5th AI Part 1 / 2020

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Signature Recipes of Celebrity & Executive Chefs

Better KITCHEN 08 Travel & Tourism Industry – It is Time to Wake Up! 10 Mouth-watering Childhood Memories of P. Narahari 08 10 14 A Proud Journey of Learning, Challenges & Well Merited Success Signature Recipes 22 Abhijeet Thakre 24 Abhiru Biswas 25 Ajay Sood 26 Ajit Raman 27 Ajith Cheruvattath 14 28 Akash Chattopadhyay 56 Kamal Maggo 29 Altamsh Patel 58 Kasiviswanathan M. 30 Amey Marathe 60 Kedar Bobde 31 Anees Khan 61 Krishna Khetle 34 Anil Sharma 62 Lalit Mohan 35 Arvind Dangwal 63 Madhumita Mohanta 36 Arzooman Irani 64 Mangesh Wazarkar 38 Ashish Bhasin 65 Manish Mehrotra 39 Ashish Kumar Sanyal 67 Manjunath Mural 68 Michael Swamy 41 Atul Kochhar 69 Monish Gujral 43 Dayashankar Sharma 70 Mujeeb ur Rehman 44 Deepraj Singh 72 Nandita Karan 45 Dev Kasalkar 73 Neeraj Rawoot 46 Gautam Chaudhry 74 Neeraj Tyagi 48 Gulshan Kumar 75 Nilesh Limaye 49 Harpal Singh Sokhi 76 Nimish Bhatia 50 Izzat Husain 77 Nisar Ahmed 51 Japvir Vohra 78 Nishant Choubey 52 Jerson Fernandes 80 Nitin Bajaj 54 Jugesh Arora 81 Nitin Minocha

Printed, published and owned by Ekta Bhargava and printed at Jayant Printery 352/54, Girgaum Road, Murlidhar Temple Compound, Near Thakurdwar Post office, Mumbai -400002 and published at A-204, Eco Palms, Vijay Nagar, Marol-Maroshi Road, Marol, Andheri (E), Mumbai-400059 India. Editor: Veerendra Bhargava RNI Registration No. MAHENG/2013/58668 betterkitchen.in kitchenbetter betterkitchen.in Better Kitchen Magazine Better Kitchen Magazine Marketed and Distributed by Bandwagon Media Private Limited, A-204, Eco Palms, Vijay Nagar, Marol-Maroshi Road, Marol, Andheri (E), Mumbai - 400059 India. Phone: +91 22 29254455. Email: [email protected] Executive Editor: S.S. Ranjan Disclaimer: Every effort has been taken to avoid errors or omissions in this magazine. Readers are however requested to verify the facts before making business decisions using the same. Any mistake, error or discrepancy noted may be brought to our notice immediately. It is notified that neither the editor nor its employees will be responsible in respect of anything and the consequence of anything done or omitted to be done by any person in reliance upon the content herein. This disclaimer applies to all the readers of this magazine.

04 5th Anniversary Issue Part 1/ 2020 Editorial

Dear Readers, Season’s Greetings! We have completed five years and we are stepping into the sixth year of publishing with well earned satisfaction and confidence largely contributed by the response from all our readers, advertisers, industry’s associations and other stakeholders. When we began our journey all that we possessed was a strong intention to turn the spotlight on the rarely noticed people who contributed to the fame of restaurants and hotels where food lovers flocked to enjoy healthy and perfectly cooked food. They were the chefs who created delicious recipes that became famous and drew clientele to the restaurant. In this anniversary Issue we have featured the signature recipes of celebrity and executive chefs. What makes a recipe acquire the tag of a chef's signature is an exotic combination of the culinary art he has cultivated and the sensitive feel that a chef accumulates over a period of time by knowing the taste buds of the regular clients of a restaurant. The chef's exclusive creation becomes his signature creation and bears his individual stamp. Sometimes it even carries the chef's name as an affix to the name bestowed by the chef or the restaurant management. For example, Franz Sacher's famous cake said to have been his creation for a prince in Vienna, quite simply made of dark chocolate and apricot jam got the name Sacher Torte and has been accorded a prime place in Viennese culinary history. In the Indian culinary industry there are quite a number of famous chefs who have created their individual signature recipes. We bring some to you in this issue. Each dish is very special and lovingly created. We at Better Kitchen are proud to offer them to our readers as our anniversary gift. Have a great year of healthy and happy eating.

Ekta Bhargava Publisher & Managing Editor

05 5th Anniversary Issue Part 1 / 2020 Advisory Board

Ram Vittal Rao, Founder & Director, Vital Concept Design Pvt Ltd, New Delhi Ram Vittal Rao belongs to the “now” generation of highly qualified and sought after Hospitality Operations Design Consultants. A Sciences graduate from Mysore University and an Oberoi School of Hotel Management product he has had the opportunity to do high quality and innovative hospitality designing for around 40 years. He has to his credit designed International & National branded hotels, restaurants and flight catering projects. He is the only Indian Consultant to have designed the Rastrapathi Bhawan (The residence of the President of India) & the residence “Antilla” of Mukesh Ambani, as a Hotel Design Consultant. He has to his credit completed & ongoing projects in India, U.A.E., Uzbekistan, Kazakhstan, Qatar, Maldives, South Africa, Bhutan and Mauritius. His contributions and knowledge go way beyond the aspects of Hospitality facilities designing, development of food and beverage concepts and hospitality spaces programming.

Sunny Sriram, Director, ARROW Hospitality Consulting Sunny Sriram has an illustrious career spanning India, Japan and New Zealand. Credited for launching nearly seven dozen F&B entities and turning around 11 hotels, he relishes the tag of a 'hardcore operations professional'. He specializes in conceptualizing unique dining concepts, realizing RoI faster than expected, and chain-store strategizing. He reaches out to ambitious restaurateurs and entrepreneurs to realize their dreams.

Udaya Tara Nayar, Senior Journalist and Former Editor Screen Weekly Mrs. Udaya Tara Nayar has served in the specialised area of film journalism and film criticism for 50 years making her the senior most cinema journalist in the country. Her singular achievement is her contribution to serious film journalism which stands out in a profession which thrives on scandals, gossips and cheap sensationalism. In 1995, Udaya Tara Nayar launched the 'Screen awards', the first awards of the cinema industry judged by a jury representing all the sectors and crafts of the Hindi cinema industry. She has won numerous honours, recognitions and awards for her contribution to healthy and clean cinema journalism. She has authored the autobiography of Dilip Kumar titled 'The Substance and The Shadow'.

Saba Gaziyani, Food Stylist Saba Gaziyani is one of Asia's leading food stylist and perhaps the only food photographer - cum -stylist, based in Mumbai, India. Saba's professional career as a food stylist began in 1994 when she was still a junior chef with The Leela, Mumbai. A food styling assignment for an advertising campaign happened purely by chance. The Chappatis looked fabulous in the ad film and Saba kept gaining more skill and confidence. She has now been in the food styling profession for over a decade and is instrumental in raising the bar for food stylists across the country. Her foray into food photography in 2004 was a natural progression for one who had worked for more than a decade with some of the most respected photographers in India and abroad. Saba's studio in Mumbai, the only exclusive digital studio for food photography in India, is really her canvas.

Nitin Nagrale, Founder and General Secretary – Hospitality Purchasing Managers' Forum (HPMF) and CEO India and Emerging Markets - QualityNZ He has rich experience of over 25 years in managing procurement and supply chain procedures in hospitality industry. He is the First Person in the World to have completed the Certified Hotel Purchase Manager Certification Course from American Hotel and Lodging Education Institute (AHLEI). He has created a professional group on LinkedIn called Materials Management which has more than 55,000 professionals as members from different parts of the world. Nitin has been awarded with a lots of awards in the procurement and hospitality industry.

06 5th Anniversary Issue Part 1 / 2020 Shatbhi Basu, Bar & Beverage Consultant and Freelance Journalist She has been a part of the hospitality and alcobev trade for 36 years. From bartender to Food & Beverage Manager and now Bar & Beverage Consultant to many international brands & bars; a freelance journalist writing on spirits, wines & beers in mainstream, niche & trade press. She also spends a lot of her time educating both trade and direct consumers, on all things liquid. Taking them through the hows & whys, introducing them to taste profiles, nuances and the art and science of mixology. Her easy style, wit and irreverent approach makes even the most difficult to understand subjects, simple! She established the first ever platform for bartenders in India, STIR - The Official Meet For Bartenders, a seminar cum competition for professional, student and amateur bartenders.

Roxanne Bamboat, Food & Travel Aficionado Roxanne is a freelancer writer based in Mumbai whose main interests are Food and Travel. She expresses her love for all things edible along with all her travel tales on her blog - www.thetinytaster.com . Apart from her own website she writes for various publications and lifestyle websites as well about food and Travel. Her dream is to explore the world and write about her culinary and travel tales. She's hosted many food based events. She's the co- curator of the Food Section at the Kalaghoda Arts Festival which is a massive festival Mumbai and has a great interaction with chefs and well known personalities from the food industry. Roxanne has won an award for the Best Culinary Travel Blog 2014 by popular vote as well as Jury of her peers.

Sudhir Pai, F&B Consultant, Founder - Pai & Associates Sudhir Pai has worked with some of the best brands in the world, conceptualized several restaurants as well as designed menus for various bistros and lounges and has hosted several television cookery shows. Chef Pai has amassed an array of valuable skill-sets and has gained the experience of tackling several demanding responsibilities. He has travelled across continents and across the country to pursue innovative and diverse food ideas and he aspires to bring out these flavours, textures and colours on the plate. He is also one of the core committee members of the Western India Culinary Association (WICA). Chef Pai is featured in Fortune's book of India's Fifty Master-chefs and Top Ten Culinary Experts of India.

Vicky Ratnani, Celebrity Chef Vicky Ratnani is famous for many reasons. His popular television show Vicky Goes Veg on NDTV Good Times and a book of the same title have won him fans all over India. He is currently being watched on Living Foodz. Traveling to the most exotic places, working with 37 nationalities and cooking for Queen Elizabeth, Nelson Mandela, Rod Stewart have made him open his mind and think out of the box. He has developed a style of his own cooking where produce is king. Global influences, local ingredients and modern techniques are the trinity of his cuisines.

B.P. Sahni, Principal Emeritus B.P. Sahni has graduated in Science from the University of Kerala and completed his Diploma in Hotel Management and Catering Technology from the premier Institute of Hotel Management in Mumbai. He epitomizes the ability to put theory into practice by his vast experience of more than three decades in the Hospitality Industry. In a dedicated attempt to recompense the industry in which he has worked, he has been a Principal in various Hospitality Management Institutes of repute for twenty years and over three decades in the Hospitality industry. He has the distinction of chairing the ad-hoc board of Hospitality Studies and has served on the Academic Council and various other positions in the University of Mumbai since 2004.

07 5th Anniversary Issue Part 1 / 2020 Travel & Tourism Industry - It is Time to Wake Up!

By Sunny Sriram

I believe that the travel industry will spring back earlier than the tourism industry. The reason I believe this is because travel decisions are largely reliant on the NEED to travel, whereas the latter's decisions are on WISH to tour. Yes, travel will pick up speed, but my bet is more on roadways, than by airways or railways. procedures to protect oneself and Further, handheld control of Most hotel and travel operators are prevent contaminating others is the adaptable technology shall be game getting an increasing number of desperate need of the day. One changers of the future. It is time for calls from their earlier / regular understands that decisions on both AI minute-to-minute enroute clients who are concerned about travel and tourism shall be mostly guidance that monitors one's travel the mandatory restrictions imposed preceded by an exhaustive inquiry and provides search engine by the law of the land, such as inter- through known agencies, and from connected tools to navigate state rules, flight and train bans, and other reliable sources. What better through non-contaminated areas also to seek clarifications on way that an official response that while giving deep insights on where permits and quarantines. In my assuages concerns and at the same to find services or necessary help opinion, an interactive state portal time nudges the public to shed their such as midway toilets, chemist that provides real-time answers to anxiety and take abundant stores, hygienic restaurants, etc. queries on ease of travel precautions, rather than allow Hotel and resort owners need to restrictions and mandatory rumourmongers have a field day.

08 5th Anniversary Issue Part 1 / 2020 back with vigour and steam in pushing back from what could have been a dreadful situation. Several friends are asking post January travel inputs to states that have shown peerless records of Covid19 control – Kerala, Goa, Orissa, and the North-eastern sister states, amongst others. Without a shred of doubt, short trip road travel to safe resorts that are close to nature are the most likely beneficiaries of group movement of families and small groups. Those who broadcast a detailed campaign of efforts to ensure a guaranteed safety (doctor-on-call, contactless reinvent themselves or will slowly social media and bring their d i n i n g , h y p e r - s t e r i l i s e d perish in the long-haul situation collective resources to reach out in housekeeping services, etc.) will get that they are presented with. A sending out a clear message – we the early bird's worm. Rented self- series of brainstorming with their are open for business, do get driven people-mover passenger car teams, networked friends in the awesome never-before and never- sales are bound to shoot up. industry, independent consultants, again deals on pre-booking and well-wishers, relatives, and family is easy payment mechanisms. Author Sunny Sriram is Director – the need of the hour. The pandemic Arrow Hospitality Consulting and This has been heard in many circles has forced all of us to collaborate member advisory board Better before, but the present reality has and not think independent of each K i t c h e n . H e s p e c i a l i z e s i n driven home the concept of an conceptualizing unique dining other. My strong belief is that a way interconnected and shrinking concepts, realizing ROI faster than forward will emerge to navigate world. I have had friends from e x p e c t e d , a n d c h a i n - s t o r e through the crisis. several countries calling me and strategizing. < Rather than attritioning staff, a praising India's efforts in fighting diametrically different thought paradigm needs to be adopted. For example, instead of laying off assistant cooks or waiters, restaurant owners should train them to go out and deliver in an enlarging ripple-effect area around their business location. Similarly, all HODs and non-operations staff of hotels should buckle down and get upskilled on engagement through

09 5th Anniversary Issue Part 1 / 2020 Mouth-watering Childhood Memories Of

P. Narahari IAS

I was born and brought up in the breath-taking state of Telangana. I spent my entire juvenescence there, and it still has a deep impact on my palate and heart. Telangana is known for its traditions, culture, heritage, valour and cuisine. Here are some of my most fond food related memories: Marvellous Mutton Curry When I was 10 years old, my father took me to the wedding happening in nearby village. I don't remember whose wedding it was but I do remember the delicious Telangana style mutton curry I had. It was bright red in colour. We sat down in a row on the ground where the food was being served for the wedding feast. As I had the rst morsel, I felt the band, people's chatter and the music fading and I felt like it transported me to some serene scenery. The curry was a feast in itself, it smelt of spice, ginger, cinnamon and heaven. The spice level was so high that my eyes and nose started tearing up yet it was the most delicious curry I ever had. Due to an extensive amount of chili in the gravy that my whole body was sweating. My father and I was eating bite after bite from my right hand, my left one busy drinking multiple glasses of water. For me that mutton curry became a synonym for delish. Mutton curry I had that will always have special place in my heart and on my tongue. Here is the Telangana Mutton Curry recipe: Ingredients: Muon: 1 Kg Big Onions: 4 (2 Cups) Red Chillies: 10 No Cumin Powder: 2 Tsp Red Chili Powder: 1 Tsp Ginger – Garlic Paste: 3 Tbsp Method: Coriander Powder: 2 Tsp Green Chillies: 10 No 1. Get the Muon pieces cut into small pieces for flavour to get inside. Turmeric Powder: 1 Tsp Clean all the muon pieces Bay Leaves: 3-4 No 2. Take a pressure cooker. Add 4 Tbsp of oil. To that add bay leave. When Garam Masala: 1 Tbsp the bay leaves start to give out good aroma, then add medium chopped Curry Leaves: 3-4 Twigs / 20- onions, red chillies and green chilies. Fry ll it they are done and brown 25 Leaves Approx. in colour Oil: 4 Tbsp 3. Now add curry leaves and ginger – garlic paste to this. Mix and fry ll Hot Boiled Water: 4 Cups done approximately 3-4 minutes Coriander Leaves Chopped: 1 Tbsp 4. Now take coriander powder, turmeric powder and sauté it for two Mint Leaves Chopped: 10-12 minutes, making sure not to burn the dry masalas Salt: To Taste

10 5th Anniversary Issue Part 1 / 2020 5. Now take 4 cups of hot boiled water to the spice mix come out, then reduce the flame to low and cook for 9 above. Then add garam masala. Cook for 5 minutes minutes. Switch off. Allow natural resng of the meat. 6. Then add the cleaned muon pieces and add salt as per Open when the pressure cooker opens naturally taste. Mix well. Aer one boil, close the pressure cooker 8. Aer half an hour open the pressure cooker lid and mix lid. Let this cook on slow flame for 5 minutes and then the muon curry. Test if the muon is falling off the bone later cook on high flame for 5 minutes without the whistle easily without fibrous aachment. If done add garnishing 7. The excess steam will come out nicely. Then put the 9. Garnish with coriander and mint leaves just before whistle on the pressure cooker and allow the 1st whistle to serving to float at the top. Egg Curry That Tasted Like Nirvana

During my 10th class sports days, I encountered an egg curry that I will always remember. When I was in 10th grade, our school sent about 10 other kids with me for an inter-school football competition. We went to a nearby town for the football match. We won the match. After sweating in the eld, our bodies were craving for a wholesome meal. After the gruelling match we were returning to our village when our stomachs started grumbling so stopped at a motel on the way. It had a single shed and few tables and chairs lying nearby. Tired from the match, we asked the people there to give us whatever they can make in a jiffy as we were worn out after the match. They gave us some egg curry and rice. I remember it was bright yellow in colour. The eggs were oating in the gravy of onion and tomato paste and I would say it was therapeutic. When I had the rst morsel, I felt I've attained nirvana. We ate till our stomachs were about to explode, the feeling was ultimate. After eating the curry and rice we felt like our eyes were closing on their own. We felt extremely sleepy so we slept on the rope knitted cots (charpai) nearby and left in the evening. I still wonder, was it hunger or brilliant culinary that transpired that day. I still look for such egg curry and to try it out at any other motel possible during road trips with family. Waiting for luck to smile. Ingredients: Eggs: 6 Method: Onions: 2 (1 Cup) 1. Boil the eggs unl fully done. Allow them to cool and prick the eggs Poppy Seeds (Khus Khus) Paste: 1 Tbsp for flavour to seep through Mustard Seeds: ½ Tsp 2. Take a kadai. Add the oil. Add the bay leaf and when it starts to give Cumin Powder: 1 Tsp out aroma add the mustard seeds. As they start spluering add the Red Chilli Powder: 2 Tsp onions Ginger – Garlic Paste: 1 Tbsp 3. When onions turn translucent aer 4-5 minutes, add the green Coriander Powder: ½ Tsp chillies and ginger-garlic paste. Fry for another 3-4 minutes. Now add Green Chilies: 2 the poppy seeds paste and sr well. Turmeric Powder: ½ Tsp 4. Then add the cumin power, turmeric powder, coriander powder, red Bay Leaves: 1 No chili powder, garam masala powder and fry for a minute. Garam Masala: 1 Tsp 5. Now add the boiled eggs and keep the sauté acon for 2-3 minutes. Curry Leaves: 1- 2 Twigs. 6. Then add hot boiled water to keep the aromas of the ingredients Oil: 2 Tbsp intact. Add salt and taste to adjust as per liking. Hot Boiled Water: 2 Cups 7. Let the eggs cook in the gravy on slow flame for 5 minutes and switch Coriander Leaves: 1 Tsp off. Mint Leaves: 2-4 8. Add finely chopped coriander and mint leaves and serve with hot Salt: To Taste rice. 11 5th Anniversary Issue Part 1 / 2020 Heavenly Chaaru

When I was in 8th class, I came back from school aer a long ring day. My shirt was drenched in sweat and I didn't have a grain of energy in body. I asked my mom to give me anything to eat. She went in the kitchen and came back with hot Telangana chaaru and rice. The sight of it took away my redness. When she poured the chaaru in the rice a sizzling sound came. It was dark brown in colour, with the room smelling of the aromac curry leaves and mouth- watering cured onions in tamarind flavoured acidity. Some pools of bright yellow oil tadka were also there. When I ate the first bite, the crunch of the onions was like music to my ears. This assuaged my hunger in the most sasfying way that only a feast might do for most people. I was not longing for anything else. All I wanted was in my plate. As I kept eang, I was spellbound by every single bite. With each bite my hand wanted more. I can sll feel the appesing taste whenever I close my eyes and think about it. Here is the recipe:-

Ingredients: Tamarind Pulp: ½ Cup Onions: 1 Cup Mustard Seeds: ½ Tsp Cumin: ½ Tsp Red Chili Powder: 2 Tsp Garlic Chopped: 1 Tbsp Coriander Powder: ½ Tsp Green Chillies: 2 No Turmeric Powder: ½ Tsp Fenugreek Powder: ¼ Tsp Curry Leaves: 1- 2 Twigs, 10 Leaves Approx. Groundnut Oil: 1 Tbsp Water: 4 Cups Coriander Leaves: 1 Tsp Salt: To Taste

Method: 1. Take a standard lemon sized tamarind. Soak it in water and extract a thick pulp. Strain and keep aside. This will be about half a cup. Add 4 cups of water to this pulp. Add salt and taste 2. Now add the ¾ cup of chopped onions to this water. Also add the red chilli powder 3. Take a kadai. Add the oil. Add mustard seeds first. Only when they fully spluer, add cumin. Aer this add the green chillies and the garlic 4. Now add the curry leaves and remaining onions and fry well. Add fenugreek powder and turmeric powder at Author P Narahari is an IAS officer of 2001 batch this stage. in Madhya Pradesh cadre. He is presently posted 5. Then add the cumin power, coriander powder, red chili as MD Markfed and Commissioner, Technical powder, garam masala powder and fry for a minute Educaon Department at Bhopal. In idenfying 6. Aer 2 minutes, add this seasoning while sll hot to the the ingredients, he is supported by his mother tamarind water mix and cover with a lid to seal the Smt. Sarojana, wife Smt. Sri Bhagavad Gita and aroma of the seasoning daughter Miss Sri Gouri Aalaya. 7. Add finely chopped coriander and serve with hot rice. It is soupy in consistency. A great side dish. < 12 5th Anniversary Issue Part 1 / 2020 ONE DISTRICT ONE PRODUCT for signature industries

"directed officials to expedite the action plan to leverage the loan component of Rs 15,000 crore for the domestic MSME sector in the federal economic package of over Rs 20 lakh crore announced by the Centre to overcome the challenges of COVID-19 UP is home to nine million MSMEs, agricultural product to boost their pandemic and lockdown. with the sector forming the industrial economy and, ultimately, gain backbone of the state. It contributes 60 recognition. For instance, gurh or Raw material bank and general per cent to the state's annual industrial jaggery of Muzaffarnagar made it to the processing centres to be started soon in output and directly employs 50 million ODOP list. Today, 118 varieties of gurh Lucknow under the Common Facility people. are being made, and a festival called Center (CFC) scheme. ODOP Cell has To boost UP's signature industries, 'Gurh Mahotsava' is also held. tied up with e-Bay, Amazon and ODOP has become the Yogi Adityanath To counter the economic impacts of Flipkart to provide a global market for government's flagship scheme, COVID-19, the UP government will artisans. launched in 2018, to promote the host e-exhibitions during the current The Union Ministry of Commerce and traditional and indigenous industries FY 2020-21. It has also offered to help and handicrafts by facilitating state exporters participating in e-exhibitions Industry is preparing an institutional support in setting up of new u n d e r t h e fl a g s h i p M a r k e t mechanism to promote the ODOP enterprises, bank credit and marketing. Development Assistance (MDA) scheme, first started by the Uttar This innovative scheme was initially scheme. The UP Export Promotion Pradesh government, at the national launched to promote the MSME sector Council will also organise e- level to tap the rural economic potential in Uttar Pradesh. exhibitions for state exporting firms. A of the country and identify one product In fact, Uttar Pradesh is known for its blueprint is being charted out. Despite per district. The ministry had scheduled wide array of exclusive products, the current economic challenges, the a video conference meeting with including wheat-stalk craft, renowned state government has decided to double industry ministers of all states and the exports of MSMEs in the next three Chikankari and Zarizardozi work on union territories to discuss how the years to touch Rs 2.40 lakh crore. clothes and fancy glassware. The movement could be taken forward later During FYs 2018-19 and 2019-20, the ODOP scheme helps these local and this month. specialised products & handicrafts and MSME exports from UP stood at nearly showcases its rich cultural heritage. Rs 1.14 lakh crore and Rs 1.20 lakh According to Principal Secretary - The scheme aims to promote each crore, respectively. MSME and Export Promotion Navneet district's signature industry or CM Yogi Adityanath had recently Sehgal, this initiative was a "great specialised product. success" as it helped the state increase UP Government firmly believes that its exports by around 30 per cent. It is the ODOP scheme will play an proposed to drive the movement on a important role in turning the state into a mission mode with specific targets to $1 trillion economy by 2024. Districts be achieved by 2022 when the country devoid of any signature industry were would be celebrating the 75th year of suggested to project their agriculture or independence, he adds. < 13 5th Anniversary Issue Part 1 / 2020 A Proud Journey of Learning, Challenges & Well Merited Success By Udaya Tara Nayar

Years literally y in a manner that makes some of the milestones in our life seem like a dream. Better Kitchen is stepping into its sixth year of publication and we feel as if it was just a few days ago that we were putting together our rst issue to make its debut in a virgin space in the market of niche magazines. As an advisor to the editorial team I was excited. After years of editing a successful entertainment news weekly, here I was godmothering a magazine seriously devoted to the world of food and the little known men and women who make brilliant contributions to that world with their creative minds, their painstakingly acquired expertise, their diligent research, their years of specialised study, their tireless experiments and above all their pride in their profession.

14 5th Anniversary Issue Part 1 / 2020 In essence it was the dream magazine of managing editor Ekta Bhargava to highlight the Chefs who work silently and honestly to give international reputation to Indian hotels and the restaurants in them which draw food lovers from all over the world with trust, joy and condence. Needless to say Better Kitchen became an instant success. Chef Ranveer Brar readily agreed to take on the mantle of the ambassador and it marked Ekta's rst triumph. Ranveer's experienced vision could see the sincere intent and purpose of the magazine which was just what the growing and ourishing hospitality industry needed at that point to provide a platform for the people working in different

15 5th Anniversary Issue Part 1 / 2020 capacities and different positions in the industry to exchange knowledge and experience as well as innovative ideas for the fast growth of the business and the market Better Kitchen began nding its way to the desks of people who matter in the industry as a long awaited bonus for the food industry. The rst annual issue carried dazzling success stories of 24 celebrity chefs. The copies went to the eager readers in the industry and the feedback conrmed that Ekta's dream had materialised more brilliantly than she had imagined. There has been no looking back since then. Special issues came out on important occasions such as Women's day, Children's day and all

16 5th Anniversary Issue Part 1 / 2020 festivals. A successful event was held for children on Children's day at the Lalit in Mumbai heralding the many colourful events that were to come in the following years. In 2018-2019 Better Kitchen took a leap forward by organising the rst Better Kitchen Culinary Challenge in two cities- Mumbai and Jaipur. The competitive event aimed at spotlighting budding chefs and talented amateur chefs was a r u n a w a y s u c c e s s . T h e overwhelming enthusiasm among young upcoming student chefs to win and take home the trophies promising them a bright future in the profession indicated the success of the unique event and its objective. The experience gained from the M u m b a i a n d J a i p u r e v e n t s emboldened Ekta to plan the same contest in 7 major cities. All the 7 cities - Bengaluru, Dehradun, Surat, Kolhapur, Bhopal, Pune and

17 5th Anniversary Issue Part 1 / 2020 Mumbai- buzzed with the excitement of the event which got media attention and gave the winners their moments of glory and the sense of immense satisfaction that comes with deserving success. The nale held in Mumbai as well as the separate events in the 7 cities had some of the most recognised chefs as judges. The concluding of the series was a celebration for the winners, sponsors and judges and a proud and happy Ekta Bhargava announced that she hoped to hold the next series of culinar y challenges in 15 cities and expand the scope of the contest. She also gave the audience the good news that Better Kitchen had joined h a n d s w i t h t h e H o s p i t a l i t y Purchasing Managers Forum, the Indian Culinary Forum and the Western India Chefs Association to enhance the content and utility of the magazine and the events it would

18 5th Anniversary Issue Part 1 / 2020 come up with. The issue that you are going through is a collector's issue which has a compilation of the signature recipes of Celebrity and Executive Chefs. Needless to say Better Kitchen has extended its reach to consumers who prefer digital and WhatsApp reading. There's no looking back for Better Kitchen now. The ve - year journey has been both eventful and lled with myriad experiences for Ekta and her team. In more ways than one Better Kitchen has become a part and parcel of the steadily growing and ourishing food and hospitality industry in India. Economic upheavals and other detrimental factors no doubt play their par t in slackening the prosperity of businesses and industries but one thing that can

19 5th Anniversary Issue Part 1 / 2020 never alter in India is the ages old belief in the tradition that the most gracious way to make a guest feel welcome and honoured is to offer whatever food that can be served with love and generosity. India is perhaps the only country where food is worshipped in the f o r m o f a g o d d e s s . D e v i Annapoorna, as she is known, is one of the forms of Devi Parvati the divine consor t of God Shiva. According to legend she took the form to disprove her husband when he asser ted that ever ything materialistic was Maya or Illusion including the food we ate every day. She disappeared and Nature came to a standstill. There were no changes in seasons and land became barren. There was no food. Shiva admitted his mistake. Since then food is not dismissed as an illusion. It is important to nourish the body and soul. Parvati devi appeared as Annapoorna and Nature returned to its normal state and lled the world with its bounty. Since then it is believed that food that is cooked with love and gratitude is blessed by Annapoorna. Long live the world of food.

20 5th Anniversary Issue Part 1 / 2020 21 5th Anniversary Issue Part 1 / 2020 Heartiest congratulations to the team at Better Kitchen for celebrating this milestone! The magazine has been making a phenomenal effort “ to curate the best of kitchen solutions, to treasured recipes, new trends, technologies and integral aspects of health, hygiene and safety. I wish the team continued success. Abhijeet Thakre ” Working as an Executive Chef at Taj City Centre - Gurugram, Abhijeet has more than 18 years of experience in professional kitchens. He had the privilege of serving several Heads of States visiting the country and steered some of the signature dining experiences for the Taj hotel's award-winning restaurants and national and international conferences.

Goat Cheese Flan with Ratatouille Ingredients: Fennel, Chopped: 25 Gm Red Bell Pepper, Chopped: 25 Gm Green Bell Pepper, Chopped: 25 Gm Zucchini, Chopped: 25 Gm Eggplant, Chopped: 25 Gm Onion, Chopped: 25 Gm Olive Oil: 1 Tbsp Tomatoes, De-Seeded & Chopped: 25 Gm Garlic, Chopped: 1 Clove Thyme Bayleaf: 1 No. Salt: To Taste Pepper: To Taste Fresh Goat Cheese: 50 Gm Cream Cheese: 30 Gm Egg: 1 No.

Method: · In a stainless steel mould, spoon a layer of the ratatouille · In a saucepan, heat the olive oil and sauté the chopped and top it with the cheese mixture. · vegetables. Add the tomatoes, garlic, thyme and bay Cook the flan in a bain-marie at 100°C for about 10 to 15 leaf. Cook for 15 minutes and set aside. minutes until set. · · In a mixer, blend the goat cheese, cream cheese and Let the flan rest once done for 5-10 minutes. · egg together with a dash of seasoning. Serve warm. <

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Jury member on the Skill India Culinary Team, Abhiru has been associated with the Culinary world for more than 25 years. He worked as Head Patisserie Chef in leading chain of Hotels like Taj Groups of Hotel, Hyatt International and Oberoi Hotels. He was also a pre-opening team member at Reliance Industries Retail. Not just his illustrious career and his notable achievements, it is his desire to put forward only the best that propels him towards excellence. Abhiru Biswas Salted Caramel Coffee Crumble Cheese Cake Ingredients: Crumble Biscuit: Flour: 120 Gm Baking Powder: ¼ Tsp Butter: 120 Gm Castor Sugar: 120 Gm Coffee: 1 Gm

Caramel Salted Cheese Cake Milk: 200 Gm Cream: 100 Gm Custard Powder: 10 Gm Butter Salted: 40 Gm

Method: Boil milk and cream add custard powder and sugar make custard thick, then remove from fire add butter.

Cream Cheese: 250 Gm Caramel Filling: 40 Gm Sugar: 60 Gm Cream Whipping: 110 Gm

Method: · Cream Cheeses and sugar add filling. Finally fold whipping cream. Chef's Tip: · Mix custard and cream cheese · Take Paper cup 4 inches. Spread mixture into the paper cup · Add salt flakes and cream filling and store for cooling. · Bake crumble and bake the same in biscuit form · Spread the Crumble over the cheese and garnish with Biscuit. @170 degrees for 30-35 minutes. <

24 5th Anniversary Issue Part 1 / 2020 Graduated from IHM Mumbai, Ajay is attached to the Hospitality field for over 44 years. He retired as Senior Executive Chef from Taj Group of Hotels. His objective is to spread and implement the importance of food safety. He strongly believes that communication and timely training is the key to any success. Ajay Sood

Saffron Fish Cakes with Scallion Tartare and Country Wedge Potatoes Ingredients: Saffron Fish Cakes Salmon Fish: 500 Gm Saffron: Few Strands Ginger: Small Piece Onion Chopped: 50 Gm Bread Trimmed: 2 Slice Bell Pepper Powder: 5 Gm Salt: 5 Gm Celery Chopped: 10 Gm Oil: 200 Ml Method: · Poach the fish with saffron, celery, salt, ginger. Remove and roughly shred. · Mix together shredded fish, soaked bread, onions and seasonings. Mix well. · Shape small portions into cake shape. · Shallow fry on a hot griddle plate till golden specks Oil: 25 Ml are visible. Dry Mix Herbs: 3 Gm Ingredients: Scallion Tartare Corn Flour: 10 Gm Mayo Sauce: 100 Gm Bell Pepper Powder: 3 Gm Chopped Onion: 15 Gm Method: Chopped Coriander: 5 Gm · Cut potato into 8 wedges, skin on. · Par boil the Fine Shredded Spring Onion Leaves: 10 Gm wedges with a little turmeric and salt. · Sprinkle some Chopped Gherkin / Capers: 5 Gm herbs, pepper powder and corn flour and deep fry the Lemon Juice: 1 Tbsp wedges for about 2 minutes. · Remove on a paper and Method: keep aside. Mix all the items. Check for salt and set aside. Platting: · Place two fish cakes. · Scoop out tartare on the Ingredients: Country Wedge Potatoes · · Potato, Medium Size: 500 Gm side. Arrange the potato wedges. Place a lemon Salt: 5 Gm wedge and a fresh parsley/ coriander on top. Turmeric Powder: 3 Gm <

25 5th Anniversary Issue Part 1 / 2020 “Firstly, hearty congratulations to the Better Kitchen team on their fifth Anniversary, wishing you all the success in the years to come! This year has brought about numerous changes in the food and beverage, restaurant and kitchen space, and it's truly “commendable that publications such as these - continue to share thoughtful and engaging content not only on kitchens and technology but also on showcasing the creative side of Indian chefs. We hope you enjoy creating these signature recipes as much as we've enjoyed sharing them with you. It has been an absolute pleasure to be associated with Better Kitchen. Thank you and happy cooking!” Ajit Raman” A post graduate from the famed Oberoi Centre of Learning and Development and working as Executive Chef at Trident BKC - Mumbai. Ajit’s mantra is “any culinary innovation can only become a business model if it is sustainable in terms of ingredients, quality, freshness, consistency and taste; and that one can be impressed with the embellishment of a dish but a memorable meal is always associated with great taste and flavours”.

Red Wine and Pecorino Risotto Ingredients: Method: Carnaroli Rice: 80 Gm · Reduce red wine on medium heat in Red Wine: 400 Ml a heavy bodied saucepan to almost Vegetable Stock: 120 Ml one third actual quantity. Reserve Olive Oil: 30 Ml little for adding at the beginning of Butter: 30 Gm cooking the risotto. Parmesan: 30 Ml · Toast risotto rice in oil. Add stock and Zucchini: 20 Gm half a cup of red wine, cook for 18-20 Carrot: 10 Gm minutes adding stock little by little. Broccoli: 10 Gm Finish with pecorino, parmesan, red Kale: 5 Gm wine reduction and butter to get a Asparagus: 15 Gm creamy texture. Tempura Flour: 50 Gm · Make a batter with tempura flour Chilled Water: 20 Ml and chilled water and coat zucchini, Salt: 3 Gm carrot, broccoli, kale and asparagus. Black Pepper: 2 Gm Deep fry at 170 degrees to get a crisp texture. <

26 5th Anniversary Issue Part 1 / 2020 Having more than 20 years of experience in culinary industry, Ajith had worked with a couple of top brand hotels. He worked in cruise line for 6 years besides heading two restaurants in New Zealand. Currently working as an Executive Chef - Davanam Sarovar Portico Suites, Bengaluru. Ajith Cheruvattath

Phyllo Wrapped Avocado Cheesecake Topped With Raspberry Coulis Ingredients: Cookie Crumb: 1 Cup Coconut Oil: 3 Tbsp Cream Cheese: 400 Gm Sugar: 1 Cup Vanilla Extract: 1 Tbsp Eggs: 4 No Lemon Zest: 1 Tsp Phyllo Sheets Chives

Method: · Preheat oven to 150 degrees Celsius · Combine cookie crumbs and coconut oil and press onto the bottom of a spring form pan. Set aside Raspberry Coulis · In a large bowl, whip the cream cheese with a mixer until smooth Ingredients: · Add the avocado, sugar and vanilla and combine until Raspberry: 450 Gm smooth Lemon Juice: ½ Small · Add eggs one at a time, incorporating well after each Icing Sugar: 3 Tbsp addition · Mix in the lemon zest and pour filling into pan Method: · Place on top of baking sheet and bake at for 45 minutes or · Put all the ingredients in a small food processor to blitz until the cake is set. Cool to room temperature until very smooth · Cut the avocado cheese cake in to square · Set a sieve over a jug. Tip the mixture into the sieve and · Cut phyllo pastry in length and apply melted butter push through the liquid using a spatula. Discard the seeds. · Wrap the avocado cheese cake with phyllo pastry The coulis is ready to use. Will keep refrigerated in an · Blanch chives and cool it in ice water, tie the phyllo airtight jar for up to two days wrapped avocado cheese cake · Serve the phyllo wrapped avocado cheese cake topped · Egg wash and bake it for 10 minutes in 150 degree Celsius with raspberry coulis. <

27 5th Anniversary Issue Part 1 / 2020 Awarded the Best Executive Chef of Madhya Pradesh & India by M.P. Tourism and Yes Chef Conclave respectively in the year 2016 and 2017. Having 20 years of experience in culinary arts. His last assignment was Corporate Chef of Madhya Pradesh State Tourism Development Corporation. Akash Chattopadhyay Bengali Prawn Malai Curry Ingredients: Prawn: 1 Kg Fresh Coconut Paste: 1 No Cumin Powder: 2 Tbsp Coriander Powder: 2 Tbsp Red Chili Powder: 1 Tbsp Turmeric Powder: 1 Tbsp Tomato Puree: 4 Tbsp Cinnamon Stick: 2 Nos Bay Leaves: 2 Nos Green Cardamom Whole: 3-4 Nos Garam Masala Powder: ½ Tbsp Salt: To Taste Sugar: 2 Pinches Ginger Paste: 2 Tbsp Oil: To Fry & Cook Coconut Milk: 4 Tbsp Coriander Leaves: For Garnish Green Chili: For Garnish

Method: · Clean and wash prawns properly, drain the water. leaves oil from the sides. · Take a pan and put oil in it. Fry all the prawns till it gets a bit · Add water & bring it to boil. reddish. Keep it aside. · Add salt & sugar according to your taste. · Add cinnamon, cardamom and bay leaves in oil for tempering. · Add coconut milk to finish. · Add coconut paste and cook it till its rawness goes away. Add all · Garnish with fresh coriander leaves and green chili. the spices and tomato puree in the coconut paste. Cook till it · Serve hot with plain rice. <

28 5th Anniversary Issue Part 1 / 2020 I take this opportunity to congratulate the Managing Editor and Publisher Ekta Bhargava and the entire team of “the “Better Kitchen” Magazine on their successful fifth Anniversary. Every cover is a work of art, each article and feature intelligently considered. It is quite an achievement to continually and consistently breathe Hospitality and Food Production over such a long period. I wish you and your team all the best. Altamsh Patel ” Altamsh has risen from the ranks of a Management Trainee to an Executive Chef in just a span of 9 years. He is HALAL & HACCP certified chef and Joint Secretary of Western Indian Culinary Association (WICA). He was awarded the Young Chef of The Year 2018 Award and Star Chef of India 2019 by Indian Federation of Culinary Association. He has also represented Culinary Team India at World Chefs Congress 2018, Malaysia. Currently working as an Executive Chef at Oakwood Premier Prestige - Bengaluru. Yam Phak Ruam Ingredients: Asparagus Spears: 5 No Broccoli Florets: 5 No White Fungus: 100 Gm(soaked for 2hrs) Ice Berg Lettuce: 100 Gm(washed and torn) Onion Sliced: 30 Gm Fresh Coriander: 20 Gm (finely chopped) Chives (Batons): For Garnish Fried Whole Cashew: For Garnish Spring Onion: 5 Gm (chopped)

29 5th Anniversary Issue Part 1 / 2020 Dressing: Method: Lemon Juice: 20 Gm · Bring a large pot of lightly salted water to a boil; reduce heat to medium Sugar Syrup: 20 Gm and blanch asparagus, broccoli and white fungus one at a time Ketchup: 15 Gm · Transfer vegetables to a large bowl filled with cold water and chill to Garlic and Green Chilies: As Required stop the cooking process. Drain well (roughly crushed) · In a mixing bowl whisk together lemon juice, sugar syrup, ketchup, light Light Soy Sauce: 15 Gm soy, crushed garlic-green chilies and sweet chili sauce Sweet Chili Sauce: 10 Gm · Toss all the vegetables with the dressing · Garnish with fried cashew and chives. <

One the Best F&B‘‘ Magazines in the country today, which enables professionals to keep abreast with the current trend and market updates, the content is always rich and useful, my best wishes to Ekta and her brilliant team behind The Better Kitchen Amey Marathe

Amey has been involved in every facet of bringing together and running successful F&B establishments pan India. He specializes in reviving ailing restaurants and organizations. As the CEO and founder of JSAMEY BIOTECH, he is India's first Chefpreneur to advocate the virtues of eco-waste disposal. In fact, his future plan includes bringing down wastage in the F&B segment by 45% with a Pan-India presence.

30 5th Anniversary Issue Part 1 / 2020 Saffron Pistachio and Rose Cake with Sea Salt

Ingredients: Refined Flour: 200 Gm Sugar: 175 Gm Butter: 200 Gm Eggs: 3 No Baking Powder: 1/2 Tsp Vanilla Essence: 1 Tsp Pistachio: 50 Gm Saffron: Few Strands Milk: 10 Ml Dry Rose Petal: 3 Gm Whipped Cream: 100 Gm Sea Salt: A Pinch

Method: · Pour the batter in an 8inch cake tin sprinkle with some sea · Beat the butter and sugar together till light and fluffy salt on top and bake at 180*c for 20 to 25 minutes · Add the eggs one by one into the butter sugar mix · Remove from oven allow the cake to cook down · Add the vanilla essence and half of Pistachio Chopped · Top the cake with whipped cream, garnish with dry rose · Sift the flour with baking powder thrice and add in three petals and remaining chop pistachios bathes to the batter · Chef's Tip: Soak pistachios in hot water for 15 minutes - peel · Soak the saffron in warm milk and add it to the batter them and then chop to get absolutely fresh green color. <

Foremost I would like to congratulate Ekta Bhargava and the team behind "Better Kitchen Magazine" for their anniversary issue. Ekta and Better Kitchen have always been “supporting the cause for chefs and making sure chefs get their due credit for the hard work they put in. Better Kitchen has always been at the forefront of organizing food festivals and chef competitions thus helping students and enthusiasts realize their dreams. I wish Ekta and Better Kitchen the very best and keep spreading the love of knowledge. Anees Khan”

31 5th Anniversary Issue Part 1 / 2020 Graduated from IHM Chennai, Anees found himself in the patisserie kitchen rather than hot kitchen within a year of starting his career. He trained under the Swiss Master Pastry Chef Beat Loffel, who showed exquisite and fine pastry skills, spurred an interest to make a career in patisserie. He started premium catering company Star Anise which supplies high end desserts and freshly baked breads. Also undertakes the niche catering services to corporate, diplomatic missions and large weddings.

Le Petit St. Antoine Ingredients: For The Feullitine Egg White: 30 Gm Icing Sugar: 30 Gm Flour: 30 Gm Melted Unsalted Butter: 40 Gm Melted Dark Couverture: 50 Gm Hazelnut Paste: 15 Gm

For The Dacoise Sponge Egg White: 45 Gm Castor Sugar: 15 Gm Almond/Hazelnut Powder: 18 Gm Cocoa Powder (Unsweetened): 6 Gm Flour: 7 Gm

For The Dark Chocolate Mousse Egg Yolk: 33 Gm the melted dark couverture and the hazelnut paste. Set aside · For the Castor Sugar: 17 Gm Dacoise sponge, make a meringue with the egg white and the castor Milk: 30 Ml sugar · Mix the flour, ground almond/hazelnut, castor sugar & cocoa Dark Couverture: 110 Gm powder. Fold into the meringue and mix well · Spread on trays evenly Whipped Cream: 110 Gm on baking sheets or a silpat and bake at 180 degrees till brown. Cool and Gelatin Bloomed: 3 Gm keep aside · For the dark chocolate mousse, whip the egg yolk and Sea Salt (For Garnish): 2 Gm sugar over a bainmarie till a ribbon consistency is attained · Add milk Toasted Hazelnuts (For Garnish): 10 Gm and melted dark chocolate and mix well. Add melted gelatine and fold Caramel Sauce (For Garnish): 15 Gm in the whipped cream when completely cool. Keep aside · For the milk chocolate mousse, whip the egg yolk and sugar over a bainmarie till a For The Milk Chocolate Mousse ribbon consistency is attained. Add milk and melted milk chocolate and Egg Yolk: 33 Gms mix well · Add melted gelatine and fold in the whipped cream when Castor Sugar: 17 Gms completely cool. Keep aside · To assemble, line an 8” cake ring with a Milk: 30 Ml cling wrap and then an aluminium foil · Place the baked Dacoise sponge Milk Couverture: 110 Gms disk in the ring. Press the prepared feullitine on the Dacoise and cool for Whipped Cream: 110 Gms 10-15 minutes in the fridge · Pour the dark chocolate mousse half way Gelatin Bloomed: 3 Gms through the cake ring. Sprinkle some toasted hazelnuts, sea salt and caramel sauce · Pour the prepared milk chocolate mousse over the Method: dark chocolate mousse and level the top using a palette knife. Freeze · For the feullitine, mix together all the the cake overnight · For presentation, run a hot paring knife inside the ingredients to a smooth paste · Spread on trays cake ring to remove the cake or use a blow torch to loosen the cake from evenly on baking sheets or a silpat and bake at the ring · Pipe mousse dots all over the cake and garnish with chocolate 180 degrees till brown · Cool and crush. Add disc as shown in the picture. <

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Learnt early lessons of cooking from father and grandfather, Anil has family business of catering services in Singapore for North Indian community. After spending 10 years in the kitchen he started teaching culinary arts in Singapore, Malaysia and Indonesia. He was one of few celebrity Chefs in Singapore selected for Singapore 50 Years of Independence videos on Singapore Food. Anil Sharma Vegetarian Thai Pineapple Fried Rice Ingredients: Uncooked Basmati Rice - Cook With 1 Tsp Salt: 300 Gm Chef's Tip: Preferably one day old cold rice Butter: Tbsp Garlic Chopped: 2 Tsp Onion Cubed: 1 No Green Chili Chopped: 1 No Red Chili Chopped: 1 No Turmeric Powder: 1 Tsp Thai Curry Powder: 2 Tsp Paneer Cubed: 100 Gm (Stir fry in ghee for a minute and keep soak in water) Capsicum – Red, Green And Yellow: ½ Each Pineapple Cubed: 1 Cup Cashew Nuts Roasted: ½ Cup Coriander Leaves: ½ Cup Seasoning- Salt, Light Soya Sauce and Some Sugar Serve With: Cut Lime, Chopped Peanut

Method: · Heat butter on low flame add onion, garlic and chilies. Sauté for a minute than mix capsicum, paneer and seeds, 2 tbsp cumin seeds, 2 tsp ginger (ground), 1 tsp white cashew. Fry for a minute pepper, 1 to 3 tsp chili flakes and 2 cloves. · Add the rice curry powders, soy, sugar and evenly mix all, mix pineapple and coriander leaves · Final seasoning to taste and serve in a Pineapple Boat. Thai Chili Dip: ¼ cup fresh lime juice, 2½ tbsp sugar, 2 tbsp soy sauce, 1½ tsp Thai Curry Powder Recipe: vinegar, 1½ tsp coarsely chopped fresh coriander, 1 tsp minced garlic and 5 tsp minced fresh hot red or green chili, · Dry, roast and grind below ingredients: such as cayenne, Thai bird or Serrano. Mix all and serve. · 3 bay leaves (remove lower stem), 3 tbsp coriander <

34 5th Anniversary Issue Part 1 / 2020 Having more than 22 of years of experience and worked with major chain of hotels, Arvind leads the preopening and full setup of number of restaurants. He conducted various food and wine festivals across India. Arvind was member of the jury of various culinary arts competitions including the Master Chef season 5 and 6 auditions for Mumbai, Delhi and Kolkata. Arvind Dangwal Som Tom Salad Ingredients: Papaya (Green, Unripe, Firm): 1 Small Garlic (Minced): 1 Clove Red Chili Pepper (Sliced, Seeds Removed; To Taste): 1 No. Fish Sauce (Or Soy Sauce For Vegetarians): 2 Tbsp Vegetable Oil (Light-Tasting; Not Olive Oil): 2 Tbsp Lime Juice: 3 Tbsp Brown Sugar: 2 Tbsp Green Beans: 5 Nos. Cherry Tomatoes (Cut In Half): 1 Cup Bean Sprouts: 2 Cups Spring Onions (Sliced Into Matchstick-Like Pieces): 3 Nos. Fresh Basil: 1/4 Cup Peanuts or Cashews (Roasted): 1/2 Cup

Method: · Gather the ingredients beans. In Thailand, the beans are pounded to bruise them, · Peel the green papaya but this method works just as well · Using the largest grater you have (such as one for · Place the shredded papaya and the vegetables in a large scalloped potatoes), grate the green fruit, rotating it as salad bowl, holding back some of the basil for a garnish. you go to avoid hitting the inner seeds Add the chili dressing and beans and toss · If you don't have a grater, try a method used in Thailand · Add the nuts and toss again using a large, sharp knife by deeply scoring the flesh · Eat for taste and adjust the salad's flavor as desired. If you'd · Then run your knife just under the surface to release the like a more intense flavor or extra saltiness, add an extra shreds splash of fish or soy sauce. More chili can be added to make · In a food chopper or processor, add the garlic, chili it spicier. If it's too sour, sprinkle a little white sugar over pepper, fish sauce, oil, lime juice, and brown sugar. your salad and toss to mix (the sugar will melt in a minute Process until the liquid turns reddish from the chili. Set or two) this salad dressing aside · Serve your salad as is or as a side dish to any Thai entree. If · Slice the green beans into segments and add them to the this is your main course, try serving it with a side of sticky chopper or processor. Pulse to lightly chop and bruise the rice like they do in Thailand. <

35 5th Anniversary Issue Part 1 / 2020 I am very happy to be associated with "Better Kitchen Magazine". I would like to take this opportunity to congratulate the Managing “Editor and Publisher, Ekta Bhargava and her team for consistently publishing a world class quality magazine. The content, recipes and information published is both relevant and cutting edge. I sincerely wish "Better Kitchen Magazine" more success in the future and to achieve greater success. I look forward to more contribution and involvement with "Better Kitchen Magazine'! Happy Fifth Anniversary to the team at "Better Kitchen Magazine, Keep up the Amazing work! Arzooman Irani ”

Grandmother was Arzooman's inspiration as she cooked with love for her loved ones. He did his hospitality and cooking courses from Australia, America and Switzerland. He led the Taj team in Chef Guild at Sri Lanka, 2015 and secured 22 medals. He was an integral part of the Taj Management Training Programme (TMTP) for three consecutive years.

Clear Tomato Soup With Clear Potato Chips Ingredients: TOMATO SOUP Fennel: 50 Gm Onions, Coarsely Chopped: 30 Gm Garlic , Coarsely Chopped: 1 Clove Olive Oil: 1 Tsp Tomatoes, Quartered And Puréed: 125 Gm Fine Sea Salt: 2 Tsp Black Pepper: 1 Tsp Egg Whites, Chilled: 1 No Chopped Fresh Flat-Leaf Parsley: 1 Tsp Chopped Fresh Basil: ½ Tsp

36 5th Anniversary Issue Part 1 / 2020 Chopped Fresh Tarragon: ½ Tsp Clear Potato Chips Crushed Ice Cubes: 100 Gm Step 1: Preheat the oven to 190° C. Cherry Tomato Wedges By Eight: 20 Gm Sherry Vinegar: ½ Tsp Wash the potatoes in cold water and dry them using paper towel. Clear Chips
Potatoes: 120 Gm Place the potatoes on a cutting board, and using a knife, Olive Oil: ½ Tsp make a vertical slit on each of them, about 1 inch deep. Sea Salt: 1 Tsp Transfer the potatoes to a large bowl, add olive oil, salt Water: 125 Ml and herbs (if using), toss to combine. Place the potatoes Potato Starch: 3 Gm in a large deep baking dish, bake in the oven for about 30 Thyme: 2 Gm minutes Method: Step 2: While the potatoes are baking, pour 125ml of water into a medium pot and bring it to the temperature Tomato Clear Soup right under a boil. Remove the potatoes from the oven. Cut fronds from fennel stalks and reserve. Cut whole fennel Pour the hot water directly into the baking dish. Cover (with stalks) in half lengthwise and core. Separate layers, the top of the dish and let it sit for 2 hours in room reserving 3 or 4 tender inner pieces, and coarsely chop temperature. Remove the potatoes and save for another remaining fennel, including stalks. Cook onions, garlic, and dish. Strain the liquid using fine mesh strainer. Place the chopped fennel in oil in a 5 to 6 quart heavy pot over moderate stock in an airtight container and store in the refrigerator heat, stirring frequently, until softened, 10 to 12 minutes. Stir in for a few hours, preferably overnight puréed tomato, 1 teaspoon sea salt, and 1/3 teaspoon pepper Step 3: Pour the chilled stock into medium pot and cook and simmer, uncovered, stirring occasionally, 20 minutes. Pour over medium heat. Add 3 gm of potato starch and whisk tomato mixture through a fine-mesh sieve into a 4-quart immediately to blend. Continue cooking and whisking saucepan, pressing hard on solids and then discarding them, until the stock turns into gel form and bring tomato broth to a full boil. Whisk together egg whites, herbs, ice, remaining ½ teaspoon sea salt, and remaining ½ Step 4: Preheat the oven to 170° F teaspoon pepper in a bowl until frothy, then quickly pour into Line a baking sheet with a parchment paper boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will Drop about ½ teaspoon of gel onto the paper, to form rise to surface and form a "raft.") When broth returns to a small dots, at least 2 inches apart. simmer, find a place where bubbles break through raft and gently enlarge hole to the size of a ladle. Cook broth at a bare Using the back of a small spoon, spread the dots to make simmer, uncovered, without stirring (keep raft opening clear by them thinner (I used another piece of parchment paper gently spooning out any froth), until broth is clear, 15 to 20 to cover the dots, press them down slightly to form the minutes. Remove saucepan from heat and, disturbing raft as semi-thin circles). Make sure that your circles are not too little as possible, carefully ladle out consommé through thin, as they will break when you fry them. Place the opening in raft, tilting saucepan as necessary, and transfer to baking sheet(s) in the oven and let the chips dry for cleaned fine-mesh sieve lined with a double layer of dampened several hours, or overnight. Properly dried chips will paper towels set over a bowl or large glass measure. Discard come off the parchment paper by themselves raft. Chill consommé, uncovered, until cold, about 1½ hours. Step 5: Pour the vegetable oil into a frying pan. Heat the Just before serving, season consommé with salt. Slice reserved oil on low setting and fry the chips, a few at the time. tender fennel into thin slivers and toss with fennel fronds, Remove from the oil and drain on paper towel. Sprinkle cherry tomatoes, and vinegar. Divide consommé and tomato with salt, if desired. salad among chilled bowls. Chef's Tip: The chips is more than 100 gm of chips. If the Chef’s Tip: Consommé can be made 3 days ahead and cooled, oil is too hot, the chips will lose the 'glass' texture and will uncovered, then chilled, covered. not look nice. Make sure to keep the oil temperature low at all time. Run some tests until the desired temperature is found. <

37 5th Anniversary Issue Part 1 / 2020 A big big congratulations on completing 5 years of this beautiful kitchen magazine which in true sense is a democratic food “publication “Of the chef, by the chef and for the chef”. You have provided platform to lot of chefs. Your approach towards chefs and their work is quite motivational. Please keep up the good work. Congratulations once again!!! Ashish Bhasin ”

Chef known for taking culinary initiative, which seeks to revisit and revive the lost and dying food heritage of India, Ashish's talent has been recognized by many awards & accolades including Top 5 Chefs by Food Food Channel. His specialisation has been in progressive cuisine. Presently working as an Executive Chef at The Leela - Gurugram. Tamiya

Tamiya is also called falafel in other parts roots stretch back to ancient Egypt. It is the all time favourite and most common street food of Egypt and can be consumed any time of the day made with white beans or chickpea. Modified a bit to give a tasty and healthy twist. Have added beetroot and stuffed it with feta cheese. Ingredients: Tahina Sauce Tahina Paste: 50 Gm Lemon Juice: 5 Ml Olive Oil: 10 Ml Garlic Paste: 1 Gm Roasted Cumin Powder: A Pinch Salt: To Taste Method Mix all nicely and make a smooth emulsion. Bread Refined Flour:
60 Gm Water: 20 Ml Milk: 30 Ml Oil: 10 Ml Salt: To Taste

38 5th Anniversary Issue Part 1 / 2020 Method Method: Mix rest of the ingredients together Mince soaked chickpeas with Make dough and divide in roundels onion, celery, garlic, capsicum, Roll and cook on a griddle. beetroot, salt and pepper Tamiya Add chop parsley and a pinch of baking powder Make tikkis stuff Chickpeas: 100 Gm Onion: 20 Gm with feta cheese Crust tikki with Capsicum: 20 Gm crushed coriander and sesame Beetroot: 20 Gm seeds Deep fry and serve hot. Garlic: 20 Gm Chef's Tip: These can be Celery: 20 Gm consumed with tahina sauce Parsley: 20 Gm Baking Powder: 1 Pinch and hummus, or with pita bread Salt and Pepper: To Taste or roll it in flat bread with tahini Sesame Seed: 20 Gm sauce, slice onion and tomato Crushed Coriander: 50 Gm julienne. Feta Cheese: For Stuffing <

Cooking is an artistic application of science… whereby you paint the plate as a canvas with flavours, colours and textures “ of the elements of your imagination put together to make the dish. One who loves to eat good food, does have a cook hidden inside. All you need to do is to nurture that little cook in you… Re invent yourself and relish the most exiting yourself… So stay safe and healthy to pamper yourself with the amazing cook in you. Ashish Kumar” Sanyal Started culinary journey in 1995 as Chef Management Trainee in Taj Group of Hotels, Ashish is fine exponent of Indian flavours trained under legendary chefs in Mughlai cuisine. He has earned accolades from the stalwarts of the Industry and earned many awards to his credit from various food festivals across India and abroad for the magical world of Indian cuisine. He handled successful operation of the 2010 Commonwealth Games Delhi, Athletes' village catering. Ashish is a fine advocate of Indian flavours.

39 5th Anniversary Issue Part 1 / 2020 Dakshini Duck Curry Ingredients: Duck Breast: 1 Piece Onion Slice: 1 Medium Onion Chop: 1 Small Ginger Strips: 1 Small Piece Chili Chop: 1 Tsp Tomato Slice: 1 No Red Chili Powder: 2 Tsp Coriander Powder: 2 Tsp Turmeric Powder: 1 Tsp Ginger Garlic Paste: 4 Tsp Salt: To Taste Coconut Milk: 1 Cup Curry Leaves: 2 Sprigs Kaffir Lime Leaves: Few Pieces Mustard Seeds: 2 Tsp Coconut Grated: ½ Cup Boiled Rice: 1 Cup Lemon Juice: 1 No Coconut Oil: ½ Cup

Method Duck Trim the excess fat from the breast and put diagonal gashes on the skin side. Marinate it with ginger garlic paste, red chili powder, coriander powder, salt, lemon juice and few chopped curry leaves. Leave it over for an hour Add salt and cook till the tomatoes turn soft. Pour in some water, kaffir lime Heat a pan add oil and sear the duck leaves and half the coconut milk and bring to boil. breast from all sides. Further cook it in Take it off heat and strain the curry in another pan. Finish the curry with the the oven for about 10-12 minutes at 180 remaining coconut milk. degree centigrade After cooking leave it for some time to Rice rest. Heat oil in a pan and crackle some mustard seeds and curry leaves. Add chopped onion and sauté, to it add ginger strips and chopped chilies give a Curry quick stir. Add grated coconut and stir to get a light colour. To this add the Heat oil in a pan and crackle some boiled rice and salt and just give a light stir to mix well. mustard seeds and curry leaves. Sauté the onion slices and then add ginger Plating garlic paste. Mould the rice in the centre of a deep plate, place the Duck breast on it and Add turmeric powder, sauté and add the pour the curry on the sides. Garnish with fried curry leaves and /or whatever tomato slices. suits your eye appeal. <

40 5th Anniversary Issue Part 1 / 2020 Twice Michelin starred chef Atul has changed the way people perceive and experience Indian cuisine. He is continuously researching regional dishes and has managed to combine his heritage with his love of British ingredients to create a unique and innovative modern Indian cuisine. Atul has written a number of successful cookbooks. Next few years look full of exciting new projects for Atul and his team.

Atul Kochhar Chicken Tikka Masala Pie Ingredients: For the First Marinade: Garlic Clove, Peeled: 1 No. Fresh Ginger, Peeled: 1 Cm Piece Chili Powder: 1 Tsp Lemon Juice: ½ Lemon

For The Second Marinade Greek-Style Yoghurt: 250 Gm Garam Masala And Ground Coriander: 1 Tsp Each Vegetable Oil: 50 Ml Ground Cinnamon, Chili Powder And Dried Fenugreek Leaves: ½ Tsp Each Gram Flour: 2 Tsp

For Brushing Small Knob Of Butter Lime Juice: 2 Tsp Chaat Masala or Garam Masala: 1 Tsp For The Masala For The Pastry Onion, Peeled: 1 Small Garlic, Peeled: 10 Cloves Plain Flour, Plus Extra For Dusting: 250 Gm Vegetable Oil Sea Salt: 1 Tsp Fresh Ginger, Peeled: 6 Cm Piece Cold Unsalted Butter: 250 Gm

41 5th Anniversary Issue Part 1 / 2020 Ground Coriander, Chili Powder, · Dust the dough with flour, wrap in cling film and leave to Turmeric And Garam Masala: 3 Level Tsp Each rest in the fridge for 30 minutes Fresh Coriander, Leaves Picked: 2 Large Bunches · Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, Tomatoes: 3 Ripe chop the onion and garlic, then add with a little Method vegetable oil to a pan over medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan · For the first marinade, finely grate the garlic and ginger and cook for 2 minutes until golden and place in a bowl. Add the chili powder, lemon juice · Stir through the spices, then chop the coriander and and chicken, then set aside to marinate for 30 minutes tomatoes and add to the pan, stirring to combine. Stir for · For the second marinade, add all of the ingredients to a couple more minutes until everything is cooked the chicken, mix together well, then leave to marinate through. Toss the chicken in the masala for a further 4 to 6 hours · Roll out the pastry to just under ½ cm thick. Line the base · Skewer the marinated chicken pieces and cook over a of a pie dish (roughly 20cm x 20cm x 6cm), then add the barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 chicken filling minutes, or until cooked through. Brush with a mixture · Lay another piece of pastry on top, seal the edges, trim of butter, lime juice and chaat masala and set aside off any excess and poke a small hole in the top. Bake in · For the pastry, sieve the flour and salt into a bowl. Cube the oven for 35 to 40 minutes, or until the pastry is the butter, then rub in with your fingertips until the golden and the filling is hot. mixture resembles breadcrumbs. Add 105 ml of cold < water and gently mix into dough

42 5th Anniversary Issue Part 1 / 2020 Congratulations on 5th anniversary of Better Kitchen “magazine. Hope for continuity of raising awareness of the Indian cuisine, like you always have done. Keep up the good work! Dayashankar Sharma”

Producing quality food which pairs tradition with contemporary ideas and techniques, Dayashankar has worked with a number of prestigious brands and helped to establish several high-profile outlets. He opened a restaurant The Grand Trunk Road. He regularly travelled the route, seeking inspiration, sampling the flavors of four nations and several regions to bring to diners a selection of dishes that capture the spirit of the trade route i.e. sights, sounds and smells. Stuffed Tandoori Squid Ingredients: Method: Baby Squid: 16 No Marinade: Tilapia Fillet: 300 Gm Heat oil in a pan, add mustard Crab Meat: 200 Gm seed, chopped ginger, green Prawns (16/20 No): 200 Gm chili and turmeric. Cook it for 1 Raw Mango: 100 Gm minute and keep aside to cool. Mustard Seeds: 10 Gm Add tempered ingredients to Curry Leaves: 8-10 beaten Greek yoghurts. Add salt Ginger Chopped: 30 Gm and mix well. Green Chili Chopped: 20 Gm Mango salsa: Salt: To Taste In a bowl, mix mango chutney, Turmeric Powder: 15 Gm raw mango, chopped coriander, crab meat and stir for 2 minutes. Add red chili Red Chili Powder: 5 Gm chopped mint, fresh red chili powder, deggi mirch powder, salt, chopped ginger Deggi Mirch Powder: 10 Gm and chopped ginger in a bowl. & green chili. Let it cook for 8 – 10 minutes. When Coconut Milk Powder: 50 Gm Cooking: tilapia and prawn cook add coconut milk powder in Greek Yoghurt: 100 Gm · Heat oil in a pan. When hot it, mix well and cook for another 2 minutes and Vegetable Oil: 50 Gm add mustard seeds, curry keep aside to cool · When above mixture is at room Mango Chutney (Salsa): 50 Gm leaves. When cracked add temperature stuff mixture in the squid · Marinate Chopped Coriander: 20 Gm turmeric powder, stir well squid with the marinade · Place squid in a skewer Chopped Mint: 20 Gm and cook for 1 minute. Add and cook un a tandoor for 6-8 minutes. Serve with Fresh Red Chili: 15 Gm prepared tilapia, prawn and mango salsa. <

43 5th Anniversary Issue Part 1 / 2020 Highly motivated, creative, and performance driven, Deepraj is Group Operation Manager F&B at Lu Lu Group, Dubai. He has 16 years plus of progressive experience in Operations Management, Kitchen Management, and Product Development in the hospitality sector. He gained leadership skills through experience in Airline Operations Management. Deepraj Singh Chicken Tikka Bruschetta The good old Italian bruschetta gets a makeover with a little Indian touch by the addition of Chicken Tikka, elevating its flavours to a whole new level.

For Bruschetta Topping Ingredients: Olive Oil: 50 Ml Black Pepper Crushed: 3 Gm Chopped Garlic: 15 Gm Chopped Tomatoes: 100 Gm Chopped Onions: 100 Gm Chopped Basil: 15 Gm Salt: To Taste

Method: For Bruschetta Topping: In a bowl toss all the ingredients together.

For Chicken Tikka Bruschetta: Brush the bread slices with butter and toast them nice & crisp Ingredients: Top the tossed bread pieces with lettuce Ciabatta Olice (Italian bread): 1 EA frissee, lollo rosso, chicken tikka, and basil Butter: 25 Gm leaves Lettuce Frissee: 10 Gm Top the chicken tikka mixture with the Basil Leaves Chopped: 5 Gm prepared bruschetta topping Lollo Rosso: 20 Gm Serve immediately. Chicken Tikka (cubed or shredded): 50 Gm Bruschetta Topping: 50 Gm <

44 5th Anniversary Issue Part 1 / 2020 Awarded as Best Culinary Educator Dev has been the Managing Director of Chefs Kitchen Institute of Culinary Arts & Hotel Management. He is certified Master Chef, jury member at many culinary competitions and hosting cooking shows in various Marathi channels. His objective is to foster the quality of imagination in culinarians for being a professional asset in the food service industry. Dev Kasalkar Vangyache Bharit – Roasted Brinjal Mash Masala

Ingredients: Aubergin (Brinjals): 400 Gm Onion Chopped: 100 Gm Tomato Chopped: 50 Gm Kolhapuri Kanda-Lasun Chuntney: 20 Gm Dried Red Chili: 20 No. Oil: 50 Ml Mustard Seeds: 5 Gm Cumin Seeds: 5 Gm Asafetida: 2 Gm Coriander powder: 2 Gm Cumin powder: 2 Gm Salt: To Taste Coriander leaves chopped: 50 Gm Method · Brush oil on Aubergin (brinjals) & roast on then add finely chopped onions sauté till golden brown. Add Charcoal fire until the skin turns black tomatoes (optional) and cook them for 1/2 a minute · Let them cool down a bit, remove the skin of · Add the (Kolhapuri kanda-lasun chuntney) and sauté for 1/2 a minute the roasted brinjals completely and de-seed on low flame them as far as possible & chopped nicely · Add chopped Brinjal, mix well, by adding salt & coriander leaves. · Mash the deseeded brinjals by hand or Serve Hot with Jowar or Tandalachi Bhakari. slightly mix in the mixer Chef's Tip: Do not add water. It will spoil the dish. · Heat oil in kadhai or tawa, add the mustard seeds, cumin seeds, red chilies, asafetida, <

45 5th Anniversary Issue Part 1 / 2020 The most important investment or requirement to be successful in the kitchen is to be up to date with latest market trends. The innovation can only happen if you are well versed with the basic and then raise “the bar with your culinary expertise. “Better Kitchen” is one such magazine which keeps you afloat with the latest trends in the culinary arena. “Better Kitchen”, gets better with every new issue and helps me in ideation for my new menus at “The Catering Inc.”. Kudos to the team on sustaining this masterpiece and supporting it with great research. Gautam Chaudhry ” One of the more creative chefs who pioneered the trend of Progressive Indian Cuisine, Gautam conceptualized the award-winning restaurant The Pink Poppodom wherein he reshaped the perception of Indian Cuisine with his bold and contemporary cooking. His work has been recognized through many awards and accolades including Silver Hat Award by Indian Culinary Forum and The Most Promising Entrepreneurs by The Economic Times. Bhutte Ki Kees (Graded Corns) Ingredients: Corn on the Cob: 5 No Green Chili (Fine Chopped): ½ Tsp Desi Ghee: 4 Tbsp Cumin Seeds: ½ Tsp Milk: 1 Cup Asafoetida: 1 pinch Green Coriander: 1 Tbsp Ginger (Fine Chopped): 2 Tsp Fresh Coconut (Grated): ½ Cup Salt: ½ Tsp Lemon: 1 No

Method: · Grate four of the corn cobs and cut the fifth one into tiny pieces · Heat the Ghee in a pan and crackle · Add the milk slowly, stirring all the time and bring to boil cumin seeds, asafoetida & ginger · Simmer for a couple of minutes or till corn is cooked well · When ginger starts to turn brown, · Serve hot, garnished with coriander leaves, grated coconut and freshly squeezed lemon juice. then add corn, chili and salt <

46 5th Anniversary Issue Part 1 / 2020

It is with great pleasure that I extend my warmest greetings to the Better Kitchen Magazine on its 5th anniversary. I would like to “ congratulate all the associates of Better Kitchen and must say that you all are doing wonderful job. This is one of the finest magazines of our scenic culinary world. All the very best to the entire team of Better Kitchen. Gulshan Kumar ”

Graduated from Institute of Hotel Management – Delhi and more than 16 years of experience, Gulshan had worked as an Executive Chef in couple of hotels before venturing into its own consultancy services based at Pune. His passion is to experiment with different spices and create novel recipes. Kebab-e-Drakhat Ingredients: Lamb Minced: 250 Gm Kidney & Liver Chopped: 220 Gm Chopped Roasted Cashew: 15 Gm Chopped Boiled Egg White: 15 Gm Salt: To Taste Red Chili Powder: 5 Gm Garam Masala: A Pich Fenugreek Powder: A Pich Finely Chopped Green Coriander: 5 Gm Reddish Green Chili Chopped: 5 Gm Chicken Minced: 500 Gm White Pepper Powder: 3 Gm Ginger Garlic Paste: 2 Gm Butter For Basting: 20 Gm Method: · Remove from tandoor, place skewer upright to allow excess liquids to drip. Keep aside for 5 minutes Meanwhile mix chicken mince along with · Mix together the lamb mince ,kidney , liver, all the other ingredients roasted cashew, chopped boiled egg white, · Apply a coating of the chicken mince mixture evenly onto the lamb salt, red chili powder, garam masala, mince kebab and roast again for 6 minutes fenugreek powder, ginger garlic paste, · green coriander and green chili. Keep aside Baste with butter and remove the kebabs from skewares in 4 equal Skewer the lamb mince mixture and roast in portion a charcoal tandoor for 10 minutes · Serve immediately, accompanied by a green salad and mint chutney. <

48 5th Anniversary Issue Part 1 / 2020 Namak Shamak Namak Shamak Dal Dete Hain... is the jingle that is identified with Harpal in the country. He has hosted many television shows which excited people to cook more at homes. He was amongst the early chefs in the country to do fusion food and managed to draw lot of attention creating unique recipes. He has cooked for various dignitaries and delegations and celebrities during his career. His passion is exploring Indian food. Harpal Singh Sokhi Paneer Makhani Ingredients: Tomatoes: 6-8 No. (800 Gm) Paneer Cut into Cube: 200 Gm Green Cardamom: 6-8 No. Mace: 1 Small Blade Garlic Chopped: 4-5 Cloves Cashew Nuts: 6 No. Kashmiri Red Chili Powder: 1 Tbsp Butter: 80 Gm Ginger Juliennes: ½ Inch Green Chili Slit: 2-3 No. Fresh Cream: ½ Cup (100 Ml) Kasoori Methi: 1 Tsp Honey: 1 Tbsp Salt: To Taste Oil: 1 Tbsp + 1 Tsp

Method: ·Cut the tomatoes into cube size and keep it aside·Heat oil in a wok, add green cardamom, mace and chopped garlic. Mix well and sauté for 30 seconds·Add tomato cubes, mix well and sauté for 5-6 minutes · Add salt and cashew nuts, mix well and sauté for 4-5 minutes·Add kashmiri red chili ginger julienne, mix well and sauté for 1 minute·Add strain tomato gray powder, mix well and sauté for 1 minutes · in to the pan, mix well and cover and cook for 10-12 minutes on slow flame, When tomatoes get pulpy, switch of the flame stir continuously·Add remaining butter, mix well and cook for 6-8 and keep it aside to cool for 10-12 minutes· minutes ·Add fresh cream and mix well·Add paneer cube and After 10-12 minutes grind it to a smooth paste kasoori methi, mix well and cook for 2 minutes·Switch of the flame, add ·Strain the tomato gravy in a bowl and keep honey and mix well·Remove in serving bowl; sprinkle kasoori methi on it aside·Heat 1 Tsp of oil and 2 Tbsp of top. garnish with fresh cream and serve hot. butter in same wok·Add green chilies, < 49 5th Anniversary Issue Part 1 / 2020 Working hard for more than 35 years to search and rearrange authentic recipes of most forgotten Mughlai, Awadhi & Lucknowi cuisines, Izzat learn and collected cooking formulas, techniques and procedures from old cooks, cooking house wives of royal family and foodies of royal families. Being a Unani medicine practitioner, his food is relatively lower on spices and fat content without discounting on the flavour, texture and taste. He is the recipient of the Best Mughlai Chef of India Award. Izzat Hussain Aam Chutni Paneer Tikka Ingredients: For Chutney < Dried Mango Flacks or Chips Soak in Water for Over Night: 50 Gm Jaggery: 200 Gm Kalunji: Few Grains Salt: 1 Gm Red Chili Powder: 1/2 Tsp Olive or Sunflower Oil: 1 Tbsp Paneer Paneer: 500 Gm Cut into two and half inches cube. Make a hole to put chutney inside in each cube. Masala Black Pepper: 1 Tsp medium flame, put one table spoon oil and kalunji, salt and red chili · · Cloves: 1 Tsp powder Put mango paste and mix well Now put all grated · Black Cardamom Seed: 1 Tsp jaggery with some water Let it cook properly and take it out from Mix all together and make a fine powder fire. Salt: To Taste Lemon Juice: 2 Tbsp Paneer Marination Corn Flour: 2 Tbsp Take paneer cubes in a tray ·Add lemon juice and salt ·Sprinkle masala 2 Tsp ·Mix well and keep for ten minutes ·Fill chutney in Method: hole ·Now cover each cube with corn flour ·Heat oven upto 180 To Prepare Chutney degree ·Set all cubes in a try ·Set tray in oven till cubes get Fine grind the pre soaked mango flacks in your brown ·Take out from oven serve as per your own style, my style of grinder make a paste ·Take a pan put on serving may be check in picture. <

50 5th Anniversary Issue Part 1 / 2020 Heartiest congratulations to the Better Kitchen family “ on completing five glorious years in publication.

Japvir” Vohra

Loves to challenge himself daily, Japvir loves playing with fresh ingredients in his kitchen. He loves the simplicity with which they can be crafted into a multitude of delicacies and finds their distinct aroma very appealing. His expertise lies in combining complex elements to create dishes which look and feel simple but offer intense flavours. Chia Custard Surprise Ingredients: For the Custard Egg Yolks: 2 Nos Sugar: 2 Tbsp Milk: 1 Cup Corn Flour: 1 Tbsp Gelatin: ½ Tsp Vanilla Extract: Few Drops

For the Chia Seed Jelly Chia Seeds: 2 Tbsp Coconut Water: 2 Glasses Gelatin: 1 Tsp For the custard Sugar: 1 Tsp ·In a vessel beat the egg yolks, sugar and corn flour and gelatin till the sugar dissolves Method: ·In a thick bottom vessel take 1 cup of milk and add this For the chia seed jelly mixture and cook till it thickens well ·Allow it to cool to room temperature and then add it to the ·Soak the chia seeds in coconut water for about ½ hour chia seed jelly which you have set in the refrigerator ·In another vessel heat about ½ cup water add the gelatin ·Allow this to set in the refrigerator for another 1 hour. and sugar and boil till the contents dissolve ·For serving ·Once it's at room temperature add it to the about mixture ·Demold one ramekin bowl, will a beautiful layer of custard ·In silicon cup cake molds or ramekin bowls pour this and pudding mixture till half filled ·To serve place the cake in a dessert dish and lace it with your ·Put it in the refrigerator till it sets well. This would take choice of favourite cut fruits. You can have as many colors about 2 hours. as you wish! < 51 5th Anniversary Issue Part 1 / 2020 Heartiest congratulations to Better Kitchen team on their 5th Anniversary. Have always been a keen reader of this magazine. Great publications each time “benefitting chefs and budding hoteliers. Keep up the good work, team Better Kitchen. Looking forward to my continued association with Better Kitchen Magazine and its team. Kudos and Best wishes. Jerson Fernandes ” Known for his creative styles of food plating and amboyant approach, a Guinness world record holder, Jerson has received numerous accolades and awards including Star Chef of India and most creative chef of India. With his meticulous approach to pairing ingredients, and technical precision, he strives to elevate the brand identity through an authentic dining experience that is also visually inspiring. Quinoa And Microgreen Salad With Caramelised Walnut, Grilled Veggies And Micro Mango Cubes

Ingredients: For Quinoa


Quinoa Grains: 200 Gm
Olive Oil: 75 Ml
Vegetable Stock: 200 Gm
Orange Juice: 150 Gm
Chopped Garlic: 1 Tbsp
Lemon Juice: ½ Lemon Squeeze
Chopped Onions: 1 Tbsp
Chopped Parsley: 1 Tbsp
Chopped Celery: ½ Tsp
Crushed Black Pepper: To Taste
Salt: To Taste
For The Grilled Veggies
Baby Potatoes Cut Into Half: 4 No

For Walnut Praline Micro Greens:
1 00 Gm

Walnuts: 10 No Cherry Tomatoes: 4 No
Sugar: 200 Gm Olive Oil: 4 Tbsp
Green Zucchini: 1 No
For Vinaigrette Dressing
Yellow Zucchini: 1 No
Vinegar: 50 Ml
Carrots: 1 No
Lemon Juice: 50 Ml
Mango Cubes: 50 Gm Salt: To Taste
Red Radish: 1 No
Crushed Black Pepper: To Taste
Mango Puree:
100 Gm
Mayonnaise: 200 Gm
52 5th Anniversary Issue Part 1 / 2020 Method: pepper. Once cold, roll and keep aside. Similarly toss cherry tomatoes and grilled baby potatoes in olive oil, season with ·Heat olive oil in a pan. Roast quinoa grains, add chopped salt and pepper and keep aside. Wash and slice red radish garlic, onions, celery and sauté well with skin on and marinate with salt, pepper and olive oil, · Add vegetable stock, orange juice, salt, pepper and keep aside simmer srring occasionally ll the liquid evaporates and · For the base sauce, mix mango puree with mayonnaise and the quinoa is completely cooked with each grain keep aside. Cube mango into micro cubes and keep aside separate from the other. Allow to cool · Start plang by piping the mayo mayo on the plate in a coil · At room temperature, squeeze lemon juice, add shaped paern using a turn table. Place the washed and chopped parsley, crushed walnut praline and mix well. paper dried micro greens on one side. Over it place the Keep aside to chill quiona mixture by shaping it into quenelles. Randomly · Make praline by caramelizing sugar and coang the place the rolled grilled vegetables, baby potatoes and walnuts in it. Once chilled crush and add to quinoa as cherry tomatoes around the quinoa quenelles. Insert the menoned in step3. Coat 3 walnuts with the caramel and vineigree dressing pipees on the quinoa quenelles. allow it to cool at room temperature by placing it on a Randomly place the caramel glazed walnuts around the rack upside down for the excess caramel to fall off and quenelles on the microgreens. Place the sliced red radish get a hair like strand over it over the quenelles and drizzle the cubed micro mango · Make Vinaigree dressing by mixing vinegar, salt, pepper dices around the salad. Garnish by placing a round sesame and lime juice together. Fill it in pipees and keep aside coated lavash over the salad Drizzle the dressing from the to go with the salad pipees over the salad and enjoy. · For grilled vegetables, wash and slice carrots, green and Chef's Tip: Chill the salad for 10-15 minutes before serving to yellow zucchini lengthwise with skin using a sharp peeler. get the best flavors and textures of all the elements. Grill on an olive oil greased pan seasoned with salt and < Lactel Now in India Lactel, France's milk brand has launched its UHT toned milk 1 Litre packet at an MRP of INR 70/- and marks the entry of the world- famous brand in India, which was founded in 1967 and today has over 50 years of experience and is present in over 50 countries. Groupe Lactalis in the past has had a strong involvement in the Indian Dairy Industry wherein several Indian dairy brands such as Thirumala, Anik and Prabhat are today part of the group. Lactel has now entered the Indian market as a brand ready to position itself with its strong focus on high quality products meeting existing French, Indian & global standards, while ensuring retention of all the nutritional goodness in their affordably priced packs. Speaking about the launch of Lactel UHT Milk Rahul Kumar, Managing Director, Lactalis India said, UHT milk, with market size of 8 lakh litres a day in the country, is currently sold at Rs 64-74 a litre. Lactalis has priced the product at Rs 70 a liter. We would like to have a market share of 5 per cent (30-40,000 litres a day) in the next two years in this segment. <

53 5th Anniversary Issue Part 1 / 2020 A Golden hat award winner Jugesh is known for his love, commitment and passion for the culinary profession, whether it's working behind the stove or the desk. He has more than thirty year of experience and started his consultancy services under the Chef Arora and Chef's Table Studio brand and working as chef Consultant with various hotels. He is Honorary President of the South Indian Culinary Association, Member of Chefs Table - Saudi Arabia, Executive Committee Member - IFCA, Honorary member of Mauritius chef's Association and proud member of WACS. Jugesh Arora

Spiced Grilled Saffron Prawns Ingredients: Jumbo Prawns: 4 Nos Ginger Garlic Paste: 20 Gm Lemon Juice: 20 Ml Hung Yoghurt: 30 Gm Ajwain (Carom Seeds): 5 Gm Yellow Chili Powder: 5 Gm Chopped Green Chilies: 5 Gm Turmeric Powder: 5 Gm Chopped Coriander Leaves: 10 Gm Salt: To Taste Saffron: 1 Gm Butter: 30 Gm Milk: 30 Ml Edible Flowers: 3 No Micro Greens: For Garnish Dates And Tamarind Chutney: 50 Ml Method: · Clean the prawns with tails on · Marinade it with ginger garlic paste, salt and lemon juice. Keep in refrigerator for 15 minutes · Make marination using hung yoghurt, ajwain, · Mix saffron in hot milk and butter yellow chili powder, chopped green chilies, · Grill the prawns on hot plate until golden. Keep moist with milk turmeric powder and chopped coriander saffron and butter mixture leaves · Serve hot garnished with edible flowers and micro greens along with · Take out prawns from refrigerator and dates and tamarind chutney. marinade with the prepared marination <

54 5th Anniversary Issue Part 1 / 2020

Congratulates Better Kitchen for successfully competition 5 glorious years in the Industry. Their immense support, services and efforts in promoting the Hospitality sector via Media Coverage, “ Conducting Seminars, Organizing Culinary Challenges, Events etc. in various cities are truly commendable. I am glad to get associated and featured in their anniversary issue. My Best wishes to the entire Team! & wish more and more heights & growth in coming years. Kamal Maggo”

Focuses on Guest Satisfaction Kamal has been leading his life with a single objective to excel in the hospitality industry by creating dishes with has innovative style of cooking, presentation and creativity. He got an exposure of pre-openings of 14 properties in various cities in the last 3 years with Bloom Hotel Group. Dahi Nazar-Battoo Ingredients: Hung Curd: 150 Gm Cottage Cheese: 100 Gm Ginger: 10 Gm Green Chili: 5 Gm Cashews: 30 Gm Green Cardamom Powder: 1 Gm Garam Masala Powder: 2 Gm Roasted Chana Dal Powder: 20 Gm Salt: To Taste Refined Flour: 15 Gm Fresh Coriander: 10 Gm Desiccated Coconut: 10 Gm Refined Oil: For Deep Frying Only

For Coating & Crumbing Refined Flour: 30 Gm Corn Flour: 30 Gm Salt: 2 Gm Water: 70 Ml Papad: 3 No.

Method: curd and use muslin cloth to tie and hang for overnight. The Preparation water content in the Curd will be drained and you will get · For Hung Curd – take approximately 220 gm regular thick curd with minimum water content (termed as Hung Curd)

56 5th Anniversary Issue Part 1 / 2020 · Grate cottage cheese from fine sieve roasted chana dal powder, desiccated coconut and · Finely chop all the ingredients like ginger, green chili & cardamom powder. Mix well, so the spices and other fresh coriander ingredients are properly mixed with each other · Deep fry the cashews till golden brown & crush in small · Transfer the mixture in fresh bowl and store in chiller for pieces 10-15 minutes · For coating batter – mix refined flour, corn flour, salt and · Take out the mix and make 5 equal balls of water, make a thin batter approximately 50 gm each · For crumbing – lightly toast the papad and let it cool for · Dip each ball in coating batter and roll in the papad 2-3 minutes and then crush by hands into small pieces so crumb it can be used as crumb. · Make sure the papad is evenly coated · Heat the Refined oil for deep frying and reduce it to Making & Deep Frying medium flame · Take a clean and dry mixing bowl. Put hung curd and · Slide in the balls one by one and fry till golden brown in then add grated cottage cheese along with finely color chopped ingredients · Serve along with mint relish or tamarind glaze. · Add rest of the ingredients like spices, refined flour, <

WayCool Foods Raises Fund Through Structured Debt Financing

WayCool Foods, India's agri supply direct supply chain model. The used to support select new lines of chain startup, has raised USD 7.8 company plans to accelerate growth and build related physical Millions in debt from Samunnati, profitability and improve on its as well as digital assets. WayCool RBL Bank, and InnoVen Capital. capital efficient model by has always believed in using a This follows the earlier debt continuing to invest in technology blend of funding sources in order financing round of USD 5.5 and automation across the value to maximise its capital efficiency, Millions which was guaranteed by chain. thus delivering superior returns to United States International investors. A number of unique The funds will be utilized for Development Finance Corporation lines have been leveraged in the meeting working capital needs (USIDFC) and financed by IndusInd current round. These make us one and to boost automation in the Bank. WayCool also closed the of the most capital efficient existing distribution centres and Series C round of USD 32 Millions startups in the space.” warehouses. WayCool Foods plans led by Lightbox earlier this year. to achieve 70% digital and CEO Karthik Jayaraman said, WayCool procures, processes, and mechanical automation across all Samunnati and InnoVen capital distributes a range of food distribution units by mid-2021, in have been our long-term partners products including fresh produce, turn improving process flow, in growth, and the present funding staples, and dairy products, efficiency, and eliminating error- lines are a natural evolution of this servicing over 16,000 clients prone mundane activities. partnership. We welcome RBL across South India. The company Bank to our platform. The On the new debt financing, Chinna operates a soil-to-sale model, innovative instruments that we Pardhasaradhi, CFO, WayCool engaging deeply with a base of are developing in partnership with Foods said, The latest debt round 50,000 farmers in more than 50 RBL Bank will free the business c o m p l e t e s t h e f u n d i n g regions across India, while from working capital as a growth requirements for the company's bringing efficiency through its limiter. < Annual Business Plan. It will be

57 5th Anniversary Issue Part 1 / 2020 Wishing the Better Kitchen all the very best for the fifth anniversary “ and to reach heights.

Kasiviswanathan” M

Spending time to develop the younger generation chefs, Kasiviswanathan with more than 25 years of experience specialized in Mediterranean cuisine and worked with couple of Michelin star chefs. He had opened many restaurants and developed various concepts on food and beverages during his tenure. He is also a certied trainer. He is now Director of Food and Beverage at Radisson Blu Atria Hotel in Bengaluru. Bhindi Palak Bhurji Buer: 2 Tbsp Cooking Cream: 4 Tbsp Ghee: 2 Tbsp Turmeric Powder: 1 Tsp Jeera Powder: 2 Tsp Fried Dry Red Chili: 2 No

Method: · Cut the bhindis into ring-shaped pieces, fry them and keep it aside · Blanch the palak. Take a blender to make the puree and keep it aside as well · Heat oil in a kadai or pan Add jeera seeds, chopped garlic, onion, chili and sauté ll translucent or light brown · Then, add the chopped tomatoes and allow it to get cooked well · Add turmeric powder and jeera powder followed by kasoori methi Ingredients: and salt · Cook it ll the raw flavour goes away Bhindi Washed & Dry: 200 Gm · Add the palak puree and cook it well Palak: 400 Gm · Add the fried bhindi pieces and sr gently ll the whole masala Salt: To Taste mixture coats both the palak and bhindi nicely Oil: 4 Tbsp · Sr and sauté for 1-2 minutes Kasoori Methi: 1 Tsp · Add the cream and buer and then the ghee. Lastly, add some Lemon Juice: 1 Slice crushed kasoori methi Onion Chopped: 1 Cup · Sauté palak and bhindi for a minute more Tomato Chopped: 1 Cup · Garnish with fried dry red chili, cream and some sliced ginger. Dish Green Chili Chopped: 1 Tsp is now ready to be served with ros, phulkas or naan - Garlic Chopped: 1 Tbsp accompanied with plain yogurt or a plain raita. Jeera Seeds: 1 Tsp Chef's Tip: Cook the onions ll the raw aroma goes away. < 58 5th Anniversary Issue Part 1 / 2020 We are happy to support Chefs with our ready to cook food, that reduces wastage & saves time in preparing a healthy and delicious instant meal. These innovative meals are high on quality and consistency and bring down food cost in a big way.

100 % Natural No Add Color Quick and Easy

079 40710000 / 0039 [email protected] I personal strong belief is that - Chef is the only artist who can “ touch all your senses so pour your heart out when cooking and let your passion speak for you. Kedar ”Bobde Tajarin Ai Tartufi This ribbon shaped pasta originated in Piedmonte region, originally served with ragu but it's simple version with butter, olive oil and truffle are very popular. Usually prepared with higher number of eggs to give smooth and silky finish.

Ingredients: Pasta Dough Refined Flour: 1 Kg Fine Semolina: 100 Gm Egg Yolk: 28 No Whole Eggs: 2 No Olive Oil (Virgin): 10 Ml Salt: To Taste

Sauce: 1 Portion Unsalted Butter: 30 Gm Double Cream: 20 Ml Truffle Oil Truffle Shavings (covered with damp cloth) · Once dough is well rested dust a little flour on Method: rolling surface and roll the dough in thin sheet. (For better finish I would Pasta Dough recommend to fold back dough and repeat the process 2-3 times) · Roll out · Sieve flour and fine semolina together with 2 mm thick sheet of the dough and cut tagliolini out of it (4-6mm wide 9inch salt · Whisk whole eggs and yolks to smooth long) · Blanch tagliolini in salted boiling hot water to desired doneness (6 consistency with olive oil · Knead dough while minutes for al dente) · While Tajarin is getting blanched, in a heavy bottom adding egg mix slowly into it, knead well till pan add soft butter with cream quickly whisk it well on slow heat · Toss stops sticking to surface · Rest the dough for pasta in pan with butter mix, truffle shavings · Serve hot with drizzle of atleast 30 minutes at room temperature truffle oil. <

60 5th Anniversary Issue Part 1 / 2020 During this pandemic cooking has helped people to distress at some extend, no one is born a great cook, one learns by doing, I think “ preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility, in short DO WHAT YOU LOVE AND LOVE WHAT YOU DO. Krishna Khetle ” Mother inspired Krishna to go ahead in studying the culinary arts and explore himself. He is expert in opening restaurants and has opened 54 till now and still counting. Cooking is his passion and traveling is his hobby hence he has traveled in 48 countries to enhance his cooking skill before he came back to Mumbai from London. His creativity has ignited the love for food, but most of it has taught him to espouse every moment, people, places, textures, flavours, and sensation that a cook can know. Edamame & Asparagus Risotto

Ingredients: Avocado Oil (We can use EVO also if you don't have avocado oil): 1 Tbsp Organic Leek Sliced Thinly: 1 Large Garlic: 5 Gm Onion Chopped: 10 Gm Garlic Cloves (Minced): 2 Dried Fresh Thyme: 1 Tsp Organic Hulled Barley: 1 Cup Organic Veggie Stock: 3 Cups Sea Salt: ½ Tsp or To Taste Black Pepper: ¼ Tsp or To Taste Organic Asparagus (Cut Into 2 Inch Pieces): 1 Cup Organic Edamame: 1 Cup Full Fat Thai Kitchen Coconut Milk: 1 Cup Kite Hill Ricotta: 25 Gm Chef's Tip: Made from creamy almond milk, our silky dairy- free ricotta alternative is incredibly versatile; use it in savoury recipes, such as risotto, or in place of mascarpone in desserts 61 5th Anniversary Issue Part 1 / 2020 Method: · Add the thyme, barley, veggie stock, salt, and pepper and · Heat the pan add avocado oil add chopped onion, garlic, bring to a boil. Lower to a simmer over low heat and put fresh thyme then add edamame and asparagus stems, the lid on. Cook, stirring occasionally for about 20 sauté it half. Keep it aside for garnish and topping add bit minutes until most of the liquid has absorbed · of stock once is cooked, remove pan and cool it, later Add the asparagus & edamame paste, coconut milk and make paste out of it cook until the veggies are tender a few minutes more, · Add the oil, leeks and garlic to a medium sized pan with a finish it with kite hill ricotta · lid over medium heat and sautéed until tender, about 5 Later add sautéed asparagus tips and edamame on top minutes and garnish, served hot. <

Delhi University graduate with specialization in Kitchen Management Lalit is a Certified Judge from World Association of Chefs Society. He is an active Executive member of Indian Culinary Forum and Chef de Cuisine Association of America. Presently he is the Associate Director at Asian Academy of Culinary Art and trained a number of chefs and professionals who are holding various positions around the globe.

Lalit Mohan Nachos With Tomato Salsa Ingredients: Nachos Maize Flour: 150 Gm Refined Flour: 100 Gm Oil: ½ Tbsp& To Deep Fry Salt: A Pinch Turmeric Powder: A Pinch Carom Seeds: ½ Tsp

Method: · Sieve both of the flours along with salt. Also add oil and carom seeds and mix well · Make stiff dough with about ¼ cup of warm water. Knead well till smooth and keep aside for 30 to 40 minutes · Again knead the dough

62 5th Anniversary Issue Part 1 / 2020 · Make small balls and roll out into thin chapattis as thin as Chopped Coriander: 40 Gm possible on a floured surface Vinegar: ½ Tsp · Prick the chapatti with a fork Seasoning: To Taste · Cut the chapattis into 4 or 8 triangles follow the same Sugar: To Taste process for other remaining dough · Deep fry on medium flame till they turn golden in color. Method: Remove it out on brown papers or napkins · Very first roast the tomatoes in oven or gas. Let it cool · Serve with Tomato Salsa. and peel. Do not wash after peeling · Remove the seeds & collect the juice in a bowl Ingredients: · Finely chop the tomatoes Tomato Salsa · In a bowl add chopped tomatoes, chopped onions and Roasted Tomatoes: 250 Gm green chilies, juice and remaining other ingredients, Oil: 1 Tbsp check the seasoning · Onion: 50 Gm Serve with nachos as an accompaniment. Green Chilies Chopped: To Taste <

Cooked for distinguished personalities from sportspersons to royalty with great love and passion, Madhumita has managed to make a name for herself and is one of the top women chefs in the country today. Her achievements represent how the modern Indian woman has come to lead in her own elds. She is an Executive Chef, The Lalit Great Eastern Kolkata.

Madhumita Mohanta Mixed Grill London House Ingredients: Chicken Breast on Bone: 1 No New Zealand Lamb Rack: 1 No Beef Tournedos: 100 Gm Chorizo Sausages: 2 No Grilled Tomato: 1 No Mash Potato: 40 Gm Boiled Vegetable: As Per Liking

63 5th Anniversary Issue Part 1 / 2020 Marinade: Preparation: Garlic: 8 Cloves · Marinate all meat with marinade and check Thyme: 2 Pinch seasoning Worcestershire Sauce: 2 Tsp · Keep it for 20 minute in refrigerator Black Pepper: To Taste · Take out marinated meat from refrigerator, Olive Oil for Grilling: 2 Tsp and seared it on hot plate or hot pan or Butter: 1 Tsp to Finish griddle · Sauce Then put in oven at 160 degree centigrade Cream: 1 Tsp to Finish for 10 minutes · Collect jus of meat after cooking and Sauce inished with cream and frozen butter Salt: To Taste · Serve with mashed potato and butter tossed boiled vegetable. <

Interest in cooking forced him to do the second graduation in Hotel Management and Catering Technology, Mangesh has honed his skills and understood the industry's ins and outs by working part time during his student years. Having more than 18 years of experience in the kitchen & F&B supervisory level, presently working with The Pride - Pune, as an Executive Chef. Mangesh Wazarkar

Modakachi Aamti Ingredients: For Modak Covering Besan (Gram Flour): 1 Cup Kanik (Wheat Flour): ½ Cup Turmeric (Haldi) Powder: Less Than ¼ Tsp Asafetida (Hing): 2/3 Pinch Salt: To Taste Oil: To Grease Water: For Binding

64 5th Anniversary Issue Part 1 / 2020 For Modak Stuffing Method: Dry Coconut: ½ Cup · In a bowl mix gram flour, wheat flour, asafetida, salt, turmeric powder Poppy Seeds (Khas Khas): 2/3 Tbsp and make a dough with help of water. Add water slowly and knead the Onion(Fine Chopped): 1 Cup dough. The dough should not be very soft, it should be slightly hard. Garlic Pod: 10-11 No Allow it to rest for 10 minutes Fresh Coriander Leaves · In a kadai (preferably Iron) dry roast poppy seeds for 1-2 minutes. Once it (Finely Chopped): Handful splutters add scrapped coconut and dry roast it. Just be careful poppy Red Chili Powder: 2 Tsp seeds and coconut should not burn Goda Masala: 2 Tsp · Add red chili powder, turmeric powder, goda masala, asafetida, salt and Asafoetida (Hing): 2/3 Pinch sugar. Saute for 1-2 minutes. Switch off the gas. Add finely chopped fresh Salt: To Taste coriander leaves and stir again. Allow it to cool completely Sugar: To Taste · Make small balls of dough prepared and roll out to a small puri. Add some stuffing and shape them to form a modak. Seal them and keep aside For Rassa · Chop the onions length wise. In a kadai add little oil, add onions, dry Dry Coconut: ½ Cup Grated scrapped coconut, ginger, garlic and roast till nice golden brown colour. Poppy Seed: 2 Tbsp Allow it to cook completely. This is the Vatan (mixture) Onion: 2 or 3 No · In a mixie jar add fresh coriander leaves and cooled vatan. Make a fine Garlic Pod: 8 or 9 paste, avoid using water as much as possible Ginger: 1 Inch · Heat a big size kadai, add 3-4 tsp oil. Once oil starts heating add red chili Green Chili: ½ powder, garam masala and vatan paste. Start stirring, add coriander Fresh Coriander Leaves: ½ Cup powder, cumin powder, salt, asafetida and keep stirring till oil separates. Red Chili Powder: 3 Tsp It will hardly take 1-2 minutes Coriander Powder: 1 Tsp · Now add hot water, stir and let first boil come. Once the boil comes, add Cumin Powder: 1 Tsp the prepared modak to it. Add amsul (kokum) to the curry only if you Garam Masala: 2 Tsp can't take this much spice Oil: 4 to 5 Tsp · Cover with a lid and allow it to cook for 10-12 minutes on low-medium Asafetida: 3/4 Pinch flame. Once the modaks are cooked, they become fluffy Salt: To Taste · Always to get tarri (fine thin gravy), add red chili powder first and hot Amsul (Kokum): 3 or 4 Pieces water instead of normal water to the curry. This gives out nice red thin (Optional) color to the gravy. Garnish with finely chopped coriander leaves Hot Water: 1 To 1.5 Litre or · Serve this modakachi amti with Rice / Bhakari / Poli (Tawa Roti). As Per Consistency Needed <

Wishing a very Happy Anniversary to Better Kitchen. It has been an utmost pleasure to receive their love throughout the Indian “ Accent journey. I would like to take this opportunity to wish them all the very best for many more milestones ahead. Manish Mehrotra”

65 5th Anniversary Issue Part 1 / 2020 The most exciting modern Indian chef in the world today, Manish reinterprets nostalgic Indian dishes with openness towards global techniques and influences. He is passionate about his craft. His knowledge of ingredients and their origins is immense. He is the recipient of many awards &accolades for his extraordinary work in the culinary arts.

Chicken Tikka Quesadilla, Pink Peppercorn Raita Ingredients: For Marinade Hung Yogurt: 2 Tbsp GingerGarlic Paste: 2 Tsp Red Chili Powder: 1 Tsp Garam Masala Powder: ½ Tsp Oil: 1 Tsp Salt: To Taste

For Chicken Tikka Chicken (Thigh And Leg - Boneless): 300 Gms Butter: 1 Tbsp

For Chicken Mixture Tomato: 1 No. Medium Size GarlicChopped: 1 Tsp Onion Chopped: 2 Tsp Green OlivesSliced: 1 Tsp Black Olives Sliced: 1 Tsp Red Bell Peppers Juliennes: 10 Gms Coriander LeavesChopped: ½ Tsp Chili Flakes: ¼ Tsp Oregano: ¼ Tsp Extra Virgin Olive Oil: 1 Tsp

To Serve Corn Tortilla: 2 Nos Gruyère CheeseGrated: 1 Tbsp Pink Peppercorn Raita: 2 Tbsp

Method Prepare Marinade: In a mixing bowl, add yogurt, Prepare Chicken Filling: Chop the chicken tikka pieces. red chili powder, garam masala powder, gingergarlic Blanch the tomato, deseed and chop. Heat olive oil in a pan. Sauté paste, oil and salt. Mix well to form a smooth paste. chopped garlic and onions. Add the chopped tomato and cook till Keep aside. the water evaporates. Add sliced green and black olives, bell pepper juliennes, chili flakes and oregano. Sauté well. Add Prepare Chicken Tikka: Clean and trim the chopped chicken tikka. Mix well. Finish with chopped coriander. chicken. Cut into mediumsize chunks. Wipe dry with a Keep aside. towel or kitchen paper. Add to the prepared marinade. Mix well so that all the pieces are well coated. Serve: Lay out a corn tortilla. Spread the chicken filling on it. Marinate for 3 to 4 hours. Place the marinated chicken Sprinkle grated Gruyère cheese. Cover with another tortilla. on tandoori (metal) skewers Grill in a pre heated oven Place on a hot non-stick frying pan and cook till the tortillas are or grill pan. Baste the pieces occasionally with butter crisp and the cheese has melted. Cut into 8 portions and serve while the chicken is grilling. Remove when the edges with pink peppercorn raita. are charred. This may take 7 to 8 minutes. <

66 5th Anniversary Issue Part 1 / 2020 Promoting the diversity of Indian cuisine, Manjunath who helmed the restaurant The Song of India in Singapore was awarded Michelin star for four consecutive years. This is the first Indian restaurant in Southeast Asia to achieve this milestone. He is a champion for global Indian gastronomy, where he combines traditional Indian preparation methods with a variety of flavours across cultures. He is busy with activities, from participating in gourmet festivals, cooking classes to chef appearances. Manjunath Mural

Pan Seared Lamb Chops in Robust Masala Ingredients: Australian Single Bone Lamb Chops: 8 No Marination For Lamb Chop Ginger Paste: 2 Tbsp Garlic Paste: 2 Tbsp Crush Black Pepper: ¼ Tsp Garam Masala: 1 Tsp Kashmiri Chili Powder: 1 Tsp Nutmeg Powder: A Pinch Mustard Oil: 6 Tbsp Salt: To Taste

Method: · For marination mix well ginger paste, garlic paste, crush black pepper, garam masala, chili powder, nutmeg powder, mustard oil & salt · Add the lamb chop in the above marination, apply it well, keep it aside for 45 minutes - 1 hour in a chiller · Pan sear the each lamb chop in Pan, cook it both the sides & serve hot.

< 67 5th Anniversary Issue Part 1 / 2020 Food magazines and chefs go hand in hand in creating new trends and showcasing a culinary world beyond just recipes. Better Kitchen “ magazine is an institution that brings to the reader a tangible fantasy world where recipes and techniques can be re-created by a reader. It's also about showcasing talent and focusing on a new and sustainable tomorrow. Michael Swamy ”

A graduate of the prestigious Le Cordon Bleu, London Michael is a pioneer in the area of food media. He is chef, food stylist, food writer, travel photographer and conceptualized as well as coordinated many food shows on GEC and international niche channels. He is associated with a few leading hospitality universities where he teaches and sets up courses on food media. He has won numerous accolades in the culinary industry, nationally and internationally.

Herb Couscous Salad Ingredients: Vegetable Stock: 2 Cups Dried Mixed Herbs: ½ Tsp Fennel Seeds: ½ Tsp Method: · Olive Oil: 1 Tbsp Combine stock Couscous: 2 Cups with mixed herbs, Onion (Coarsely Chopped): 1 No. fennel seeds and olive oil. Green Capsicum (Finely Diced): 1 No. Simmer over medium heat · Whole Red Lentils (Boiled Till Tender): ½ Cup Meanwhile combine couscous with onion, Sun-Dried Tomatoes (Sliced): 4 Pieces capsicum, lentils, sun-dried tomatoes, salt and pepper in a · Salt: To Taste large mixing bowl. Toss well Add hot stock to couscous · Freshly Ground Black Pepper: To Taste mixture, stir once and cover. Set aside Let the mixture rest · Baby Spinach (Washed and Pat-Dried): 2 Cups for 5 minutes then fluff with a fork Toss baby spinach with 1 teaspoon olive oil and a pinch of salt and pepper. Add to couscous and toss well · Serve immediately. <

68 5th Anniversary Issue Part 1 / 2020 Better Kitchen continues to celebrate cooking and chefs year after year. I wish Better Kitchen a “ happy anniversary and hope that they keep their good work going on for the betterment of culinary art. Monish Gujral ”

Devoted his life to building upon the legacy left to him by his grandfather Kundan Lal Gujral, Monish has taken the brand Motimahal to unimaginable heights through his own personal efforts, talents and commitment. Monish was invited by Le Cordon Bleu - Paris, to teach Indian Culinary art to the students there, making him the first Indian ever to be invited by the legendary culinary institute. Apart from the custodian of the Motimahal, he is a food-writer and columnist in leading newspapers.

Garlic Murg Kabab Ingredients: Boneless Chicken: 350 Gm Salt: 1 ½ Tsp White Pepper: 3 Gm Cardamom Powder: 2 Gm Cashew And Cheese Paste: 50 Gm Cream: 25 Ml Ginger - Garlic Paste: 5 Gm Egg: 1 No. Garlic, Green Chilly And Spinach Paste: 15 Gm Lemon Juice: 30 Ml

Method: · Wash the boneless chicken pieces thoroughly and pat dry Cooking · First Marination - Apply ginger-garlic paste, lemon juice · Take a skewer and skew the marinated chicken pieces and salt to chicken pieces. Rub well and keep aside for · Roast in a moderately hot tandoor (clay oven) or over a about 1 hour charcoal grill for 6-7 minutes Alternatively, a preheated · Second Marination - Garlic, Green chilly and spinach convectional oven at 350 degree centigrade can be used paste. Boil spinach with a pinch of salt. Drain of excess · Remove from the tandoor or oven hang the skewer for two water. Put in blender with 2-3 deseeded green chilies and to three minutes to drain off excess moisture one Tsp garlic paste and blend together · Baste with melted butter and roast for another 3-4 minutes · In a bowl, mix all the remaining ingredients with curd. Transfer to a plate and serve hot with mint chutney. < 69 5th Anniversary Issue Part 1 / 2020 You can count the numbers on your fingers when we talk about the experts on Royal Cuisines of India. Mujeeb is one of them. His qualifications are B.Sc, MBA & Honorary Doctorate in Indian Culinary Arts. His forte is royal cuisines and that includes North West Frontier, Kashmiri, Typical Mughlai, Rampuri & Hyderabadi. In order to improve the authenticity of food festivals he visited places, met and briefs of these cuisines from original Ustaads. Mujeeb ur Rehman The Salim Raan · Whisk yogurt separately then mix it with the paste you just made · Add the cumin, coriander, potli masala, 1 drop ittr, red chili powder and garam masala to the yogurt and mix to blend well · Now add onion almond paste that was made earlier. Mix well until it becomes uniform · Put marination all over the meat (Leg) and use your hands to rub the marinade into the meat, penetrate marination into small pricked holes and cover the entire leg with marination thoroughly · Cover the meat/leg in a tray and put it in the refrigerator for 12 to 24 hours. Ingredients: Leg of Male Goat Finished: 1 Kg Green Cardamom: 2 Tsp Roasting: · Garlic Paste: 2 Tbsp Cinnamon: 2 Tsp Remove the marinated meat/leg from the Ginger Paste: 1 Tbsp Black Pepper Powder: 2 Tsp refrigerator and keep out to become normal · · Curd: 500 Gm Garam Masala: 2 Tsp Heat the oven to 360-380 F Take a pan, make Cumin Powder: 1 Tbsp Ittr: 2 Drops it hot, add all the rest spices: cloves, Coriander Powder: 2 Tbsp Onion Roughly Chopped: 500 Gm cardamom, and cinnamon. Sauté until they · Red Chili Powder: ½ Tsp Half Peeled Almond: 50 Gm give off an aroma Pour the oil with the Garam Masala: 1 Tsp Half Peeled Pistachio: 50 Gm spices in it, all over the marinated meat. Now · Salt: To Taste Crushed Cashew Nuts: 100 Gm cover the pan tight Put the pan in the Refined Oil Canola: 5 Tbsp Green Chilies : 2 No heated oven and cook for 2 hours to 2 hours · Cloves: 5 No 10 minutes Uncover the raan, turn from the other side and cook for 1 more hour · Marination: Remove the raan from the oven and allow to · Place the meat (whole leg) in a well-greased tray or pan · Prick rest for 5 minutes and then carve by the help vigorously meat with a sharp knife. So that meat can absorb marination of a sharp knife into small pieces · Garnish and cook properly · Place the chopped onions, almonds, pistachio, with dry fruits and can enjoy with paratha, cashew green chilies, and garlic and ginger pastes into a mixer grinder Roti or butter naan. and grind into a thick paste, if required add some water during grind <

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Bandwagon Media Private Limited, A-204, Eco Palms, Vijay Nagar, Marol-Maroshi Road, Marol, Andheri (E), Mumbai - 400059 India. Phone: +91 99670 11113. Email: [email protected] Never thought of becoming a chef, Nandita in her 17 years of career worked with best brands and chains of hotels in India and abroad as well as celebrity chefs like Jamie Oliver and Sanjeev Kapoor. During training at ITDC, she was so fascinated with the Hotel's professional kitchen, the chefs, environment of the kitchen and busy work culture that she decided to become a chef. Nandita Karan Ahuna Mutton Ingredients: Muon (Small Pieces): 1 Kilogram Onion (Thinly Sliced Lengthwise): 300 Gm Garlic Cloves: 10-15 No Ginger (Crushed): 1 Tbsp Green Chilies
: 5-6 No Red Chili Powder: 2 Tsp Turmeric Powder: 1 Tsp Coriander Powder: 1½ Tsp Garam Masala Powder: 1 Tsp Curd: 3/4 Cup Bay Leaf: 2-3 No Peppercons: 1 Tsp Red Chilly Whole: 2-3 No Cinnamon Sck: 1 Inch Piece Black Cardamom: 1 No Mustard Oil: 1 Cup Ghee: 2 Tbsp Salt: To Taste Fresh Green Coriander: 1 Tbsp Whole Wheat (Aa) Dough: For Sealing The Pot

Method: add whole masala like peppercorns, cardamom, red chili, bay leaf Marinating the Mutton and cinnamon and let it crackle for 10 sec. Add marinated muon In a mixing bowl, take the muon pieces, sliced onions, in an earthen pot and sr well add 1 cup of water and seal the pot crushed ginger-garlic, and green chilies and mix well. properly with dough. Put the pot on a low flame and cook for two Add curd, chili powder, salt, turmeric powder, hours. Shake the pot occasionally to mix the muon properly. coriander powder, garam masala and half of the mustard oil. Mix well and keep aside for 1 hour. Garnishing and Serving Open the lid of the pot and sr the muon. Check seasoning and Cooking the Mutton add ghee before serving and garnish with fresh coriander leaves Heat the earthen pot and add mustard oil, when hot and ginger. <

72 5th Anniversary Issue Part 1 / 2020 Gastronomic expert Neeraj believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients and cooking styles to suit the modern day palate. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences. He bagged The Executive Chef of the Year for two consecutive years. Currently working as an Executive Chef at Sofitel - Mumbai BKC. Neeraj Rawoot Daab Chingri Ingredients: Tiger Prawn, With Head & Tail: 12-15 No. Salt: To Taste Turmeric Powder: 1 Tsp Mustard Oil: 3 Tbsp Onion Chopped, Medium Size: 1 No Ginger Paste: ½ Tsp Garlic Paste: 1 Tsp Salt To Taste: To Taste Tender Coconut: 1 No Tender Coconut: From 1 Coconut Coconut Water: 2 Tbsp Yellow Mustard: 2 Tbsp Black Mustard: 1 Tbsp Poppy Seeds (Khus Khus) Soaked For 30 Minutes: 1 Tbsp Turmeric Powder: ½ Tsp Green Chilies: 2 No Green Chilies Tip Off: 2 No Mustard Oil: 2 Tbsp For Garnish Fresh Coriander, Chopped: 1 Tbsp a paste of both the mustard and poppy seeds with some green Preparation chili, turmeric · Now mix the mustard paste, coconut paste, · Deshell prawns with head & tail intact. Marinate with fried onion mix · Add the tipped off green chilies, salt, mustard · salt and turmeric Heat mustard oil. Sear the prawns very oil and mix well. Mix in the prawns. Add more coconut water to · quickly without cooking it much. This process is optional adjust consistency · Fill in the prawns in the coconut shell. Seal Heat Mustard oil. Sauté onion till translucent. Add ginger with the help of a dough · Steam the shell in a pressure cooker · st & garlic paste. Sauté for a minute till fragrant. Keep aside with 2” water at the base for 20 – 25 minutes (Simmer after 1 Open the coconut so as to form a bowl with a lid. Slice of whistle) · Serve hot garnished with fresh coriander. its bottom for it to stand straight. Make a paste of scraped Chef's Tip: Steamed rice is the ideal staple for this coconut · out tender coconut (malai) with its water. Reserve Make prawn curry. < 73 5th Anniversary Issue Part 1 / 2020 Recipient of several accolades in the hospitality fraternity, Neeraj led the entire culinary operations across the 6 Restaurants & Bars at Pullman & Novotel New Delhi Aerocity as Director of Culinary operations. He works to cultivate and maintain the finest of culinary operations, establish and enhance the dining standards, increase quality & productivity and ultimately guest satisfaction. He believes in working to excel. Neeraj Tyagi Tandoor Roasted Amritsari Salmon Ingredients: For Amritsari Marination Salmon Steak: 250 Gm (120 Gm Steak) Yogurt: 50 Gm Ajwain: 5gm Red Chili Powder: 5 Gm Ginger Garlic Paste: 10 Gm Lemon: 5 Gm Salt: 5 Gm Garam Masala: 2 Gm Kasorimethi: 2 Gm Mustard Oil: 10 Ml For Pomelo Salad Candied Lemon: 20 Gm Pomelo: 100 Gm Goji Berry: 10 Gm Mint Leaves: 10 Gm lemon juice, red chili powder and mustard oil. Let it rest for one hour · Make second marination of steaks with hung yogurt, ginger garlic paste, For Garnish red chili powder, salt, ajwain, mustard oil, kasorimethi and garam Potato Cumin Papad: 50 Gm masala. Let it rest for 3 hours Coriander Leaves: 10 Gm · Skewer the salmon steak and cook with in charcoal tandoor and baste Beetroot Cress: 10 Gm with butter for extra richness. For Pomelo Salad For Coriander Aioli Take out threads from pomelo, add mint, goji berry and lemon candy to it. Coriander Leaves: 100 Gm Mayonnaise: 100 Gm For Garnish Fry cumin papad and drain it on kitchen towel. Method: For Presentation For Amritsari Salmon Place the salmon steak on the centre of plate direct from the tandoor, topped with pomelo salad and cumin crackers. · Pat dry the salmon steaks with kitchen towel. Marinate the steaks with salt, < 74 5th Anniversary Issue Part 1 / 2020 Kudos to Better Kitchen team and Hearty Congratulations for “ your continuous 5 years of connection with the Culinary Fraternity.

Nilesh” Limaye

Recognized throughout the career as Sindbad –The Chef, Nilesh has been a game changer. Being among the rst ones to adorn the Chef torque and walking into the restaurant way back in 1995, he always created space for new talent and yet kept on learning. He actively participates and organizes several community welfare programs. Aloo Dahi ke Kebab Ingredients: Paneer: 100 Gm Potato: 100 Gm Hung Curd: 100 Gm Mace Powder: 1 Tsp Black Peppercorn Crushed: 1 Tsp Green Cardamom Powder: 1 Tsp Sesame Seeds: 100 Gm Gram Flour: 1 Tbsp Chat Masala: 1 Tsp Cumin Powder: 1 Tsp Raisins: 50 Gm Almonds: 30 Gm Fresh Coriander Chopped: Few Sprigs Green Chilies: 2-3 No Ghee For Shallow Frying: 1 Tbsp To cook: Method: Heat a heavy boom skillet. Place the paes on the same and · Mash paneer, boil potatoes and mash to a fine paste. allow to brown. Top up with small amount of ghee to impart its Mix together gram flour, hung curd, mashed paneer flavour. Cook on both the sides ll it is nice, golden brown and and potato to a form a dough. While mixing add the subtle crispy on the sides. raisins, cardamom powder, almonds, mace, salt, pepper and chopped coriander To serve: · Make small size paes. Coat each pay with sesame Serve directly from pan to plate. Garnished with some green seeds. chutney or tamarind chutney. < 75 5th Anniversary Issue Part 1 / 2020 One of 25 of India's Biggest Chefs in 2015, Nimish's culinary life revolves around creating culinary concepts and dining concepts. After his last assignment as Corporate Executive chef with The Lalit Suri Hospitality Group and gaining the experience of over three decades he is now working as a consultant, hand holding F & B ventures, restaurants and eateries. He is well connected with people and received a lot of recognition from media and inuential people.

Nimish Bhatia Ginger Honey Dressed Mascarpone Stuffed Squash Blossom

Ingredients: Squash Flower Fresh: 8 No Mascarpone Cheese Fresh: 160 Gm Olive Oil: 100 Ml Honey: 20 Ml Ginger Fine Chopped: 10 Gm Fennel: 8 Gm Lemon Juice: 20 Ml Celery: 10 Gm Salt: To Taste Pepper: To Taste

Method: · Wash the pumpkin flower in cold running water · Make honey ginger, fennel, lemon and olive oil emulsion. Season it with salt and pepper · Neatly pipe the mascarpone cheese in center of the flower and fold its petal. Cut the fine juliennes of celery and put it in ice so it's crisp · Arrange the stuffed flower on the serving plate; pour the dressing on the top · Serve chilled garnishing with celery.

< 76 5th Anniversary Issue Part 1 / 2020 Successful completion of 5 years of “Better Kitchen” is the result of entire team's hard work and talent. “Better Kitchen” magazine is today one among the top prominent bi-monthly “culinary magazines in the country, covering maximum gamut of culinary industry and the credit for that solely goes to its team. A hearty congratulations to Better Kitchen team for making the “Better Kitchen” achieve such a great height within a short span of time. Nisar Ahmed ” Expert in Indian regional cuisines, Nisar possesses innovative thinking in creating and combining world's different cuisine flavors. Having experience of more than 30 years in hospitality field from luxury hotels, sports events and air catering, he has achieved success in hospitality Industry by streamlining operations, increasing the amount of business and implementation of effective management policies, cost control and strict adherence to quality standards in high volume F&B units. Paneer Popcorn Ingredients: Paneer: 150 Gms Corn Flakes: 100 Gm Oil For Deep Frying To Make Batter Besan: 75 Gm Kashmiri Chili Powder: 1 Tsp Ginger Garlic Paste: 20 Gm Garam Masala: 1 Tsp Salt: ½ Tsp Crushed Pepper: 3 Gm Water: As Required Glass Noodle: 50 Gm

Method: chili powder, ginger garlic paste, garam masala powder, pepper powder, salt · Cut the paneer into small cubes and keep it and besan. Mix everything well and gradually add water to make a batter · aside Crush the cornflakes coarsely and · Now, dip the paneer pieces in the batter and coat them with the crushed · keep it aside Take paneer cubes in a bowl cornflakes · Heat some oil for deep frying · Once the oil is heated up, slowly and mix chili powder, ginger garlic paste, add the paneer pieces into the hot oil · Fry them till they turn golden brown in garam masala powder, pepper powder, salt to color · The paneer popcorns are done; serve them hot on a bed of glass · season the paneer Take another bowl, mix noodles with tomato ketchup or mint chutney. < 77 5th Anniversary Issue Part 1 / 2020 My heartiest congratulations in completing 5 years of stupendous work. Better Kitchen team is doing a “fantabulous job in showcasing the trend and bringing the best of the culinary work. The power packed team is enthusiastic and updated. Lets together wish them all the success in the future. Nishant Choubey ” Referred as the Chef of The New World, Nishant hails from the state of Jharkhand and is on a mission to change the way we eat and perceive our food. He always wanted to do something different and enjoy cooking the food of his roots, which is going back searching for lost recipes in the most sustainable environment. Currently working as Corporate Chef at Seinan Group, Tokyo and consulting chef at Indus Bangkok. Chutney Chindi With Coconut Coriander Touille Garlic: 10 Gm Amchoor Powder: To Taste Panch Phoran: 1/2 Tsp For Touille Turmeric Powder: 1/4 Tsp Coconut Water: 100 Ml Chili Powder: 1/4 Tsp Coriander Water: 50 Ml Coriander Powder: 1/4 Tsp Spinach: 100 Gm Coconut Oil: 1/2 Tsp Corn Flour: 25 Gm For Batter Coconut Oil: 100 Ml Wheat Starch: 100 Gm Potato Starch: 50 Gm Method: Glunous Rice Powder: 50 Gm For Batter Tang Mein Flour: 50 Gm To make the baer mix wheat Baking Powder: 1/4 Tsp starch , tangmein flour, potato Baking Powder: 1/4 Tsp starch, glunous rice flour, baking Eggs: 2 No powder and baking soda (if you Water: Enough don't find these flours then you to Make Baer can use tempura flour also) For Chutney Ingredients: Add 2 egg whites and water to Fresh Green Coriander: 100 Gm make a baer. It should be of Chindi (Prawns): 300 Gm Fresh Green Chili: 50 Gm Asparagus: A Few coang consistency just like Spring Onion: 50 Gm pakora Spinach: 300 Gm Garlic: A Few Ginger: 10 Gm Take fresh prawns and wash in Mustard Oil: 1/4 Tsp cold water. Peel and devein them. Hing: 1/6 Tsp Lemon: 1 No Green Chili: 10 Gm Store them in the chiller under dry Mayonnaise: 2 Tsp kitchen towel.

78 5th Anniversary Issue Part 1 / 2020 For Chutney touille will be nice and crisp. Blend fresh green coriander with spring onion, garlic, Wash and blanch spinach and asparagus. Drain off excess green chili and mustard oil. Squeeze a lemon while its water from spinach and chop them blending and season it. The chutney has to be really Take a pan and moderately heat it. Add coconut oil, hing, smooth. Take it out in a bowl and add mayonnaise and panchphoran, ginger, garlic and green chili some amchoor powder. Add dry masalas and sr fry asparagus and chopped spinach. Don't overcook them. Season it with salt For Touille Dust the prawns with potato starch and dip it in the baer Blend fresh corriander and handful of spinach. Add a bit of and deep fry them water if required. Strain it with the help of muslin cloth. Take them off and coat them with green chutney What one gets is green water. Mix coconut water and corn Assemble on the spinach and asparagus mix and place the flour to it. The baer should be very thin. Spread it evenly touille arscally on a non sck or cast iron pan evenly and slow cook it. The Throw some fresh herbs if there. <

Dhananjay Datar Upholds India's Prestige

A big salute to Dr. Dhananjay Datar, waiting desperately to be freed and and his team ensured the medical CMD, Al Adil Trading Co. LLC. UAE return to India. Their plight came to tests, logistic support and food facility (known as Masala King) for his all-out light recently when the media to these workers. Two flights of efforts to free 700 detained Indian published reports of the same. Saudia, from Jeddah airport carrying workers in Kingdom of Saudi Arabia's Dr. Datar realised their grief and a total of 451 passengers recently (KSA) Jeddah city and offer them vowed to free them from the landed at the Delhi International food, medical help, and logistical detention centre as early as possible Airport and all passengers were sent support to return to their homeland. to send them back to India safely. He, to quarantine facilities in Delhi and Dr. Datar, with this noble work, not along with his company team, swung Bhatinda. The third flight carrying the only proved himself 'A friend in need into action. It was not an easy task to remaining passengers landed at the is a friend indeed', but also upheld manage everything remotely and Kochi International Airport. India's prestige. All these evacuated regularly follow up as UAE and KSA Dr. Datar expressed his happiness workers, after landing in India are two different countries, but his over hearing the news of safe arrival recently, expressed their gratitude resolution was rock hard. He of these passengers to India and with tearful eyes by saying, 'He is truly communicated with the Indian smilingly said, Our Al Adil group, Al Adil (A good soul).' Consulate in Jeddah through the under its CSR initiative, has been The pathetic story of these 700 Indian Indian Consulate in Dubai and implementing a drive to help the workers began taking shape just 4 expressed his willingness to help the stranded and penniless Indian months ago when the onset of the detained workers. He proposed that workers to return home safely. We COVID-19 pandemic gripped the if the KSA authorities release the poor a r e s p o n s o r i n g t h e e n t i r e world. These workers were stranded workers on humanitarian grounds, he expenditure of their air tickets, food in Jeddah city of KSA due to the would sponsor their entire air tickets and medical tests. As of now we have frequent lockdowns. Some of them and medical test expenditure besides successfully sent more than 5000 were continuing their stay even after providing logistical facilities.At last stranded Indian workers across the visa expiry; some, after losing their the mediation and joint efforts of Dr. GCC region. Besides business, I have jobs, were working elsewhere on the Datar and the Indian Consulate in been active in promoting Indian previous permit to make ends meet, Jeddah worked out and KSA culture in the Gulf countries. I haven't and some jobless and penniless authorities not only released the done anything special. It is the duty of workers were even begging for food Indian workers, but also extended a every person to help his brethren in and money as they had been left with helping hand. Since the air traffic such difficult times. This is what the no other option. Since these actions between India and KSA has not Indian culture teaches us. I am happy are considered illegal as per the law resumed yet, they facilitated the air that these workers are united with of the land, they were apprehended travel of these workers to India their family and are safe. < by the local police and sent to the through Saudia - their official airline detention centre. The group was and sponsored the tickets. Dr. Datar

79 5th Anniversary Issue Part 1 / 2020 Work for Perfection. Nitin has a flair for culinary art trends. He leads the kitchen operations at The Roseate by overseeing the menu development, food preparation and also trains the culinary team which works with him. His exceptional leadership and training skills won him the 'Best Chef of the Year' award by Times Food. When he is not cooking up delightful feasts, he loves traveling and has a collection of watches and perfumes. Nitin Bajaj Ancient Grains, Mushroom & Truffle Pot Black Pepper: To Taste Salt: To Taste Micro Greens: For Garnish

Method: For Ancient Grains: Soak all three grain individually for 2 hours and cook separately. For Mushroom Puree: · Keep a heavy bottom pan on a stove, add butter, oil and let it heat up · Add garlic and shallots and sweat them until translucent · Add leeks and thyme and cook for another two to three minutes on medium flame · At this point, keep some mushroom aside for garnish and mix Ingredients: the rest of the sliced mushrooms to the pot · Add 300 ml water and simmer for 90 minutes on low flame Pearl Millet: 100 Gm · Let the mixer cool for some time Quinoa: 100 Gm · Blend this mix to a fine puree and strain through a fine sieve Sorghum: 100 Gm · Keep aside. Button Mushroom: 500 Gm Shallots: 2 No To Finish: · Elephant Garlic: 2 No Add a little vegetable stock and all three grains and cook until Thyme: 2 Sprigs the desired doneness. Add more stock as required · Leek: 50 Gm Add the spoon of mascarpone cheese, mushroom puree and Mascarpone Cheese: 1 Tbsp season with salt and pepper to your personal preference · Parmesan Cheese: 100 Gm Buerre monté the grains with hard butter and grated parmesan Unsalted Butter: 50 Gm cheese. Switch off the flame for this step. Pomace Oil: 20 Ml Garnish: Truffle Oil: ½ Tsp Garnish the ancient grain pot with butter roasted mushroom Truffle Shavings: 4 No cubes, parmesan and truffle shavings and micro greens.< 80 5th Anniversary Issue Part 1 / 2020 In these testing times of the pandemic, there is still a bright ray of sunshine and a promising future which awaits today's aspiring chefs. Hands on approach, inquisitive mindset, and a complete reset of culinary skills “amidst new hygienic protocols, will not only delight the end customers but will ensure their safety as well. Power of Humility, humbleness and gratitude should never be forgotten while dealing with your associates and stake holders. Remember what you have achieved is because of your teams efforts, hence recognition is an integral part of chefs life. Go through a tough grind in this profession, you are bound to come out more fine!! Nitin Minocha ” Self-driven with key focus on five essential parameters namely Revenue, Cost Control, Guest Satisfaction, Employee Satisfaction and the overall vision of the management, Nitin has consistently set industry benchmarks to high standards of fine dining. Traveling globally and training extensively under different Michelin Chefs, he has won many accolades and awards. His forte is Flavor Fusions, Food Styling and Extensive Research and Development in Food without boundaries. Bread and Wine For Ricotta & Vanilla Panacotta Ingredients: Heavy Cream: 1½ Cup Ricotta: 50 Gm Vanilla Bean: 1 No Sugar: 50 Gm Sheets of Gelatin: 3 No. (2 Gm Each) Whole Milk: 125 Ml

Method: · Place the cream and milk in a saucepan. Split the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer, stirring occasionally. Fold in creamed Ricotta. Discard the vanilla pod · Soak the gelatin sheets in chilled water until soft, Stir the softened gelatin sheets into the hot cream and milk mixture until dissolved. Set refrigerate until set, for at least 4 hours. Carefully remove and plate as in small moulds, cover with plastic wrap and per presentation.

81 5th Anniversary Issue Part 1 / 2020 For Wine Essence For Salad Ingredients: Ingredients: Red Wine: 400 Ml Filo Sheets: 4 No Cinnamon Sticks: 1 (5 Cm) Clarified Butter: 100 Ml Cloves: 5 Gm Avocado: 1 No Star Anise: 2 No Mesclun Micro Greens: Assorted Orange Rind: 1 Large Piece Creamed Cheese: 50 Gm Lemon Rind: 1 Large Piece Edible Micro Flowers (Without Stamen): 15-20 No Sugar: 50 Gm Gold Varq /Sheets: 1 No Raisins: 15 Gm Saffron Poached Baby Pear in Sugar: 4 No Figs Fresh Chopped: 100 Gm Method: · In a heavy bottom saucepan over Method: medium heat, combine the red wine, · Blind bake the clarified butter layered filo sheets inside half dome moulds, cinnamon, cloves, Star anise, lemon at around 175° celsius for 15-18 minutes rind and orange rind. Heat gently, but · Remove scoops and wedges of avocado. Cover with edible gold sheet don't bring to the boil. Stir in sugar · Chill micro greens and arrange edible flowers on creamed cheese in filo · Keep hot on medium to low heat for 15 basket minutes to let the flavours imbibe the · Make a dressing of olive oil and saffron liquor (by poaching pears in sugar wine. Add raisins syrup infused with saffron), drizzle over salad · Arrange as shown; lastly pour the warm wine essence. <

Read Better Kitchen ANNIVERSARY ISSUE PART 2 MoreMore ChefsChefs andand theirtheir SignatureSignature RecipesRecipes toto bebe continued...continued... Contact: [email protected] for your copy.

82 5th Anniversary Issue Part 1 / 2020