cheese in the filo pastry squares (one by one) layered with salted yellow butter. Seal the ends and bake the rolls in oven at 180C for 7 minutes. Serve with pine nut chutney on the side. Chilgoza pine nut chutney 50g pine nuts, toasted 150ml mayonnaise 30ml rice vinegar ¼ tsp yellow chilli powder ¼ tsp onion seeds 1 tbsp cooking oil 30g sugar Salt for seasoning Method Heat oil in a pan, add the onion seeds followed by rice vinegar. Add the pine nuts to the pan and let it cool. Blend everything together in a grinder to a smooth consistency.

My take on the classic salad of beetroot and feta. Flaky filo pastry stuffed with sweet and savoury stuffing flavoured with a combination of oven roasted beetroot and feta cheese. Finished with pine nut sauce.

BEETROOT AND FETA FILO, CHILGOZA CHUTNEY by PRADEEP KHULLAR

ADITYA KUMAR JHA THE MANOR NEW DELHI

Born in Bihar and brought up in New Delhi, India. Aditya Kumar Jha’s culinary job was in 2010 at The Oberoi Hotel, New Delhi where he honed his culinary skills with Indian and international cuisine. After gaining four years’ experience at the hotel, Aditya felt he wanted to further with con-tributing to Indian cuisine and decided to start experimenting with the food. After reaching out to a handful of world-renowned chefs and restaurants, he was offered the opportunity to work at Gaggan in Bangkok, alongside Gaggan Anand. At Gaggan, he was introduced to the world of mo-lecular gastronomy and was constantly pushed to try new things. He worked tirelessly with the team on unique, innovative creations, leading the team under guidance of Gaggan to win the title of 2015 Best Restaurant in Asia at the 50 Best Restaurants in Asia by San Pellegrino and Acqua Panna. Later in 2015, Aditya joined the culinary team at Tamba in Abu Dhabi, here he excelled, judged as the 2016 What’s On Chef of the Year, won the Taste Of Abu Dhabi Best chef and a semi-finalist of the 2017 San Pellegrino Young Chef of the Year. Returning back to India, in 2018, Aditya took over as the Executive Chef of The Manor New Delhi, he joined during the refurbishment period and since created in-Q, where every dish has a story to tell, serving uniquely presented dishes, with deeply familiar flavours yet totally unexpected.

SLOW ROAST CAULIFLOWER, CORIANDER GLAZE

by ADITYA KUMAR JHA Cauliflower mousse 225g roast cauliflower paste / 3g gelatine sheets

INGREDIENTS Roast cauliflower paste 125g cauliflower / 5g ginger, chopped / 6g garlic, chopped / 5g salt / 3g chili powder / 10ml canola oil 3g cumin powder / 4g coriander powder / 3g turmeric powder / 2g cumin seeds / 25g onions, chopped / 20g tomatoes, chopped / 30g cream Method Heat oil in a pan, add the cumin seeds and allow it to splutter, add the garlic and sauté for 20 seconds. Add the chopped onions and let the onions get to light golden brown. Add the chopped ginger and sauté for 10 seconds. Add the cauliflower and roast on low heat, add the powder spices and sprinkle water and cook for 3 minutes and add the tomatoes. Let it cook by covering it with a lid. Finally add the coriander and put the lid back on, turn off the flame and allow the spices to mature. Blend it with cream and pass it through fine strainer.

Method Hydrate the gelatine sheets in cold water. Bring the cauliflower paste to the temperature of 60C and add the gelatine sheets to it. Put the mixture in a siphon and put 2 number nitrogen chargers and allow it rest for 30 minutes. Take out the mixture on to square silicon sheets and freeze for 3 hours. Coriander and ginger glaze 70g fresh coriander juice / 30g ginger juice / 25g lemon juice / 35g caster sugar / 3.75g gelan (texturas) 1.5g gelatine sheets Method Blend all the ingredients together, bring it to a boil and allow the mixture to cool down to 58C. Dip the frozen cauliflower mouse into the glaze and allow it to rest on the grid till it gets to 12C. Serving Microwave the glazed cauliflower twice for 10 seconds, dust yoghurt powder and put the hot cauliflower mousse on the centre of plate and garnish with viola flower.

SANJAY THAKUR INDUS BANGKOK

Born to the Himalayan soil or it’s know Shimla Himachal Pradesh, there was no doubt that Sanjay Thakur would be anything but a chef, since his dad is a chef who has always been a influence. After finishing his studies at the Food Craft Institute Chandigarh, Sanjay decided to move to Melbourne, Australia where he managed to get chance to work under some of the best properties and events, starting at the Langham hotel and then moving to the Crown Casino, Nobu, Vue de Monde, Bellucci’s and the opportunity at Australian Open and Melbourne Cup. He then joined Etihad Airways as inflight chef. Having represented India twice at the Culinary Olympics (Bocuse D’ Or) and later also got selected to represent UAE at the San Pellegrino Young Chef for the Middle East and Africa. Since 2013, Sanjay started an initiative Himalayan Soil, to bring foraging to India and explaining young children the importance of adapting sustainable practices in kitchens. This initiative is connected with over 15 universities. Taking this message further afield, he did awareness popups at Triyagyoni, in the Everest region and it was awarded the Guinness world record for the World’s Highest Pop Up experience. A nominee of the Pravasi Bharitya Samaan by the Indian government for sustainability.

AMRITSARI WADIYAN WITH SAAG by SANJAY THAKUR INGREDIENTS ½ kg urad dal / 15g ginger / 50gm fresh chopped coriander / black pepper powder / ½ tsp asafoetida powder, hing powder and red chilli flakes / ½ tsp cumin seeds / 1 cinnamon stick / 50g black cardamom / 500ml vegetable stock / 2 tsp cloves 1kg grated bottle gourd, lauki / 1 bunch spinach, washed and finely chopped / 1 bunch mustard greens, washed and finely chopped / 1 to 2 green chili peppers, finely chopped / 2 to 3 tbsp ghee, clarified butter / 1 tsp kosher salt / 1 large onion, grated / 1 tbsp grated ginger or ginger paste / 1 tbsp grated garlic or garlic paste / 1 tsp ground coriander / 1 tsp ground cumin / 1 tsp garam masala / 1 tbsp lime or lemon juice / 1 tbsp bengal gram flour, chickpea flour, or corn flour / unsalted butter Method Urad dal Soak the urad dal for 2 to 3 hours. After soaking, grind the dal to form a coarse paste. Remove excess water from grated bottle gourd and add it to the dal paste. Make a fine powder of cumin seeds, cloves, cinnamon stick, black cardamom and add this powder in the paste. Mix the mixture nicely with black pepper powder, fresh coriander, grated ginger and hing powder. Add salt as the last step. Place a parchment sheet on a flat surface and put small portion of mix and let it dry. Put this sheet in direct sunlight. Cover with a net cloth to avoid dust and dirt. Keep these wadiyans in sunlight till these are dried completely. Gently break the wadiyans into all pieces using rolling pin or in mortar and pestle. In a pan heat 1 tablespoon of oil. Add small pieces of wadiyans to the oil and cook for 4 to 5 minutes or until they turns brown. Rehydrate them in warm vegetable stock for 5 minutes. Take them out of the pan and keep aside.

Saag In a large pot, mix the spinach, mustard greens, green chilies, and salt. Add 1 cup of water, cover, bring to a boil over high heat. Lower the heat to medium and continue to boil, stirring occasionally, until very tender. Mash the greens and mix well to make a coarse paste. Alternatively, pulse several times in a food processor. Melt the ghee and lower the heat to medium, add the garlic and ginger paste, coriander, cumin, garam masala, lime juice and flour. Continue to cook, stirring frequently until the mixture is thick and fragrant for about 3 minutes. Add the Saag and let it cook. Serve with yoghurt.

INGREDIENTS 5 asparagus spears 5 broccoli florets 100g white fungus, soak for 2 hours 100g ice berg lettuce, wash and roughly tear the lettuce 30g onions, sliced 20g coriander, chopped fine Garnish Chives Whole cashew nuts, fried 5g spring onions, chopped Dressing 20g lemon juice 20g sugar syrup 15g ketchup As required garlic and green chilies, roughly crushed 15g light soy sauce 10g sweet chili sauce Method Bring a large pot of lightly salted water to a boil, reduce the heat to medium and blanch the asparagus, broccoli and white fungus all together. Transfer the blanched vegetables to a large bowl filled with cold water to stop the cooking process. Drain well. In a mixing bowl, whisk together the lemon juice, sugar syrup, ketchup, light soy, crushed garlic and green chilies, and sweet chili sauce. Toss all the vegetables with the dressing. Garnish with fried cashew nuts, chives and spring onions.

YAM PHAK RUAM ASPARAGUS, BROCCOLI AND FUNGUS SALAD by ALTAMSH PATEL

SPICY LONG BEANS AND POTATO STIR-FRY

by HARI NAYAK

Long beans are not readily available in American groceries but mostly available in Chinese or oriental markets. Use regular French beans as well. I love the combination of mustard seeds, shredded coconut and vegetables in this dish. Poriyals are a type of lightly seasoned sautéed, or “dry,” vegetable dishes from south India. They emphasize the flavor of fresh vegetables cooked in their own juices and moisture. Serve this dish alongside rotior rice for a simple weekday meal. INGREDIENTS 4 tbsp oil / 3 tsp black mustard seeds / 2.5cm piece fresh ginger, peeled and chopped / 1 tbsp minced garlic / 2 tsp cumin seeds / 4 dried red chili peppers 10 fresh curry leaves / 500g Chinese long beans, trimmed and cut into 2 inch lengths / 1 large potato, peeled and cut into 2 inch lengths / 1 tsp ground coriander / ¼ tsp ground turmeric / 100g shredded, unsweetened coconut either frozen, reconstituted dried, or freshly grated / 1¼ tsp salt / 200ml water / ½ lemon, juice Method Heat the oil in a wide, heavy pot over medium heat. When hot, add the mustard seeds and cook, stirring constantly, until they sputter and pop, about 30 seconds. Immediately add the ginger, garlic, cumin seeds, red chili peppers and curry leaves and cook, stirring constantly, for about 1 minute. Add the beans, potatoes, coriander, turmeric, salt and coconut and cook, stirring frequently, for 3 to 4 minutes, until fragrant. Add the water and bring to a simmer. Cover and cook until the beans are tender, about 7 to 10 minutes. Remove the cover; add the lemon juice and cook, stirring often, until all of the water is evaporated. Taste for seasoning and add more salt if necessary. Serve hot.

YUGAL KISHOR

REFORM SOCIAL GRILL DUBAI Many would have not heard of Yugal Kishor, the chef who graced the household kitchens and cooked for the Indian Prime Minister and President. Hailing from Himachal Pradesh, the northern Indian state in the Himalayas, spending most of his childhood with his grandmother and mother, they passed on their passion for food to Yugal. His belief was “If you love food and cooking why not make a career out of it by becoming a professional chef” and so he did by getting his culinary diploma and started with Indian cuisine, over a period of time he learnt other cuisines, different styles of cooking under different chefs and today his style of cooking is very simple and different, he follows the basic thumb rule of cooking the old fashioned way with lots of love. He runs the kitchens of Reform Social & Grill Dubai is the city’s first true gastropub and family-friendly restaurant based on one of London’s most vibrant venues. Located in The Lakes, Emirates Living District, featuring a restaurant, bar and idyllic garden and lakeside setting with first-class British menu.

INGREDIENTS 450g onions, sliced 100g chickpea / gram flour 50g rice flour or corn flour 2g aniseed 70g ginger, chopped fine 10g green chilies, chopped fine 30g mint leaf, chopped fine 20g coriander leaves, chopped fine 2g red chili powder 8g turmeric powder 2g chaat masala 200g mint chutney Salt for seasoning

ONION BHAJI by YUGAL KISHOR

Method Place the sliced onions in a bowl and add the finely chopped green chilies. Add the aniseed, turmeric powder and red chili powder. Mix chickpea / gram flour into with a pinch of rice flour, add salt for seasoning and mix well. Add water to make a batter. Transfer the onions in the flour batter and mix well. The batter should not be runny

In a deep fryer, heat oil and ensure that the oil is hot but not smoky, take small balls of the mix and fry till golden brown in colour. Do not add too many at once as this will bring the oil temperature down and you will have soggy onion bhai. Serve with mint chutney and sprinkle chaat masala on the onion bhajji.

RITU DALMIA

DIVA / LATITUDE 28 INDIA CITTAMANI / SPICA / VIVA ITALY There’s nothing in her lineage to explain why Ritu Dalmia is the brilliant chef and restaurateur that she is. And yet, there she stands, in her 40s, as one of India’s most celebrated chefs, co-owner of three restaurants in India, three in Milan, Italy and a catering vertical that serves worldwide destinations. The story might well have gone some other way. Born in then Calcutta to a Marwari business family, Ritu joined the family stone business when she was just 16. Her work kept taking her to Italy, where she developed a liking for the local cuisine and learnt how to cook it proficiently. In 1993, at age 21, she set up Mezza Luna, an Italian restaurant, in Delhi’s Hauz Khas Village. The food was excellent, Mezza Luna’s fortunes weren’t. An undeterred Dalmia moved to London, where she opened Vama, an Indian fine dining restaurant. But Delhi beckoned, and in 2000, she came home to open her first DIVA. Pioneered and driven by Chef Ritu Dalmia, DIVA believes in celebrating authentic food by combining clean, simple and fresh ingredients to create rich and unique dishes. After which, Dalmia never looked back, she opened Cittamani, her eatery in Milan, and then went on to open another restaurant – Spica in Milan with acclaimed Michelin starred Chef Viviana Varese. The food is inspired by their travels around the world with comfort food from across Asia, America and Europe. With several awards and accolades, Ritu was awarded the Ordine della Stella d’Italia, the highest civilian honour of Italy.

TESTAROLI PASTA INGREDIENTS 120g durum wheat flour 1g baking powder 5g salt 240ml water 30ml olive oil

WALNUT PESTO by RITU DALMIA

Method Mix the durum wheat flour, salt and water in a bowl. Add the baking powder and stir till the batter is smooth and has no lumps in it. Keep a thick bottom cast iron pan on high heat, grease the pan with olive oil, pour the batter on the pan with the help of a ladle, spread by shaking and tilting the pan, flip the side and cook on both sides till golden brown in color, the thickness should be of 1 to 2 centimeters. Remove it from the pan, cut it into ribbons and directly drop in a blancher with abundant boiling water, take it out in a pan and toss with your choice of sauce, finish with parmesan and serve. Tip Can be stored for weeks in the refrigerator. Ideally the above recipe will end up making 4 sheet of pasta.

INGREDIENTS 120g walnuts 80g white bread soaked in milk 40g parmesan cheese 50ml extra virgin olive oil 10g parsley 5g salt 15g garlic Method Roast the walnuts in a pan or in an oven on very low heat avoiding any color, allow them to cool. Add all the ingredients to a blender and blend it. Check for seasoning. Tip Use it as a spread or dip for snacks. Use it for tossing pasta in. Can be stored for weeks in an airtight container in the refrigerator.

VIVEK SINGH

THE CINNAMON COLLECTION LONDON Executive Chef & CEO of five restaurants and author of six cookbooks, Vivek Singh, is one of the most inspiring Indian chefs of his generation. Upon moving to the UK he opened The Cinnamon Club in 2001, located in the Grade II listed Old Westminster Library, which revolutionised Indian food in the UK and is now recognised as an Institution in Indian fine dining. With a global reputation as one of the masters of Indian cuisine, Vivek Singh’s style, which fuses the spice of the subcontinent with the finest British ingredients and culinary traditions, has become renowned for creating food that is cutting-edge and contemporary yet manages to remain classic and timeless.

ALOO GOBHI - HOME-STYLE CURRY OF POTATOES AND CAULIFLOWER by VIVEK SINGH` INGREDIENTS 3 tbsp vegetable or corn oil 1 tsp cumin seeds 1 large onion, chopped 1 tbsp ginger-garlic paste 4 green chillies, slit open lengthwise 2 medium potatoes, peeled and cut into 2.5cm dice 1 cauliflower, divided into large florets 1 tsp ground turmeric 2 tsp salt 2 tomatoes, chopped ½ tsp garam masala 1 tbsp chopped fresh coriander 5 cm (2-inch) piece of fresh ginger, cut into fine strips Juice of ½ lime

Method Heat the oil in a wide, shallow pan and add the cumin seeds and the onion. Sauté for about 5 minutes, until the onion is soft, then add the gingergarlic paste and fry for a few seconds. Add the green chillies and potatoes and sauté over a high heat for a couple of minutes. Tip in the cauliflower, turmeric and salt, mix well, and then reduce the heat. Cover the pan and cook for about 10 minutes, stirring occasionally to prevent sticking. Add the tomatoes and garam masala and cook for about 5 minutes, until the vegetables are tender. Sprinkle in the chopped coriander and the ginger, squeeze over the lime juice and serve – either with chapattis or as a side dish.

PRASHANT CHIPKAR MASTI DUBAI

Born in Goa, Prashant grew up in a family where everyone was associated with the F&B industry. It was his early influences that led him to become a chef, his aunt had a hotel at Mahabaleshwar, a hill station in India, and during the holidays he would visit her and shadow her during her daily routine which included managing the hotel’s restaurant, this sparked his interest to pursue hotel management. Working with some of the best Indian chefs – Vineet Bhatia, Hari Nayak and Hemant Oberoi, Prashant honed his culinary skills and learnt a lot about techniques, understanding flavours and how to run a quality kitchen. His biggest learning would be that through the years he was able to think independently. His culinary philosophy is all about taking traditional dishes, fusing them with modern techniques and flavours or taking popular non-Indian dishes and infusing them with Indian flavours to enhance the flavour or to simplify them is what he strives for.

Khakra is a staple in every household in the west and north India. Typically, old leftover bread would be slow cooked on the pan and cooked until it crisp. Truffle and a variety of mushrooms are found in northern and eastern India. The dish pays homage to these 2 ingredients which represents different parts of India giving it a modern twist. The dish is garnished with lamb lettuce for freshness, truffle caviar and freshly grated truffle for depth.

TRUFFLE KHAKHRA by PRASHANT CHIPKAR INGREDIENTS 2 plain khakhra’s 5g lamb lettuce 10g white truffle oil 6ml chilli oil 15g truffle caviar 6g black truffle fresh 15g Philadelphia cheese 20g cooking cream 60g wild mushroom sauce

Method Heat a pan and add the wild mushroom sauce, Philadelphia cheese, truffle oil and cream, cook it for a few minutes and keep aside. In a plate place khakhra, drizzle chili oil on it Put the mushroom sauce in the centre, add the truffle caviar on the sides of the sauce on the khakhra and garnish with the lamb and black truffle.

JERSON FERNANDES NOVOTEL MUMBAI JUHU BEACH, MUMBAI

Jerson Fernandes exemplifies the timetested passion for his culinary expertise. Following his graduation, the Executive Chef of Novotel Mumbai, Juhu Beach started his journey as a management trainee with Accor - Novotel Hyderabad and Novotel Hyderabad International Convention Centre, India. With confidence and resilience, he then whole-heartedly embraced opportunities, spanning the P&O cruises, Taj Hotels, Accor, Berggruen (Keys) hotels, Ritz Carlton and the Marriott Hotels. With his meticulous approach to pairing ingredients, and technical precision; he strives to elevate the brand identity through an authentic dining experience that is also visually inspiring. The power of his intention is seen in the heart of his innovation; of executing Goa’s first Vegan friendly cocktail bar at Novotel Goa Dona Sylvia Resort Hotel, in a manner that encouraged an embracing of plant-based lifestyles. He has been recognized with several culinary awards for his talent - from the Young Chef Category: the Youngest Most Talented Sous Chef in the Middle East for the Marriott Hotel in 2011 to The Most Creative Budding Chef of India in 2014 to The emerging Executive Chef of the Year’ Award 2018, The Best Executive Chef of 2019 Award and in 2020, securing the Guinness World Records Certificate for the largest display, of 493 bread varieties achieved by the Culinary Academy of India, Hyderabad in 2020.

QUINOA AND MICROGREEN SALAD

caramelised walnut, grilled veggies and micro mango cubes by JERSON FERNANDES INGREDIENTS Quinoa 200g quinoa / 75ml olive oil / 200g vegetable stock / 150g orange juice / 1 tbsp garlic, chopped ½ lemon, juice / 1 tbsp onions, chopped / 1 tbsp parsley, chopped / ½ tsp celery, chopped / salt and pepper for seasoning Walnut praline 10 walnuts / 200g sugar Vinaigrette dressing 50ml vinegar / 50ml lemon juice / salt and pepper for seasoning Grilled vegetables 2 baby potatoes, cut in half / 100g micro greens / 4 cherry tomatoes / 4 tbsp olive oil / 1 green zucchini 1 yellow zucchini / 1 carrot / 50g mango cubes / 1 red radish / 100g mango purée / 200g mayonnaise

Method Heat the olive oil in a pan and roast the quinoa grains, add the garlic, onions, celery and sauté Add the vegetable stock, orange juice, salt, pepper and simmer till the liquid evaporates and the quinoa is completely cooked At room temperature, squeeze lemon juice, add chopped parsley, crushed walnut praline and mix well. Keep aside to chill Make a praline by caramelizing the sugar and coating the walnuts in it. Once chilled crush and add to the quinoa. Coat the walnuts with the caramel and allow it to cool on a rack upside down as the excess caramel falls off and you get hair like strands. Make the vinaigrette dressing by mixing vinegar, salt, pepper and lime juice together. Fill it in pipettes and keep aside to go with the salad. The grilled vegetables, wash and slice carrots, green and yellow zucchini lengthwise with skin using a sharp peeler. Grill on an olive oil greased pan seasoned with salt and pepper. Once cold, roll and keep aside. Similarly toss the cherry tomatoes and grilled baby potatoes in olive oil, season with salt and pepper and keep aside. Wash and slice red radish with skin on and marinate with salt, pepper and olive oil, keep aside. The base sauce, mix the mango purée with mayonnaise and keep aside. Cube mangoes into micro cubes and keep aside.

DAYASHANKAR SHARMA HERITAGE DULWICH A master in subtly spiced dishes and beautifully balanced flavours, awardwinning chef Dayashankar Sharma brings over three decades of experience gleaned at the passes of Michelin-starred Indian restaurants to his latest venture, Heritage Dulwich. Growing up in the north Indian state of Rajasthan, he credits his mother for his love of cooking. The myriad traditional techniques he learnt as a child - as well as those later learnt on his travels across the diverse regions of the Indian subcontinent - formed the foundation of his signature culinary style. At Heritage Dulwich, Dayashankar’s menu takes inspiration from family recipes passed down through generations whilst celebrating the ingredients and techniques found in regional India’s micro-cuisines. The result is flavoursome, authentic dishes with subtle spicing and an elegant touch.

PANEER AUR MIRCH KA SALAN INGREDIENTS 300g paneer 1 onion 50g melon seeds 1 plum tomato 40g ginger paste 50g garlic paste 1 tbsp tamarind paste ½ tsp mustard seeds 1 tbsp turmeric ½ tbsp coriander 3 curry leaves 10g jaggery, soaked Marinade ½ tbsp ginger paste ½ tbsp garlic paste Salt for seasoning 1 tbsp Greek yoghurt 1 tbsp mixed pickle 1 tbsp mango chutney 25g grated paneer Method Paneer sauce Soak the melon seeds and once soft, blend to fine paste. Heat oil in a pot when hot add sliced onion cook till golden brown then mix in the ginger and garlic pastes, cook for 2 minutes then add the ground spices and plum tomato, cooking for a further 10 minutes.

by DAYASHANKAR SHARMA Add the melon paste and cook for another 5 minutes, then blend the sauce until smooth and set aside. To finish, heat oil in a pan and when hot add mustard seeds and curry leaves until they are just crackling and aromatic, then mix into the sauce along with the tamarind and jaggery. Marinated paneer Cut the paneer into a square and cut in the centre to make a pocket for the filling In a bowl, mix together the pickle, mango chutney, salt, grated paneer and stuff the paneer with the mixture For the marinade, mix Greek yoghurt, chilli powder, salt, ginger and garlic paste and completely cover the stuffed paneer for at least an hour. Heat the oven to 180c and cook the marinated paneer for four minutes on each side. Serve the paneer with the sauce, and rice or naan. Top with pickled green chillies for a final garnish.

PAUL KINNY THE ST. REGIS MUMBAI

An industry veteran, Paul Kinny’s career commenced at the legendary Zodiac Grill at The Taj Mahal Palace under the able tutelage of celebrated chef, Chef Hemant Oberoi. He earned his stripes here, as he rose in rank as Sous Chef and moved on from this strong foundation to lead teams at award-winning restaurants and helm culinary operations at multiple organizations. His assignments over the next three decades included launching celebrated cricketer, Sachin Tendulkar’s fine-dining venue, helming the creative and whimsical venues by Impresario Entertainment & Hospitality, leading the culinary team at international hospitality organizations like IHG and Phoenix Mills Ltd, introducing and managing diverse brands at varied locations in the role of a Culinary Director. At The St. Regis Mumbai, Paul helms the hotels award-winning vibrant and distinctive F&B venues, with the dynamic culinary teams of the hotel. His passion for this profession started with his love for food and his need to explore led him to pursue a Diploma in Hotel Administration and Food Technology from the famed Sophia’s Polytechnic in Mumbai. He has received industry recognition as the Most Admired Chef in 2013 and nominated as 50 top chefs in India.

INGREDIENTS 150g silken tofu 10g ginger 10g garlic 10g bamboo shoot 10g shiitake mushroom 10g oyster sauce 5g broth powder 5g dark soya 5g pepper oil 5g chilli oil 3g salt 10g potato starch Method Cut and blanch the tofu cubes, bamboo shoot and shiitake, remove and keep it aside In a pan, add chilli oil, chopped ginger and garlic, add homemade chilli paste, tobanjan sauce, oyster and dark soy sauce, add water and adjust seasoning. Give it a quick boil. Add the blanched tofu, bamboo shoot and shiitake mushroom, add slurry according to the required consistency. Finish with Sichuan pepper oil and serve hot with rice or noodles.

CLASSIC MAPO TOFU by PAUL KINNY

SAJJAN SINGH CAFÉ SOCIETY DUBAI

Born and raised in Pauri Garhwal, Uttrakhand, India. Inspired by his parents and grandparents, Sajjan Singh’s attraction to the kitchen started at a young age. With over 13 years working in the hotel industry, his initial career days were spent at the Kebab Factory, Radisson Hotel and then moved to Bahrain to horn his culinary skills. In 2011, he then moved to Dubai and currently works at Café Society at Tamani Marina Hotel.

ALOO KE GUTKE & PHANU - HORSE GRAM LENTIL INGREDIENTS ALOO KE GUTKE 3 potatoes, large 10ml mustard oil 1 tbsp garlic, chopped 1 tsp turmeric powder 1 tbsp ginger, chopped 1 tbsp wild mustard seeds 1 tsp cumin seeds 1 tsp red chili powder 1 tsp coriander powder 1 tbsp garam masala 1 tsp hing powder Coriander leaves, chopped Salt for seasoning

by SAJJAN SINGH Method In a pot season with salt and add the potatoes with water. Bring to a boil over high heat, cook the potatoes until the potatoes are easily pierced with a knife. Heat the mustard oil in a pan, add the mustard seeds, once the seeds start to pop, add the ginger, garlic, cumin, hing, garam masala and sauté for a few seconds. Add the potatoes and mix well to coat the spices on the potatoes. Add the turmeric powder, red chili powder and sauté the potatoes for 5 minutes on low heat. Cover and let the potatoes cook for a few more minutes. Garnish with coriander leaves. PHANU HORSE GRAM LENTIL 250g horse gram 10ml mustard oil 1 onion, chopped 5 garlic cloves, chopped 2 tomatoes, chopped 4 red chilies 1 tsp wild mustard seeds 1 tsp cumin seeds Salt for seasoning 1 tsp red chili powder ½ tsp turmeric powder ½ tsp coriander powder Method Soak lentil overnight, in the morning wash the dal in running water. Heat the mustard oil in a pan and add the cumin seeds, wild mustard seeds, garlic, onion, tomatoes and sauté for a few minutes. Add the horse gram with the red chili powder, turmeric and coriander powder. Add water and season with salt. Garnish with whole red chilies and ghee. Serve hot with steamed rice.

SAMEER TANEJA

BENARES RESTAURANT & BAR LONDON Originally from Delhi, India, Sameer Taneja first developed an interest in food, and received his degree in culinary arts from Mangalore, on India’s South-West coast. Prior to moving to the UK in 2003, he worked at The Oberoi Rajvilas, Jaipur. Having worked with luminaries such as; Pascal Proyart of One-O-One Restaurant, Michel and Alain Roux of three Michelinstarred Waterside Inn, Joel Antunes of Brasserie Joel and Pierre Koffmann of Koffmann’s, He has also cooked at many prestigious events including; St. Moritz Gourmet Food Festival alongside Claude Bosi, Angela Hartnett and Nathan Outlaw; and the official birthday of Her Majesty Queen Elizabeth II, whilst representing Benares Madrid. Following this, Sameer joined Benares London as Head Chef from 2012 until 2015, before launching his own restaurant venture, the much lauded Talli Joe in Covent Garden, which offered Indian tapas and innovative cocktails. Following its closure, Sameer returned to Benares as Executive Chef in the summer of 2019. As the Executive Chef at Benares, London’s trail blazing Michelin-starred Indian restaurant in Mayfair. Using his classical training in French and Indian cuisine and 20 years’ experience working alongside some of the world’s best chefs, Sameer’s culinary style pairs high quality British ingredients with authentic Indian spices and techniques. Under his leadership, Benares recently regained its Star in the 2021 Michelin Guide to Great Britain and Ireland.

Benares Signature Black Lentil This legendary lentil preparation has made its presence globally. It is perfect with naan bread INGREDIENTS 150g whole urud dal / 50g dried red kidney beans / 1 green chili, chopped / 2cm piece of fresh ginger, chopped / 1 tbsp sunflower oil / 1 tsp cumin seeds / 5 garlic cloves, finely chopped / 1 large onion, finely chopped / 1 tbsp ground coriander / 1 tsp red chili powder 1 tsp ground fenugreek / 1 tsp garam masala 150ml passata / 1 tbsp tomato purée / 1 tbsp lemon juice / 45g butter / 100ml single cream sea salt for seasoning Method A day ahead, soak the dal and kidney beans together overnight in enough cold water to cover by 2.5cm. The next day, drain and rinse the dal and kidney beans, then put them in a saucepan with double their depth of fresh salted water. Bring to a boil and boil hard for 10 minutes, skim the surface, add the green chili, ginger and simmer over a low heat for 50 minutes, or until the dal and beans are both very tender. Set aside to cool in the liquid and they will continue to absorb liquid as they cool. Heat the oil in a saucepan, add the cumin seeds and sauté over a medium heat until they crackle. Add the garlic and sauté until light brown in colour. Add the onions and sauté for 8 to 10 minutes until light brown. Add the coriander, chilli powder, fenugreek and garam masala, and sauté for a further minute, then add the passata and tomato purée. Reduce the heat to very low and simmer, stirring frequently, for 10 to 15 minutes until blended. Stir in the cooked dal and kidney beans with any remaining liquid and bring to the boil, then simmer, uncovered, for a further 12 to 15 minutes, stirring frequently, until thickened. Set aside until required. At this point the dal can be left to cool and chilled for up to 2 days. Just before serving, reheat if necessary, and stir in the lemon juice, butter and cream with salt to taste.

DAL MAKHANI by SAMEER TANEJA

VINU RAVEENDRAN CARNIVAL BY TRÈSIND DUBAI

Passionate about art since a young age, Vinu Raveendran always knew that being a chef was his calling. Having trained at one of the finest hospitality institutions in India, Vinu started his culinary journey at age of 19 from the Oberoi Centre for Learning & Development (OCLD). Lauded for his creativity and talent, at a fairly young age, he led the pre-opening team of Le Cirque at the Leela Palace in Mumbai. His passion to explore cuisines and study the mixology of flavours made him travel for an opportunity to work with some of the best chefs, including Mugaritz in Spain and Otto e Mezzo in Hong Kong. He then moved to Dubai, leading the pre-opening team for TRE. Having dabbled in various cuisines and cooking styles, he decided to use his experience and knowledge to create unique experiences with Indian cuisine of his homeland which led to his move to Passion F&B in 2016 to create a unique concept serving post-modern Indian cuisine - Carnival By Trèsind.

INGREDIENTS 250g red pumpkin, roasted 10g ginger 5g green chili 2g cumin seeds 50g ghee, clarified butter 5g fresh coriander 15g jaggery 10g dry mango powder 5g black salt 50g aamul cheese Bao 250g refined flour 10g castor sugar 5g salt 6g instant yeast 2g baking powder 2g baking soda 112g water 15ml oil Method Pumpkin filling Cut the pumpkin into half remove the seeds, slow roast the pumpkin in an oven, remove from the oven and scoop out 250 grams, discard the skin. Heat ghee in a pan, crackle cumin seed, add ginger, green chili, pumpkin and black salt, mix well. Add melted jaggery and cook it on a slow heat till the ghee started to separate from the mixture, remove from the flame, add mango powder and chopped coriander. Once the mixture is cool add grated cheese and mix well. Bao bun Combine water, milk, yeast, sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until yeast activate, about 5 to 10 minutes.

PUMPKIN BAO by VINU RAVEENDRAN

NIGEL LOBO

STARS N BARS UAE Nigel Lobo’s career started in his late teens. Finishing his Diploma in Kitchen Management from the famed Oberoi Centre of Learning and Development (OCLD). He has trained at Miramar under Michelin-Starred Chef Paco Perez and at Compartir under Chef Mateu Casanas in Spain; Attica in Australia under Ben Shewry, La Vie under Thomas Buhner in Germany and at a local tapas bar in Valladolid-La Tahona under Chef Jose. Nigel trained to run a restaurant, organise the logistics of service and supplies, price the menu in each segment, portion the plates, train staff, and overall run a successful chain of restaurants. As the Group Executive Chef for Stars n Bars, UAE, prior to this, he was the Executive Chef and Group Culinary Administrator at the Royal Orchid Hospitality Group where he took care of various standalone restaurants serving different cuisines and catering to different market segments. He was also the Chef de Cuisine at The Eloquent Elephant at the Taj in Business Bay, Dubai.

MAKAI PALAK by NIGEL LOBO

A household favourite where fresh green spinach from farms is pleasantly complimented by the sweetness and crunch of the sweet corn. It’s a healthy dish, my mum used to cook it along with paper thin rotis or phulkas. The spinach in the dish can also be substituted with fenugreek leaves, commonly known as methi or mustard leaves. INGREDIENTS Spinach paste 1kg spinach / 1.5l water to blanch the spinach 750ml ice cold water / 2 green chillies / 15g ginger Method Take 4 to 5 cups of water in big saucepan and bring it to a boil on medium high heat. While it is coming to a boil, in another bowl prepare with ice cold water. Once the water starts boiling, lower the heat, add the washed spinach leaves.

Let it cook for 4 minutes and immediately, drain the water using a strainer or colander and immerse the spinach into the ice cold water to stop further cooking. Drain the spinach leaves and blend it, add green chilies and ginger. Make a smooth paste and keep it aside. Corn palak curry 200g sweet corn kernels, boiled / 30ml oil / 50g onions, chopped / 20g garlic, chopped / salt for seasoning / 3g garam masala / 30ml cooking cream. Method In a pot with water, boil the corn and cook for 10 minutes, cool and remove the kernels. Heat oil in a pan on medium heat, add the chopped onions, sprinkle some salt and cook till the onions are soft and light pink or translucent in colour. Add the garlic paste, mix and sauté for a minute. Then add the spinach past, mix and let it come to a simmer for 2 to 3 minutes. Add the garam masala powder, the remaining salt and mix well. Lower the heat, add cooking cream and mix it. Let it come to a simmer and add boiled corn kernels. Mix and simmer for 2 minutes. If the gravy is too thick then you can add a splash of water and simmer for few more minutes.

HIMANSHU SAINI TRÈSIND STUDIO DUBAI

Considered one of the youngest talents in Indian cuisine, this Delhi boy Himanshu Saini learnt the nuances of cooking at a very young age from his mother, post which he joined Banarsidas Chandiwala Institute of Hotel Management & Catering Technology to hone his culinary skills. With the aim to make his mark with constant innovation and to change the perception of Indian cuisine, Himanshu embarked on a journey to create innovative dishes, thereby elevating how we experience Indian food today. Having started his culinary journey under the guidance and mentorship of Manish Mehrotra at Indian Accent, Himanshu set out to create a unique mélange of global ingredients and cooking styles with traditional Indian dishes. His aim has been to surprise the guests with modernist cooking techniques, incorporating influences from cuisines from around the world to add an element of surprise into the fray and elevate the overall culinary experience. With his expertise in, and passion for, traditional Indian food and cooking styles, Himanshu has brought to Trésind, Carnival by Trésind and Trèsind Studio his unique understanding of the robustness cuisine from India offers. There is a sense of nostalgia in each of his recipes, taking you back to your childhood memories. Although still evolving, Himanshu’s cooking style and philosophy create global acceptance and are considered path-breaking with roots purely submerged in Indian culture.

INGREDIENTS Roomali roti tart 180g all-purpose flour / 25g whisked eggs / 120g whole wheat flour / 50g raw banana / 25ml milk 5g sugar / 2 ½ g salt / 150ml water / 10ml oil For turnip kebab 250g turnips / 50g split chickpea lentils / 50g onions, chopped / 25g fried onions / 15g ginger, chopped / 20g garlic, chopped / 10g green chilies, chopped / 25g coriander root / 100g ghee, clarified butter / 5g black cumin seeds / 2 ½ g turmeric powder / 5g red chili powder / 2 ½ g yellow chili powder / salt for seasoning Spice bag for turnip kebab 5g cinnamon / 2 bay leaves / 2g mace / 2g green cardamom / 2g cloves / 2g black pepper / 2g black cardamom / ½ nutmeg / 2g dry rose petals Garnish 1 medium size turnip / nasturtium leaves / French marigold / cumin flavored cream cheese Method Roomali roti tart Add all the ingredients in a planetary mixer to make soft dough. Rest the dough for half an hour. Divide the dough in 120 grams portions and flatten it with rolling pin first and then make it even with hands. Cook the thin bread on an inverted tawa or wok. While cooking keep folding it from all sides to prevent it from drying. Cut roti with round cutter and adjust it in the small tartlet mould. Keep pressing the mould on top of each other for better shape. Bake the tarts at 160C for 30 minutes. Turnip kebab Take ghee in a thick bottom pan, temper black cumin seeds and add rest of the ingredients for the kebab. Make a bag of spices with muslin cloth. Add the spice bag in turnip kebab mixture with generous amount of water. Cover the pan and cook the mixture on slow heat till all the water evaporates. Remove the spice bag and cool the mixture. Make small patties of kebab and sear it with ghee. Plating Process the turnip with vegetable sheeter. Roll it and cut it thin. Blow torch the turnip till slightly burnt. Add turnip kebab in in crispy tart shells. Add cumin flavored cream cheese with burnt turnip pinwheel. Garnish with nasturtium leaf and French marigold.

ROOMALI ROTI AND TURNIP TART

by HIMANSHU SAINI

fish & seafood

RAZOR CLAMS MALAI CURRY

CAULIFLOWER SALAD WITH SPANISH SHRIMPS

TUNA TATAKI

PONDICHERRY POULLIBAISE

OYSTER, AAM PANNA GRANITA AND PICKLED GREEN MANGO

DECONSTRUCTED GULF GROUPER SAYADIYA

TANDOORI ALASKAN KING CRAB

PAN FRIED POMFRET, CRISPY PLANTAINS WITH CURRY LEAF COCONUT CHUTNEY

SALMON AND BEETROOT

FRESH FISH, SHELLFISH AND THE VEGE GARDEN

SEA BASS, CAPE MALAY FISH CURRY, TAPIOCA PAPADUM

MEANEST MEEN CURRY

GOAN FISH CURRY

101

TALI MACHHI

103

DILL SALMON TIKKA

105

GOAN LOBSTER

107

NORI BUTTER BABY LOBSTER TAILS AND GREEN MANGO SALSA

108

BUTTER PEPPER GARLIC SHRIMP

109

SESAME CRUSTED SCALLOPS

110

PEAWN BALCHAO

111

PRAWN MOILEE

112

NJANDU (CRAB) PEPPER FRY

113

GRILLED JUMBO PRAWN

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PRIYAM CHATTERJEE INDIA

Priyam Chatterjee grew up in a family of exceptionally traditional cooks! Hospitality ran in the household from the time he can remember, taking care of the relatives, gathering and going to the local market early morning with his father was an usual affair. In school Priyam, was exposed to farming and gardening, which gave him a totally different view at a later stage of his life which is now. As a lad he was pursuing to join the army, which at some point didn’t work out and he decided to take in culinary. Priyam worked in some of the most prestigious kitchens and was featured by Forbes 30 under 30 achiever for culinary and the 2018 semi-finalist of the San Pellegrino Young Chef. INGREDIENTS 80g fresh razor clams 6 kaffir lime leaves 3 tbsp ginger juice 3 tbsp garlic juice 60ml coconut cream 45ml cream 1 tbsp uzu juice 2 green chili, juice 200ml garam masala infused fish stock Salt for seasoning Pinch of sugar White pepper for seasoning Garlic flower bud - a small bunch, depending on the season you can elevate the dish with different flower buds. The fresh intense garlic bud gives a natural zing and kick to the dish and not just for beauty purpose. Method The razor clams are cut fresh sashimi style and placed on to a mould. The malai curry ensemble is very much a French style of making a basic rich flavoured stock and then reducing it twice to enrich the bouillon. The dish needs to be plated fresh and then gradually adding everything before finishing off with the cream and seasoning with salt and pepper.

RAZOR CLAMS MALAI CURRY by PRIYAM CHATTERJEE The dish is my representation of the future of Bengali cuisine on the international platform, my tribute and my heritage of being a Bengali as well. The dish showcases the subtle yet astonishing beauty of regional food and an edible hyper stimulation of look in terms of precision and dimensions.

ANUP PAWAR

FAIRMONT THE PALM DUBAI Director of Culinary Anup Pawar’s global travels and training shines through all of his cooking and leadership techniques, bringing over a decade’s culinary expertise to his high profile cluster role at Fairmont The Palm, Th8 Palm, Movenpick JLT and RIVA Beach Club. A Kitchen Management graduate of the Oberoi Center of Learning and Development in Delhi, India, Anup is no stranger to luxury hotel brands, having worked at renowned five star hotel properties like the Oberoi Udaivillas in India and at the One & Only Royal Mirage as well as at The Address Downtown and Manzil hotels in UAE. He has always been capable of authentically driving the entire culture of any restaurant. He considers restaurants to be a space where he can touch every plate, enticing new guests and entertaining the existing ones.

CAULIFLOWER SALAD WITH SPANISH SHRIMP’S INGREDIENTS 150g cauliflower 10g manchego cheese 20g soaked raisin 2g salt 1g pepper 20ml lemon juice 4 Spanish shrimp’s 5ml olive oil 10g cranberry 10g hazelnuts 1g parsley, chopped 1g chives, chopped 2g chervil, for garnish 5 orange segments, for garnish 40g pumpkin seed purée

by ANUP PAWAR

Method Slice the cauliflower using a mandolin. Grate the Manchego cheese. Mix all the ingredients together. Spoon the pumpkin seed purée onto a platter, top with mixed salad and Spanish shrimps. Garnish with chervil, cranberry and orange segments. Pumpkin seed purée 100g pumpkin seed 150ml water 50ml olive oil 2g salt 5g honey Method Boil the pumpkin seeds with water until it is semi dry. Blend the boiled pumpkin seeds by drizzling olive oil. Add salt and honey.

ALTAMSH PATEL THE PARK HOTEL MUMBAI

Risen from the rank of a Management Trainee to an Executive Chef in just a span of 9 years, Altamsh Patel has been actively involved in initiating diverse food fiestas around the globe, conducting various cookery shows and judges culinary competitions across the country and representing the Indian Culinary Team at the 2018 World Chefs Congress in Malaysia. Having established himself as a critically acclaimed chef, Altamsh has being honored with numerous awards and accolades, the Young Chef of The Year 2018 Award and Star Chef of India 2019. Altamsh brings along an illustrious nine years of professional experience in the industry, and focuses on the highest quality ingredients, creativity on the plate prepared with clockwise precision and abundant planning and execution.

TUNA TATAKI by ALTAMSH PATEL

INGREDIENTS Tuna 50g sashimi grade yellow fin tuna 20m l vegetable oil Tataki sauce 50ml mirin 25ml ponzu 50ml soy sauce 3g ginger, grated 5ml goma oil Garnish 15g hass avocado 4 pink radish slices 5g kizami wasabi 3 pea shoots 1 parmesan and sesame brittle 2 edible flower 3g white sesame seeds, toasted 10g caramelized onion Method In a small bowl combine all the tataki sauce ingredients and mix well. In a non-stick frying pan heat some oil, when the oil is hot, sear the tuna for 20 seconds on each side. When all sides are seared, remove from the heat and let it cool. Slice tuna into quarter inch pieces and arrange on serving plate, arrange all the ingredients as seen in the image above. While serving pour tataki sauce on top.

DEEPANKER KHOSLA HAOMA BANGKOK

Affectionately known as “DK”, is as passionate about reimagining authentic pan-Indo-European cuisine as he is for achieving food sustainability. Haoma is a dream-come-true project that began with an online course in Aquaponics and just a year later had bloomed into a fullblown, functioning urban farm in the heart of Bangkok. But it was a year of toiling in the earth, coaxing fish to grow in new waters and of experimenting through many trials and errors to optimize flavors – all the while working to create a food system that can truly be called sustainable. DK`s commitment to the environment is contagious and so is his drive and passion to deliver excellent cuisine at Haoma Bangkok.

INGREDIENTS Pondicherry poullibaise 2 lobster tails / 8 new potatoes / 4 baby fennel heads, trimmed / 12 razor clams / 30g butter / 4 tbsp water 2 tbsp coconut oil / 4 large scallops, cleaned and roe removed / 4 large raw tiger prawns, peeled and deveined – keep the shells to use for garnishing / 2 red mullet fillets, pin bones removed, each cut into 2 pieces and the skin lightly scored / 2 sea bream or bass fillets, pin bones removed, each cut into 2 pieces and the skin lightly scored / 2 tbsp lemon juice / 30g butter / sea salt and freshly ground black pepper for seasoning Garnish Coriander leaves, finely chopped / baby samphire, cleaned Coconut base 2 large tomatoes, a small ‘x’ cut in the stalk end of each / 3 tbsp sunflower oil / 2 garlic cloves, sliced 1 bay leaf / 10 curry leaves / 2.5cm pcs cinnamon stick / 10 black peppercorns / 2 green cardamom pods, bruised / 2 cloves / ½ star anise / 15g piece of fresh ginger, peeled and cut into julienne sticks / 1 onion, thinly sliced / 1 green chili, slit / ½ tsp ground cumin / 2 tsp ground fennel / a generous pinch of saffron threads, soaked in 2 tablespoons water for 30 minutes / 400ml shellfish stock / 400ml coconut milk / 1 tsp tomato purée Method Bring a large saucepan of heavily salted water to the boil and fill a large bowl with iced water. Add the lobster tails to the boiling water and, when the water returns to the boil, blanch for 2 minutes. Use tongs to remove and transfer to ice water to stop the cooking. When cool, peel off the shells, devein and cut each tail into 4 medallions. Return the poaching water to the boil. Add the potatoes and boil for 12 to 15 minutes until they are tender. Use a scoop or large slotted spoon to remove from the water. When they are cool, peel them and set aside. Return the water to the boil, add the baby fennel and blanch for 3 minutes, or until tender. Refresh in cold water to stop the cooking and set aside. Bring a separate small pan of water to the boil. Add the tomatoes and blanch for 2 minutes, or until the skins begin to split. Drain them well and set aside until cool enough to handle or until the skins begin to split and set aside. Skin the tomatoes, deseed and finely dice them. For the coconut base, heat oil in a pan, add the garlic and sauté over a low heat without colouring. Add the curry leaves, whole spices, bay leaf and ginger,

PONDICHERRY POULLIBAISE by DEEPANKER KHOSLA and continue sautéing until the seeds crackle. Add the onion and green chili, and sauté for 3 to 5 minutes until the onion are translucent, but not coloured. Stir in the ground cumin and fennel and the saffron threads with the liquid, add the potatoes and stir until they are coated. Add the stock and bring to a boil. Add the tomatoes, coconut milk and tomato purée, and stir together, then simmer for 15 minutes, or until reduced slightly. Set aside and keep hot until all the seafood is cooked. Place the razor clams in a steamer and steam for 30 seconds to 1 minute until the shells open. Remove the meat from the shells, trim and set aside. Just before you start cooking the seafood, melt the butter with the water in a separate saucepan, add the baby fennel and potatoes and serve.

SUJAN SARKAR ROOH SAN FRANCISCO

Chef and Partner of two celebrated modern Indian restaurant brands in the United States; ROOH with five locations (San Francisco, Chicago, Columbus, Palo Alto, New Delhi) and BAAR BAAR in New York City, Chef Sujan Sarkar continues to explore, understand and reimagine the future of Indian cuisine. As he worked towards defining his own distinctive culinary style, Sujan’s career has spanned some of the most reputed restaurants and chefs in London for more than a decade. He cooked at James Beard Foundation, Cannes Lions Festival and many more prestigious places around the world. In 2016 he was Voted Times Chef of the Year in India. Sujan has received multiple awards, including the Times of India Chef of the Year and Elite Magazine’s International Chef of the Year. He holds an impressive culinary background—in late 2014, Sujan launched the now famously recognized Trèsind in Dubai. After working more than a decade with Michelin starred restaurants in London,Sarkar became head chef at Automat London in 2007. He later assisted with the opening of Almada in Mayfair— making it one of the most exclusive hideouts for celebrities—and carried out his nitro experiments with food at Temple & Shian Events at the Whistling Shop. After working as the chef de cuisine at flagship restaurants of the renowned Olive Bar and Kitchen in Delhi and Bombay for over three years, he opened India’s first artisanal cocktail bar called EK BAR in 2015. The concept was voted Conde Nast Traveller UK’s “Best New Cocktail Bar in The World” amongst other awards.

OYSTER, AAM PANNA GRANITA AND PICKLED GREEN MANGO INGREDIENTS Oyster 6 oysters / pickled green mango / aam panna granita / lemon foam / edible flowers Method Shuck the oysters on half shell. Place half a teaspoon of finely chopped pickled Ggeen mango on the oyster. Add a teaspoon of lemon foam on top towards the outer most part of the oyster and aam panna granita towards the inner most part of the oyster. Garnish with an edible flower petal on the lemon foam and serve on a bed of ice. Pickled green mango 200g green mango, peeled and thinly sliced / 100g vinegar / 100g water / 100g sugar Method Combined all the ingredients and store in a jar for 24 hours.

by SUJAN SARKAR Lemon foam 100g lemon juice / 1g high foam / 1 ½ g xantham 100g water Method Mix all the ingredients in a clean mixing bowl and using the whisk attachment whisk to stiff peaks and reserve in clean plastic container for service Aam panna granita 1l green mango purée / 1l water / 5g ground cumin, roasted / 320g dextrose Method In a sauce pan, boil the mango purée, water and sugar. Take it off the heat and mix in the roasted cumin and dextrose once cooled. Freeze and use a fork scrape to make granite.

HAREESH GOPALAN DUSIT THANI DUBAI

Hareesh Gopalan’s enticing culinary journey began in 2000, spanning across multiple destinations. He has worked in some of the world’s most prestigious hotels. With a drive to constantly strive for more. With his a well versed repertoire and previously having worked in five-star hotels such as The Ritz-Carlton Dubai, prestigious restaurants such as District by Amalfi, part of Le Royal Meridien, Abu Dhabi where he honed his skills with Italian cuisine, and both Riccardo and Bukhara, part of Sheraton, Kuwait. Currently curating 24th St. Dubai’s all-new World Street Food restaurant menu that offers world-street dishes in a highstreet setting. A one-stop street-style foodie destination, where he enjoys the freedom to play with flavours and flair that astounds the taste buds and diners can embark on a culinary exploration of delicious tastes, surrounded by splashes of colours, culture and creativity.

DECONSTRUCTED GULF GROUPER SAYADIYA

by HAREESH GOPALAN pepper / 2g whole cumin / 4g sun dried coriander 40g butter / 10g olive oil / brown fish stock / 2g each - slice almonds, fried onion, coriander and parsley sprigs

INGREDIENTS Fish 180g grouper fillet portion / 4g 5 spice blend / 2g cinnamon / 2g slow fried garlic, chopped / 2g slow fried onions, chopped / 2 whole black pepper / 2g whole cumin / 2g lemon juice / 10g olive oil Method All the mentioned whole spices to be dry tossed in a cast iron skillet and blend it to a fine powder, keep in a dry and air tight container. Mix all the spices mentioned for the marinade with onions and garlic. Blend to a smooth powder, add olive oil, and marinate the fish. Best to be kept overnight. Rice 200g basmati rice / 80g onions, sliced fine / 10g 5 spice blend / 2g cinnamon / 4g cinnamon, dried tossed and powdered / 1 dry lemon / 2g bay leaves 2g slow fried garlic, powdered / 2g whole black

Method Wash and keep the rice soaked for 30 minutes. In a thick bottom pot, sauté the onions in olive oil until it is caramelized with the whole spices. Add the spice blend and mix. Immediately add the strained rice and salt. Pour over the hot well-seasoned brown fish stock and cook till it is done. Spread more fried onion and nuts. Cover tightly and keep aside. On a cast iron skillet add some olive oil and a knob of butter. Once the pan gets hot, place the marinated fish, once the marinade starts to crackling, place it on the stone base oven, baste the fish till it done and it has a crispy texture. Turn the fish and sprinkle freshly chopped coriander and parsley. Place the rice on a serving plate with the fish steak and spread crispy fried onions, pomegranate seeds, sumac and toasted pine seeds. Serve it with a mixed salad with fresh pomegranate seeds, molasses, and a side brown fish stock reduction enhanced with fresh coriander and butter.

MANAV TULI CHAAT HONG KONG

Manav Tuli draws from a wealth of experience over the past 18 years in some of the finest kitchens of London and India to create a menu of bold, inspiring renditions of much-loved Indian favourites. He began his culinary career in the south western coastal state of Kerala, where he gained a firm foundational knowledge of southern Indian culture and its cuisine. He then embarked upon an exciting opportunity at luxury hotel group The Oberoi in the princely state of Rajasthan, where he refined his technique and learned to adapt to a new style of Indian cuisine given the region’s dry and arid climate. After a short stint in The Oberoi Mumbai, Manav ventured out into the world to discover international cuisines, starting in the resort island of Mauritius and finally landing himself in London. Here he worked his way up the culinary ladder, first joining Chutney Mary Chelsea in 2011 as sous chef, before opening Chutney Mary St. James as head chef in 2015. He then went on to open the modern Indian restaurant Tamarind in 2019, which went on to be awarded a Michelin star. Passionate about re-connecting with his roots no matter where he is in the world, Manav enjoys learning about ancient Indian scriptures, mythology, symbols and rituals in his free time.

TANDOORI ALASKAN KING CRAB

by MANAV TULI

INGREDIENTS 15 Alaskan king crab legs

Finishing 100g melted butter Juice of 3 limes

Marinade 200g yoghurt 8g turmeric powder 8g mustard oil 2g garam masala 4g raw mango powder, amchur 4g garlic paste 4g ginger paste 16g lemon juice Salt for seasoning 2.5g yellow chili powder 2g roasted cumin powder 2g sugar 10g cream

Method Debone the crab legs and keep it on the side. If deboning is done at a semi frozen state, it gives better results. Mix all the marinade ingredients, apply the marinade on each crab leg individually - handling carefully not to break the meat; and let it rest for 2 hours. Skewer the crab and cook at 400C for approximately 5 to 6 minutes, when you see the crab has achieved the required colour, remove. Remove the crab legs from the skewer, baste them with melted butter and lime juice and serve. This dish is best served with mint chutney, caper chilli raita and masala spiced onion.

AARTHI SAMPATH CHINESE TUXEDO NEW YORK

Aarthi Sampath’s foray into the culinary world began with an exploration of flavours found in the diverse kitchens of Taj hotels and interning in different restaurants in Mumbai, New Delhi, Chennai and Hyderabad for 5 years. Her passion for cooking started in her parent’s kitchen as she perused through cookbooks of figures that seemed to be in a place she could never reach. Her curiosity for learning and exploring global cuisine brought her across the globe to America. Specializing in Baking and Pastry and Food Service Management at the prestigious Johnson & Wales Culinary School in Rhode Island, she started her internship at the MichelinStarred restaurant Junoon in New York City. Rising up the ranks quickly, she took over the upscale Indian restaurant American Gymkhana in Orlando as the was Executive Chef and later went back to Junoon as chef de cuisine. In addition to leading the kitchen for one of Junoon’s expansion projects, Aarthi was honoured to work with Vikas Khanna on The “Billionaire’s Club Dinner” hosted by Prime Minister Modi at the Waldorf Astoria in NYC. She went on to win Chopped; the Food Network based culinary cooking competition, and competed again on Chopped Masters. She then went on to beat the Iron Chef Bobby Flay on his Food Network game show ‘Beat Bobby Flay’ with her biryani being the winning dish and then went on to compete on Fire Masters Canada. Currently she is Head Chef at Chinese Tuxedo , a modern high profile Asian restaurant in New York City; and also the consultant chef for Bombay Sandwich Company in Manhattan.

INGREDIENTS Fish Marinade 4 fillets, one whole pomfret weighing roughly around 500g ½ lime, juice 1 tsp turmeric powder 2 tsp coriander powder 1 tsp cumin powder 1 tsp himalayan salt 1/4 cup semolina flour to crust 3 to 5 tbsp sunflower oil to pan fry Method In a medium size bowl, whisk together all the ingredients except the fish and semolina. Liberally slather over the fish and marinate for about 30 minutes. Dip the fish in semolina flour on both sides. Heat a non-stick or cast iron skillet with oil, add the fillets and cook on each side for about 2 minutes. Plantains 1 large or 2 medium plantains peeled and cut into 1/4 inch thickness 2 tbsp coconut oil 1 tsp mustard seeds Pinch of asafoetida 8 curry leaves 1/2 tsp Himalayan salt Method Heat oil in a pan on medium heat, add the mustard seeds and let it crackle, add the asafoetida and lower the heat to a minimum. Add the plantains and slowly allow it to caramelize on one side for about 3 to 4 minutes. Flip and cook for another 3 minutes or until fork tender. Curry leaf coconut chutney ½ fresh coconut, chopped and blitzed in a mixer or a food processor 1 tsp salt 1 green chilli 20 curry leaves ½ lime, juice Method Blitz everything in a blender and adjust the seasoning. Assemble Lay the plantains on the bottom of the plate, lay the cooked fish on top, and add the coconut chutney.

PAN FRIED POMFRET, CRISPY PLANTAINS WITH CURRY LEAF COCONUT CHUTNEY by AARTHI SAMPATH

URVIKA KANOI THE DAILY KOLKATA

Chef and owner of Kolkata’s favourite café – The Daily, and a gourmet catering company called The Food Studio. Urvika Kanoi is one of the youngest chefs the city has, at 29, she is enthusiastic, creative, focused, hard-working, and extremely passionate about food that she always wanted to transform the culinary map of Kolkata and to a great extent. After completing her schooling, Urvika went to Le Cordon Bleu, London and got the opportunity to do her intern under Grzegorz Olejarka at the Peyton and Byrne. Upon returning back to India, she juggled with working at a bunch of places, some notable names being Hyatt and The Table. She then proceeded to conduct her first pop-up with Ronak Rajani, popularly known as Mumbai Foodie at The Pint Room, which ended up being a huge success. Inspired by this achievement, Urvika returned to Kolkata and launched her own gourmet catering service called ‘The Food Studio’ which received tremendous recognition since its early days. Her next project was another popular spot in Kolkata – Bodega Cantina-Y-Bar. Having learnt from running an all-day dining restaurant and bar, Urvika wanted to introduce a change in the city and returned with a new concept. A café where foodies would love to visit ‘daily’ to get their share of global cuisine with local ingredients and The Daily was born in 2019! Urvika is one of the top 40 young chefs in India by Conde Nast Traveller in their cover story ‘40 under 40: India’s most exciting young chefs’.

SALMON AND BEETROOT INGREDIENTS Reduction 200ml beetroot juice / 200ml apple juice / 1 tbsp onion, chopped / ½ tbsp sugar / 25ml apple cider vinegar Purée Salt and pepper for seasoning / sugar, to taste depending on sweetness of beetroot / 1tbsp balsamic vinegar / 200g beetroot / water, to boil Fish ½ tbsp lemon / 1tbsp olive oil / 2 fillets salmon, 160-180gm each / salt and pepper for seasoning Pickle 120ml white vinegar / ½ cucumber, deseeded and sliced into ribbons / 200ml water / ½ tbsp coriander seeds / 1tsp salt / 1tbsp sugar / 5 coriander stems 1 green chili, deseeded Method Bring white vinegar, water, coriander stems and

by URVIKA KANOI seeds, chili, salt, sugar to a boil in a pot. In a clean jar add the cucumber. Cool the brine and add it to cucumber. Cover and leave in a cool place. Bring a pot of water to the boil, add the beetroot and let it boil till it’s completely soft. Let it cool once done. In a mixer add the beetroot without the skin, balsamic, sugar, salt and pepper. Blend, add water if needed. Keep aside. Should be a smooth consistency. In a pan, add apple juice and beetroot juice and simmer on low. Skim the top. Add the onions, sugar and apple cider vinegar, and reduce till thick and coats a spoon. Keep aside. Marinate the salmon for 5 minutes in lemon, olive oil, salt and pepper. In a hot pan, add some olive oil, put the salmon skin side down and cook till skin gets crispy, flip and cook the other side. Keep the pan on low to be able to control the cooking. Plating Smear the purée on the bottom, place the salmon on top, add a few cucumber ribbons on the side, top with toasted sesame seeds (optional) and serve reduction on the side.

ARKADEB BANIK BASALT AUCKLAND

From the time Arkadeb Banik understood flavours, he knew food was for him. His schooling actually started looking at his grandmother cook various Bengali delicacies. Being a Kolkata boy and from a Bengali family, it was all about good taste for good food and it was cherished at all occasions and even on a normal day. For Arkadeb, every dish should tell a story or bring back a memories that puts a smile, or an emotion that take one back home. Subtlety is key to sense ingredients at its best and he enhances these skills of his towards uplifting flavours of individual ingredients than complete dishes. His basis has always been French cooking as that is what he started off at culinary school but his style of cooking would be French Asian since he hails from Kolkata, India. It is the techniques and flavours profile of these cuisines that brings them together on a plate in such a way that he enjoys the true essence of the produce. As fine dining is a lifestyle and with Arkadeb’s abstract and rustic touches he keeps this alive in people’s hearts and minds.

FRESH FISH, SHELLFISH AND THE VEGE GARDEN

by ARKADEB BANIK

What is more refreshing than a salad when your appetite seems to have deserted you? It is the nice, fresh, vibrant green coloured, crisp salad, full of life and health that invigorates the palate and disposes the masticating powers to a much longer duration. To have the freshest sea food alongside gives it body and depth in flavours. A complete dish that is fragrant, fresh and light and showcases individual flavours to the fullest. Celebrating the quality of fresh fish, shellfish and the amazing vegetable produce from the sustainable farmers market of New Zealand. INGREDIENTS 1 snapper fillet / 1 Takitimu banana prawn / 2 to 3 Coromandel clams / 2 to 3 Southern mussels 29g butter / 1 lemon / 30ml chardonnay / 1 tsp smoked paprika / 60ml cream / 150ml milk / ½ shallot, sliced / 2 to 3 florets of cauliflower / 1 spring onion 3 to 4 carrot slices pickled / 100g sugar, water, vinegar / 20g peas /1 tsp black garlic paste / 10g mesclun leaves / 5 to 6 spinach leaves / fennel leaves / dill leaves / fresh wasabi 1 tsp whole grain mustard Nuoc cham ¼ carrot in 2 inch pieces / 2 garlic cloves, minced / 2 tbsp sugar / ½ cup warm water / ¼ cup Asian fish sauce / 1 red Thai chilli, thinly sliced / ¼ cup fresh lime juice / 2 tbsp white vinegar / 1 green onion, chopped Method Peel the carrot lengthwise with a vegetable peeler. Stack carrot slices and cut into very fine long julienne strips. In a bowl, mash the garlic with the sugar. Add remaining ingredients and carrot slices and mix well. Boil the cauliflower in milk. And make a super smooth purée using butter. Season with salt. Pickle carrots with equal parts of sugar, water and vinegar and mustard. Marinade the prawn in oil, smoked paprika and lemon juice. In a flat bottom pan, pan fry the fish with lots of butter and lemon. Steam the clams and mussels in some garlic, chardonnay and cream. Cool them down a little. Chargrill the prawn on super-hot coals or a grill plate on direct fire turning frequently. Also char the whole spring onion.

In a bowl throw in all the vegetables and leaves. Dress with nouc cham. Place the fried Fish on the plate. Whole charred spring onion. Toss over the dressed salad. Place clams and mussels. Black garlic on a separate side with the smoking hot prawn. Grind fresh wasabi on the side. Garnish with fennel and dill leaves.

PRABA MANICKAM THE MEAT CO. TAVERNA EAT GREEK AMERICANO TRIBES DUBAI, U.A.E

With a Master’s degree in Business Administration. Prior to these studies Praba Manickam had previously attained a Bachelor of Science in Hotel Management, all whilst gaining experience as a commis chef across hotels in India. Although his parents advised him to focus on the engineering that offers secure job and good future, he took the choice for professional development in cooking with great passion, observing the dynamic field of expression. His ambition to travel the world took him to the Middle East where he joined Food Fund International (FFI) in 2007, his first role showed progress through the kitchen hierarchy of The Meat Co., a renowned specialty steakhouse serving the finest cuts of meat in the most picturesque locations of Dubai and Abu Dhabi. His name may not ring a bell with many in the culinary circles but he has had his fair share of awards and accolades from Best Commis Chef in the Middle East to Head Chef Of The Year to Taste New Zealand Chef Of The Year and Chef Of The Year. As the Group Executive Chef, Praba is responsible for overseeing 11 brands and 21 restaurants and a team of 350 chefs across the Middle East, South Africa and Europe. With every new brand launched by FFI, Praba reinvents Dubai’s restaurant business.

INGREDIENTS 200g sea bass fillets, cut the fillets in to a pieces 150ml prawn stock, see recipe / 5g fresh coriander 150ml coconut milk / 40g ghee, clarified butter 20g lemon, sliced / yoghurt dip, see recipe / 100g mussels / 1g salt / 50g cape Malay fish curry paste, see recipe Method In a small pot, add 50g of cape malay curry paste and cook for 2 minutes. Add 150ml of prawn stock, mix and bring the sauce to a boil. Season the sauce, cover with a lid, and simmer for 6 to 7 minutes at a low heat. Finish with coconut cream, lemon juice and chopped coriander. Yoghurt dip 200g natural yoghurt / 20g Spanish onions, brunoise / 25g cucumber, brunoise / 25g tomatoes, de-seeded, brunoise / 2g coriander, chopped / 3g salt / ½ g pepper / ½ g mint / 5ml lemon juice Method Mix all ingredients in a bowl, label and store covered in fridge. Cape malay fish curry paste 2kg onions, sliced / 12g garlic, sliced / 125g ginger, sliced 4 curry leaves / 600g ghee, clarified butter 26g fish curry powder / 20g roasted curry powder 26g turmeric powder / 10g chili flakes / 20g fenugreek seeds / 20g mustard seeds / 20g cumin seeds / 20gfennel seeds / 60g salt / 20g coriander seeds / 15g pepper / 150g palm sugar / 70g fresh coriander Method In a pan, dry roast the mustard seeds, cumin, fennel seeds, coriander seeds, pepper and grind to a coarse powder. Separately, cook the fenugreek seeds in water, bring to a boil, cook for 3 or more minutes, drain, pat dry and keep aside. Heat a large pot, add ghee and fry the ginger, garlic and curry leaves to a golden colour. Add the sliced onion and cook until the onions are coloured. Add the coarse spice powder and the fenugreek seeds, then the curry powders and chilli flakes. Cook the spices for 5 to 8 minutes. Finish with palm sugar, fresh coriander and salt. Blend to a paste, cool and store it in the fridge.

SEA BASS, CAPE MALAY FISH CURRY, TAPIOCA PAPADUM

by PRABA MANICKAM

RADHIKA KHANDELWAL FIG & MAPLE NEW DELHI

Radhika Khandelwal, chef-owner at Fig & Maple and Ivy & Bean, started her culinary career in 2008 in Melbourne. The initial years of her career in Australia helped shape her culinary beliefs of local, sustainable and seasonal cooking, giving her the opportunity to lead the conversation on these practices in New Delhi. She started Ivy & Bean in 2013 and Fig & Maple in 2016, which helped translate her culinary thought process onto the plate. With a huge influence on farm to fork, zero waste, biodiversity and an advocate for the sustainable development goals. Radhika represents India at the Chefs Manifesto, an organization of the United Nations’ SDG2 (Zero Hunger). She is a part of Scaling up Nutrition and EAT Foundation, through which she often advocates and represents zero waste food techniques, ancient grains, and a celebration of the planet’s biodiversity on panels across the world. In 2019, Conde Nast Traveller named Radhika as the 40 Under 40 Star Chef in India because of her significant contribution to the country’s zero hunger and sustainable food movement. She has actively brought together and nurtured thriving networks of regional food producers and frequently highlights their contributions through her menu at Fig and Maple. Radhika also spearheaded Delhi’s first digital Zero Waste campaign in the F&B industry in 2019, which became an immediate success on social media.

INGREDIENTS 700g snapper / fish 1 tbsp red chili powder 1 tsp coriander powder 1 tsp fenugreek powder ½ tsp turmeric powder 100ml vinegar 2 tbsp vegetable oil 1 tsp fenugreek seeds 1 tsp mustard seeds 80ml tamarind extract, from 2 walnut sized pieces Salt for seasoning 1 onion, sliced 1 tomato, sliced Ginger garlic paste, 5 cloves of garlic and 1 inch piece of ginger Curry leaves Method Make a paste out of the red chilli powder (I used degi mirch), coriander powder, turmeric and fenugreek with the vinegar. In a pan heat oil, add the mustard and fenugreek seeds and let them splutter. Add the sliced onions, season with salt, cook till translucent and add the ginger garlic paste. Let the onions brown. Once the onions brown, add the sliced tomatoes. Cook down completely and add the spice paste. Stir through. Add the tamarind and the fish. Stir, cover and cook for 5 to 6 minutes. Add the curry leaves and stir gently. Don’t break the fish! Serve hot with some steamed rice.

MEANEST MEEN CURRY

by RADHIKA KHANDELWAL

JAWAD MUNSHI ZOYA BY MAUI DUBAI

Born and raised in Mumbai, Jawad Munshi’s started his culinary journey with The Oberoi Mumbai and then moved to the Middle East where he worked with some of the leading hotel brands in the U.A.E., Doha and Saudi Arabia. With over 12 years of culinary experience, Jawad currently is at Sofitel the Palm, where he handles multiple restaurants including the signature Indian restaurant Zoya by Maui as chef de cuisine.

GOAN FISH CURRY This dish originated in in the western coastal city of India called Goa. As Goa is located in a tropical climate, which means that flavours in Goan cuisine are very intense with extensive use of kokum (Garciniaindica) and vinegar in the food. Goan food is considered incomplete without fish, thus this dish represents the true Goan essence

INGREDIENTS 500g fish, either pomfret or mackerel or kingfish 50ml coconut oil 281g red onions 35g ginger 25g garlic 250g fresh grated coconut 15g tamarind 240g tomato purée 400ml coconut milk 2 tbsp kokum paste 10ml white vinegar 20g salt Dry spices 20g cumin seeds 25g coriander seeds 20g whole Kashmiri chilies, seedless 3g cinnamon sticks 1 tbsp turmeric powder 1 ½ tsp cumin powder

by JAWAD MUNSHI Method In a pot heat thecoconut oil and sauté the onions, ginger, garlic and cinnamon stick until it is light brown in colour. Add all the dry spices, sauté well and continue to cook until it starts to leave its own oil, then add the tomato puréeand cook for a further 15 to 20 minutes. Add allthe remaining ingredients and cook till all the flavours are absorbed by the curry base. Remove the cinnamon and blend the mixture with a blender. In a separate container, marinate the fish with salt and let it rest for few minutes. In a saucepan, bring the blended curry base to a boil, add the fish pieces and let simmer, till the fish is cooked. Sprinkle chopped fresh coriander and best served with rice. The curry actually taste best the next day as they call it in Goa ‘yesterday’s curry’.

ALAM AFROJ PURANI DILLI DUBAI

Originally from Bihar, Muzaffarpur, Alam Afroj comes from a family and tradition of farmers. During his childhood he use to visit the farms and gardens with his mother, which inspired him to cook with fresh ingredients and vegetables that have just been harvested. While pursuing his hotel management degree, he loved his cooking classes and decided to continue and culinary a career. Cooking became a passion, it helped him to develop his knowledge and skills. Alam’s culinary philosophy emphasizes is on modern Indian presentation. Since working for over a decade as a chef with different hotels like Indian Habitat Center - Delhi, Courtyard by Marriott - Bhopal, Orange Continental Resort, Orange County Kabini Karnataka, Renaissance and currently with Four Points by Sheraton Downtown and Sheikh Zayed Road in Dubai, gave him vast exposure to Indian cuisine but also helped him to gain knowledge about other cuisines which encouraged him to thrive for more.

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TALI MACHHI INGREDIENTS 700 gram river sole fish, fish fillet, without fat 2 tbsp carom seeds 3 ½ tbsp ginger garlic paste 1 tbsp. ginger, finely chopped 1 tbsp. garlic, finely chopped 1 cup rice flour ½ cup corn flour 3 eggs 5 lemons, juice 1 tsp red food colouring 2 tsp black cumin seeds 2 tsp red chilli powder 1 tbsp garam masala powder 1 ½ tsp black pepper powder 2 tsp coriander seeds, crushed 1 tsp cinnamon powder 2 cups ghee, clarified butter for frying Salt for seasoning

by ALAM AFROJ Method Cut fish fillet into 80 gm pieces, lengthwise. Put salt, ginger-garlic paste on the dish, leave aside for 10 minutes, then wash and strain excess water. Apply the chopped ginger and garlic on fish after washing. Mix the rice flour and corn flour. Then mix in the eggs. Also, add the lemon juice, red food colouring and mix well. Add all the spices. Beat together into a smooth paste. Dab this paste onto fish pieces and refrigerate for 10 minutes. Remove from fridge and shallow fry in a pan with ghee. Garnish with coriander strips and serve hot with mint chutney.

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SANDEEP AIL PUNJAB GRILL ABU DHABI

Passionate about food from a young age, SandeepAil’s culinary journey began at a tender age of 11 with a quest to recreate Maggi noodles exactly as was shown on the packaging.To convert his passion into a career, Sandeep pursued his culinary studies at the Institute of Hotel Management in his hometown, Mumbai. Although trained in a wide variety of cuisines, Sandeep decided to focus his career on Indian cuisine as it was closest to his heart. Sandeep is the Executive Chef at the awardwinning restaurant, Punjab Grill in Abu Dhabi. With his extensive understanding of Indian cuisine as well as its versatility, he ensures that the menu at Punjab Grill is a perfect balance of both traditional as well as modern impressions of Indian food. Having spent over 10 years in Abu Dhabi’s Indian fine dining scene, and enjoys introducing soulful Indian food tothe uncompromising gourmet visiting Punjab Grill which won him the 2021 Chef of The Year by What’s On Abu Dhabi. An avid reader, Sandeep’s recipe book collection occupies a place of pride at his home. Apart from Indian food, the soft-spoken chef also takes great interest in discovering music from yesteryears, specifically around the Woodstock era.

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DILL SALMON TIKKA

by SANDEEP AIL

INGREDIENTS 4 salmon steaks 300gms each 1 green lime, juice 1 tbsp extra virgin olive oil 1 tsp ginger garlic paste 2 tbsp chopped fresh dill ½ tsp chopped green chilli ½ tsp green cardamom powder 1 tbsp cashew powder 4 tbsp labneh/ Greek yoghurt 2 tbsp cream cheese 2 tsp chaat masala 1 green lime, wedges 2 tbsp melted butter 2 tbsp cream Salt for seasoning

Method Pre-heat the oven to 200C. In a bowl, mix the olive oil, salt, ginger garlic paste and lime juice. Marinate the salmon steaks in the flavoured oil, chill in refrigerator for half hour. Prepare the second marinade by whisking the labneh with salt, cream cheese, chopped dill, green chilli, cardamom powder and cashew powder. Store in the refrigerator for half hour. Remove the salmon steaks and pat dry with a paper towel. Rub the dill marinade on the salmon and let it rest for another half hour. This resting process allows the yoghurtbased marinade to stiffen and stick better to the salmon. Bake for 10 to12 minutes at 200C. The salmon is cooked at an internal temperature of 55C. Remove from oven and rest for 5 minutes. Season with a heavy dusting of chaat masala, squeeze of green lime and a lashing of cream and butter. Serve with cucumber raita or salad. Note: Salmon Tikka can be cooked in a tandoor or over a sigri with the same marinade. Recommend portioning the salmon into smaller pieces or “tikkas” for faster and even cooking.

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ROHIT SHARMA ARMANI/AMAL DUBAI

Rohit’s love for gastronomy and the influence of his mother and grandmothers, seeing them cook. He never ever thought of being in a kitchen or be able to be called a chef or cook, he always wanted to play sports and build his career around it but was introduced to the culinary world by his mother who after searching around a lot of career options wanted him to try and pursue hotel management. Rohit was not sure when he joined but got interested and attracted to cooking during his first year. And from there on it has been a memorable and glorious journey. He pursued his bachelor’s degree from Institute of Hotel Management, Gurdaspur in Punjab, India and his Master’s in International Hospitality from Vatel International Business School, Nimes, France. In 2008 he was an apprentice at the L’Auberge Du Pere Bise, in Talloires, France and a year later moved to the UK to work at the Crowne Plaza Marlow, Buckinghamshire and in 2011. Dubai was his stop and he got the privilege to work at Pierre Gagnaire at Reflets, Intercontinental Dubai Festival City and currently the chef at Armani/Amal. Knowledge is what drives Rohit to learn about new cultures, flavours, combinations and so on, in order to fuse them into his dishes.

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INGREDIENTS Lobster 1 lobster, blanched and shelled 10g herb pesto 1 baby zucchini 3 heirloom tomatoes 3g tomato caviar 10ml olive oil 100g butter Salt and black pepper for seasoning Edible flower for garnish Goan sauce 10g coriander seed 10g cumin seed 10gdry red chilli 100ml oil 50g onion sliced 10g ginger garlic paste 10g red chilli paste 5g tomato paste 2g turmeric powder 20g coconut milk powder 5ml kokum water Method Blanched the lobster in boiling water for 2 minutes, place it in ice water to stop the cooking. Remove the tails, claws and knuckles and keep aside. In a pan dry roast coriander seed, cumin seed and dry red chilies. Make a paste using some water. In a pot, add oil to heat, add the onions and cook till its golden brown. Add ginger garlic paste, red chilli paste and turmeric powder. Cook for 10 minutes. Make coconut milk by using coconut milk powder and hot water. Add the coconut milk and kokum water to the pot and boil on medium heat till the mixture reduces to a thick sauce. To finish, poach the lobster in butter and glaze with Goan sauce. Sear the baby zucchini with olive oil. Cut heirloom tomatoes in a random shapes and dress with salt, black pepper and olive oil.

GOAN LOBSTER by ROHIT SHARMA

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NIYATI RAO MUMBAI

Born and raised in the dream city of Mumbai, India, Niyati Rao was privileged to have the opportunity to travel and be exposed to many different cultures of the world. She was a very curious child who had a natural inclination toward art, literature, and history. Throughout her youth, she simply loved painting and cooking elaborate family meals with her mother, who is a “brilliant cook.” It is safe to say that this is where she found her calling. However, it was simply her hard work that drove her to secure acceptance at IHM Mumbai, a top hotel management institute in India. In her last year of study, she was chosen by the Taj Group of hotels for a prestigious two-year culinary management training program. At the Taj Mahal Palace in Mumbai, she had the fortune to work at the prestigious French fine dining restaurant, The Zodiac Grill, but ultimately moved on to fulfill her goal of becoming one of the chefs at Wasabi by Morimoto. After experiencing her next opportunity, to work alongside Hemant Oberoi as a sous chef, she was off to what many believe to be the current culinary capital of the world, Spain. Here, she was trained at Azurmendi by Aneko Axta—the three Michelin star restaurant. Coming from a family of gastronomes where everything revolved around food, her cuisine is inspired by her life, memories, and people with whom she has interacted. It is designed to trigger memories of a time, place, or person.

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NORI BUTTER BABY LOBSTER TAILS AND GREEN MANGO SALSA WITH PHALSA BERRY GRANITA INGREDIENTS 3 lobster tails 40g butter 2g nori 15ml cooking sake 10g muskmelon 20g raw mango 10g green tomatoes 10g fresh palm heart 10g white onions 5g cane sugar ¼ tsp salt ½ tbsp sesame oil Phalsa granite 80g phalsa berries 25ml orange juice 1 green lime ¼ tsp black salt 1 tbsp sugar Method Obtain lobster tails by peeling the blanched whole lobsters with shell and cooling in an ice bath. Keep aside. Heat the butter and add the cut strips of nori let it heat slowly, let the butter brown set aside overnight. Remove and strain the butter from the nori. Cut small cubes of the mango, green tomato, sweet white onion and the fresh palm heart. Toss all together in some salt, cane sugar and toasted sesame oil. Can squeeze some lemon juice as well. Blend the phalsa berries, orange juice, green lime juice, black salt and sugar. Strain this mixture, lay on a tray and freeze, with a fork every 20 minutes keep stirring this mixture to make the granita. Store in a container. To assemble lightly poach the lobster tails in the nori butter and splash with sake in the end, serve on the chilled salsa with fresh muskmelon discs. Add some chilly oil on the side for the extra hit (optional) Serve with the phalsa granita separately.

This is a dish dedicated to the tropical summer. With all the ingredients only available in these few weeks of the season, to bring something fresh, cooling and vibrant. With notes of fruitiness. Like a day at the beach. by NIYATI RAO

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BUTTER PEPPER GARLIC SHRIMP AND SHRIMP UPMA by AARTHI SAMPATH INGREDIENTS 10 shrimp, deveined and cleaned, reserve the shrimp head and shells for the stock / ½ stick unsalted butter 1tbsp oil / salt and black pepper powder for seasoning / 1 green chilli, chopped / 2 garlic cloves, chopped / 2 tbsp bourbon / ¼ cup shrimp stock 1tsp corn starch / 2 tbsp cilantro, chopped Method Heat butter and oil in a pan, add the garlic and sauté for about a minute. Deglaze with bourbon and add the shrimps, sauté for 30 seconds, add the pepper, salt and stock. The stock should heat up fairly quickly, thicken with corn starch slurry. Slurry is corn starch dissolved in stock. Stock shrimp heads and shells / 2 stalks lemon grass / ¼ onion, diced / 4 garlic cloves / 3 medallions ginger handful of curry leaves / 6 cups water

Method Add all the ingredients together and simmer for 20 minutes. Skim the impurities, strain and Reserve a quarter cup for the shrimps. Upma 1 tbsp sunflower oil / 1tsp mustard seeds / 3 tbsp red onions, chopped / salt for seasoning / 1 tbsp ginger, chopped / 5 curry leaves / 1 cup course semolina flour / 2 cups shrimp stock Method Heat oil in a pan, add the mustard seeds and let it crackle, add the curry leaves, sauté the red onion till translucent and add the ginger. Stream in the semolina, toast for about a minute. Stream in the stock and stir constantly to avoid lumps. Cook on low heat for about 3 minutes and season with salt. Assemble Lay the upma on the bottom of a plate, place shrimp and sauce on top.

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INGREDIENTS 1 kg scallops / salt for seasoning / 60ml refined oil 40g butter / 20g white sesame seeds / 20g black sesame seeds Alleppey sauce 45ml refined oil / 15 curry leaves / 15g red chili powder / 100g shallots / 20g ginger / 4 green chilies / salt for seasoning / 200g green mangoes 5g turmeric powder / 450ml coconut milk Carrot floral dust 200g carrot / 5g salt / 10g sugar / 10g ashwagandha powder Garnish 1 pot pea shoots Method Carrot floral dust is used as a garnish in this dish. Peel the carrots and discard the first layer. Keep peeling the carrot till it reaches its bone part. Spread on a sheet and put that in dehydrator for 6 hours at 85C or put it in the oven at 85C on dry heat. Once it is completely dehydrated put it in a blender along with the salt, sugar and ashwagandha powder. Grind it till it becomes a powdered form. Sieve it through a fine strainer and store. Green mango and coconut sauce, peel and dice the shallots, slit green chilies, slice the garlic, and julienne the ginger. Peel the green mangoes and take out the pulp part. Chop them roughly into small dices.

SESAME CRUSTED SCALLOPS

by ASHISH KUMAR

In a saucepan heat the oil and put curry leaves, followed by green chills, garlic and ginger. Sauté till it’s translucent and should not get any colour. Add chopped shallots and sauté it tills it becomes soft, approximately for 2 minutes on medium flame. Put the diced green mangoes followed by turmeric powder, red chili powder and salt. Fry for 30 seconds only so that the spices does not burn. Pour the coconut milk and let it come to a boil. Simmer for five minutes and check the consistency. It should not be very thin. Take it out from the flame and blend it using a hand blender. Strain the sauce and adjust the seasoning. Remove the side muscles of the scallops if needed and pat dry them. Sprinkle salt and meanwhile heat a pan to medium-high flame and pour oil. Add the scallops to the pan and make sure it is placed in single layer. Cook the scallops for 90 seconds and flip. Once cooked from both the sides, add butter and pour it over the scallops once it’s melted in the pan. In another pan dry roast, the sesame and spread on a flat dish. Coat the cooked scallops from both the sides and serve along with the hot green mango sauce. Garnish with pea shoots and carrot floral dust.

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PRAWN BALCHAO

by ASHWANI KAW

INGREDIENTS 3 pcs U10 prawns / 1g ginger garlic paste / 1g red chilli powder / 1g turmeric powder / salt for seasoning / ½ tsp Lemon juice Balchao masala 2g cinnamon sticks / 1g cloves / 2g cumin seeds 3g coriander seeds / 2g star anise / 1g curry leaves 2g red chili / 3g garlic / 2ml white vinegar / salt for seasoning / 2 gm chilli powder / 10ml oyster sauce 20g onions, chopped / 20g tomatoes, chopped Dry shrimp masala 3g red chilli paste / 3g tomato paste / 5ml soy sauce / 1g cumin powder / 1g coriander powder / 1g chilli powder / 3g dry shrimps / 5ml oil Pickled prawn 2 pcs 16/20 prawn / 1g onion seeds / 1g cumin seeds / 2g fennel seeds / 2g red chilli paste / 2g tomato paste / 1g red chilli powder / salt for seasoning / 1g turmeric powder / 1g coriander powder / 3g white vinegar / 5ml mustard oil

Method In a medium size pot soak cinnamon, cloves, garlic, cumin seed, star anise, coriander seed, curry leaves and red chilli whole in vinegar and water overnight. Make a fine paste in a blender and cook the masala in a pot with chilli powder, oyster sauce, chopped onions and chopped tomatoes. Season with salt. In a separate pan heat up the oil and add red chilli paste, tomato paste, soya sauce, cumin powder, coriander powder chilli powder and cook for 15 to 20 minutes over medium heat. Season with salt and add dry shrimps. Cool down the mixture and keep it on the side. For the pickled prawns - heat up the mustard oil, add the cumin seeds, onion seeds and fennel seeds. Wait till it crackles and the add turmeric, chilli and coriander powder. Add the chilli paste, tomato paste, vinegar and season with salt. Add the prawns and cook till the prawn are done. Sear the marinated U10 prawns in balchao masala and dry shrimp masala till the pawns are cooked. Finish it with fried curry leaves. Serve with warm pickled prawn.

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PRAWNS MOILEE

by PRASHANT CHIPKAR

A popular dish from Kerala with coconut milk, turmeric, and ginger along with curry leaves. The dish is fresh, fragrant, and full of flavour. INGREDIENTS Moilee 180g prawns 10/20 / 10g sunflower oil / 5g mustard seeds / 3g curry leaves / 5g ginger / 3g green chilies 30g onions / 5g turmeric powder / 50g coconut milk powder / 5g coriander, chopped / 3g salt / 5g raw mango/ 10g ripe mango Method Heat oil in a pan, add the mustard seeds, and once it crackles add the curry leaves, onions, garlic, green chilies and sauté for few minutes. Add turmeric powder, salt and then add the ginger, coconut milk (the coconut milk powder mixed with water) cook until it gets thick. Strain and keep aside. In another pan, add the moilee sauce, prawns and cook it for 2 to 3 minutes, then add the raw mango and cook for few minutes, add the ripe mango and coriander chopped.

Khandvi 50g gram flour, chickpea flour / 50g yoghurt / 5g turmeric powder / 5g ginger / 3g green chilies paste 5g salt / 10g fresh coconut / 5g curry leaves / 5g mustard seeds / 5g coriander / 10g sunflower oil Method In a saucepan add the gram flour, yogurt, water, turmeric powder, ginger paste, and green chili paste, salt and mix it well, cook it on a low flame for 10 to 15 minutes. Take a steel tray, turn it upside down, apply little oil on it and spread the mixture over it evenly as a thin layer. Make a strip, sprinkle grated coconut and coriander on it and roll it. In a Pan add oil, mustard seeds and once it starts tempering add the curry leaves and pour it over khandvi. Sev 50g refine all-purpose flour / 50g gram flour, chickpea flour / 5g black lemon powder / 3g squid ink / 2g salt / 2g chat masala / 2g garam masala / 2g brocco cress Method In a bowl, add refined all-purpose flour, gram flour, black lemon powder, squid ink, salt, garam masala, chat masala and mix it well with water, make a thick batter. Put it in a sev maker and press it over hot oil and fry it

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NJANDU PEPPER FRY by ANUP PAWAR INGREDIENTS 1 Alaskan crab leg 30ml coconut oil 3g mustard seed 5g curry leaves 5g garlic, chopped 5g onions, chopped 35g tomatoes, chopped 10g red chilli powder 5g coriander powder 3g cumin powder 10g salt 25g fresh grated coconut 5g chopped coriander 10ml lemon juice 20g butter Method Remove the meat from the crab shell and cut into 1-inch pieces. Place crab shell on a baking sheet. Brush with melted butter. Bake for approximately 5 minutes. After five minutes, remove shell from the oven and keep aside. Heat oil in a pan and add the mustard seeds. When the mustard seeds begin to crackle, add the curry leaves, chopped garlic, onions, and sauté until onions turn translucent. Add the coriander powder, cumin, salt and chilli powder. Add the tomatoes, fresh coconut and sauté for 4 to 5 minutes. Add the crab meat and cook for 3 to 4 minutes. Top up the crab shell with cooked crab mix, garnish with coconut and curry leaves.

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GRILLED JUMBO PRAWN by ANAS QURESHI This zesty garlic grilled jumbo sea prawn is inspired from the coastal regions of India, cherishing the jewels of nature by keeping it simple so that you can experience the true flavours of the sea.

INGREDIENTS 1 jumbo prawn 4 garlic cloves, chopped Sea salt and pepper for seasoning 3g chilli flakes 20ml lemon juice ½ tsp lemon zest 30ml orange juice 60ml olive oil 30ml butter, melted Method Wash, clean and devein the prawn. For the marinade, mix oil, melted butter, orange juice, lemon juice, lemon zest, chilli flakes, chopped garlic salt and pepper. Whisk all the ingredients together to form an emulsion. Marinate the prawn in the emulsion for at least 2 hours. Grill it over an open fire griller while basting it with the same marinade. Once cooked serve it with some grilled vegetables.

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meat

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CHICKEN PAHADI TIKKA

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MUSTARD OIL FRIED SAUSAGE, AND BENGALI RICE KITSCHR-EE

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GOAN GREEN CHICKEN CURRY

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KERALA STYLE CHICKEN STEW

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SUNAHRI KASOORI MURGH

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CHICKEN SAUSAGE PULAO

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MURGH MUSSALLEM, KESAR PISTA KUSHKA PULAO, BATER ANDAY

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CHICKEN TIKKA MASALA

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SAFFRON CHICKEN KORMA

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DUCK BAO

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TELLICHERRY DUCK BREAST WITH TELLICHERRY PEPPER SAUCE

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CONFIT OF DUCK CHETTINAD

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PARSI MUTTON CUTLET

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PAN SEARED AMB CHOPS IN ROBUST MASALA

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LAMB YAKHNI

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LAMB AND MOREL YAKHNI

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BEEF ROSSINI

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SLOW BRAISED LAMB SHANKS

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PAAYA SHORBA WITH MUTTON TROTTERS

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BAZAR LAMB CHOPS

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WHOLE LAMB OUZI

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KODAGU BRAISED GAMMON

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MUTTON ROGAN JOSH

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TAMARINF BBQ BEEF RIBS

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PAELLA PASTA

GOAN SAUSAGE GUJIAS WITH A SESAME YOGHURT DIP

161 VINDALHO

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Impact of poor quality tea on human health...

Newby constantly strives to make efforts towards community health and welfare. Our mission as part of the British registered charity the N. Sethia Foundation, is to be innovative with product that supports the health and wellbeing of humanity. We strongly believe that mass market tea brands retailing at extremely competitive prices may not be the best choice for good health in the long run. Cheap teas as a consequence of being mass produced due to high demand often have a very high fluoride content which can, over long periods of time, result in muscle and bone deterioration. Extensive research has started in the last decade exploring health concerns connected to fluoride in tea. At Newby we are daring to alert the world to these potential dangers. When it comes to tea, the old saying is applicable: good can’t be cheap and cheap can’t be good. Currently consumers are unaware of the dangers of cheap teas as are the establishments who serve them, both only acknowledging the low price without consideration of quality, taste and overall character. Newby is passionate about raising awareness and industry standards in the interest of public health. We hope that the whole industry works together to produce better and healthier tea.

newbyteas.com

RANVEER BRAR INDIA

Television celebrity, Masterchef India judge, author, restaurateur, food film producer and bene-factor, Ranveer Brar is one of the most celebrated chefs in the India. His popularity on televi-sion is matched by his tremendous fan following on social media as well. Getting the basics right and revering the kitchen as an artist, are mantras Ranveer lives by and propagates to others as well. He has set up restaurants in India including at a heritage hotel, Alila Fort Bishangarh and abroad and curated the menu of many more (including cruise kitch-ens aboard Royal Caribbean). Having pioneered the first ever Twitter video show called Ranveer On The Road, covering new destinations each season and exploring their cuisines and cultures. For someone who propounds the theory of cuisine being an extension of culture, he strongly upholds the belief of travel making a good chef better. During the 2020 lockdown, his shows encouraging people to cook at home and with minimal ingredients that went on to be immensely popular. Partnering with various organisations during the COVID-19 crisis to run fundraisers, the beneficiaries ranging from daily wagers to farmers; as also a #BringThemBack campaign in association with NASVI to help re-instate Street Food Vendors back in business. An avid photographer with a keen eye for details, his love of art flows into his food styling and photographs as well. With a bestseller in his kitty, a popular host and judge on television and an artist both in and out of the kitchen, Ranveer Brar calls himself a food-sufi on a constant culinary quest.

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CHICKEN PAHADI TIKKA INGREDIENTS 450g boneless chicken leg cut into 1½ inch cubes 2 tbsp oil 1 medium onion, chopped fine 4 cloves garlic, chopped ½ cup gram flour, besan Melted butter for basting First marinade 1 tbsp ginger and garlic paste Salt for seasoning ¼ tsp white pepper powder ½ tbsp lemon juice Second marinade ¾ cup cashew nut paste ½ cup cream 1tbsp ginger-garlic paste Salt for seasoning ¼ tsp white pepper powder Method Heat oil in a pan, add the onion, garlic and sauté for a few minutes. Add the gram flour and sauté lightly, take care that the color of the gram flour doesn’t change. Remove and keep aside to cool. Mix together the ingredients for the first marinade in a bowl, add the chicken, coat well and set aside for one hour in a refrigerator. Remove from fridge, now apply the second marination and mix well. Set aside to marinate for three hours in a refrigerator. Preheat the oven to 200C or grill. Thread the marinated chicken pieces onto a skewer and cook in the preheated oven for ten minutes, basting with melted butter. Turnover, baste again with melted butter and let the other side cook for 10 minutes. Alternatively cook the chicken in a tandoor or over a charcoal grill for 6 minutes, or until partially cooked. Baste with melted butter and cook for another 3 to 4 minutes. Serve hot with a salad and chutney of your choice.

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by RANVEER BRAR

MANISH MEHROTRA

INDIAN ACCENT NEW DELHI & NEW YORK Named as the most exciting modern Indian chef in the world today, Manish Mehrotra reinterprets nostalgic Indian dishes with an openness towards global techniques and influences. He offers an inventive approach to Indian cuisine at Indian Accent both in New Delhi and New York. Passionate about his craft, his knowledge of ingredients and their origins is immense, Manish is an inspiration to aspiring young chefs today. Winning several awards including being the only restaurant from India on the World’s 100 Best list since 2015, and every years since 2015 the Best Restaurant in India by Asia’s 50 Best Restaurants, Indian Accent is also part of the Time Magazine, 100 Great Destinations in the World.

MUSTARD OIL FRIED SAUSAGE AND BENGALI RICE KITSCHREE

In my opinion, khichdi (or as we call it in Indian Accent, kitschree) is a complete dish, perfectly combining two basic ingredients— rice and dal. It is, or was, India’s comfort food, long before Maggi noodles arrived on our shores. Every community has its own khichdi recipe, but the two basic ingredients do not change. A dish that for too long has been confined to the home kitchen in India, it has been introduced by Indian chefs in London on restaurant menus in modern avatars (kedgeree). In the Indian Accent version, we have created a ‘non-vegetarian kitschree’ by adding the sausage to the traditional dish.

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INGREDIENTS Masala mash fritters Rice 75g gobindo bhog rice / 150ml water / 1 tbsp ghee salt for seasoning Method Wash the rice at twice, place it in a bowl and cover the rice with just enough water and let it soak for 30 minutes. Boil the rice with ghee and salt. Drain the water, and keep the cooked rice aside. Dal 60g moong dal, boiled / 150ml water / ¼tsp turmeric powder / salt for seasoning Method Boil the moong dal with a little turmeric and salt. The finished dal should not be too thick or too runny. Keep the boiled dal aside. Kitsch-ree 2 tsp ghee / ½ tsp cumin seeds / 1tsp ginger, chopped ½ tsp garlic, chopped / ½ tsp green chillies, chopped 2tsp tomatoes, deseeded and chopped / ¼ tsp red chilli powder / 2 tsp masala gravy / ½tsp turmeric powder / ¼ tsp garam masala powder / ½ tsp coriander leaves, chopped / 2 tsp salted butter salt for seasoning Method Heat ghee in a pan, add cumin seeds and allow it to crackle. Add the chopped ginger, garlic and green chillies. Fry it for a while. Add the masala gravy,

chopped tomatoes, red chilli powder, turmeric powder, garam masala powder and salt. Pour in the boiled moong dal and add the cooked rice. Mix well and allow it to simmer. Add a little water if you find the khichdi becomes too thick. The finished khichdi should be creamy and runny in consistency. Finish with butter and fresh chopped coriander. Sausage 1 sausage / ½ tsp mustard oil / 1 tsp raw mango pickle / 2 tsp masala gravy / ½ tsp lime juice Method Make closely spaced gashes that penetrate the skin of the sausage. This will prevent the skin from curling when the sausage is cooked. Remove the pith from the mango pieces in the pickle. Purée the mango pickle in a blender and strain to make a smooth paste. Heat mustard oil in a frying pan, add the masala gravy and add the mango pickle paste, let it fry for a while. Toss the sausage into the pan. You can use either whole sausages or cut them into pieces, depending on your preference. Cook till the sausage is done. Finish with lime juice. Garnish Roasted papad Serving Spoon the kitsch-ree into a pasta bowl, or on to a plate. Place the sausage on top, with masala mash fritters on the side. Garnish with roasted papad of your choice.

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EMMA DINIZ RYAN LONDON

Emma Diniz Ryan is a British born food writer and chef with Indian roots, the maternal side of her family hailing from Betalbatim in Goa. Emma resides in London where she completed her culinary training at the world renowned Leiths School. While training as a chef during the pandemic, Emma began to explore the cuisine of her Goan heritage and wrote and illustrated a cookbook of Goan recipes which she plans to publish next year. Currently she writes an online food publication about Goan cuisine and is soon to launch her own brand of Goan curry spice blends, all under the brand name “Yesterday’s Curry”. Her aim is to put Goan food on the map and bring the underrepresented cuisine of her heritage more into the mainstream, especially where she lives in the UK. When not writing about and cooking Goan food, Emma works as a freelance recipe developer and chef in London.

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GOAN GREEN CHICKEN CURRY This medium spiced Goan curry is one of my favourite chicken curries to introduce people to Goan cuisine. In the UK, Goan cuisine is very underrepresented and not very well known beyond the famous fish curry. My Goan green chicken curry is flavoured mainly with coriander, which imparts its vibrant green colour and is gently flavoured with a blend of warming spices which are typical in Goan cooking. Perfect for a cold evening, this creamy curry tastes even better cooked a day in advance and its aromatic sauce is soaked up perfectly by Goan pão. INGREDIENTS 2 small green finger chillies 50g fresh coriander and 1 small handful for garnish 6 garlic cloves 1 inch piece of ginger 4 cloves 6 black peppercorns 1 inch piece of cinnamon 1 tsp cumin seeds ½ tsp turmeric 200ml water 1 onion, finely diced 2 tomatoes, finely diced 200ml thick coconut milk 2 tsp jaggery 2 tsp vinegar ½ tsp salt 1kg skinless chicken thigh fillets and drumsticks Marinade ½ tsp salt ½ tsp turmeric 1 tbsp garlic ginger paste Method Combine the chicken with the marinade ingredients and leave covered in the fridge for at least 2 hours or ideally overnight. In a powerful blender, combine coriander, chillies, garlic cloves, ginger, cloves, peppercorns, cinnamon, cumin seeds, turmeric and 100ml

by EMMA DINIZ RYAN water until you have a very thin paste. In a large shallow pan, heat a tablespoon of vegetable oil and sweat the diced onion and tomato, with a pinch of salt, for 15 minutes, stirring frequently. Add the marinated chicken to the pan, stir to combine everything together and cover with a lid. Cook on a medium heat for 15 minutes. Add the green masala to the chicken with 100ml water, stir to combine, add the sugar, vinegar and salt and simmer for another 10 minutes, covered with a lid. Add coconut milk and cook for a further 5 minutes with the lid off to allow the sauce to thicken slightly. Serve with rice or pão, topped with chopped fresh coriander.

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HARI NAYAK SONA NEW YORK

Hari Nayak started his journey as an international restaurateur, chef and author in Manipal, India where he studied at the ITC Hospitality Management School, graduating in 1994. His first job was the ITC Sheraton group of hotels as a kitchen management trainee, including Bukhara before securing a place in the very prestigious Culinary Institute of America, New York. In 2007, Hari wrote his first cook book Modern Indian Cooking which was named LA Times Cookbook of the Year. Since then, Hari has written 5 more books and has been recognized as one of the top Indian chefs and cook book authors in North America. In the last 10 years, Hari has forayed beyond North America to make his mark in Asia and Middle East as a chef patron and consultant. Some of his global engagements include Jhol in Bangkok, Bombay Bungalow and Masti in Dubai, Charcoza Indian Mezze grill in Riyadh, and Alchemy which is coming up in Bangalore, India. Today, Hari runs his flagship restaurant Sona in New York City. He has his own brand of retail food products in partnership with Whole Foods Market and also the Culinary Director and Brand Ambassador of ‘Café Spice’ the largest Indian kitchen in North America, where he leads the research and development team to create new dishes. Globally known as a pioneer of Modern Indian Cuisine, his vision is to bring Indian culture and cuisine to the forefront on the global culinary map.

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INGREDIENTS 500g new or small baby potatoes Salt for seasoning ¼ tsp ground turmeric 2 tbsp oil 1 tbsp ghee ½ tsp mustard seeds 1.25cm cinnamon stick 1 bay leaf 4 green cardamom pods 3 cloves 2 cloves peeled garlic, crushed and sliced lengthwise 2.5cm piece fresh ginger peeled and sliced into thin julienne 20 curry leaves 1 tsp black peppercorn, cracked 2 onions, chopped 2 fresh green chili peppers, slit and crushed 750g skinless, boneless chicken pieces cut into 2 inch cubes 750ml coconut milk 1 carrot, peeled and diced 60g green peas, fresh or frozen ¼ tsp garam masala Method Scrub the potatoes and par-boil them in their skin with a pinch of salt and turmeric. Heat the oil and ghee in a medium saucepan over medium heat, add the mustard seeds. When the seeds crackle, add the cinnamon, bay leaf and cardamom. When the mixture turns fragrant, about 5 to 10 seconds, add the sliced garlic, sliced ginger (save a few for garnish), and curry leaves and continue to stir fry. After 20 seconds, add the crushed peppercorns, turmeric, onion and slit and crushed green chilies, stir fry for about 2 to 3 minutes. Add the chicken pieces and sauté for 2 to 3 minutes. Add the par boiled potatoes, carrots, and salt to taste and cook, covered, for 2 minutes. Finally add the coconut milk, ½ cup of water (if needed), the green peas, and juliennes of ginger. Sprinkle with garam masala powder, cover, and cook until the chicken is fully cooked. Serve hot.

KERALA STYLE CHICKEN STEW by HARI NAYAK

One of my favourite recipes from the region of Kerala. I use boned country chicken for this recipe, as it gives the best flavour. This recipe uses a paste made with coconut, green chili, ginger, onions and turmeric. To make it easier, I have used canned coconut for quick and easy preparation. Cook this warming stew when you need some comfort food. Serve it over hot steamed white rice or appams.

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IRSHAD QURESHI

INDEGO BY VINEET BHATIA DUBAI Hailing from the classic city of Amroha, Uttar Pradesh, Irshad Qureshi was born and brought up in the multi-cultural city of Mumbai. He feels blessed to be carrying the legacy of a foodie family, especially his mother who was his biggest inspiration and giving him the taste buds for top quality food since childhood. Irshad continues to get fascinated with simple basic ingredients and this strongly reflects in my cooking till date. He started his career cooking bulk vegetarian food and then moved fast foods in India, this seems to have laid the foundation for him to enter the fine dining arena. He was very fortunate to be groomed by the very best – Vineet Bhatia. Vineet not only gave him a platform to excel with his restaurants in Dubai and Saudi Arabia but also mentored him. Irshad got the opportunity and the experience to cook with Vineet at the Everest base camp and celebrate cooking over New Year on the Antarctica Cruise liner.

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INGREDIENTS 4 boneless chicken breast 2 tbsp ginger garlic paste 2 tsp green chili paste 1 tsp turmeric powder 1 tbsp fenugreek powder, roasted 2 tsp garam masala powder 30ml lime juice 50ml vegetable oil Salt for seasoning 1 gold leaves Method In a mixing bowl, add the ginger garlic paste, green chili paste, turmeric powder, fenugreek powder, garam masala, lime juice and season with salt. Mix well to form a uniform marinade. Score the chicken breast and apply the marinade to the chicken breast and 10 ml of the vegetable oil. Mix well and reserve for an hour. Heat a heavy bottom pan, add the oil and grill the chicken both sides on a slow flame until cooked through. Place the Gold leaf on top of the chicken and serve hot with maa ki dal.

SUNAHRI KASOORI MURGH

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by IRSHAD QURESHI

MONISHA BHARADWAJ COOKING WITH MONISHA LONDON

Award winning author of 17 books and based in London, Monisha Bharadwaj was awarded ‘Cookery Writer of the Year’ in 2003, her latest book ‘Indian in 7’ won the Gourmand World Cookbook Award UK 2020 for Best Indian Cookbook in the World. Her books have sold almost a million copies in 8 languages. Trained as a professional chef from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai and a food consultant to the Times of India creating menus for celebrities. Monisha runs one of the UK’s top Indian cookery school in London called Cooking With Monisha, which offers both in person and online cooking classes. She has cooked on television for Great Food Live on UK Food, the BBC’s ‘Food and Drink’ show, ‘Inside The Factory’ Sky One’s ‘Fat Families, ITV1’s ‘The World’s Best Diet’ and been a judge on Iron Chef America, The Food Network, USA. Monisha is often invited to give talks on Indian cuisine- she has worked with Kew Gardens on healing ingredients, SOAS on the History of India through its Food, the British Council on ‘How the British fell in love with curry’, with Borough Market in London and last year she was invited to speak aboard a cookery cruise around the British Isles.

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CHICKEN SAUSAGE PULAO by MONISHA BHARADWAJ

This one pot dish is inspired by the cuisine of Goa. It can be served on its own or as part of a feast. Make sure to use the best basmati rice you can find, aged or matured basmati will fluff up into separate grains. This will be the most expensive basmati rice on the supermarket shelf!

INGREDIENTS 2 tbsp vegetable oil 1 medium onion, finely chopped 5 cloves of garlic, peeled and finely chopped 1/2 each of a green, red and yellow pepper, deseeded and finely chopped 1 tbsp tomato purée 1 tsp medium hot chilli powder 200g cooked chicken sausage, cut into 1 cm pieces 200g aged basmati rice 450ml water Handful of coriander leaves, chopped Salt for seasoning 1/2 tsp crushed black pepper Method Heat the oil in a saucepan on a high heat and fry the onions and garlic until soft for 3 to 4 minutes. Add the peppers and fry for a couple of minutes. Stir in the tomato purée and chilli powder and cook for a minute. Add the sausage and rice, fry for a minute, pour in the water, half the coriander and season with salt. Stir and bring to a boil. Reduce heat to low, cover and simmer for 14 minutes, without lifting the lid. Turn off the heat and leave to rest for 5 minutes. Fluff the rice with a fork and serve hot sprinkled with the remaining coriander and crushed pepper.

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SURJAN “CHEF JOLLY” SINGH JOLLY GOOD HOSPITALITY LONDON RIYASAT DOHA

Fondly known as Chef Jolly, Surjan Singh’s love and passion for culinary has increased his knowledge for ingredients and excites him to travel on endless expeditions to explore the nuances of authentic and traditional cuisines. His achievements over two decades of being in the hospitality industry include having his own culinary shows on Indian food channels. His longstanding career started at the famed The Taj Palace, New Delhi as the chef de partie in 1993. Later in 2000, he joined the Marriott Group of Hotels in as a sous chef at Goa Marriott Resort and headed the award-winning Indian Specialty restaurant Saffron at JW Marriott, Mumbai. Was the head chef at Starwood Hotels and Resorts in Dubai and lent his expertise at London Marriott West India Quay Hotel & Executive Apartments as the Executive Chef for 5 years; and the Renaissance Mumbai, one of the largest Convention Centre Hotel in India. He opened JW Marriott Bengaluru as an Executive chef and then moved up as an F&B Director at JW Marriott Sahar, Mumbai. A recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’. Jolly travels annually to Nova Scotia, Canada as part of the Culinary Tourism Board to spread awareness on adding Indian flavours to their local and seasonal produce.

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MURGH MUSSALLEM, KESAR PISTA KUSHKA PULAO, BATER ANDAY by SURJAN ‘CHEF JOLLY’ SINGH INGREDIENTS Murgh mussallem 1kg whole chicken, skin off / 250g yoghurt / 10g Kashmiri chili paste 15g ginger / 15g garlic / 30g lemon / 10g fried onion paste / 20g fried cashew paste / 3g turmeric powder / 10g mint leaves /5g spice mix, green cardamom, mace, cinnamon, nutmeg, rose petals / 15g refined oil / 5g salt for seasoning 20g unsalted butter Method Wash the chicken and marinate it with salt, ginger and garlic paste, keep aside for 30 minutes. Mix all except the butter in a bowl. Gently squeeze the chicken off the moisture and retain the chicken to marinade it with the blended mixture. Marinade the chicken with the mix and reserve for 1 hour. In a preheated oven of 200C, place the chicken in a roasting tray and roast it evenly whilst basting the chicken with melted butter occasionally. Once the chicken starts to get golden to dark brown, cover the chicken with an aluminium foil and reduce the oven heat to 175C to cook the chicken through without burning it. Keep basting it later if required. If using a temperature probe, the internal temperature of the chicken next to the thigh bone should be over 75C. Continue roasting for another 5 minutes till it is well roasted and juicy. Add 5 minute 6 to 7 boiled quail eggs to the mussallem pulao to enhance the dining experience. You may toss it in a hot pan with butter if you wish or just on top it on the rice alongside the murgh mussallem Saffron basmati pulao 500g basmati long grain rice / 3g biryani spice, green cardamom, mace, rose petals, cinnamon and nutmeg 50ml saffron cream, ½ g saffron stigma + 50ml single cream / 10g salt / 100g milk / 75g butter Method Soak the long grain rice for about 45 minutes in cold running water. In a pan heat the milk and butter together to make a butter-milk emulsion. In a pot, boil 4 folds water, season it with salt and add the drained rice to it. Boil for about 8 to 9

minutes or till almost cooked with a tiny bite feel. Strain the rice using a colander and spread the rice in the lagan/large thick base pot immediately. On top of the par boiled drained rice, evenly pour the mix of; saffron cream, butter and milk emulsion, and the finely ground biryani spices, immediately cover with a lid or seal it. Steam it over a slow flame for 5 to 8 minutes. Once the rice gets dum/steam, remove the lid and open up the rice gently with help of the slicer. Serve the rice on a large platter and serve the whole roasted bird on top. Garnish Garnish with toasted pine nuts, almonds, cashew nuts, fried onion and mint sprig. Serve the roasted reserved juices of the chicken on side or a bowl of minted-garlic-lime-yogurt with it.

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CHICKEN TIKKA MASALA by YUGAL KISHOR INGREDIENTS 200g desi ghee – clarified butter / 60g ginger and garlic paste / 5g cumin seed / 15g salt / 740g red onions / 360g tomato purée / 9g deghi mirch powder / 15g coriander powder / 6g turmeric powder / 5g kasoori methi / 70g cashew nut paste 5g garam masala 400g cooked chicken tikka / 50ml cooking cream 20g coriander, chopped Garnishing and serving 16pcs coriander sprig / 8pcs naan bread / 4 portion cumin and green pea’s rice / 4 pcs papadum / 100g cucumber julienne / 100g mango chutney / 100g lemon pickle / 100g onion tomato yoghurt / 1 lemon cut into 4 wedges Method Heat the desi ghee in a sauce pan, add cumin seeds

and sauté for 20 seconds. Add the onions and sauté till the onions turn brown. For around 20 minutes on medium heat. Add the ginger and garlic paste and cook for 2 minutes on medium heat. Add the tomato purée and cook for 15 minutes on medium heat until the oil is seen on the sides. Add salt, deghi mirch powder, turmeric powder and coriander powder. Cook for 10 minutes on medium heat until you get the aroma of the cooked masala Add the cashew nut paste and cook for 15 minutes on medium heat, ensure the paste blends into the masala. Reduce heat and add the chicken tikka in the masala. Cook for a couple of minutes. Add the garam masala and kasoori methi and stir gently to mix well, without breaking the chicken tikkas. Finish with cooking cream, chopped coriander Plating Serve in a copper pan with cumin and green pea’s rice, chicken tikka masala, naan bread, papadum, cucumber juliennes, lemon wedges and coriander. Serve mango chutney, lemon pickle and onion tomato yogurt on the side .

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INGREDIENTS 4 chicken legs 100g brown onions 120g yoghurt 2 tbsp blanched almonds paste 1 tbsp red chili powder ½ tsp yellow chili powder 20 fresh mint leaves 4 green chillies 2 tbsp ginger and garlic paste 30ml double cream 1l chicken stock 10 saffron strands 100g ghee, clarified butter 6 green cardamoms 4 cinnamon sticks Salt for seasoning 1 gold leaf, optional Method Heat the ghee in a heavy bottomed pan, add the green cardamom and cinnamon to it followed by the ginger garlic paste. Add chicken legs and sauté well till it turns light brown. Meanwhile make a paste of brown onions with the yoghurt and add to the cooking mixture. Keep stirring. Add salt, red chili and yellow chili powder along with the mint leaves and slit the green chillies. Continue stirring till the cooking mixture leaves oil on the top. Add chicken stock, double cream and puréed blanched almonds. Simmer for 30 minutes till the chicken is cooked. Strain the gravy through a fine strainer and add saffron for colour and aroma. Garnish with sliced almonds and gold leaf.

A classic dish which has evolved over the centuries, packed with aroma and flavours. Widely available around the globe with every region have their own influence on the dish basis availability of local herbs and seasoning. This recipe is loaded with subtleness of saffron and almond with notes of whole spices.

SAFFRON CHICKEN KORMA by PRADEEP KHULLAR

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VIKESH SINGH

ADDRESS DUBAI MARINA DUBAI A keen believer in cooking from the heart and enjoying the best tastes of the season, Vikesh started his culinary career working in the kitchens of Taj Hari Mahal Hotel in Jodhpur, and later joined The Oberoi Amarvilas in Agra. Since then, there was no looking back as he moved to Dubai to work at for Madinat Jumeirah and refining his skills along the way. In 2008, Vikesh worked with Michel Roux Jr. at Le Gavroche and learned the art of balancing creative brilliance with technical excellence. Time did not matter because he was hungry to learn and experienced an unparalleled quest for knowledge and creative expression. And now with over 18 years of experience in the industry, he oversees the culinary operations at Address Dubai Marina. His menus at the Address Dubai Marina feels both nostalgic and thoroughly modern. Every dish he believes is a labour of love as he takes the choicest of raw ingredients and craft them as per the guests’ moods. His restaurants serves freshly prepared dishes that are recognizable and creates that home-from-home feel.

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INGREDIENTS Bun 200g all-purpose flour 15g sugar 8g yeast 10g baking powder 8ml vegetable oil 75ml milk Method In a large mixing bowl, combine the all-purpose flour, sugar, yeast and baking powder. Pour in the vegetable oil and milk. Mix it well. Transfer the dough to a flat working surface. Continue to knead the dough until smooth. Roll out the dough in to 5mm thick, use 4 cm cutter to cut the dough and fold the dough in a half moon shape. Transfer the flatted dough to the steamer plate or rack or basket, cover with a lid, and let rest until they double in size. Steam over high heat for 15 minutes. Duck 2.5kg whole duck 10ml corn oil 50g onions, chopped 10g garlic cloves 200ml orange juice 10ml soy sauce 5g star anise 10g cucumber, thinly sliced 5g scallions, thinly sliced 200g hoisin sauce Method Heat oil in a medium saucepan. Add the onions and cook until golden colour. Add the garlic and cook it. Pour in the orange juice and soy sauce and bring to a boil. Add the star anise and continue boiling until reduced to 1½ cups. Transfer to a blender and blend until you get a smooth consistency. Cool to room temperature. Place the duck in a shallow pan and pour half the sauce over it. Cover and refrigerate for at least 4 hours or overnight. Drain and discard used marinade. Cook over low heat at 125C for 1 hour 45 minutes or until cooked through, basting every 15 minutes with the reserved sauce. Transfer the duck to a platter and slice the meat. Prepare the steamer and steam the bao for a few minutes until soft and warm. To serve, spread some hoisin sauce on the bao, fill it with slices of duck, sliced cucumbers and scallions and a few cilantro leaves.

DUCK BAO

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by VIKESH SINGH

Soft steamed buns filled with duck, hoisin sauce and vegetables

AKSHAY BHARDWAJ JUNOON NEW YORK

Born in Queens, Akshay Bhardwaj studied business at Fordham University and Baruch College, and then pivoted to his passion: cooking. His ascension in the culinary world was extraordinary; between 2012 and 2017, he worked his way from apprentice to executive chef at Junoon. This was the only Indian restaurant to earn a Michelin star in 2018 and 2019. Akshay was selected as a Gohan Society Culinary Scholar — and traveled to Japan to work at Restaurant Tsubajin in Kanazawa— and became the first Indian chef to be selected for the Forbes “30 Under 30: Food & Drink” list. Bhardwaj showcases a menu that reflects the diversity of India, steeped in the classics while offering deft touches of modernity.

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TELLICHERRY DUCK BREAST WITH TELLICHERRY PEPPER SAUCE INGREDIENTS Tellicherry sauce 100g coconut oil 10 curry leaves, chopped ½ tbsp black mustard seeds 1 tbsp ginger, minced 1 tbsp garlic, minced 2 medium red onions, rough chopped 2 medium tomatoes, rough chopped 25g tellicherry peppercorn 5g black pepper powder ½ tbsp coriander powder ½ tbsp cumin powder

by AKSHAY BHARDWAJ ½ tbsp red chili powder 2 tbsp tamarind paste 100g coconut milk 1 cup warm water Salt for seasoning Method Heat oil in a pot, add the mustard seeds and curry leaves and sauté. Once the mustard seeds and curry leaves crackle, add ginger, garlic, and red onions. Sauté until the onions turn lightly golden, add the remaining spices, tomato and sauté for 2 minutes on medium heat. Add water and cook the tomatoes for 5 minutes on medium heat. Add the tamarind and coconut milk and cook for a couple of minutes. Season with salt and grind the sauce to a smooth consistency, add water if required. Cook the 14 day dry aged duck breast, season with salt and pepper and sear it on a flat pan. Slice and finish with sea salt, heat up sauce and serve the duck breast on top of the sauce.

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JOSE ANTHONY HOUSE OF PLATES CASTLEBAR, IRELAND

Being an Indian, food and cooking is like part of Jose Anthony’s culture and was no different in his family either, growing up in a family that enjoyed cooking. Anytime his family got together it was a feast at the table with everyone wanting to cook something different, and Jose was able to be with them in the kitchen helping, watching, and learning the traditional methods and also with my father who was working in the hotel industry which only brought him closer and to be passionate about wanting to be a chef. Fortunately, unlike most Indian families, Jose wasn’t asked to consider a profession in engineering or medicine, his mum and sister backed his dreams of wanting to be a chef and was sent to Switzerland to one of the top hotel schools to study, this really helped shape his future and knowledge into the culinary industry. He moved to Ireland and it was here in Ireland that he had the opportunity to put his experience and knowledge incorporating French cooking techniques, methods to Indian dishes and introducing a lot of regional dishes from Southern India which people here never heard of. Having been fortunate to work under some amazing chefs, with Harish Rangroo for trusting with running his kitchen, teaching him the business side of the industry and being a mentor even till this day. Currently working at House of Plates under the guidance of award-winning Chef Barry Ralph where he has hands on experience about fermentation, foraging and working a menu based seasonal availability in Ireland.

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CONFIT OF DUCK CHETTINAD by JOSE ANTHONY INGREDIENTS Confit Duck 2 duck legs / 8g sea salt / 2 tbsp chettinad spice powder / duck fat Chettinad spice ½ tsp kalpasi bark, stone moss / 1 tsp green cardamom pods / ½ tsp star anise / 1 cinnamon stick / 2 tsp cloves / 1 tsp curry leaves / 2 tsp fennel seeds / 1 tsp black pepper / 2 tsp cumin seeds / 2 tbsp dried red chillies / 4 tbsp coriander seeds / 1 cup desiccated coconut Chettinad sauce 2 tbsp vegetable oil / 2 onions, finely sliced / 2 tomatoes, chopped / 1 tbsp ginger garlic paste / 2 bay leaves / 2 cardamom pods / 2 tbsp chettinad spice powder / 1 tbsp toasted coconut / 10 curry leaves / 2 cinnamon sticks / water as required

Method Cure the duck first with salt and 2 tablespoons of the spice blend, for 24 hours. Rinse the duck legs under cold running water to remove the excess salt and spices. Pre-heat the oven to 140C. Add enough of the duck fat to cover legs and cook in the oven for 3 hours or until completely tender. Remove and allow to cool in the fat, being sure to remove from the fat while still slight warm. Toast the whole spices and desiccated coconut individually in a dry pan over a medium heat until aromatic, then transfer into a spice grinder and grind together to a coarse powder. Heat the oil in a saucepan, add the whole spices and sauté over a medium heat until the seeds crackle. Add the onions and continue sautéing until it turns soft and light brown. Stir in the ginger garlic paste and cook till the onions start to catch to the bottom of the pan. Add in the tomatoes and cook till tomatoes soften. Add the curry leaves and spice powder and sauté till the oil starts to separate, add in the required amount of water, and cook till the sauce thickens. Serve this with steaming idlies and asparagus thoran.

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PARSI MUTTON CUTLET by RANVEER BRAR

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INGREDIENTS 300g mutton mince 2 tbsp ginger and garlic paste 2 green chillies, chopped ½ tsp turmeric 1 tsp red chilli powder ½ tsp clove and cinnamon powder 2 medium potatoes, boiled and mashed 5 to 6 mint leaves, chopped 1 tbsp coriander, chopped Salt for seasoning 1 cup bread crumbs 4 eggs, whisked Oil, for shallow frying. Serve with Onion rings Mint chutney

Method

In a bowl, add the ginger and garlic paste, chopped green chillies, turmeric, red chilli powder, clove cinnamon powder, mashed potatoes, mint leaves, coriander leaves and salt. Mix everything well so that the flavours get incorporated with the meat. Make medium sized balls of this mixture and press them gently in between your palms to get the cutlet shape. Place the cutlets in the refrigerator for 30 minutes. Coat the cutlets with egg wash and then with breadcrumbs and keep aside. Meanwhile heat oil in a frying pan and shallow fry the cutlets until golden brown or until the meat is tender. Remove and place on an absorbent paper to drain off the excess oil. Serve hot with mint chutney and onion rings.

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MANJUNATH MURAL ADDA SINGAPORE

Manjunath Mural is the first Indian Executive chef to score a Michelin star for an Indian restaurant in Southeast Asia, in 2016 the restaurant was awarded one Michelin star in Singapore. In 2017, 2018 and 2019, he in led his previous team to garner a Michelin star with only 2 other Indian restaurant in Southeast Asia have this honour. Chef and owner of the newly opened restaurant Adda serving soulful Indian street-food in the heart of Singapore, Mural features regional flavours of India. It has been his lifelong dream and vision to present Indian cuisine at its pinnacle on an international level, where it can be understood, accepted and respected on the same platform as haute French cuisine. For Mural, Indian cuisine has a depth of history, tradition, ingredients and techniques, yet it is still considered a ‘niche and often kept with the family or restaurant in many parts of the world. He has often asked himself why. His dream is to share his style in presenting Indian cuisine in a way which is relevant to the diners across the world, and haute Indian cuisine will one day be as accepted as haute French dining. Earning a Michelin star is just one way of working towards this dream for Mural.

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INGREDIENTS 8pcs Australian single bone lamb chops Lamb Chops - marinade 2 tbsp ginger paste 2 tbsp garlic paste ¼ tsp crushed black pepper 1 tsp garam masala 1 tsp Kashmiri chilli powder Pinch of nutmeg powder 6 tbsp mustard oil Salt for seasoning

PAN SEARED LAMB CHOPS IN ROBUST MASALA by MANJUNATH MURAL

Method Preparation for marinade, mix the ginger paste, garlic paste, crushed black pepper, garam masala, chilli powder, nutmeg powder, mustard oil and salt, mix well. Add the lamb chops to the marinade, apply it well and keep it aside for 45 minutes to 1 hour in the chiller. Pan sear the each lamb chop and cook it on both sides. Garnish it with micro greens and baby tomatoes, serve hot.

SAFFRON CHICKEN KORMA 143

ASHWANI KAW ARMANI HOTEL DUBAI

Executive Sous Chef at the Armani Hotel, Ashwani Kaw has been a lucky to have both his parents who are fantastic cooks. Coming from a traditional Kashmiri Hindu family, food has always been something that he was surrounded with. Both my parents paved the way for him to become a chef and have been instrumental in his culinary journey. His father has always been a constant inspiration to him, as himself being a government employee he has always enjoyed cooking and is still overseeing the cooking brigade who are specialised in Kashmiri cuisine for family gatherings. Ashwani has always believed that cooking food is not only a way to create edible dishes but perfect cooking to create food that can lead people to dive into their own personal satisfaction since cooking is all about creating an emotion which ultimately leads to happiness. He pursued his bachelor degree in hospitality in 2004 and started working as a commis at the Intercontinental Hotel in New Delhi. In 2005, he joined Radisson as a Kitchen Management Trainee and later worked within the company to grow and enhance his culinary experience. In 2009, he joined Westin Hotel in Mumbai as Chef in Charge of the Indian Restaurant, Kangan and in 2011, he got the opportunity to join Armani as Sous Chef Speciality at the Armani/ Amal.

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INGREDIENTS 2 pcs lamb shanks 5g ginger garlic paste 300ml lamb stock 3 green cardamoms 1 black cardamom 3 cloves 1 bay leaf Salt for seasoning 200g yoghurt ½ tsp dried ginger powder 1 tsp fennel powder 2g green chilli paste 70g ghee, clarified butter 5 saffron strands 5g mint, chopped 1g kasoori methi Method Marinate the lamb shanks with ginger garlic paste and leave it aside to rest. Heat the ghee in a deep bottomed pan. Add the bay leaf, green cardamom, black cardamom, cloves, and cook on low flame till the spices begin to crackle. Add the lamb shanks, salt and sauté for 2 to 3 minutes on medium flame. Add the green chilli paste, ginger powder and fennel powder. Add the stock and reduce the flame and cook covered till the lamb is soft. Whip the yoghurt well and add it to the lamb. Ensure that the lamb is uncovered, and the flame is at the low. Once the lamb is cooked, sprinkle the saffron and finish the gravy with chopped mint and kasoori methi.

LAMB YAKHNI

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by ASHWANI KAW

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LAMB AND MOREL YAKHNI WITH MISO RICE

BY PRATEEK SADHU

This is one of my favourite recipes at Masque: for one, it reminds me of home and my mother’s cooking—but it’s also a good representation of the restaurant’s journey since 2016, and where we found our stride. We usually serve it with cured egg yolks, celeriac XO and a fiery, fermented habanero chutney, which we make in-house, and cook the rice with a morel miso we developed at the Masque Lab. While you may not have these ingredients in a home kitchen, you can easily omit them and still end up with a dish full of comfort and soul—and really, what more can you ask for? INGREDIENTS Lamb and morel yakhni 500g lamb 50g + 1 tbsp ghee 20g mustard oil 2 bay leaves 4 to 5 green cardamom pods 2 to 3 black cardamom pods 4 to 5 whole black peppercorns 5g fennel seeds 1 red onion, finely chopped 250g yogurt 15g ginger powder 40g fennel powder 100 g dried morels or dried mushrooms 350 ml water or stock, if omitting mushrooms Salt for seasoning

for 2 to 3 whistles, until lamb is cooked through and tender. When cooked, remove the lid from the pressure cooker and add the whole, soaked morels to the yakhni. Simmer on low heat for 10 minutes, stirring occasionally. Taste and season with salt as needed. To finish, stir 1 tbsp ghee into the yakhni. Serve hot with miso rice. Miso rice 100g ambemohar rice or a short-grain varietal 200ml water reserved from soaking morels 15g morel miso 3 tbsp ghee, separated 2 bay leaves 2 green cardamom pods

Method Soak 100g dried morels in at least 300ml water or more, if needed – morels should be submerged for about 1 hour, until soft. Reserve 200ml soaking water for the rice, and 150ml of the water to use for the yakhni – this will be whisked into the yoghurt mixture later. In a pressure cooker, heat 50g ghee and mustard oil. Add the whole, dry spices - bay leaves, cardamom, peppercorns and fennel seeds; and toast lightly till fragrant. Add the finely chopped red onion and sauté. Season with salt. Add the lamb and sear lightly. In a separate bowl, whisk together the yoghurt, fennel powder, ginger powder, and 100ml of the reserved morel soaking liquid until smooth. Slowly add the yogurt mixture to the lamb, whisking continuously until evenly combined. Pressure cook

Method Rinse rice thoroughly in cold water; soak for 1 hour. In a pot, heat 1 tbsp ghee. Drain rice and add to pot with ghee. Toast the rice for about 5 minutes, stirring regularly; season with salt. In a separate bowl, mix 200ml of reserved morel water with the miso until fully dissolved. Add the water-miso mixture, bay leaves, and green cardamom pods to the rice. Cover and cook on a simmer for 15 to 18 minutes. Once cooked, fold in 2 tbsp ghee. Rest the rice for 5 minutes before serving. Note We cook the rice with a house-made morel miso, but any red (aka) miso would work just as well; if you can’t find any, simply omit the miso altogether. Same for the morels—they can be substituted with any dried mushroom, or left out, in which case proceed with the same quantity of vegetable/chicken stock or water.

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AKIL AHMED

SOFITEL DUBAI JUMEIRAH BEACH DUBAI Growing up in India, Akil I learned the ropes of the culinary trade between 1991 and 1995 with a collection of hotels. As an ambitious chef, he worked my way up the ranks quickly. The inspiration to become a chef was his mother as he watched her cook and he learned the abc’s of cooking from her. He initiated his career with Accor Hotels in 1998 as chef de partie at the Sofitel City Centre, where his passion for gastronomy shined through everything he did and went on to lead the kitchen brigade and subsequently, the immense task of rebranding the property to Pullman Deira City Centre Dubai. His foray into Accor properties continued around the country including holding the position of executive chef for the pre-opening of Novotel and Adagio Abu Dhabi Al Bustan and now at Sofitel Dubai Jumeirah Beach. Akil’s preoccupation with classic French sauces forms the basis for much of his work. He terms sauce as ‘the verb of French cuisine’, and has tried to fully comprehend its place in cuisine as the one single component that can unite other, mostly diverse, flavours in harmony. For him, this is what differentiates ‘cuisine’ from ‘food’, and many of his recipes hold true to this philosophy. His dishes are created with simple ingredients combined with rich sauces and subtle flavours elevate them to a culinary art form.

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Beef Rossini is a French steak dish, named after 19th-century composer Gioachino Rossini. The dish comprises a beef tournedos (filet mignon) pan-fried in butter and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last moment. INGREDIENTS 250g beef tenderloin 50g potatoes 50g broccoli 50g heirloom beetroots 80g foie gras Sakura mix 50ml cream 50g shallots, chopped 40ml milk 40g butter 30g all-purpose flour 30g olive oil 2 sprigs thyme 3g garlic 40ml water Salt and pepper for seasoning Method Marinate the tenderloin with salt, pepper and thyme then sear it on a hot grill on all sides. Remove and rest the beef 10 minutes. Boil the potatoes until they are over cooked to make the mashed potato add milk, cream and butter to the mashed potatoes. Boil all the vegetables and sauté them with shallots, garlic and seasoning. Making the toile – use the flour, oil and water make the toile in non-sticky pan. Cross cut the foie gras on one side and sear both sides on a very hot pan. Finally cook the steak to your desired temperature and serve immediately along with accompaniments.

BEEF ROSSINI

by AKIL AHMED

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SLOW BRAISED LAMB SHANKS INGREDIENTS Lamb shanks 600g lamb hind shanks / 10g herbs, marinade for the shanks / 1l home-made tomato sauce / 100g mixed vegetable with chickpeas

by PRABA MANICKAM

Marinade 60ml olive oil / 18g salt / 35g garlic, chopped / 7g rosemary, chopped / 6g mint, chopped / 1g dried oregano / 18g salt / 25g anchovies, chopped / 5g black pepper / 11g turmeric Method Marinate the lamb shanks with the spice mix, keep in the fridge overnight. Seal the outside of the meat on all sides on the flat top grill with olive oil. Transfer to a roasting tray, add the home-made tomato sauce. Cover with aluminium foil and cook for 3 hours at 160C, once the shanks are cooked, remove it from the liquid. Blend the sauce, pass through a sieve. Re-heat the sauce and correct seasoning and consistency. Tomato sauce 200g onions / 50g garlic, sliced / 250g red capsicum / 250g carrots / 150g leeks 150g celery / 10g basil / 10g parsley / 5g rosemary / 5g thyme / 70g tomato paste 50g sugar / 10g salt / 5g pepper / 5g oregano / 2g bay leaves / 1l whole peeled tomatoes / 800ml water / 100ml olive oil Method In a medium pot, add 100ml of olive oil. Sauté onions, red capsicum, carrot, celery, leek for 6 to 8 minutes. Add garlic, thyme, rosemary and cook for 2 to 3 minutes. Add sugar, tomato paste and cook for 2 minutes, then add the whole peeled tomatoes. Add the water, oregano, basil, parsley, bay leaves, and season with salt and pepper. Cook until the right consistency is reached. This should take 20 to 30 minutes. And check the seasoning.

Mixed vegetables and chickpeas 20ml olive oil / 20g leeks, diced / 2g garlic, chopped / 20g zucchini, diced / 30g potatoes pre blanched, diced / 30g chickpeas, cooked / 2g parsley / 2g salt / 1g black pepper / 50ml tomato sauce Method In a pan, add oil and sauté the leeks, zucchini, garlic. Once the leeks starts to colour, add the carrots, potatoes, chickpeas and cook for 2 to 3 minutes. Finish with tomato sauce, parsley and season with salt and pepper.

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PAAYA SHORBA WITH MUTTON TROTTERS TRADITIONAL INDIAN BONE BROTH A clear soup made with whole spices and is a delight to have on chilly winter day. Paya (trotters) shorba is made extensively during the winter months because of the wonders it can do for your immune system. Paya is said to be a variation of the famous South-Central Asian stew Pacha, which is a boiled stew dish of sheep feet, brain, head or stomach. From there, it travelled east and was adopted by the cooks in the local cuisines of Punjab, Hyderabad and Lucknow. Over the years, it became an integral part of the Indian cuisine. This is an old family recipe that is made at my home at least thrice a week every winter.

by MEGHA KOHLI INGREDIENTS 4 mutton trotters, paya 2 tbsp ghee, clarified butter 10g ginger, roughly chopped 4 garlic cloves 3 bay leaves 2 black cardamom pods 2 green cardamom pobs 6 cloves 2 green chillies, slit and is optional ½ tsp turmeric powder Salt and pepper for seasoning Water, sufficient enough to cover the trotters Method Heat ghee in a pressure cooker and sauté the ginger and garlic. Add the whole spices and chillies (if using) and sauté for a minute. Add the turmeric and sauté. Add the paya and sauté for 3 to 4 minutes till they are light brown. Now add water till the trotters are fully submerged and add season with salt and pepper. Cover the pressure cooker with its lid cover and cook the paya on high flame for 2 whistles and on low flame for 2 whistles. Strain the soup and serve hot with one trotter in each bowl. Garnish with lemon and coriander. Mix the sliced cabbage with lemon juice, add the red chilies, fried curry leaves and mustard seeds.

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PRATEEK SADHU MASQUE MUMBAI

Born in Baramulla, Kashmir, in 1986, Prateek Sadhu grew up around family farms, leading him to the kitchen by his tenth birthday. His mother and aunt taught him the basics, and a passion for food soon derailed his initial plans to become a commercial pilot; instead, Prateek attended college for hotel management and began working in kitchens at Taj Hotels. Prateek went on to the Culinary Institute of America, graduating with double gold medals. After stints at several of the world’s finest kitchens including Alinea, The French Laundry, Bourbon Steak, Le Bernardin, and Noma, Prateek gradually developed a food philosophy that places local ingredients at the fore, sourcing within the region, and foraging for ‘lost’ ingredients. A move back to India connected Prateek with Aditi Dugar, who shared his vision of using purely local ingredients to create seasonal and sustainable dishes. After nearly two years of research and development, they opened Masque in the heart of Mumbai in September 2016. With Prateek at its helm, Masque ranked among the top 10 on Food Tank’s 2016 list of restaurant innovators in the world and was awarded the most innovative chef of the year by the Western Culinary Association of India. In December 2017, he was named Chef of the Year at the Conde Nast Traveller Top Restaurant Awards, where in 2018, Masque was ranked #5 among the country’s best restaurants. In August 2019, Masque was ranked on the Food & Wine and Travel + Leisure’s collaborative, inaugural list of the World’s Best Restaurants, and in 2020, the restaurant won the Miele One to Watch Award at Asia’s 50 Best Restaurants. In 2021, Masque ranked #32 on the list of Asia’s 50 Best Restaurants.

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INGREDIENTS Goan sausage filling 250g Goan sausage or chorizo Method Remove meat from the casing. Cook over low heat to render the fat; strain excess fat. Break up meat into smaller pieces and return to pan until cooked through. Sesame yoghurt dip 100g hung curd/Greek yoghurt 25g pickled onion and a little pickling liquid 25g pickled cucumber 20g tahini 2g toasted sesame seeds Salt for seasoning Method Whisk yoghurt till smooth. Stir in tahini and a little pickling liquid (this is for colour). Add the pickles and salt, to taste. Garnish with toasted sesame seeds. Gujia dough and assembly 250g flour 50g ghee, clarified butter 80g water Pinch of salt Method Stir together the flour, salt, and ghee to make a crumbly dough. Add water and knead until firm and cohesive. Feed the dough through a pasta machine, or roll by hand, until about 0.5 cm thick. Using a cookie cutter or overturned bowl, cut 8cm rounds of dough. Place a spoonful of sausage in the centre of each circle. Using your finger or a pastry brush, apply water all along the edge of the dough; fold one side over the other in the shape of a crescent, and gently press edges to seal. Make sure the edges are well sealed, or the filling will leak out while frying – you can also crimp the sides with a fork or do the more traditional fold-and-twist. In a pot, heat neutral oil to deep fry. Start with warm oil at around 75C, and gently lower the gujias into the pot; work in batches if necessary, to avoid overcrowding the pan. Gradually increase heat until oil is around 160C, turning the gujias when golden brown on one side. You can keep turning them gently as needed until evenly browned on both sides. Drain excess oil off the gujias on a paper towel-lined plate. Serve hot with sesame yoghurt dip.

GOAN SAUSAGE GUJIAS WITH A SESAME YOGHURT DIP

Note: if you can’t find Goan sausages, any spicy chorizo will do the trick.

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by PRATEEK SADHU

BAZAR LAMB CHOPS

by HAREESH GOPALAN

Indian marinated lamb chops cooked in tandoor served with “gastrique curry”, traditional Mughlai rogan josh and pomegranate Rogan josh, is a legacy in Indian cuisine - an aromatic, mild spicy, reddish Indian curry from Kashmir. Marinated lamb chops, inspired and epitomize the very best of north western India’s opulent of Moghul cuisine. The richness, flavours of tandoor cooked succulent lamb chop and rogan josh gravy is a great deal, a perfect combination and a sumptuous meal. Over the years, there have been different variations, different regions adding or substituting many ingredients according to their own palate. However, this version keeps 100% legacy and a contemporary French touch by adding a “gastrique curry” for a sweet, sour melody, fresh pomegranate to the dish for a crunchiness and sweetness. INGREDIENTS 4 lamb chops, cleaned 175g hung yoghurt 40g ginger and garlic paste 12g freshly ground cumin powder 25g garam masala 20g freshly ground coriander powder 20g turmeric powder 25g Kashmiri chili powder Juice of 1 lemon Salt for seasoning Gastrique curry 80g basic onion tomato masala 06g raspberry vinegar Serve with 120ml traditional rogan josh gravy Fresh semi hang yoghurt Pomegranate seeds Young coriander leaves Crispy slow fried chopped garlic Method Apply salt and ginger and garlic paste to the lamb chops and keep aside for 20 minutes. Take a bowl and with the rest of the ingredients to make a marinade. Apply the marinade to the chops and leave the bowl covered for another 30 to 60 minutes. Skewer the lamb chops on skewers and cook them in a pre-heated tandoor until tender. Heat the rogan josh gravy on a copper pan, taste to finish. Once the chops are cooked and have nice charred texture, remove them from the tandoor. Reheat the onion masala and deglaze it with raspberry vinegar to get a vinegary taste, this will give it a good balance.

Plating Spoon the gastrique curry, drizzle yogurt and arrange the pomegranate on top. Arrange the lamb chops and garnish it with the rest of pomegranate, fried chop garlic and young coriander leaves. Pour the hot sauce from the side.

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INGREDIENTS Lamb ouzi 7kg whole lamb 500g fresh labneh 75ml corn oil 50g tomato paste 30g salt 10g white pepper 10g ginger powder 10g cardamom powder 10g turmeric powder 3g saffron 100g mirepoix, carrot, onion, potato Method Marinade the whole lamb with fresh labneh, corn oil, tomato paste, salt, white pepper, ginger powder, cardamom powder, turmeric powder, saffron and mix it well. Let it rest for at least 8 hours. Place the lamb, the mirepoix in deep rectangular container and add 2 litters of vegetable stock in the container Cover with aluminium foil and cook for 4 hours at 110C. Oriental rice 1kg basmati rice 50g chopped garlic 25g ghee, clarified butter 50g lamb fat 500g minced lamb 50g onions, chopped 10g salt 5g white pepper 10g seven spices 5g cinnamon stick 4g whole cardamoms 1g bay leaves Method Wash the basmati rice and let it soak for half hour. Sauté the lamb mince with lamb fat, ghee, cinnamon stick, whole cardamoms, chopped onions and chopped garlic. Add white pepper, seven spices, salt and mix for 3 minutes until the ingredients are well combined. Strain the rice, mix all the ingredients and add hot water and cover with aluminium foil. Put the pot on slow fire for 20 minutes until the rice is cooked. Serve in an ouzi plate adding the ouzi on top of the rice and garnish with fried mix nuts. Would be nice to serve it with some Arabic mezze.

WHOLE LAMB OUZI by VIKESH SINGH

Ouzi is a communal dish, shared by families and communities. Achingly tender dish of a whole lamb served on a bed of aromatic rice and topped with nuts

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NIKHIL BRITTO RESTAURANT HEMANT OBEROI MUMBAI Nikhil started his culinary career with The Taj Mahal Palace, Mumbai and worked under the finest Chefs of the Country from the Bakery to the legendary Golden Dragon, Travelled through the Villages of South Karnataka and worked under Regional Chefs Of Bengaluru and Developed his Love for Karavali and Nati style Cooking. Currently working under Culinary Genius Chef Hemant Oberoi has taken his cooking to a next level where they follow slow and ancient cooking techniques with Global Cuisine.

KODAGU BRAISED GAMMON INGREDIENTS 500g gammon with less fat / 5g red chili powder 2g turmeric powder Wet masala 100g coriander / 4 garlic cloves / 3 green chilies 8 shallots Spice powder 15g coriander seeds / 12g cumin seeds / 5g peppercorns / 2cardamoms / ½ cinnamon stick 2g mustard seeds / 3 cloves / 5 curry leaves / 5 shallots, diced / 4 garlic cloves, crushed Method Broil the spices until slightly brown and make a fine powder in a blender. Marinate the gammon with turmeric, red chili powder and salt and keep it aside for 1 hour. Make a coarse paste of the wet masala ingredients. Heat oil in a pan and sauté the shallots and garlic lightly. Place the gammon on top of the shallots and garlic and add the wet masala, let it braise for an hour and a half. Add the spice powder, temper it with the curry leaves and sliced green chilies. Serve hot with some steamed rice.

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MUTTON ROGAN JOSH INGREDIENTS 800g boneless mutton / 250ml cooking oil / 3g green cardamom / 2g cloves / 2g black cardamom 3g aniseed / 1g bay leaves / 4g black peppercorns 1200g red onions, sliced / 50g ginger garlic paste 8g fennel powder / 30g deghi mirch powder soaked in 50ml water / 5g garam masala / 250g yoghurt 3l mutton stock Garnish and serving 10g ginger, julienne / 10g brown onions / 20ml desi ghee – clarified butter / 16sprigs coriander / 8pcs naan bread / 4 portion cumin and green pea’s rice 4 pcs papadum / 100g cucumber julienne / 100g mango chutney / 100g lemon pickle / 100g onion tomato yogurt / 1 lemon cut into 4 wedges Method Heat oil in a pot on a low flame. Add green cardamoms, cloves, black cardamom, aniseed, bay leaves and black peppercorns. Stir at medium heat for half a minute till it begins to crackle. Add the onions and stir fry at medium high heat till it turns light brown in colour. Add the ginger garlic

by YUGAL KISHOR

paste and stir at medium heat for a minute. Add the boneless mutton pieces and stir to mix well. Add salt, fennel powder, cardamom powder and soaked deghi mirch and stir at medium heat for 2 to 3 minutes to coat the mutton well with spices. Add yoghurt and stir to mix well, cover and cook for 20 minutes on medium heat. Add garam masala and stir at medium heat for 5 minutes. Add the mutton stock and seal the pot lid and keep it on low flame for 1 hour or till the mutton is tender. Strain the boneless mutton out of the gravy and also strain the gravy and reduce it on slow flame to the desired consistency. Plating Heat the desi ghee in a pan and add ginger juliennes, sauté it. Add the mutton pieces and strained gravy, heat it to the required consistency and adjust the seasoning. Serve in copper pan with cumin and green pea’s rice, rogan josh, naan bread, papadum, cucumber juliennes, lemon and coriander. Serve mango chutney, lemon pickle and onion tomato yoghurt on the side.

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TAMARIND BBQ BEEF RIBS

by PRASHANT CHIPKAR

Our Beef ribs are slow cooked and then flashed on a grill to get a nice char on the outside. The ribs are then glazed with Tamarind chutney mixed with activated charcoal, ginger, and coriander. This is served with a fresh slaw of cabbage and grilled corn. INGREDIENTS 600g beef short ribs 40g sunflower oil 2g black pepper corns 3g salt 2g deggi mirch 4g fresh coriander 4g ginger 5g rosemary 10g green apples 5g curry leaves 5g red chilies 5g lemon juice 1g chives 45g tamarind glaze 200g corn 2g mustard seeds 6g mint vinaigrette 25g red cabbage, sliced 1 sous vide bag Method Mix the oil, black pepper, salt, deggi mirch, fresh coriander, ginger, rosemary, green apples and marinate the beef short ribs. Vacuum pack it in the sous vide bag. Cook it in a sous vide for 48 hours at 62C or in a large pot with water at 62C. Remove the short ribs from the sous vide bag and grill it. Apply the tamarind glaze on top of the ribs and garnish with the chives In a sauce pan with boiling water, boil the corn for 5 to 7 minutes, let it cool and grill it for a few minutes. Pour the mint vinaigrette on the corn Serving Mix the sliced cabbage with lemon juice, add the red chilies, fried curry leaves and mustard seeds.

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INGREDIENTS 12g fettuccine 1l chicken stock 12 prawns, deveined 5pc chorizo sausage, sliced Pinch of saffron 3tbsp olive oil 1 tbsp garlic, minced ½ tbsp paprika, sweet and smoked 2 bay leaves Chili flakes ½ onion, chopped 1tbsp lemon 1tbsp parsley, chopped Salt and pepper for seasoning 25ml chardonnay Method In a pot add 1 tablespoon of olive oil along with the chopped onions and bay leaves. Sauté till translucent and add the chicken stock. Once hot, add the pasta and cook it al dente. Drain and keep aside. In a pan add 2 tablespoons of the olive oil and garlic. Sauté, add the prawns, chorizo, salt, chili flakes, lemon juice, pepper, chardonnay and toss for a few seconds. Put the pasta, saffron, parsley and paprika, toss until it all comes together. Make sure not to overcook the prawns. If required, you can add a spoon or two of the stock to make sure the pasta doesn’t dry out. I usually use 2 tablespoons while tossing the pasta. Serve hot with your choice of toasted bread to mop up the sauce left at the end.

Spanish food is one of my favourites and here’s my take on the classic! Simple, delicious and hearty. Its quick and a very moreish recipe. Using homemade pasta accentuates the dish further. Mix of salty, spicy chorizo, sweet prawns, silky pasta, umami stock and spicy chili always hits the spot.

PAELLA PASTA by URVIKA KANOI

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Outside of India, Vindalho is extremely misunderstood. More commonly known as Vindaloo, it has been made popular in the west by curry houses which serve a blisteringly spicy curry with no resemblance to the real Goan Vindalho. Originally known as “carne de vin d’alho”, meaning meat cooked in chardonnay and garlic, Vindalho started its journey in Portugal and travelled to Goa when the Portuguese colonised in 1510. The Portuguese would marinade their meat in chardonnay and garlic, and slow cook until tender. This evolved however when introduced to the Goan palette and the chardonnay was replaced with vinegar. The Goan Vindalho of today is spicy but not eye-watering. The heat is warming and heady, and the tang of the vinegar is unmistakable. This is my version of a classic Goan dish and one which I often share with friends as an introduction to Goan cooking.

VINDALHO

by EMMA DINIZ RYAN

INGREDIENTS Marinade 4 dried Kashmiri chillies / ½ tsp cloves / 10 black peppercorns / 1 cinnamon stick / 1 tsp cumin seeds ½ tsp turmeric / 8 cloves of garlic / thumb size piece of ginger / 50ml water / 5 tbsp malt vinegar Curry 1 onion / 1 tsp mustard seeds / 1 tsp Kashmiri chilli powder / 1 large tomato / 250ml water / 1 tbsp jaggery / ½ tsp salt / 1 tbsp malt vinegar / 1kg meat of your choice - leg of lamb or beef chunks Method In a pan, gently toast the Kashmir chillies, cloves, peppercorns, cinnamon and cumin until they release some aroma. In a grinder, pulse the spices with the other marinade ingredients to form a paste. Chop up the meat into 1 inch pieces and rub with the marinade. Cover with cling film and leave in the fridge for 6 to 8 hours or overnight. To make the curry, heat 1 tbsp vegetable oil in a large deep saucepan and add the finely diced onion and tomato. Cook on a low heat, stirring frequently for 15 minutes until sweated and starting to lightly caramelise. Add

the mustard seeds and cook for a further minute until they start to pop. Add the marinated meat and stir to coat it in the onion and tomato mixture. Cook for a minute. Add the water and salt and simmer, covered with a lid, on a very low heat for 1 hour. Season with sugar, vinegar, chilli powder and taste to adjust the seasoning to your taste buds. Serve with rice. This curry is best made a day in advance for the flavours to mature.

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dessert

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ALMOND PHIRNI

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PECAN AND MAJDOOL DATE CAKE

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ROSE AND FIG MACARON

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BANOFFEE VERRINE

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SOFT CARROT CAKE

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GULABJAMUN BRIOCHE PUDDING,RASMALAI CUSTARD

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BATICA BLONDIES

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PESHAWARI SAMOSA, COFFEE SHRIKHAND

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GOBINDO BHOG KHEER, NUTS, SORBET, AIR DRIED FRUITS

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SHEER KHURMA

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AIR DRIED HALWA, STRAWBERRY YOGHURT KULFI

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INDIA ON A PLATE

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BLACK FOREST CHOCOLATE CREMEUX

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CHOCOLATE MOUSSE

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ROSE MUHALABIYA

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SAFFRON MILK CAKE

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On 6th September 2016 Guinness World Records recognised Newby’s new oneof-a-kind masterpiece teapot The Egoist, designed by the Chairman of Newby Teas, Mr. Nirmal Sethia, as the “Most Valuable Teapot in the World”, valued at up to $3 million. The Egoist designed by Mr.Nirmal Sethia - Chairman of Newby teas

PRESERVING HERITAGE AND ART OF TEA

Rubinglass Tea Pot, ca.1750

Harmony Tea Pot, 2017

Monkey Tea Pot, ca.1735

With objects from Europe, Asia and the Americas, and from over a thousand years of history, the Chitra Collection is a unique reflection of the importance of tea and the diversity of tea drinking customs across the world. For centuries, tea played a central role in culture and society as a medicinal and revitalising drink, a focus for hospitality and familial domesticity, and as a symbol of national identity. The exquisite and innovative tea wares preserved in the Chitra Collection are testimony to the significance of tea and the rich material culture that it has inspired over the past millennium.

Chitracollection.com

MEGHA KOHLI

LAVAASH BY SABY NEW DELHI Deeply influenced by her grandmother’s and mothers cooking, Megha Kohli started pottering around in the kitchen when she was barely 5, indulged, as she was by her grandmother who had no qualms about her messing up the kitchen. And today Megha is one of India’s youngest chefs and a popular name in the F&B industry who has created quite a buzz at Lavash By Saby, the Armenian restaurant in Delhi’s artsy Mehrauli area. Her mantra is that cooking is an emotional process and not a technical one. You can serve the most perfectly prepared dishes, but if you haven’t connected with the food and the farmers while making it, it’s an effort gone waste. She was involved with Lavaash since its inception and research about Armenian cuisine. She firmly believes in using only local, regional and sustainable produce. Her restaurant is one of the first restaurants in India that has a menu that uses 100% local ingredients and nothing in the kitchen is imported. Known for her very warm and affable nature, Megha loves to interact with her guests and rattle off the history behind each dish she serves. She wants her guests to know just how much thought, effort and research have gone into the preparation of each dish.

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ALMOND PHIRNI by MEGHA KOHLI Phirni or Firni is a traditional Indian dessert made with milk and rice. This sweet dish was introduced to us Indians during the Mughal era. Slow cooking is the key technique of cooking this dessert. The milk slowly reduces and gets infused with the rest of the ingredients. INGREDIENTS 50g rice, soaked in water for 30 minutes 150g sugar, you can add less, depending the sweetness you desire 1l milk 2 tsp almond essence ½ cup almonds, chopped ½ cup pistachio, chopped Method Put the milk in a kadhai and give it a good boil. Make a paste of the rice with 1 tablespoon of water in the mixer. Once the milk has boiled, lower the flame, add the rice paste and stir it at regular intervals. After 30 minutes the milk would have reduced. Check if the rice has cooked and add the sugar, almond essence and stir. Pour the mixture into your serving bowl and let it cool for 30 minutes. Once it reaches room temperature put it in the fridge for 2 hours. Serve chilled and garnish it with almonds and rose petals.

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ANKIT BHARDWAJ

JUMEIRAH AT SAADIYAT ISLAND RESORT ABU DHABI Ankit Bhardwaj is an International awardwinning pastry chef currently working at Jumeirah at Saadiyat Island Resort. He has worked in the high volume kitchens of five star hotels in India and the UAE, He has also trained under distinguished chefs such as World Champion Frank Hasnoot, Champion coupe de monde Wei Loon Tam, MOF Michel Perruchon, Antonio Bachour and Fabrice David from Valrhona Tokyo to name few, which has helped me to perfect my pastry techniques and develop my own unique pastry style. He will be representing Middle east and Africa in the upcoming C3 competition organized by Valrhona in the late 2021.

PECAN AND MAJDOOL DATE CAKE INGREDIENTS Majdool date cake 210g majdool dates / 6g baking soda / 300ml water / 60g butter / 90g brown sugar 5g vanilla bean extract / 190g flour T 45 / 37g chocolate chips 50g eggs / 7g baking powder Method Deseed the dates and chop them into small pieces. Soak chopped dates, baking soda in hot water for 30 minutes. Make it a paste using hand blender. Cream the butter and add the brown sugar in the electronic mixer. Add the eggs one by one till the sugar is dissolved and fold in the flour and baking powder. Add the date Liquid and the chocolate chips at last. Rest the Mix in the chiller for 4 hours. Bake it at 170C for 20 minutes.

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by ANKIT BHARDWAJ Pomegranate molasses caramel 200g sugar / 120g pecan nut / 50ml pomegranate molasses / 48g coconut powder / 1 ½ vanilla bean pod / 32g cocoa nib Method Caramelize the sugar and glucose and heat the cream in a separate pan. Add the vanilla bean to the cream. Once the sugar caramelized add the liquid cream and salt. Add the pomegranate molasses. Add the butter in last and let it melt. Use a hand blender to emulsify the sauce. Caramelized pecan 200g toasted pecan nut / 20g sugar / 5g mycryo cocoa butter / 30ml water / 2g vanilla extract Method Toast the pecan nut and let it cool down. Chop the pecans into small pieces. Cook the sugar and water to 118C and remove it from the heat and add the pecans. Continue stirring away from the fire till the

sugar crystalizes. Sieve the nuts and remove extra sugar. Put the nuts in the new pan and caramelize. Add vanilla extract and cocoa butter at last and let it cool down on the silicon mat. Store them in airtight container. Fig leaf ice cream 6 fig leaves / 985g milk / 305g cream / 248g egg yolks / 16g stabilizer / 100g sugar / 2ml fig aroma 150g atomized glucose / 40g milk powder Method Heat the milk and cream, infuse the fig leaves for 2 hours. Strain the mix and discard the leaves. Take the liquid back on fire. Mix sugar, egg yolk, milk powder, stabilizer, atomized glucose, and fig aroma into a smooth paste. Temper the dry paste with 50% of the hot milk. Add the paste back into the milk the pan and cook till 82C. Cool down the mixture on ice bath and churn in the ice cream machine.

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TRISHA HENAULT DUBAI

Born and brought up in Delhi, India, in a household where every meal was like an opening of a Pandora´s box, full of surprises, infused with Trisha Henault mother´s love. Her foray into the culinary world was not something she had planned on taking professionally, however her passion to cook eventually took over and the stars aligned for her to clear the rigorous selection process of Oberoi´s OCLD programme for Kitchen Management. The extremely stringent training at Oberoi taught her to understand that perfection is in the details and perfection is the only entity. Choosing to be a chef, for a woman, some 10 years back in India, was not a very ideal choice of a career for many around, yet, Trisha was adamant and focussed. It´s been a beautiful, yet a bitter-sweet journey. Many a times, she wanted to give up due to the belittling comments and the challenges she was faced with, however, she had her eye on the prize and over the course of her journey, it has taken time but, here she is to have finally earned the title of a Pastry Chef. She got the opportunity to head the chocolaterie at The Bvlgari Resort, Dubai which further honed her skills and expanded her expertise as a Chocolatier too. After all these years, it has led her to her current role as a Pastry Chef, where Trisha continues to strive for excellence.

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ROSE AND FIG MACARON by TRISHA HENAULT INGREDIENTS 106g almond meal 106g confectioners’ sugar 3 large egg whites, room temperature, divided into 45 grams and 45 grams 118g granulated sugar 80g water 1g cream of tartar to stabilize 1g gel food colouring - optional Dried rose petals, as garnish Method Sift the almond meal and powdered sugar into a large bowl. Make a well in the centre of the dry ingredients and pour in 45 grams of egg whites. Fold the mixture together until combined. Cover with plastic wrap and set aside.

Next heat of granulated sugar and the water in a pot over medium heat with a candy thermometer attached to the side. Bring to a boil then reduce the heat to medium and continue cooking until the mixture reaches 113C. Once the mixture starts to boil, pour the remaining 45 grams of egg whites in the bowl of a stand mixer and whisk on a medium speed. Add in cream of tartar to help stabilize the meringue and continue to mix at a medium speed until soft peaks form. Remove the sugar syrup from heat once reaches 113C and slowly pour the syrup down the side of the mixing bowl into the meringue on a medium speed. Once the syrup is fully mixed in, increase the mixing speed to high and mix until glossy, stiff peaks form. If you want to colour your macarons, mix in the gel food colouring in this step. There should be a tiny bend in the peak of your meringue when the whisk is lifted. Mix the meringue into the almond and powdered sugar mixture in three additions. Once the meringue is mixed in, fold the batter in a circular motion until thick ribbons of batter run off the spatula when it’s lifted. Be careful not to over mix the batter.

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AKSHAY BATRA

SOFITEL DUBAI THE PALM DUBAI Born and raised in Mumbai, India, Akshay was definitely influenced by his family, after being inspired by his mother, he started to enjoy the different perspectives of being a chef, a pastry and chocolate maker. Over the years he began to realize that he had a strong flair for creativity and understanding complex flavours. The support from his family of his career choice made him enjoy what he did and pushed him to take on new challenges. After completing his Bachelors in Hotel Management from the Welcomgroup Graduate School of Hotel Administration, Manipal, India, he got his Masters in Baking and Pastry Arts from the world-renowned Culinary Institute of America. His culinary journey began at the MGM Grand Hotel in Las Vegas. Over the years he has also worked with Palms Hotel & Casino, Las Vegas and the Taj Group of Hotels, India. In 2015, he relocated to the UAE and was part of the opening team at the Intercontinental Dubai Marina and then worked with Atlantis the Palm, Dubai for 3.5 years. Currently, as Pastry Chef, he is overlooking Sofitel Dubai the Palm’s Pastry operations. For Akshay, baking is a science. It requires precision and accuracy in making those sweet treats a mouth-watering masterpiece that brings people back for more. He is cautious and calculated when measuring out ingredients. He understands the importance of accuracy in baking, and has learned about proportions and consistency. A dessert needs to have the same variety and balance of textures, flavours, temperatures, colours, shapes and heights as any other dish.

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BANOFFEE VERRINE A twist on the classic English dessert Banoffee Pie, this dessert is made in the form of a Verrine by AKSHAY BATRA

INGREDIENTS 1 tin condensed milk 200g digestive biscuits 60g butter, melted 15g corn nibs 2g sea salt 600ml whipping cream 120g dark chocolate 150g cooking cream 2 bananas Method In a deep heavy bottom saucepan, fill water and put a can of condensed milk and immerse and cook it for 4 hours ensuring the water is always topped up, to make a dulce de leche. Crush the digestive biscuits and mix with sea salt and cocoa nibs. Whip half the quantity of whipping cream and mix with 200 grams of the dulce de leche to make a dulce cream. Whip the other half of the whipped cream and keep aside. Boil the cooking cream and pour over the dark chocolate to make a ganache and blend it.

BANOFFEE VERRINE Assembly

Take a Glass and assemble the Verrine in the following layers starting with Digestive biscuit base, dulce de leche, sliced bananas, Dulce cream, whipped cream. Let these layers set in the refrigerator for 2 hours. Once it is set add a thin layer of the ganache on top of this and let set. Garnish with a chocolate macaron or few slices of caramelized bananas.

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VANSHIKA BHATIA

TOGETHER AT 12TH LE MERIDIEN GURGAON Vanshika Bhatia has been cooking and baking since she could reach the stove top. In 2012, she did her formal training in the culinary arts from Le Cordon Bleu in London and then worked in some of the prestigious kitchens, at Noma in Copenhagen, Gaggan in Thailand and in Dubai with Junoon. A strongly believer in the age old saying ‘change is the only constant’ and hence keeps on moving as fast as the world of food does. After all the travel, she returned back to India to join Olive Bar and Kitchen in Delhi. It was her dedication, being creative got her promoted to the position of head chef of Ek Bar, one of the restaurants under the Olive Umbrella. Currently, Vanshika heads her own Kitchen at Together at 12th at Le Meridien Gurgaon and has taken the culinary world by a storm by becoming an advocate for using sustainable techniques and locally sourced produce in commercial kitchens. Named as one of the 40 chefs under 40 in India, spoke about the issues of solving world hunger crisis at the World Economic Forum and even got awarded as an Outstanding Woman in Environmental Awareness by FICCI Flo.

SOFT CARROT CAKE by VANSHIKA BHATIA INGREDIENTS 390g refined oil / 450g brown sugar / 255g milk / 360g flour / 10g baking soda / 3g salt 10g cinnamon powder / 400g carrots grated 70g carrot purée, cooked Method Pre-heat the oven to 175C. Mix the refined oil and brown sugar. Juice and cook the carrots till half. Mix all dry ingredients together and fold the dry ingredients gradually in the oil and sugar mixture. Fold in the grated carrots and purée. Bake till the skewer comes out clean.

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GULABJAMUN BRIOCHE PUDDING, RASMALAI CUSTARD by JITIN JOSHI INGREDIENTS 4 gulab jamuns / 6 brioche slices Soaking mix 100ml whole milk / 100ml double cream 35ml gulab jamun syrup / 1 egg / 20g unsalted butter Rasmalai custard 200ml whole milk / 200ml double cream 10 saffron strands / 2 egg yolks / 4 green cardamoms / 100g caster sugar Finishing 100g caster sugar Method Soaking mix Whisk all the ingredients together and pass through a fine sieve. Check the sweetness and add a bit more gulab jamun syrup if desired. Pudding Take a small cake loaf tin. Line it with baking parchment. Slice the gulab jamuns into 4 to 5 slices each. Dice the butter into small cubes and set aside. Soak the brioche slices and line the mould. Alternate 3 layers of brioche with 2 layers of sliced gulab jamun. Dot to top with diced butter and pour any remaining soaking mix. Set aside for 30 minutes. Pre heat a convection oven to 180C. Bake the pudding for 30min. Check by inserting a metal needle though the centre and it sold come clean. If not give a few extra minutes. Cool in a refrigerator. Remove from the mould and slice into 4 portions.

reduce the flame. In a bowl mix the caster sugar and egg yolks. Add a quarter of the warm milk and temper the egg yolk-sugar mix. Then add the egg and sugar mix back into the rest of the milk and cream. Stir continuously scraping the bottom of the pan. Do this till the custard starts to thicken and coats the back of the spoon. Set aside.

Rasmalai custard Heat the milk with crushed green cardamoms and saffron. Let it come to a boil and then add the double cream and

Assembly Heat the pudding in a microwave for 20 seconds. Sprinkle castor sugar and caramelize the top using a blow torch. Serve with warm rasmalai custard.

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BATICA BLONDIES by EMMA DINIZ RYAN INGREDIENTS 85g unsalted butter 85g coconut oil 150g light brown sugar 50g granulated sugar 100g plain flour 100g fine semolina 2 eggs 50g desiccated coconut 1 tsp baking powder 1 tsp vanilla extract ¼ tsp grated nutmeg ½ tsp salt Method Preheat the oven to 180C and line a 20cm baking tray with parchment. Start by cutting the butter into small cubes and melting in a saucepan on a medium heat for 3 to 4 minutes until browned. When it starts to smell nutty and produces a thick layer of foam, lower the heat and add the coconut oil and stir until melted. Add the light brown sugar and granulated sugar to the pan and stir until the sugar has dissolved. Pour the mixture into a bowl to cool down. While this is cooling, sieve the flour into a bowl and add semolina, nutmeg, salt and baking powder. Once the butter and sugar are no longer hot to the touch, add eggs and beat in with a whisk. Add the coconut and fold to combine together. Pour the wet ingredients into the dry and gently fold until everything is fully combined and you can no longer see flecks of flour or semolina. Pour the mixture into the lined tray and bake in the oven for 20 to 25 minutes until the top is set and a skewer comes out clean.

This chewy, soft buttery blondie takes influence from the traditional Batica, a Goan cake often eaten during the festive Christmas period. It is a staple Goan dessert made of semolina and coconut and is made with a batter that ferments overnight. Drawing on both my upbringing in the UK and my Goan heritage, this recipe is a nod to Batica in the form of a blondie, the lesser known sibling of the classic chocolate brownie. While Batica is classically fluffy and grainy and blondies are fudgy, this hybrid bake combines the best of both worlds, and the result is rich with coconut flavour, with the bite of desiccated coconut and semolina, the aromatic hit of nutmeg and the soft texture of butter combined with coconut oil.

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PESHAWARI SAMOSA, COFFEE SHRIKHAND Chocolate samosa or “Chocomosa” is my most copied signature dish and provided a new ‘avatar’ to the iconic samosa, catapulting it from a savoury to a sweet genre. Ever since, I have come across countless sweet variations of the samosa and have even been served the ‘ Chocomosa’ in a couple of restaurants with the server oblivious to who it is being served. Peshawari samosa is another of my variation of a sweet samosa and is inspired from the Peshawari Naan – a bread that is more English than Indian. I encountered this sweet naan once I arrived in London and now have exported my own version to my restaurants! INGREDIENTS PESHAWARI SAMOSA 100g desiccated coconut /30g ground almonds 30g flaked almonds / 1 tsp ground cardamom / 4 tbsp granulated sugar / 80ml unsweetened condensed milk / 30g pistachio nuts, chopped / 30g raisins, chopped / 8 double-layered spring roll sheets, cut into squares plain flour glue for sealing / vegetable oil for deep frying Coffee shrikhand 30g instant coffee powder / 1tsp green cardamom powder / 250g thick Greek yogurt / 100g caster sugar Espresso sauce 30g instant coffee powder / 80g moscavado sugar Garnish Baby meringues / chocolate chips

BY VINEET BHATIA

Method Plain flour glue Take 2 or 3 tablespoons of plain white flour and add a few tablespoons of warm water to the flour. Keep stirring the mixture and adding more water if necessary. The consistency of this mixture should resemble glue- slightly runny but sticky. Peshawari samosa In a bowl add all the ingredients and mix together to form the sweet filling. For samosa, divide the cut out spring roll squares into two to form a triangle. Fold to form a cone, sealing the pasted straight edge with the flour glue. Then lift the cone with the tapered end at the bottom and fill with the sweet mix. Seal the open end with the flour glue, pressing the edges firmly together. The prepared samosa should be kept refrigerated for about 30 minutes or till you are ready to use. Deep fry in hot oil till golden, remove and place on absorbent paper to soak excess oil. Samosas can be optionally garnished with melted white and dark chocolate lines, piped through a fine tipped piping bag. Coffee shrikhand In a bowl add the instant coffee powder, green cardamom powder and caster sugar. Pour in 40mlof warm water, whish well till the coffee and sugar dissolve in the water. Add the thick Greek yogurt to the coffee mixture and whisk till coffee is well incorporated. Keep in refrigerator. Espresso sauce Whisk all the ingredients in 20ml of warm water till a smooth glaze. Serving Spoon coffee shrikhand on a plate and top it with the coffee glaze. With the back of the spoon, smear the shrikhand and coffee glaze on the plate. Arrange the samosas, meringue and chocolate chips alternatively on the plate.

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177

GOBINDO BHOG KHEER, NUTS, SORBET, AIR DRIED FRUITS by MANISH MEHROTRA INGREDIENTS Kheer 35g gobindo bhog rice / 100g condensed milk 500ml full cream milk Method Wash the rice a couple of times and soak it in water for at least an hour, strain and reserve. In a saucepan bring the milk to a boil and add the soaked rice to the milk. Stir constantly till the mixture thickens and the rice is completely cooked. Cool the kheer and add the condensed milk. Check for sweetness. Reserve 30 grams of the cooked kheer for the wafer and reserve the rest till needed. White chocolate sticks 30g white chocolate / piping bag / parchment paper Method Melt the white chocolate in a double boiler. Temper the chocolate if required. Pipe in straight lines over the parchment paper and leave it to set at room temperature. Once set, store it in an airtight container. Kheer wafer 30g cooked kheer, thick / silpat / palate knife Method Pre Heat the oven to 150C Cook the reserved kheer until it thickens. Chill and purée the kheer until it is smooth. Spread the kheer purée on a silpat using a palate knife until a thin layer is formed. Bake it for 8 to 10 minutes till the wafer gets a light brown color. Serve With 1 scoop pistachio ice cream / 1 quenelle mango sorbet / 1 quenelle black currant sorbet / air dried strawberries / air dried blackcurrant / air dried mango air dried raspberries / slivered almonds mint sprigs roasted cashew nuts

Serving Spoon the kheer in a plate and spread it in a circle. Spread the air dried fruits, nuts and mint leaves randomly all over the kheer. Place the pistachio ice cream scoop at the top of the plate, the mango sorbet below right hand side of the plate and the blackcurrant sorbet below left hand side of the plate. Break the kheer wafer into shards and arrange three of them at different angles over the kheer.

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SHEER KHURMA

by SURJAN “CHEF JOLLY” SINGH

A Persian classic and traditional festive dessert cherished during Eid. “Sheer” is the milk and “Khurma” is the dates.

INGREDIENTS 1l full fat milk 150g vermicelli fine 20g roasted charoli/chirongi 20g roasted almond slivers 20g pistachio slivers 50g ghee 30g sugar, check sweetness to your liking 10g dates, sliced ¼ tsp green cardamom 20g mawa, milk cake 1g saffron stigma

Method Use a thick bottom pan to reduce the milk to a thick consistency almost reduced by quarter, and leaving the milk ¾. While the milk is reducing, sauté the vermicelli gently in ghee to a golden hue. Now add to the reduced milk the roasted vermicelli, cardamom powder and continue to simmer at medium heat while reducing it down further to quarter, leaving 50% of the initial milk condensed. Add the sugar, mix well and later add the ground mawa / milk cake, roasted nuts, sliced dates and saffron. Blend it all together gently. Serve it warm or chilled as per your choice and garnish it with gold vark (leaf) if you wish and enjoy it with family and loved ones!

179

AIR DRIED HALWA, STRAWBERRY YOGHURT KULFI

water and beetroot juice on the halwa sheet. Cut rectangles and it can be stored layered with baking paper in the chiller before use.

by ADITYA KUMAR JHA INGREDIENTS Halwa 20g semolina / 25g ghee / 100g caster sugar 250ml skimmed milk / 10g pealed pistachio / 1g dried rose petals / 3g beet root juice / 1g saffron water Method Place the semolina in a large shallow pan with the milk, sugar and ghee. Slowly bring to a simmer, then continue to cook until it is very stiff, sticky and the mixture forms a ball in the centre. Turn out onto a greased silicon mat. Place another silicon mat on top and roll out until very thin (about 2mm). Back onto the mixture and lightly roll the surface to set the pistachio and rose into the halwa. Allow to set at room temperature for 24 to 48 hours before cutting into rectangles sheets. Now splash the saffron

Strawberry yoghurt kulfi 250g fresh strawberries / 20g white chocolate / 75g demerara sugar / 18g liquid glucose / 68ml cream 200g yoghurt Method Make a purée of the strawberries and place it in a saucepan with the cream, glucose and demerara sugar. Gently bring the mixture to a simmer to dissolve the sugar, then remove from the heat. Fold in the yoghurt and blend the mixture with a hand blender until smooth. Strain the mixture, pour into beaker and freeze for 18 hours. Now churn the mixture and put in four cylindrical tubes freeze for one hour and roll into halwa sheet. Strawberry mescal compote 100g fresh strawberries / 4g caster sugar / 25ml mescal Method Place the strawberries in a saucepan with the sugar over low heat and simmer until soft. Pour in the mescal, cover with a lid and cook it for 2 minutes. Cool it down and reserve in a glass container.

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INGREDIENTS Cured Carrots 10g salt 22g cane sugar 6g 5 spice mix 1kg carrots 750ml milk 130g cane sugar 30g ghee 300g evaporated milk solid Garnish 50g rohdendron gel 50g apple crumble 50g mix nuts 50g walnut crumple 50g raisin gel

INDIA ON A PLATE by SANJAY THAKUR

Method Cure the carrots overnight with the spice mix in air tight container. Remove the excess liquid and bake it in oven for 375C until lightly coloured and tender. Heat 6 tablespoons of ghee in a deep bottomed heavy pan or kadhai. On a low heat, sauté the carrots in ghee stirring often for 15 to 20 minutes until it is cooked tender. Add 2 cups of crumbled or grated khoya (mawa or evaporated milk), mix thoroughly and then add 130g of cane sugar. Combine and mix well. Adjust the amount of sugar depending on the sweetness of your khoya. If your khoya is sweet, add 100g of cane sugar. Make sure that the khoya and sugar melts, the milk will start to thicken, reducing and leaving the edge of the pan. When you see these signs, switch off the heat. At room temperature blend the mixture to the required consistency. Garnish Use toppings that are accessible: Rohdendron juice is available in market otherwise can be replaced by strawberry. Reduce the juice to desired consistency. Apple crumble, thinly slice apples and glaze it with saffron sugar syrup, let it dry in oven over a low heat of 45C, once completely dried out blend it for a rough mix. Mixed nuts (almonds & cashews), blend it to a coarse powder. Walnut crumble, dust brown sugar over walnuts bake at 160C until the sugar melts. Raisins, soak the raisin overnight in 60ml of warm apple juice and purée it to a smooth consistency.

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BLACK FOREST CHOCOLATE CREMEUX, CHERRY COULIS AND FLOURLESS CHOCOLATE SPONGE by ANKIT BHARDWAJ INGREDIENTS Flourless chocolate sponge 250g butter / 250g dark chocolate 70% / 40g water 125g sugar / 65g sour cherry purée / 270g eggs Method In a pan heat water, sugar, and butter. Add the hot liquid into chocolate and blend. Add eggs one by one and whisk. Add the sour cherry purée at last and emulsify everything with hand blender. Spread the liquid in the baking mat and bake at 160C for 12 to 15 minutes. Dark chocolate creamy 250g milk / 250g cream / 100g yolk / 280g chocolate 64% / 50g sugar Method Heat the cream and milk in a pan. Mix yolk and sugar in a bowl. Add yolk mixture to cream and cook it and 82C. Add the cream mix to the chocolate and blend it and put in chiller overnight. White chocolate whipped ganache 1120g cream / 240g white chocolate / 4 vanilla bean pods / 10g gelatine mass Method Heat the cream with the vanilla bean. Add the cream to the chocolate and make an emulsion. Mix it well with hand blender and store in the chiller over night before using. Cherry compote 128g fresh cherries / 60g cherry amarena / 55g liquid glucose / 45g sugar / 10g pectin slow set Method Deseed the fresh cherries and cut them into small pieces. Mix pectin with sugar, at the same time heat both the cherries and Liquid glucose up to 40C. Mix sugar and the pectin and add to the pan. Bring it to boil and remove from the fire. Rest the compote in the chiller for overnight before use. Cherry compote 128g fresh cherries / 60g cherry amarena / 55g liquid glucose / 45g sugar / 10g pectin slow set

Method Deseed the fresh cherries and cut them into small pieces. Mix pectin with sugar, at the same time heat both the cherries and Liquid glucose up to 40C. Mix sugar and the pectin and add to the pan. Bring it to boil and remove from the fire. Rest the compote in the chiller for overnight before use. Let the sponge cool down and break into small pieces. Dry the sponge pieces in the de hydrator and blend in robot coupe to make a fine powder.

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CHOCOLATE MOUSSE by AKSHAY BATRA

INGREDIENTS 250g dark chocolate 62% 200ml milk 400ml whipping cream 4g gelatine 10g liquid glucose Method Bloom the gelatine in ice cold water. In a heavy bottom saucepan bring the milk to a boil. Pour this milk over the chocolate and blend. Add the bloomed gelatine to this warm mixture after straining excess water. Whip the cream and fold this into the mixture. Pour the mousse into a bowl and let it set in the refrigerator for 2 hours. Garnish with chocolate shavings or fresh berries.

A rich dark chocolate mousse made with dark chocolate

BANOFFEE VERRINE

183

ROSE MUHALABIYA by AKSHAY BATRA

A traditional Arabic dessert made with milk and corn flour, flavoured with rose water.

INGREDIENTS 1l milk 125g sugar 70g corn flour 70g rose water Garnish 30g roasted pistachios, flakes 30g dried rose or almond flakes As required rose syrup Whipping cream

Method In a heavy bottom saucepan, bring the milk and sugar to a boil. Mix the corn flour with 200 ml of the milk to make a slurry. Once it comes to a boil add the rose water and corn flour. Stir and cook the mixture until it thickens. Once it thickens pour it in a glass or bowl. Let it set in the fridge and cool down for 2 hours. Garnish it with roasted and chopped pistachio flakes and dried rose petals.

184

INGREDIENTS Cake 600g sugar 500g eggs 480g all-purpose flour 30g baking powder 10g salt 240g sunflower oil 10g cream 20g vanilla extract Saffron milk 500g milk 50g sugar 5g dried saffron Garnish Nibbed pistachios Crushed saffron Edible dried rose flower Method In a mixing bowl using a whisk attachment combine the sugar and eggs, mix until ribbon stage or light and fluffy. In bowl sieve the dry ingredients, all-purpose flour, baking powder and salt, add the eggs slowly until all ingredients are combined. Mix together the sunflower oil, cream and vanilla extract, add the mixture slowly in the mixing machine for about 1 to 2 minutes, or until the batter is of a smooth texture. Remove the batter for the mixing machine and set aside. Grease the desired pan or baking ring and pour quarter of the batter only as it will rise. Then place the cake into oven and bake for 30 minutes or until the toothpick comes out clean. While the cake is in the oven, using a small sauce pan, combine the milk and sugar until it boils then add the crushed saffron and simmer for a couple of minutes, set aside. Remove from the oven and immediately pour the saffron milk, let it soak and get soft. Set it aside in the fridge for 60 minutes until it is chilled. Serving Remove the cake from pan or cake ring, pour a good amount of the remaining saffron milk and finish it with whipped cream, pistachio, edible rose flower and crushed saffron.

SAFFRON MILK CAKE by VIKESH SINGH

A fragrant twist on the tres leches cake, tinted with golden hue from the saffron infused milk.

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the finest indian chefs

Naim Maadad’s prolific career spans over 30 years in the hospitality world across Australia, Asia, and the Middle East in various senior management roles, Naim launched and operated some of the world’s best Hotels, Resorts, Spas and Lifestyle Restaurants. This exposed him to some of the best properties around the world and he was fortunate to partake and orchestrate several amazing openings and operations. Being based in the Middle East for over a decade, Naim witnessed tremendous industry growth, gained a deep cultural understanding and has been endorsed by principals and organizations alike. His hotel life covered a wide spectrum of roles in senior leadership positions with some of the world’s most exclusive hospitality brands; Six Senses and Anantara. Now at the helm of Gates Hospitality, a homegrown hospitality company representing handpicked concepts catering for the affluent.

The 2021 Speciality Cookbook Publisher - Best In The World by Gourmand Awards, award-winning author and publisher Flavel Monteiro has been in the F & B and hospitality industry since 1991. His foray into publishing came when he purchased a franchise to publish the Millionaire Magazine in Scandinavia, as well as a Filipino magazine in the Middle East. It was in 2014 when Flavel launched WG Magazine, designed to promote the top culinary experiences around the world. In 2018, he partnered with Michelin-Starred Chef Alfredo Russo from Turin, Italy to launch EX.IT— Extraordinary Italian. Most recently, 5 of his books were awarded the 2021 Best In The World by Gourmand Awards and received the 2021 Speciality Cookbook Publisher. 2020 was a culinary book year for Flavel, he released 6 books which included an eBook Come Together - The World’s Finest Chefs on Easter Sunday to put smiles on people’s faces and then published and co-authored the first-ever eBook Home Comforts in July with The World’s 50 Best Restaurants & Bars. He later went on to release Cuisinero Taste The Philippines and The Best Of Dubai: A Dining Experiences. A recipient of the Independent Publishers Award for his book Coffee - Absolute Gastronomy and was awarded the 2019 Best Book In The World by Gourmand Awards. His book Legacy also received the 2019 Best Book In The World by Gourmand Awards. In 2021, he released The Best of Dubai: A Dining Destination and in process of releasing Come together For India.

come together for India