Bobby Geetha's Blog: Fine dining Indian , page 2

Asparagus Thoran

Asparagus Potato coconut thoran

Asparagus Potato coconut thoran, This fantastic thoran comes from southern part of India and is a great side dish that goes well with rice. In this recipe we are using British seasonal locally produced veggies such as Asparagus, celery and potato to make thoran.

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INGREDIENTS

Asparagus – 200 gm / 1 cup

Celery (peeled and cut) – 2 stick

Potato (with the skin on & cut in to cubes) – 1 medium size

Onion chopped (1 medium size) – 50 gm / 3 Tbspn

Green chilli – 2 nos.

Garlic cloves – 3 nos.

Cumin seeds – 4 gm / ½ Tspn

Fresh Coconut (grated) – 21 gm / 3 Tspn

Holland Red chilli sliced – 1 no.

Coconut oil – 15 gm / 1 Tbspn

Mustard seeds – 4 gm / ½ Tspn

Dry red chilli whole – 3 nos.

Salt – 5 gm / ¾ Tspn

Turmeric powder – 3 gm / ¼ Tspn

Black pepper powder – 3 gm / ¼ Tspn

Water – 30 ml / 1 ladle

For Making Asparagus Potato Coconut thoran

METHOD

Put garlic, green chilli and cumin seeds in a mortar and pestle.Just crush it using the pestle and keep it aside.In a thick bottom pan pour coconut oil.When the oil is hot put mustard seeds and allow them to crack.Now add in dry red chilli and chopped onions, saute for a minute.Add in potato, put salt, turmeric powder and pepper powder. Saute for a minute.Pour water, cover it with a lid and allow potato to cook on a slow flame for five minutes.When potato is cooked add in asparagus and celery. Mix and cook for 2 – 3 minutes.Now to finish it of add crushed garlic, green chilli and cumin seeds.Saute and add in the freshly grated coconut.Add sliced holland red chilli to get extra spicy.Now serve it in a bowl as per the picture.

 

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Kale dhal curry

Moong dhal kale curry

Moong dhal kale curry, This amazing recipe is a preparation of North Indian style inspired from spinach and moong dal. This  kale and moong dal goes well with rice or chappathi. This is made in one pot and quick easy recipe.

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INGREDIENTS

Moong dal – 250 gm / 1 cup

Water – 500 ml /  3 cup

Kale – 200 gm / ¾ cup

Cumin seeds – 4 gm / ½ Tspn

Garlic chopped – 7 gm / 1 Tspn

Green chilli slit – 4 nos.

Onion sliced ( 1 medium size) – 50 gm / 3 Tbspn

Asafoetida – 3 gm / ¼ Tspn

Turmeric powder – 7 gm / 1 Tspn

Salt – 5 gm / ¾ Tspn

Butter – 30 gm / 2 Tbspn

English seasonal veggie pickle – 15 gm / 1 Tbspn

For Making  Kale and Moong dhal curry

METHOD

Wash moong dal and kale keep it aside.Put all the ingredients mentioned except the pickle in a pressure cooker.Cook for 5 minutes in a high pressure.When it is ready open the pressure cooker put butter in to the curry to enhance the flavour.Now serve in a bowl plate placing some English seasonal veggie pickle on top.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Tapioca poppadom

Masala sago tapioca poppadom

Masala sago tapioca poppadom , This is a fresh home made tapioca poppadom. A poppadom is a thin, crisp, round flat bread from India. Poppadoms are made with black gram flour, but they can also be made from flour made from rice, chick pea and lentils.

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INGREDIENT

For poppadom:

Sago (tapioca granules) – 250 gm / 1 cup

Water – 750 gm / 3 cup

Cumin seeds – 2 gm / ¼ Tspn

Salt – for seasoning

Oil – to deep fry

For onion tomato masala

Onion chopped – 15 gm / 1 Tbspn

Tomato chopped – 15 gm / 1 Tbspn

Green chilli chopped – 1 no.

Coriander fresh chopped – 15 gm / 1 Tbspn

Chat masala – 3 gm / ¼ Tspn

For Making  Masala tapioca poppadom

METHOD

For making poppadom:

Put all the ingredients in a thick bottom pan except oil and mix well.Cook it in a low flame until it foams a jelly like texture.While cooking gently mix with spatula continuously.When cooking is done spread it on a butter paper using a spatula.While spreading keep medium thickness, not to be too thin or too thick. Keep medium consistency.To dry put in the oven at a temperature of 60 c overnight.In a hot pan pour oil to deep fry, oil should be really hot above 200 c.Put poppadom one by one into the oil and fry.Keep it aside in a kitchen towel to drain out the excess oil.

For making onion tomato masala:

Put all the ingredients mentioned in the onion tomato masala in a bowl and mix well altogether.

For plating:

Place poppadom on a chopping board and spread the onion tomato masala on top the poppadom.Serve it as a tea time snack or as a starter before main meal.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Pumpkin Walnut Kadi

Pumpkin kadi with walnut

Pumpkin kadi with walnut is a light spicy vegetarian gravy dish made out of besan flour (gram flour) and sour yoghurt. Mostly made in Northern parts of India. In Southern part of India this is prepared in different way without besan flour, instead they use grinded grated coconut with some cumin and green chilli. Kadi  goes well along with rice.

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INGREDIENT

Pumpkin (peeled and cut in to cubes) – 250 gm / 1 cup

Oil – 30 gm / 2 Tbspn

Asafoetida – 2 gm / ¼ Tspn

Mustard seeds – 4 gm / ½ tspn

Onion chopped – 30 gm / 2 Tbspn

Salt – 4 gm / ½ Tspn

Turmeric powder – 3 gm / ¼ tspn

Walnuts – 30 gm / 2 Tbspn

Coriander leaf – 2 strings

Yoghurt mix for the kadi

Yoghurt – 250 gm / 1 cup

Gram flour – 15 gm / 1 Tbspn

Red chilli flakes – 3 gm / ¼ Tspn

Turmeric powder – 4 gm / ½ Tspn

Chilli powder – 3 gm / ¼ Tspn

Black pepper powder – 3 gm / ¼ Tspn

Salt – 3 gm / ¼ Tspn

Garam masala – 2 gm / a pinch

Water – 1 cup

To pan fry pumpkin wedges (for plating)

Pumpkin (peeled and cut into wedges) – 3 wedges

Ginger garlic paste – 5 gm / ½ Tspn

Turmeric powder – 3 gm / ¼ Tspn

Chilli powder – 5 gm / ½ Tspn

Oil – to pan fry

Garnish

Coriander leaf – 3 leaves

Chilli oil – to drizzle

Coriander oil – to drizzle

For Making  Pumpkin kadi with walnut

METHOD

Yoghurt mix for kadi:

In a mixing bowl put all the ingredients mentioned in the yoghurt mix for kadi.Using a whisk mix all the ingredients, make sure there is no lumps.When it is ready keep it aside.

To make pumpkin kadi:

In a hot pan pour oil, when the oil is hot put asafoetida and mustard seeds.Allow mustard seeds to crack.Now add chopped onions, saute for a 3 minutes.Throw in pumpkin cubes in to the pan, add salt and saute for two minutes.Now add turmeric powder, saute for a minute and cover and cook it until the pumpkin is soft.At this stage add in walnuts and saute for another one minute.Now pour the yoghurt mix in to the pan and mix gently. Bring it to boil on a medium heat.Pumpkin kadi is ready. Now break fresh coriander by hand and throw it in to the kadi.

To pan fry pumpkin wedges:

Marinate the pumpkin wedges with ginger garlic paste, turmeric powder and chilli powder.In a hot pan pour oil, when the oil is hot place the pumpkin wedges in to the oil.Cover and cook it on a medium heat until it gets a nice golden brown colour.Turn the side, cover and cook it for one minute.When it is ready take it out from the pan and keep it aside for plating.

For plating:

In a serving bowl pour pumpkin kadi with pumpkin pieces and walnuts from the kadi.Now place the pan fried pumpkin wedges on top of the kadi. Arrange properly.Garnish with coriander leaf, drizzle some chilli oil and coriander oil.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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The Finch Chandigarh

The Finch Chandigarh

A Perfect Restaurant to visit The Finch Chandigarh , India is known for spices and intriguing flavours, yet India’s beverage industry and bartending rehearses have not generally been perceived. In any case, over the most recent five years, bar slants in India have improved a ton. The Indian mixed drink scene has advanced from normal Cosmopolitan and Mojitos to significantly more prominent specialties and Mixology bartending pattern is making up for lost time.

Individuals here in India, presently travel a ton, have more prominent information about the different assortments of beverages and are progressively educated, consequently the market for drinks here is expanding as the refreshment business is advancing. With the ever-expanding request by the clients, the advancements have discovered their kick as well.

The Finch, the most happening and cherished restaurant and bar in Delhi, Mumbai, and Chandigarh, is sumptuous, elegant, and welcoming! Bespoke food and drink contributions joined with their own, extraordinary mixed drinks – The Finch coordinates comfort with extravagance, taste with style to engage your faculties at all times. The Finch never fails to stagger its guests with its astonishing thoughts and additional items to their not insignificant rundown of the offering.

The restaurant is all equipped to work post-pandemic, is sure a delightful news for all of you! The eatery opened its gates on the 3rd of Oct and has announced the arrival of the most recent brand under the top of three outlets spread all through the super city of India “The New Mixology Culture”

After 2 months of dreary work, created by the International Bar Aficionado, Ron Ramirez – Thailand’s The Magician of Spirit – Town and Country Magazine and declared as Alchemist of Asia whose drink plans are perceived by extravagance hotels all over South East Asia and the notable Sky Bar by The Dome. Ron happens to be a member of a committee, World’s Best Bar, that features the finest bars and mixologists around the globe. Considering his exceptional bar skills, Ron is certain a pioneer and a culinary mixologist, however, one can’t consider him any not exactly an artist and is all set to bring a revolution in the mixology culture in India.

The Finch, The New Mixology Culture is a 2025 beverage art prediction unveiling a series of latest innovations, trends and the future mixology scene in India and beyond. As they unlocked their gates after the global pandemic, The Finch exploited to cosmetic touch up its bar and drink programs by raising India’s culinary and mixology scene through the innovative gifts of F&B master Ron Ramirez.

“Offering our appreciation to customary yet playing with development, barkeeps and mixologist at Finch have changed blending drinks into a work of art. After COVID 19 the mixed drink culture is perfectly healthy and digging in for the long haul.” Says Sandeep Katiyar, CEO Yellow Mount Capital.

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The Dineroom

The Dineroom Punjabi Bagh

SWEET, SAVOURY AND TANGY, Dineroom has all the flavours you want to savour. The Dineroom Punjabi Bagh is a multi-cuisine restaurant located in the heart of North West Delhi, Punjabi Bagh.

It was established in the year 2019, the brainchild of Mr. Rahul Sarin, Shaan Sarin and Aakash Sarin. He hails from Delhi itself and is very well aware about the people living in city and their expectations. He understands the consumer needs because he belongs to the hospitality fraternity, he holds a diploma in Hospitality from London.

The Dineroom Punjabi Bagh

The idea of starting this fine dine restaurant, lounge and bar first came to one of the co-founder and owner Rahul Sarin’s mind while he was exploring cafes in London. He realised that there is an inadequacy of good places to lounge and dine in with friends and family in Delhi. Delhi is not only a place for commerce, business and high class entertainment, but is also an expanding area for world cuisine, attracting visitors from all over India. So Rahul thought coming up with something like this would be a great idea. He went ahead with his idea and the rest just worked out with his sheer hard work and dedication.

It is a perfect place for all those couples who like a little live music while munching on food and drinks. The appetizing menu will provide an enjoyable and original dining experience. In addition to their superior cuisine and contemporary decor, they provide customers with excellent service, making them feel as if they have stepped into their London Dreams. The food in the menu ranges from the traditional to the innovative. Some of their signature dishes are Ravioli Vodka, Penne Al Arabiata, Biryani, Chicken Salt and Pepper. People also enjoy their walnut brownie ice-cream the most.

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Quail egg upma

Quail egg string hopper upma

This is a delicious Quail egg string hopper upma made from left over string hoppers. Upma is the south Indian breakfast dish usually made with roasted sooji. This dish is made using one pan and give an additional touch to string hopper upma by adding fried quail egg and onion tomato masala.

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INGREDIENT

Oil – 15 gm / 1 Tbspn

Mustard seeds – 4 gm / ½ Tspn

Roasted chick peas – 4 gm / ½ Tspn

Ginger julliene – 7 gm / 1 Tspn

Onion chopped – 15 gm / 1 Tbspn

Green chilli chopped – 1 no.

Curry leaf – 3 leaves

Turmeric powder – 2 gm / ¼ Tspn

String hopper – 250 gm / 1 cup

Water – 30 gm / 2 Tbspn

Salt – 3 gm / ¼ Tspn

Onion tomato masala – 21 gm / 3 Tspn

Quail egg – 3 nos.

Chilli fried walnuts – 15 gm / 1 Tbspn

Pickled onion and ginger – 7 gm / 1 Tspn

For Making  Quail egg and string hopper upma

METHOD

In a hot pan pour some oil, when the oil is hot put mustard seeds and allow it to crack.Put roasted chick pea, ginger julliene, chopped onions, green chilli and curry leaf.Saute for a minute, add turmeric powder, saute for a minute.Now add string hopper, mix slowlyPour some water to get a moist texture.At this stage add salt and gently mix in a medium flame.Now make a small 3 holes through the upma, spoon in the onion tomato masala in to the hole.Just make a small hole through the onion tomato masala.Crack the quail egg and pour in to the hole.Allow quail egg to cook in a very low heat. Make sure not to burn the upma.Once the quail egg is done put some chilli fried walnuts on top of upma.Garnish with pickled onion, ginger and serve.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Beef Roast Porotta

kerala beef roast porotta

This recipe of kerala beef roast porotta  is an incredible combination and traditional dish of Sothern part of India, Kerala. Beef masala and porotta provides perfect amount of carbohydrates and protein. Here we are using water buffalo to make curry. In this video we take this amazing combination to a small plate concept.

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INGREDIENT

To saute porotta

Ghee – 7 gm / 1 Tspn

Shredded porotta (half cooked and cut in to threads) – 1 piece porotta.

For beef masala

Beef curry with beef pieces – 3 ladles.

Fresh ginger jullienes – 2 gm / ¼ Tspn

Curry leaf – 3 leaves

Green chilli slit – 2 nos.

Onion tomato masala – 15 gm / 1 Tbspn

Coriander powder – 4 gm / ½ Tspn

Garam masala – 3 gm / ¼ Tspn

Salt – for seasoning.

Pickled ginger and onion – for garnish

For Making  Kerala beef roast with porott

METHOD

In a pan throw in the shredded porotta, add ghee, saute and fry until it becomes little crispy.When it is done take it out from the pan and keep it aside.In the same pan pour beef curry and add rest of the ingredients mentioned in the beef masala except pickled ginger and onion.Saute until the gravy thickens, check seasoning and add salt if needed.For plating: put fried shredded porotta in the middle of the plate.Place beef masala on top of the porotta and garnish it with pickled ginger and onion.Serve hot

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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Sausage Casserole

Breakfast Masala Sausage Casserole.

This is an home made Exotic English Breakfast Masala Sausage Casserole, by adding some of the Indian flavours into it. Served with fried egg and toasted bread.

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INGREDIENTS

Cumber land sausage (can use chicken as well ) – 3 no

Canned Baked Beans 400 gm / 2 cups

Ginger chopped 5 gm / 3/4 tspn

Turmeric powder 4 gm / 1/2 tspn

chicken Stock cubes 5 gm / 1 cube

Holland Red chilli – 1 no.

Coriander leaf 5 gm / 2 strings

Butter 7 gm / 1 tspn

For plating

fried egg – 1 no

Toast Bread – 1 slice

For Making English Breakfast Sausage casserole.

In a pan boil water, add turmeric powder and poach the sausage for around two minutes.

Once the sausage is cooked remove it from boiling water and keep it aside in a plate.

Now in a hot pan put some butter and saute chopped ginger until it is light brown.

Add poached sausage into the pan, saute for a minute.

Now pour the canned baked beans, boil it and simmer at least for 15 minutes.

Now reduce the fire, for seasoning add chicken stock cube.

Add holland red chilli and coriander leaf.

Sausage casserole is ready and plate it with fried egg and toasted bread.

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Scrambled Eggs

Scrambled eggs with chorizo

This is an amazing eggse on Toasted bread. Given an Indian touch by adding green chilli and ginger.

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INGREDIENTS

Egg – 4 no. / 200 gm

Butter 2 gm / 1/4 tspn

Chorizo cooking sausage – 2 no. / 200 gm

Kale 10 gm

Ginger 7gm / 1 tspn

Green chilli sliced – 1 no.

Toast Bread – 1 no.

Chef Bobby Geetha




International Chef Consultant Specialist in Modern Indian cuisine. Trained at world’s best restaurants Including Noma. Previous corporate chef Famous Indian restaurant Chain by legendary Singer Asha Bhosle. Founder of business Fine dining Indian Ltd Media House produces Magazines, Cooking Videos and Cook Books.

Indian Chef Bobby Geetha is highly passionate, dedicated and committed in a profession he loves the most. Bobby Geetha have decades of hands on managerial experience in high end 5-star luxury hotel kitchens. Bobby Geetha is the author of three cook books on Fine Dining Indian cuisine series and the founder of Finediningindian.com website on next generation Indian cuisine.

For Making Scrambled eggs with chorizo

In a hot pan put some butter, add ginger and saute for 2 minutes.

Add chorizo, green chilli and kale. Saute until kale cooks.

Now add eggs, mix and cook

Scrambled eggs is ready and plate it on top of a toasted bread.

 

 

Also, he is the highly rated finalist in BBC’s Master Chef UK Professional. Now and International menu consultant who has worked with some of Europe’s Michelin starred culinary greats. Bobby Geetha is the semi-finalist in National Chef of the year United Kingdom. Bobby Geetha won the Gold for Hospitality Chef Excellence award in 2018.

He is always calm and professional, working in an organized manner even at the most pressurized and demanding moments.

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