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

5th AI Part 2 / 2020

www.betterkitchen.in

Signature Recipes of Celebrity & Executive Chefs

Better KITCHEN 08 Food Courts Do Not Hold Court Anymore 10 MyMenu365 – Whole Year No Repeat of Menu 08 10 12 Arvind Rai Bags Golden Hat Award During 17th ICF's Chef Awards & Summit

Signature Recipes 14 Parimal Sawant 16 Rahul Wali 18 Rakhee Vaswani 14 20 Ram Prakash Sharma 21 Raminder Bakshi 49 Sudhakar N. Rao 22 Ramu Butler 50 Sudhir Pai 23 Rajani Ranjan Rashmi 51 Sudhish Kumar Pande 24 Ranjeet Pandey 54 Sujeet Singh 26 Ranveer Brar 55 Sunil Soni 28 Ritu Dalmia 56 Sunit Sharma 29 Robin Batra 57 Suresh Khanna 30 Sabyasachi Gorai 58 Swapnil Mule 31 Sahil Sablok 59 Tushar Malkani 32 Salil Fadnis 62 Vaibhav Bhargava 33 Sameer Shah 63 Varinder Singh Rana 34 Sandeep Pandey 36 Sanjeev Kapoor 64 Vasant Khot 38 Satish Arora 65 Vijaya Baskaran 39 Saurabh Sharma 66 Vijaya Baskaran 40 Shadab Ahmad Qureshi 67 Vikas Chawla 41 Shantanu Gupte 70 Vikas Khanna 42 Shaun Kenworthy 71 Vikas Swadesh Seth 44 Sheetharam Prasaad 72 Vinod Bhatti 45 Soundararajan P 73 Vivek Kadam 46 Subroto Goswami 75 Yogendra Negi 48 Sudershan Bhandari 76 Yogesh Arora

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04 5th Anniversary Issue Part 2/ 2020 Editorial

Dear Readers,

Season’s Greetings!

We continue our listing of signature recipes of celebrity and executive chefs. Going by alphabetical order we carry on from alphabet “P” now. Some of the most recognised names can be noted in this list.

While we introduced many icons of the industry in part 1 of our anniversary number, we have the privilege of featuring some of the legends of the hospitality industry in the second round of our anniversary Issue.

Ranveer Brar who encouraged us with his blessings at the very start of our journey, Sudhir Pai who launched our first issue, Sanjeev Kapoor who readily shared his experiences during his ascent to stardom in his profession in an interview right after receiving the Padma Shri, Vikas Khanna who came forward to launch his unique initiative of a food drive during the Covid 19 pandemic which served 50 million meals in 125 Indian cities, Guinness Book record holder Jerson Fernandes and many more.

Dr. Aruna Sharma, Retd IAS has curated MyMenu365 a unique concept for tasty, healthy and balanced diet without the repetition of any dish throughout the year. We featured her concept in this issue.

As Better Kitchen continues its journey we are certain that the food industry will march forward and keep pace with the advances in technology and innovation in different spheres and emerge more successful than in the recent past.

Here's wishing everyone success and safety in every effort and experience.

Ekta Bhargava Publisher & Managing Editor

05 5th Anniversary Issue Part 2 / 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 2 / 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 2 / 2020 Food Courts Do Not Hold Court Anymore By Sunny Sriram

About a year ago, as general retail traditional food-court model began concepts provided higher customer began to move online en masse, its decline long before the experience, often merging a better food courts in Malls were seen as pandemic. Back in the 70s when the ambience with a strong social saviours. However, with the advent food court concept was born, it media profile, a valid takeaway and of COVID19, social-distancing progressed not into a raging fire but recall value. With offerings like regulations is the latest challenge to an integral part of planning in all alcohol, home delivery and a great the concept – arising at a time when Malls, big or small. But over the past degree of customisation as many consumers had already 5 years, as millennials and the opposed to the pre-prepared and started to buy food online for home 'iGeneration' migrated to casual on-display bain-maries of a food delivery, both from traditional dining and QSR options that court. chains as well as from high-end provided “freshly cooked” and Besides, there is nothing like a food restaurants. potentially healthier options in a court as a hotbed for transmission curated space, food courts have a Are food courts serving time? of germs – think about those t h r e a t e n e d e x i s t e n c e . I n 500–700 common seats with about I have reasons to believe that the co m p a r i s o n , ca s u a l - d i n i n g Photo Courtesy Pacific Mall

08 5th Anniversary Issue Part 2 / 2020 Photo Courtesy Pacific Mall 1sqm per person of space, all the management of tables and seating remaining open – or reopening – self-serve cutlery and sauces, the to tenant brands can make for a during the COVID-19 crisis is also trays, the busy bathrooms. Do you more attractive dining space with putting pressure on operators and think there is anything else multiple styles and solutions. It landlords alike, with fewer diners necessary to call for the guillotine? makes sense to attach store fronts able to use the facilities at once. with exclusive spaces in front of This is forcing operators to look for Consumers have also become less them. The tenants could be advised other income streams, one of which trustful about eating pre-prepared to take care of their exclusive tables is to create a limited-time or “online food from a bain-marie display. It and maintain the severest hygiene only” restaurant and using the food feels less safe and has the standards. A large part of the large court kitchen space as “dark perception of too much human common area can be replaced with kitchens” to produce food for interference. Food to be made out kiosks ensuring the overall number delivery. of sight or served to them all of tenancies remain the same. wrapped up – “contactless” was Other solutions include working more preferable. The reputation Consumers are now looking to with food and drink suppliers to and viability of food courts have move from paying by cash to wholesale products in meal-kit been dealt a blow by the pandemic, contactless payments, apart from 'boxes' in a subscription service. for sure. contactless ordering and delivery The idea of converting food-court Mall managements needs to space into shared or cloud kitchens However, food courts will not become omnichannel in their to supply food-delivery companies disappear completely because management of the centre and is bound to emerge. But in the end, consumers are still looking for a provide tenants with a centre-wide pandemic or not, many food courts quick-serve, low-price-point option ordering and payment platform. seem headed for retirement. – but the method of delivering that solution has been superseded. This Automation is another factor to The time has come when a lick of is an opportunity for unscrupulous consider adopting to rescue the paint, a change of furniture or the food audits and stringent norms format. With labour being the addition of plants will not be such as HACCP and other sanitation highest cost of any hospitality enough to save the food court. They standards, besides creative out-of- businesses, the advancement in now do not hold court. < the-box marketing for infusing robotics – with machines replacing Author Sunny Sriram is Director – blood transfusion to Food courts sanitation staff shall be a a game- Arrow Hospitality Consulting and management. Mall managers ought changer for the foodservice sector, member advisory board Better to discard the centralised “mess besides drawing out the public to Kitchen. He specializes in hall-seating” to mall management witness technological innovation at conceptualizing unique dining laying out communal seating and close quarters. concepts, realizing ROI faster than diners order food from where they Physical distancing in food courts expected, and chain-store want. Delegating the design and strategizing.

09 5th Anniversary Issue Part 2 / 2020 MyMenu365 Whole Year No Repeat of Menu Dr. Aruna Sharma, Retd IAS

Each and every person when looking These questions are more stressful for most of professional men or women after hard day's work; especially using grey for a meal the basic questions are matter looks forward for wonderful meal whether cooking self what to eat? Is it healthy? Is it a diet or has cook or ordering from restaurant or even going out to eat. Besides, one who excels in professional life, also wants a meal? Is it good for the tummy? Is it wonderful spread during guests' visits and no repetition of any tasty? Is it a new dish? How many recipes in couples of last parties which they attended. calories? What about my sweet Travellers can easily predict menu in the hotel and its restaurants whether buffet spread for breakfast or meals or tooth? Is it liked by family members? even Ala-Carte. Executive chefs are struggling to make it Is it a repeat recipe? Etc… different but repeating the recipes every day/week. Frequent

10 5th Anniversary Issue Part 2 / 2020 business travellers while staying at year of any of the meal of breakfast, the length or breadth of the country hotels always looking forward to lunch, snack, dinner and dessert (veg with spray of Italian, Chinese, French, exclusive meals during the day which n non veg). Satiating pallet ensures to Lebanese, Turkey dishes and Mexican will not only be tasty, different but avoid overeating as well as enables that has become part of Indian food also take care of their balance diet and you to develop good immunity. lovers'. good for tummy. MyMenu365 is for those who love MYMenu365 ensures IMMUNITY BY MyMenu365 food at the same time look for a EATING ALL. You want to cook / order / healthy meal (Our thought is one eat out different menu for all 365 The solution is MyMenu365 – A should have all kinds of food in an year days. Follow MyMenu365 at unique concept for tasty, healthy and - deep fried, shallow fried, air fried, instagram page mymenu365 or URL balanced diet ensuring that boiled, cooked with less oil, steamed, https://instagram.com/mymenu365? developing immunity, without the baked or raw for maintaining a r=nametag. repetition of any dish throughout the balance of all ingredients in the body). year created by Dr. Aruna Sharma, MyMenu365 is open for synergetic Development Economist and Retd. MyMenu365 is designed in such a way activities with star hotels and fine Secretary – Government of India. that everyday meals i.e. breakfast, dining restaurants across country. Get lunch, tea time, dinner and of course in touch with Better Kitchen team at Nutrition has become a distorted dessert will balance the calories [email protected] to take it term with float of theories of sugar, intake of the day. For non-vegetarians forward. gluten, milk and milk products bad for there will also be a choice to have two you. MyMenu365 transforms the recipes in a day as recommended by entire paradigm to Indian concept of health experts. Result in every meal is palette to have all and satisfy all five a treat and a surprise at the dining taste buds sweet, sour, salt, bitter and table. savory. MyMenu365 curated all tastes in a day with no repeat of dish in entire The dishes are Indian, spread across <<<

11 5th Anniversary Issue Part 2 / 2020 Arvind Rai Bags Golden Hat Award During 17th ICF's Chef Awards & Summit

In these unprecedented mes, we have seen many hospitality industry and society at large. The evening vicissitudes and tried to adapt to a new normal. Thankfully, witnessed several veterans as well as promising chefs who some things never change like the Indian Culinary Forum's competed for the coveted tles. (ICF) endeavour to help deserving chefs thrive. The raging As part of the 17th Annual Chef Awards, ICF also organised Covid- 19 pandemic has not deterred the community of the 8th edion of Knowledge Summit which witnessed the chefs from the Indian Culinary Forum to celebrate their parcipaon of the stalwarts of the Indian hospitality sector annual flagship event of Chef Awards and Knowledge resulng in knowledge building and thought leadership. The Summit. Rather, the challenge of organizing the event under theme of this year's summit was “Exploring New Horizons constrained circumstances has infused more enthusiasm and Challenges: Experts Perspecves on Opportunies and excitement in them. During These Times”. The summit witnessed parcipaon of Hoping to share a message of strength and posivity to the aspiring chefs, hotel-management students and hospitality gastronomic world and to recognize and honour the chefs professionals from all over India, who discussed, debated and their exceponal contribuon towards the hospitality and deliberated upon a lot of burning issues relang to the industry, the Indian Culinary Forum successfully organized hospitality industry in the Covid mes. The Annual Chef Awards and Summit. By observing the The summit was phased over four sessions. The inaugural government's orders and guidelines, it was carefully session was done virtually by Anil Bhandari, a hospitality planned and curated to ensure a coronavirus-safe event. industry veteran and Chairman of the Organising Hosted to commemorate the Internaonal Chefs Day, the Commiee on the topic, Exploring New Horizons and 17th Annual Chef Awards saw the presence of renowned Challenges: Experts Perspecves on Opportunies During master chefs and veterans of the hospitality industry at These Times”. The second session was on Entrepreneurship Pride Plaza Hotel, Aerocity, New Delhi. Chef Awards have and Chefs in the Post Covid Times by Celebrity Chef Sanjeev been conceptualised to bring internaonal acclaim to Indian Kapoor, interviewed by Smitha Menon. He advises the cuisine and honour the chefs and their contribuon to the aspiring entrepreneurs, “Don't keep waing for very big

12 5th Anniversary Issue Part 2 / 2020 opportunies. Start small and build on it. Most chefs think and has evolved over the years, but certainly, the focus that perfecon is a virtue, but I think it can be a big remains to not only honour and promote the fraternity of impediment. Because when you say something is perfect, chefs but also encourage young talent to take up this there is a lot of pressure from yourself, friends, family etc. profession, and at the same me raise the overall standards of culinary art in India by bringing it at par with internaonal Gone are the days for launching anything big and with standards. We have all made earnest endeavours to bring perfecon. So, test and learn. And that's the way to scale up. our fraternity closer year aer year and will connue to do It gives you an opportunity to correct your course quickly. everything possible for the beerment of the culinary Don't wait for perfecon, because it may be too late.” profession. We sincerely hope that Indian culinary art gains The third session of the day was a panel discussion on Skills more worldwide recognion and acclaim.” Required by the Chefs - An Industry Perspecve with Chef Vivek Saggar, General Secretary Indian Culinary Forum, Varendra S. Dua, Rajan Bahadur, Sanjeev K Nayar, opined “You can have a great career only if it's built on a solid Mohammad Shoeb, and moderated by Rajiv Gulshan. The foundaon. The right training can take you places and last session was on Future of Food through Sociological Lens therefore, the Chef Awards is not just a compeon, it is an by Vir Sanghvi. Sanghvi was interviewed by Dilip Puri, opportunity for chefs to learn about the modern techniques Founder & CEO at Indian School of Hospitality. The summit and mechanisms that are used in kitchens across the world. was curated by Indian School of Hospitality and co- They understand the value of geng basics right even while ordinated by Dr. Chef Prem Ram, Joint secretary Indian innovang. The associaon has been giving due recognion Culinary Forum. Those who could not aend the event, also to the unknown faces, who bring smiles on the faces of joined the Summit virtually. diners for 17 years now. By imparng improved educaon Speaking on the occasion, Anil Bhandari, a hospitality and organising grand industry-specific events, we keep industry veteran and Chairman of the Organising moving one step ahead and set new benchmarks in the Commiee ICF, said, “Despite the pandemic, the hospitality industry.” determinaon and enthusiasm of the chefs of ICF, is evident As a build-up to the awards, four days' culinary from the fact that they have gone ahead full steam to compeons, i.e. Trade Tests were held at IBCA Vikaspuri, celebrate the 17th Chef Awards and the 8th Knowledge New Delhi amongst the budding and promising chefs in 8 Summit. I am thrilled to see that the chefs who were working different categories. Over 60 of culinary arstes showcased behind the scenes are in the forefront. They are seng new their creavity and skills during these compeons. Notable standards of excellence in the hospitality industry and and renowned chefs were the jury members in this year's inspiring more people to choose this as a career. He added, compeons, while Chef Sireesh Saxena was the organizing “Currently, the Naonal Tourism Awards are given in the secretary under whom the compeons were also be three categories. We suggest it should be increased to six supervised. The Chef Awards also honoured the industry categories. We have been requesng the Ministry of veterans in six other sought-aer categories. The winners Tourism for the last 15 years to honour the disnguished were selected by a panel of an esteemed jury. chefs with Padma Shree Award. So far, 2 eminent chefs have been given Padma award but again it has stopped. I would The following are the winners of the 17th Annual Chef Awards: request the Ministry of Tourism to take up this maer again • Lifeme Achievement Award: Chef Arun Agarwal to ensure competent chefs are given Padma award every • Golden Hat: Chef Arvind Rai of The Ashok, New Delhi year. It's high me we must bestow our chefs with Padma • Silver Hat: Chef Vinod Bha, IKEA India Private Limited Shree Awards just like filmstars, sportspersons, economists • Pastry Chef of the Year: Chef Tarun Kumar, Sunrise and various other fields are honoured, so why not the chefs Victuals every year.” • Lady Chef of the Year: Chef Nandita Karan, The Lalit Chef Davinder Kumar, President Indian Culinary Forum also • Master Chef of the Year: Chef Setu Gupta, Le Meridien shared his views, “In these tesng mes of Covid-19, it was • Master Chef Kebabs: Chef Surender Singh, Le Meridien an overwhelming experience for ICF to have successfully • Master Chef Internaonal Confeconary Award: Chef organized the 17th Chef Awards and 8th Chef Summit. The Manish Kanojia, Radisson challenge of organizing this event under constraints by • Master Chef Indian Sweets Award: Chef Dalbir Singh, circumstances has truly infused more enthusiasm and Ashok Hotel excitement in us. Digital plaorm and technology have been • Master Chef Internaonal Cuisine Award: Chef Rajnish harnessed to bridge social distancing. Alongside the Annual Rawat, Radisson Chef Awards, month-long acvies have been executed this • Master Chef North Indian Cuisine Award: Chef Mehboob year, like ICF'S first cook-off series where Senior Masterchefs Alam, Ashok Hotel conducted amazing culinary demonstraons of immunity • Master Chef Oriental Cuisine Award: Chef Nima building recipes which were witnessed by thousands of Tshering Lepcha, Radisson Blu people. The Chef Awards was instuted way back in 2004 • Master Chef Baker Award: Chef Narendra Singh, IHM - Gwalior. <<< 13 5th Anniversary Issue Part 2 / 2020 Lifetime interest in food, coupled with an enthusiasm to create and build from the best of all, Parimal honed his culinary skills in couple of top brands before he joined as a Culinary Director at Fern Group of Hotels. He creates exceptional savoury culinary creations that whet the appetite from the first bite to the last. He has an access to an incredible variety of the finest fish, meats and market fresh ingredients, which allows him the freedom to be especially innovative when devising a new dish. Parimal Sawant Chicken & Peas Saffron Ravioli

Pasta Dough Ingredients: Eggs Beaten To Blend: 2 No All-Purpose Flour: 1 Cup Olive Oil: 1 Tbsp Saffron: Few Strands Kosher Salt: 1 Tsp Fresh Basil: Couple of Leaves

Method: Mix eggs, flour, oil, saffron, chopped basil and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.

Stuffing Ingredients: Chicken Mince: 250 Gm Olive Oil: 30 Ml Parmesan Cheese: 25 Gm Basil: 5 No Peas: 50 Gm Garlic: 10 Gm Onion: 10 Gm Thyme: A Sprig White Wine: 30 Ml Method: Salt: 5 Gm · Heat olive oil in a pan. Saute chopped onion & minced garlic. De Pepper: 5 Gm glaze with white wine · Add chicken mince and cook till moisture almost evaporates. Add

14 5th Anniversary Issue Part 2 / 2020 mashed green peas to this. · Saute onion and garlic in olive oil and add the smoked bell peppers · Add chopped basil and Parmesan cheese and and toss mix well · De glaze with red wine · Season with salt and pepper. Cool down the · Add tomato puree, thyme and seasonings mixture. · Cool down this mixture and puree in a food processor · Pass the sauce through a chinois. Sauce Ingredients: Garnish Red Bell Pepper: 300 Gm Ingredients: Olive Oil: 15 Ml Olive Oil: 15 Ml Tomato Puree: 50 Gm Green Peas: 25 Gm Sweet Paprika: 10 Gm Basil: 4 Leaves Onion: 10 Gm Cherry Tomatoes: 4 No Garlic: 10 Gm Salt: 2 Gm Basil: A Sprig Pepper: 2 Gm Red Wine: 30 Ml Parmesan Shavings Salt: 2 Gm Pepper: 2 Gm Assembling · Take a pan and reheat the pepper sauce, pour it in a serving plate Method: · Cook pasta in hot boiling water for 7 to 9 minute, put on plate · Smoke the oiled up bell pepper on the flame till · On other side Pre heat pan olive oil, onion, green peas, cherry its skin turns black tomatoes, white wine and cook until the white wine evaporates, · Keep in a bowl covered for some time. Remove place it on top of pasta the skin and roughly chop the peppers · Add some Parmesan shavings and drizzle olive oil. <<<

Better Kitchen have the panel of experts working on different aspects of Kitchen, which will give you MARK consulting. The experts will also ensure that you will get maximum Return on Investments in minimum period of time.

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For further details email your requirements at [email protected] Or Call +91 99670 11113 Better Kitchen is doing an amazing work during such tough times for building up the motivation and encouragement for many “ chefs and budding chefs across globe. I feel honoured and always excited to be associated with BETTER KITCHEN. My best wishes to Ekta and whole team of Better Kitchen. Stay Safe and be STRONG and work positive just like BETTER KITCHEN always does. Rahul Wali ”

Worked with well known hotel brands, Rahul's passion for food made him pursue advanced graduate degree in Gastronomy from Le Cordon Bleu, Adelaide - Australia that gave a new outlook towards food. After being in the Industry for more than 20 years, presently he is doing Kashmiri Food Catering, Festivals, Pop ups and Workshops for many culinary Institutions / Hotels across India. Cauliflower Roganjosh Ingredients: · Deep fry all the cut cauliflower till Cauliflower: 400 Gms light golden brown. Remove and Mustard Oil: 1 Litre drain. Keep aside · Cumin Seeds: 1 Tsp In a separate pot or pan take 100 ml Black Cardamom: 2 No mustard oil (you can use the same oil Cloves: 2 No used for frying) Bayleaf: 1 No · Add hing, black cardamom, cloves, Pepper Corn: 4 No bayleaf, peppercorns and cumin Hing: 1 Tsp seeds. Saute for about 30 seconds Kashmiri Red Chili Powder: 3 Tsp · Take the pot away from flame or put Fennel Powder: 1 Tsp the flame off. Add red chili powder Dry Ginger Powder: ½ Tsp and stir immediately and add ½ cup Salt: To Taste water to avoid chilies from burning Garam Masala Powder: 1 Tsp · Put the pan back on low heat add Water: 2 00 Ml fennel powder, dry ginger powder and the fried cauliflower and mix well Method: · Add salt and garam masala powder · Clean, Wash and cut the cauliflower in big · Add water till the half level of florets cauliflower in the pot and cover the · Heat mustard oil and let it smoke for 10 lid and let it cook for 10 minutes minutes. Let it cool down to180 degree · Serve hot with steam rice. <<< 16 5th Anniversary Issue Part 2 / 2020

For this lovely anniversary issue of Better Kitchen magazine I have shared with you all one of my favourite fusion “ dessert that I have created. The Rasmalai Mango Trifle is an amalgamation of everything I stand for, being a true fusion of Indian and Western cuisine. I hope you enjoy this recipe. I also would like to wish a Very Happy Anniversary. Rakhee Vaswani ” Owner at Palate Culinary Academy and Studio, TV Host, Entrepreneur, Author, Culinary Expert, Food Consultant and a Passionate Teacher, Rakhee wears many different hats. She is a natural with flavours and textures, her biggest asset being her strong palate and a deep rooted passion for the culinary arts and food industry. Her book "Picky Eaters” teaches mothers how to make food fun, exciting and yummy for their kids and a lot more. Rasmalai Mango Trifle Ingredients: For Masala Milk Butter: 120 Gms Milk Maid: ½ Tin Milk: 1 Litre Milk: 80 Ml Pistachio: 2 Tbsp Vanilla Essence: 1 Tsp Saffron (Soaked in Milk): Few Strands Cardamom Pods: 2 No Method Condensed Milk: 100 Ml Rasmalai Milk For Rasmalai · Boil milk till almost half on Milk: 1 Litre medium heat Vinegar: 2 Tbsp · Add sugar, saffron, pistachio Corn Flour: 1 Tsp · Leave it to cool Baking Powder: 2 Pinches Rasmalai For Sugar Syrup · Bring milk to a boil Sugar: 1 Cup · Add vinegar and boil and stir till Water: 4 Cups you see the curds separate · Add Ice to stop the cooking Eggless Cakes process Flour: 140 Gms · Stir it till cool Baking Powder: ½ Tsp · Pass this through a muslin Baking Soda: ½ Tsp

18 5th Anniversary Issue Part 2 / 2020 cloth and squeeze till all moisture is released · Serve garnished with pistachios next day. · Add water again and squeeze it · Take it out in a bowl and start needing it till it becomes soft Eggless Cake · Mix the flour, baking soda, baking Powder in a bowl and and smooth keep aside · Once the desired consistency is reached add 1 tsp of corn · In another bowl cream the butter & milk maid starch · Fold in the flour mixture and gently add the milk · Kneed again · Pour the batter in a grease & lined tin · It should be moist and soft, not too dry. If too dry, add in a · Bake for 40 minutes at 160 deg or until a tooth pick spoon of water comes out clean. · Divide into small balls. Roll it between your palms and make sure there are no cracks and flatten it. Assembly · Sugar Syrup In a glass, add a layer of cake in the base of short glass · Soak the cake with the Rasmalai milk · Mix sugar and water and bring it to a boil · Add a layer of mango puree · Once boiled add the Rasmalai into the sugar syrup and · Next layer with the Rasmalai pieces boil with a lid on to generate steam · Pipe a layer of whipping cream. Garnish with rose petals, · (This ensures a nice fluffy Rasmalai) mango pieces and pistachios · Boil for approx. 10-15 minutes or until completely fluffy *If mangoes are not available you can omit it. and take it out from the sugar and squeeze till all the sugar syrup is released AND ITS READY! · Add the Rasmalai to the milk and let it infuse overnight <<< Coca-Cola Initiates Provision of Safe Drinking Water, Benefitting 20K Lives

Providing safe and clean drinking Aurangabad district of Maharashtra Sustainability, Coca-Cola India & water for communities, Anandana - which faces similar water stress South West Asia said, “Water is The Coca-Cola India Foundation, in conditions. essential to life and safe drinking p a r t n e rs h i p w i t h J a l d h a ra water is the backbone of a healthy Ramanand B, Jaldhaara Foundation Foundation and Water Health India society and economy. Anandana - said, “The spike in water borne initiated seven Water Health Coca-Cola India Foundation in diseases in the states of Andhra Centres (WHCs) in the Adilabad, partnership with the local Pradesh and Telangana coupled Medak and Nizamabad districts of communities across India have with persistent contamination of Telangana and Andhra Pradesh. The made humble contributions for the groundwater as stated by industry Foundation has also invested in past 10 years in being part of the reports are testimony to the water treatment facilities of these solution towards providing safe and hardships faced by the people in districts to serve over 20,000 clean drinking water. Our partner these regions. We are hopeful, with people of the community and Jaldhara Foundation and Water the implemented water solutions, provide them a sustainable Health India have helped us the villagers will reap great benefits livelihood. The initiative will successfully implement the project in long term. We are thankful to fa c i l i tate i m p ro ve m e nt o f and positively impact the Coca-Cola India and our technical community health by promoting communities of Adilabad, Medak, partner, WaterHealth India for their consumption of safe drinking water Nizamabad and Vijay district. We innovative thinking and viable and reducing susceptibility of will continue our sustained efforts solutions.” villagers towards water borne in the direction to contribute diseases. The Foundation has also Commenting on the partnership, t o w a r d s c o m m u n i t y a n d i n i t i ate d s u c h p ro j e c t s i n Ishteyaque Amjad, Vice President, environment.” < Public Affairs, Communications & 19 5th Anniversary Issue Part 2 / 2020 Better Kitchen is playing a huge role in impacting readers by sharing of extensive knowledge on various domains of culinary “ arts and it's my pleasure to be able to help them in their mission. With a vast presence in both physical platforms and social media platforms, it has its reach to various stakeholders of this industry which include homemakers, professional chefs across the globe and IHMs students. So, I wish good luck to all the fellow readers and I hope you have a great time practicing the content of this esteemed platform of knowledge exchange. Ram Prakash” Sharma

Former pastry chef to Oberoi Group and jury to World Skill Council of India, Ram Prakash Sharma has over 37 years of experience with hotels and food companies. Presently he is Principal at Nirali Cookery Institute. Apple Conde & Raisin Flan Ingredients: Semolina: 115 Gm Raisin: 50 Gm Milk Fresh: 500 Ml Fresh Cream: 50 Gm Sugar: 100 Gm Butter: 30 Gm Zest of Lime: 1 No. Apple: 4 No Salt: A Pinch Sugar: Little Bit Cinnamon: Little Bit

Method: · Place semolina, raisin, milk, salt, sugar and zest of lime in a saucepan, cook for 10 minutes · Add butter and cream · · Kept in room temperature for 30 minutes then kept in fridge for Line the flan ring with silver foil about 2 hours · Set the mixture in it and arrange the apple slices on it · Take out the dessert, cut into wedges, serve with · Sprinkle sugar and cinnamon powder · vanilla sauce or ice cream. Bake at 170°C <<<

20 5th Anniversary Issue Part 2 / 2020 Hospitality expert, entrepreneur, leading advisor, developer and deft-risk mitigator at The Art Culinnaire, Raminder has more than 25 years of experience. He has been bending rules to create marvels and setting trends that others can only hope to match up to. His decisive leadership qualities, expertise and passion for his art have helped him in setting up many Food Courts, Multinational QSR, Hotels, Restaurants & Resorts. Raminder Bakshi Roast Chicken Ingredients: Brine Cold Tap Water: 2 Litres Cooking Salt: 1/3 Cup Lemons: 2 No Fresh Parsley: 10 Sprigs Thyme: 7 Sprigs Rosemary: 2 Sprigs Fresh Bay Leaves: 5 No Honey: ¼ Cup Garlic Cloves Smashed: 6 No Black Peppercorns: 1 Tbsp

Roast Chicken Chicken Whole: 1.5 - 2 Kg Butter Melted: 40 Gm Salt and Pepper: To Season

Method: BRINING · Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil, boil 1minute, stir to dissolve salt · Flip chicken upside down (so legs and breast are on · Remove from heat, pour in remaining water. Cool underside. Sub-merge chicken in brine, cover and refrigerate completely before using (I cool about 30 min then for 12 - 24 hours. Don't worry if underside of chicken doesn't refrigerate 1½ hours). DO NOT put chicken in before stay under water - the breast side is, that is what matters. full cool, this is a health hazard

21 5th Anniversary Issue Part 2 / 2020 Roasting Brined Chicken: for 50 minutes to 1 hour or until the internal temperature · Remove chicken from brine and pat dry to remove excess at the joint between the leg and thigh is 75°C/165°F, or moisture until juices run clear · Tie legs with string (if desired), tuck wings under. · Check at 45 minutes, rotate the pan if not browning Drizzle/brush with most of the butter all over, including evenly, and brush top with remaining melted butter underside (butter will firm up on contact) · Remove chicken from the roasting tray, cover loosely with · Sprinkle with pepper and the TINIEST pinch of salt, place foil and rest for 10to 15 minutes chicken on a rack in a heavy based roasting tray. Set aside · Chicken is so juicy, it needs little more than a tiny drizzle of for 20 minutes the juices in the pan (go easy, it's salty). Otherwise, make · Preheat fan forced oven to 220°C / 430°F a gravy while the chicken is resting. · Turn down the oven to 180°C / 350°F, then roast chicken <<<

A chef whose Passion turned out to be his profession and a name like 'Ramu Butler” plus around 25 years of experience, Ramu is now chef consultant, television chef, culinary reality show food head, food stylist and certified judge by WACS. Appreciation of displaying extraordinary professional competence and achieving outstanding accomplishments in the culinary field, Ramu has been awarded the Smart Chef National award. He is also the vice president of South India Culinary Association, Kerala Chapter. Ramu Butler Meen Moilee Manga Curry (Kerala Style Fish Mango Stew)

Ingredients: Marination Red Snapper or Pomfret Fish: Fillet Turmeric Powder: 1 Tsp Lemon Juice: 1 Tsp Salt: To Taste

Gravy Onion Thinly Sliced: 1 Large Tomato Medium Sliced: 1 Ginger Crushed: 1 Inch Piece

22 5th Anniversary Issue Part 2 / 2020 Garlic Crushed: 2 Cloves shouldn't be mashes) White Pepper Powder: 1 Tsp · Pound the green pepper corn and add to it along with Thick Coconut Milk: 1st Extract white pepper powder, simmer the heat Semi Thick Coconut Milk: 2nd Extract · Add half 2nd extract semi think coconut milk and salt and Mustard Seeds: ½ Tsp mix well Curry Leaves: 2 Sprig · Add the mango slice Green Chilies Slit: 2-3 No · Add the fried fish pieces carefully, cover and cook the Mango Slices (Semi Ripped): 2 No fish. As the fish is half done while frying just need to Coconut Oil: 2 Tbsp cook for another couple of minutes Green Pepper Corns: 15 Gm · Now pour the 2nd extract - semi thick coconut milk and Salt: To Taste hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy. Let it cook slowly for Method: sometime till the fish completely absorbs it · Wash and clean the fish and pat dry it · Remove the pot from the fire, pour the 1st extract- thick · Marinade the fish with marinade ingredients listed coconut milk, place it on low fire again for a minute and above and set aside for 15-20 minutes gently shake so that it gets mixed. ( Do not stir as the fish · Heat coconut oil in a pan and slightly fry marinated fish might break) pieces on a medium heat and keep it aside · Remove the pot from the fire and add some fried curry · Heat a pan (preferably an earthen pot) and pour leaf. Top with some coconut oil in the end required coconut oil · Gently remove the cooked fish fillet and present it on top · Splutter the mustard seeds; add the ginger, garlic and of mango slice and gravy sauté for a minute · Garnish with fried curry leaf and fried pepper corns, fried · Add the sliced onion, curry leaves, green chilies and red chili and mustard sauté till it becomes soft and translucent · Serve hot with String hoppers or Appam. · Add the tomatoes and sauté for a minute. (Tomatoes <<<

Congratulations and best wishes on 5th Anniversary issue. Better Kitchen is one of the best magazines which focus more “ on authentic food, new trends and it provide tremendous knowledge about food and beverage. The magazine also provides us information about how people are from hospitality running their business successfully. Rajani Ranjan” Rashmi

23 5th Anniversary Issue Part 2 / 2020 Desire to continuously learn and explore his prociency as a chef, Rajani has strong leadership quality and emphasis on the importance of teamwork, allows him to head his team of chefs of restaurants of diverse cuisines at Hotel Sahara Star. His dynamic personality and innovative energy with 19 years of experience resulted in an impressive career. Ingredients: Sphaghetti Vongole Spaghetti Pasta: 500 Gm Finely Chopped Parsley: Extra Virgin Olive Oil: 100 Ml 10 Gm Sliced Garlic: 20 Gm White Wine: 50 Ml Dry Chili Flakes: 5 Gm Salt: To Taste Fresh Clams: 250 Gm Crushed Black Pepper: 2 Gm Method: · In a medium stock pot over high heat, boil the water with salt to cook pasta · Meanwhile in a large saucepan over medium heat, sauté the garlic and chili flakes in extra virgin olive oil unl the garlic is golden brown, about 1 minute · Add the fresh clams and cover with lid on medium heat, shaking the pan occasionally unl all the clams open, once clams get open deglaze with white wine. Adjust the seasoning. · Check your boiling pasta, srring frequently unl al-dante. · Drain the pasta and transfer pan and parsley and toss well. Top up with lile freshly crushed black pepper. Serve immediately. <<<

Wishing Better Kitchen a very happy anniversary. I strongly believe in "Tough Times Never “Last, But Tough People Do”. It's only a matter of time when Pandemic will be over and we all will come out victorious. We will be cooking for you, and will celebrate again. Ranjeet Pandey ”

24 5th Anniversary Issue Part 2 / 2020 National Award winner for Culinary Leadership at International IFCA meet in 2018, Ranjeet holds MBA in Financial Management and is Lead Auditor for ISO 22000-2005 apart from hotel management qualification. He has more than 26 years of experience in hospitality industry while working with various hotel chains in India. His key focus area has been Food Production. He is the founder member and president of “Culinary Forum of Goa”. Goan Rechado Masala Fish Cake Ingredients: Fish Cake: Fish Fillets: 450 Gm Eggs: 2 No Fresh Coriander (Roughly Chopped): 10 Gm Rechado Masala Paste: 1 Tbsp Red Chili (Deseeded and Finely Chopped): 25 Gm Garlic (Peeled And Finely Chopped): 10 Gm Fresh Ginger Root (Finely Chopped): 20 Gm Lime (Finely Grated Zest and Juiced): 100 Gm Spring Onions (Roughly Chopped): 10 Gm Sunflower Oil: 30 Ml Spring Onions (To Garnish): 10 Gm

Goanrechado Masala: Kashmiri Chilies (Deseeded and Crushed): 10 No Peppercorns: 4 No Garlic: 30 Gm Chopped Garlic: 10 Gm Cinnamon Stick: 1.3 Cm Sugar: 10 Gm Tamarind Paste: 10 Gm Cumin Seeds: 5 Gm Fresh Ginger (Chopped): 10 Gm Goan Coconut Toddy Vinegar: 60 Ml Salt: To Taste

Goan-Style Green Chutney: Fresh Coriander: 20 Gm Green Chillies: 10 Gm Garlic: 10 Gm Fish Cake: Freshly Coconut (Grated): 50 Gm · Mince the fish fillets, add the whisked eggs, coriander, rechado Lemon Juice: 10 Ml masala paste, chili, garlic, ginger, grated lime zest, lime juice, Sugar: 5 Gm and spring onions. Mix well · With damp hands, divide the mix into 12 flat fish cakes Method: · With the help of a teaspoon, stuff the rechado masala in the Goan Rechado Masala: centre of each fish cake. Soak the chilies, peppercorns, cloves, cinnamon stick, sugar, tamarind paste, cumin Goan-style green chutney: seeds, ginger, garlic and salt in vinegar for 20 For the chutney, blend all the ingredients together. minutes. Grind them to a fine, thick paste without using water. Sear the fishcakes in small batches for about 2 minutes on each side. Serve with Goan Style Green Chutney. <<< 25 5th Anniversary Issue Part 2 / 2020 My association with the Better Kitchen goes back a long way. I have seen “them grow as a publication and team from milestone to milestone. As they complete 5 successful years this year, I wish them all the best for the future.

Ranveer Brar ” Celebrity chef, TV show judge, author and food stylist, Ranveer is passion for food has drive him to every nook and corner of the world. He was inspired by the local Kebab vendors in Lucknow and one such kebab ustad, Munir Ahmed, tutored Brar on the finer points of kebab making. That was the epiphanic moment that made him choose cooking as his calling. He became the youngest executive chef at a five star hotel at the age of 25. Chili Chocolate Mousse Ingredients: Milk: 100 Ml Cream: 150 Ml Fresh Basil Leaves: 10 Gm Chili Flakes: ½ Tsp Egg Yolks: 6 No Sugar: 100 Gm Milk Chocolate, Grated: 220 Gm Extra Virgin Olive Oil: 90 Ml Heavy Whipping Cream: 250 Ml

Method: · Heat the milk and cream in a non-stick pan and bring to a boil. Remove from heat and · Pour the creamed yolks slowly over the basil infused milk. Stir well and add the basil leaves. Let them soak for 15 heat again till the mixture begins to thicken slightly. Do not boil, or it minutes will curdle. This is the basic custard · Boil again and pass through a sieve. Add the · Remove the custard from heat and slowly add the chocolate and olive chili flakes and set aside oil. Mix well and allow it to cool · Place the egg yolks in a mixing bowl. Add the · Once the mixture is cooled, gently fold in the heavy cream and whip to sugar and beat together till creamy yellow form soft peaks. Refrigerate for 1 hour and serve. <<<

26 5th Anniversary Issue Part 2 / 2020

Family stone business work kept taking her to Italy, where she developed a liking for the local cuisine and learnt how to cook it proficiently, Ritu at the age of 21 set up Mezza Luna, an Italian restaurant. The food was excellent but Mezza Luna's fortunes weren't. An undeterred Dalmia moved to London, where she opened an Indian fine dining restaurant named Vama. It was a big success. In the year 2000 she opened her first DIVA with a dash of flavour, a pinch of creativity and ounces of passion for food! This is the recipe that created DIVA – a chain of restaurants, offering European, Italian & Asian flavours from around the world. Ritu Dalmia Risotto Beetroot and Goat Cheese Ingredients: Risotto Arborio: 100 Grams Olive Oil Extra Virgin: 15 Ml Butter: 30 Gm Onion Chopped: 25 Gm White Wine: 30 Ml Leeks Chopped: 25 Gm Beetroot Boiled & Brunoised: 25 Gm Beetroot Puree: 30 Gm Vegetable Stock: 400 Ml Parmesan Cheese Grated: 30 Gm Parmesan Cheese Shavings: 15 Gm Goat Cheese: 30 Gm Salt: To Taste Black Pepper: To Taste Method: · Take a thick bottom pan, pour 1 spoon of extra virgin olive oil & 1 of butter. Also simmer vegetable stock in a separate saucepan over medium heat · Sauté chopped onion & leeks till translucent should be soupy and not too stodgy · Add risotto in the pan and stir well till the rice is coated with oil · End the risotto with half of the goat cheese, 1tbsp of & is shiny grated parmesan cheese & 1spoon of butter · Add white wine and cook over high heat till the liquid has been · Stir vigorously check for seasoning, & take out the absorbed, keep stirring slowly in interval with a wooden risotto on the serving plate spatula ·Crumble the remaining goat cheese with the parmesan · Reduce the heat to low, add pureed & chopped beetroot and a shavings & serve. ladle of simmering stock · Continue adding the stock to the risotto, a ladle at a time, Chef's Tip: Always add onion in not so hot oil, this way it adding the next ladleful once the previous ladleful has been gets cooked properly without getting burnt. absorbed, stir continuously Always use a spatula or a wooden spoon to stir the risotto · Cook till the rice is al dente. The consistency of the risotto and it will prevent the breaking of the rice. <<< 28 5th Anniversary Issue Part 2 / 2020 Specialty is western cuisine but at heart a true Punjabi with love for Indian cuisine and especially regional Punjabi food, Robin believes there are no short cuts to hard work in the kitchen. He was part of the pre-opening team for Trident BKC – Mumbai, a 436 keys property with 4 speciality restaurants and large banquet operations. Recently at The Oberoi Bengaluru he opened a brand new all-day dining restaurant - Lapis and an Asian restaurant - Wabi Sabi. Robin Batra Panchkuta Saag Ingredients: Red Amaranth: 150G
m Green Amaranth: 150 Gm Spinach: 150 Gm Malabar Spinach: 100 Gm Dill Leaves: 50 Gm Spinach Puree: 50 Gm Chopped Garlic: 60 Gm Chopped Onions: 60
Gm Chopped Tomatoes: 40 Gm Deggi Chilli Powder: 3 Gm Cumin Powder: 10 Gm Turmeric Powder: 5
Gm White Butter: 30 Gm Dry Red Chilli: 2 Gm Sliced Fried Garlic: 5
Gm Ghee: 50 Ml Salt: To Taste

Method: · Blanch the 5 greens altogether and finely · Add chopped tomatoes and cook for a minutes
chop it


· Add powdered spices and cook for 2 minutes stirring continuously on · Heat Ghee in a pan. Add dry red chilli, medium flame chopped garlic and cook till light brown in · Add salt, chopped blanched greens and cook for 5 minutes on medium colour flame · Add chopped onions and cook for 2 · Add Spinach Puree and cook for 5 minutes on low flame

minutes


· At last add white butter and sliced fried garlic on top. <<<

29 5th Anniversary Issue Part 2 / 2020 Congratulations to Better Kitchen for completing it's five years of journey and entering into sixth year. I wish the “magazine all the best. I am delighted to be a part of the special edition which is coming to mark this momentous milestone in the Better Kitchen's life. I am eagerly looking forward to it. Cheers! ” Sabyasachi Gorai

Mentor, Entrepreneur, Restaurateur, Culinary Judge, Television Culinary Show Host and Celebrity Chef, Sabyasachi (popularly known as Saby) has always been a fount of ideas and source of great passion for the restaurant and hospitality industry. Promoting sustainable food and slow food brings him on the global slow food alliance - Craft Chef's Guild. Prawn And Onion Tolma Ingredients: Whole Onion Braised: 3 No Prawns: 6 No Kasundi: 20 Gm Coconut Milk: 40 Gm Sea Salt: As Required Pepper Powder: As Required Lemon Juice: 1 Tbsp

Method: · In a bowl mix together coconut milk, kasundi, salt and pepper, whisk them together · Marinate the prawns in this kasundi- coconut mix · Take the whole onions and carefully cut both the ends of it. Scoop out the inner rings of the onion · Braise the onion skin in oil, salt and pepper. Keep it aside to cool · Fill it with the marinated prawns and drizzle the marinade over it · Take the onion skins and place it on a · Bake the prawns at 180° C for 10 minutes greased tray · Garnish with coriander leaves and serve. <<<

30 5th Anniversary Issue Part 2 / 2020 Started from Mom's kitchen, Sahil is Creative, enthusiastic, hardworking chef with a passion for food and experience working across restaurants and established hotel chains across the Indian subcontinent and Australia. He is an efcient operator who understands the importance of hygiene and sanitation and well versed with HACCP and ISO 22000 norms in line with hospitality industry. He uses his creativity and expert culinary skills to create recipes that are not only delicious and full of avour and richness but tingle the taste buds of the connoisseur. Sahil Sabhlok Pan Seared Sea Bass Fillet Ingredients: Sea Bass Fillet: 180 Gm Garlic: 5 Gm Potato: 40 Gm Leeks: 30 Gm Capers: 5 Gm Egg: 1 No Buer: 1 Tsp Olive: 5 Gm Tomato Sauce: 20 Gm Extra Virgin Olive Oil: 20 Ml
Parsley Chopped: 5 Gm Seasoning: To Taste
Salt: To Taste Pepper: o Taste Caper: 2 Gm Fennel: 30 Gm Carrots: 30 Gm Spring Onions: 10 Gm For the sauce: · Sauté onion and garlic deglazed with white wine. Add tomato Method: sauce, add olive, capers, check the seasoning, chopped parsley, · Marinate sea bass fillet with salt, pepper, olive oil. add olive oil and buer in a pan Keep aside · Blanch the fennel bulb, spring onions and carrots toss in olive · Boil the potatoes with skin. Drain the water, oil and keep ready remove skin and keep aside · Sear the sea bass fillet. Cook on slow flame from both the · Mash the potatoes, add egg yolk, buer, seasoning, sides, finish in the oven whisk the egg white ll thick, and add with potato · Meanwhile cut the leeks into thin sps, fry in hot oil ll crisp mixture thoroughly. Apply the buer inside the and golden brown, keep aside for the garnish. ramekin mould put the potato mixture. Bake in the Presentation: oven at 140° C for 20 minutes ll cooked and a Plate the tossed fennel bulb, carrot, spring onions along with golden colour appears. the sea bass garnish with the fried leeks, pour the sauce as shown in the picture. <<< 31 5th Anniversary Issue Part 2 / 2020 Over the past five years Better Kitchen has grown in popularity amongst the home chefs as well as professionals “ purely due to its content and collaboration. I wish them all the best for their future and may the magazine grow leaps and bounds. Salil Fadnis”

Preopening specialist, Salil has opened hotels in India and overseas and has been the force in the food & beverage department. His efforts have been highly paid off with various platforms recognizing his success. He is also the Vice President & founder member of Western India Culinary Association, the Chefs Guild in Western Part of India. Nalli Gosht Ingredients: Lamb Shank: 4 No Lemon: 10 Ml Yogurt: 200 Gm Cream: 10 Ml Mint: 10 Gm Rose Petal: 5 Gm Onion: 100 Gm Khus Ki Kadi: 5 Gm Garlic: 30 Gm Salt: To Taste Ginger: 15 Gm Coriander Powder: 5 Gm Turmeric Powder: 5 Gm Paan Ki Jad: 3 Gm Chili Powder: 5 Gm Kweda Water: 3 Ml Garam Masala: 5 Gm Cardamom Green: 3 Gm Coriander Leave: 10 Gm Kashmiri Red Chili: 10 Gm Lamb Troer's Paya: 4 No Mace: 2 Gm Ghee: 20 Gm

Method: · First make a paya stock than stain that stock · Marinade the lamb shanks with yogurt, ginger garlic pest, Kashmiri chili, turmeric and fried onion. Keep aside · Heat ghee and put marinated lamb shanks sauté till the fat release on top · Add lamb paya stock and remaining spices, cook in slow fire till the meat cooked well and finish with saffron cream · Served in curry bowl garnish with mint leaves and saffron cream. <<<

32 5th Anniversary Issue Part 2 / 2020 Better Kitchen hits 5 years! A young age in the real world but an age of maturity in the culinary world. In a fast-changing world, with its hopes and challenges, this is the occasion to extend our thanks to Better Kitchen for the recognition it gives the chefs and the solutions it provides to the household kitchens. “Congratulations and thank you, to Better Kitchen for their five years of success in connecting to manufactures, dealers, planners, chefs, caterers, restaurateurs, hoteliers, architects and HIG women. While Better Kitchen's tremendous achievements over the past five years are reason enough to celebrate, it is their future, and the opportunities ahead, that should spark the greatest excitement across the culinary community. All the best for their future. Sameer Shah” With over 23 years of experience in some of the prestigious and award-winning luxury hotels, palaces and residences across India, Sameer is assertive and passionate Food & Beverage professional. His endeavour is to cultivate and maintain only the nest of Food & Beverage experiences with the upcoming market trends and innovations. Red Rice Risotto Verde Ingredients: Red Rice: 200 Gm Olive Oil: 30 Ml Garlic Chopped: 1 Tsp Onion Chopped: ½ No Small Size Fresh Thyme: ½ Tsp Fresh Rosemary: ½ Tsp Salt: To Taste Crushed Black Pepper: 1 Pinch Cheese (Parmesan Or Pecorino) Grated: ½ Cup Buer: 25 Gm Spinach Puree*: ½ Cup Asparagus Spears 2 Inch Long: ½ Bundle Zucchini Medium Size: ½ No Vegetable Stock / Water: 3-4 Cups stock/water, salt, and crushed peppercorns mix cover and cook Method: ll for 12-15 minutes. Add more liquid if needed, ¼ cup at a me · · Rinse the rice well with water · Soak in immersing level unl you feel it's done Add spinach puree, blanched asparagus water for at-least 1 hour · Boil the soaked rice in water (12 spears, thinly sliced green zucchini and cook for 2 more minutes. cups of water), it will take atleast 20 minutes. Cook in low Switch off the heat, add grated cheese & buer and mix well · medium flame and do not add more water · A e r t h e Serve in a pasta dish, topped with some herbs, asparagus and rice is cooked, if you press the rice should be mash able zucchini salad. not too mushy. Now drain the excess water and keep it *For Spinach puree aside · Heat oil in a sauce pan, add garlic and sauté. Add Boil ½ bunch spinach in salted water chopped onion and sauté. Add chopped fresh herbs and Cool quickly in ice water to set the green colour, then mix in a blender and strain. Set the purée aside. red rice (cooked) and sauté for a minute · Add vegetable <<< 33 5th Anniversary Issue Part 2 / 2020 'Better Kitchen' has been supporting good food and great chefs past 5 years, this commendable work is only done when food is not only a “passion for you but also a lifestyle. Bringing so much creativity of many talents on one single platform in an enjoyable way is truly admirable. I wish all the very best to the Better Kitchen's Team for upcoming years and look forward to see their anniversary issue. Sandeep Pandey ” During long summer days he helped his mother in making various culinary dishes just to pass time and then slowly developed a fine taste for good food and a natural passion for hand crafted dishes, Sandeep still hear mother's words in his ear that 'never forget to thank Mother Nature for these beautiful ingredients'. He had choose to worked in Ireland for a smaller establishment to give that respect to the ingredients which his mother always talked about and he felt in very large five star hotel those flavours were lost somewhere to make practical life easier. Tasting, Textures of Beetroot & Goats Cheese Ingredients: Baby Beetroot: 4 No Raw Large Beetroot: 1 No Candy Beetroot: 1 No Tomato Relish: 60 Gm Goats Cheese Log: 300 Gm Panko Crumb, Flour And Egg: For Crumbing Honey: 10 Ml Single Cream: 50 Ml Olive Oil: 15 Ml Red Chard: 4 Leaves Balsamic Reduction: 15 Ml French Vinagrette: 20 Ml Pistachio: 15 Gm Walnuts: 15 Gm Coriander: 100 Gm Raspseed Oil: For Deep Frying Seasoning: To Taste Salt Pepper

34 5th Anniversary Issue Part 2 / 2020 Method: and 15 gms of toasted walnuts in a food processor and blend · Baby beetroot - boil the baby Beetroot in salted water the mixture. Scoop out the mixture and create 6 cakes by till tender and then refresh in cold running water. Peel the rolling the mixture in hand. Bread crumb these cakes by beetroot making sure that tail doesn't break. Dress the dipping in flour, egg and panko crumb. Keep in fridge till beetroot in French vinaigrette and season with sea salt frying. · and freshly cracked pepper. Goat's Cheese Bon Bon - Make a pistachio & coriander · Beetroot puree - boil the large beetroot in salted water crumb by blitzing panko crumb, coriander and pistachio till tender and then cool down in cold running water. Peel nuts in a food processor for 10 minutes, keep aside. Add and blitz in food processor to make a puree. Season to honey to rest of the goats cheese and work with hand till taste you get a smooth dough. Make six round balls and keep on ·Candy Beetroot Crispy - Finely slice Candy beetroot room temperature. Just before plating add these to the with Mandolin, drizzle olive and season. Bake in the oven pistachio crumb. · for 10 minutes at 120° C and leave then turn off the oven Presentation - pipe puree of beetroot on a white plate as and let the slice crisp up in the oven. three dots all of which are different sizes. Spoon ballymaloe · Goat Cheese Mousse - blend 100 gms of Goats Cheese relish in the middle of the plate. Slice baby beetroot into half and 50 ml of Cream in a food processor to create a fine and present on the plate as shown in the picture. Pipe goats paste, scoop all the mixture in a piping bag and leave at cheese mousse and garnish with Candy beet Crisp. Deep fry room temperature. breaded Goats Cheese and put on top of the Relish. Put · Goat Cheese Croquettes - add 100 gms of goat's cheese Goats Cheese Bon Bon on top of beet Puree. Garnish with dressed Red Chard. <<< Hexa Signs Vaani Kapoor as Brand Ambassador After a success in kitchen hardware kitchen store to be a part of Hexa. g o o d e x p e r i e n c e h e n c e and accessories Hexa launched dissatisfaction and if he hires On this association Vaani Kapoor modular kitchen with Vaani kitchen brand, they ask for jaw said, I am happy to be associated Kapoor as its brand ambassador dropping price. Hence, we want to w i t h H e xa h a r d w a r e a n d with TVC. Hexa right now entering bridge this gap. We are also accessories, a brand, which aims at the tier 1 & 2 markets through introducing RTA cabinets (Ready to providing a whole new experience franchise model with their Assemble) in which customers just of premium modular kitchens to its premium range of modular kitchen have to buy cabinets and put it in customers. I look forward to our and in tier 3 they will be associating their kitchen on their own or with collaboration. with interior designers and the help of our Carpenter Network. architects or even existing modular Vivek Tyagi, Director, Hexa Wood About Hexa future plans he said, said, Hexa wants to give its we are evolving ourselves to be a c u sto m e r t h e w h o l e n e w best modular kitchen brand in the experience in kitchen segment country as well as internationally, under one roof. Already our we already exporting our kitchens kitchen hardware doing very well to USA, Middle East and Australian in Indian retail market now we markets with good response and in want to give our customers choice India we have good associations of premium modular kitchen so with builders for the project work. they do not have to go anywhere. On the other hand, we are Right now, customer buy hardware developing a global web portal of other company and hire which will cater our global as well carpenter which does not give as Indian B2B clients. <

35 5th Anniversary Issue Part 2 / 2020 Heartiest congratulations to the 'Better Kitchen' family to have completed 5 “fruitful years in the industry! I hope you all continue to achieve bigger milestones in the forthcoming years. My best wishes to the entire team! Sanjeev Kapoor”

One of the most recognized faces of the Indian television cooking show, author of more than 150 best selling cookbooks, entrepreneur, menu planner for airlines and IRCTC, Guinness World Record holder, Padmi Shri and Best Chef of India Awardee... Yes we are talking about Sanjeev who needs no introduction. He came in this profession accidentally and shows the world that a person with guts and devotion can do what others only dream and think about.

Lalla Mussa Dal Ingredients: Whole Black Gram (Sabut Urad): ½ Cup Whole Green Gram (Sabut Moong): ⅛ Cup Salt: To Taste Green Chilies, Cut Into Thin Strips: 2 No Ginger Piece, Cut Into Thin Strips: 1 Inch Melted Butter: ¼ Cup Tomato Puree: ¾ Cup Kashmiri Red Chili Powder: 1 Tsp Coriander Powder: 1 Tsp Roasted And Crushed Dried Fenugreek Leaves (Kasoori Methi): ¾ Tsp Fresh Cream: ½ Cup Ghee: 1 Tbsp

For Garnish Ginger Piece, Cut Into Thin Strips: ½ Inch

Method: · Mix together both grams and wash well at least four times in salted water. Drain, add one cup

36 5th Anniversary Issue Part 2 / 2020 fresh water and soak for one hour · Heat the remaining butter in a deep non stick pan, add · Drain and boil in one cup of water till the scum surfaces. the tomato puree and sauté on low heat till fat rises to Collect the scum and discard. Strain the dals and put the surface · them into a pressure cooker. Add one cup fresh water, Add the red chilli powder, coriander powder and kasoori methi and sauté for a couple of minutes green chillies and ginger and cook under pressure on · Add the boiled dals and mix well. Add the cream and mix low heat till the pressure is released ten to twelve times well (ten to twelve whistles) · Heat the ghee in a small non stick pan, add the garlic and · Open the cooker when the pressure reduces, add two sauté till brown. Add this to the dal mixture and mix tablespoons butter and simmer on low heat for forty- well. Add one cup water and salt and let it come to a boil five minutes, stirring continuously and mashing with a · Serve hot, garnished with ginger strips. wooden churner (mathni) <<<

UL Accredited as a Certification Body for Household Appliances

UL can issue Certificate of Certification Scheme per the Commenting on the accreditation, Compliance to manufacturers of ISO/IEC 17065:2012 that specifies Suresh Sugavanam, Vice President refrigerators, microwave ovens, c o n f o r m i t y a s s e s s m e n t and Managing Director of UL in water heaters and LED lamps as per requirements for certification South Asia and Sub-Saharan Africa, Bureau of Energy Efficiency bodies. said, NABCB accreditation is a Standards recognition of the technical With the NABCB accreditation, the c o m p e t e n c e a n d t e s t i n g UL, a global safety science UL laboratory in Gurugram can capabilities of UL's laboratories in company, announced that the issue a Certificate of Compliance to India, together with the strength in National Accreditation Board for manufacturers of direct cool and our processes and systems. We Certification Bodies (NABCB) frost-free refrigerators, microwave take great pride in being accredited accredited UL as a Certification ovens, storage water heaters and for evaluation of energy efficiency Body for testing and certification of LED lamps provided they meet norms of household appliances refrigerators, microwave ovens, requirements as per Bureau of that are witnessing huge demand water heaters and LED lamps as per Energy Efficiency Standards. and consumption due to the new Bureau of Energy Efficiency NABCB has a mutual recognition normal. With this accreditation, we Standards in India. a g r e e m e n t ( M R A ) w i t h can enable original equipment The accreditation follows two international bodies such as manufacturers to minimize risk and milestones for UL's laboratory in I n t e r n a t i o n a l L a b o r a t o r y costs due to retesting as the NABCB Gurugram - accreditation by the Accreditation Cooperation (ILAC) accreditation allows acceptance of National Accreditation Board for and Asia Pacific Accreditation compliance certificates in multiple Te s t i n g a n d C a l i b r a t i o n Cooperation (APAC) that allows the markets. < Laboratories (NABL) as per ISO/IEC acceptance of inspection reports 17025:2017 and the NABCB office across MRA signatory nations assessment of the UL India worldwide.

37 5th Anniversary Issue Part 2 / 2020 Please accept my congratulations for successfully completing a five year milestone of being in publication. I have closely monitored your journey and celebrated the success of “Better Kitchen. The organic growth achieved from being a print magazine evolving to a 360 degrees media solution one stop shop is commendable. I wish you and your team many more years of growth and success. Satish Arora” Lifetime Achievement Awardee from Curry Club of England, Star Group, Hospitality Leaders Choice UK and Food Food TV Channel, Satish has designed kitchens and menus of over fty ve star kitchens of Taj Hotels worldwide. His recipes are still treasured and used in those kitchens. He was declared one among “the world's 20 best chefs” in 1991. At the age of 26 he took over the reins of the kitchen in the landmark Taj Mahal Palace hotel, Mumbai, as the world's youngest chef in a ve-star kitchen.

Cream Cheese: 70 Gm Grated Cheddar Cheese: 60 Gm Single Cream: 60 Gm Coconut Milk Powder: 100 Gm Chopped Coriander Leaves: 3 Gm Egg White: From 2 Eggs Cardamom Powder: 1 Tbsp Chopped Green Chilies: 2 No White Pepper Powder: 1 Tsp Yoghurt: 80 Gm Cashew Paste: 80 Gm Salt: To Taste Oil: 30 Gm Method: · Take a dry bowl, add in all the ingredients except the chicken pieces Makhmali Murg · Mix in all the ingredients for even distribution · Now add in the chicken pieces, mix well ensuring the Ingredients: chicken pieces are immersed well in the marinade Diced Chicken · Rest the mix for a minimum of half an hour in the chiller (Leg Meat 15-20 Gms Per Piece): 500 Gm · Skewer the chicken pieces and cook in a preheated oven Ginger Puree: 20 Gm at 220° C for 15 minutes Garlic Puree: 25 Gm · Serve hot accompanied with lemon wedges and garnished Lemon Juice: 1 Tsp with freshly chopped coriander leaves. <<< 38 5th Anniversary Issue Part 2 / 2020 Sharing wisdom and knowledge is his passion about the Hospitality Industry to budding chefs for the last 13 years, Saurabh is a qualified chef, with a master’s degree in tourism management and a post-doctoral research on the “Lost Recipes of Rajasthan” with title, “Culinary Heritage of Rajasthan and Its Impact on Rajasthan Tourism & Economy: Sustainability Issues, Challenges and Implications”. In two consecutive years he made records in India Book of Records. He is a frequent participant in many television shows on career, food safety and cooking. He has been a mentor to many competent chefs who are currently working all over the globe. Saurabh Sharma Aant Ke Kebab Aant ke kebab is one of the ancient recipes of royal kitchen of Rajasthan which was found in royal kitchen of Shekhawati. Mince meat stuffed intestine of hunted animal and cooked over open re charcoal. It is a dish which needs a lot of skills to ll the mincemeat in animal intestine.

Ingredients: Goat Intesne: 1 No Mince Meat: 500 Gm Salt: To Taste Kachri Powder: 3 Tsp Nuts & Dry Fruits: A Bunch Coriander Powder: 1 Tsp Red Chili Pasted: 1 Tsp

Method: Mix the mince meat with all raw ingredients, fill the mixture in intesne with help of a keep and seal with help of thread. Arrange the charcoal for open fire cooking. Cook ll intesne gets shrink and meat gets cooked. Serve hot with garlic sauce. <<< 39 5th Anniversary Issue Part 2 / 2020 'King of Kebabs' the famous Imtiaz Qureshi also the world's first modern Indian chef's grandson, Shadab is in the 7th generation as a chef that prides itself as the guardian of the rich legacy of Nawabi cuisine. He has perfected the art of cooking in his career

spanning over 22 years. · Shadab Ahmad Qureshi

Murgh Bibi Ka Pulao

Ingredients: Chicken Curry Cut: 250 Gm Basmati Rice: 150 Gm Yellow Chili Powder: 10 Gm Green Chili: 10 No Salt: To Taste Green Cardamom: 2 Gm Cinnamon Stick: 5 Gm Clove: 3 Gm Block Cardamom: 2 Gm Ginger-Garlic Paste: 25 Gm Pure Ghee: 100 Gm Brown Onion: 100 Gm Bay Leaf: 5 No Lemon Juice: 50 Ml

Method: Cooking of Chicken: Boiling Rice: Heat ghee in a copper vessel (lagan) and add Wash, soak rice for 10 minutes. Boil water in a pan and add the whole the whole spices. When they crackle add the spices, salt and lemon juice. Add the rice and cook till 2/3rd done. chicken pieces and sauté. Add salt to the chicken pieces. Add ginger garlic paste and Cooking on Dum: brown onions and sauté again for a while till · Layer the cooked chicken with the boiled rice. Add a mixture of ghee the oil separates. Now put yellow chili and cream powder and all ingredients and cook well. Add · Line the lid with dough and seal the vessel. Put the vessel on an iron water and cook the biryani chicken. griddle or iron tawa and cook for 15 minutes on dum · Garnish with fried onions, coriander, mint, and elaichi powder. Serve hot with raita of choice. <<< 40 5th Anniversary Issue Part 2 / 2020 A master in hospitality management from North- Norway University, Shantanu plays with avours and techniques to create unique dishes. Apart from cooking he is also an avid reader and loves to travel. His report voted the Best project planning a 100- cover continental kitchen and restaurant for the Taj Group of Hotels. Shantanu Gupte Beetroot Ravioli Ingredients: Ciabaa Croutes: 4 No Beetroot: 1 No Goat Cheese: 50 Gm Pine Nuts: 20 Gm Onion: 20 Gm Chopped Garlic: 1 Tsp Mushrooms: 30 Gm Chives Chopped: 10 Gm

Method: · Wrap the beet root in n foil with rosemary & roast it ll tender · Cut the ciabaa into croutes slightly larger than beet root roundels · Sweat onion, garlic & chopped mushrooms · Toast pine nuts and chop them roughly · Thinly slice the beetroot on mandolin cut with a round ring · Mix the goat cheese, mushrooms, pine nuts and chives · Season and put it in a piping bag · Pipe on a beetroot slice & cover with another slice arrange on croutes · Garnish with olives & sherry maple dressing. <<< 41 5th Anniversary Issue Part 2 / 2020 Left school at the age of 16 and went into work in a kitchen because he enjoyed cooking and when he was 25, he was voted among the best 10 restaurant chefs in London. Shaun came to India when he was 30 and is still here. His food ideology is - great quality ingredients cooked simply full of avor and interesting avor combinations. Shaun Kenworthy Blueberry Upside Down Cake

This recipe takes me back about 25 years when we opened a restaurant in Manchester called Mash and Air. I had a blueberry pound cake on the menu and one day added a lile less flour to the recipe, baked them and the blueberries sank to the boom. What a disaster!

The cakes became part of the days staff food. Everyone loved, more of a pudding texture than a cake and from that day onwards I kept the recipe and re christened it as 'blueberry upside down cake', served warm with candied orange and creme fraiche ice cream. What a winner!

Ingredients: Self Raising Flour: 175 Gm Caster Sugar: 175 Gm Soened Buer: 175 Gm Eggs: 3 No Baking Powder: ½ Tsp Yoghurt: 1 Tbsp Zest of an Orange Lemon: 1 No Fresh Blueberries: 250 Gm lined 1kg loaf n. Or you could use a 8 inch cake n if you prefer and baked for 30 to 35 minutes unl a toothpick inserted came out clean Method: · As soon as it came out of the oven, covered it with a damp cloth to keep · Preheat oven to 160°c moist while cooling. Once cool, eat microwaved warm as a pudding or · Take all ingredients except blueberries in a as a cake slice but if you don't eat it all on the same day, it will keep moist bowl gave a good mix with a wooden spoon for days if kept it the refrigerator, wrapped in foil or cling film but it's to unl smooth and carefully. Srred in fresh moist to keep at room temperature for more than a day or two at it may blueberries, before spooning into a parchment aract mould. Also freezes well. <<< 42 5th Anniversary Issue Part 2 / 2020

Dynamic and target oriented, Sheetharam has been in the industry as a Culinarian for past 25 years dedicating him to learn and experiment with different cuisines around the world to satisfy guests and to redene their dining experience. Passion and interest in culinary art drove him to continue his learning in different prospective. He is member of many professional organizations including World Association of chef's societies (WACS) and General Secretary of South Indian Chef's Association (SICA). Sheetharam Prasaad Tender Coconut Pudding Ingredients: Tender Coconut Water: 1500 Ml Tender Coconut Pulp: 250 Gm Agar-Agar: 42 Gm Milk Maid: 600 Ml Milk: 1000 Ml

Method: · In a pan bring the milk to boil, add milk maid to it · Once the mixture gets thicken take it off the range, keep it aside · Make a fine paste of coconut pulp with lile coconut water · In a separate pan boil the tender coconut water and the agar-agar to it · Now take the boiled milk and add the coconut pulp, add milk maid allow it to cook · Finally add the boiled tender coconut water to it, allow it to cook · Keep the mixture aside.

Arrangement: · Take a cleaned coconut shell · Cover the outer layer with silver foil and close the holes · Place the coconut shells on top a stand or cup, so the shell is not disturbed Serving Option · · Now pour the mixture to it Remove the silver foil while serving · · Keep the coconut shell in the freezer Scope out a small poron of the pudding from the top, so that it looks below 5° C. likes a half broken coconut. Place some edible flowers or some honey. <<< 44 5th Anniversary Issue Part 2 / 2020 With 40 years of exemplary services in the gastronomic industry, Soundararajan has set new benchmarks of culinary excellence. He is co-founder of Young Chefs Association of India, Founder General Secretary of Indian Federation of Culinary Associations & Chefs Guild of India, President Mentor of South India Culinary Association, coordinator in the Educational committee of IFCA, etc. He won several accolades and awards for his work and services. Soundararajan

hoisin sauce, chili flakes and seasonings. Bring to a Honey Lacquered Turkey simmer and cook unl reduced by half, about 10 minutes. Set the glaze aside · Preheat an oven to 220°c · Place a sauté pan on a medium flame and season the turkey breast with salt on both sides. When the pan is hot, place the breast skin side down and slightly reduce the heat, unl seared · Brush the breasts on the skin side with the honey glaze and place in the oven to cook to a perfect and allow the honey to take on a shiny, lacquered finish. Allow to rest for 2 minutes before slicing.

Salad Assembly Ingredients: Romaine Leuce Torn Into Pieces: 30 Gm Ingredients: Tomato (Sliced): 40 Gm Turkey Breasts With Skin: 1 No Eggs Hard Cooked & Sliced: 1 No Soy Sauce Dark: 60 Ml Onions Sliced & Rings: 15 Gm Orange Zest, Cut, Strips: 5 Gm Bell Peppers (Sliced): 40 Gm Orange Juice: 60 Ml Orange (Segments): 30 Gm Brown Sugar: 15 Gm Dates (Seedless): 4 No Honey: 15 Ml Dressing: Honey Orange: 30 Ml Hoisin Sauce: 15 Ml Honey Lacquered Turkey Sliced Chili Flakes: 2 Gm

Seasoning: Method Five Spice Blend: 2 Gm · Layer leuce, tomatoes, onions, bell peppers and eggs in Salt: A/N a serving plate White Pepper: 2 Gm · Top with sliced honey lacquered turkey and garnish with Cinnamon (Ground): 2 Gm dates and oranges · Just before serving pour the dressing over the salad Method: · Chef's Tip: Five spice blend and cinnamon can be altered · In a saucepan over medium heat, combine the soy and you can use your choice of seasonings and spices. You sauce, orange zest, orange juice, brown sugar, honey, can also interchange dates with cranberry. <<< 45 5th Anniversary Issue Part 2 / 2020 Congratulations on this significant anniversary - one that marks 5 years since the launch of Better Kitchen. The “ magazine has been a wonderful contribution to our industry. Best wishes for future success, good fortune, and the attainment of new triumphs.

Subroto Goswami” Helped in reviving an Indian restaurant and making it run successfully, Subroto has specialized in opening new ve star properties. He has opened three ve star properties as executive chef. He is setting up standards and specications as well as implementing the same as per the requirements for different ve star chains and training the team so that a successful opening of the hotel takes place. Wood Oven Baked Herb And Pepper Crusted Kolkata Bekti Ingredients: Kolkata Bek Fillet: 300 Gm Fresh Thyme or Oregano Leaves: 5 Gm Fresh Bread Crumbs: 50 Gm Black Pepper Crushed: 2 Gm Buer: 100 Gm Olive Oil: 30 Ml Asparagus Tips: 50 Gm Seasonal Potatoes or Baby Potatoes: 50 Gm Zucchini: 80 Gm Baby Spinach Leaves: 100 Gm Lemon: 1 No Garlic: 20 Gm Onion Chopped: 30 Gm Salt: 10 Gm Basil Leaf For Garnish: 02 Mar Leaves

Method: · For Tomato Salsa

Chop finely the herbs taking care to remove and twigs · Cherry Tomatoes: 50 Gm Crumb the fresh bread into fine crumbs by rubbing with the Green Chili: 2 No palm · Tomato Juice: 20 Ml Mix the crashed pepper and herbs together and then mix in with the bread crumb 46 5th Anniversary Issue Part 2 / 2020 · Add 5 gm of buer in semi solid condion to the herb, · Blanch the vegetables, ensure they are not overcooked, black pepper and bread crumb mix well so that toss in buer, season them everything binds together · Blanch the spinach and toss with some chopped garlic, · Clean the fish and marinate with salt and lime juice season it · Roll the skin side of the fish on the bread crumb, herb · Cut the potatoes into wedges and boil them, later toss and pepper mix nicely so that the mixture scks to the in buer before serving and season them skin of the fish · Arrange the vegetables on the plate and then put the · Heat a pan and put a lile of olive oil and buer mixed salsa on the side together · Place the tossed spinach on the top and then place the · Put the fish fillet skin side down on the pan so that the fish fillet on top of the tossed spinach and potatoes bread crumb gets slightly crispy. Roll over and seal the · Garnish with slice of lemon (grilled) and can also add other side of the fish too some basil leaves. · In an iron skillet put some Olive oil and grease the pan, To make salsa put the fish with the skin side up inside the wood fired · Cut the cherry tomatoes roughly into oven set to a temperature of 250 degree cengrade and · In a bowl mix the tomato juice and cut tomatoes with cook for 10 minutes (ll cooked) some chopped green chilies. Serve fresh · Check by poking with a needle that the fish is cooked · Chef's Tip: In case you don't have a wood oven you can from inside also make this in an electrical or gas fired oven. <<<

Würfel Wins Most Innovative Kitchen Award 2020

Würfel was presented the Most Innovative Kitchen time in India and it is a hundred percent Italian award 2020 at the IKC annual awards. The award was masterpiece that will take your breath away. The kitchen bestowed for the Pulse Series, Gem Glass kitchen. uses vetrite glass which has rippling patterns causing pulsating effects and it comes in various colours. This India Kitchen Congress Awards' is one of the most kitchen also features an automated dado unit that popular awards in the country which recognizes operates with the press of a button. All the hinges and innovation in modular kitchens and cabinetry. IKC skirting come in matt black lacquer finish. commemorates and honors each awardee for exemplary and ground-breaking innovation. All elements of Würfel sourced from Europe, processed with top-of-the-line European machinery, to deliver Würfel launched The Pulse Kitchen Series for the first customized modular kitchens in India. On receiving the award Khanindra Barman, CEO and Co-founder at Würfel said “Würfel was launched with the novel intention of delivering European kitchens to Indian homes at a great price. Innovation and pro-activeness has always been an imperative part of our brand philosophy. Our vision still remains the same; to make the nation proud by putting Würfel on the global kitchen industry map. We are getting this award for the 2nd year in a row and it is a matter of absolute delight for all of us.” <

47 5th Anniversary Issue Part 2 / 2020 Happy five years of spectacular anniversary, wishing you many more year of unparallel success. May this “ successful journey of Better Kitchen, continue in the coming year. Best wishes for your future endeavours.

Sudershan S” Bhandari Innovative and open minded, Sudershan has 25 years of exceptional record of service at noted establishments. Cooking style has been inuenced by varied cuisines ranging from classical French to Italian, Chinese, Thai, and Lebanese to Indian regional cuisines, with an emphasis on best quality produce, cooked in an uncomplicated style. The taste is paramount- luxurious and constructed with passion and air. Scarmorza Murgh Malali Tikka Ingredients: Chicken Thighs: 840 Gm Ground Cardamom: 4 Gm Ginger: 1 Tspn Ground Chili: 8 Gm Garlic: 1 Tspn White Pepper Powder: 1 Tsp Curd: 80 Gm Salt: To Taste
Fresh Cream: 40 Ml Lemon Wedges: 1 No Milk: 20 Ml Sirka Onion: 100 Gm Scarmorza Cheese: 100 Gm Fancy Satay Sck: 5 No Cashews: 20 Gm Roasted Tomato Chutney: 60
Gm

Method: · Chicken thighs cut into cubes and keep aside · Soak the cashews in the milk for about half an hour and then grind them into fine paste · Mix together scarmorza, hung curd, cream, cashew paste, salt, pepper powder, ginger and garlic paste · Then dip the chicken pieces and rub the marinade into them and refrigerate for minimum 1 hour · Next skewer the marinated chicken pieces and cook in an oven for 10- 15 minutes at 180° C · Baste the chicken with buer while turning them occasionally · Arrange on sck. Serve piping hot with roasted tomato chutney and sirka onion. <<< 48 5th Anniversary Issue Part 2 / 2020 Making a mark in the culinary circles of India by winning numerous chef competitions both locally & nationally, Sudhakar has given a whole new dimension to the concept of culinary training in India. Coming back from the USA in the mid 90's, he felt that the hotel management courses conducted across the country are not helping students strive for excellence in the culinary profession. An educational society was formed taking the help of qualied chefs from abroad and India, culinarians from leading culinary institutes in America and hoteliers from India. He was made founder secretary and given the responsibility of setting up the culinary institute and managing it as a Director. Sudhakar N. Rao Chickudukaya Maamsam Ingredients: Oil: 100 Ml Muon Curry Cut: 400 Gm Onion: 2 No Ginger – Garlic Paste: 30 Gm Turmeric: 10 Gm Chili Powder: 20 Gm Chikudukaya Seeds: 250 Gm Cloves: 5 No Cinnamon: 2 Scks Bay Leaves: 3 Leaves Small Coriander: 1 Small Bunch Curry Leaves: 2 Springs Cumin Seeds: 10 Gm Green Chili: 5 Gm

Method: · De-string the broad beans and open each pod to make sure that there are clean. Rinse well keep aside · Heat oil in a pan, add whole garam masala coriander powder, salt, mix well and cook for 5 minutes spices · Pour water up to the level of the muon pieces, cover with lid and · Add chopped onions, green chilies and sauté cook ll the muon gets cooked unl they become so · Add chopped tomatoes tamarind and broad beans and dal mix well · Put ginger garlic paste and sr unl the raw · Cover with the lid and cook again ll the seeds, dal tomatoes and flavor disappears tamarind get cooked properly · Add muon pieces and cook on medium heat · Mix well once and keep it on the flame unl the moisture is for 5-7 minutes considerable reduced · Add turmeric powder, red chili powder, · Add chopped coriander leaves and turn off the heat. <<< 49 5th Anniversary Issue Part 2 / 2020 The Better Kitchen magazine, founded in 2015, caters to a wide audience both in professional and home kitchens, providing a delightful inventory of creative recipes, tracking emergent developments in the food industry as well as making available a platform for budding chefs and home cooks to interact with experienced and renowned experts. Through a wide variety of “events and content including interviews, contests and webinars, the magazine works to bridge the gap between home cooks and professional chefs, and provides a holistic view of food culture in India as well as internationally. In this time of deep crisis for the food industry, the magazine holds open conversations between different stakeholders of food culture and gives one hope that the food industry will rally through this difficult time and grow in new and interesting ways. Sudhir P”ai

Using of local ingredients at its best, implement the latest food trend, explore and highlight the regional cuisines of India, using his more than 25 years of experience, Sudhir has conducted training programs for students of IHM as well as workshops on Malwani cuisine for faculty of institutes afliated to the National Council, New Delhi. He has worked for various renowned Star category hotels in India and abroad, ight kitchens and Multinational companies. He has featured in innumerable culinary shows on TV and contributed to various renowned magazines and periodicals. Channa Ghashi-Black Garbanzo Beans and Yam Curry Mangalorean Konkani style Vegetarian delicacy, it is cooked in all auspicious occasions in the temples, wedding feasts and during Konkani religious ceremonies. a Konkani festive meal is incomplete without Channa Ghashi. tastes best when served on banana leaves with rice and all the other gamut of Konkani dishes. Ingredients: Black Garbanzo Beans: 1 Cup Yam Or Tender Jackfruit Cut Into Cubes: 1 Cup

For The Paste Grated Coconut: 1 Cup Tamarind: Marble Size Soaked In Water Red Byadgi Whole Chilies: 5 No

For The Tempering Coconut Oil: 2 Tbsp Mustard Seeds: 1 Tsp Curry Leaves: 2 Sprigs

50 5th Anniversary Issue Part 2 / 2020 For The Curry · For the Masala paste, grind red chilli, tamarind and Salt: To Taste grated coconut together with lile water to a fine paste · In a medium pan mix the boiled garbanzo beans, boiled Method: Yam, salt as per taste and the ground paste together and give it a good boil for about 5 minutes · Soak Garbanzo beans overnight and cook in a pressure · Temper the curry with mustard seeds and curry leaves cooker (about 5 whistles) ll they are so and well · Serve hot with steamed Rice and other Konkani dishes. cooked · Cut Yam (suran) into small ½ inch cubes and boil them separately ll tender and keep aside <<<

Congratulations to the Editorial team and other members of “Better Kitchen Magazine”. My heartfelt wishes on the significant anniversary. In the last 5 years the “Better Kitchen” has provided an Excellent “ Culinary Path by providing great write ups by talented chefs by paving a path towards culinary excellence to the young and budding chefs, besides being a haven to great recipes and tips which are simple to follow and healthy, to cooking enthusiasts and house wives. I wish you great success, good fortune and attainment of new triumphs. Sudhish Kumar Pande” A mentor and guide to several budding chefs, Sudhish has more than four decades of experience in culinary arts. He is food advisory panel member of Frankenberg Germany for the development of Indian Menus. During his career he has won numerous accolades and awards including Life Time Achievement Awards by WICA. He is the one who introduced the concept of vegetarian food to Saudi Arabian Airlines. Dhigri Makai Bhaji & Garlic Bread With Olive Oil, Balsemic & Oregano (A Variation of Pao Bhaji)

Ingredient: Beetroot Chopped: 20 Gm Mushrooms (Dhigri) Sliced: 200 Gm Tomatoes Chopped: 100 Gm Makai Fresh (Corn Kernel) Blended: 200 Gm Onion Chopped: 100 Gm Cauliflower Chopped: 50 Gm Ginger Grated: 20 Gm Green Capsicum Chopped: 50 Gm Garlic Fine Chopped: 20 Gm 51 5th Anniversary Issue Part 2 / 2020 Green Chilies Finely Chopped: 2-3 No Green Coriander Chopped: 20 Gm Lime Juice: ½ No Other Ingredients Refined Oil: 50 Ml Cumin Seeds: ¼ Tsp Coriander Powder: 1 Tsp Turmeric Powder: ¼ Tsp Garam Masala: ½ Tsp Pao Bhaji Masala: 3 Tsp Salt: To Taste Buer: 60 Gm

Method: · Heat the sauce pan and add oil, when oil is hot add the cumin seeds · Add the chopped onions and cook ll onions are translucent · Add ginger garlic and pinch of salt. Adding of salt restricts the burning of ginger garlic. Add green chilies · Add the coriander powder and turmeric powder For Garlic Bread spread/dip and cook Garlic Bread Slices: 1 Loaf · Now add Mushrooms and let it cook, when done Olive Oil: 80 Ml add all other vegetables except the corn. Add salt Balsamic Vinegar: 30 Ml as per taste Chili Flakes: ½ Tsp · Let the vegetables get cooked then add the Oregano: ¼ Tsp blended corn and garam masala. Let it cook by Salt: To Taste connuously srring it · Now add chopped coriander and pao bhaji masala Method: and buer · · Heat a frying pan and toast the galic bread Check for salt once again as addion of corn will · Make the dip by whisking Olive oil, balsamic vinegar, chili change the taste. Switch off the heat and add lime flakes and oregano with salt juice · Apply on toasted garlic bread and serve with variaon of pao · Serve hot with garlic bread. bhaji. <<< Facing problem in running a <<< restaurant...

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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] Working with the Industry for about 18 years now, Sujeet has managed some of the leading hotel kitchens. He has a sound knowledge regarding the matters of sales and costs documentations and inventory control for timely indenting of supplies apart from overseeing all aspects of kitchen management ranging from food production monitoring, ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food. Currently working with Hilton as an Executive Chef. Last year he won Executive Chef of the Year (North India) award. Sujeet Singh

Cornfed Chicken Roast Ingredients: Chicken Breast: 1200 Gm Chicken Thigh: 900 Gm Salt: 30 Gm Black Pepper: 5 Gm Olive Oil: 100 Ml Thyme: 5 Gm Garlic: 10 Gm Buer: 50 Gm Milk: 600 Ml JD Sauce: 200 Ml JD Whiskey: 50 Ml Polenta: 200 Gm

Method: · Marinate the cornfed chicken with salt, pepper and olive oil · Keep marinated chicken for resng for at least an hour · Marinated chicken need to be braised on high heat and keep it inside the roasng pan in oven for about 15-20 minutes at 250° Celsius · Take a pan sauté garlic and polenta. Cook polenta with milk and finish with salted buer · Make JD sauce using the dripping sauce of cooked cornfed chicken finish with jack daniel · Serve cornfed chicken on the bed of crumble polenta and JD Sauce. <<<

54 5th Anniversary Issue Part 2 / 2020 World renowned culinary advisor and interested in vedic cooking, Sunil has always been fascinated by the royal cuisine of Awadh and revived it in USA. His biryani techniques were featured in a short lm in USA produced in association with Boston University. He has more than 30 years of experience in India and several countries. His cuisine and recipes are popular enough to attract the media, wherever he has been. Sunil Soni Bathua Bar Ingredients: Boiled and Grinded Bathua: 2 Tbsp Khoya: 1 Cup Pista Coarsely Grinded: 50 Gm Khand: ½ Cup Kewra Essence: Few Drops Chopped Dry Fruits as per Choice

Method: · Dry the water of boiled bathua · When water dries add khoya and roast ll it become thick · Add sugar, pista and kewra essence · Cook ll it become thick · Now set it in mould or greased plate · Cool and de mould. · Garnish with dry fruits and serve. <<<

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55 5th Anniversary Issue Part 2 / 2020 Congratulations on your anniversary and best wishes for many more such celebrations and “continued success in spreading cheer and information of good food among the hospitality fraternity and society at large. Sunit Sharma ” A rm believer in traditional and local food, Sunit has led some of the nest 5 star kitchens and teams in India and abroad during his 22 years of career. His last assignment was heading the Culinary Team at Cidade de Goa Hotel and Resort as the Executive Chef before starting his Modern Restaurant Consultants. He has received several accolades and awards. He is Vice President of Culinary Forum of Goa. Goan Crab Cutlets with Roasted Tomato Chilli Relish Ingredients: Salt: To Taste Fine Sooji/Rawa To Coat: 200 Gm For The Crab Cutlets Refined Oil To Use For Pan-Frying Crabscks (Roughly Chopped) or Fresh Crab Chunks: 400 Gm Spring Onion Chopped: 50 Gm For The Tomato Chilli Relish Green Basil Leaves Chopped: 25 G Cherry Tomato: 200 Gm Grated Boiled Egg Whites: 2 No Onion Dices: 50 Gm Egg: 1 No Garlic Cloves: 20 Gm Boiled Potatoes (Grated): 50 Gm Extra Virgin Olive Oil: 20 Ml Garlic Chopped: 10 Gm Goan Red Buon Chili Dry: 4 No Olive Oil: 20 Ml Peppercorns: 5 No Lemon Juice: 10 Ml Brown Sugar (Oponal): 10 Gm Mayonnaise: 20 G Salt: To Taste Chopped Black Olives: 20 G Coriander Leaves: 20 G Method: · Mix all the ingredients together for the relish, put in small roasng tray and put in oven (220° C) for roasng · Sr once aer 10-12 minutes, and remove when all the vegetables are slightly browned and cooked · Keep aside ll cool. Blend and adjust seasoning and keep chilled ll service. Add the chopped coriander leaves · Mix all the ingredients for the crabcakes and mix well · Divide into 16 equal parts. Shape them into round smooth disc, coat lightly in rawa/sooji and panfry ll golden brown colour. Takes about 1-2 min to cook on either side. Flash cook in oven for 3-4 minutes · Remove on kitchen paper to drain the extra oil · Serve hot along with roasted tomato and chili relish. <<<

56 5th Anniversary Issue Part 2 / 2020 Dynamic competent professional with 35 years' experience, Suresh has served customised food to several celebrities & VVIPs and headed the 10,000 pax outdoor catering during the vibrant Gujarat event. His articles are regularly published in local newspapers and he also hosts couple of television prgrammes in Gujarati channels. Suresh Khanna Grilled Rack of Lamb Ingredients: Rack of Lamb Chine Bones Removed and Excess Fat Trimmed: 2 No (2 ½ Pounds Each) Salt and Freshly Ground Black Pepper: To Taste Dijon Mustard: 2 Tbsp Parsley Chopped Flat-Leaf: 1 Tbsp Rosemary Chopped: 2 Tsp Thyme Chopped: 2 Tsp Caramelized Onion Jus

Method: · Light a grill or preheat a grill pan. If using charcoal, let the coals burn unl white, then push them to one side of the grill. Season the lamb with salt and pepper. Spread the meaty sides of the racks with the mustard and then press the parsley, rosemary and thyme onto the meat · S e a r the racks of lamb over high heat, or directly over the coals, meaty side down, unl they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones poinng up and grill unl the meaty sides are nicely browned on the boom, about 3 minutes. Turn the racks bone side down and lower the heat to moderately low, or move the racks to the cooler side of the grill. Cover the grill and connue cooking unl an instant-read thermometer inserted in the center of the meat registers 130° for medium-rare meat, about 20 minutes and let rest for 10 minutes · Then again grill the rack for another 4-5 minutes over low flame · T h e n plate the racks of lamb in choice of your plate or plaer and serve with the Caramelized Onion Jus. <<<

57 5th Anniversary Issue Part 2 / 2020 My heartfelt congratulations on this significant anniversary - one that marks 5 years since the foundation of the “Better Kitchen Magazine”. Over the years, your publication has forged an impressive path, “attaining widespread recognition and becoming a forum for the promotion of hospitality culture and bringing 360 degree media solution for kitchen & allied industries. Your magazine act as a complete guide for the entire hospitality sector solution. Please accept my best wishes for your future success, good fortune, and the attainment of new triumphs. Swapnil Mule ”

With a air for exquisite design, Swapnil utilizes all of his 15 years of culinary experience and has brought innovative energy to the hotel's diverse culinary scene. He is creating new dishes using fresh produces from the local market. He likes to nurture budding talent and has created several programs and mentored numerous aspiring chefs. Humble Potato & Banana Blossom Shammi Kebab With Ambe Halad Raita Ingredients: Banana Blossom (Cleaned & Overnight Soaked): 500 Gm Potato Cubes: 100 Gm Pomegranate Seeds: 100 Gm Sliced Onion: 50 Gm Ginger Chopped: 20 Gm Garlic Chopped: 10 Gm Green Chilly Chopped: 5 Gm Fresh Coriander Root: 10 Gm Fresh Mint Root: 10 Gm Khus Khus - Cashew Paste: 20 Gm Javitri-Elaichi Powder: 5 Gm Yellow Chili Powder: 5 Gm Cumin-Coriander Powder: 5 Gm Shahi Jeera: 2 Gm Salt: 5 Gm Ghee: 50 Gm Banana Leaf: For Garnish


Raita
Coconut Shell 1 Inch: 1 No Ambe Halad (Peeled & Grated): 20 Gm Whole Dry Spices: 5 Gm Hung Curd: 70
Gm

58 5th Anniversary Issue Part 2 / 2020 Honey: 5 Ml · Let the mixture cool. Smoke it by burnt coconut shell, Roasted Jeera Powder: 5 Gm dry spices and ghee for 30 seconds Black Salt: 2 Gm · Using hand, make small cylindrical ball and form a cavity. Fill pomegranate seeds in the cavity and Method: enclosed it · · Heat ghee, temper shahi jeera, add onion, ginger, garlic, Seared them on medium flame both sides · green chilly, coriander, mint root. Saute for some me Serve with ambe halad raita. · Add banana blossom and potato, cook on medium flame unl all the moisture evaporates Raita · Now add cashew paste and dry masalas Mix all the ingredients together and refrigerate. · Cook unl ghee separates and mixture comes together <<<

Developing the culinary world with his skills and knowledge in gastronomy, Tushar fullled his father's dream of becoming a chef. His experience varies from report preparation to menu design, food preparation to event planning, club F&B operation to hygiene & sanitization. He is the treasurer for Western India Culinary Association and executive board member of the Chefs Guild of India. Tushar Malkani

Braised Lamb Shanks Tomato Paste: 2 Tbsp Chicken Stock Low Sodium: 500 Ml Ingredients: Thyme (Preferably Tied Together): 5 Sprigs Lamb Shanks: 4 Around 400 Gm Each Dried Bay Leaves: 2 No Salt: 1 Tsp To Serve Pepper: 1 Tsp Mashed Potato, Polenta or Pureed Cauliflower Onion Finely Diced: 1 Cup Fresh Thyme Leaves, Oponal Garnish Garlic Cloves Minced: 3 No Carrot Finely Diced: 1 Cup Method: Celery Finely Diced: 1 Cup · Preheat the oven to 350° F/180° C Red Wine: 625 Ml (Not Expensive One) · Pat the lamb shanks dry and sprinkle with salt Can Crushed Tomatoes: 800 Gm and pepper

59 5th Anniversary Issue Part 2 / 2020 · Heat 2 Tbsp of olive oil in a heavy based pot over high heat. Sear the lamb shanks in two batches unl brown all over, about 5 minutes · Remove lamb onto a plate and drain excess fat (if any) from the pot · Turn the heat down to medium low. Heat remaining 1 Tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes · Add carrot and celery. Cook for 5 minutes unl onion is translucent and sweet · Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Sr to combine · Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged · Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours · Remove from oven, remove lid and then return to the oven for another 30 minutes (so 2 1/2 hours in total). Check to ensure lamb meat is ultra-tender (use two forks) - if not, cover and keep cooking. Ideal is tender meat but sll just holding onto bone · Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme · Strain the sauce into a bowl, pressing to extract all sauce out of the veggies. Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a syrupy consistency - I rarely need to. Taste then add salt and pepper to taste · Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce! Garnish with thyme leaves if desired. <<<

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60 5th Anniversary Issue Part 2 / 2020

Thinking out of the box for innovation, sourcing fresh and the best local produce in a kitchen, Vaibhav is currently working as chef consultant with VIETNOM to bring in the authentic Vietnamese cuisine to the palates of Indians. Judge for culinary competitions, speaker and former corporate chef with Yuvi Hospitality group, he got many accolades and awards. He is the member of World Association of Chefs Societies, Indian Culinary Forum and Young Chef Association for Sustainable India and Slow Food Chef Alliance. Vaibhav Bhargava Beetroot Kebab Roasted Beetroot, Feta And Cream Cheese Stuffed, Topped With Aam Papad Chutney

Ingredients Beetroot: 200 Gm Green Chili: 10 Gm Potato: 50 Gm Roasted Gram: 30 Gm Onion: 15 Gm Chat Masala: 5 Gm Garlic: 10 Gm Salt: To Taste Ginger: 5 Gm Red Chili Powder: 5 Gm Coriander: 5 Gm Cooking Oil: For Deep Frying

Method: · Peel and grate potato, beetroot in a bowl · Add coriander, chili, garlic, ginger and all dry ingredients in it · Mix all the ingredients and give them the shape of small kki by making hands greased · Put oil in a frying pan and place on heat · Place the kebabs in plate and keep in refrigerator unl they hold the shape and the oil heats up · Pan fried the kebabs in hot oil and drain on a dish lined with paper towels · Serve hot with aam papad chutney and some crumbled feta top on kebabs. <<<

62 5th Anniversary Issue Part 2 / 2020 Congratulations to Better Kitchen and its team. As a Chef, we are much concerned with innovations, creativity and health of guests through food we prepare and present. Better Kitchen is disseminating the “knowledge of all kitchens as well as cooking aspects which helps us to achieve our personal as well as organisational goals. I wish a fulfilling, meaningful bright future ahead. Varinder Singh” Rana Seven Limca Records holder, author of 12 books and 21 research papers, Varinder received his Doctorate (PhD) in hospitality from Amity University. With 20 years of experience in academia and industry, he is providing services to various hotels, Punjab Tourism Development Corporation and couple of universities. He initiated a bakery unit at central jail, Ludhiana and doing various cooking shows on television. He won two silver medals and one bronze medal for India at International Culinary Challenge, Uzbekistan. Punjabi Kadhi Pakora Surprise Ingredients: Boiled Rice: 100 Gm Yoghurt: 1 Cup (Blended with 1.5 Cup Water) Gram Flour (For Pakora): 100 Gm And 2 Tbsp Spoon For Kadhi Mustard Oil: For Frying Green Onion (Sliced): 2 No Garlic (Chopped): 1 Tsp Ginger (Chopped): 1 Tsp Green Chilies: 2 No. Coriander Seeds: 1 Tsp Fenugreek Seeds: 3-4 No Asafoeda (Hing): 1 Gm Cumin Seeds: ½ Tsp Turmeric: ½ Tsp Red Chili Powder: ½ Tsp Whole Red Chilies: 2 No · Coriander Powder: ½ Tsp Salt: To Taste Coriander Leaves: For Garnish

63 5th Anniversary Issue Part 2 / 2020 Method: · In a bowl take boiled rice, salt, chopped green chillies · Mix 2 table spoon gram flour to blended buer milk, add and mix well · turmeric and salt In another bowl make a thick baer of gram flour, · Heat Mustard oil. When it gets smoke, reduce the flame. turmeric, salt, red chili powder · Add fenugreek seeds, cumin seeds, coriander seeds and Heat mustard oil in a kadhai. Make small balls of rice and whole red chilies. When spices get crackle add sliced put it into the gramflour baer. Coat the baer on rice green onions and green chilies. Add asafoeda and balls and fry in mustard oil. When the rice balls are fried chopped ginger garlic. Cook ll ginger and garlic turns to properly, remove from oil · light brown. Add red chili powder and coriander powder In a plate, pour kadhi and in the centre keep one or two · Add gramflour and buermilk mixture. Cook on slow fried rice balls · flame it gets thick and gets well cooked Garnish the dish with fried red chilies, chopped onion and coriander leaves. <<<

Apart from applying his knowledge and experience in the kitchen, Vasant has been writing innovative articles and has featured in television programmes on CNBC Awaaz, Food Food, MTV, TV9 etc. During his career of 22 plus years he has worked with brands like Hyatt Hotels, Le Meridien, Holiday Inn, etc and now leads the culinary team at The Radisson MIDC – Mumbai. Vasant Khot Agri Fish Cartoccio Ingredients: Rawas Cleaned And Fillet: 500 Gm Onion Red: 40 Gm Coconut Desiccated: 70 Gm Coriander Leaves: 20 Gm Dry Red Chillies: 3 No Ginger: 40 Gm · Garlic: 20 Gm Turmeric Powder: 10 Gm Cumin Powder: 30 Gm

64 5th Anniversary Issue Part 2 / 2020 Garam Masala: 20 Gm cumin powder and green chilies Green Chilies: 3 No · In a pan heat oil add the chopped onions and sauté Refined Oil: 200 Ml · Pre heat oven for 20 minutes at 200° Celsius Lemon: 2 No · Add ginger garlic and mix well now add the thick masala Salt Table: As Per Taste paste and add salt keep aside Silver Foil: As Required · Marinate the Rawas with the cooked masala and place it on the silver foil wrap it and cook it in the oven Method: · Serve the Agri style fish Cartoccio with rice and lemon. · In a blender make a thick paste of coconut, coriander leaves, dry red chilies, turmeric powder, garam masala, <<<

My best wishes and felicitations to the hard working and enterprising team at Better Kitchen. The work done by Better Kitchen in the last 5 years has been “truly amazing and more so in these last few months in the pandemic time. They have kept the motivation levels of all involved in kitchens i.e. chefs, entrepreneurs, vendors, students and all on a high level. The task of putting together an anniversary issue is a well thought out initiative that is another aspect of keeping the fraternity involved in a constructive way in these difficult times. My best wishes to the entire team. Vijaya Baskaran”

Socially responsible and is known for the innovative start up Everything Recycles of which he is Co- Founder & Director, Vijaya has more than four decades of experience in leading hotel companies. He is actively involved in organizing IFCA's culinary congress and other events over the years. He also represented India in Asia Pacic forum of Chefs in Bangkok, Gold Coast and was judge at Bocuse d'or at Shanghai. He is the recipient of IFCA National Culinary Award 2012, IFCA Culinary Leadership Award, IFCA Chef of the Year and Golden Hat award from South India Culinary Association. He is the Vice President of Indian Federation of Culinary Associations.

65 5th Anniversary Issue Part 2 / 2020 Roasted Salmon Chunks with Almond Crust Served with Almond enriched Polenta Method: · Preheat an oven to 180 C. Spray a rimmed baking sheet with Almond oil spray · Place the fish, on the pan. Brush with Almond oil and squeeze the juice from the lemon halves over the fish. Season with salt and pepper and spread the mustard lightly over the fillets · Tear the bread into 1-inch pieces. Place in a food processor and grind to fine crumbs. Transfer 1/2 cup (1 oz./30 g) of the breadcrumbs to a small bowl. add Almond Powder to the bowl with the crumbs. Sr in the green onions, lemon zest and the 1 Tbs. Almond oil, and season with salt and pepper · Just before roasng, divide the bread crumb mixture among the fillets, pressing it onto the top of each piece. Transfer to the oven and cook unl the fish is just springy to the touch and the breadcrumbs start to brown, Ingredients: about 10 minutes, depending on the Fish Chunks Salmon: 200 Gms thickness of the fish. Transfer the fish to Cold Pressed Almond Oil: 5 Ml plates on Polenta and serve immediately. Lemon: 1
No
Salt: To Taste Polenta

Mustard Sauce: 6 Gm Follow the instrucons on Polenta Mix. (Add Bread Slice: 2 Nos the Almond powder 1/4 the of the total polenta Almonds Powder: 30 Gms quanty before starng). Onion: 50
Gm Lemon Zest: 15 Gm Polenta with Almond Powder: 75 Gm <<<

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66 5th Anniversary Issue Part 2 / 2020 A chef, author and consultant for all types of hospitality projects like hotels, theme restaurants, cafes, resorts, bakeries, Indian sweets house, commercial kitchens, Vikas during his career progression realized that food can be a lot more than we know it. Following his instinct, he quit working as GM and dived into his passion by starting Core Hospitality and never to look back. He has ongoing projects in more than 30 cities in India and also has successful overseas projects up his sleeves. Vikas Chawla Punjabi Mutton Curry Ingredients: Muon Leg Pieces: 1 Kg (A Mix Of Leg Thigh & Shoulder Can Also Be Taken) Ghee: 120 Ml Cumin Seeds: 1 Tsp Cinnamon Sck: 2 Inches Long Small Cardamom: 5 No Black Cardamom: 2 No Cloves: 5 No Black Peppercorns: 8-10 No
Onions: 400 Gm Ginger Garlic Paste: 100 Gm Coriander Powder: 4 Tsp Turmeric Powder: 1 Tsp Degi Chilly Powder: 2 Tsp Cumin Powder: 1 Tsp Dry Ginger Powder: 1 Tsp Garam Masala: 1 Tsp Fresh Coriander: A Handful Boiling Hot Water: 1.25 Litre

Pre-Preparations: · Wash the muon pieces thrice and clean with kitchen cloth, to get rid of excess water on pieces · Peel, wash & finely slice onions · Wash & chop fresh coriander leaves Chef's Tip: Adding cold water in between cooking · Instead of adding packed garam masala, you must try fresh results in shrinkage and dryness of meat. masala by grinding whole spices to intensify more flavours in curry Method: · Take water in another pan and let it boil because we'll add hot · Place the handi on large burner of your cooking water aer roasng meat. range and heat ghee on medium high heat (Always 67 5th Anniversary Issue Part 2 / 2020 prefer handi for cooking meat or chicken. A handi is · When the second batch of the meat is also seared, add deep and wide mouthed cooking vessel and at the same third and final batch of muon pieces and sr again on me, the base of the vessel is wider than the mouth) same heat for 5-10 minutes · When oil is hot, add cumin seeds and let them spluer · Now reduce the high flame to medium and keep on · Immediately add whole spices like cardamoms, srring meat & onions for at least 20 minutes cinnamon, cloves & peppercorns · Aer the cooking and roasng, you'll noce a good · Sr for 1-2 minutes and add sliced onions golden colour on meat and onions will become mushy · Cook the onions on same medium high heat and keep · At this stage, add ginger garlic paste and need to cook ll srring with spatula it is well done or the raw flavour of garlic goes away · Aer 10-12 minutes, when onions will get a light brown · Aer it is done, add coriander powder, turmeric, degi colour then increase the flame to high chilly and cumin powder, keep srring meet along with · Now divide the muon pieces into three equal parts spices constantly for 2 minutes and add one part into the handi. Keep srring · Now pour over hot water, reduce the flame to low and constantly to sear it (Searing is the technique used in cover the handi roasng and grilling, in which meat is cooked at high · Simmer the muon curry on low heat for 20 minutes temperature unl colour changes and lock in the juices and then add salt and dry ginger powder, sr well of meat). If you add all the pieces in one me, this (Never add salt in the beginning as it can bring out lowers the temperature inside the Handi. Muon will moisture from the meat and results in dry meat dish) not get seared and release its moisture. As result, the · Let the muon curry simmer again for 20-30 minutes meat turns out “dry” rather than moist & juicy and check muon pieces randomly whether it is tender · Aer 5 minutes when you noce the meat is properly or not seared, add the second batch of muon pieces and · Finish the muon curry with garam masala & fresh cook again on high heat for another 5 minutes to sear coriander leaves, sr well, le it for another 10 minutes them too · Serve hot with chapas or steamed rice. <<<

Something is missing in your kitchen or recipe. Better Kitchen’s experts will provide the solutions to your problems / queries. Contact us at [email protected] 68 5th Anniversary Issue Part 2 / 2020 3rd Generation Cooking Technology Induction Technologist “ I n d i a n i s e d B y A n I n d i a n , N o t O n l y F o r I n d i a n s . . . ”

WE PROMOTE COOKING TECHNOLOGY • safe • fast • clean • cool • efficient Contact: Anil Desai Email: [email protected] Mobile: +91 9099090611 I extend my warmest greetings to the readers of the Better Kitchen on its 5th anniversary and congratulate the devotion with which Better “Kitchen has been an ambassador of our Kitchen industry. Over the years, the magazine has forged an impressive path, attaining widespread recognition and I hope that the magazine will continue to promote the different facets of kitchen for many years to come. Vikas Khanna” Humanitarian, lmmaker, cookbook writer, restaurateur, judge in MasterChef India and chef, Vikas was born, bought up and learnt rituals in Amritsar and from his home in New York, celebrity and Michelin star winner, Vikas has launched a food drive during COVID-19, feeding more than 50 millions meals in 125 Indian cities. Festive Lavender Eggnog

Ingredients: Whole Milk: 4 Cups Sugar: To Taste Or ¾ Cup Lavender Extract: ½ Tsp Pure Vanilla Extract: 1 Tsp Large Eggs Yolks: 8 Heavy Cream Beaten: 1 Cup

Method: · In a medium saucepan over medium high heat, heat milk, sugar, lavender and vanilla, whisking unl sugar dissolves. Remove from heat · In a mixing bowl, whisk egg yolks, unl lighter in color. Very gradually pour hot milk mixture while whisking connuously. Return this mixture to low heat, whisking connuously unl mixture becomes very creamy and coats the back of the spoon. Sr in the cream and mix well · Remove from heat, cool to room temperature, cover and chill overnight and serve. <<< 70 5th Anniversary Issue Part 2 / 2020 Wishing Ekta Bhargava, the enthusiastic publisher & Better Kitchen team a very Happy 5th anniversary, it is nearly half a decade since you started, best wishes from Bengaluru to the bi- “monthly magazine exclusively devoted to meet the commercial and household kitchen needs & solutions. I am sure the readers are happy to see success of your magazine and this is only happened because of the your team's dedication and passion, keep up with your excellent work. Wishing you all amazing years ahead. Kudos! Vikas Seth” Acumen of culinary innovation and the palate of a gourmand – few virtues that he honed and enhanced during his stint at the Culinary Institute of America, Vikas has been the brain behind multi-award-winning restaurants, Sanchez Taquería & Cantina, Sriracha Robata - Contemporary Pan-Asian Dining, amongst others. He authored books for private circulation “The Modern Indian Odyssey” highlighting his take on Indian Food and a unique twin cover restaurant book on 'Sanchez & Sriracha'. Dark Chocolate Guacamole, Toasted Pepitas Cinnamon Sugar Dusted Nachos Ingredients: Dark chocolate Guacamole Ripe Avocado: 1 No Organic Honey: 1 Tbsp Dark Chocolate, Melted: 4 Tbsp Olive Oil: 1 Tsp
Salt: A Pinch

Cinnamon Sugar Dusted Nachos Flour Torllas: 2 No Buer Melted:
1 Tbsp Cinnamon Powder: 1 Tsp Hibiscus Dust: 1 Tsp Castor Sugar: 2 Tbsp

Garnish Orange Zest: ½ Tsp Roasted Pumpkin Seeds: 1 Tbsp

71 5th Anniversary Issue Part 2 / 2020 Method: · Cut the flour torllas to triangles, bake it in the oven at · Cut avocados into half. Remove seed. Scoop out 180° C for 5 to 7 minutes ll it becomes crispy · avocado flesh from the peel into a mixing bowl. Discard Take it out and when the chips are sll warm brush it any browned areas. Cut into small cubes a table spoon with melted buer on both the sides · of avocado and keep it aside for the garnish, smear it Toss the chips in the flavored sugar lightly and keep it on with a lile olive oil a separate plate and you have your cinnamon sugar · Using a fork, mash the rest of avocado, add in honey, dusted nachos ready · melted dark chocolate, olive oil and pinch of salt. Blend For finishing, take out the chocolate guacamole and well and your Dark Chocolate Guacamole is ready. Now pipe it well in the centre of the plate, grate fresh orange transfer the mix in the piping bag. Keep the piping bag in zest on top, arrange cinnamon sugar nachos on the side the refrigerator ll required and garnish the mousse with roasted pumpkin seeds, · Mix castor sugar, hibiscus dust and cinnamon powder which are called Pepitas and cubes of avocado. together and keep it aside ll required <<<

Food is the nourishment for life, it has been evolving from thousands of years even since the life is there in existence . Humans have developed the food as per the need and modified the food ingredients as per their “convenience. The time has come to become conscious on our food habits and eat wisely. Food to be enjoyed through all senses and not to be consumed too much and not too less. We must shift to a sustainable way of living · and source food ingredients that are grown responsibly without damaging the ecosystem. Live a life that is good for people and planet. Vinod Bhatti” Responsible for planning and development of IKEA food range in India, Vinod over the years, has worked with various organizations of repute including his last assignment at the American Embassy in Delhi where he was working in the capacity of an Executive Chef for Delhi and Mumbai operations. Citrus Salmon Salad with Orange Vinaigrette Ingredients: Salt: ¼ Tsp Skinless Salmon Fillet: 1 (1½ - Pound) Pepper: ¼ Tsp Oranges: 6 No Jamaican Jerk Seasoning: 2 Tbsp Olive Oil: 6 Tbsp Cooking Spray Dijon Mustard: 1 Tbsp Mixed Greens: 6 Cups Honey: 1 Tsp Assortment Of Leuce: 6 Cups Pecans: 6 Tbsp

72 5th Anniversary Issue Part 2 / 2020 Method: · Grate ½ teaspoon rind from orange · Peel oranges · Cut out citrus secons over a bowl, reserving juice. Set fruit aside. Squeeze membranes over bowl to extract addional juice · Discard membranes. Combine 6 tablespoons juice, rind, oil, and next 4 ingredients; sr with a whisk. Cover and chill. Reserve remaining juice for another use · Preheat broiler · Rub seasoning over fish. Place fish on a broiler pan coated with cooking spray · Broil 14 minutes or unl fish flakes easily when tested with a fork · Combine fruit · Drizzle dressing over salad; toss · Divide salad evenly among 6 plates; top with cooked salmon fillet · Sprinkle with pecans. <<<

Acquired wide ranging experience in preparing all sorts of bakery and pastry items to suit the global palate while retaining its authentic and traditional avours and gained recognition, Vivek has 20 years of experience in driving hotel operations, kitchen management, hospitality, guest servicing, menu planning, inventory management, cost · control, F&B operations, quality & hygiene, revenue generation, team management, training, public relations, general administration, liaison & coordination. Working as Executive Pastry Chef – ITC Maratha, Mumbai. Vivek Kadam

73 5th Anniversary Issue Part 2 / 2020 Ruby Hazelnut mousse French Meringue spear and Raspberry Pate de fruits Raspberry Pate de fruit Ingredients: Frozen Fruit Purée, Sugar Added: Raspberry – 750 Gm Yellow Pecn: 16 Gm Sugar: 75 Gm Sugar: 625 Gm Glucose Syrup: 300 Gm Dark Chocolate- 63% - 125 Gm Acid Soluon: 6 Gm Raspberry Liquor: 12 Gm

Method: · Warm the raspberry purée to 50°C · Mix the pecn and 75 gm of sugar. Sprinkle into the warm puree · Boil for 1 minute and whisk constantly · Add the glucose syrup and allow the soluon to recover to a boil · Add the sugar ¼ at a me as not to drop the temperature in the pot. Alternately, you can cook to 103°C · Add the raspberry spirit and chocolate. Whisk it well · Add the acid soluon. Frame, cool and cut before coang in acidified sugar. Chocolate Hazelnut Mousse Ingredients: Dark Chocolate: 100 Gm Hazelnut Paste: 40 Gm Buer: 10 Gm Eggs: 3 No Whipping Cream: 75 Ml For French Meringue Sugar: 35 Gm Ingredients: Salt: A Pinch Egg whites: 4 No large (142 grams) cream of tartar: 1/4 Tsp Method: granulated sugar: 198 gm Vanilla extract or other flavoring (oponal) · Separate egg whites from egg yolks · In a chilled bowl, whip cold whipping cream with icing sugar unl so peaks Method: · In a separate clean bowl, beat egg whites with a pinch of salt · In the bowl of an electric mixer fied with a whip unl they are firmly mounted and put aside aachment, whip the egg whites and cream of tartar · Break the chocolate into small pieces and melt with buer on medium speed unl lightly foamy, 30 seconds to 1 in a double boiler at a low simmer, srring occasionally. minute Once the chocolate is almost melted (with small lumps le), · Raise the mixer speed to high and add the sugar in a mix with a rubber spatula, pour into another bowl and slow, steady stream. Connue whipping unl the connue to sr while cooling. Add egg yolks at room meringue holds desired peaks (about 4-5 minutes for temperature one by one to the melted chocolate while so, 5 to 7 minutes for medium, 8 to 9 minutes for mixing sff). Add the vanilla (or other flavoring, if using) · Sr the whipped cream in the chocolate/egg yolks mixture towards the end of mixing. Use immediately. Pipe the · Gently fold egg whites into the main mix with the spatula ready Meringue in spear mould and bake in low oven for 2 to 3 Hour. (do not sr). <<< 74 5th Anniversary Issue Part 2 / 2020 Many congratulations to Better Kitchen for successfully completing “ 5 years, wishing you all the best for many more publications. · Yogendra” Negi

Curious to know about the history and the tales related to the recipes, Yogendra has been enthusiastic about the ingredients. This leads him to work with R&D of various reputed organizations like, Yum! Restaurants, Compass Group & Tata Smartfood. He had the experience of a couple of pre-opening as well. Goan Prawns Curry Ingredients: For The Paste Fresh Grated Coconut: ½ Medium Coconut Coriander Seeds Whole: 1½ Tbsp Leveled Cumin Seeds Whole: ½ Tbsp Leveled Black Pepper Whole: 1 Tsp Leveled Kashmiri Red Chili, Stem Broken And Deseeded: 4 No Ginger Peeled And Sliced: 1 Inch Garlic Peeled: 4 No Salt: ½ Tsp Water: 2½ Cup

Method: Mix all the ingredients in a stone grinder or mixer grinder, make a fine puree. Method: Chef's Tip: Use 1 cup water to make the paste, · Heat oil in a thick boom pan this will ensure the grinding happen quickly, use · Add sliced onion and slit green chili sauté for couple of mins on the balance water to rinse the leover masala in medium flame ll the onion becomes translucent the mixer to be added in to the paste. · Reduce the flame to low add the wed grinded masala, sr and cook on high flame ll you see rolling boil, reduce the heat to low and cover the Ingredients: pan with lid, cook the masala for about 15 more minute on low flame For The Tempering · Add the prawns in the curry, increase the heat to high, once you see Refined Sunflower Oil: 1 Tbsp the boil, reduce the heat to low, sr the curry gently add kokum cover Thin Half Sliced Onion: ½ Medium Onion the curry, cook for another 5 min on low heat. Slit Green Chili: Small · Finish the curry with coconut cream Peeled De Veined Prawns: 12-14 No · Garnish with slit green chili and kokum Kokum: 3 No · Serve hot with steamed white rice or boiled red rice and Kishmur (Dry Coconut Cream: ¼ Cup prawns and coconut accompaniment). <<< 75 5th Anniversary Issue Part 2 / 2020 Cooking is the highest expression of love, cook with love and serve with love and best wishes to the team at “ Better Kitchen for bringing out this anniversary issue. Yogesh ”Arora

Taking food back to its original scientic nature, while maintaining both a high standard in cooking and unique avours, Yogesh has redened a whole new culinary perspective. The knowledge passed on by Sri Sri Poonamji led him to creating a holistic cuisine based on ancient Indian principles. Based at Singapore he aims to spread the wonderful ways of healthy living through delicious food and the correct use of herbs and spices. Mulligatawny Soup Ingredients: Onion, Coarsely Chopped: 500 Gm Toor Dal: 100 Gm Vegetable Oil: 16 Tbsp Ingredients A Cloves: 8 No Green Cardamom Pods: 4 No Black Cardamom Pods: 4 No Cassia Leaves: 2 No Cinnamon Sck: 1 No Ingredients B Red Onions: 100 Gm Ginger: 35 Gm Lemongrass: 30 Gm Blend With 50 Ml Of Water Blue Ginger: 20 Gm Ingredients C Green Chilies, Seeded: 2 No Cumin Seeds: 1tbsp Plain Yoghurt: 1tbsp Blend With 50 Ml Of Water Ingredients E Cashew Nuts: 25 Gm Lukewarm Water: 3 L Oatmeal: 1tbsp Ingredients D Shallots, Fried: 25 Gm Turmeric Powder: 2 Tbsp Lemon Juice: 1tsp Curry Powder: 1tbsp Black Pepper, Coriander Powder: 1tbsp Freshly Ground: 2 Tbsp Salt: To Taste 76 5th Anniversary Issue Part 2 / 2020 For Garnish · Add ingredients B and connue cooking for another 2 White Rice, Cooked: 200 Gm minutes. Add onion and ingredients C and D. Cook over Shallots, Fried: 40 Gm Chinese Parsley, medium heat for 5 minutes, srring constantly to prevent Coarsely Chopped: 3 Tbsp scking or burning. Add ingredients E and bring to boil Lemon, Cut Into Wedges: 1 No · Reduce heat to medium, add toor dal and cook for 20 minutes. Connue to cook the soup on medium heat for 3 Method: hours. Strain through a medium sieve and season to taste · Heat vegetable oil in a cooking pot and add ingredients A. · To serve, place rice in a soup bowl. Ladle soup over the rice Cook on medium heat for 2 minutes or unl lightly and garnish with spring onions, Chinese parsley and fried browned shallots. <<< Abhijeet Dua

WThe Title Culinarins y Student Culinary Student of the Year 2020 Chef’s Table Studio founded by Chef Jugesh Arora Other winners were Kanishk Dawar, Tanveer Narwani and started the online compeon for students - Culinary Anousha Anupam in Gold, Silver and Bronze category Student of The Year. More than 450 students across the respecvely. country parcipated in the compeon. The selecon Chef Arora says, we are so happy to see such strong process involved three qualificaon rounds and parcipaon from colleges and instutes across India. We assessed by a jury comprising of veteran chefs including conceptualized the awards as a plaorm for young aspirants to Vijaya Baskaran and Shaju Zacharia among others. learn, share knowledge, compete and prepare for future 15 budding chefs selected from qualifying rounds for the opportunies. The students have shown a lot camaraderie final round of the tle award. Parcipants cooked live throughout the compeon. I am certain that our young chefs from their college or home kitchen to a virtual audience will make us proud. I congratulates all winners. including the jury members who closely watched their preparaon, technique and presentaon to decide on a During the lockdown Chef's Table Studio also conducted a winning student. Abhijeet Dua chose to compete with Granny's Kitchen Contest. The contest was to share tradional, progressive cuisine - a Carolina Rubbed Sous vide lost & forgoen recipes made with locally sourced ingredients. Chicken and a Flexible Aciduated Chocolate Ganache. <<< 77 5th Anniversary Issue Part 2 / 2020 Quality & Competitive Solutions From Sankalp In recent years a heart warming success story has kitchen. The gourmet who tastes a Sankalp been unfolding in the stiffly competitive product is quick to enjoy and notice not only the packaged foods market in India. authentic taste but also the healthy ingredients blended into the preservative- free preparations It is the impressive achievement story of Sankalp packaged hygienically in modern kitchens fitted Packaged Foods, an integral part of the Sankalp with the latest equipments in processing group of companies founded just two decades technology. ago. Seasoned chefs with a flair for innovation and a Sankalp Packaged Foods has emerged has one of strict eye on nutrition create and supervise the the fastest growing and largest suppliers of recipes derived from the rich culinary repertoire packaged foods to HORECA from India and a of various regions of India. major exporter of ready-to- heat, ready-to-heat, ready-to-cook Over 120 varieties of food, prepared from recipes originating from North and South India, China, frozen, packaged foods to UAE, Australia and the Thailand, Italy and the Continent, are available in USA besides securing a leading position in India’s the lineup of Sankalp’s present product range. stiffly competitive retail market. The near monopoly it enjoys in the instant foods The secret of the ascent is the unshakable market however has not altered the affordable reputation it has achieved in the market for its price structure of its popular products. From initial years to this day it has products which literally ensured that its wide range of tasty foods served suits all tastes and all in restaurants and made available in the retail wallets. < market has the freshness of taste and aroma of home cooked food freshly prepared in the family

78 5th Anniversary Issue Part 2 / 2020