Bobby Geetha's Blog: Fine dining Indian , page 7

Indian Food

Famous Indian Regional cuisines

In this article Put together by Ms.Amablika singh talks about Famous Indian Regional cuisines. Food diversity in India is very much evident in different states , District and even villages .

Food diversity in India

Our Food is an expression. It is an expression of cultural heritage and diversity. It is not just a quantity of nutrients and instead is a diversity which forms the basis of human civilizations. Food provides an exquisite vision of the cultural heritage of a place and also plays a quintessential role in preserving the culture.

Taking about India, the Land of Diversity, it is seen that the word ‘diversity’ can be fitted well in the culinary tradition of India. Indian cuisine is like a whole bunch of threads consisting of a zillion of culinary threads representing regional cuisines.  These regional culinary threads unite into a unified culture of Indian cuisine and, yet have a distinct identity of their own. The food culture of India signifies the thousands of unique and distinct cultures of different regions. One of the most interesting facts about Indian cuisine is that it has no national dish. Choosing one particular dish out of an invariable complex set of choices of Indian dishes is clearly insanity.

Cultural diversity

India is a land of cultural diversity and much of its diversity is witnessed in its culinary traditions. The 29 states offer a myriad of flavours and delicacies making Indian food as diverse as possible. Food in India has always been of cultural importance. Indian food has lower traces of homogeneity in its regional cuisines than in any other country which makes it a hub of flavours, dishes and palates. There are so many layers to Indian cuisine which unfold regional culture with every layer.

Regional cuisines offer a wide assortment of scrumptious foods to serve the palates of a wide population of the country. Some recipes are high on spices while some are less spicy, yet intricately flavoured. This difference in regional cuisines is what makes India a paradise full of flavours, delicacies and aroma. Some of the major regional cuisines of India are from the states of Punjab, Rajasthan, Gujarat, West Bengal and Kerala which have been elucidated.

Punjabi cuisine

The culinary style of Punjabi cuisine has originated from Punjab which is the major region in the northern part of the Indian continent. Punjabi cuisine is known for its wide variety of vegetarian and non vegetarian dishes. The rich buttery flavours coupled with locally grown staple foods and farm dairies make Punjabi cuisine a melange of cross cultural influences of Mughals, Afghanis and Persians. The famous tandoor which had gained a huge popularity as a barbequed fare in the whole of India was adopted by the fleeing Punjabis from Pakistan during the Indo-Pak Partition.

what is famous

Tandoori meat, paneer (cottage cheese), fish as well as mutton tikka became the legacy of Punjabi cuisine. Sarson da sag, makki ki roti, butter chicken and chola bhatura are the most lip smacking dishes of Punjab which are popular all over the world. Majority of the dishes are cooked in desi ghee (clarified butter) which is a tastier alternative to vegetable oils. The rich, buttery flavour of Punjab is witnessed in its most consumed beverage, lassi which is a sweet yogurt drink having lumps of butter to make it more Punjab worthy. There is no denying the fact that Punjabi cuisine is drool-worthy. Its succulent taste, hearty ingredients and the passion and energies of local Punjabi people is what makes Punjabi cuisine as one of the most popular and sought-after Indian cuisine.

Rajasthani cuisine

Coming from north to west, Rajasthani cuisine is yet another culinary thread of Indian regional cuisines. Its popularity can be traced back to the rich culture and heritage of the land of Maharajas. The royalty of the state is witnessed in its delectable dishes. Laal Maas (Red Meat) and dal bati churma are the most famous dishes of Rajasthani cuisine. The history of the state has its impact on the diet. Rajputs have been non-vegetarians and thus, game meat, safed maas (White Meat) and laal maas had found their place in Rajasthani cuisine. The cuisine was predominantly influenced by the Rajputs but soon after the arrival of Maheshwaris, Jains and Vaishnawas, vegetarian diet has been started following.

Home food

The state of Rajasthan has a myriad of both vegetarian and non vegetarian dishes. The famous vegetarian dishes are gatte ki subzi, aloo-pyaz ki subzi, ker sangari, papad ki subzi, sev tamatar ki subzi and makki ka dhokla and several other dishes. Apart from its rich culture, another peculiar point which affects Rajasthani cuisine is climatic conditions. Rajasthan has a dry climate and is majorly covered in deserts as a result of which there is a dearth of fresh vegetables.

Rajasthani food is indeed a culinary delight and Rajasthanis have taken ‘cooking from scratch’ to another level. They are capable enough to combine the available vegetables with dried preserved foods such as wadis and papads. These are then eaten by roti and piping hot puri. Rajasthani cuisine is also known for its snacks such as Bikaneri bhujia, pyaaz kachori and mirchi bada. Rajasthan is not only famous for its beautiful forts and sand-dunes but is also famous for its never ending platter providing a wide variety of dishes in spite of facing a shortage of fresh vegetables.

Gujarati cuisine

Gujarati cuisine provides a wide array of flavours and nuances with hidden undertones of sweetness. The Gujarat state of India has a wide coastline but still majority of the people are vegetarian. There are countless vegetarian dishes in Gujarat which are distinctively flavoured. Dal-bhat-roti-shaak is the ever day meal. Panchkutiyu shaak, batata nu shaak are some of the common vegetable curries made in Gujarati households and restaurants. Gujarati Kadhi is the most popular dish where sweeter notes are intricately flavoured in a yogurt-based curry. One of the most striking features of Gujarati cuisine is its farsan (snacks).

Gujarati snacks are popular all over the world which acts as the side dishes complementing the main meal. They hold a special place in Gujarati cuisine. Farsan or savoury snacks are eaten with tea or on special occasions and are majorly used to woo the guests. Farsan can be in any form. They can be fried, fresh, dried or steamed. Some of the common names under this category are dhokla, khandvi, fafda, gathia, chakri, methi vada, thepla and handvo. This is just 1/4th of the list. Imagine the wide variety of mere farsan in which constitute to be the most of the items in Gujarati cuisine. Also, this western land is a hub of chutneys, achars and kachumbers. Gujaratis are fond of accompaniments which enhance the meal through their peppy textures and tangy flavours. The popular accompaniments are cabbage kachumber, mango chunda and raw papaya chutney.

Kerala cuisine

When it comes to regional cuisines of India, it observed that there is a certain degree of biasness. People tend to prefer North Indian cuisine as compared to South Indian cuisine. However, Kerala is every food lover’s paradise. Typical cuisine of Kerala includes a long list of dishes which use tantalising flavours and concoctions full of spices. The culture within the state offers a number of delights ranging from Muslim biryanis, seafood delights of Syrian Christian families as well as sadyas among Hindus. Cardomom, pepper and cloves are the main highlight of the dishes.

In Kerala, dishes are very unique such as kozhinira chathu, muttumaala, appams, duck roast, avial, kappa, sambar, rasam and many more. Rice is a mandatory accompaniment in Kerala and since the state is known as the land of spices, the mustard seeds, turmeric, curry leaves and asafoetida are generously used in almost all of the dishes. Food is cooked in coconut oil and a lot of dishes are coconut milk-based. The major reason behind this is the abundance of coconuts in the region.  In sweet delights, paal payasam is the most consumed sweet in the state which is a simple rice pudding.

Bengali cuisine

Bengali cuisine has originated from the eastern state of the country, West Bengal. The state is known as the land of rice and fish. This culinary style is characterised by a mini encyclopaedia ranging from Bengali fish to Bengali sweets. Fish, lentils and rice are common in Bengali diet. What makes Bengali cuisine different from its other regional counterparts is the structure of the style of cuisine.

Unlike other regional cuisines where everything is served all at once, Bengali cuisine follows a multi-course tradition much like the French cuisine. Food is served in courses in West Bengal. Moreover, there is a further categorisation of the dishes. Bengali dishes are categorised into 4 different categories- charbya (food that is chewed such as rice and fish), peya (beverages mainly milk), lehya (food that is to be licked such as a chutney) and chosya (food that is to be sucked such as ambal).

The cultural influences of the neighbouring country of Bangladesh (Nawabs of Dhaka) have been traced in Bengali cuisine wherein some aesthetics of Mughlai cuisine are witnessed. For instance, dishes like kebabs, roast lamb, korma and stuffed breads are regional specialities. Rice is eaten in majority of the course. It is eaten as a starter and is also eaten in the main course too with fish and chicken. In desserts as well, rice is majorly used. Starters include fries, mashed steamed vegetables, lentil soup and shaak. Main course includes fish gravy infused with spices, prawns made in coconut curry and mutton curry. Bengali sweet tooth is identified by numerous desserts made out of cheese curd which is known as ‘chhena’. Bengali sweets have reached to the other parts of India such as the famous Rasgolla, Mishti Doi, Shondesh, Rasmalai and Payesh. Thus, Bengali cuisine is vast and elaborate.

This little background on the Indian culinary threads is likely to turn your next Indian meal into an exhilarating adventure. Sadly, not every dish has been mentioned in the article here. This is the surprising truth of the Indian food and the culture behind it. The unity in diversity is what makes India the most cultured country of the world.

Article Put Together By Ms. Ambalika Singh

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Chef Toshit Sharma

Chef Toshit Sharma,
National Corporate Chef, RATIONAL INDIA.

I started my career with Oberoi’s in 2005, there I learnt the basics skills, culinary knowledge, spice sense, traditional cooking methods.

A Brief about your culinary background:

After working with Oberoi’s, I moved out of India and worked with Four Seasons, Maldives, was a pre-opening team member for Four Seasons, Mumbai.

In 2010, I moved to The Setai Miami, USA to deliver my expertise in Indian cuisine. Had to return back to India in 2012 due to visa issue. Then for a short while, I worked at Sarovar hotels as a Pre-opening executive Chef and later on moved to The Sandy Lane in Carribean.

In my last project abroad, I was associated as pre-opening Chef for The Chedi in Andermatt, Switzerland.

Rational India corporate chef

In 2015’s end, I decided to relocate back to my home land – India and since then I am working proudly with RATIONAL as their National Corporate Chef for India.

Awards and recognition received:

First position in Chef’s competition at IHM-Gwalior, 2004.
Second position at Banarsidas Chandiwala Chef’s competition, 2005.
2006 Employee of the month- Oberoi Hotels .
2008 Employee of the month-Four Seasons Mumbai,
2010 Employee of the month-The Setai, Miami-USA,
Manager of the quarter-Sarovar Hotels, 2012.

How you explain your job, what’s the difference from a Traditional chef and your profile?

Well, I am quite lucky to be still known as a Chef, and that has quite an emotional attachment with my soul.

My current profile allows me to travel across India to explore the hidden cultural foods from different parts including remote regions.

When I am not travelling, I do a lot of research & cuisine development in order to provide best solution to our customers.

I always have a respect for traditional Chefs, although they are not exposed to the world, but their skills distinguishes them in their respective area of expertise.

What are your daily Duties as a chef?

On daily basis, it is my watch that decides my time to enter the culinary world (office) but my work decides what time I have to leave.

I am responsible for taking care of each and every query which is received pertaining to cooking. I don’t stop myself till the time the customer is satisfied. Keeping my team motivated & charged is also part of my never-ending duty.

Does this lockdown affected your business, what’s your plan for business development?

Yes, this lockdown has created an impact on every business and industry.

Earlier, I was of the opinion that till the time humans don’t stop eating our job is secure. However, this COVID-19 made me rethink, that only till the time we are healthy, we can eat freely else we have to depend on pills only. At present, RATIONAL is running online webinars for our customers based across India even in the lockdown situation.

How you conceive a dish or improvise traditional dish in to international style?

I do not compromise on traditional flavours, they are unique & we are known across the globe for them only. I bring them in modern world by changing their appearance, presentation and plating.

However, both, India & Indian cuisine brought a big revolution across the globe to think & adapt the traditional ancient culture & methodology.

What guidance would you like to provide for Indian chefs to achieve a successful career like yours?

Keep cooking & keep patience. Focus on your basics, keep up the passion alive and success will come automatically one day!

Knowledge, skill and experience are the only tools which will help you to achieve the desired level in your professional career. Also, the learning of a Chef never ends, even as an executive Chef you have the possibilities to pick up new things.

Do you have a team? How you train your team to get consistency in food standards?

Yes, I have 3 Regional Corporate Chefs & 25 freelancers pan India who are working with me. We work remotely so our knowledge sharing is based on technology. In RATIONAL with the help of ConnectedCooking, I can transfer, download, and upload all the culinary information directly into the units via internet. We also do hands-on trainings with team at regular intervals and also measure their performance through timely audits.

One of your worst food critic or comment you received?

When one customer said -”I can’t find the Mooli in my Mulligatawny soup!”

How you approach business to work with you or your company?

We at RATIONAL believe in the philosophy of customer benefit. Over the years we have made people aware about the benefits of combi-steamer technology. Testimony to this is that the combi-steamer technology is becoming an integral part of the modern kitchens and RATIONAL is the top-of-the mind brand associated with that in people’s mind. We do live cooking events called RATIONAL CookingLive which takes place at multiple locations across the country every week, this is where we invite people to experience our product – SelfCookingCenter®. We showcase multiple type of dishes ranging from roasting and grilling, to steaming and baking.

Who you look up to in professional life. Who you still approach for guidance?

 Life is a never-ending institute, at every moment you have something to learn. But we do not concentrate on that and keep moving ahead, this is one of the biggest reason for failure. I don’t feel ashamed even in learning things from a commis or a pot washer. He might be more knowledgeable than me. For any second opinion, I prefer to Google.

Pick one dish that represent you and why it’s your favourite, what’s the thought behind its creation?

 Well I represent a dish, not the dish represents me. The day, dish starts representing me, I will feel my learning has come to an end. I still prefer to cook basics. Believe me, home food is the best in the world, you will never get fed up of it.

What will be Indian cuisine future according to you, what should be Indian chefs doing to make Indian cuisine best in the world?

 Nowadays everyone travels and they are quite familiar with unique flavours. Indian cuisine is vast and full of meaningful food. Our spices, ingredients plays a unique role in each & every dish and we had not copied any cuisine. My suggestion to young chefs is to stick to fundamentals, go in deepness of Indian food if you want to call yourself as Indian Chef. Your thoughts and dedication will bring us on top of the league.

Name top five Indian restaurants around the world according to you?

I will name the top Indian food delivering operations:

Langar at Golden temple
Biryani at Charminar in Hyderabad
Food served during Ramzaan at Mohd. Ali road in Mumbai

Name Top Five Indian chefs of all Time?

I didn’t work with every chef & therefore I shouldn’t be judging anyone. For me, my top chefs are the ones who have educated me in this industry.

A Book or an Incident that influenced you and how it changed your approach to life?

‘Life, on the line’ by Chef Grant Achatz.

Any work or project you do for community Development?

I am strictly against distributing or donating direct money. I prefer to understand the requirements of the needy & help them by getting the same.  Myself a silent social worker and  don’t do it for fame or tax rebate.

Which website or Magazine you refer to find news about Indian cuisine and Indian food development?

Nowadays, Facebook or Google brings everything on your table and you don’t have to wait for monthly editions. Nevertheless, I also prefer to read a magazine which talks more genuinely about Indian chefs and food.

Do you believe the TV chefs makes a good real Kitchen chef? Why?

No, that’s why they are TV chefs & we are kitchen chefs. Pressure, burden, stress & management in real kitchen is not like the way it on TV where you can retake the shots of all the mistakes & correct them. I will say it’s a different world and we should not compare them.

How you see your Product is used in traditional Indian kitchen, how you justify the cost in comparison with work output. Where you see chefs using your product?

 RATIONAL works on 1+1=3 cooking methods, which is steaming, dry heat & combination of both steam & dry heat, which clearly indicates that majority of the dishes can be covered from any individual’s menu. RATIONAL SelfCookingCenter® is a perfect match for the Indian kitchens. Today, we have big brands who are using our units in their operations. It not only removes the stress level of chefs, but it also makes their work easy. Achieving consistency in Indian kitchens is always a challenge which can be easily eliminated after you start cooking in RATIONAL. Today, we can cook dal, biryani, curry, gravies & tandoori kebabs hygienically in RATIONAL, that too without even monitoring, handling or observing them. Rational India corporate chef

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Fine Dining Indian

Buy the Book



Fine Dining Indian cookbook




Buy the Book



******** Kindle & Paper Back edition ********

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Restaurant Style Simple Indian Recipes from Master chef Uk Semifinalist Chef Bobby Geetha 
” Fine Dining Indian : Easy To Cook Restaurant Recipes At Home ”  ★★★

The concept of this Fine Dining Indian cook book is to bring fine cooking accessible to all house hold and to Indian restaurants . These recipes are developed through my Indian food journeys inspired from my London , copenhagen Michelin star Two ★★  resturant trainings . Bring simple but amazing cooking techniques i learned and enhance Indian cuisine to a New level .

Fine Dining Indian is a vision and mission in achieving positive eating and cooking habit in Indian kitchens . “ Fine dining is never about eating in a posh restuarant ” . It is about the choosing the fine ingredients , fine cooking techniques to produce finest recipe possible .

” If we can achieve this in resturants and charge you high price . why don’t you cook this at home literally to 1/10th of the money you pay at resturants . “

The Book empahsis on the concept of Indian food and its relation to the five elements. Pancha Bhoota or Pancha Maha-Bhoota, five great elements, also five physical elements, is a group of five basic elements, which, according to Hinduism, is the basis of all cosmic creation.

Sweet-Earth & Water
Sour-Earth & Fire
Salt -Water & Fire
Pungent -Fire & Air
Bitter-Air & Ether
Astringent -Air & Earth

Some of the Unique recipes given here are

★ Achari Octopus samphire pakora , ★ Wildboar sausage Vadapav , ★ Tapioca poppadom , ★ Lamb sweet bread shami kebab , ★ Duck egg naan roll and many more , ★ Brioche shahi tukra , ★ Beetroot halwa and white chococolate .

” The Book brings out the importance of we are what we eat and food can strongly affect our emotions ”  
Chef Bobby Geetha is an Expert as Indian food consultant with More than 15 years hands on experience .

◆◆ ♥ Follow Him on Instagram as : Bobbygeetha ♥ ◆◆

Word From Chef Schilo van Coevorden | Taiko Restaurant Amsterdam

Regional Director Food and Beverage at The Set Hotels

 ” My love affair for Indian cuisine started in the mid 90’s when I arrived as a young chef in Dubai. Every day I ate Indian home cooking in the staff canteen made by an amazing chef called Oscar.As his kitchen was next to my kitchen he told me everything about the essential ingredients, combinations and techniques India has to offer.

Straight away I fell in love and have been an ambassador of Indian foods even since. I’m even adopting Indian recipes into my own kitchen.

Years later when I got introduced to Bobby Geetha , I saw we were on the same wavelength adapting classical to traditional recipes using modern approaches and techniques. and again I fell in love because I think now is the time and place that Indian fine dining deserves the same recognition as other countries. ” 

Buy the Book

The post Fine Dining Indian appeared first on Finediningindian.

Hello world!

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“Diam quam nulla porttitor massa id neque aliquam”

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Fine dining Indian Cook Book Press release

Master Chef UK Semifinalist chef Bobby geetha Self-published Fine Dining Indian Cook Book During Lock Down from Home

Indian Chef Consultant Bobby Geetha who was the top rated chef contestant at BBC Master chef Uk professional season 8 .

For Immediate Release

01:00

London — 19/06/2020 — Today Chef Bobby geetha has launched a New cook book Named “ Fine dining Indian” , Chef Bobby geetha is currently In Dubai and will be Returning to Uk by July . His  recent Project in Dubai , Middle east was being a Corporate chef for a 21 outlet Indian Restaurant chain that has 3 outlets in UK too .

Chef Bobby Geetha Utilised his 3 month long lock down time at home in producing recipes and dishes for his “ Finediningindian” YouTube channel now he has published the book through Amazon self-publishing Platform.

“ I have to set an example for all chefs out there each one of us are an artist on our own rights . don’t wait till someone offers a hand . Just do amazing things with what is in our reach” Says Chef Bobby Geetha

” Fine Dining Indian : Easy To Cook Restaurant Recipes At Home ” ★★★

The concept of this cook book is to bring fine cooking accessible to all house hold and to Indian restaurants .

“ Fine Dining Indian ” cook book is a vision in achieving positive eating and cooking habit in Indian kitchens . Fine dining is never about eating in a posh restaurant . It is about the choosing the fine ingredients , fine cooking techniques to produce finest recipe possible .

The Book emphasis on the concept of Indian food and its relation to the five elements . Pancha Bhoota or Pancha Maha-Bhoota, five great elements, also five physical elements, is a group of five basic elements, which, according to Hinduism, is the basis of all cosmic creation.

Sweet-Earth & Water
Sour-Earth & Fire
Salt -Water & Fire
Pungent -Fire & Air
Bitter-Air & Ether
Astringent -Air & Earth

Some of the Unique recipes given here are Achari Octopus , Wildboar sausage Vadapav , Tapioca poppadom , Lamb sweet bread shami kebab , Duck egg naan roll and many more .

” The Book brings out the importance of we are what we eat and food can strongly affect our emotions ”  

Chef Bobby Geetha was one of the final 10 chef  In BBC master chef season 8. Who surprised Chef Marcus waering , Chef Monica galetti and celebrity food critics like Jay Rayner , William Sitwell through his innovative Indian dishes though his international cooking skills. His Previous project in London before heading to Dubai was an up market Indian restaurant  . Which was included in Forbes Top 7 London Indian restaurant list mainly due to Innovative Local focused Indian Dishes  .

Finediningindian.com.

Founded in 2011, Fine Dining Indian Ltd . The company does Chef consultancy for Indian food Business , On line Magazine , Cook Books , Cooking videos , Chef Master Class and Brand Promotions

###

Fine Dining Indian Ltd and Product are either registered trademarks or trademarks of Fine Dining Indian Ltd In Uk and rest of the world

The names of actual companies and products mentioned herein may be the trademarks of their respective owners.

 

For more information, press only:

Ms. Supriya Premaraj

00447801941431

Supriyapremaraj@finediningindian.com

For more information on Product:

Website : Finediningindian.com

Instagram : Chef Bobby Geetha

Youtube Channel : Finediningindian

Recipe By chef Bobby geetha

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

The post Fine dining Indian Cook Book Press release appeared first on Finediningindian.

The Great Indian Foodie

Sukrit Jain

The food sensation is endless and can’t be described within the boundary of words. Ready taste- buds to explore different cuisines have been always a priority to foodies. Being a foodie Sukrit Jain An Indian Food Blogger ( The Great Indian Foodie) also had the same passion for food and one fine morning on 18th Jan 2016 he portrayed his passion on social media through

“The great Indian foodie”.

Sukrit Jain a famous food blogger

His page is very famous among the foodies of the world who want to explore Indian cuisine from diverse destines. The fan followers strongly define his social media success. The tech-savvy young aspirant always lived with his passion and as we all know “Passion is the genesis of genius”.

Passion to profession

Sukrit has currently completed his graduation degree in BBA from Amity University Noida and planning for his post-graduation in near future. He is very ambitious and sees himself to be on the cover pages of Forbes, Oprah, and The Queen.

Jain brothers: Two sides of a coin

Kashish Jain, an electrical engineer by profession is Sukrit’s brother and his best buddy. His brother has been a great support for him since childhood. He says that his brother’s affluent efforts had made the page more popular and he is thankful to the almighty to have such a gem as his brother.

Brands endorsed

Sukrit has worked with many well known FMCG companies and well-known brands like Cadbury, Amazon for realme, Olay, Panasonic, Axis Bank, Hyatt, ICT, LG, Google, etc.

A glimpse of success

Jain brothers are successfully managing their blog with great efforts since 2016 and their work is escalating sky-scratching heights with each passing day. They are in the limelight and are well-known faces on social media. They have been also invited as guest speakers to share their success stories and motivate the students at Amity University and Manav Rachna University. The posts of the blog on Instagram were extremely praise-worthy and gained high popularity.

Scintillating Essence of the blog

The blogger fills the essence of the blogs with his itinerary of Indian flavors and sometimes just for a change, post something on lifestyle too. Sukrit shares his authentic reviews on Indian cuisines from various destinations where food and place share a sensational concoction. His blogs are for all food lovers who want to explore diversified Indian cuisines.

The blog shares the secrete recipes of various restaurants and street foods. The blog shares unique catalogs of country-wide best Indian food, where food is made with unique and diverse techniques. The toil of food making of various restaurants and street stalls makes the viewers more excited. The blog is highly promoting food brands through their blog. The small food ventures are getting popularized through this blog and are now generating handsome revenues with huge customers.

 

Article Put Together By our Special correspondent From Delhi | India Region

Shivya Mishra

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Chef Anurudh Khanna

Executive Chef Anurudh Khanna

An award winning multi-faceted personality in the Hotel industry . Chef Anurudh has come a long way in his culinary journey, know more about him in the article below.

Chef Anurudh Khanna: Multi-Property Executive Chef – Marriott International
A Brief about your culinary background.

I have been a Chef for the past 21 years and have worked in leading international chains and with renowned chefs. I am a classical trained Italian chef and during my career have handled various key profiles in hotel. From being a Chef Incharge of a fine Italian restaurant . Then to the Banquet Chef of the prestigious Banquets of The Taj Mahal hotel in New Delhi and then a chef in charge for the Busiest All day dining restaurant Machan .

I had groomed the hard way. My exposure of contemporary cuisine happened when I opened the Restaurant Varq a new age fine dining Indian restaurant . With upmarket plate presentations and learnings. After that, I was the Executive Sous Chef of the Taj Mahal Hotel New Delhi for 2 years and post that I have been an Executive Chef for the past 11 years.

As an Executive Chef I have worked in The Park Hotels, Westin Pune (Starwood hotels). Shangri-La Hotel in Bangalore and now this Multiproperty Executive Chef role at The Westin Gurgaon and Westin Sohna.

Awards and recognition received:

I was honoured by the recognition of Regional Culinary Leader of the Year in South Asia. Starwood hotels in 2014 when I was with Westin Pune as Executive Chef.

I was awarded as Innovative Chef of the Year by BBC Good food in South India (during my stint as Executive Chef of Shangri-La, Bangalore)
Awarded the Executive Chef of the Year 2018 in Restaurant India Awards in Bangalore. (during Shangri-La Bangalore time)

How you conceive a dish or improvise traditional dish into international style?

I usually play with colours and textures and keeping in mind the recipe be the hero for the authentic dish, I do not change the recipe but try and enhance the dish . By using techniques, garnishes which are upscale and in trend at times the way the dish is assembled with the accompaniments . I really can be creative and change the presentation of the dish. I love to experiment with fresh ingredients and colours to give a dish a modern look.

How you keep up to date and what is your approach in designing a menu?

I keep my knowledge up to date with what’s going in the global culinary scene . Also brings a lot of seasonality and freshness in the menu by using locally sourced high-quality ingredients .  And by enhancing their beauty with my creativity before presenting the menu to the guests.

What guidance would you like to provide for Indian chefs to achieve a successful career like yours?

The guidance I would love to give all Indian chefs is that we have one of the most richest and diverse cuisine in the world . lets be confident of that and do not compromise on any traditional recipes even if we are made to do so . use your creative flair to add soul to those recipes and make them modern by adding soft touches to recipes . Use techniques to create stories and experience behind each and every menu item.

How you train your team to get consistency in food standards?

Consistency is the key for any professional chef and it’s the hardest part of being on the kitchen counter to dispense all the dishes . Which is similar to each other in texture, taste, presentation and portion size. I follow a very strict and disciplined way of taste panels where practically the team cooks under the direction and supervision of chef . Every day a dish and get that tasted by the rest of the team and the chef, this ensures a fair amount of training going into the team to deliver quality consistently.

One of your worst food critic or comment you received?

On a bad day when I was a Chef in Italian kitchen after a hard day in the kitchen I had a food critic commenting on the pasta dish. That the dish seems to be made by a culinary trainee I think that’s a bad memory

Any daily rituals you do and why it’s important for your success?

The daily ritual that I follow very diligently is to pat the back of each and every team member of my culinary team . Say them a hello or a Namaste every day and check on their happiness. In my team its important because I have realised food comes from heart .It’s very important to keep everyone happy from within and motivated from within.

How you judge a young chef and how you test him for long term association with you?

I always judge a young chef from his desire and keenness to learn and how clued on he is on his basics and how much is he disciplined.

Who you look up to in professional life. who you still approach for guidance?

I was mentored by my Executive Chef, Chef Amit Chowdhury under whose mentorship I groomed from Chef De Partie to an Executive Sous chef and still follow him a lot. This was at The Taj Mahal Hotel in New Delhi between 2002-2010.

Pick one dish that represents you and why it’s your favourite, what’s the thought behind its creation?

So during my younger years, I always used to hate Karela (bitter gourd ) and it’s a very famous vegetable in our Indian Cuisine. During one of these very important dinners I had done a very innovative take on that by serving a Kurkure Karele ki chaat with masala Chaas ice cream . (so the thought was to play with temperature and texture in this dish with warm crisp bitter gourd slices tossed in tangy spices to serve with smooth and chilled chaas ice cream which was refreshing and nice )

What will be the Indian cuisine future according to you, what should be Indian chefs doing to make Indian cuisine best in The world?

I think Indian cuisine is the most diverse and peppy cuisine with loads of legacy to offer to the world and the future is very bright and it has all the pre requisites to be the world’s best cuisine if followed with discipline and honesty.

What you do other than cooking that keeps you happy, motivated and inspired?

Apart from cooking, I am an amateur photographer and I love to click. I follow wildlife and nature and love to spend time bag packing on wildlife travels with my camera.

Name top five Indian restaurants around the world according to you?

Thats a tough one as most of  these chefs are my Friends

Indian Accent

Dum Pukht

Varq

Junoon

Tamarind

Name Top Indian chefs of all Time?

Chef M.S Gill ,Chef Imtiaz Qureshi, Chef Arvind Saraswat , Chef Amit Chowdhury

A Book or an Incident that influenced you and how it changed your approach to life?

I do not follow books, from some of my mentors I learnt that it’s important for a Chef to be a peoples person and that opened my approach as a chef.

How you choose an Indian restaurant to eat out? What you look for in the menu?

Usually, when I eat out I either look for a great local authentic restaurant with a limited menu serving a family-style meal and I look for authenticity in cuisine be it North Indian, South Indian or any other cuisine but I am more inclined to eat out in authentic small nut local restaurants.

Any work or project you do for community Development?

Not really but I am inclined to develop the farmer community a lot.

Do you believe the TV chefs makes a good real Kitchen chef? Why?

Quite controversial but I think NO. As the environment and pressure in the professional kitchen are very different from a kitchen show in TV where there is no stress from your associates, guests, food cost and a lot other elements and there are no chances of takes and retakes, it’s a sharp core cooking and heat in the kitchen, unlike cooking shows.

Allergy and allergen request, policies compromise chef’s creativity. how you handle this

As a professional chef, you have to keep on updating yourself and keep on being creative and coming out for new dishes and recipes that are loved by all keeping these policies and guidelines in mind some of them are quite a learning and make you a better chef and some you have to live with it.

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Article Put Together By our Special correspondent From Mumbai | India Region Sana Qureshi 

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Tandoori Murga

Indian Tandoori Murga Recipe

Portion Size – One

Plateware – Big Kebab Platter

Tandoori Murga is an Indian dish, for which every Indian especially Punjabi craves for. So lets learn, how you can cook this Indian dish easily.

INGREDIENTS

Chicken Whole GMS 375

Malt Vinegar ML 10

Lemon Juice GMS 15

Hung Yogurt GMS 100

Red Chilly Powder GMS 10

Turmeric Powder GMS 15

Yellow Chilly Powder GMS 5

Garam Masla GMS 10

Oil ML 30

Cream UHT GMS 30

Ginger GMS 15

Gram Flour GMS 20

Salt Gms 20

Garlic Peeled Gms 15

GARNISHING

Kebab Salad GMS 130

Tamarind Chutney GMS 10

Mint Chutney GMS 10

Yoghurt GMS 10

Chat Masla GMS 5

Ghee GMS 8

Indian Tandoori Murga Recipe

METHOD OF PREPARATION

Stage 1(Marination)

1.Clean the Chicken and put gashes (cuts) as per Tandoori chicken standard.

2.Rub the chicken with some salt at the gashes.

3.Make a liquid with lemon juice, salt and ginger garlic paste.

4.Sprinkle this water evenly on the chicken. Rubbing the chicken in the process.

5.Rest the chicken for 1 hour.

Stage 2 (Yogurt Masala)

1.In a clean vessel, add the yogurt and whisk properly.

2.Add ginger garlic paste to this and whisk well.

3.Add salt, malt vinegar and lemon juice.

4.Check for sourness.

5.Add the remaining powdered masala.

6.Check again for color, spice level and sourness.

7.Add oil and cream in the last for moisture.

8.Marinate the chicken in this masala properly

Stage 3rd (Finely)

1.Char grille the chicken in the Tandoor

2.Serve hot sprinkle with lemon juice and Chaat masala

3.Serve hot(one leg /one breast on the bone in one portion)

Recipe By chef Bobby geetha

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

The post Tandoori Murga appeared first on Finediningindian.

Burger

Tandoori chicken Burger video

Restaurant Style Tandoori Chicken Burger video recipe  with Fried egg, Follow this awesome video to make at home or at your restaurant . Chicken burger with pav bun would be nice combination to keep it more Indian . When you need more crunch you may add panic crumbs or cornflakes crust .

Portion Size – One

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INGREDIENTS

For 1st Marinade

Ginger Garlic Paste 1/2 Tspn

Turmeric powder 1/4 Tspn

Chillipowder 1 Tspn

Lemon juice 1 Tspn

Oil 1 Tspn

For 2nd Yoghurt Marinade

Yoghurt 2 Tblspn

Chillipowder 1 Tspn

Garam Masala 1/2 Tspn

Salt 1/4 Tspn

Mustard Oil 1 Tblspn

Lemon juice / Malt vineger 1/2 Tspn

Flour To Dust

Oil To fry

Burger Bun

Egg 1no.

Pickled Onion 2 ring

For Making  Tandoori Chicken Burger .

Make The first Marinade with mentioned ingredients

Apply to the chicken breast fillet .

Make 2nd Yoghurt Marinade

Apply to the chicken breast fillet marinated in 1st marinade .

Dust with plain flour

Pan fry both side till cooked , but juicy inside .

Toast Bun with butter till light crust

slice the cooked chicken breast on a slant

Apply Masala mayonnaise on Bun and layer chicken and top with egg, Pickle

Serve with fries or Indian snack

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Food and Laughter With Ashish Singh

Ashish singh

Being born and raised in a traditional Punjabi family, love for food runs in the veins of the successful and dapper influencer Ashish Singh.

In Blogging

Years later, he has managed to find his calling in fashion and blogging. Ashish is a renowned young influencer that is making waves in the field of fashion. But there is something else that is making him stand out from his peers. He has managed to use social media platforms to pursue his love for food and become a unique food blogger.

Ashish comes with up with easy and delicious recipes for his followers to enjoy. He manages to cook scrumptious recipes in his kitchen and makes a step-by-step guide that can help others to follow the same food. From favourite snacks like Pizza and Rolls to authentic Indian dishes like Butter Chicken, Chicken Biryani, and even Kadhai Paneer, he manages to cook everything effortlessly.

Personality

Being a humorous person that he is, Ashish manages to make his videos fun to watch. His antics, mimicry and jokes that bring his followers come back to the video again and again. Besides teaching his followers to cook, he manages to lighten up their days with his unique content.

When asked about his love for cooking, he says that he wants to break the gender stereotypes that are associated with the art of cooking. Ashish believes that cooking is a basic skill that both men and women must know to survive. He proudly walks into the kitchen every day and helps his mother cook food, irrespective of societal conventions.

With the threat of Covid-19 and lockdowns looming over the head, Ashish Singh is urging his followers to stay inside and learn cooking with his easy food videos. If you are looking for some inspiration to cook tasty and healthy food, you can head over to @thevanquishment on Instagram and relish the blend food and humour.

 

Article Put Together By our Special correspondent From Delhi | India Region

Shivya Mishra

The post Food and Laughter With Ashish Singh appeared first on Finediningindian.