I S S U E 1 1 J U N E 2 0 1 9 #FINEDININGINDIAN WO R L D S F I N E S T I N D I A N F O O D M A G A Z I N E CREATING indian LEGENDS Young indian chefs creating History C OM I N G YO U R WA Y
“Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion. There is blood in their cheeks. They haven’t got burns on their wrists and cuts on their hands.” Marco pierre white #FINEDININGINDIAN | 02 JUNE 2019
CONTENTS • FINEDININGINDIAN 06 june 2019 Issue 11 CHEF VINESH JOHNY creating a legacy of extra ordinaire pastry 20 Table of Contents CHEF MUKTAR QURESHI Bringings his legandary culinary roots to plate 28 KERALA CULINARY TRAVEL By an awesome Host Mr. Wilson Rajan 41 AMAZING RECIPES FORM FINEDININGINDIAN use this for home and restuarant WWW . F I NED I N I NG I ND I AN . COM • @F I NED I N I NG I ND I A 06 20 2 418
Gratitude Letter Ed i tor Ms. Supri ya Prema ra j Dea r Readers, we a re happy to presen t ou r second Qua rter I ssue for 201 9 Si ncere Gra ti tude for a l l chefs who been fea tu red i n th i s I ssue by provi d i ng timel y a rti cl es, I n tervi ew, Images a nd Reci pes. I ts a n Immen se proud a nd ach i evemen t i n fea tu ri ng so a ny ta l en ted I nd i a n chef . Do l et u s know i f you know some one wou l d be deservi ng i n fea tu ri ng . We a re so g ra tefu l a nd happy tha t Fi ne d i n i ng I nd i a n i s Recog n i sed Worl dwi de for i ts Vi si on , Ou r readers a re i ncrea si ng da y by da y. We u rge a l l I nd i a n chefs a round the g l obe to provi de you r reci pes a nd a rti cl es for ou r fu tu re i ssues. We a re a l so l ooki ng for promoters, th roug h prod uct pl acemen t ad verti semen t. We stri ve to pu sh forwa rd i n ach i evi ng ou r vi si on " To be the face of Fi nest I nd i a n cu i si ne I n the worl d " Pl ea se wri te to chef@ f i ned i n i ng i nd i a n . com Wi th Gra ti tude, Founder Bobby Geetha Wri te to us Chef@ f i ned i n i ng i nd i a n . com or send message th roug h I n stag ram #finediningindian #FINEDININGINDIAN | 05 Our Vision: " Being the world's best fine dining Indian cuisine website and magazine" We strive to achieve this by providing a platform for all Indian food lovers around the globe. March 2019 Featured Chefs Vinesh Johny Muktar Qureshi Courtesy Al l Images to thei r respecti ve chefs a nd provi ders For Chef Mu kta r Qu resh i : Ms. Sana qureshi special correspondent
Vinesh Johny is Asia’s top pastry chef, Forbes Under 30 Asia 2016. CNN 20 under 40 and Expert for WorldSkills India. As co-founder of Lavonne Academy of Baking Sciences & Pastry Arts, India’s first international baking academy. How you become a chef and why? It was back during my hotel management days, when I realized my love & passion for pastry arts. After graduating from culinary school, I went on to work with The Oberoi Group of Hotels and Starwood Hotels & Resorts, in various capacities within the realm of Pastry. Every experience I have had during university, internships and my hotel days, through the people I have met and worked with has only helped in strengthening the bedrock of passion I have towards baking and pastry art. More than anything, I absolutely love what I do, and my love only grown stronger each day! What message you want to give to young chefs out there? If you are looking at being a part of the baking world, it surely means that you have already been inspired in the past and you have developed a certain degree of passion for the craft. This in itself is amazing and I am sure it has set the foundation for all the glory you will receive in the days to come. However, it is extremely imperative that you solidify your dreams and aspiration with some formal education and learning. The initial investment made in educating yourself will surely take you a long way in understanding the art, the chemistry of ingredients and the science involved. Education will also help you understand the fundamentals of basic subjects like storage, safety, hygiene, shelf life, costing, entrepreneurship, etc. Learning never stops. Therefore, my only advise to all is to constantly keep learning. How you explain your style of cooking? I usually look for and incorporate lesser known but intriguing flavours & ingredients. It is imperative that the final product compliments every flavour profile and must surely have a balance of the right textures. Some sponge, a little mousse, jelly and most importantly the crunch. There is also a lot of focus on the finish and garnish. The cakes and pastries are mostly modern, stylish & luxe. #FINEDININGINDIAN | 06 JUNE 2019
Wh a t a re you r memo ra b l e a ch i evemen t i n you r p ro f e s s i on a l l i f e ? Wh y i t wa s i mpo r t a n t f o r you ? I t d e f i n i t e l y wo u l d b e b e i n g f e a t u r e d o n t h e Fo r b e s 30 U n d e r 30 l i s t a n d t h e c o n t i n u e d a s s o c i a t i o n a f t e r . I t wa s i mp o r t a n t b e c a u s e i t c a me t o me a t a t i me wh e n I wa s l e a s t e x p e c t i n g a n a wa r d o f s u c h g r a n d e u r . I t wa s s o s u r r e a l f o r me wh e n t h e f i n a l l i s t wa s a n n o u n c e d . E a c h d a y a f t e r t h a t h a s o n l y r em i n d e d me o f t h e t i me s , t h e s i t u a t i o n s , t h e p e o p l e a n d e ve n t s t h a t h a ve c o n t r i b u t e d t o m y p r e s e n c e h e r e t o d a y wi t h yo u . I t i s s u c h a p r o u d mome n t f o r t h e p e o p l e b a c k i n I n d i a r i g h t n ow. My t e a m , m y s t u d e n t s , m y f r i e n d s a n d m y f a m i l y. I wa n t t o t h a n k t h em a l l f o r b e i n g s u p p o r t i ve a n d s t i c k i n g b y m y s i d e . Al l o f t h i s h a s b e e n a ve r y emo t i o n a l a n d a h u mb l i n g j o u r n e y f o r me . I h a ve i mme n s e g r a t i t u d e t o Fo r b e s f o r r e c o g n i z i n g m y a r t u n d e r t h e i r m i g h t y g r a c i o u s n e s s . #FINEDININGINDIAN | 07 JUNE 2019
What is your concept of a writing a menu for your Restaurant and how a new dish makes to the menu list? For both my team and myself, pastry has always been about flavour pairing, texture combinations, mouth feel and of-course the look. Each dish on the menu is always approached with these components in mind. A lot of time is spent in our test kitchen doing numerous trials, research and tastings, before we finalize on a particular dish. How you develop your team, what responsibilities and freedom you give to your juniors? I have always encouraged my team to implement their creativity in coming up with new recipes and ideas. We spend a lot of time in the test kitchen in designing, creating, critiquing and tasting new menu items. During research and development, we are always in the lookout for lesser known ingredients, working with both classic and newest techniques to be able to create flavours, textures and most importantly; a memory. All of the recipes, be it for the academy or the pastry shop has always been a combined team effort. And I’m so proud of my team! Even in my absence I am rest assured that nothing will obstruct the flow of production. How you keep up to date with a constantly evolving world's culinary scene? Although it is true that the culinary landscape is constantly evolving, it is very important for chefs to have a strong foundation of the very basics. Age old techniques and recipes are still the foundation of all the incredible dishes we see every day. It is therefore imperative to know your basics very well, respect the art and also keep yourself upbeat by constantly learning. Learning for me happens every day. From books, the internet, to the people I meet, the chefs I work with and most importantly; travel. Although keeping up pace may sometimes be challenging, to be relevant in todays world, I firmly believe that travelling is the best teacher of all. One of your worst food critic or comment you received and how you dealt with it? Every day, chefs are constantly criticized and judged. You may have created a brilliant dish, but there is always room for criticism, thoughts, opinions and judgements from people who may know less or more than you. The key is to listen closely and take in what is relevant but also remember the once that are not. #FINEDININGINDIAN | 08 JUNE 2019
What would you like to do more for a chef support system in helping each other in achieving success? Cross promotion? Today’s culinary and pastry world is mostly dominated via social apps such as Instagram, Facebook & Snapchat. I try my best to promote my chefs and also people from across the world who doing their best to add value to the art. Likewise, many chefs across do the same for each other. Apart from this, at Lavonne we make it a point to keep bringing down Chefs from across the globe for Master & Demo classes. Through this programme, chefs get to showcase their art to a brand new audience and vice-versa. Any daily rituals you do and how it helps you to stay active, Motivated? Cross fit is a big part of my fitness regime. Ever since I took it up, there’s been no looking back. Fitness now occupies a big part of my day to day activity. Cross fit in particular has been great for me and I love spending time at the gym and pushing my limits each day. Having said that, it is your food plan for the day which is most critical towards maintaining a healthy body and mind. How you judge a young chef and how you test him for the long term? Young Chefs are the future of our culinary world. It always amazes me to see so much enthusiasm and passion for the art. However, their success is mainly dependant on their attitude and endurance levels. It’s too easy to go on giving it your all for a while, before you drop the ball. It is very important to be fully committed and be prepared for all the nuances that come along the way. A lot of people assume that being a chef is easy. But the reality is quite the opposite. However, as long as you truly love what you do, your long term success won’t be too hard to achieve. So, when I talk to interact with young chefs, apart from the work that they do, I look closely for their love for food, a sense of responsibility, and an attitude to keep bettering themselves. What will be Indian cuisine & Indian chef’s future according to you, what should be Indian chefs approach in making Indian cuisine best in The World? Indian cuisine is already widely popular across the globe. It surely stands out among the top few preferred cuisines globally. Today, our culture and history is so visible in the food we prepare and eat. With hundreds of incredible regional cuisines within India, it is sometimes too easy to forget a majority of them. With so much modernization happening globally, I sincerely hope that ancient recipes, techniques and methods won’t be forgotten. I would love for children to also experience the awesomeness of Indian home cooking at their time as well. Name top five Indian restaurants around the world according to you? Indian Accent – New Delhi Karavalli – Bangalore Gaa – Bangkok Bukhara – New Delhi Bombay Canteen – Mumbai #FINEDININGINDIAN | 09 JUNE 2019
Name a few top Indian chefs according to you? Chef Manish Malhotra Chef Vineeth Bhatia Chef Gaggan Anand Chef Manu Chandra Chef Amninder Sandhu Chef Thomas Zachariah How you choose an Indian restaurant to eat with the family, what dishes you look for in the menu? Indian food is so good at home that we rarely go out to Indian restaurants. Once in a while however, when we do find ourselves at an Indian restaurant, the dishes that are usually ordered are mostly soups, naans, grills from the tandoor, rich gravies, biryanis, tawa fries, and pretty much all of the desserts. It’s the whole mumbo jumbo, when we dine Indian! Does classic or modern dishes stand ahead of time, why according to you? Classic Indian recipes and cooking in my opinion will always be close to my heart. With so much modernization happening globally, I sincerely hope that ancient recipes, techniques and methods won’t be completely lost. With the influence of social media, more and more chefs are getting quite experimental with their approach. Although, they come up with fascinating results, the dish itself does not stand the test of time and is soon replaced with another brand-new creation. #FINEDININGINDIAN | 10 JUNE 2019
Ingredients Double chocolate cookie Butter Caster sugar Brown sugar Eggs Vanilla Peanut butter Salt Soda Flour Cocoa powder 74 g 60 g 67 g 1/2 egg 5 ml 67 g 5 g 1.5 g 77 g 30 g Dark chocolate, chopped 110 g Method: 1. Cream the butter, sugar and peanut butter together till light and fluffy. 2. Add the eggs and vanilla in parts, making sure the the eggs are incorporated well before the next addition. 3. Once all the eggs are in, fold in the dry ingredients in 2-3 parts. 4. Portion the dough into 40g portions and roll into balls. Place on a tray with silicon mat or parchment paper. 5. Chill in the refrigerator for 30 minutes. Bake at 170C for 16 minutes. #FINEDININGINDIAN | 11 JUNE 2019
DOUBLE CHOCOLATE CHIP COOKIES RECI PE BY CH E F VI N E SH J HON Y PREPARATION TIME 40 MINUTES. COOKING TIME 1 0 MINUTES. SERVES 1 5 #FINEDININGINDIAN | 12 JUNE 2019
M e t h o d : I n g r e d i e n t s F r u i t Ma r s h Ma l l o w C a s t e r S u g a r R a s p b e r r y P u r e e - 1 I n v e r t s u g a r G e l a t i n s h e e t A d d i t i o n a l l y : R a s p b e r r y P u r e e – 2 I n v e r t s u g a r D u s t i n g m i x t u r e : C o r n f l o u r I c i n g s u g a r 3 0 0 g 7 0 g 1 0 5 g 2 8 g 7 0 g 1 0 5 g 2 0 g 8 0 g 1 . H e a t f i r s t p u r e e w i t h i n v e r t s u g a r a n d c o m m o n s u g a r i n a s m a l l s t e w i n g p a n t o 1 0 6 º C . 2 . A t t h i s t i m e w a r m t h e s e c o n d p a r t o f t h e i n v e r t s u g a r a n d p u r e e . P o u r i n t o a s t a n d m i x e r a n d s t a r t w h i s k i n g . 3 . S o a k g e l a t i n s h e e t i n a c o l d w a t e r , s q u e e z e o u t t h e e x c e s s w a t e r . A d d i t t o t h e f i r s t f r u i t - s u g a r s y r u p a n d w h i s k u n t i l d i s s o l v e d . 4 . P o u r t h i s s y r u p i n t o t h e s a m e s t a n d m i x e r a n d c o n t i n u e w h i s k i n g u n t i l m a s s r e a c h e s s t i f f p e a k s . 5 . P o u r i n t o a s q u a r e m o u l d , d u s t e d w i t h t h e c o r n f l o u r i c i n g s u g a r m i x . 6 . L e t i t s e t a t r o o m t e m p e r a t u r e . 7 . C u t i n t o c u b e s a n d t o s s i n t h e i c i n g s u g a r a n d c o r n f l o u r m i x . #FINEDININGINDIAN | 13 JUNE 2019
FRUIT MARSH MALLOW RECI PE BY CH E F VI N E SH J HON Y PREPARATION TIME 4 HRS . COOKING TIME 20 MINUTES. SERVES 25 PIECES #FINEDININGINDIAN | 14 JUNE 2019
A T A G E 1 0 , H E W O U L D W A N D E R I N T O H I S F A M I L Y ’ S L E G E N D A R Y D H A B A I N L U C K N O W - T H E C I T Y O F K E B A B S & N A W A B S . T H E C U R I O S I T Y T O S E E H O W F I N E F O O D H A D A S E A M L E S S P O W E R T O I N V O K E E M O T I O N S M A D E H I M C O M E B A C K E V E R Y D A Y . MASTER CHEF, MUKHTAR QURESHI , AT UMMRAO, COURTYARD BY MARRIOTT, MUMBAI ,
How did you become a chef and why ? It was inheritance with the Lucknow times and I gave it a thought when I came to Mumbai looking for a job where I began as a trainee in Copper Chimney where I learnt to make rumali roti. I have always had love for food since childhood it makes me happy and when people like my food it makes me feel very satisfied. How can you explain your style of cooking? For me consistency is the key and that matters the most. No compromise on that. Raw material holds great importance. Each dish that is cooked taking its own sweet time will always have a better taste and that should always come from the chef’s heart What are your most memorable achievement in your professional life? why was it important for you ? In the year 2011, I catered to 600 people at a wedding function where I cooked 199 dishes which was great achievement for me. The year after that gave me the prestigious Best Chef award for Neel What is your concept for a forming a new menu for your restaurant and how do you shortlist the dishes? Being a Qureshi , I focus more on the kebabs and non veg dishes. A bi ryani in a menu is a must for me and so is the dal . A menu composition depends on the restaurant covers. For instance if a restaurant has 60 covers then my menu would have 35 dishes #FINEDININGINDIAN | 16 JUNE 2019
ON E CANNOT TH I NK WE LL , LOVE WE LL AND SLE E P WE LL I F ON E HAS NOT D I N E D WE LL . Virginia Woolf #FINEDININGINDIAN | 17 JUNE 2019
How do you develop your team, what responsibilities and freedom do you give your subordinates? I give personal training to the team and educate them prior for a month or two. I teach them to focus on the visual aspect with taste followed by service. I let the team innovate different dishes which is a part of experimentation and boosts their morale What message do you want to give younger chefs out there ? I quite like the zeal in young chefs out there trying to experiment with all the local food. We do need young chefs like them who will make Indian food more popular. It’s indeed a learning from them too How do you keep up to date with the constantly evolving world's culinary scene? Everyone has its own style of cooking and we should not get diluted in it thereby adhering to the authenticity of the product that we have always been known for One of your worst food critic or comment you received and how did you deal with it? One of the worst comment that I got was when the critic thought that the clove in the curry was a fly. I tried explaining to him and instead of taking it negatively I visually showed it to him to make him realise the right thing. There has been other such instances too but guest is God and if he/she isn’t satisfied, I apologize, seek for their recommendation and work on it to make them happy. What would you like to do more for a chef support system in helping each other in achieving success? Cross promotion, etc. The more you give an extra hand to the chefs they would appreciate it and its always better to work together removing the negativity in the system if any. We need to give our back to each other and elevate together #FINEDININGINDIAN | 18 JUNE 2019
#FINEDININGINDIAN | 19 JUNE 2019
Any daily rituals you do and how it helps you to stay active, motivated ? A Book or an Incident that influenced you and how it changed your approach to life? Check on all the guest feedback and daily meet with the guests to understand how and where things need to improve and where I have exceeded expectations How do you judge a young chef and how you test him for the long term? By the interest he/she shows in food and his way of working would tell me everything about the young chef. Passion is the key. what will be Indian cuisine & Indian chef’s future according to you, what should be Indian chefs approach in making Indian cuisine best in the world? Hindustan me khazana he khazana hai !!! I already feel that we have been delayed in bringing forward our cuisine but Indians are typically slow but steady in their pace. Just have faith in your product and cuisine the rest will be taken care by planning throughout Name top five Indian restaurants around the world according to you? Bukhara, Masala Library, Indian accent, Bombay canteen, Rasoi Name Top Five Indian chefs of all Time according to you ? Imitiaz Qureshi, Anand Soman, Ishtiaq Qureshi, Sanjeev Kapoor, Ranveer Brar Article by Sana Qureshi. Correspondent, (Mumbai) It’s because people are liking it and chefs are making amendments in those dishes to make it look big I am very fond of reading old books. Royal dining Nawab by Muzafar Ali book gave me a ray of my all my ancestor that I had forgotten about and never knew. This gave me all the more reasons to do justice to my food and its royalty How do you choose an Indian restaurant to eat with the family, what dishes do you look for in the menu? Daal and rice first with kebab and curry holds utmost importance Does classic or modern dishes stand ahead of time? why according to you ? #FINEDININGINDIAN | 20 JUNE 2019
Me t h o d I n g red i en t s : Sc a l l o p s 2 p c s G r e e n Ch i l l i 5 g m C l a r i f i e d b u t t e r /Gh e e 30 g m Wh i t e p e p p e r p owd e r 3 g m s R i c o t t a c h e e s e 30 g m C r e a m 60 m l Ma c e p owd e r 2 g m G r e e n c a r d a mom p owd e r 5 g m G i n g e r a n d g a r l i c Pa s t e 1 0 g m Sa l t 8 g m L emo n j u i c e 1 we d g e Wh i t e o n i o n 1 0 0 g m Ma l t a o r a n g e j u i c e 1 5 0 m l Ca r r o t 2 0 Gm s F r e n c h Be a n s 2 0 g m s Mi n t 2 g m s F o r O r a n g e B r o t h • H e a t g h e e i n p a n , s a u t é o n i o n , g r e e n c h i l l i , c a r r o t s & B e a n s t i l l t r a n s l u c e n t , a d d o r a n g e S e g m e n t s c o o k f u r t h e r f o r f e w m o r e m i n u t e s . B l e n d i n b l e n d e r a n d s t a i n i t . • S i e v e d o r a n g e j u i c e m i x t u r e a d j u s t t h e c o n s i s t e n t y . F i n i s h i t w i t h c r e a m A d d s c a l l o p a n d c o o k f o r 2 m i n s . F o r S c a l l o p s • C l e a n & P a t d r y t h e s c a l l o p s . Ma r i n a t e t h e s c a l l o p s w i t h g i n g e r g a r l i c p a s t e , s a l t a n d l e m o n j u i c e . • A d d Wh i t e p e p p e r p o wd e r , Ma c e & G r e e n c a r d a m o m P o wd e r , c h e c k s e a s o n i n g . R u b t h i s m a r i n a t i o n o n t h e s c a l l o p s a n d s e a r i t o n g r i d d l e . • P l a t e t h e s c a l l o p s o v e r t h e b r o t h a n d g a r n i s h w i t h R i c o t t a , R e d R a d d i s h & f r i e d M i n t Ch e f t i p s : i f s c a l l o p s a r e n o t a v a i l a b l e y o u c a n a l s o u s e f r e s h p r a wn s o r f r e s h s a l m o n i n r e c i p e . #FINEDININGINDIAN | 21 JUNE 2019
Tawa Jalpari Scallop | Orange Broth RECI PE BY CH E F MU KTAR QURE SH I #FINEDININGINDIAN | 22 JUNE 2019
AS A DESTINATION EXPERT & HOST, WILSON FOR THE LAST COUPLE OF YEARS HAS BEEN LEADING CULINARY TOURS TO THE SOUTH OF INDIA AND SRI LANKA. A RESTAURATEUR BY PROFESSION, HE RECENTLY MADE HIS TRANSITION BACK HOME FROM THE SULTANATE OF OMAN AND NOW PROMOTES RURAL TOURISM THROUGH HIS ‘HOME IN A VILLAGE’ LOCATED IN KERALA, INDIA. BY WAY WILSON RAJAN OF A PROGRAM CALLED ‘ROUTE TO ROOTS’ HE OFFERS A PLATFORM TO EMBRACE SUSTAINABLE AND RESPONSIBLE VILLAGE LIFESTYLE. HEREIN ONE ALSO GETS TO COOK LOCAL KERALAN CUISINE ALONG WITH HIS MOTHER, PONNAMMA AND WITNESS THE MAKING OF TRADITIONAL SNACKS AT ‘PONNAMMACHI’S PALAHARAM’ A UNIT STARTED WITH THE IDEA OF EMPOWERING LOCAL WOMEN AND SUPPORT VILLAGEWAYS. INSTAGRAM:RAJAN.WILSON #FINEDININGINDIAN | 23 JUNE 2019
Cul inary Travel…for a journey ful l of flavours! The desi re to i ndul ge i n an i ncred ibl e gastronomi c fa re i s i nspi ri ng many to travel a round the worl d , thereby maki ng cul i na ry travel one of the most promi si ng segments of touri sm. The hi story of travel a rose from the need for peopl e to traverse end l ess l andscapes i n sea rch of food and wa ter. And , i f there’s one thi ng whi ch has defi ned human na ture throughout hi story, i t i s our restl ess, uncontrol l abl e impul se to move, to d i scover and cross new borders, to adapt to new envi ronments---the same unquenchabl e i nqui si ti veness conti nues to thi s age, somethi ng we ca l l touri sm. Tourism i s a soci a l , cul tura l and economi c phenomenon tha t i nvol ves the movement of peopl e to countries or desti na tions outsi de of thei r own. Trad i tiona l l y, desti na tions a re wel l -defi ned geog raphi ca l a reas---pl aces where a travel er can rest, spend time ami dst na ture, appreci a te hi stori ca l monuments, wi tness and be pa rt of the l oca l trad i tions and customs, a ttend festi va l s and events, taste l oca l cui si ne and pa rtake of i ts uni que cul ture and fea tures. Cul inary cul ture i s the l ongest survi vi ng pa rt of a cul ture and trad i tion. Our cui si nes refl ect our customs, rel ig ious bel iefs and habi ts. I n fact, they a re not j ust a mi rror of our da i l y l i festyl e, but a l so of our na tiona l i denti ty. And as an expression of our i denti ty, food provi des an important l i nk to our cul tura l heri tage and connects us to peopl e and pl aces. Over the l ast fi ve odd yea rs, cul i na ry travel and food touri sm has become a ma jor pl ayer i n the travel i ndustry, d ri vi ng g rowth and expansion i n the current and emerg i ng ma rkets as more and more travel ers seek to experience d i fferent cul tures through food , beverage and i ts rel a ted engagements. And i t’s not onl y tour opera tors and agents who a re posi tioni ng themsel ves to thi s surg i ng demand , but properties, resorts, hotel s and stand-a l one restaurants tha t have been prepa ri ng to capi ta l i ze on i t. A cul i na ry travel er desi res l oca l , uni que and i nd i vi dua l i zed travel experiences rooted i n a deeper understand i ng and appreci a tion of the desti na tions they vi si t. Apa rt from authenti ci ty, cul i na ry travel ers a l so seek to expl ore the a rti stry, trad i tions and heri tage surround i ng the food and beverage of the desti na tion, as wel l as the peopl e who crea te food and d ri nk of tha t reg ion. Chefs, wi nemakers, fa rmers and other a rti sans a re hel d i n high rega rd by today’s food ie travel ers. The enthusi asm to i denti fy and understand of wha t happens behi nd the scene, the desi re to know more about the i ng red ients and process of the product has made way for; I nteracti ve cul i na ry demonstra tions, fa rmers ma rket vi si t, spi ce pl anta tion tour, fa rm trips, cooki ng a t a fa rm ki tchen, tea factory vi si t, vi neya rd tour, wa l k over to a l oca l mi l l , j aggery or snack maki ng uni t, d i ni ng a t na ti ve food joi nts, street food experience, a mea l a t a homestay, and a whol e l ot of food rel a ted i nteractions and experiences. #FINEDININGINDIAN | 24 JUNE 2019
MORNING SIGHT OF A VILLAGE MARKET YOU WITNESS WITH A TRIP WITH MR.RAJAN #FINEDININGINDIAN | 25 JUNE 2019
This g rowi ng trend of cul i na ry travel has a l so i nspi red i nterna tiona l chefs to take up cul i na ry travel s wi th many today l ead i ng travel l ers over ‘chef-l ed tours’. These speci a l i zed tours not j ust offer a pl a tform for chefs to showcase and sha re thei r knowl edge but a re a means to enri ch and sha rpen thei r ski l l s too. Chef-l ed tours a re an extraord i na ry gastronomi c journey as they present a ra re opportuni ty for cul i na ry travel ers to d i scover, i ndul ge and i nteract and a l l ow both the chef and the travel ers to take a l ong l oca l i deas and authenti c recipes i nto thei r ki tchens. A cul i na ry travel er i s today wi l l i ng to travel anywhere to seek and experience the i ntense, compl ex, and l ayered fl avours of cui si nes na ti ve to a desti na tion---maki ng food touri sm a g l oba l phenomenon wi th the choi ce of desti na tions spread across the g l obe. And thi s augmented i nterest i n food and food cul ture i s an opportuni ty for touri sm stakehol ders, i ncl ud i ng food travel ers to gol oca l , whi ch makes na ti ve ea teries, establ i shments where food trad i tion i s bei ng fol l owed over genera tions and fami l y-run homestays hol d g rea t promi se for gastronomi c travel . Where cooki ng trad i tions a re sti l l preserved , where every d i sh has a story, where one can unea rth the cul ture to whi ch the d i sh bel ongs, where the d i sh i s not onl y speci a l to those who prepa re i t, but a l so for those who a re wi l l i ng to embrace i ts heri tage---here i s your cul i na ry desti na tion. A few tips to prepa re and extract the maximum from your gastronomi c tour: - Get an overview of the cul i na ry cul ture of the desti na tion you woul d l i ke to vi si t. - I denti fy not j ust restaurants and l oca l pl aces to ea t but a l so d i shes tha t you woul d want to savour, remember l oca l i s the word . - I f the cui si ne i s very new to new to you, sta rt wi th sma l l er portions and sl owl y bui l d your pa l a te to appreci a te a ful l mea l . - Over a cul i na ry demo; document the deta i l s, i nvol ve i n every process, noti ce how the d i sh i s evol vi ng through the process, ask and cl ea r every doubt. - Noti ce the cookwa re too. You need a speci a l pan to make hoppers, one whi ch you may not be ava i l abl e a t your pl ace. So, a l so the i ng red ients add them a l l to your buy l i st. - Take photos of the i ng red ients, the process and the fi ni shed product, i ncl ud i ng i ts presenta tion and accompaniments. - Pa rti cipa te i n a l l cul i na ry acti vi ties, be i t l oca l ma rket vi si ts, spi ce pl anta tion tours, fa rm trips, etc. , these a re an important aspects of your gastronomi c journey. - Remember tha t the success of your cul i na ry travel depends on you more than anyone or anythi ng so travel wi th an open mi nd , take the i ni ti a ti ve, engage and enjoy everythi ng tha t comes on the pl a tter. #FINEDININGINDIAN | 26 JUNE 2019
YOUR HEALTHY AND EARTHY LUNCH SPREAD WITH ORGANIC PRODUCES #FINEDININGINDIAN | 27 JUNE 2019
VERANDAH
#FINEDININGINDIAN | 29 JUNE 2019
Chef Suni l Srivastava and Anupama Srivastava Husband and wi fe owners of the Verandah Prog ressi ve I nd i an Restau ran t HOUSTON …To l i sten to Chefs Sun i l and Anupama Sri va stava ta l k abou t thei r newest restau ran t, Verandah i n the Upper Ki rby a rea , one i s very qu i ckl y awa re the ven tu re i tsel f ba rel y scra tches the su rface of wha t th i s un i que I nd i an restau ran t represen ts. I f Verandah were a book, th i s book’s cover i s both beau ti fu l and en ti ci ng , encou rag i ng one to expl ore the twi sts and su rpri ses encl osed i nsi de. The coupl e’s desi gn i dea s have transformed the street-l evel restau ran t space i n the Ki rby Col l ecti on bu i l d i ng a t 3300 Ki rby Dri ve i n to a mesmeri zi ng , mu l ti - room d i n i ng l oca ti on . The con tempora ry décor i n each of the rooms offers a wel comi ng comfort, perfect for l ei su re d i n i ng . I nsi de th i s book’s a ttracti ve cover i s an i n tri gu i ng and en terta i n i ng story, tol d i n the pages of Chef Sun i l ’s menus. The d i shes he presen ts a re often cl a ssi cs, fami l i a r names to anyone wi th an understand i ng of I nd i an cu i si ne, yet these d i shes have been rewri tten by the chef’s own hand . “Th i s i s ou r own styl e,” he says. “These a re ou r reci pes. Th i s i s ou r way of doi ng th i ng s. ” And wha t makes th i s l i tera ry compa ri son even more compl ete a re a l l the many chapters of though t the two pu t i n to every facet of pl ann i ng tha t have both crea ted and ma i n ta i ned Verandah a s the one-of-a - ki nd I nd i an restau ran t i t i s. I n t h e c o l o r s , t h e f l o o r i n g , t h e w a l l s a n d e v e n t h e l o f t y c e i l i n g o f t h e m a i n d i n i n g r o o m a r e s y m b o l s o f e a r t h , f i r e , w a t e r , a i r a n d e t h e r , t h e c a r r i e r o f s o u n d . An d i n t h e f o o d i s a s t o r y t h a t m a ke s Ve r a n d a h . Ch e f Su n i l h a s a d d e d a l o t m o r e t h a n a c o l l e c t i o n o f p e r f e c t l y c h o s e n i n g r e d i e n t s . “My a p p r o a c h t o p r e p a r i n g f o o d i s f r e e - s t y l e , ” h e s a ys . “ I a m c omm i t t e d t o t h e a va n t - g a r d e , b u t a t t h e s a m e t i m e , I a m s t i l l f a i t h f u l t o t h e m em o r y o f d i f f e r e n t g e n e r a t i o n s o f t h e c o u n t r y ' s a n c e s t o r s wh o we r e d e d i c a t e d t o f e e d i n g p e o p l e . T h a t m e a n s e a c h t i m e I a m b l e n d i n g h e r b s a n d s p i c e s a n d wo r k i n g t h em i n t o a d i s h , i t m u s t b e t u r n e d i n t o a m a s t e r p i e c e . ” T h e two a r e c e r t a i n l y n o t n ew o n t h e H o u s t o n - a r e a c u l i n a r y s c e n e . T h e y m o ve d t o Su g a r L a n d i n 2 0 0 9 a n d b e g a n wo r k c o n s u l t i n g o n I n d i a n c u i s i n e s , f o l l owe d s o o n i n 2 0 1 0 b y t h e G r e a t W’ Ka n a Ca f é i n Me a d ows P l a c e . I mp l em e n t i n g h i s u s u a l a va n t - g a r d e s t y l e , h i s f o o d m e t wi t h i mm e d i a t e a c c l a i m , a n d t h e c a f é s o o n h a d t h e a t t e n t i o n o f p e o p l e a l l o ve r t h e H o u s t o n a r e a . I n 2 0 1 4 , t h e y o p e n e d a s e c o n d l o c a t i o n i n We s t H o u s t o n o n B r i a r Fo r e s t j u s t e a s t o f E l d r i d g e . #FINEDININGINDIAN | 30 JUNE 2019
THE NAME, LIKE EVERYTHING ELSE THIS COUPLE INVOLVE THEMSELVES IN, HAS MEANING, TOO. “BACK HOME, THE VERANDA IS THE PLACE WHERE EVERYONE IS ENTERTAINED,” HE EXPLAINS. #FINEDININGINDIAN | 31 JUNE 2019
Th e mo ve f o u n d a n en t i re n ew g ro u p o f f a n s . Th e re s t a u ra n t h a s been i n c l u d ed i n t h e H o u s to n Ch ro n i c l e ’ s Top 1 00 Re s t a u ra n t s l i s t e ve r y yea r s i n ce 2 0 1 1 . Th e co u p l e c l o sed t h e Mea d ows Pl a ce l oca t i o n i n 2 0 1 7 a s p l a n s f o r Ve ra n d a h beg a n t a k i n g s h a pe . Bo t h Su n i l a n d An u pama we re bo rn i n I n d i a . Bo t h a re a l so g ra d u a te s o f t h e I n s t i t u te o f H o te l Ma n a g emen t , h e f rom t h e campu s i n Ba n g a l o re , a n d s h e f rom t h e campu s i n Ch en n a i . An u pama i s a l so a ce r t i f i ed h o sp i t a l i t y ed u ca to r awa rd ed b y t h e Ame r i ca n H o te l a n d Lod g i n g As soc i a t i o n . Su n i l ’ s i n te re s t i n becom i n g a ch e f beg a n a s a ch i l d a t h ome i n h i s mo t h e r ’ s k i t ch en i n J a i pu r , Ra j a s t h a n , I n d i a . I t wa s t h e re t h a t f am i l y a n d n e i g h bo r s wo u l d g a t h e r to coo k f o r pa r t i e s a n d o t h e r spec i a l e ven t s , some t i me s c rea t i n g mea l s f o r 1 2 0 peop l e o r mo re . H e g rew u p s u r ro u n d ed b y t h e h u bbu b o f d i s h e s , po t s a n d pa n s a n d f r i en d s . Th e k i t ch en wa s a l i v i n g room , p l a yg ro u n d , a p l a ce f o r d o i n g h omewo r k , f o r wa t ch i n g te l e v i s i o n a n d f o r b rea t h i n g i n t h e co n s t a n t a roma s o f f ood be i n g p repa red a n d se r ved . “ I wa s ra i sed i n a f u n a n d f ood - l o v i n g f am i l y wi t h a n e ve r - en d i n g l o ve f o r f ood , sp i ce a n d l i f e . Al l my rec i pe s tod a y I l ea rn ed i n t h a t k i t ch en f rom h e r ” h e sa ys . “ I t ’ s wh y I am pa s s i o n a te a bo u t coo k i n g a n d ma k i n g I n d i a n f ood l e s s i n t i m i d a t i n g , h ea l t h y a n d ea s y to coo k , some t h i n g wh i ch i s re f l ec ted i n my re s t a u ra n t . ” A f t e r g r a d u a t i n g f r o m t h e h o t e l m a n a g e m e n t i n s t i t u t e ( t h e 2 n d b e s t s c h o o l o f c u l i n a r y a r t s i n I n d i a ) , h e b e g a n t r a i n i n g a t t h e G r a n d K a k a t i y a , S h e r a t o n , H y d e r a b a d . J u s t t w o y e a r s l a t e r , h e w o n t h e B e s t C h e f a n d g o l d m e d a l f o r e x c e l l e n c e i n F r e n c h C u l i n a r y C r e a t i o n s . H e w a s t h e y o u n g e s t c h e f i n t h e c o m p e t i t i o n . T h a t p r o m p t e d a j o b o f f e r f r o m a l u x u r y c r u i s e l i n e b a s e d i n i n G e r m a n y , a s k i n g h i m t o b e t h e i r S e a f o o d C h e f o n t h e f i v e - s t a r c r u i s e s h i p A s t o r ( u n d e r c h a r t e r f o r C r u i s e & M a r i t i m e V o y a g e s ) . T h e c r u i s e s h i p j o b o p e n e d t h e w o r l d ’ s d o o r s t o t h e y o u n g c h e f . I t t o o k h i m t o p o r t s a r o u n d t h e w o r l d a n d i n t r o d u c e d h i m t o i n n u m e r a b l e c u i s i n e s a n d c o o k i n g s t y l e s . H e h e l p e d p r e p a r e m e a l s f o r u p t o 9 0 0 p e o p l e , e v e r y t h i n g m a d e f r o m s c r a t c h . N o c o n v e r s a t i o n a b o u t t h e s h i p j o b , e v e n t o d a y , d o e s n o t l e a d t o S u n i l m a r v e l i n g o v e r t h e s e a f o o d , c a u g h t f r e s h f r o m t h e o c e a n a n d p r e p a r e d w i t h i n h o u r s . “ E v e r y t h i n g w e c o o k e d w a s f r e s h . I w a s a t a v e r y r i p e a g e t o b e e x p o s e d t o a l l o f t h i s a n d t o l e a r n s o m u c h . I t e x p o s e d m e t o c o o k i n g f r e s h s e a f o o d i n d i f f e r e n t w a y s a l l a r o u n d t h e g l o b e . ” A n d t h e w o r l d a l s o c a m e t o h i m . #FINEDININGINDIAN | 32 JUNE 2019
Food is our common ground, a universal experience. james beard #FINEDININGINDIAN | 33 JUNE 2019
Ove r th e yea rs , Su n i l h a d th e p r i vi l eg e o f cooki n g fo r th e Du ke o f E d i n bu rg a n d Qu een E l i za be th d u r i n g th e i r h i s to r i c vi s i t to I n d i a i n 1 997 , th en Pres i d en t Bi l l Cl i n ton on h i s I n d i a n Vi s i t , Pr i me Mi n i s te r Pe rvez Mu sh a r ra f o f Pa ki s ta n , a n d I n d i a n Pr i me Mi n i s te rs Ata l Bi h a r i Va j pa yee a n d Ma nmoh a n Si n g h . Mi c ro so f t fou n d e r Bi l l Ga tes h a s d i n ed on Su n i l ’ s c rea t i ve fa re , a s h a s th e Amba s sa d o r o f Tu n i s i a to I n d i a , Sa bee r Bh a t i a ( fou n d e r o f H o tma i l ) , a n d Vi n od Dh am ( I n te l , Fou n d e r o f Pen t i um Ch i p ) . H e a l so p l a n n ed a n d h o s ted a cooki n g sh ow fo r Mi s s I n d i a 2 002 . H i s spec i a l ta l en t s i n th e cu l i n a ry a r t s a n d sc i en ces awa rd ed h i m a spec i a l vi sa to come to th e Un i ted Sta tes i n 2 005 . H e p romp t l y wen t to wo rk i n N ew Yo rk a s execu t i ve ch e f a t Tama r i n d , th e f i rs t I n d i a n res ta u ra n t on th e Mi ch e l i n recommen d ed res ta u ra n t l i s t a n d on e o f th e top I n d i a n res ta u ra n t s i n th e c i ty. Af te r h e l p i n g a f r i en d open a res ta u ra n t i n Vi rg i n i a , th e fami l y moved to Sa n Fra n c i sco wh e re h e became execu t i ve ch e f a t Ambe r . I t became th e on l y I n d i a n res ta u ra n t i n Za g a t ’ s Top 1 00 Res ta u ra n t s i n th e Ba y Area fo r 1 2 yea rs . Th e Grea t W’Ka n a Ca fé wa s a n o th e r s tep towa rd th e cou p l e ’ s p l a n s o f open i n g a spec i a l res ta u ra n t l i ke n o o th e r i n s i d e th e Loop . Th a t d ream came to be i n N ovembe r , 2 0 1 8 wh en th ey open ed th e d oo rs to Ve ra n d a h . Th e n ame , l i ke eve ryth i n g e l se th i s cou p l e i n vo l ve th emse l ves i n , h a s mea n i n g , too . “Ba ck h ome , th e ve ra n d a i s th e p l a ce wh e re eve ryon e i s en te r ta i n ed , ” h e exp l a i n s . “ I t ’ s wh e re t h e f am i l y g a t h e r s . I t ’ s wh e re f r i en d s a re b ro u g h t to wh en t h ey v i s i t . I t ’ s wh e re we ea t a n d t a l k a n d en j o y ea ch o t h e r ’ s compa n y. ” I n t h e Ve ra n d a h k i t ch en , Su n i l co n t i n u e s h i s ma s te r s k i l l s a t c rea t i n g I n d i a n d i s h e s t h a t bo t h pu s h t h e en ve l ope i n t h e i r u n i q u en e s s a n d s t i l l pa y h oma g e to cen t u r i e s o f cu l i n a r y h i s to r y a n d I n d i a n ch e f s . H i s Ch e f ’ s Ta b l e , re se r ved i n a d va n ce f o r u p to 1 0 peop l e , a l l ows f o r bo t h h e a n d h i s g u e s t s to be e ven mo re a d ven t u ro u s , a n d h i s t a s t i n g men u s e xp l o re spec i f i c a rea s o f I n d i a n cu i s i n e . Mo n t h l y d i n n e r s , f ea t u r i n g men u s o n e ve r yt h i n g f rom a n i g h t o f cu r r i e s to d i n i n g i n a n c i en t I n d i a d u r i n g t h e t i me o f Al e xa n d e r t h e Grea t , o f f e r ye t a n o t h e r wa y to e xp l o re t h e cu i s i n e Su n i l so l o ve s Ou t s i d e t h e k i t ch en , An u pama co n t i n u e s h e r own u n i q u e t a l en t s i n h o sp i t a l i t y, wi t h a n u n ca n n y kn a c k f o r remembe r i n g f a ce s a n d n ame s a n d a f l a i r f o r ma k i n g g u e s t s f ee l l i ke t h ey h a ve come h ome a g a i n . ( An d o n e ca n n o t men t i o n An u pama wi t h o u t a c kn owl ed g i n g h e r i n c red i b l e f ru i t j ams a n d p re se r ve s wh i ch s h e occa s i o n a l l y se l l s a t t h e re s t a u ra n t . Th e ma rma l a d e i s e xcep t i o n a l ) . Awa y f rom t h e re s t a u ra n t , An u pama a n d h e r mo t h e r ten d to a l a rg e h ome g a rd en f rom wh i ch t h e re s t a u ra n t g e t s a l o t o f f re s h p rod u ce . #FINEDININGINDIAN | 34 JUNE 2019
CLICK TO BUY FROM AMAZAON
Ingredients · 100 g plain Flour · 30g potato flour · 60g water · 5g salt · 3g sugar · 4g baking powder · 3g Turmeric powder · 5g Oil · 30g Grated red Leicester cheese · 5g Hemp seed Method I n a mi xing bowl add in plain flour, potato flour, sal t, sugar, baking powder and turmeric powder slowl y mi x in . Knead to a semi tight dough appl y oi l on top rest for an 1 hour Make two equal doughs of 40g size , fi l l wi th cheese on both . Flatten the dough wi th hemp seed cook in the tandoor were temperature at 350 -380c Cook ti l l you get brown spots and l ightl y fl uffed . Cut the bread and present on a wooden plate #FINEDININGINDIAN | 36 JUNE 2019
Hemp Seeded Turmeric Naan | Red Leicester cheese RECI PE FROM BOBBY GE E TH A PREPARATION TIME 1 HR .1 5 MINUTES. COOKING TIME 1 0 MINUTES. SERVES 2 #FINEDININGINDIAN | 37 JUNE 2019
Ingredients METHOD To Finish · 150g washed and dry Wild Mix Mushroom · 50g onion tomato masala · 20g Spring onion · 20g salted Enoki Mushroom · 3g Mustard seed · 10 g mustard oil · 3g chopped green chilli · 4g chopped coriander · 1no. lemon wedge · 2g Red Amaranth cress · 2g coriander cress For Onion Tomato Masala · 50g chopped onion · 50g chopped tomato · 30g plain Veg or seed oil · 2g turmeric powder · 5g red chilli powder · 3g salt For Salted Enoki Mushroom · 50g enoki mushroom washed and dry · 20g salt · 100 ml water 3g chopped green chilli For Onion Tomato Masala · Heat oi l sautéed onion for 10 minuted on medium fi re ti l l l ight golden brown color. · Add powdered spiced saute for 30 seconds add in chopped Tomato . · Cook ti l l tomato i s soft and mushy, check seasoning remove. For Sal ted Enoki Mushroom · Take 100ml boi l ing water remove from fi re add sal t and green chi l l i . · Add enoki mushroom al low to cool To Finish · Heat Mustard oi l ti l l i t starts smoking, i ts requi red to remove pungency from mustard oi l · Add mustard seeds al low to crackle, add in wi ld mi x mushrooms · Sauté for 2 minutes add sal t , onion tomato masala and spring onions . · Once the mi xture i s nicel y coated around mushroom add green chi l l i and chopped coriander. · Fini sh wi th lemon juice, plate in a bowl top wi th sal ted enoki mushroom · Garni sh wi th coriander and amaranth cress. #FINEDININGINDIAN | 38 JUNE 2019
Wild Mushroom Masala | Spring onion | Salted Enoki mushrooms RECI PE FROM BOBBY GE E TH A PREPARATION TIME 30 MINUTES. COOKING TIME 1 5 MINUTES. SERVES 2 #FINEDININGINDIAN | 39 JUNE 2019
Ingredients · · · · · · 200g Cucumber 2g Mint Leaf 1g Green Chilly Sliced 5g Fresh Lemon Juice 1g Black Salt (Kalanamak) Garnish · · · · · 2no. Baby Radish 1g Onion Seed 3g Mustard Oil 2g Lemon Juice 1g Black Salt Me t h od 1 . Wa s h c u c u mb e r u s i n g a sma l l s i ze me l o n b a l l s c o o p e r , ma ke 1 0 - 1 2 b a l l s . Cu t a l l r ema i n i n g c u c u mb e r a n d ma r i n a t e wi t h l emo n j u i c e , s a l t , m i n t , g r e e n c h i l i a n d b l a c k s a l t . Ke ep r e f r i g e r a t e d f o r 1 h o u r , a l t h o u g h i t i s b e s t t o ke ep o ve r n i g h t . 2 . H e a t t h e m u s t a r d o i l i n a p a n j u s t t o smo k i n g p o i n t , t h e n r emo ve t h e p a n f r om h e a t & a d d o n i o n s e e d . To s s c u c u mb e r b a l l s i n p a n , a n d s e a s o n wi t h b l a c k s a l t a n d l emo n j u i c e . Ke ep o n s i d e t i l l s e r v i n g . 3 . I n a h e a vy d u t y b l e n d e r , b l e n d t h e ma r i n a t e d m i x t o a f i n e smo o t h p u r e e . Ta s t e a n d a d j u s t wi t h s e a s o n i n g . Pa s s t h r o u g h a c h i n o i s t h a t h a s me d i u m t o f i n e me s h . 4 . i t ’ s r e c omme n d e d t h a t yo u c h i l l b e f o r e s e r v i n g . 5 . Sp o o n me l o n b a l l s t o c e n t e r o f a b owl , t h i n l y s l i c e a n d c u t b a b y r a d i s h t o t h i n j u l i e n n e . P l a c e o n t o p o f t h e me l o n b a l l s Ch e f ’ s Ti p : Fo r ke ep i n g t h e c o l o r n i c e a n d s t r o n g , b e s u r e t o u s e c u c u mb e r s k i n & l emo n j u i c e . Ch i l l e d c u c u mb e r s o u p c a n b e p o u r e d i n f r o n t o f t h e g u e s t , a r o u n d t h e g a r n i s h p l a c e d o n b owl p l a t e f o r a d d e d c l a s s a n d t o a d h e r e t o t h e c u l t u r e . #FINEDININGINDIAN | 40 JUNE 2019
CUCUMBER | ONION SEED AND RADISH - CHILLED SOUP RECI PE FROM I N D I AN CU I SI N E E VOLU T I ON COOK BOOK PREPARATION TIME 1 0 MINUTES. SERVES 1 #FINEDININGINDIAN | 41 JUNE 2019
ANCHOVIES | GUNPOWDER | TOMATO RECI PE FROM I N D I AN CU I SI N E E VOLU T I ON COOK BOOK PREPARATION TIME 1 0 MINUTES. RESTING TIME 5 HRS COOKING TIME 1 0 MINUTES. SERVES 4 #FINEDININGINDIAN | 42 JUNE 2019
Ingredients for Anchovies · 100g Anchovies Fresh Cleaned · 15g Gun Powder · 2g Curry Leaf Fresh · 10g Shallots Fine Chopped · ½ Lemon Juice · 1g Salt · Oil to Fry for Onion Tomato Salad · 2 No. White Button Onion · 2no. Fine Chopped Baby Plum Tomato Without Seed · 5g Chaat Masala · 0.5g Finely Chopped Coriander Leaf · ½ Lemon Juice Me t h o d 1 . Ma r i n a t e a l l i n g r e d i e n t s f o r a n c h o v i e s , e x c e p t o i l . K e e p r e f r i g e r a t e d f o r 3 0 m i n u t e s t o s e e t h e b e s t r e s u l t s . 2 . H e a t t h e o i l . U s e a t e m p e r a t u r e p r o b e t o a d j u s t t e m p e r a t u r e b e t we e n 1 5 0 C t o 1 6 0 C t o g e t b e s t r e s u l t s . 3 . O n c e t h e o i l i s h o t , d r o p i n t h e a n c h o v i e s m a k i n g s u r e t h a t t h e y a r e n ’ t s t i c k i n g t o g e t h e r . F r y u n t i l t h e b u b b l i n g e f f e c t o f o i l s e t t l e s a n d t h e a n c h o v i e s a r e c r i s p y . 4 . D r a i n o n t o a k i t c h e n t o we l a n d k e e p i n a h o t p l a c e f o r u s a g e . S a l a d 1 . P e e l a n d c u t b u t t o n o n i o n s i n h a l f . 2 . R e m o v e t h e o u t e r l a y e r t o g e t a c u p s h a p e . T h e r e m a i n i n g p a r t o f o n i o n c a n b e f i n e l y c h o p p e d a n d m i x e d w i t h c h o p p e d t o m a t o , l e m o n j u i c e , c o r i a n d e r l e a f a n d C h a a t m a s a l a . 3 . T a s t e a n d a d j u s t s e a s o n i n g i f y o u f e e l i t n e e d s m o r e t a s t e . P l a t i n g 1 . E n s u r e t h e a n c h o v i e s a r e h o t , t h e n p l a c e t h e c u p - s h a p e d o n i o n f l a k e o n a p l a t e . F i l l i t w i t h o n i o n t o m a t o s a l a d . 2 . A r r a n g e c r i s p y f r i e d a n c h o v i e s o n t o p o f t h e o n i o n , a s s h o w n i n p i c t u r e , f o r t h e b e s t a e s t h e t i c r e s u l t s . #FINEDININGINDIAN | 43 JUNE 2019
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Sardine | coconut | tomato curry RECI PE FROM BE YON D CURRY COOK BOOK PREPARATION TIME 1 0 MINUTES. RESTING TIME 5 HRS COOKING TIME 1 0 MINUTES. SERVES 4 #FINEDININGINDIAN | 45 JUNE 2019
I ng red i ents Me t h o d 400 g Sa rd i ne / Ma cke re l Coconu t paste 1 00 g g ra ted cocon u t 1 5 g ch i l i powd e r 1 0 g co r i a nd e r powd e r 3 g tu rme r i c powd e r To f i n i sh 30 mL cocon u t o i l 1 g fen ug reek seed 3 g mu s ta rd seed s 20 g g a r l i c, s l i ced 1 5 g g i ng e r , s l i ced 2 sp r i g s cu r ry l ea ves 2 s l i t g reen ch i l i es 50 g s l i ced sha l l o ts 1 med i um- s i zed toma to , cu t i n q ua rte rs 1 d rums t i ck 50 g cocum( tama r i nd ) soa ked i n wa te r 200 mL f i sh s tock/wa te r Sa l t to ta s te C l e a n , c u t , wa s h , a n d d r a i n f i s h . G r i n d a l l i n g r e d i e n t s m e n t i o n e d t o a s m o o t h c o c o n u t p a s t e . T a k e d r u m s t i c k , s c r a p e s k i n , wa s h , a n d c u t i n t o 5 - c m l o n g b a t o n s , t h e n s p l i t a l l p i e c e s i n h a l f b y l e n g t h . T o f i n i s h t h e s a u c e , h e a t o i l i n a t h i c k - b o t t o m s a u c e p a n . A d d f e n u g r e e k s e e d s a n d wa i t u n t i l i t t u r n s g o l d e n b r o w n , t h e n a d d i n g r e d i e n t s u n t i l d r u m s t i c k o n e b y o n e , s a u t é i n g i n b e t we e n . A d d c o c o n u t p a s t e a n d s a u t é f o r a m i n u t e . A d d f i s h s t o c k o r wa t e r a n d g i v e t h e s a u c e o n e b o i l ; c h e c k s e a s o n i n g . S l i d e i n f i s h . A d d t h e r e m a i n i n g c u r r y l e a v e s a n d s o a k e d c o c u m w i t h wa t e r s o a k e d i n . B r i n g t o a b o i l , r e m o v e f r o m h e a t , c o v e r w i t h a l i d , a n d a l l o w c o o k i n g o n v e r y l o w h e a t . T h i s h e l p s t h e f i s h r e t a i n a m a z i n g t e x t u r e a n d f l a v o r . C h e c k c o n s i s t e n c y o f s a u c e a f t e r 3 0 m i n u t e s t o a s e m i t h i c k p o u r i n g s t a g e . #FINEDININGINDIAN | 46 JUNE 2019
Spiced Lamb and basmati rice biryani cooked in casserole (Lamb biryani) RECI PE FROM I N D I AN CU I SI N E E VOLU T I ON COOK BOOK PREPARATION TIME 30 MINUTES. COOKING TIME 1 HOUR . SERVES 6 #FINEDININGINDIAN | 47 JUNE 2019
For the rice 400 g basmati rice 20 g cinnamon 10 g cloves 10 g cardamom 5 g black pepper Salt to taste. For lamb 500 g lamb, boneless 100 g clarified butter 150 mL neutral oil 250 g onions, sliced 150 g tomatoes, chopped 15 g ginger, sliced 20 g garlic, sliced 6 green chilies 5 g turmeric powder 15 g red chili powder 15 g coriander powder 15 g garam masala powder 15 g fennel powder 1 g saffron 50 mL milk 200 mL yogurt 20 g mint leaves, chopped 15 g coriander leaves, chopped Salt to taste. Me thod Wa sh r i ce g en t l y u n t i l t h e wa te r become s c l ea r . Soa k r i ce f o r 30 m i n u te s . D ra i n a n d se t a s i d e . H ea t o i l i n a h ea vy-bo t tomed pa n . Ad d on e - f ou r t h o f t h e s l i ced on i on s a n d f ry t h em u n t i l t h ey become g o l d en i n co l o r a n d c r i sp i n tex t u re . Remo ve t h e on i on s i n a pa pe r towe l a n d keep f o r g a rn i sh . Cl ea n a n d cu t t h e l amb i n to 50 g p i ece s . Wa sh a n d d ra i n we l l . Gr i n d t h e g i n g e r , g a r l i c , a n d g reen ch i l i e s i n a f ood p roce s so r u n t i l i t become s a coa r se pa s te . #FINEDININGINDIAN | 48 JUNE 2019
H e a t o i l i n a t h i c k b o t t o m p a n a n d a d d r e m a i n i n g s l i c e d o n i o n s ; f r y u n t i l i t b e c o m e s t r a n s l u c e n t . A d d t h e g i n g e r g a r l i c c h i l i p a s t e a n d f r y f o r a m i n u t e . A d d t h e t o m a t o e s ; s a u t é u n t i l s o f t e n e d . A d d a l l p o wd e r e d s p i c e s ; s a u t é u n t i l t h e o i l s t a r t s t o s e p a r a t e . A d d t h e c u r d , h a l f o f m i n t l e a v e s , a n d c o r i a n d e r l e a v e s . N o w a d d l a m b p i e c e s a n d m i x we l l . S e a s o n w i t h s a l t , p o u r wa t e r o r m u t t o n s t o c k u n t i l i t c o v e r s l a m b , a n d c o o k o v e r l o w h e a t u n t i l t h e m u t t o n i s t e n d e r . F r e q u e n t l y c h e c k t o p r e v e n t t h e m a s a l a f r o m b u r n i n g a n d s t i c k i n g t o t h e b o t t o m o f t h e p a n . I f n e e d e d , a d d m o r e wa t e r o r l a m b s t o c k . T h e l a m b m a s a l a s h o u l d h a v e s o m e t h i c k g r a v y w h e n c o o k e d . B o i l r i c e a l o n g w i t h a l l w h o l e s p i c e s a n d s a l t , u n t i l i t i s 6 0 p e r c e n t c o o k e d . I f y o u wa n t t o d i s c a r d w h o l e s p i c e s , t i e t h e m i n c h e e s e c l o t h b e f o r e a d d i n g t o wa t e r . D r a i n a n d r e s e r v e r i c e . P r e h e a t t h e o v e n t o 1 6 5 ° C . G r e a s e a n o v e n p r o o f c a s s e r o l e w i t h c l a r i f i e d b u t t e r . S p r e a d h a l f o f t h e l a m b m a s a l a a n d l a y e r h a l f o f t h e p a r t - c o o k e d r i c e o v e r i t . P o u r 2 t b s p . o f c l a r i f i e d b u t t e r o n t o p a n d s p r i n k l e s o m e f r i e d o n i o n s , m i n t , a n d c o r i a n d e r l e a v e s . R e p e a t t h e s t e p w i t h r e m a i n i n g r i c e a n d l a m b . S p o o n a r o u n d 5 0 m L s a f f r o n - s o a k e d wa r m m i l k o n t o p o f b i r y a n i r i c e . P l a c e g r e a s e p r o o f p a p e r o v e r r i c e a n d c l o s e t h e l i d ; b a k e i n t h e o v e n f o r 2 0 m i n u t e s . C h e c k w h e t h e r r i c e i s c o o k e d b u t r e t a i n i n g s h a p e . S e r v e e q u a l a m o u n t s o f r i c e a n d l a m b . #FINEDININGINDIAN | 49 JUNE 2019
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