Fine Dining Indian Food Magazine - March 2019 Issue 11

ISSUE 10 MARCH 2019
#FINEDININGINDIAN
WORLDS FINEST INDIAN FOOD MAGAZINE
A G OOS E
STORY
Dubai
Featured
GLOBE TROTTING
INDIAN CHEFS
MARCO
pierre white
in Mumbai
Marco Pierre White
“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.”
#FINEDININGINDIAN | 02 March 2019

CONTENTS • FINEDININGINDIAN
04 WORLD ON A PLATE
Mumbai edition with Chef Marco pierre white
March 2019
Issue 10
10 A GOOSE STORY
Learn about goose & foie gras
13 NEW RESTAURANT OPENING

Talli Turmeric | Mumbai
17 GULF FOOD
Table of 18
one of worlds biggest F&B mega Event
CHEF VICKY RATNANI

First ever Indian Executive chef of legendary Cunard Cruise
Contents 24 CHEF SUJAN SARKAR

Culinary Wizard with great modern techniques
24 CHEF PRASHANT CHIPKAR

Culinary Director
42 Selected Fine dining Indian Recipe
WWW.FINEDININGINDIAN.COM • @FINEDININGINDIA
06 10
21 24
FOOD NOTES | SEPTEMBER 2020 19
NOBU A DIFFERENT SPICE IS THE MOST

MATSUHISA INTERESTING THING TO ME.

Gratitude
Letter Editor
Ms.Supriya Premaraj
Dear Readers,
Featured Chefs
we are happy to present our first Quarter Issue for
Vicky Ratnani
2019
Sujan Sarkar
Prashant Chipkar
Sincere Gratitude for all chefs who been featured in
Manish Tyagi
this Issue by providing timely articles, Interview, Images
Anshuman Bali
and Recipes.
Its an Immense proud and achievement in featuring so

Courtesy
any talented Indian chef . Do let us know if you know
All Images to their respective
some one would be deserving in featuring .
chefs and providers
For Talli Turmeric & world on

We are so grateful and happy that Fine dining Indian is
plate : The Other circle team
Recognised Worldwide for its Vision, Our readers are
increasing day by day.

For Chef Anshuman Bali :
Ms. Sana qureshi special

We urge all Indian chefs around the globe to provide
your recipes and articles for our future issues. We are correspondent
also looking for promoters, through product placement
advertisement.
We strive to push forward in achieving our vision
"To be the face of Finest Indian cuisine In the world "
Please write to
chef@finediningindian.com
With Gratitude, Our Vision:

" Being the world's best
Founder
Bobby Retnakumar Geetha
fine dining Indian cuisine

website and magazine"
Write to us
Chef@finediningindian.com We strive to achieve this by
or send message through providing a platform for all
Instagram
Indian food lovers around
#finediningindian the globe.

World On A Plate celebrated its Season 4 by
bringing together India’s top 16 chefs
including Britain’s legendary Chef Marco
Pierre White at The St. Regis. Mumbai

21stJanuary 2019: 25 restaurant pop-ups and desserts offered
by Mumbai’s best food brands, an impressive

Over 10,000 food lovers flocked to season
cocktail program - ‘Art of Cocktail
4 of World On A Plate, India’s biggest
Making’ master class and fresh craft brews
gourmet festival, featuring the legend of
creating the perfect atmosphere and an
‘Modern Cooking’ Marco Pierre White on
everlasting experience for everyone. Chef
January 19th and 20that The St. Regis
Marco Pierre White showcased his signature
Mumbai (official hospitality partners) and dish- Wild Mushroom Risotto and conducted
High Street Phoenix, Lower Parel. An master classes which were attended by the
initiative by Gold Rush Entertainment, this top food influencers in Mumbai.
epicurean fiesta was a culinary delight in
every aspect encompassing – India’s top There was an exclusive 7 course dinner that
restaurants pop ups and culinary was attended by celebrities & Influencers
like Sachin Tendulkar, Sanjeev Kapoor,

geniuses, master classes by renowned
Neeraj Govil (Area Vice President, South
international and national chefs,
Asia Marriott International Inc.), Anuraag
exclusively curated dinners and lunches
Bhatnagar (Multi Property Vice
by none other than Chef Marco Pierre
President,Mumbai & Goa, Marriott
White, competitions amongst amateur
International), Sanjay & Rachna Sethi,
chefs, awards given away by some of the
Khushnooma Kapadia, Nikita Ramchandani,
world's most influential culinary artists and
Kamaal & Nico Sidhu, AD Singh, Elena
much more. Fernandes, Kevin & Merlyn Flynn (President ,
FCA) while the exclusive 7 course brunch
Season 4 has been India’s most premier was attended by Imran Khan and Avantika,
edition so far and over the course of two Shruti Seth and Danish Aslam, Simran Kaur
days, hosted 16 celebrity master classes, Mundi, Maria Goretti, Raaj Sanghvi & Aarti
Gupta Surendranath to name a few.

“India has given me more than I have
given (it). This country has been a very
emotional experience for me.”
As intimidating he may seem, Marco
Pierre White signed aprons for
young chefs and took photographs
with lines that amassed thousands
of fans, as he mentioned Everyone
from the food fraternity in
attendance pledged to support the
message of raising 1, 00,000 meals
for underprivileged children in
association with HUG Foundation.
The festival also witnessed master
classes by renowned chefs like
Chef Sarah Todd, Chef Ben
Ungermann, Chef Ranveer Brar,
Chef Vicky Ratnani, Chef Rakhee
Vaswani, Chef Jason Hudanish,
Chef Anurita Ghoshal, Chef Rachel
Goenka, Chef Vivek Swamy, Chef
Ajay Chopra followed by Tete-A-
Tete. The interaction with the
experts also resulted in discovering
some lesser known culinary tips and
tricks for the budding chefs.

The CEO of Gold Rush Entertainment, Mr. Kiran The event also witnessed two unique tete-e-tetes
Soans opined, “I always believed that World on A between Chef Marco, Ranveer Brar and other
Plate is no ordinary food festival but one that Indian culinary stalwarts as they debated on the
captivates all senses and creates a fine line and nuances of cooking across cultures along with an
becomes art, making it the biggest and the most exclusive opportunity to meet and greet their
credible International Food Festival in the godfathers, who also signed the memorabilia for
country. This time we brought the legendary Chef attendees.
Marco Pierre White who hosted two
masterclasses which received phenomenal This huge culinary festival also revealed 7 unique
response. This platform also gave Indian chefs an award categories, whose winners include:
opportunity to showcase food as their genuine Category
expression of passion and love.” Winner
Commending on his experience, Chef Marco World On A Plate Restaurant of The Year
says- “I wish had more time to spend in India – it’s Arth Restaurant & Lounge
beauty and culinary history is mesmerising. I have
met some of the warmest and kindest people in Popular Choice Restaurant of the Year
my life and I have only been here for a few days! Goila Butter Chicken
I was very delighted to meet top 16 chefs and
taste their creations, each of which were unique Popular Choice Dessert Brand of The Year
in their own way. I truly believe that events like Bono Boutique Ice-cream
World On A Plate are required to help create a
change in our industry.” Britannia Amateur Pastry Chef of the Year
Karishma Parwani from Your Sugar Story
Himanshu Taneja, Director of Culinary, India,
Marriott International Inc. says -“Culinary
experiences have and will continue to be an Food Photographer of The Year
integral part of Marriott International. With over Neerja Nehete and Priyam Thakkar
5000 chefs creating specially crafted dining
experiences across over 200 restaurants in India, Corporate Master chef of the Year
Marriott’s F&B offerings are spearheaded by Vinay Jain from Awfis
some of the finest chefs."

A GOOSE STORY
leave the controversy aside - support ethical ways for goose farming
In Europe, northern Africa, and
western Asia, the original
domesticated geese are derived from
the greylag goose (Anser anser). In
eastern Asia, the original
domesticated geese are derived from
the swan goose (Anser cygnoides);
these are commonly known as Chinese
geese. Both have been widely
introduced in more recent times, and
modern flocks in both areas (and

This affects their body
elsewhere, such as Australia and North
structure; whereas wild
America) may consist of either species
geese have a horizontal
or hybrids between them.
posture and slim rear end,
domesticated geese lay

Chinese geese may be readily
down large fat deposits
distinguished from European geese by
toward the tail end, giving
the large knob at the base of the bill,
a fat rear and forcing the
though hybrids may exhibit every
bird into a more upright
degree of variation between the two
posture. Although their
species.
heavy weight affects their
The domestication is of very ancient
ability to fly, most breeds
date, with archaeological evidence
of domestic geese are
for domesticated geese in Egypt more
capable of flight.
than 4,000 years ago. hey are much
Geese have also been
larger, and they have been selected
strongly selected
for that larger size, with domesticated
for fecundity, with females
breeds weighing up to 10 kilograms
laying up to 50 eggs per
(22 lb),[2]compared to the maximum
year, compared to 5–12
of 3.5 kilograms (7.7 lb) for the wild
eggs for a wild goose.
swan goose and 4.1 kilograms (9.0 lb)
for the wild greylag goose.

75%
FOIE GRAS PRODUCED
IN THE WORLD
COMES FROM FRANCE
PEOPLE IN FRANCE
PROTESTED
AGAINST FORCE
FEEDING
50%
90% OF FOIE GRAS PRODUCED

RECENTLY ARE FROM DUCK
RATHER GOOSE
FACTS & FIGURES ARE UPDATED AS PER WIKEPEDIA
Foie gras French for "fat liver" is considered a luxury food product made of the liver of
a duck or goose that has been especially fattened. By French law,foie gras is defined as the liver of a
duck or goose fattened by force-feeding corn with a feeding tube, a process also known as gavage.
In Spain and other countries, it is occasionally produced using natural feeding. Ducks are force-fed
twice a day for 12.5 days and geese three times a day for around 17 days. Ducks are typically
slaughtered at 100 days and geese at 112 days.
Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is described as rich,
buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is
prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food
item, such as steak. French law states that "Foie gras belongs to the protected cultural and
gastronomical heritage of France.In 2014, ducks accounted for 95% of foie gras production.The
breeds primarily used are the Muscovy duck (Cairina moschata) (also called the Barbary duck) and the
hybrid cross of a male Muscovy duck and a female Pekin duck (Anas platyrhynchos domestica) called
the Mulard duck.This hybrid is sterile and is therefore sometimes referred to as a "mule" duck. Mulards
are estimated to account for about 35% of all foie gras consumed in the US.About 95% of duck foie
gras production from France comes from force fed Mulards and the remaining 5% from the Muscovy
duck

GOOSE/DUCK LEG CONFIT,
CONFIT GIZZARD, FOIE GRAS,
DUCK/GOOSE FAT AND EGGS
ALL USED IN KITHEN
French
call gavage or finition
d'engraissement, or
"completion of fattening",
involves forced daily
ingestion of controlled
amounts of feed ducks during
gavage, these birds are
typically housed throughout
this phase in individual
cages or small group pens.
Fattened liver can be
produced by alternative
methods without gavage, and
this is often referred to
either as "fatty goose liver"
or as foie gras (outside
France), though it does not
conform to the French legal
definition.
This method involves timing
the slaughter to coincide
with the winter migration,
when livers are naturally
fattened.
Producers outside France do
not always force-feed birds
to produce fattened livers
considered to be foie gras,
instead allowing them to eat
freely, termed ad libitum.
Interest in alternative
production methods has
grown recently due to ethical
concerns in gavage-based
foie gras production. Such
livers are alternatively
termed fatty goose liver,
#FINEDININGINDIAN | 12 ethical foie gras, or March

humane 2019
foie gras.
RESTAURANT OPENING
TALLI TURMERIC DEBUTS AS INDIA’S ONLY TURMERIC CENTRIC

Mumbai

~A DELIGHTFUL FOOD THEATRE THAT HAS SCOUTED
THE CORNERS OF INDIA TO BRING FORTH THE HEART
AND SOUL OF REGIONAL CUISINE VIA SMALL PLATES
AND TALL GLASSES THAT ARE BIG ON TASTE~
It aims to simplify it all.
WATCH OUT FOR NORTH AND SOUTH INDIAN LUNCH

THALIS AND REVERSE HAPPY HOURS EVERY 10 PM TO
12.30 AM, SUNDAY TO THURSDAYS.

TALLI TURMERIC
AT ATRIA MALL
As the name suggests, the menu offers a variety The menu captures the real essence of the
of small plates that center around Turmeric– country and helps you venture into its very belly,
ranging from smash-hit Indian delicacies to

celebrated for centuries as the golden
juicy charcoal-grilled tandoori kababs; from
coloured, strongly flavoured wonder spice
curries of royal kitchens to classic dishes from
renowned for its vibrant colour and healing
secret family recipes; fresh bread from the
properties in every home. The food presented tandoor to authentic, slow-cooked biryanis! All
here is a tasteful intoxication of regional cuisine served as great value small-plates, in a
with an ideology to share a piece of India with contemporary urban setting and serving a
selection of eclectic cocktails, wines and

every serve, coupled with modernity of a
spirits.
contemporary bar setting in South Mumbai.
Signatures include mouth-watering Gunpowder

More than any other ingredient, Turmeric is an Potatoes from Andhra Pradesh, Oorgai Idli
instant representation of the Indian kitchen and Vithkal all the way from Kanchipuram,
its rich cuisine, of personal experiences as well Manglorean Kozhi ghee roast, the kebabs from
Lucknow, melt-in-your-mouth tandoors, Laal

as a unified collective cultural experience. It
Maas from Rajasthan (Founder - Tapan
brings to mind a plethora of food memories,
Vaidya’s all-time favourite, It’s a must try!) and
drawn from kitchens everywhere in the
a lot more.
country. Turmeric is a wonder spice which The TALLI element is the surprise cocktail factor
expresses the philosophy of Indian cuisine, and curated by co-founder Mansij Vaidya, that calls
adds to its creativity. out to a clientele that is looking for something
off the beaten path, for the unusual and
unpredictable.
Talli Turmeric, hence, is an embodiment of
It instantly brings a smile to the lips and warns
authenticity, flavour, texture and aroma that
you that there’s an adventure ahead, albeit a
sings songs of generation old desi palates. gastronomic one, even in its cocktails!From the
Customers are encouraged to enter the kitchen timeless classics to Talli Turmeric® signature
to watch chef protagonists live in action, as cocktails that all are hand crafted with a tinge
of turmeric at the incredible 50-feet long

they present a specially curated menu that uses
showstopper bar with floral motifs and fluted
flavourful ingredients, fresh produce, artfully
wooden corners, there is a desire to introduce
paired spices representing a vast, diverse
Indian flavors at their ethical best.
gastronomic legacy.

Signatures inclue Aamchi Rita, Tequila infused with Kokum, lime and
grape juice – shaken, served on the rocks, Imli Sour, unusual and delicious
mix of whiskey and sweetened tamarind, with lemon juice, Iced Talli
Latte, Our signature drink with a twist of vodka with iced turmeric latte.
From the Pardesi cocktails you must try The Wicked, tequila, triple sec &
lime juice, muddled kiwi & jalapeno shaken together and Two to Tango,
which is a perfect marriage of whiskey & wine blend sweetened with
allspice and lemon juice.
“Talli Turmeric is a celebration of turmeric in all its aspects – the colour,
the taste, the healing properties and the importance it has in Indian
cuisine. Besides this, we are all about authentic, fresh, wholesome Indian
food. This restaurant will represent the real taste of India with a touch of
refinement. Our chefs from different parts of India will add authenticity,
skill and great flavours to all our food preparation. We even have a range
of exciting cocktails! We want our guests to feel at home, to feel the
joyful spirit of this concept and what we stand for.” says Tapan Vaidya,
Founder of Talli Turmeric.
While the menu takes you on a journey through different states in India,
the desserts have a different culinary surprise in store for you. Grab a
spoon and try the Crisp Hot Jalebi with Rabdi made by the Halwai
especially with love and for everyone who’s a little health conscious;
Kavuni Arisi Halva (Pudding with Black Rice) will leave you wanting for
more!
Craftmanship runs in Talli Turmeric’s veins as the kitchen is helmed by
Chef duo Fareed Qureshi (from the well-known Imtiaz Qureshi family,
renowned for their culinary skills, especially Dum-Pukht) and Chef
Arasakumar (from the Taj Group of Hotels in Chennai and Hyderabad).
Qureshi revisits his repertoire of classic North Indian dishes ranging from
Awadh, Kashmiri, Punjabi and much more to add skill and authenticity to
the menu, whereas Kumar introduces an entire exciting spectrum of
South Indian cuisines, culinary trends and practices across the southern
states, since he has lived in almost every one in his lifetime!
Bringing traditional dishes prepared by ancient methods into a
contemporary setting is not an easy task. We believe this is not just a
restaurant. It is food theatre at its honest best.

GULFOOD UPS KNOWLEDGE-EXCHANGE ANTE WITH FIRST-EVER
INNOVATION SUMMIT
GULF REGIONS BIGGEST FOOD & BEVERAGE EVENT
Gulfood 2019 is a trade event open
strictly to business and trade visitors.

Gulfood at a glance The show was open 11am-7pm from
Gulfood visitors discovered a show packed to
February 17 – 20 and 11am-5pm on
the DWTC rafters taking up more than
February 21.
1,000,000 square feet with 5,000 exhibitors
and 120 country pavilions vying for business
with the latest F&B produce and showcases
across eight primary market sectors:
Beverages; Dairy; Fats & Oils; Pulses, Grains &
Cereals; Health, Wellness & Free-from; Meat
& Poultry; Power Brands; and World Food.

GULFOOD PUSHES INDUSTRY BOUNDARIES WITH ‘THE WORLD OF GOOD,
THE WORLD OF FOOD’
One of the must experience place for an F&B person
Dubai does it again an enormous
event managment and hosting
world wide leaders of food business
Global food sector power brand Gulfood - the
world’s largest annual food and beverage trade
exhibition - is raising the international industry
forum bar for its 24th edition
Having already won major international acclaim
for the breadth and depth of its offering as a
strategic hub for setting and evolving global
food trade trends, Gulfood organisers DWTC
have instigated another round of show
innovation to ensure the finished foods mega
event stays well ahead of the industry curve.
A World of Tastes - championed by world-

renowned chefs
Being held under a new theme – ‘The World of
Good, The World of Food’ – Gulfood 2019l
showcase the global diversity of ‘food’ via its
international exhibitor base and a major pool of
Michelin-starred chefs participating in the all-
new Tastes of the World competition. Many of
the largest country pavilions are already
committed to the contest, including France,
Germany, Spain, Japan and Brazil.
On the ‘good’ side, shifting consumer
preferences for health food options and other
industry-shaping topics featured heavily in the
Gulfood Innovation Summit held from February
18-20.

New experiential zones raise the
bar
Also new for Gulfood 2019 is a range
of immersive features designed to
enhance visitor experience and
facilitate greater business
opportunities, including CxO Club,
Start-Up Programme, the Meat-Me
competition, Tea House, and a
dedicated Health Lab.
“The new features are designed to
reflect the trends the industry is
currently undergoing and will bring
new dynamics to a show that is
already well known for its vibrancy in
product and service innovation,” said
Trixie LohMirmand, Senior Vice
President, Exhibitions & Events,

The Summit set the scene for three days of high-
DWTC.
calibre industry discussion with the airing of a global
social and economic outlook for the F&B industry on
its first day.
Ranging from sector disruptors such as Beyond Meat,
to major global entities including The United Nations
World Food Programme, the Summit will feature in-
depth discussions and exclusive question-and-answer
sessions with globally acclaimed chefs, influencers
and industry leaders on the challenges of introducing
breakthrough concepts to local markets.
“Gulfood continues to underline its trend-setting
status as global industry pioneer and the 2019 show
raises the bar even higher. The diversity of the content
on offer and new immersive experiences, in addition
to increased potential for new market opportunities,
will enable visitors to get the most out of their Gulfood
stay while ensuring exhibitors continue to get access
to the audience they most wish to meet – buyers with
specific interests in their sectors,” added LohMirmand.

TOP CHEFS BATTLE AS TASTES OF THE “I was on board with this idea as soon as I heard
WORLD ADDS NEW FLAVOUR TO about it. As chefs, we always want to showcase the
GULFOOD 2019 food we prepare, and Tastes of the World gives us a
truly unique platform to engage with a tailored
audience comprising leading industry professionals
from around the world,” said Chef Francesco.

Chef Roberto Segura, founder of Waka

Restaurant at the Oberoi, in Dubai’s Business Bay,
Elsewhere in Tastes of the World,leading Dubai
and Craft Café in Dubai Design District, will
restauranteurs Nick Alvis and Scott Price, aka Nick &
captain the Americas in the live cooking contest.
Scott, will host live masterclasses on signature
The Peruvian chef is eager to demonstrate the
dishes that feature on the menu at their Madinat
best of South American cuisine and take the title
Jumeirah restaurant Folly, a favourite on the Dubai
in the process.
dining scene.

“This really is a rare opportunity for us to show the

TASTES OF THE WORLD IS AMONGST AN
wonders of the food from our region. Visitors to
ARRAY OF FEATURES ADDED TO GULFOOD
Gulfood will get up close to the live action, see
2019 TO ENHANCE VISITOR EXPERIENCE
the fun we have in a live kitchen environment and
AND UNDERPIN THE SHOW’S REPUTATION
get to know how we utilise ingredients and AS A TREND-SETTING PIONEER FOR THE
flavours to create the food that is loved by so GLOBAL FOOD INDUSTRY.
many people around the world,” said Chef
Roberto. “It’s going to be a special occasion for

“We have been in Dubai for a decade and every
visitors and for the chefs.”
year we try to get to Gulfood as the show is a good

parameter to see where the UAE is in terms of new
Chef Francesco Guaraccino, Executive Chef,
ideas, food, technique and style. This year we have
Italian Group, will captain Team Europe in the
been invited to the Tastes of the World.” saidScott.
contest, and will be encouraging his team to

show all their creative flair to come up with a
“At the Tastes of the World, we will represent British
winning combination. cooking, showcasing one of our signature dishes at
Folly” said Nick.

Chef Vicky
Ratnani
To be the 1st ever and only Inidan Executive Chef in the history of Cunard on the Queen Victoria and
the Chef de cuisine of the largest Resturant at sea The Britannia.

How you become a chef and why ? I do take accountability for them,
I think it was the love of eating all kinds of freedom comes after trust and maturity.I
food from everyones tiffin in school that I think do give them a free hand sometimes but
subconcsiously started it all. I was then at the same time my team understands
looking for a path in the world of hospitality, what I am looking for and they exactly
got into school , begin to realize how much I know what I expect from them .
liked cooking and was getting good at it . my
teachers and close friends pushed me, How you keep up to date with a
motivated me, encouraged me . Then I found constantly evolving world's culinary
my solace in the kitchen scene?
R&d, Travelling, reading, experimenting,
What message you want to give to young checking out what chefs and cooks are doing
around the world. Going to food markets, and

chefs out there ?
tryiing to eat, taste, smell anything I have not
Only if you are passionate, and willing to
done before. I love buyimg books from great
sacrifice a lot of time to learn , take this up as
chefs ans even some home cooks to study
a career. This is a serious business and not as
glossy and glamourous as you think Its blood, one of your worst food critic or comment
sweat and tears
you received and how you dealt with it?
Cant recall any ….will get back to you on this

one
How you explain your style of cooking?
Liberal, free stlye, progressive and produce
What would you like to do more for a
driven.
chef support system in helping each
other in achieving success?
What are your memorable achievement in Cross promotion ..
your professional life ?why it was Colaborate with light minded chefs around
important for you ? the world. Mentor young hardworking cooks
To be the 1st ever and only Inidan Executive and chefs
Open a cooking studio

Chef in the history of Cunard on the Queen
pop ups at different places in the world
Victoria and the Chef de cuisine of the largest
Resturant at sea The Britannia.

Any daily rituals you do and how it helps
you to stay active, Motivated ?
How you develop your team, what I hit the gym, music, meditate, cook with
responsibilities and freedom you give to my daughter once a week.
your juniors ? I read and just pick up ingredinets and cook
Development is an on going non stop process. with no agenda sometimes…..
My interaction, sharing , caring and pushing is
a part of the DNA . I pick and choose my
people and very frankly tell them , that My
team is not just Team, its family.

How you judge a young chef and A Book or an Incident that influenced you and how it
how you test him for the long term? changed your approach to life?
Autobiography of yogi paramahansa yogananda
The way he handles a saute pan, a
Taught me faith, belief and the right path anything is
knife and how he handles produce.
possible Miracles exist if you can make them happen.
For the long term, I check for how

long, where and for how long he How you choose an Indian restaurant to eat with the
family, what dishes you look for in the menu?
has worked in a particular place
A good selection from the tandoor, and sigri.
and why…..Tells me a lot about
A smashing dal, rotis and Biryani.
the person and his agenda.
Does classic or modern dishes stand ahead of time , why

according to you ?
Name top five Indian restaurants
Cuisine is like fashion…everyone has their own style and time …
around the world according to you?
good tasty food prepared with love and great produce will
Bukhara , Delhi | Dum pukt ,Delhi | always survive.
Indian Accent , Delhi | Karims Jama
Masjid Delhi | Karavali Bangalore

D E N I M S
Name Top Five Indian chefs of all
Time according to you ?
N E V E R D I E ,
Manjit Singh Gill , Imitiaz Qureshi , Ananda
Solomon
T H E Y J U S T
F A D E A W A Y

BEING ON
HEALTHY SIDE
VEGETABLE
CRISP &
CHUTNEYS

R A KR AS
Chef and Partner of ROOH San Francisco and BAAR BAAR, New York, two most
NAJUS
exciting modern Indian restaurants in the United States at present, Chef Sujan
continues to explore, understand and re-imagine what future of Indian food can be
by experimenting with new possibilities and stretching the boundary of traditional
Indian cuisine.

How you become a chef and why ? I have cooked twice at James Beard
It may sound hard to believe, but it was House, which is a dream and milestone for
completely accidental. I had never thought I will any professional chef.
become a professional chef. My dream was to be I also recall when Rooh got 3 stars from
a fashion designer! Somehow that plan didn’t the San Francisco Chronicle; we were
work out, so my start in the food & beverage barely 6 months old then and it was a
industry was a bit of a fluke. After completing my matter of great pride for us. I was also
initial training in the hotel kitchen, I truly found my honoured to be Times Chef of the Year
focus. 2016 before I moved to USA.
What message you want to give to young What is your concept of a writing a
chefs out there? menu for your Restaurant and how a
Being a chef is first and foremost a test of your new dish makes to the menu list?
skills – learn your basics first and learn them well. To begin, do the framework for the menu.
You will be tested everyday in the kitchen, but if Dwell into the ingredients – what’s in
your fundamentals are solid, then you can be season? What is your local area known for?
innovative and different with even more success. For example, we like to stick to local
Also, focus on “smart work”. Work hard and try to produce from California and much of
maximise your time by putting in a few more Rooh’s supply comes from the Bay area.
hours to learn as much as you can from masters. Next, define the flavour profile – the
Travelling to different countries and states in top ‘backbone’ – of your menu. Mine is Indian
class restaurants will help to understand different in this sense, so the menu I conceptualise –
cuisines and cultures. the flavours, the combinations, the story,
the ideas, everything must reflect that
How you explain your style of cooking? Indian sensibility.
It’s tough to restrict my style of cooking to one
specific label. There are definitely aspects that Texture, colour and portion size are also
could be called ‘Progressive Indian’. Sometimes, I key for each and every dish.
like to jokingly call it “freestyle Indian” – because Of course, presentation, cooking
it’s just me and what I want to present on the technique tie the above together – pay
plate. I’ve learnt and built my skills over the years, attention to the serving ware, crockery,
and so now I simply draw from my experiences cutlery etc. backed by these, your cooking
and do things my way. style can and will shine.
What are your memorable achievement in How you develop your team, what
your professional life ?why it was important responsibilities and freedom you give
for you ? to your juniors?

FOOD IS DEFINITELY
SOMETHING THAT
BRINGS PEOPLE
TOGETHER, NOT JUST
WHEN THEY ARE SEATED
AT THE TABLE BUT EVEN
WHEN THEY ARE
PREPARING IT.

The 3 things to look out for, when you work As a chef, everyday you face people
with any team are skill, knowledge and looking at food from different
attitude. Skill, you can develop; knowledge is perspectives, so you’ll always face a lot of
something you have to hunger after and opinions. You have to be true to what you
acquire. However, the right attitude is key. stand for, but still stay open to feedback.
Only having the right attitude can ensure that
you make the best of the skills and knowledge What would you like to do more for a
you gain.
chef support system in helping each
other in achieving success? Cross
The kitchen is more like an army. Planning and
promotion

preparation before service time is a
Food is definitely something that brings
collaborative process and involves teamwork,
people together, not just when they are
but at service time, I expect my team to be
seated at the table but even when they
attentive, pay attention to detail and most
are preparing it. A support system is so
importantly listen.
essential to. I love hosting dinners in
collaboration with others, whether it is

How you keep up to date with a constantly
prestigious organisations like the James
evolving world's culinary scene?
Beard Foundation or young chefs and
I travel a lot and have the opportunity to eat at
some of the finest restaurants in the world, meet professionals coming from India. I think the
fellow chefs and of course to learn, develop my latter is closer to my heart, in fact.
ideas and put them into practice. Guiding and motivating young chefs is a
Social media is definitely omnipresent and it is a big part of my career. One of my former
good place to explore. I try and stay current with

chefs de partie, from India was the winner
what is out there, but I have never followed or
of the S.Pellegrino Young Chef Southeast
been influenced by any trends. I simply try and
Asia honour, and it was a very proud
develop new things influenced by my travels, what
moment me. I also help restaurants and
I’ve seen or eaten and what inspires me to
chefs anonymously to build strong bonds
innovate while maintaining the integrity of my
and a community.
chosen flavour profiles.

One of your worst food critic or comment you Any daily rituals you do and how it
received and how you dealt with it? helps you to stay active, Motivated ?
We were developing sourdough bread at one of
my restaurants in India to replace our existing
Every day is different, I do run a little to
offering. One of the guests commented that “the
stay active – these days that can be at a
bread is stale and sour”. We tried explaining how
park outside or at the airport! Depends on
sourdough bread is different but at the end
where my work and travels take me.
replaced it with regular bread as they were not

convinced.

How you judge a young chef and how you How you choose an Indian restaurant to
test him for the long term? eat with the family, what dishes you
Skill, knowledge and the right attitude remain the
look for in the menu?
core tenets for me. Skill and attitude above all,
Look into what type of Indian food they’re
and of course the number of hours a young chef is
willing to put in. You shouldn’t be counting when in doing. Is it traditional? Is it modern? Does
the kitchen, but be completely focussed on it clearly define itself? What part of India
mastering your skills, be hungry to achieve and

are they focussing on? One cannot cater
improve. As a mentor, I always think it’s good to
to everything perfectly. So based on the
give any young professional 3-6 months to
restaurant’s profile and how they define
understand how they fit into my kitchen, as per my
standards. themselves you can get a good idea of
what to expect. The final decision could

What will be Indian cuisine & Indian chef’s
come from whatever one is craving that
future according to you, what should be Indian
day though. Sometimes we eat for hunger
chefs approach in making Indian cuisine best
in The World? or to satisfy a particular craving,
Constant research and development is going to sometimes one seeks more of an
play a big role in this growth. The future is

experience.
exploring and understanding new ingredients, else

no cuisine can move forward and stay relevant in
an ever changing world. However, this evolution

Does classic or modern dishes stand
has to be approached in a certain manner. ahead of time , why according to you ?
The core spirit of any cuisine must be preserved. Classic dishes will always stand the test of
Indian food, no matter how innovative it gets, with

time. However, they can evolve and be
ingredients, presentation or even technique, must
presented with an understanding of
still showcase Indian flavours.
modern times. Experiment with ingredients,
Finally, Indian chefs should support each other and
work together. This is how other cuisines have cooking techniques, presentation and
successfully gone global. Together we can put more, but without tempering the classic
Indian cuisine on the world map, all over.

too much. One can modernize a classic

dish while preserving its integrity, and
Name top five Indian restaurants around the
world according to you? without losing its ‘backbone’ or whatever
Dum Pukht (Delhi), Aminia (Kolkata), The Bombay makes it special.
Canteen (Mumbai), Tresind (Dubai), Jamavar
(Bangalore)
Name Top Five Indian chefs of all Time

according to you ?
My five favourite Indian Chefs Atul Kochhar,
Bakshish Dean, Abhijit Saha, Thomas Zacharias,
Priyam Chatterjee

''I COOK REGIONAL INDIAN
CUISINE USING MODERN
COOKING TECHNIQUES AND
GLOBAL FLAIR.
''

CHEF PRASHANT
CHIPKAR
Executive Chef and Culinary Director
Along With Chef Hari Nayak Heading operations of
Bombay Bungalow, Masti and My Mosa,

How you become a chef and why? We look at the market trends, what the
Food has always been a passion from a very consumer is looking for in
young age. From being curious at home and the region. I use fresh seasonal
exploring food on the streets, food has ingredients. The flavour profile of
touched me in different ways. When I decided to my dishes on the menu is traditional
join the hotel management school and stepped Indian which evokes childhood
into a professional kitchen for the memories. I use modern techniques to
first time, that quite sealed the deal for me. I create the visual elements
enjoy the instant-gratification that this on a plate. Most of all the dishes has to
profession offers. I do not see myself doing taste good and has to have
anything else. the right balance.
What message you want to give to young How you develop your team, what
chefs out there? responsibilities and freedom you
Find your passion and be ready to work hard and give to your juniors?
never give up. if you want to be a great chef, I believe that teamwork is everything in
pick a mentor and work alongside a the kitchen. At any given
great chef. There is no easy short cut to success, time during a busy service if a person
be ready to learn techniques and process. You lags behind and break down
have to learn it through repetition until you can the entire service comes crashing down
do it blindfolded. Most of all never stop learning. and effects the whole team.
I give my team the freedom to explore
How you explain your style of cooking? and create within limits. I set
I cook regional Indian cuisine using modern the standards in my kitchen but also
cooking techniques and global flair. My cooking give the juniors to create and
is very seasonal and market driven with a lot of take part in menu planning and
local influences depending on which part of the creating new dishes. Learning never
world I am cooking. stops, everyone has something good to
offer if you are willing to
What are your memorable achievement in your listen.
professional life? why it was important for you?

Working under best chef in the world is my all time How you keep up to date with a
achievement in my professional life.This journey has constantly evolving world's culinary
been memorable and the scene?
learning has not stopped. Reading is important. I buy a lot of
books that are published by
What is your concept of a writing a menu for your successful chefs. Keep up to date with
Restaurant and how a new dish makes to the menu the latest trends by following
list? the chefs you admire. Travel and eat
out as much as possible.

One of your worst food critic or comment Name top five Indian restaurants
you received and how you dealt with it? around the world according to you?
Thankfully I have not had this experience so
Masti, Bombay Canteen, Bukhara, Karavali
far, but we often meet people who do not
, Amaya
enjoy what you cook. It is hard to please
everyone. The best way to deal with is learn

Name Top Five Indian chefs of all Time
from your mistakes or just always strive to be
according to you?
better.
Vineeth Bhatia, Imtiaz Qureshi, Hemant
What would you like to do more for a chef Oberoi, Hari Nayak, Gaggan Anand
support system in helping each other in

achieving success? A Book or an Incident that influenced
I think we should do collaborative dinners at you and how it changed your approach
each other’s restaurants to pass on the skills
to life?
and learn from each other. It is hard
‘Life, On The Line’ by 3 star Michelin and
with the busy schedules we all have
one of the greatest chefs in the world chef
Grant Achatz. It is an inspiring story of

Any daily rituals you do and how it helps you to
chasing greatness, facing death, and
stay active, Motivated?
redefining the way we eat.
I think for any chef a good night’s sleep is
important to get re-energised for the day. I try to
walk as much as possible to work if How you choose an Indian restaurant to

weather permits to get my daily exercise. eat with the family, what dishes
you look for in the menu?
How you judge a young chef and how you test I am always looking for simple homestyle
him for the long term? food that is clean and healthy. It could be
I look for a chef who has a willingness to listen and
a street side dhaba, a south Indian
learn. He should be willing to put in long hours and
breakfast place or a shack in Goa.
most of all who is not on his
phone at work.
Does classic or modern dishes stand
What will be Indian cuisine & Indian chef’s ahead of time, why according to you?
future according to you, what should be Indian Classic dishes will always stand ahead of
chefs’ approach in making Indian cuisine best time. Modern interpretations will come in
in The World? and out of trend pretty quickly.
I think Indian cuisine is exploding all over the world
more than ever and gaining momentum to be one
of the cuisines. This will only help the next
generation of young chefs that are coming out into
the field. The approach should be help and
support one another and work as a team to make
our cuisine the best in the world.

Dishes by Chef Manish Tyagi

Chef Manish Tyagi
Head chef and Partner at August 1 five restaurants, San Francisco, USA.
LIVE IN CALIFORNIA
WITH WIFE AND Changing Face of Californian
TWO SWEET LITTLE
KIDS
Indian Restaurant
I grew up in a small family of 4 with one elder brother, and being
youngest use to help my mom and never knew when I fell in love
with cooking, I never thought of being a chef, selected for server
in oberoi hotel walk-in interview in Delhi, had final interview with
food and Beverage Manager in Trident Agra. When reached there
F&B manager was on vacation and Executive chef was in-charge
and took my interview and insist me to join kitchen which I
grabbed without even thinking twice. So it was in my destiny to
live this noble chef profession.

What message you want to give to young chefs out there ?
I want to tell young chefs to feel pride in whatever they do and try to
think out of the box to create something new and unique.
how you explain your style of cooking?

What is your concept
I would say my style of cooking is a very interesting combination of
of a writing a menu for
authentic and modern Indian cuisine. I simple words progressive Indian
cuisine.
your Restaurant and
how a new dish makes
to the menu list?
What are your memorable achievement in your professional life ?
My concept of writing a
why it was important for you ?
menu is bringing
Being awarded editor’s choice “Best chef of the year” by Gallivanter’s
traditional Indian flavors
guide in 2009 for doing research on central Indian cuisine. Which given
with some modern twist
me platform and name.National geographic awarded my cooking class and Californian essence
to make it more
acceptable and unique.
How you develop your

team, what
responsibilities and
freedom you give to
your juniors ?
I constantly chat with my
team about new dishes
and food techniques
and their view on dishes
and what they want to
change if they get a
chance, this gives
sometime awesome
and print in there 2009 edition of “ top 10 cooking classes in the world”.
ideas and gives
Conceptualise and opened restaurant “August 1 Five” in 2016 which
ownership to individual
considers as a one of the Top Indian restaurant in USA.
that they got their
Beating Bobby Flay in food networks cooking show “Beat Bobby Flay”
thumbprint in the
season 16 episode 7
development of menu.

How you keep up to date How you judge a young
with a constantly evolving chef and how you test him
for the long term?
world's culinary scene?
patience is a key for any
I am very active on social
chef, so I test young chef by
media and keep researching
giving them simple tasks
and reading, which keeps me
asking them about their
up to date about what’s judgements.
happening.
what will be Indian cuisine
One of your worst food critic & Indian chef’s future
or comment you received according to you, what
should be Indian chefs
and how you dealt with it?
approach in making Indian
I always get this comment that
cuisine best in The World?
my food is not authentic and
Indian cuisine and Indian
its fusion, So I never contradict chefs future is great as
these comments and try to Indian cuisine having all the
make my food as tasteful as ingredients to be the best, we
possible and leaving it on my just have to start
guests to judge, after all they
understanding our roots and
represent it with love and
paying for my creations.
passion.

What would you like to do Name top five Indian
more for a chef support restaurants around the
system in helping each other world according to you?
in achieving success? Cross Gaggan
promotion Banaras
I am working on collaboration Indian Accent
menus and pop ups to bring
Asha
August1five
different cuisine and chefs on
board to know, learn and

Name Top Five Indian
teach new stuff and bringing
chefs of all Time according
something new and unique to to you ?
the table. Which gives a chef Atul Kochhar
recognition and confidence to Vineet Bhatia
do stuffs like this. Gaggan Anand
Manjit Gill
Arvind Saraswat
Any daily rituals you do and
how it helps you to stay
A Book or an Incident that
active, Motivated ? influenced you and how it
I meditate everyday to be
changed your approach to
fresh and recharge everyday, life?
and believe it keeps me While researching on central
motivated and positive. Indian cuisine, learn so much
about using various known
ingredients but in different
way and result in different
outcome change my
approach about cooking.

How you choose an Indian
restaurant to eat with the
family, what dishes you look
for in the menu?
I choose Indian restaurant on
the basis of their offerings in
menu and looks for some unique
home style preparations, which
are not so easy to find.
Does classic or modern

dishes stand ahead of time ,
why according to you ?
Classic and modern both having
their importance, I take a
classic dish as a base to make
my modern adaptation so for
me classic dishes are really
important. I don’t think any of
them ahead of time. It is about
who is your guest and where
you having your establishment,
that decide weather you go for
modern dishes or classic dishes.

Chef Anshuman Bali
With an illustrious career spanning over 16 years, Anshuman brings an
array of skills, knowledge and expertise from the hospitality and F&B industry.
After graduating from the Institute of Hotel Management in Lucknow, he started his
career in 1999 with the Taj Group of Hotels as a Management Trainee. In 2005,
Anshuman joined the Imperial Hotel in New Delhi. He later moved to the Oberoi
Hotels and Resorts in 2006, where he worked for over 7 years and was responsible
for running multiple kitchens and restaurants. He was also proactively involved in
promotional initiatives, business development, GQ scores, LQA
audit and employee engagement. Prior to his current stint with JW Marriott Mumbai
Sahar, he was responsible for kitchen operations with well-established hotels such
as The Leela Palace Hotel in Udaipur and Four Seasons Hotel in Mumbai.
“Article By special
#FINEDININGINDIAN | 39
correspondent Sana Qureshi”
March 2019
I belong to a family where many of them are hoteliers.
Although once had given a thought of taking engineering as a career but fascination for
becoming a chef was always at its top notch and that is what has taken me to what I am today.
How do you explain your style of cooking?

I believe in keeping the basics right also I would say oneself to be updated and keep up the
knowledge of the ongoing trends in and around you.
What is the memorable achievement in your professional life? Why it was important for
you?
Starting a career on a high roar is always a memory for anybody and so was for me as well.
Getting selected for Taj Palace, Delhi. Very few were selected that time and being one of them
was my first achievement of the career & a memorable one.
How you develop your team, what responsibilities and freedom you give your juniors?
I prefer giving flexibility, I give them a space to think their way. Giving less focus on micro
management which would bring in more innovation at the end.
How you keep up to date with a constantly evolving culinary scene?

Unlike earlier, now its quite easy to do. There are many platforms and ways to keep ourselves
updated, we have social-media, many groups, e-banners. Everything is digital and easy to be
accessible to keep ourselves updated with what all is going in the industry.

One of your most food What will be Indian Cuisine
critic or comment and how & Indian Chefs future
you dealt with it? according to you, what
Very rare and can’t be
should be the Indian chef’s
approach in making Indian
specific. It happens many
Cuisine best in The World?
times when some guest have
Indian Cuisine is very vast
some things to suggest you
but is not explored much.
for food while at the same
There are many regional
time that food is appreciated
cuisines which need
by many others.
to be brought up in limelight
& it is going up, also many
What would you like to do international hotel chains
more for a chef support want Indian Chefs to
system in helping each cater to the preferences of
other in achieving their Indian Guest. So
success? henceforth it is growing.
There is a lot of evolution
taken place, so many chef Name some top chefs/your

awards, e-promotions, Social mentors of all time
Media branding and many
according to you?
manners that make it more
First of all its Me.
Chef Soumya Goswami,
flexible for a chef to grow.
Chef Nita Nagarajan & Chef
Raheel Ahmad are some of
Any daily rituals you do
my fierce mentors.
and how it helps you to
stay active, motivated? How you choose an Indian
Yes, I do Yoga. We all know
Restaurant to eat with the
that a chefs job has to be
family, what dishes you
very dedicated, at times we choose?
end up working around 14- With all this Indian Cuisine
15hrs a day, so we need to around, while at work, at
rejuvenate in some manner home maximum of the time,
and so I prefer doing some so whenever I visit any
activity that help me maintain restaurant, I choose
the balance right. something different from
Indian Cuisine. Also at times,
How you judge a young we get tempted to have
chef and how you test him some chole-bature out there,
but yes whatever it is Indian
for the long term?
Cuisine or either, I see to it if
Anybody wanting a long-term
its healthy or not before I
result have their own way of
have it.
working. They would question
everything,
What message do you
work constantly. It’s all a
want to give the young
different experience.
chefs out there?
Be true to your profession,
honest and dedicated.
After all its you who have
chosen to be a chef, so
prove it right with all its
reasons.

SweetPotato Cakes:
Bake sweet potato, mashed – 1
large size
Tofu grated 3 tbsp
Salt n pepper to taste

For the cakes
Mix all the above ingredients in a clean
Green chillies chopped 1 tsp
Scallions chopped 1 tbsp bowl and mix well,
Shape into 3 cms discs and set in the

Roasted cumin powder 1 tsp
refrigerator
Lemon zest 1/3 tsp
Fennel powder 1/3 tsp
Red chilli flakes ½ tsp For Beetroot ketchup

Fresh coriander chopped 1 tsp Simmer the tomato juice, pineapple along
with sugar, vinegar, salt , ginger , green

Fresh basil leaves 1 tsp
chillies, and the spices for 6 minutes.

Sriracha sauce 1 tsp
Add the beetroot and cook for another 4
Brioche bread soaked in milk 1 slice
minutes.
Cool and blend until smooth. Discard the
Batter : spices if you don’t want it too spicy..
Potato flour 2 tbsp normally I don’t
Soda water 1 cup
Panko bread crumbs 1 cup

For Batter & Frying
Garam masala powder 1 tsp
Mix the potato flour and soda water along
Sumac powder ½ tsp with sumac, salt and garam masala to
Salt to taste make a very light batter.
Canola oil to fry Dip the cake in the batter, coat with panko
breadcrumbs.
Beetroot Ketchup: Shallow fry in canola oil until golden
Cooked beetroot chopped 1 cup brown & crispy
Sugar 2 tbsp Serve with beetroot ketchup and garnish with micro-
Vinegar 1 tbsp greens
Salt 1 tsp
Tomato juice 1cup
Pineapple juice ½ cup

Ginger 1 tsp
Green chillies 1 tsp
Star anise 1 piece
Clove 2 each
Black pepper corns 5
Red chilli powder 1 tsp

Sweet Potato & Tofu
Cakes, Beetroot Ketchup
RECIPE BY CHEF VICKY RATNANI
PREPARATION TIME 40 MINUTES.

COOKING TIME 15 MINUTES.
SERVES 1

Braising the short ribs Braising the short ribs
Combine all dry spices madras curry powder, turmeric, red chili
Beef short ribs 2lbs
powder, salt, and mix the oil to coat the beef ribs and refrigerate
madras cury powder 1tbs
overnight.
red chilli powder 1/2 tbs
Sear the short ribs from all the sides
salt 1/2 tbs
Place marinade ribs in a braising pan with water and enough cold
turmeric 1tsp water to just cover ribs, seal the braising pot with aluminum foil,
oil 1/2 cup then Set in pre-heat oven at 200 C for 2 and half hours or until ribs
are tender. Remove ribs and set aside to dry slightly,
Bone marrow koftas take out the ribs from the braising liquid and take out the bones
3 lbs marrow bone from the ribs and place ribs upside down in different pan.
1 lbs short rib trimmings from Put the weight on top and refrigerate overnight.
the braised meat Trim out the ribs overall and cut it into desire size cube . Keep the
green chilly chopped 1tsp trimming aside for koftas.

curry leafs chopped 1 tsp
Chopped onion 4tbs

Bone marrow koftas
Chopped garlic 1tbs
Roast the bone marrow and take the marrow out of the bone.
madras curry powder 1tbs
Sauté the onion ,green chilly, garlic, curry leafs along with kitchen
Kitchen king powder 1tsp
king powder and madras curry powder.
salt to tast
Rawa (Semolina) 2 cups Add it with beef short ribs trimming ,bone marrow and make a small
All-purpose flour 1/4 cup meat ball out of it .
Rice Flour 1/4 cup Refrigerate the meat balls for two hours.
Cornflour 1/4 cup In a separate bowl mix flour’s, water, red chili powder and salt just
Red chilly powder 1/2 tbs
like thin batter.
Put the meat ball in batter and coat with rawa individually.
For Madras Curry sauce
Keep refrigerate and ready for deep frying.
Chopped Onion 1/2 cup
Chopped tomato or tomato
paste 1/2 cup

For Madras Curry sauce
Heat the sauce pan with the oil and add chopped onion, ginger &
Red chilly powder 1/2 tbs
Madras curry powder 1 tbs garlic paste and keep stirring at medium heat flame till the color
Ginger and garlic paste changes white to light brown.
Coconut Milk 1 cup Add tomato and cook along with onions
Salt Keep stirring till the color changes from red to dark red and the oil
Oil 1tbs starts to separate from masala.
Add madras curry powder and red chili powder and keep stirring at
medium heat for two minute.
Add the Coconut Milk and salt cook for another 5-7 minute in low
heat. Blend the sauce and pass it through a fine strainer.
Ready to serve.
Garnish with baby turnips (Cooked in curry sauce) , garlic crisp
and roasted sweet potato.

Beef short Rib Curry | Masala
Marrow Kofta | Baby Turnip
RECIPE BY CHEF SUJAN SARKAR
PREPARATION TIME 3 HRS .

SERVES 2

Oyster
Open oysters on half shell
Place half tea spoon of finely chopped
pickled Green Mango on the oyster

Oyster
Put a tea spoon of lemon foam on top
Oyster 6 Pieces
towards the outer most part of the oyster
Lemon Juice 1

Place chili granita towards the inner most
Pickled Green Mango Fan 6

part of the oyster
Lemon Foam
Place an edible flower petal on the lemon
Aam Panna Granita foam
Edible Flowers Serve on a bed on ice
Pickled Green Mango

Green Mango Peeled 200 gm
Pickled Green Mango
Vinegar 100 gm Make brining liquid of vinegar, water and
Water 100 gm sugar.
Sugar 100 gm
Add thinly sliced green mango and store in
cool dry place in airtight sterilised jar

Lemon Foam
Lemon Juice 100 gm
Lemon Foam
Water 100 gm
Xantham 1.5 gm Mix all the ingredients in a clean mixing bowl
High Foamer 1 gm and using the whisk attachment whisk to stiff
peaks and reserve in clean plastic container

Aam Panna Granita
for service.
Green Mango Puree 1 Lt
Water 1140 lt
Dextrose 320 gm Aam Panna Granita

Roasted Ground Cumin 5 gm Boil the mango puree, water and sugar
together.
Take it off the heat and mix in the roasted
cumin and dextrose once it’s a bit cooled.
Freeze and using a fork scrape to make
granita

Fresh Oyster | Aam Panna Granita|
Pickled Green Mango
RECIPE BY CHEF SUJAN SARKAR

SERVES 2

BEETROOT CROQUETTES
boiled beetroot, grated 2 cups
boiled potatoes, grated 1 cup
oil 1 tablespoon
chopped garlic 1/4 teaspoon
chopped ginger 1/4 teaspoon
garam masala powder 1 gram
chat masala 1 gram
roasted cumin powder 1 gram
chopped coriander leaves,

BEETROOT CROQUETTES
minced 1 gram
Grate the boiled beetroot and potatoes
Salt 2 grams
In a pan add oil then add garlic, ginger, sauté it
bread crumbs 10 gram
with grated beetroot sauté it till all the water is
Refined flour 20 grams
dried up
Oil for frying 200 ml
Then add garam masala, cumin powder, chat
masala, deggi mirch powder, salt, and grated

FOR SERVING
potatoes
saffron mayonnaise
Finish it with coriander leaves
Red pepper mayonnaise
Make refined flour and water slurry for dipping
edible flowers
Make small mashed ball of beetroot mixture , dip
it in refined flour inclusion and roll it on to bread
crumbs then deep fry
Place the red pepper mayo on the plate then
place the beetroot croquettes
Serve it with saffron mayo and edible flowers

Beetroot Croquette
RECIPE BY CHEF PRASHANT CHIPKAR

SERVES 2

For Lamb chops For Lamb chops
Cut rack into individual chops. Season with salt and
Lamb Chops 1 rack
sprinkle with malt vinegar. Set aside for 15 minutes.

Malt Vinegar 1 tbsp
To a mixing bowl and add hung curd, heavy cream, oil,

Salt to taste
cashew paste, ginger garlic paste, garam masala,

Hung curd ½ cup
roasted cumin, and coriander powder and form a
Heavy cream 2 tbsp.
smooth paste.
Oil 2 tbsp.
Marinate lamb chops with this marinade and leave for
Cashew paste 1 tbsp.
2 hours or overnight for best taste and tenderness.
Ginger garlic paste 1 tbsp.
Serve with mint glaze.
Garam masala 1 tsp.
Roasted coriander powder 1 tsp. For baby glazed carrots

Roasted cumin powder 1 oz. Clean and blanch baby carrots and cut them in
Lemon juice 1 tbsp desired shapes.
Heat a pan add butter, when butter starts changing
For baby glazed carrots

color add nigella seeds and let them crackle.
Baby carrots 5 no
Add carrots and saute for a min, take off from the heat
Butter 1 tsp
Nigella seeds ½ tsp add honey, lemon juice and salt.
Honey 1 tsp
Lemon juice ¼ tsp For Mint Jelly

Salt pinch
Blend mint, ginger, serrano chili and the water in the

For Mint Jelly jar of a blender until mint is finely chopped.
fresh mint, firmly packed 2 cups Transfer to a saucepan; bring to a boil.
ginger ¼ cup Remove from heat; let steep 45 minutes.
serrano chili 2-3 no

Strain mixture through a fine mesh sieve into bowl;
water 2 cups
reserve liquid (1 3/4 to 2 cups). Discard mint.
freshly squeezed lemon juice 3
tbsp Return liquid to saucepan; add lemon juice and sugar.
sugar 3 1/2 cups Bring to a boil; cook 5 minute. Add pectin, and return
liquid pectin 3 ounces

to a boil; cook 10 minute.
green food coloring 3-4 drops
Remove from heat; stir in food coloring. Skim surface.
Transfer to a large container; let cool completely.
Cover; let chill overnight. Transfer to a serving dish, or
store in refrigerator for up to 5 days.

LAMB CHOP WITH BABY GLAZED
CARROTS AND MINT JELLY
RECIPE BY CHEF MANISH TYAGI

RESTING TIME 5 HRS
SERVES 2

KHEEMA POPSICLE
Lamb leg, cut into cubes 1 kg METHOD
Ginger, minced ½ teaspoon Marinate lamb cubes with ginger, garlic,
Garlic, minced ½ teaspoon coriander leaves, mint, garam masala,
Coriander leaves, minced ½ cup cumin powder, salt green cardamom
Mint Leaves ¼ cup powder, red chili paste, green chili and
Garam masala ½ teaspoon onion for 4 to 5 hours.
Cumin powder 1 teaspoon Mince the marinated lamb cubes finely in
Salt ¼ teaspoon a meat grinder
Green cardamom powder 0.3 teaspoon Take ice cream stick roll minced lamb
Red chili powder 1 teaspoon mixture and shape it like candy. Crust it
Green chili, small 1 each with quinoa
Onion, chopped 1 cup Shallow fry the lamb popsicles on both
Quinoa 1 cup the sides 2 min each
Serve the lamb popsicles with green
TO SERVE chutney
green chutney 20 grams

KHEEMA POPSICLE
RECIPE BY CHEF PRASHANT CHIPKAR

RESTING TIME 5 HRS
SERVES 4

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Fine Dining Indian Food Magazine - March 2019 Issue 11

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ISSUE 10 MARCH 2019

#FINEDININGINDIAN | 02 March 2019

13 NEW RESTAURANT OPENING

CHEF VICKY RATNANI

Contents 24 CHEF SUJAN SARKAR

24 CHEF PRASHANT CHIPKAR

42 Selected Fine dining Indian Recipe

NOBU A DIFFERENT SPICE IS THE MOST

#FINEDININGINDIAN | 04 March 2019

Its an Immense proud and achievement in featuring so

For Talli Turmeric & world on

increasing day by day.

Ms. Sana qureshi special

also looking for promoters, through product placement

We strive to push forward in achieving our vision

"To be the face of Finest Indian cuisine In the world "

With Gratitude, Our Vision:

Bobby Retnakumar Geetha

fine dining Indian cuisine

#FINEDININGINDIAN | 05 March 2019

#FINEDININGINDIAN | 06 March 2019

by Mumbai’s best food brands, an impressive

initiative by Gold Rush Entertainment, this top food influencers in Mumbai.

epicurean fiesta was a culinary delight in

like Sachin Tendulkar, Sanjeev Kapoor,

FCA) while the exclusive 7 course brunch

Gupta Surendranath to name a few.

#FINEDININGINDIAN | 07 March 2019

As intimidating he may seem, Marco

Pierre White signed aprons for

young chefs and took photographs

with lines that amassed thousands

of fans, as he mentioned Everyone

from the food fraternity in

attendance pledged to support the

message of raising 1, 00,000 meals

for underprivileged children in

association with HUG Foundation.

The festival also witnessed master

classes by renowned chefs like

Chef Sarah Todd, Chef Ben

Ungermann, Chef Ranveer Brar,

Chef Vicky Ratnani, Chef Rakhee

Vaswani, Chef Jason Hudanish,

Chef Anurita Ghoshal, Chef Rachel

Goenka, Chef Vivek Swamy, Chef

Ajay Chopra followed by Tete-A-

Tete. The interaction with the

experts also resulted in discovering

some lesser known culinary tips and

tricks for the budding chefs.

#FINEDININGINDIAN | 08 March 2019

country. This time we brought the legendary Chef attendees.

Marco Pierre White who hosted two

opportunity to showcase food as their genuine Category

expression of passion and love.” Winner

beauty and culinary history is mesmerising. I have

I was very delighted to meet top 16 chefs and

World On A Plate are required to help create a

change in our industry.” Britannia Amateur Pastry Chef of the Year

Karishma Parwani from Your Sugar Story

Himanshu Taneja, Director of Culinary, India,

Marriott International Inc. says -“Culinary

experiences have and will continue to be an Food Photographer of The Year