Signature Recipes of Celebrity & Executive Chefs - Better ...

th5 AI Part 1 / 2020

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Signature Recipes of Celebrity & Executive Chefs

04th5 Anniversary Issue Part 1/ 2020

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

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.

KITCHEN

betterkitchen.in kitchenbetterRNI Registration No. MAHENG/2013/58668

Better

08 Travel & Tourism Industry – It is Time to Wake Up!

10 Mouth-watering Childhood Memories of P. Narahari

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

28 Akash Chattopadhyay

29 Altamsh Patel

30 Amey Marathe

31 Anees Khan

34 Anil Sharma

35 Arvind Dangwal

36 Arzooman Irani

38 Ashish Bhasin

39 Ashish Kumar Sanyal

41 Atul Kochhar

43 Dayashankar Sharma

44 Deepraj Singh

45 Dev Kasalkar

46 Gautam Chaudhry

48 Gulshan Kumar

49 Harpal Singh Sokhi

50 Izzat Husain

51 Japvir Vohra

52 Jerson Fernandes

54 Jugesh Arora

14

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betterkitchen.in Better Kitchen Magazine Better Kitchen Magazine

56 Kamal Maggo

58 Kasiviswanathan M.

60 Kedar Bobde

61 Krishna Khetle

62 Lalit Mohan

63 Madhumita Mohanta

64 Mangesh Wazarkar

65 Manish Mehrotra

67 Manjunath Mural

68 Michael Swamy

69 Monish Gujral

70 Mujeeb ur Rehman

72 Nandita Karan

73 Neeraj Rawoot

74 Neeraj Tyagi

75 Nilesh Limaye

76 Nimish Bhatia

77 Nisar Ahmed

78 Nishant Choubey

80 Nitin Bajaj

81 Nitin Minocha

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

Editorial

05th5 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.

th5 Anniversary Issue Part 1 / 2020

06

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.


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.

Most hotel and travel operators are

getting an increasing number of

calls from their earlier / regular

clients who are concerned about

the mandatory restrictions imposed

by the law of the land, such as inter-

state rules, flight and train bans, and

also to seek clarifications on

permits and quarantines. In my

opinion, an interactive state portal

that provides real-time answers to

q u e r i e s o n e a s e o f t rave l

restr ict ions and mandatory

procedures to protect oneself and

prevent contaminating others is the

desperate need of the day. One

understands that decisions on both

travel and tourism shall be mostly

preceded by an exhaustive inquiry

through known agencies, and from

other reliable sources. What better

way that an official response that

assuages concerns and at the same

time nudges the public to shed their

anxiety and take abundant

precautions, rather than allow

rumourmongers have a field day.

Further, handheld control of

adaptable technology shall be game

changers of the future. It is time for

AI minute-to-minute enroute

guidance that monitors one's travel

and provides search engine

connected tools to navigate

through non-contaminated areas

while giving deep insights on where

to find services or necessary help

such as midway toilets, chemist

stores, hygienic restaurants, etc.

Hotel and resort owners need to

Travel & Tourism Industry - It is Time to Wake Up!

By Sunny Sriram


08

reinvent themselves or will slowly

perish in the long-haul situation

that they are presented with. A

series of brainstorming with their

teams, networked friends in the

industry, independent consultants,

well-wishers, relatives, and family is

the need of the hour. The pandemic

has forced all of us to collaborate

and not think independent of each

other. My strong belief is that a way

forward will emerge to navigate

through the crisis.

Rather than attritioning staff, a

diametrically different thought

paradigm needs to be adopted. For

example, instead of laying off

ass istant 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

social media and bring their

collective resources to reach out in

sending out a clear message – we

are open for business, do get

awesome never-before and never-

again deals on pre-booking and

easy payment mechanisms.

This has been heard in many circles

before, but the present reality has

driven home the concept of an

interconnected and shrinking

world. I have had friends from

several countries calling me and

praising India's efforts in fighting

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

d i n i n g , h y p e r - s t e r i l i s e d

housekeeping services, etc.) will get

the early bird's worm. Rented self-

driven people-mover passenger car

sales are bound to shoot up.

Author Sunny Sriram is Director –

Arrow Hospitality Consulting and

member advisory board Better

K i t c h e n . H e s p e c i a l i z e s i n

conceptualizing unique dining

concepts, realizing ROI faster than

e x p e c t e d , a n d c h a i n - s t o r e

strategizing. <


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:

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

Mu�on: 1 KgBig Onions: 4 (2 Cups)Red Chillies: 10 NoCumin Powder: 2 TspRed Chili Powder: 1 TspGinger – Garlic Paste: 3 TbspCoriander Powder: 2 TspGreen Chillies: 10 No Turmeric Powder: 1 TspBay Leaves: 3-4 NoGaram Masala: 1 TbspCurry Leaves: 3-4 Twigs / 20- 25 Leaves Approx.Oil: 4 TbspHot Boiled Water: 4 CupsCoriander Leaves Chopped: 1 Tbsp Mint Leaves Chopped: 10-12 Salt: To Taste

Ingredients:

Method:1. Get the Mu�on pieces cut into small pieces for flavour to get inside.

Clean all the mu�on pieces

2. Take a pressure cooker. Add 4 Tbsp of oil. To that add bay leave. When the bay leaves start to give out good aroma, then add medium chopped onions, red chillies and green chilies. Fry �ll it they are done and brown in colour

3. Now add curry leaves and ginger – garlic paste to this. Mix and fry �ll done approximately 3-4 minutes

4. Now take coriander powder, turmeric powder and sauté it for two minutes, making sure not to burn the dry masalas


10

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.

Egg Curry That Tasted Like Nirvana

Eggs: 6Onions: 2 (1 Cup)Poppy Seeds (Khus Khus) Paste: 1 TbspMustard Seeds: ½ TspCumin Powder: 1 TspRed Chilli Powder: 2 TspGinger – Garlic Paste: 1 TbspCoriander Powder: ½ TspGreen Chilies: 2 Turmeric Powder: ½ TspBay Leaves: 1 No Garam Masala: 1 TspCurry Leaves: 1- 2 Twigs.Oil: 2 TbspHot Boiled Water: 2 CupsCoriander Leaves: 1 TspMint Leaves: 2-4Salt: To Taste

Ingredients:

5. Now take 4 cups of hot boiled water to the spice mix above. Then add garam masala. Cook for 5 minutes

6. Then add the cleaned mu�on pieces and add salt as per taste. Mix well. A�er one boil, close the pressure cooker lid. Let this cook on slow flame for 5 minutes and then later cook on high flame for 5 minutes without the whistle

7. The excess steam will come out nicely. Then put the stwhistle on the pressure cooker and allow the 1 whistle to

come out, then reduce the flame to low and cook for 9 minutes. Switch off. Allow natural res�ng of the meat. Open when the pressure cooker opens naturally

8. A�er half an hour open the pressure cooker lid and mix the mu�on curry. Test if the mu�on is falling off the bone easily without fibrous a�achment. If done add garnishing

9. Garnish with coriander and mint leaves just before serving to float at the top.

Method:1. Boil the eggs un�l fully done. Allow them to cool and prick the eggs

for flavour to seep through2. Take a kadai. Add the oil. Add the bay leaf and when it starts to give

out aroma add the mustard seeds. As they start splu�ering add the onions

3. When onions turn translucent a�er 4-5 minutes, add the green chillies and ginger-garlic paste. Fry for another 3-4 minutes. Now add the poppy seeds paste and s�r well.

4. Then add the cumin power, turmeric powder, coriander powder, red chili powder, garam masala powder and fry for a minute.

5. Now add the boiled eggs and keep the sauté ac�on for 2-3 minutes. 6. Then add hot boiled water to keep the aromas of the ingredients

intact. Add salt and taste to adjust as per liking. 7. Let the eggs cook in the gravy on slow flame for 5 minutes and switch

off. 8. Add finely chopped coriander and mint leaves and serve with hot

rice.


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 splu�er, add cumin. A�er 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

this stage.

5. Then add the cumin power, coriander powder, red chili

powder, garam masala powder and fry for a minute

6. A�er 2 minutes, add this seasoning while s�ll hot to the

tamarind water mix and cover with a lid to seal the

aroma of the seasoning

7. Add finely chopped coriander and serve with hot rice. It

is soupy in consistency. A great side dish.

Heavenly Chaaru

Author P Narahari is an IAS officer of 2001 batch

in Madhya Pradesh cadre. He is presently posted

as MD Markfed and Commissioner, Technical

Educa�on Department at Bhopal. In iden�fying

the ingredients, he is supported by his mother

Smt. Sarojana, wife Smt. Sri Bhagavad Gita and

daughter Miss Sri Gouri Aalaya.

When I was in 8th class, I came back from school a�er 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 aroma�c 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 sa�sfying

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 ea�ng, I was spellbound by every single bite. With each bite my hand wanted more. I can s�ll feel the appe�sing

taste whenever I close my eyes and think about it. Here is the recipe:-

��<


12

<

UP is home to nine million MSMEs, with the sector forming the industrial backbone of the state. It contributes 60 per cent to the state's annual industrial output and directly employs 50 million people.

To boost UP's signature industries, ODOP has become the Yogi Adityanath government ' s flagship scheme, launched in 2018, to promote the traditional and indigenous industries and handicrafts by facilitating state s u p p o r t i n s e t t i n g u p o f n e w enterprises, bank credit and marketing. This innovative scheme was initially launched to promote the MSME sector in Uttar Pradesh.

In fact, Uttar Pradesh is known for its wide array of exclusive products, including wheat-stalk craft, renowned Chikankari and Zarizardozi work on clothes and fancy glassware. The ODOP scheme helps these local and specialised products & handicrafts and showcases its rich cultural heritage. The scheme aims to promote each distr ict ' s s ignature industry or specialised product.

UP Government firmly believes that the ODOP scheme will play an important role in turning the state into a $1 trillion economy by 2024. Districts devoid of any signature industry were suggested to project their agriculture or

agricultural product to boost their economy and, ul t imately, gain recognition. For instance, gurh or jaggery of Muzaffarnagar made it to the ODOP list. Today, 118 varieties of gurh are being made, and a festival called 'Gurh Mahotsava' is also held.

To counter the economic impacts of COVID-19, the UP government will host e-exhibitions during the current FY 2020-21. It has also offered to help exporters participating in e-exhibitions u n d e r t h e fl a g s h i p M a r k e t Development Assistance (MDA) scheme. The UP Export Promotion Counc i l w i l l a l so o rgan i se e -exhibitions for state exporting firms. A blueprint is being charted out. Despite the current economic challenges, the state government has decided to double the exports of MSMEs in the next three years to touch Rs 2.40 lakh crore. During FYs 2018-19 and 2019-20, the MSME exports from UP stood at nearly Rs 1.14 lakh crore and Rs 1.20 lakh crore, respectively.

CM Yogi Adityanath had recently

"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

pandemic and lockdown.

Raw material bank and general

processing centres to be started soon in

Lucknow under the Common Facility

Center (CFC) scheme. ODOP Cell has

tied up with e-Bay, Amazon and

Flipkart to provide a global market for

artisans.

The Union Ministry of Commerce and

Industry is preparing an institutional

mechanism to promote the ODOP

scheme, first started by the Uttar

Pradesh government, at the national

level to tap the rural economic potential

of the country and identify one product

per district. The ministry had scheduled

a video conference meeting with

industry ministers of all states and

union territories to discuss how the

movement could be taken forward later

this month.

According to Principal Secretary -

MSME and Export Promotion Navneet

Sehgal, this initiative was a "great

success" as it helped the state increase

its exports by around 30 per cent. It is

proposed to drive the movement on a

mission mode with specific targets to

be achieved by 2022 when the country thwould be celebrating the 75 year of

independence, he adds.

ONE DISTRICT ONE PRODUCTfor signature industries


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.

A Proud Journey of Learning, Challenges &

Well Merited SuccessBy Udaya Tara Nayar


14

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 condence.

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 g rowing and our ish ing hospitality industry needed at that point to provide a platform for the peop l e work i ng i n d i f f e r en t


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 conrmed 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

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, Ko lhapur, Bhopa l , Pune and


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 t he nex t s e r i e s o f cu l i n a r 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

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 the i r par t in s lacken ing the prosperity of businesses and industries but one thing that can


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 tha t ever y th ing 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.


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Abhijeet ThakreWorking 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.

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.

“

”

Ingredients:Fennel, Chopped: 25 GmRed Bell Pepper, Chopped: 25 GmGreen Bell Pepper, Chopped: 25 GmZucchini, Chopped: 25 GmEggplant, Chopped: 25 GmOnion, Chopped: 25 GmOlive Oil: 1 TbspTomatoes, De-Seeded & Chopped: 25 GmGarlic, Chopped: 1 CloveThymeBayleaf: 1 No.Salt: To TastePepper: To TasteFresh Goat Cheese: 50 GmCream Cheese: 30 GmEgg: 1 No.

Goat Cheese Flan with Ratatouille

Method:· In a saucepan, heat the olive oil and sauté the chopped

vegetables. Add the tomatoes, garlic, thyme and bay leaf. Cook for 15 minutes and set aside.

· In a mixer, blend the goat cheese, cream cheese and egg together with a dash of seasoning.

· In a stainless steel mould, spoon a layer of the ratatouille and top it with the cheese mixture.

· Cook the flan in a bain-marie at 100°C for about 10 to 15 minutes until set.

· Let the flan rest once done for 5-10 minutes. · 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.

Ingredients: Crumble Biscuit:Flour: 120 GmBaking Powder: ¼ TspButter: 120 GmCastor Sugar: 120 GmCoffee: 1 Gm

Caramel Salted Cheese Cake Milk: 200 Gm Cream: 100 Gm Custard Powder: 10 GmButter 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. · Mix custard and cream cheese · Add salt flakes and cream filling · Bake crumble and bake the same in biscuit form

@170 degrees for 30-35 minutes.

Salted Caramel Coffee Crumble Cheese Cake

Abhiru Biswas

Chef's Tip: · Take Paper cup 4 inches. Spread mixture into the paper cup

and store for cooling.· Spread the Crumble over the cheese and garnish with Biscuit.


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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.

Ingredients: Saffron Fish CakesSalmon Fish: 500 GmSaffron: Few StrandsGinger: Small PieceOnion Chopped: 50 GmBread Trimmed: 2 SliceBell Pepper Powder: 5 GmSalt: 5 GmCelery Chopped: 10 GmOil: 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 · are visible.

Ingredients: Scallion TartareMayo Sauce: 100 GmChopped Onion: 15 GmChopped Coriander: 5 GmFine Shredded Spring Onion Leaves: 10 GmChopped Gherkin / Capers: 5 GmLemon Juice: 1 Tbsp

Method:Mix all the items. Check for salt and set aside.

Ingredients: Country Wedge PotatoesPotato, Medium Size: 500 GmSalt: 5 GmTurmeric Powder: 3 Gm

Saffron Fish Cakes with Scallion Tartare and Country Wedge Potatoes

Ajay Sood

Oil: 25 MlDry Mix Herbs: 3 GmCorn Flour: 10 GmBell Pepper Powder: 3 Gm

Method:· · Cut potato into 8 wedges, skin on. Par boil the wedges with a little turmeric and salt. Sprinkle some · herbs, pepper powder and corn flour and deep fry the wedges for about 2 minutes. Remove on a paper and · keep aside.

Platting: · · Place two fish cakes. Scoop out tartare on the side. Arrange the potato wedges. Place a lemon · · wedge and a fresh parsley/ coriander on top.


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“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 RamanA 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”.

”

Ingredients:

Carnaroli Rice: 80 Gm

Red Wine: 400 Ml

Vegetable Stock: 120 Ml

Olive Oil: 30 Ml

Butter: 30 Gm

Parmesan: 30 Ml

Zucchini: 20 Gm

Carrot: 10 Gm

Broccoli: 10 Gm

Kale: 5 Gm

Asparagus: 15 Gm

Tempura Flour: 50 Gm

Chilled Water: 20 Ml

Salt: 3 Gm

Black Pepper: 2 Gm

Red Wine and Pecorino Risotto

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Method:

· Reduce red wine on medium heat in a heavy bodied saucepan to almost one third actual quantity. Reserve little for adding at the beginning of cooking the risotto.

· Toast risotto rice in oil. Add stock and half a cup of red wine, cook for 18-20 minutes adding stock little by little. Finish with pecorino, parmesan, red wine reduction and butter to get a creamy texture.

· Make a batter with tempura flour and chilled water and coat zucchini, carrot, broccoli, kale and asparagus. Deep fry at 170 degrees to get a crisp texture.


26

Ingredients: Cookie Crumb: 1 CupCoconut Oil: 3 TbspCream Cheese: 400 GmSugar: 1 CupVanilla Extract: 1 TbspEggs: 4 NoLemon Zest: 1 TspPhyllo SheetsChives

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· In a large bowl, whip the cream cheese with a mixer until

smooth· Add the avocado, sugar and vanilla and combine until

smooth· Add eggs one at a time, incorporating well after each

addition· Mix in the lemon zest and pour filling into pan· Place on top of baking sheet and bake at for 45 minutes or

until the cake is set. Cool to room temperature· Cut the avocado cheese cake in to square· Cut phyllo pastry in length and apply melted butter· Wrap the avocado cheese cake with phyllo pastry· Blanch chives and cool it in ice water, tie the phyllo

wrapped avocado cheese cake· Egg wash and bake it for 10 minutes in 150 degree Celsius

Phyllo Wrapped Avocado Cheesecake Topped With Raspberry Coulis

Raspberry CoulisIngredients:Raspberry: 450 GmLemon Juice: ½ SmallIcing Sugar: 3 Tbsp

Method:· Put all the ingredients in a small food processor to blitz

until very smooth· Set a sieve over a jug. Tip the mixture into the sieve and

push through the liquid using a spatula. Discard the seeds. The coulis is ready to use. Will keep refrigerated in an airtight jar for up to two days

· Serve the phyllo wrapped avocado cheese cake topped with raspberry coulis.

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


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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

· Clean and wash prawns properly, drain the water. · Take a pan and put oil in it. Fry all the prawns till it gets a bit

reddish. Keep it aside. · Add cinnamon, cardamom and bay leaves in oil for tempering. · Add coconut paste and cook it till its rawness goes away. Add all

the spices and tomato puree in the coconut paste. Cook till it

Method:

leaves oil from the sides. · Add water & bring it to boil. · Add salt & sugar according to your taste. · Add coconut milk to finish.· Garnish with fresh coriander leaves and green chili. · Serve hot with plain rice.

Bengali Prawn Malai Curry

Ingredients:

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


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Altamsh PatelAltamsh 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.

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.

“

”

Ingredients:Asparagus Spears: 5 NoBroccoli Florets: 5 NoWhite Fungus: 100 Gm(soaked for 2hrs)Ice Berg Lettuce: 100 Gm(washed and torn)Onion Sliced: 30 GmFresh Coriander: 20 Gm (finely chopped)Chives (Batons): For GarnishFried Whole Cashew: For GarnishSpring Onion: 5 Gm (chopped)

Yam Phak Ruam


Dressing:Lemon Juice: 20 GmSugar Syrup: 20 GmKetchup: 15 GmGarlic and Green Chilies: As Required (roughly crushed)Light Soy Sauce: 15 GmSweet Chili Sauce: 10 Gm

Method:· Bring a large pot of lightly salted water to a boil; reduce heat to medium

and blanch asparagus, broccoli and white fungus one at a time· Transfer vegetables to a large bowl filled with cold water and chill to

stop the cooking process. Drain well · In a mixing bowl whisk together lemon juice, sugar syrup, ketchup, light

soy, crushed garlic-green chilies and sweet chili sauce· Toss all the vegetables with the dressing· Garnish with fried cashew and chives.

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Amey MaratheAmey 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.

‘‘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


30

Ingredients:Refined Flour: 200 GmSugar: 175 GmButter: 200 GmEggs: 3 NoBaking Powder: 1/2 TspVanilla Essence: 1 TspPistachio: 50 GmSaffron: Few StrandsMilk: 10 MlDry Rose Petal: 3 GmWhipped Cream: 100 GmSea Salt: A Pinch

Saffron Pistachio and Rose Cake with Sea Salt

Method:· Beat the butter and sugar together till light and fluffy· Add the eggs one by one into the butter sugar mix· Add the vanilla essence and half of Pistachio Chopped · Sift the flour with baking powder thrice and add in three

bathes to the batter · Soak the saffron in warm milk and add it to the batter

· Pour the batter in an 8inch cake tin sprinkle with some sea salt on top and bake at 180*c for 20 to 25 minutes

· Remove from oven allow the cake to cook down· Top the cake with whipped cream, garnish with dry rose

petals and remaining chop pistachios · Chef's Tip: Soak pistachios in hot water for 15 minutes - peel

them and then chop to get absolutely fresh green color.

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Anees Khan

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.

“

”31


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. AntoineIngredients: For The FeullitineEgg White: 30 GmIcing Sugar: 30 GmFlour: 30 GmMelted Unsalted Butter: 40 GmMelted Dark Couverture: 50 GmHazelnut Paste: 15 Gm

For The Dacoise SpongeEgg White: 45 GmCastor Sugar: 15 GmAlmond/Hazelnut Powder: 18 GmCocoa Powder (Unsweetened): 6 GmFlour: 7 Gm

For The Dark Chocolate MousseEgg Yolk: 33 GmCastor Sugar: 17 GmMilk: 30 MlDark Couverture: 110 GmWhipped Cream: 110 GmGelatin Bloomed: 3 Gm Sea Salt (For Garnish): 2 GmToasted Hazelnuts (For Garnish): 10 GmCaramel Sauce (For Garnish): 15 Gm

For The Milk Chocolate MousseEgg Yolk: 33 GmsCastor Sugar: 17 GmsMilk: 30 MlMilk Couverture: 110 GmsWhipped Cream: 110 GmsGelatin Bloomed: 3 Gms

Method: · For the feullitine, mix together all the ingredients to a smooth paste Spread on trays · evenly on baking sheets or a silpat and bake at 180 degrees till brown Cool and crush. Add ·

the melted dark couverture and the hazelnut paste. Set aside For the · Dacoise sponge, make a meringue with the egg white and the castor sugar Mix the flour, ground almond/hazelnut, castor sugar & cocoa · powder. Fold into the meringue and mix well Spread on trays evenly · on baking sheets or a silpat and bake at 180 degrees till brown. Cool and keep aside For the dark chocolate mousse, whip the egg yolk and · sugar over a bainmarie till a ribbon consistency is attained Add milk · and melted dark chocolate and mix well. Add melted gelatine and fold 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 ribbon consistency is attained. Add milk and melted milk chocolate and mix well Add melted gelatine and fold in the whipped cream when · completely cool. Keep aside To assemble, line an 8” cake ring with a · cling wrap and then an aluminium foil Place the baked Dacoise sponge · disk in the ring. Press the prepared feullitine on the Dacoise and cool for 10-15 minutes in the fridge Pour the dark chocolate mousse half way · through the cake ring. Sprinkle some toasted hazelnuts, sea salt and caramel sauce Pour the prepared milk chocolate mousse over the · dark chocolate mousse and level the top using a palette knife. Freeze the cake overnight For presentation, run a hot paring knife inside the · cake ring to remove the cake or use a blow torch to loosen the cake from the ring Pipe mousse dots all over the cake and garnish with chocolate · disc as shown in the picture.


32

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Ingredients:

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 SharmaVegetarian Thai Pineapple Fried Rice

Uncooked Basmati Rice - Cook With 1 Tsp Salt: 300 Gm Chef's Tip: Preferably one day old cold riceButter: TbspGarlic Chopped: 2 TspOnion Cubed: 1 NoGreen Chili Chopped: 1 No Red Chili Chopped: 1 NoTurmeric Powder: 1 TspThai Curry Powder: 2 TspPaneer 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 CupCoriander Leaves: ½ CupSeasoning- Salt, Light Soya Sauce and Some SugarServe 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 cashew. Fry for a minute

· 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 Curry Powder Recipe: · Dry, roast and grind below ingredients: · 3 bay leaves (remove lower stem), 3 tbsp coriander

seeds, 2 tbsp cumin seeds, 2 tsp ginger (ground), 1 tsp white pepper, 1 to 3 tsp chili flakes and 2 cloves.

Thai Chili Dip: ¼ cup fresh lime juice, 2½ tbsp sugar, 2 tbsp soy sauce, 1½ tsp vinegar, 1½ tsp coarsely chopped fresh coriander, 1 tsp minced garlic and 5 tsp minced fresh hot red or green chili, such as cayenne, Thai bird or Serrano. Mix all and serve.


34

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Arvind DangwalIngredients: Papaya (Green, Unripe, Firm): 1 SmallGarlic (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 TbspLime Juice: 3 TbspBrown Sugar: 2 TbspGreen Beans: 5 Nos.Cherry Tomatoes (Cut In Half): 1 CupBean Sprouts: 2 CupsSpring Onions (Sliced Into Matchstick-Like Pieces): 3 Nos.Fresh Basil: 1/4 Cup Peanuts or Cashews (Roasted): 1/2 Cup

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.

Som Tom Salad

· Gather the ingredients· Peel the green papaya· Using the largest grater you have (such as one for

scalloped potatoes), grate the green fruit, rotating it as

you go to avoid hitting the inner seeds· If you don't have a grater, try a method used in Thailand

using a large, sharp knife by deeply scoring the flesh· Then run your knife just under the surface to release the

shreds· In a food chopper or processor, add the garlic, chili

pepper, fish sauce, oil, lime juice, and brown sugar.

Process until the liquid turns reddish from the chili. Set

this salad dressing aside· Slice the green beans into segments and add them to the

chopper or processor. Pulse to lightly chop and bruise the

Method:

beans. In Thailand, the beans are pounded to bruise them,

but this method works just as well· Place the shredded papaya and the vegetables in a large

salad bowl, holding back some of the basil for a garnish.

Add the chili dressing and beans and toss· Add the nuts and toss again· Eat for taste and adjust the salad's flavor as desired. If you'd

like a more intense flavor or extra saltiness, add an extra

splash of fish or soy sauce. More chili can be added to make

it spicier. If it's too sour, sprinkle a little white sugar over

your salad and toss to mix (the sugar will melt in a minute

or two) · Serve your salad as is or as a side dish to any Thai entree. If

this is your main course, try serving it with a side of sticky

rice like they do in Thailand.


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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.

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!

“

”

Clear Tomato Soup With Clear Potato ChipsIngredients:TOMATO SOUP Fennel: 50 GmOnions, Coarsely Chopped: 30 GmGarlic , Coarsely Chopped: 1 CloveOlive Oil: 1 TspTomatoes, Quartered And Puréed: 125 GmFine Sea Salt: 2 TspBlack Pepper: 1 TspEgg Whites, Chilled: 1 NoChopped Fresh Flat-Leaf Parsley: 1 TspChopped Fresh Basil: ½ Tsp


36

Chopped Fresh Tarragon: ½ TspCrushed Ice Cubes: 100 GmCherry Tomato Wedges By Eight: 20 GmSherry Vinegar: ½ Tsp

Clear Chips�Potatoes: 120 GmOlive Oil: ½ TspSea Salt: 1 TspWater: 125 MlPotato Starch: 3 GmThyme: 2 Gm

Method: Tomato Clear Soup

Cut fronds from fennel stalks and reserve. Cut whole fennel

(with stalks) in half lengthwise and core. Separate layers,

reserving 3 or 4 tender inner pieces, and coarsely chop

remaining fennel, including stalks. Cook onions, garlic, and

chopped fennel in oil in a 5 to 6 quart heavy pot over moderate

heat, stirring frequently, until softened, 10 to 12 minutes. Stir in

puréed tomato, 1 teaspoon sea salt, and 1/3 teaspoon pepper

and simmer, uncovered, stirring occasionally, 20 minutes. Pour

tomato mixture through a fine-mesh sieve into a 4-quart

saucepan, pressing hard on solids and then discarding them,

and bring tomato broth to a full boil. Whisk together egg whites,

herbs, ice, remaining ½ teaspoon sea salt, and remaining ½

teaspoon pepper in a bowl until frothy, then quickly pour into

boiling broth, whisking vigorously 2 or 3 times. (Egg mixture will

rise to surface and form a "raft.") When broth returns to a

simmer, find a place where bubbles break through raft and

gently enlarge hole to the size of a ladle. Cook broth at a bare

simmer, uncovered, without stirring (keep raft opening clear by

gently spooning out any froth), until broth is clear, 15 to 20

minutes. Remove saucepan from heat and, disturbing raft as

little as possible, carefully ladle out consommé through

opening in raft, tilting saucepan as necessary, and transfer to

cleaned fine-mesh sieve lined with a double layer of dampened

paper towels set over a bowl or large glass measure. Discard

raft. Chill consommé, uncovered, until cold, about 1½ hours.

Just before serving, season consommé with salt. Slice reserved

tender fennel into thin slivers and toss with fennel fronds,

cherry tomatoes, and vinegar. Divide consommé and tomato

salad among chilled bowls.

Chef’s Tip: Consommé can be made 3 days ahead and cooled,

uncovered, then chilled, covered.

Clear Potato Chips

Step 1: Preheat the oven to 190° C.

Wash the potatoes in cold water and dry them using

paper towel.

Place the potatoes on a cutting board, and using a knife,

make a vertical slit on each of them, about 1 inch deep.

Transfer the potatoes to a large bowl, add olive oil, salt

and herbs (if using), toss to combine. Place the potatoes

in a large deep baking dish, bake in the oven for about 30

minutes

Step 2: While the potatoes are baking, pour 125ml of

water into a medium pot and bring it to the temperature

right under a boil. Remove the potatoes from the oven.

Pour the hot water directly into the baking dish. Cover

the top of the dish and let it sit for 2 hours in room

temperature. Remove the potatoes and save for another

dish. Strain the liquid using fine mesh strainer. Place the

stock in an airtight container and store in the refrigerator

for a few hours, preferably overnight

Step 3: Pour the chilled stock into medium pot and cook

over medium heat. Add 3 gm of potato starch and whisk

immediately to blend. Continue cooking and whisking

until the stock turns into gel form

Step 4: Preheat the oven to 170° F

Line a baking sheet with a parchment paper

Drop about ½ teaspoon of gel onto the paper, to form

small dots, at least 2 inches apart.

Using the back of a small spoon, spread the dots to make

them thinner (I used another piece of parchment paper

to cover the dots, press them down slightly to form the

semi-thin circles). Make sure that your circles are not too

thin, as they will break when you fry them. Place the

baking sheet(s) in the oven and let the chips dry for

several hours, or overnight. Properly dried chips will

come off the parchment paper by themselves

Step 5: Pour the vegetable oil into a frying pan. Heat the

oil on low setting and fry the chips, a few at the time.

Remove from the oil and drain on paper towel. Sprinkle

with salt, if desired.

Chef's Tip: The chips is more than 100 gm of chips. If the

oil is too hot, the chips will lose the 'glass' texture and will

not look nice. Make sure to keep the oil temperature low

at all time. Run some tests until the desired temperature

is found.


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Ashish Bhasin

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!!!

“

”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 SauceTahina Paste: 50 GmLemon Juice: 5 MlOlive Oil: 10 MlGarlic Paste: 1 GmRoasted Cumin Powder: A PinchSalt: To Taste

MethodMix all nicely and make a smooth emulsion.

BreadRefined Flour: � 60 GmWater: 20 MlMilk: 30 MlOil: 10 MlSalt: To Taste


38

MethodMix rest of the ingredients togetherMake dough and divide in roundelsRoll and cook on a griddle.

TamiyaChickpeas: 100 GmOnion: 20 GmCapsicum: 20 GmBeetroot: 20 GmGarlic: 20 GmCelery: 20 GmParsley: 20 GmBaking Powder: 1 PinchSalt and Pepper: To TasteSesame Seed: 20 GmCrushed Coriander: 50 GmFeta Cheese: For Stuffing

Method:

Mince soaked chickpeas with

onion, celery, garlic, capsicum,

beetroot, salt and pepper

Add chop parsley and a pinch of

baking powder Make tikkis stuff

with feta cheese Crust tikki with

crushed coriander and sesame

seeds Deep fry and serve hot.

Chef's Tip: These can be

consumed with tahina sauce

and hummus, or with pita bread

or roll it in flat bread with tahini

sauce, slice onion and tomato

julienne.

��<

Ashish Kumar SanyalStarted 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.

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.

“

”


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

MethodDuckTrim 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

Heat a pan add oil and sear the duck

breast from all sides. Further cook it in

the oven for about 10-12 minutes at 180

degree centigrade

After cooking leave it for some time to

rest.

CurryHeat oil in a pan and crackle some

mustard seeds and curry leaves. Sauté

the onion slices and then add ginger

garlic paste.

Add turmeric powder, sauté and add the

tomato slices.

Add salt and cook till the tomatoes turn soft. Pour in some water, kaffir lime

leaves and half the coconut milk and bring to boil.

Take it off heat and strain the curry in another pan. Finish the curry with the

remaining coconut milk.

RiceHeat 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

quick stir. Add grated coconut and stir to get a light colour. To this add the

boiled rice and salt and just give a light stir to mix well.

PlatingMould the rice in the centre of a deep plate, place the Duck breast on it and

pour the curry on the sides. Garnish with fried curry leaves and /or whatever

suits your eye appeal.


40

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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 KochharIngredients:For the First Marinade:Garlic Clove, Peeled: 1 No.Fresh Ginger, Peeled: 1 Cm Piece Chili Powder: 1 TspLemon Juice: ½ Lemon

For The Second MarinadeGreek-Style Yoghurt: 250 GmGaram Masala And Ground Coriander: 1 Tsp EachVegetable Oil: 50 MlGround Cinnamon, Chili Powder And Dried Fenugreek Leaves: ½ Tsp Each Gram Flour: 2 Tsp

For BrushingSmall Knob Of ButterLime Juice: 2 TspChaat Masala or Garam Masala: 1 Tsp

For The PastryPlain Flour, Plus Extra For Dusting: 250 GmSea Salt: 1 TspCold Unsalted Butter: 250 Gm

Chicken Tikka Masala Pie

For The MasalaOnion, Peeled: 1 SmallGarlic, Peeled: 10 ClovesVegetable OilFresh Ginger, Peeled: 6 Cm Piece


Ground Coriander, Chili Powder, Turmeric And Garam Masala: 3 Level Tsp EachFresh Coriander, Leaves Picked: 2 Large BunchesTomatoes: 3 Ripe

Method

· For the first marinade, finely grate the garlic and ginger and place in a bowl. Add the chili powder, lemon juice and chicken, then set aside to marinate for 30 minutes

· For the second marinade, add all of the ingredients to the chicken, mix together well, then leave to marinate for a further 4 to 6 hours

· Skewer the marinated chicken pieces and cook over a barbecue, or in a hot oven at 200ºC/400ºF/gas 6, for 15 minutes, or until cooked through. Brush with a mixture of butter, lime juice and chaat masala and set aside

· For the pastry, sieve the flour and salt into a bowl. Cube the butter, then rub in with your fingertips until the mixture resembles breadcrumbs. Add 105 ml of cold water and gently mix into dough

· Dust the dough with flour, wrap in cling film and leave to rest in the fridge for 30 minutes

· Preheat the oven to 160ºC/325ºF/ gas 3. For the masala, chop the onion and garlic, then add with a little vegetable oil to a pan over medium heat and sauté for 5 minutes until soft. Finely grate the ginger into the pan and cook for 2 minutes until golden

· Stir through the spices, then chop the coriander and tomatoes and add to the pan, stirring to combine. Stir for a couple more minutes until everything is cooked through. Toss the chicken in the masala

· Roll out the pastry to just under ½ cm thick. Line the base of a pie dish (roughly 20cm x 20cm x 6cm), then add the chicken filling

· Lay another piece of pastry on top, seal the edges, trim off any excess and poke a small hole in the top. Bake in the oven for 35 to 40 minutes, or until the pastry is golden and the filling is hot.

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42

thCongratulations on 5

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!

”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.

Ingredients:Baby Squid: 16 No

Tilapia Fillet: 300 Gm

Crab Meat: 200 Gm

Prawns (16/20 No): 200 Gm

Raw Mango: 100 Gm

Mustard Seeds: 10 Gm

Curry Leaves: 8-10

Ginger Chopped: 30 Gm

Green Chili Chopped: 20 Gm

Salt: To Taste

Turmeric Powder: 15 Gm

Red Chili Powder: 5 Gm

Deggi Mirch Powder: 10 Gm

Coconut Milk Powder: 50 Gm

Greek Yoghurt: 100 Gm

Vegetable Oil: 50 Gm

Mango Chutney (Salsa): 50 Gm

Chopped Coriander: 20 Gm

Chopped Mint: 20 Gm

Fresh Red Chili: 15 Gm

Stuffed Tandoori Squid

“

Dayashankar Sharma

Method:

Marinade:Heat oil in a pan, add mustard

seed, chopped ginger, green

chili and turmeric. Cook it for 1

minute and keep aside to cool.

Add tempered ingredients to

beaten Greek yoghurts. Add salt

and mix well.

Mango salsa:In a bowl, mix mango chutney,

raw mango, chopped coriander,

chopped mint, fresh red chili

and chopped ginger in a bowl.

Cooking:· Heat oil in a pan. When hot

add mustard seeds, curry

leaves. When cracked add

turmeric powder, stir well

and cook for 1 minute. Add

prepared tilapia, prawn and

crab meat and stir for 2 minutes. Add red chili

powder, deggi mirch powder, salt, chopped ginger

& green chili. Let it cook for 8 – 10 minutes. When

tilapia and prawn cook add coconut milk powder in

it, mix well and cook for another 2 minutes and

keep aside to cool When above mixture is at room ·

temperature stuff mixture in the squid Marinate ·

squid with the marinade Place squid in a skewer ·

and cook un a tandoor for 6-8 minutes. Serve with

mango salsa.


��<

Ingredients:Ciabatta Olice (Italian bread): 1 EAButter: 25 GmLettuce Frissee: 10 GmBasil Leaves Chopped: 5 GmLollo Rosso: 20 GmChicken Tikka (cubed or shredded): 50 GmBruschetta Topping: 50 Gm

For Bruschetta Topping

Ingredients:Olive Oil: 50 MlBlack Pepper Crushed: 3 GmChopped Garlic: 15 GmChopped Tomatoes: 100 GmChopped Onions: 100 GmChopped Basil: 15 GmSalt: 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 & crispTop the tossed bread pieces with lettuce frissee, lollo rosso, chicken tikka, and basil leavesTop the chicken tikka mixture with the prepared bruschetta toppingServe immediately.

Deepraj Singh

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.

Chicken Tikka BruschettaThe 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.


44

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Ingredients:

Aubergin (Brinjals): 400 GmOnion Chopped: 100 Gm Tomato Chopped: 50 Gm Kolhapuri Kanda-Lasun Chuntney: 20 GmDried Red Chili: 20 No.Oil: 50 MlMustard Seeds: 5 GmCumin Seeds: 5 GmAsafetida: 2 GmCoriander powder: 2 GmCumin powder: 2 GmSalt: To TasteCoriander leaves chopped: 50 Gm

Method

· Brush oil on Aubergin (brinjals) & roast on Charcoal fire until the skin turns black

· Let them cool down a bit, remove the skin of the roasted brinjals completely and de-seed them as far as possible & chopped nicely

· Mash the deseeded brinjals by hand or slightly mix in the mixer

· Heat oil in kadhai or tawa, add the mustard seeds, cumin seeds, red chilies, asafetida,

Vangyache Bharit – Roasted Brinjal Mash Masala

then add finely chopped onions sauté till golden brown. Add tomatoes (optional) and cook them for 1/2 a minute

· Add the (Kolhapuri kanda-lasun chuntney) and sauté for 1/2 a minute on low flame

· Add chopped Brinjal, mix well, by adding salt & coriander leaves. Serve Hot with Jowar or Tandalachi Bhakari.

Chef's Tip: Do not add water. It will spoil the dish.

Dev Kasalkar

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.


��<

Ingredients:

Corn on the Cob: 5 NoGreen Chili (Fine Chopped): ½ Tsp Desi Ghee: 4 TbspCumin Seeds: ½ Tsp Milk: 1 CupAsafoetida: 1 pinchGreen Coriander: 1 TbspGinger (Fine Chopped): 2 Tsp Fresh Coconut (Grated): ½ CupSalt: 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

cumin seeds, asafoetida & ginger· When ginger starts to turn brown,

then add corn, chili and salt

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)

Gautam Chaudhry”

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.

“

· Add the milk slowly, stirring all the time and bring to boil· Simmer for a couple of minutes or till corn is cooked well· Serve hot, garnished with coriander leaves, grated coconut

and freshly squeezed lemon juice.


46

��<

Ingredients:

Lamb Minced: 250 GmKidney & Liver Chopped: 220 GmChopped Roasted Cashew: 15 GmChopped Boiled Egg White: 15 GmSalt: To TasteRed Chili Powder: 5 GmGaram Masala: A PichFenugreek Powder: A PichFinely Chopped Green Coriander: 5 GmReddish Green Chili Chopped: 5 GmChicken Minced: 500 GmWhite Pepper Powder: 3 GmGinger Garlic Paste: 2 GmButter For Basting: 20 Gm

Method:

· Mix together the lamb mince ,kidney , liver, roasted cashew, chopped boiled egg white, salt, red chili powder, garam masala, fenugreek powder, ginger garlic paste, green coriander and green chili. Keep aside Skewer the lamb mince mixture and roast in a charcoal tandoor for 10 minutes

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

Gulshan Kumar ”

It is with great pleasure that I extend my warmest greetings to the Better Kitchen

thMagazine on its 5 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.

“

· Remove from tandoor, place skewer upright to allow excess liquids to drip. Keep aside for 5 minutes Meanwhile mix chicken mince along with all the other ingredients

· Apply a coating of the chicken mince mixture evenly onto the lamb mince kebab and roast again for 6 minutes

· Baste with butter and remove the kebabs from skewares in 4 equal portion

· Serve immediately, accompanied by a green salad and mint chutney.


48

��<

Ingredients:Tomatoes: 6-8 No. (800 Gm)Paneer Cut into Cube: 200 GmGreen Cardamom: 6-8 No. Mace: 1 Small Blade Garlic Chopped: 4-5 ClovesCashew Nuts: 6 No.Kashmiri Red Chili Powder: 1 Tbsp Butter: 80 GmGinger Juliennes: ½ InchGreen Chili Slit: 2-3 No. Fresh Cream: ½ Cup (100 Ml)Kasoori Methi: 1 Tsp Honey: 1 Tbsp Salt: To TasteOil: 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 �·�powder, mix well and sauté for 1 minutes �·�When tomatoes get pulpy, switch of the flame and keep it aside to cool for 10-12 minutes�·�After 10-12 minutes grind it to a smooth paste�·�Strain the tomato gravy in a bowl and keep it aside Heat 1 Tsp of oil and 2 Tbsp of �·�butter in same wok Add green chilies, �·� ��<

Harpal Singh Sokhi

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.

Paneer Makhani

ginger julienne, mix well and sauté for 1 minute Add strain tomato gray �·�in to the pan, mix well and cover and cook for 10-12 minutes on slow flame, stir continuously Add remaining butter, mix well and cook for 6-8 �·�minutes Add fresh cream and mix well Add paneer cube and �·� �·�kasoori methi, mix well and cook for 2 minutes Switch of the flame, add �·�honey and mix well Remove in serving bowl; sprinkle kasoori methi on �·�top. garnish with fresh cream and serve hot.


Aam Chutni Paneer Tikka

Ingredients:

For ChutneyDried Mango Flacks or Chips Soak in Water for Over Night: 50 Gm Jaggery: 200 GmKalunji: Few Grains Salt: 1 GmRed Chili Powder: 1/2 TspOlive 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 TspCloves: 1 Tsp Black Cardamom Seed: 1 Tsp Mix all together and make a fine powder Salt: To TasteLemon Juice: 2 Tbsp Corn Flour: 2 Tbsp

Method:To Prepare ChutneyFine grind the pre soaked mango flacks in your grinder make a paste �·�Take a pan put on

Izzat Hussain

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.

medium flame, put one table spoon oil and kalunji, salt and red chili powder �·�Put mango paste and mix well �·�Now put all grated jaggery with some water �·�Let it cook properly and take it out from fire.

Paneer Marination 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 hole �·�Now cover each cube with corn flour �·�Heat oven upto 180 degree �·�Set all cubes in a try �·�Set tray in oven till cubes get brown �·�Take out from oven serve as per your own style, my style of serving may be check in picture.


50

<

��<

Ingredients:For the CustardEgg Yolks: 2 NosSugar: 2 TbspMilk: 1 CupCorn Flour: 1 TbspGelatin: ½ TspVanilla Extract: Few Drops

For the Chia Seed JellyChia Seeds: 2 Tbsp Coconut Water: 2 GlassesGelatin: 1 Tsp Sugar: 1 Tsp

Method:For the chia seed jelly·�Soak the chia seeds in coconut water for about ½ hour ·�In another vessel heat about ½ cup water add the gelatin

and sugar and boil till the contents dissolve·�Once it's at room temperature add it to the about mixture·�In silicon cup cake molds or ramekin bowls pour this

mixture till half filled·�Put it in the refrigerator till it sets well. This would take

about 2 hours.

Japvir Vohra

Heartiest congratulations to the Better Kitchen family on completing five glorious

years in publication.

“”

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

For the custard·�In a vessel beat the egg yolks, sugar and corn flour and

gelatin till the sugar dissolves·�In a thick bottom vessel take 1 cup of milk and add this

mixture and cook till it thickens well·�Allow it to cool to room temperature and then add it to the

chia seed jelly which you have set in the refrigerator·�Allow this to set in the refrigerator for another 1 hour.·�For serving·�Demold one ramekin bowl, will a beautiful layer of custard

and pudding·�To serve place the cake in a dessert dish and lace it with your

choice of favourite cut fruits. You can have as many colors as you wish!


��<

Jerson Fernandes

Heartiest congratulations to Better th Kitchen team on their 5 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.

“

”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

For The Grilled Veggies ��Baby Potatoes Cut Into Half: 4 No�Micro Greens: � 1 00 Gm�Cherry Tomatoes: 4 No�Olive Oil: 4 Tbsp�Green Zucchini: 1 No�Yellow Zucchini: 1 No�Carrots: 1 No�Mango Cubes: 50 GmRed Radish: 1 No�Mango Puree: � 100 Gm�Mayonnaise: 200 Gm�

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 Walnut Praline ��Walnuts: 10 No�Sugar: 200 Gm

For Vinaigrette Dressing ��Vinegar: 50 Ml�Lemon Juice: 50 Ml�Salt: To Taste�Crushed Black Pepper: To Taste�


52

Method:·�Heat olive oil in a pan. Roast quinoa grains, add chopped

garlic, onions, celery and sauté well

· Add vegetable stock, orange juice, salt, pepper and simmer s�rring occasionally �ll the liquid evaporates and the quinoa is completely cooked with each grain separate from the other. Allow to cool

· At room temperature, squeeze lemon juice, add chopped parsley, crushed walnut praline and mix well. Keep aside to chill

· Make praline by caramelizing sugar and coa�ng the walnuts in it. Once chilled crush and add to quinoa as men�oned in step3. Coat 3 walnuts with the caramel and allow it to cool at room temperature by placing it on a rack upside down for the excess caramel to fall off and get a hair like strand over it

· Make Vinaigre�e dressing by mixing vinegar, salt, pepper and lime juice together. Fill it in pipe�es and keep aside to go with the salad

· For grilled vegetables, wash and slice carrots, green and yellow zucchini lengthwise with skin using a sharp peeler. Grill on an olive oil greased pan seasoned with salt and

pepper. Once cold, roll and keep aside. Similarly toss cherry tomatoes and grilled baby potatoes in olive oil, season with salt and pepper and keep aside. Wash and slice red radish with skin on and marinate with salt, pepper and olive oil, keep aside

· For the base sauce, mix mango puree with mayonnaise and keep aside. Cube mango into micro cubes and keep aside

· Start pla�ng by piping the mayo mayo on the plate in a coil shaped pa�ern using a turn table. Place the washed and paper dried micro greens on one side. Over it place the quiona mixture by shaping it into quenelles. Randomly place the rolled grilled vegetables, baby potatoes and cherry tomatoes around the quinoa quenelles. Insert the vineigre�e dressing pipe�es on the quinoa quenelles. Randomly place the caramel glazed walnuts around the quenelles on the microgreens. Place the sliced red radish over the quenelles and drizzle the cubed micro mango dices around the salad. Garnish by placing a round sesame coated lavash over the salad Drizzle the dressing from the pipe�es over the salad and enjoy.

Chef's Tip: Chill the salad for 10-15 minutes before serving to get the best flavors and textures of all the elements.

��<

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.� <

Lactel Now in India


Ingredients:

Jumbo Prawns: 4 NosGinger Garlic Paste: 20 GmLemon Juice: 20 MlHung Yoghurt: 30 GmAjwain (Carom Seeds): 5 GmYellow Chili Powder: 5 GmChopped Green Chilies: 5 GmTurmeric Powder: 5 GmChopped Coriander Leaves: 10 GmSalt: To TasteSaffron: 1 GmButter: 30 GmMilk: 30 MlEdible Flowers: 3 NoMicro Greens: For GarnishDates 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,

yellow chili powder, chopped green chilies, turmeric powder and chopped coriander leaves

· Take out prawns from refrigerator and marinade with the prepared marination

Jugesh Arora

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.

· Mix saffron in hot milk and butter· Grill the prawns on hot plate until golden. Keep moist with milk

saffron and butter mixture· Serve hot garnished with edible flowers and micro greens along with

dates and tamarind chutney.

Spiced Grilled Saffron Prawns


54

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Ingredients:Hung Curd: 150 Gm Cottage Cheese: 100 GmGinger: 10 GmGreen Chili: 5 GmCashews: 30 GmGreen Cardamom Powder: 1 GmGaram Masala Powder: 2 GmRoasted Chana Dal Powder: 20 GmSalt: To Taste Refined Flour: 15 GmFresh Coriander: 10 GmDesiccated Coconut: 10 GmRefined Oil: For Deep Frying Only

For Coating & CrumbingRefined Flour: 30 GmCorn Flour: 30 Gm Salt: 2 Gm Water: 70 MlPapad: 3 No.

Method:Preparation· For Hung Curd – take approximately 220 gm regular

Kamal Maggo

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.

“

”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

curd and use muslin cloth to tie and hang for overnight. The water content in the Curd will be drained and you will get thick curd with minimum water content (termed as Hung Curd)


56

· Grate cottage cheese from fine sieve· Finely chop all the ingredients like ginger, green chili &

fresh coriander· Deep fry the cashews till golden brown & crush in small

pieces· For coating batter – mix refined flour, corn flour, salt and

water, make a thin batter· For crumbing – lightly toast the papad and let it cool for

2-3 minutes and then crush by hands into small pieces so it can be used as crumb.

Making & Deep Frying · Take a clean and dry mixing bowl. Put hung curd and

then add grated cottage cheese along with finely chopped ingredients

· Add rest of the ingredients like spices, refined flour,

roasted chana dal powder, desiccated coconut and cardamom powder. Mix well, so the spices and other ingredients are properly mixed with each other

· Transfer the mixture in fresh bowl and store in chiller for 10-15 minutes

· Take out the mix and make 5 equal balls of approximately 50 gm each

· Dip each ball in coating batter and roll in the papad crumb

· Make sure the papad is evenly coated· Heat the Refined oil for deep frying and reduce it to

medium flame· Slide in the balls one by one and fry till golden brown in

color· Serve along with mint relish or tamarind glaze.

��<

WayCool Foods, India's agri supply

chain startup, has raised USD 7.8

Millions in debt from Samunnati,

RBL Bank, and InnoVen Capital.

This follows the earlier debt

financing round of USD 5.5

Millions which was guaranteed by

United States International

Development Finance Corporation

(USIDFC) and financed by IndusInd

Bank. WayCool also closed the

Series C round of USD 32 Millions

led by Lightbox earlier this year.

WayCool procures, processes, and

distributes a range of food

products including fresh produce,

staples, and dairy products,

servicing over 16,000 clients

across South India. The company

operates a soil-to-sale model,

engaging deeply with a base of

50,000 farmers in more than 50

regions across India, while

bringing efficiency through its

direct supply chain model. The

company plans to accelerate

profitability and improve on its

capita l eff ic ient model by

continuing to invest in technology

and automation across the value

chain.

The funds will be utilized for

meeting working capital needs

and to boost automation in the

existing distribution centres and

warehouses. WayCool Foods plans

to achieve 70% digital and

mechanical automation across all

distribution units by mid-2021, in

turn improving process flow,

efficiency, and eliminating error-

prone mundane activities.

On the new debt financing, Chinna

Pardhasaradhi, CFO, WayCool

Foods said, The latest debt round

c o m p l e t e s t h e f u n d i n g

requirements for the company's

Annual Business Plan. It will be

used to support select new lines of

growth and build related physical

as well as digital assets. WayCool

has always believed in using a

blend of funding sources in order

to maximise its capital efficiency,

thus delivering superior returns to

investors. A number of unique

lines have been leveraged in the

current round. These make us one

of the most capital efficient

startups in the space.”

CEO Karthik Jayaraman said,

Samunnati and InnoVen capital

have been our long-term partners

in growth, and the present funding

lines are a natural evolution of this

partnership. We welcome RBL

Bank to our platform. The

innovative instruments that we

are developing in partnership with

RBL Bank will free the business

from working capital as a growth

limiter. <

WayCool Foods Raises Fund Through Structured Debt Financing


Kasiviswanathan M

“”

Wishing the Better Kitchen all the very best for the fifth anniversary

and to reach heights.

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 certied trainer. He is now Director of Food and Beverage at Radisson Blu Atria Hotel in Bengaluru.

Ingredients:Bhindi Washed & Dry: 200 Gm Palak: 400 Gm Salt: To Taste Oil: 4 Tbsp Kasoori Methi: 1 Tsp Lemon Juice: 1 Slice Onion Chopped: 1 Cup Tomato Chopped: 1 Cup Green Chili Chopped: 1 Tsp Garlic Chopped: 1 Tbsp Jeera Seeds: 1 Tsp

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Bu�er: 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

and salt · Cook it �ll the raw flavour goes away · Add the palak puree and cook it well · Add the fried bhindi pieces and s�r gently �ll the whole masala

mixture coats both the palak and bhindi nicely · S�r and sauté for 1-2 minutes · Add the cream and bu�er and then the ghee. Lastly, add some

crushed kasoori methi· Sauté palak and bhindi for a minute more · Garnish with fried dry red chili, cream and some sliced ginger. Dish

is now ready to be served with ro�s, phulkas or naan - accompanied with plain yogurt or a plain raita.

Chef's Tip: Cook the onions �ll the raw aroma goes away.

Bhindi Palak Bhurji


58

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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 DoughRefined Flour: 1 KgFine Semolina: 100 Gm Egg Yolk: 28 NoWhole Eggs: 2 NoOlive Oil (Virgin): 10 Ml Salt: To Taste

Sauce: 1 PortionUnsalted Butter: 30 Gm Double Cream: 20 MlTruffle Oil Truffle Shavings

Method:Pasta Dough· Sieve flour and fine semolina together with salt Whisk whole eggs and yolks to smooth · consistency with olive oil Knead dough while · adding egg mix slowly into it, knead well till stops sticking to surface Rest the dough for · atleast 30 minutes at room temperature

Kedar Bobde

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.

“

”Tajarin Ai Tartufi

(covered with damp cloth) Once dough is well rested dust a little flour on · rolling surface and roll the dough in thin sheet. (For better finish I would recommend to fold back dough and repeat the process 2-3 times) Roll out · 2 mm thick sheet of the dough and cut tagliolini out of it (4-6mm wide 9inch long) Blanch tagliolini in salted boiling hot water to desired doneness (6 · minutes for al dente) While Tajarin is getting blanched, in a heavy bottom · pan add soft butter with cream quickly whisk it well on slow heat Toss · pasta in pan with butter mix, truffle shavings Serve hot with drizzle of · truffle oil.


60

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Edamame & Asparagus Risotto

Ingredients:Avocado Oil (We can use EVO also if you don't have avocado oil): 1 TbspOrganic Leek Sliced Thinly: 1 LargeGarlic: 5 GmOnion Chopped: 10 GmGarlic Cloves (Minced): 2Dried Fresh Thyme: 1 TspOrganic Hulled Barley: 1 CupOrganic Veggie Stock: 3 CupsSea Salt: ½ Tsp or To TasteBlack Pepper: ¼ Tsp or To TasteOrganic Asparagus (Cut Into 2 Inch Pieces): 1 CupOrganic Edamame: 1 CupFull Fat Thai Kitchen Coconut Milk: 1 CupKite 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

Krishna Khetle

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.

“

”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.


Ingredients:NachosMaize Flour: 150 GmRefined Flour: 100 GmOil: ½ Tbsp& To Deep FrySalt: A PinchTurmeric Powder: A PinchCarom 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

Method:· Heat the pan add avocado oil add chopped onion, garlic,

fresh thyme then add edamame and asparagus stems, sauté it half. Keep it aside for garnish and topping add bit of stock once is cooked, remove pan and cool it, later make paste out of it

· Add the oil, leeks and garlic to a medium sized pan with a lid over medium heat and sautéed until tender, about 5 minutes

· Add the thyme, barley, veggie stock, salt, and pepper and bring to a boil. Lower to a simmer over low heat and put the lid on. Cook, stirring occasionally for about 20 minutes until most of the liquid has absorbed

· Add the asparagus & edamame paste, coconut milk and cook until the veggies are tender a few minutes more, finish it with kite hill ricotta

· Later add sautéed asparagus tips and edamame on top and garnish, served hot.

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Lalit Mohan

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.

Nachos With Tomato Salsa


62

· Make small balls and roll out into thin chapattis as thin as possible on a floured surface

· Prick the chapatti with a fork· Cut the chapattis into 4 or 8 triangles follow the same

process for other remaining dough· Deep fry on medium flame till they turn golden in color.

Remove it out on brown papers or napkins· Serve with Tomato Salsa.

Ingredients:Tomato SalsaRoasted Tomatoes: 250 GmOil: 1 TbspOnion: 50 GmGreen Chilies Chopped: To Taste

Chopped Coriander: 40 GmVinegar: ½ TspSeasoning: To TasteSugar: To Taste

Method:· Very first roast the tomatoes in oven or gas. Let it cool

and peel. Do not wash after peeling· Remove the seeds & collect the juice in a bowl· Finely chop the tomatoes· In a bowl add chopped tomatoes, chopped onions and

green chilies, juice and remaining other ingredients, check the seasoning

· Serve with nachos as an accompaniment.

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Madhumita Mohanta

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.

Mixed Grill London HouseIngredients:ChickenBreastonBone: 1No

NewZealandLambRack: 1No

BeefTournedos: 100Gm

ChorizoSausages: 2No

GrilledTomato: 1No

MashPotato: 40Gm

BoiledVegetable: AsPerLiking


Marinade:

Garlic: 8Cloves

Thyme: 2Pinch

WorcestershireSauce: 2Tsp

BlackPepper: ToTaste

OliveOilforGrilling: 2Tsp

Butter: 1TsptoFinish

Sauce

Cream: 1TsptoFinish

Sauce

Salt: ToTaste

Preparation:· Marinateallmeatwithmarinadeandcheck

seasoning· Keepitfor20minuteinrefrigerator· Takeoutmarinatedmeatfromrefrigerator,

and seared it on hot plate or hot pan orgriddle

· Thenputinovenat160degreecentigradefor10minutes

· Collect jus of meat after cooking and�inishedwithcreamandfrozenbutter

· Serve with mashed potato and buttertossedboiledvegetable.

Ingredients:For Modak CoveringBesan (Gram Flour): 1 CupKanik (Wheat Flour): ½ CupTurmeric (Haldi) Powder: Less Than ¼ TspAsafetida (Hing): 2/3 PinchSalt: To TasteOil: To GreaseWater: For Binding

Mangesh WazarkarModakachi Aamti

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.

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64

For Modak StuffingDry Coconut: ½ CupPoppy Seeds (Khas Khas): 2/3 TbspOnion(Fine Chopped): 1 Cup Garlic Pod: 10-11 NoFresh Coriander Leaves (Finely Chopped): Handful Red Chili Powder: 2 TspGoda Masala: 2 TspAsafoetida (Hing): 2/3 PinchSalt: To TasteSugar: To Taste

For RassaDry Coconut: ½ Cup GratedPoppy Seed: 2 TbspOnion: 2 or 3 NoGarlic Pod: 8 or 9Ginger: 1 InchGreen Chili: ½ Fresh Coriander Leaves: ½ CupRed Chili Powder: 3 TspCoriander Powder: 1 TspCumin Powder: 1 TspGaram Masala: 2 TspOil: 4 to 5 TspAsafetida: 3/4 PinchSalt: To TasteAmsul (Kokum): 3 or 4 Pieces (Optional)Hot Water: 1 To 1.5 Litre or As Per Consistency Needed

Method:· In a bowl mix gram flour, wheat flour, asafetida, salt, turmeric powder

and make a dough with help of water. Add water slowly and knead the dough. The dough should not be very soft, it should be slightly hard. Allow it to rest for 10 minutes

· In a kadai (preferably Iron) dry roast poppy seeds for 1-2 minutes. Once it splutters add scrapped coconut and dry roast it. Just be careful poppy seeds and coconut should not burn

· Add red chili powder, turmeric powder, goda masala, asafetida, salt and sugar. Saute for 1-2 minutes. Switch off the gas. Add finely chopped fresh coriander leaves and stir again. Allow it to cool completely

· 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

· Chop the onions length wise. In a kadai add little oil, add onions, dry scrapped coconut, ginger, garlic and roast till nice golden brown colour. Allow it to cook completely. This is the Vatan (mixture)

· In a mixie jar add fresh coriander leaves and cooled vatan. Make a fine paste, avoid using water as much as possible

· Heat a big size kadai, add 3-4 tsp oil. Once oil starts heating add red chili powder, garam masala and vatan paste. Start stirring, add coriander powder, cumin powder, salt, asafetida and keep stirring till oil separates. It will hardly take 1-2 minutes

· Now add hot water, stir and let first boil come. Once the boil comes, add the prepared modak to it. Add amsul (kokum) to the curry only if you can't take this much spice

· Cover with a lid and allow it to cook for 10-12 minutes on low-medium flame. Once the modaks are cooked, they become fluffy

· Always to get tarri (fine thin gravy), add red chili powder first and hot water instead of normal water to the curry. This gives out nice red thin color to the gravy. Garnish with finely chopped coriander leaves

· Serve this modakachi amti with Rice / Bhakari / Poli (Tawa Roti).

Manish Mehrotra

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.

“

”

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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, red chili powder, garam masala powder, gingergarlic paste, oil and salt. Mix well to form a smooth paste. Keep aside.

Prepare Chicken Tikka: Clean and trim the chicken. Cut into mediumsize chunks. Wipe dry with a towel or kitchen paper. Add to the prepared marinade. Mix well so that all the pieces are well coated. Marinate for 3 to 4 hours. Place the marinated chicken on tandoori (metal) skewers Grill in a pre heated oven or grill pan. Baste the pieces occasionally with butter while the chicken is grilling. Remove when the edges are charred. This may take 7 to 8 minutes.

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

Prepare Chicken Filling: Chop the chicken tikka pieces. Blanch the tomato, deseed and chop. Heat olive oil in a pan. Sauté chopped garlic and onions. Add the chopped tomato and cook till the water evaporates. Add sliced green and black olives, bell pepper juliennes, chili flakes and oregano. Sauté well. Add chopped chicken tikka. Mix well. Finish with chopped coriander. Keep aside.

Serve: Lay out a corn tortilla. Spread the chicken filling on it. Sprinkle grated Gruyère cheese. Cover with another tortilla. Place on a hot non-stick frying pan and cook till the tortillas are crisp and the cheese has melted. Cut into 8 portions and serve with pink peppercorn raita.


66

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Manjunath Mural

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.

Pan Seared Lamb Chops in Robust Masala

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.


��<

Ingredients:Vegetable Stock: 2 CupsDried Mixed Herbs: ½ TspFennel Seeds: ½ Tsp Olive Oil: 1 TbspCouscous: 2 CupsOnion (Coarsely Chopped): 1 No.Green Capsicum (Finely Diced): 1 No. Whole Red Lentils (Boiled Till Tender): ½ CupSun-Dried Tomatoes (Sliced): 4 PiecesSalt: To TasteFreshly Ground Black Pepper: To TasteBaby Spinach (Washed and Pat-Dried): 2 Cups

Michael Swamy

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.

“

”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

Method:· Combine stock with mixed herbs, fennel seeds and olive oil. Simmer over medium heat· Meanwhile combine couscous with onion, capsicum, lentils, sun-dried tomatoes, salt and pepper in a large mixing bowl. Toss well Add hot stock to couscous · mixture, stir once and cover. Set aside Let the mixture rest · 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

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Ingredients: Boneless Chicken: 350 GmSalt: 1 ½ TspWhite Pepper: 3 GmCardamom Powder: 2 GmCashew And Cheese Paste: 50 GmCream: 25 MlGinger - Garlic Paste: 5 GmEgg: 1 No.Garlic, Green Chilly And Spinach Paste: 15 GmLemon Juice: 30 Ml

Method: · Wash the boneless chicken pieces thoroughly and pat dry· -First Marination - Apply ginger garlic paste, lemon juice

and salt to chicken pieces. Rub well and keep aside for about 1 hour

· Second Marination - Garlic, Green chilly and spinach paste. Boil spinach with a pinch of salt. Drain of excess water. Put in blender with 2-3 deseeded green chilies and one Tsp garlic paste and blend together

· In a bowl, mix all the remaining ingredients with curd.

Monish Gujral

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.

“

”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

Cooking· Take a skewer and skew the marinated chicken pieces· Roast in a moderately hot tandoor (clay oven) or over a

charcoal grill for 6-7 minutes Alternatively, a preheated convectional oven at 350 degree centigrade can be used

· Remove from the tandoor or oven hang the skewer for two to three minutes to drain off excess moisture

· Baste with melted butter and roast for another 3-4 minutesTransfer to a plate and serve hot with mint chutney.


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Mujeeb ur Rehman

Leg of Male Goat Finished: 1 Kg Garlic Paste: 2 TbspGinger Paste: 1 TbspCurd: 500 GmCumin Powder: 1 TbspCoriander Powder: 2 TbspRed Chili Powder: ½ TspGaram Masala: 1 TspSalt: To TasteRefined Oil Canola: 5 TbspCloves: 5 No

Green Cardamom: 2 TspCinnamon: 2 TspBlack Pepper Powder: 2 TspGaram Masala: 2 TspIttr: 2 DropsOnion Roughly Chopped: 500 GmHalf Peeled Almond: 50 GmHalf Peeled Pistachio: 50 GmCrushed Cashew Nuts: 100 GmGreen Chilies : 2 No

Marination:· · Place the meat (whole leg) in a well-greased tray or pan Prick

vigorously meat with a sharp knife. So that meat can absorb marination and cook properly Place the chopped onions, almonds, pistachio, · cashew green chilies, and garlic and ginger pastes into a mixer grinder and grind into a thick paste, if required add some water during grind

The Salim Raan

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.

Ingredients:

· 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.

Roasting:· Remove the marinated meat/leg from the

refrigerator and keep out to become normal· · Heat the oven to 360-380 F Take a pan, make

it hot, add all the rest spices: cloves, cardamom, and cinnamon. Sauté until they give off an aroma Pour the oil with the · spices in it, all over the marinated meat. Now cover the pan tight Put the pan in the · heated oven and cook for 2 hours to 2 hours 10 minutes Uncover the raan, turn from the · other side and cook for 1 more hour · Remove the raan from the oven and allow to rest for 5 minutes and then carve by the help of a sharp knife into small pieces Garnish · with dry fruits and can enjoy with paratha, Roti or butter naan.


70

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]

Ingredients:Mu�on (Small Pieces): 1 KilogramOnion (Thinly Sliced Lengthwise): 300 GmGarlic Cloves: 10-15 NoGinger (Crushed): 1 TbspGreen Chilies� : 5-6 No Red Chili Powder: 2 TspTurmeric Powder: 1 Tsp Coriander Powder: 1½ Tsp Garam Masala Powder: 1 Tsp Curd: 3/4 CupBay Leaf: 2-3 NoPeppercons: 1 TspRed Chilly Whole: 2-3 NoCinnamon S�ck: 1 Inch PieceBlack Cardamom: 1 NoMustard Oil: 1 CupGhee: 2 TbspSalt: To TasteFresh Green Coriander: 1 TbspWhole Wheat (A�a) Dough: For Sealing The Pot

Method:Marinating the MuttonIn a mixing bowl, take the mu�on pieces, sliced onions, crushed ginger-garlic, and green chilies and mix well. Add curd, chili powder, salt, turmeric powder, coriander powder, garam masala and half of the mustard oil. Mix well and keep aside for 1 hour.

Cooking the MuttonHeat the earthen pot and add mustard oil, when hot

Nandita Karan

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.

Ahuna Mutton

add whole masala like peppercorns, cardamom, red chili, bay leaf and cinnamon and let it crackle for 10 sec. Add marinated mu�on in an earthen pot and s�r well add 1 cup of water and seal the pot properly with dough. Put the pot on a low flame and cook for two hours. Shake the pot occasionally to mix the mu�on properly.

Garnishing and ServingOpen the lid of the pot and s�r the mu�on. Check seasoning and add ghee before serving and garnish with fresh coriander leaves and ginger.


72

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Ingredients: Tiger Prawn, With Head & Tail: 12-15 No.Salt: To TasteTurmeric Powder: 1 TspMustard Oil: 3 TbspOnion Chopped, Medium Size: 1 NoGinger Paste: ½ TspGarlic Paste: 1 TspSalt To Taste: To TasteTender Coconut: 1 NoTender Coconut: From 1 CoconutCoconut Water: 2 TbspYellow Mustard: 2 TbspBlack Mustard: 1 TbspPoppy Seeds (Khus Khus) Soaked For 30 Minutes: 1 TbspTurmeric Powder: ½ TspGreen Chilies: 2 NoGreen Chilies Tip Off: 2 NoMustard Oil: 2 TbspFor Garnish Fresh Coriander, Chopped: 1 Tbsp

Preparation· Deshell prawns with head & tail intact. Marinate with salt and turmeric Heat mustard oil. Sear the prawns very · quickly without cooking it much. This process is optional · Heat Mustard oil. Sauté onion till translucent. Add ginger & garlic paste. Sauté for a minute till fragrant. Keep aside · Open the coconut so as to form a bowl with a lid. Slice of its bottom for it to stand straight. Make a paste of scraped out tender coconut (malai) with its water. Reserve Make ·

Neeraj Rawoot

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.

Daab Chingri

a paste of both the mustard and poppy seeds with some green chili, turmeric Now mix the mustard paste, coconut paste, · fried onion mix Add the tipped off green chilies, salt, mustard · oil and mix well. Mix in the prawns. Add more coconut water to adjust consistency Fill in the prawns in the coconut shell. Seal · with the help of a dough Steam the shell in a pressure cooker · with 2” water at the base for 20 – 25 minutes (Simmer after 1 st

whistle) Serve hot garnished with fresh coriander. · Chef's Tip: Steamed rice is the ideal staple for this coconut prawn curry.


��<

Ingredients: For Amritsari MarinationSalmon Steak: 250 Gm (120 Gm Steak) Yogurt: 50 GmAjwain: 5gmRed Chili Powder: 5 GmGinger Garlic Paste: 10 GmLemon: 5 GmSalt: 5 GmGaram Masala: 2 GmKasorimethi: 2 GmMustard Oil: 10 Ml

For Pomelo Salad Candied Lemon: 20 GmPomelo: 100 GmGoji Berry: 10 GmMint Leaves: 10 Gm

For GarnishPotato Cumin Papad: 50 GmCoriander Leaves: 10 Gm Beetroot Cress: 10 Gm

For Coriander Aioli Coriander Leaves: 100 GmMayonnaise: 100 Gm

Method: For Amritsari Salmon · Pat dry the salmon steaks with kitchen

towel. Marinate the steaks with salt,

Neeraj Tyagi

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.

Tandoor Roasted Amritsari Salmon

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,

red chili powder, salt, ajwain, mustard oil, kasorimethi and garam masala. Let it rest for 3 hours

· Skewer the salmon steak and cook with in charcoal tandoor and baste with butter for extra richness.

For Pomelo Salad Take out threads from pomelo, add mint, goji berry and lemon candy to it.

For Garnish Fry cumin papad and drain it on kitchen towel.

For Presentation Place the salmon steak on the centre of plate direct from the tandoor, topped with pomelo salad and cumin crackers.


74

��<

Ingredients:Paneer: 100 GmPotato: 100 GmHung Curd: 100 Gm Mace Powder: 1 TspBlack Peppercorn Crushed: 1 TspGreen Cardamom Powder: 1 TspSesame Seeds: 100 GmGram Flour: 1 Tbsp Chat Masala: 1 TspCumin Powder: 1 TspRaisins: 50 GmAlmonds: 30 GmFresh Coriander Chopped: Few SprigsGreen Chilies: 2-3 NoGhee For Shallow Frying: 1 Tbsp

Method:· Mash paneer, boil potatoes and mash to a fine paste.

Mix together gram flour, hung curd, mashed paneer and potato to a form a dough. While mixing add the raisins, cardamom powder, almonds, mace, salt, pepper and chopped coriander

· Make small size pa�es. Coat each pa�y with sesame seeds.

Nilesh Limaye

Kudos to Better Kitchen team and Hearty Congratulations for

your continuous 5 years of connection with the Culinary

Fraternity.

“”

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

To cook:Heat a heavy bo�om skillet. Place the pa�es on the same and allow to brown. Top up with small amount of ghee to impart its flavour. Cook on both the sides �ll it is nice, golden brown and subtle crispy on the sides.

To serve:Serve directly from pan to plate. Garnished with some green chutney or tamarind chutney.

��<


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.

Nimish Bhatia

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 inuential people.

Ginger Honey Dressed Mascarpone Stuffed Squash Blossom

��<


76

Ingredients:Paneer: 150 GmsCorn Flakes: 100 GmOil For Deep FryingTo Make BatterBesan: 75 GmKashmiri Chili Powder: 1 TspGinger Garlic Paste: 20 GmGaram Masala: 1 TspSalt: ½ TspCrushed Pepper: 3 GmWater: As RequiredGlass Noodle: 50 Gm

Method:· Cut the paneer into small cubes and keep it aside Crush the cornflakes coarsely and · keep it aside Take paneer cubes in a bowl · and mix chili powder, ginger garlic paste, garam masala powder, pepper powder, salt to season the paneer Take another bowl, mix ·

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

chili powder, ginger garlic paste, garam masala powder, pepper powder, salt and besan. Mix everything well and gradually add water to make a batter · Now, dip the paneer pieces in the batter and coat them with the crushed cornflakes Heat some oil for deep frying Once the oil is heated up, slowly · · add the paneer pieces into the hot oil Fry them till they turn golden brown in · color The paneer popcorns are done; serve them hot on a bed of glass · noodles with tomato ketchup or mint chutney.

Nisar Ahmed

“

”

��<

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.


Ingredients:Chindi (Prawns): 300 Gm Asparagus: A Few Spinach: 300 Gm Ginger: 10 Gm Hing: 1/6 TspGreen Chili: 10 Gm

Nishant Choubey

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.

“

”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 Panch Phoran: 1/2 TspTurmeric Powder: 1/4 TspChili Powder: 1/4 TspCoriander Powder: 1/4 Tsp Coconut Oil: 1/2 Tsp

For Batter Wheat Starch: 100 Gm Potato Starch: 50 Gm Glu�nous Rice Powder: 5 0 Gm Tang Mein Flour: 50 Gm Baking Powder: 1/4 Tsp Baking Powder: 1/4 Tsp Eggs: 2 No Water: Enough to Make Ba�er

For Chutney Fresh Green Coriander: 1 00 Gm Fresh Green Chili: 50 Gm Spring Onion: 50 Gm Garlic: A Few Mustard Oil: 1/4 Tsp Lemon: 1 No Mayonnaise: 2 Tsp

Amchoor Powder: To Taste

For Touille Coconut Water: 100 Ml Coriander Water: 50 Ml Spinach: 100 Gm Corn Flour: 25 Gm Coconut Oil: 100 Ml

Method:For Batter To make the ba�er mix wheat starch , tangmein flour, potato starch, glu�nous rice flour, baking powder and baking soda (if you don't find these flours then you can use tempura flour also)Add 2 egg whites and water to make a ba�er. It should be of coa�ng consistency just like pakoraTake fresh prawns and wash in cold water. Peel and devein them. Store them in the chiller under dry kitchen towel.


78

For Chutney Blend fresh green coriander with spring onion, garlic, green chili and mustard oil. Squeeze a lemon while its blending and season it. The chutney has to be really smooth. Take it out in a bowl and add mayonnaise and some amchoor powder.

For Touille Blend fresh corriander and handful of spinach. Add a bit of water if required. Strain it with the help of muslin cloth. What one gets is green water. Mix coconut water and corn flour to it. The ba�er should be very thin. Spread it evenly on a non s�ck or cast iron pan evenly and slow cook it. The

touille will be nice and crisp.Wash and blanch spinach and asparagus. Drain off excess water from spinach and chop themTake a pan and moderately heat it. Add coconut oil, hing, panchphoran, ginger, garlic and green chili Add dry masalas and s�r fry asparagus and chopped spinach. Don't overcook them. Season it with saltDust the prawns with potato starch and dip it in the ba�er and deep fry themTake them off and coat them with green chutneyAssemble on the spinach and asparagus mix and place the touille ar�s�callyThrow some fresh herbs if there.

��<

A big salute to Dr. Dhananjay Datar, CMD, Al Adil Trading Co. LLC. UAE (known as Masala King) for his all-out efforts to free 700 detained Indian workers in Kingdom of Saudi Arabia's (KSA) Jeddah city and offer them food, medical help, and logistical support to return to their homeland. Dr. Datar, with this noble work, not only proved himself 'A friend in need is a friend indeed', but also upheld India's prestige. All these evacuated workers, after landing in India recently, expressed their gratitude with tearful eyes by saying, 'He is truly Al Adil (A good soul).'

The pathetic story of these 700 Indian workers began taking shape just 4 months ago when the onset of the COVID-19 pandemic gripped the world. These workers were stranded in Jeddah city of KSA due to the frequent lockdowns. Some of them were continuing their stay even after visa expiry; some, after losing their jobs, were working elsewhere on the previous permit to make ends meet, and some jobless and penniless workers were even begging for food and money as they had been left with no other option. Since these actions are considered illegal as per the law of the land, they were apprehended by the local police and sent to the detention centre. The group was

waiting desperately to be freed and return to India. Their plight came to light recently when the media published reports of the same.

Dr. Datar realised their grief and vowed to free them from the detention centre as early as possible to send them back to India safely. He, along with his company team, swung into action. It was not an easy task to manage everything remotely and regularly follow up as UAE and KSA are two different countries, but his resolution was rock hard. He communicated with the Indian Consulate in Jeddah through the Indian Consulate in Dubai and expressed his willingness to help the detained workers. He proposed that if the KSA authorities release the poor workers on humanitarian grounds, he would sponsor their entire air tickets and medical test expenditure besides providing logistical facilities.At last the mediation and joint efforts of Dr. Datar and the Indian Consulate in Jeddah worked out and KSA authorities not only released the Indian workers, but also extended a helping hand. Since the air traffic between India and KSA has not resumed yet, they facilitated the air travel of these workers to India through Saudia - their official airline and sponsored the tickets. Dr. Datar

and his team ensured the medical tests, logistic support and food facility to these workers. Two flights of Saudia, from Jeddah airport carrying a total of 451 passengers recently landed at the Delhi International Airport and all passengers were sent to quarantine facilities in Delhi and Bhatinda. The third flight carrying the remaining passengers landed at the Kochi International Airport.

Dr. Datar expressed his happiness over hearing the news of safe arrival of these passengers to India and smilingly said, Our Al Adil group, under its CSR initiative, has been implementing a drive to help the stranded and penniless Indian workers to return home safely. We a r e s p o n s o r i n g t h e e n t i r e expenditure of their air tickets, food and medical tests. As of now we have successfully sent more than 5000 stranded Indian workers across the GCC region. Besides business, I have been active in promoting Indian culture in the Gulf countries. I haven't done anything special. It is the duty of every person to help his brethren in such difficult times. This is what the Indian culture teaches us. I am happy that these workers are united with their family and are safe. <

Dhananjay Datar Upholds India's Prestige


Ingredients: Pearl Millet: 100 GmQuinoa: 100 GmSorghum: 100 GmButton Mushroom: 500 GmShallots: 2 No Elephant Garlic: 2 NoThyme: 2 SprigsLeek: 50 GmMascarpone Cheese: 1 TbspParmesan Cheese: 100 GmUnsalted Butter: 50 GmPomace Oil: 20 MlTruffle Oil: ½ TspTruffle Shavings: 4 No

Ancient Grains, Mushroom & Truffle Pot

Nitin Bajaj

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.

Black Pepper: To TasteSalt: To TasteMicro 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

the rest of the sliced mushrooms to the pot· Add 300 ml water and simmer for 90 minutes on low flame· Let the mixer cool for some time· Blend this mix to a fine puree and strain through a fine sieve· Keep aside.

To Finish: · Add a little vegetable stock and all three grains and cook until

the desired doneness. Add more stock as required· Add the spoon of mascarpone cheese, mushroom puree and

season with salt and pepper to your personal preference· Buerre monté the grains with hard butter and grated parmesan

cheese. Switch off the flame for this step.

Garnish: Garnish the ancient grain pot with butter roasted mushroom

cubes, parmesan and truffle shavings and micro greens.��<


80

For Ricotta & Vanilla Panacotta

Ingredients:Heavy Cream: 1½ CupRicotta: 50 GmVanilla Bean: 1 NoSugar: 50 GmSheets 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 in small moulds, cover with plastic wrap and

Nitin Minocha

“

”

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!!

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

refrigerate until set, for at least 4 hours. Carefully remove and plate as per presentation.


For Wine Essence

Ingredients:Red Wine: 400 MlCinnamon Sticks: 1 (5 Cm)Cloves: 5 GmStar Anise: 2 No Orange Rind: 1 Large Piece Lemon Rind: 1 Large Piece Sugar: 50 GmRaisins: 15 Gm

Method:· In a heavy bottom saucepan over

medium heat, combine the red wine, cinnamon, cloves, Star anise, lemon rind and orange rind. Heat gently, but don't bring to the boil. Stir in sugar

· Keep hot on medium to low heat for 15 minutes to let the flavours imbibe the wine. Add raisins

For Salad

Ingredients:Filo Sheets: 4 NoClarified Butter: 100 MlAvocado: 1 NoMesclun Micro Greens: AssortedCreamed Cheese: 50 GmEdible Micro Flowers (Without Stamen): 15-20 NoGold Varq /Sheets: 1 NoSaffron Poached Baby Pear in Sugar: 4 NoFigs Fresh Chopped: 100 Gm

Method:· Blind bake the clarified butter layered filo sheets inside half dome moulds,

at around 175° celsius for 15-18 minutes· Remove scoops and wedges of avocado. Cover with edible gold sheet· Chill micro greens and arrange edible flowers on creamed cheese in filo

basket· Make a dressing of olive oil and saffron liquor (by poaching pears in sugar

syrup infused with saffron), drizzle over salad· Arrange as shown; lastly pour the warm wine essence. ��<


82

More Chefs

and their

Signature Recipes

to be continued...

More Chefs

and their

Signature Recipes

to be continued...Contact: [email protected] for your copy.

Read Better Kitchen ANNIVERSARY ISSUE PART 2

Signature Recipes of Celebrity & Executive Chefs

th5 AI Part 2 / 2020

www.betterkitchen.in

04th5 Anniversary Issue Part 2/ 2020

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

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.

KITCHEN

betterkitchen.in kitchenbetterRNI Registration No. MAHENG/2013/58668

Better

08 Food Courts Do Not Hold Court Anymore

10 MyMenu365 – Whole Year No Repeat of Menu

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

20 Ram Prakash Sharma

21 Raminder Bakshi

22 Ramu Butler

23 Rajani Ranjan Rashmi

24 Ranjeet Pandey

26 Ranveer Brar

28 Ritu Dalmia

29 Robin Batra

30 Sabyasachi Gorai

31 Sahil Sablok

32 Salil Fadnis

33 Sameer Shah

34 Sandeep Pandey

36 Sanjeev Kapoor

38 Satish Arora

39 Saurabh Sharma

40 Shadab Ahmad Qureshi

41 Shantanu Gupte

42 Shaun Kenworthy

44 Sheetharam Prasaad

45 Soundararajan P

46 Subroto Goswami

48 Sudershan Bhandari

14

1008

betterkitchen.in Better Kitchen Magazine Better Kitchen Magazine

49 Sudhakar N. Rao

50 Sudhir Pai

51 Sudhish Kumar Pande

54 Sujeet Singh

55 Sunil Soni

56 Sunit Sharma

57 Suresh Khanna

58 Swapnil Mule

59 Tushar Malkani

62 Vaibhav Bhargava

63 Varinder Singh Rana

64 Vasant Khot

65 Vijaya Baskaran

66 Vijaya Baskaran

67 Vikas Chawla

70 Vikas Khanna

71 Vikas Swadesh Seth

72 Vinod Bhatti

73 Vivek Kadam

75 Yogendra Negi

76 Yogesh Arora

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

Editorial


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

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.


About a year ago, as general retail

began to move online en masse,

food courts in Malls were seen as

saviours. However, with the advent

of COVID19, social-distancing

regulations is the latest challenge to

the concept – arising at a time when

many consumers had already

started to buy food online for home

delivery, both from traditional

chains as well as from high-end

restaurants.

Are food courts serving time?

I have reasons to believe that the

traditional food-court model began

its decline long before the

pandemic. Back in the 70s when the

food court concept was born, it

progressed not into a raging fire but

an integral part of planning in all

Malls, big or small. But over the past

5 years, as millennials and the

'iGeneration' migrated to casual

dining and QSR options that

provided “freshly cooked” and

potentially healthier options in a

curated space, food courts have a

t h r e a t e n e d e x i s t e n c e . I n

c o m p a r i s o n , c a s u a l - d i n i n g

concepts provided higher customer

experience, often merging a better

ambience with a strong social

media profile, a valid takeaway and

recall value. With offerings like

alcohol, home delivery and a great

degree of customisation as

opposed to the pre-prepared and

on-display bain-maries of a food

court.

Besides, there is nothing like a food court as a hotbed for transmission of germs – think about those 500–700 common seats with about

By Sunny Sriram

Food Courts Do Not Hold Court Anymore

Photo Courtesy Pacific Mall


08

1sqm per person of space, all the self-serve cutlery and sauces, the trays, the busy bathrooms. Do you think there is anything else necessary to call for the guillotine?

Consumers have also become less trustful about eating pre-prepared food from a bain-marie display. It feels less safe and has the perception of too much human interference. Food to be made out of sight or served to them all wrapped up – “contactless” was more preferable. The reputation and viability of food courts have been dealt a blow by the pandemic, for sure.

However, food courts will not disappear completely because consumers are still looking for a quick-serve, low-price-point option – but the method of delivering that solution has been superseded. This is an opportunity for unscrupulous food audits and stringent norms such as HACCP and other sanitation standards, besides creative out-of-the-box marketing for infusing blood transfusion to Food courts management. Mall managers ought to discard the centralised “mess hall-seating” to mall management laying out communal seating and diners order food from where they want. Delegating the design and

management of tables and seating to tenant brands can make for a more attractive dining space with multiple styles and solutions. It makes sense to attach store fronts with exclusive spaces in front of them. The tenants could be advised to take care of their exclusive tables and maintain the severest hygiene standards. A large part of the large common area can be replaced with kiosks ensuring the overall number of tenancies remain the same.

Consumers are now looking to move from paying by cash to contactless payments, apart from contactless ordering and delivery Mall managements needs to become omnichannel in their management of the centre and provide tenants with a centre-wide ordering and payment platform.

Automation is another factor to consider adopting to rescue the format. With labour being the highest cost of any hospitality businesses, the advancement in robotics – with machines replacing sanitation staff shall be a a game-changer for the foodservice sector, besides drawing out the public to witness technological innovation at close quarters.

Physical distancing in food courts

remaining open – or reopening – during the COVID-19 crisis is also putting pressure on operators and landlords alike, with fewer diners able to use the facilities at once. This is forcing operators to look for other income streams, one of which is to create a limited-time or “online only” restaurant and using the food court kitchen space as “dark kitchens” to produce food for delivery.

Other solutions include working with food and drink suppliers to wholesale products in meal-kit 'boxes' in a subscription service. The idea of converting food-court space into shared or cloud kitchens to supply food-delivery companies is bound to emerge. But in the end, pandemic or not, many food courts seem headed for retirement.

The time has come when a lick of paint, a change of furniture or the addition of plants will not be enough to save the food court. They now do not hold court. <

Author Sunny Sriram is Director – Arrow Hospitality Consulting and

member advisory board Better Kitchen. He specializes in

conceptualizing unique dining concepts, realizing ROI faster than

expected, and chain-store strategizing.

Photo Courtesy Pacific Mall


These questions are more stressful for most of professional

men or women after hard day's work; especially using grey

matter looks forward for wonderful meal whether cooking self

or has cook or ordering from restaurant or even going out to eat.

Besides, one who excels in professional life, also wants a

wonderful spread during guests' visits and no repetition of any

recipes in couples of last parties which they attended.

Travellers can easily predict menu in the hotel and its

restaurants whether buffet spread for breakfast or meals or

even Ala-Carte. Executive chefs are struggling to make it

different but repeating the recipes every day/week. Frequent

MyMenu365 Whole Year

No Repeat of MenuDr. Aruna Sharma, Retd IAS

Each and every person when looking

for a meal the basic questions are

what to eat? Is it healthy? Is it a diet

meal? Is it good for the tummy? Is it

tasty? Is it a new dish? How many

calories? What about my sweet

tooth? Is it liked by family members?

Is it a repeat recipe? Etc…


10

business travellers while staying at

hotels always looking forward to

exclusive meals during the day which

will not only be tasty, different but

also take care of their balance diet and

good for tummy.

MyMenu365

The solution is MyMenu365 – A

unique concept for tasty, healthy and

b a l a n c e d d i et e n s u r i n g t h at

developing immunity, without the

repetition of any dish throughout the

year created by Dr. Aruna Sharma,

Development Economist and Retd.

Secretary – Government of India.

Nutrition has become a distorted

term with float of theories of sugar,

gluten, milk and milk products bad for

you. MyMenu365 transforms the

entire paradigm to Indian concept of

palette to have all and satisfy all five

taste buds sweet, sour, salt, bitter and

savory. MyMenu365 curated all tastes

in a day with no repeat of dish in entire

year of any of the meal of breakfast,

lunch, snack, dinner and dessert (veg

n non veg). Satiating pallet ensures to

avoid overeating as well as enables

you to develop good immunity.

MyMenu365 is for those who love

food at the same time look for a

healthy meal (Our thought is one

should have all kinds of food in an year

- deep fried, shallow fried, air fried,

boiled, cooked with less oil, steamed,

baked or raw for maintaining a

balance of all ingredients in the body).

MyMenu365 is designed in such a way

that everyday meals i.e. breakfast,

lunch, tea time, dinner and of course

dessert will balance the calories

intake of the day. For non-vegetarians

there will also be a choice to have two

recipes in a day as recommended by

health experts. Result in every meal is

a treat and a surprise at the dining

table.

The dishes are Indian, spread across

the length or breadth of the country

with spray of Italian, Chinese, French,

Lebanese, Turkey dishes and Mexican

that has become part of Indian food

lovers'.

MYMenu365 ensures IMMUNITY BY

EATING ALL. You want to cook / order /

eat out different menu for all 365

days . Fo l low MyMenu365 at

instagram page mymenu365 or URL

https://instagram.com/mymenu365?

r=nametag.

MyMenu365 is open for synergetic

activities with star hotels and fine

dining restaurants across country. Get

in touch with Better Kitchen team at

[email protected] to take it

forward.

<<<��


In these unprecedented �mes, we have seen many vicissitudes and tried to adapt to a new normal. Thankfully, some things never change like the Indian Culinary Forum's (ICF) endeavour to help deserving chefs thrive. The raging Covid- 19 pandemic has not deterred the community of chefs from the Indian Culinary Forum to celebrate their annual flagship event of Chef Awards and Knowledge Summit. Rather, the challenge of organizing the event under constrained circumstances has infused more enthusiasm and excitement in them.

Hoping to share a message of strength and posi�vity to the gastronomic world and to recognize and honour the chefs and their excep�onal contribu�on towards the hospitality industry, the Indian Culinary Forum successfully organized The Annual Chef Awards and Summit. By observing the government's orders and guidelines, it was carefully planned and curated to ensure a coronavirus-safe event.

Hosted to commemorate the Interna�onal Chefs Day, the 17th Annual Chef Awards saw the presence of renowned master chefs and veterans of the hospitality industry at Pride Plaza Hotel, Aerocity, New Delhi. Chef Awards have been conceptualised to bring interna�onal acclaim to Indian cuisine and honour the chefs and their contribu�on to the

hospitality industry and society at large. The evening witnessed several veterans as well as promising chefs who competed for the coveted �tles.

As part of the 17th Annual Chef Awards, ICF also organised the 8th edi�on of Knowledge Summit which witnessed the par�cipa�on of the stalwarts of the Indian hospitality sector resul�ng in knowledge building and thought leadership. The theme of this year's summit was “Exploring New Horizons and Challenges: Experts Perspec�ves on Opportuni�es During These Times”. The summit witnessed par�cipa�on of aspiring chefs, hotel-management students and hospitality professionals from all over India, who discussed, debated and deliberated upon a lot of burning issues rela�ng to the hospitality industry in the Covid �mes.

The summit was phased over four sessions. The inaugural session was done virtually by Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Commi�ee on the topic, Exploring New Horizons and Challenges: Experts Perspec�ves on Opportuni�es During These Times”. The second session was on Entrepreneurship and Chefs in the Post Covid Times by Celebrity Chef Sanjeev Kapoor, interviewed by Smitha Menon. He advises the aspiring entrepreneurs, “Don't keep wai�ng for very big

Arvind Rai Bags Golden Hat Award During 17th ICF's Chef Awards & Summit


12

<<<

opportuni�es. Start small and build on it. Most chefs think that perfec�on is a virtue, but I think it can be a big impediment. Because when you say something is perfect, there is a lot of pressure from yourself, friends, family etc.

Gone are the days for launching anything big and with perfec�on. So, test and learn. And that's the way to scale up. It gives you an opportunity to correct your course quickly. Don't wait for perfec�on, because it may be too late.”

The third session of the day was a panel discussion on Skills Required by the Chefs - An Industry Perspec�ve with Varendra S. Du�a, Rajan Bahadur, Sanjeev K Nayar, Mohammad Shoeb, and moderated by Rajiv Gulshan. The last session was on Future of Food through Sociological Lens by Vir Sanghvi. Sanghvi was interviewed by Dilip Puri, Founder & CEO at Indian School of Hospitality. The summit was curated by Indian School of Hospitality and co-ordinated by Dr. Chef Prem Ram, Joint secretary Indian Culinary Forum. Those who could not a�end the event, also joined the Summit virtually.

Speaking on the occasion, Anil Bhandari, a hospitality industry veteran and Chairman of the Organising Commi�ee ICF, said, “Despite the pandemic, the determina�on and enthusiasm of the chefs of ICF, is evident from the fact that they have gone ahead full steam to celebrate the 17th Chef Awards and the 8th Knowledge Summit. I am thrilled to see that the chefs who were working behind the scenes are in the forefront. They are se�ng new standards of excellence in the hospitality industry and inspiring more people to choose this as a career. He added, “Currently, the Na�onal Tourism Awards are given in the three categories. We suggest it should be increased to six categories. We have been reques�ng the Ministry of Tourism for the last 15 years to honour the dis�nguished chefs with Padma Shree Award. So far, 2 eminent chefs have been given Padma award but again it has stopped. I would request the Ministry of Tourism to take up this ma�er again to ensure competent chefs are given Padma award every year. It's high �me we must bestow our chefs with Padma Shree Awards just like filmstars, sportspersons, economists and various other fields are honoured, so why not the chefs every year.”

Chef Davinder Kumar, President Indian Culinary Forum also shared his views, “In these tes�ng �mes of Covid-19, it was an overwhelming experience for ICF to have successfully organized the 17th Chef Awards and 8th Chef Summit. The challenge of organizing this event under constraints by circumstances has truly infused more enthusiasm and excitement in us. Digital pla�orm and technology have been harnessed to bridge social distancing. Alongside the Annual Chef Awards, month-long ac�vi�es have been executed this year, like ICF'S first cook-off series where Senior Masterchefs conducted amazing culinary demonstra�ons of immunity building recipes which were witnessed by thousands of people. The Chef Awards was ins�tuted way back in 2004

and has evolved over the years, but certainly, the focus remains to not only honour and promote the fraternity of chefs but also encourage young talent to take up this profession, and at the same �me raise the overall standards of culinary art in India by bringing it at par with interna�onal standards. We have all made earnest endeavours to bring our fraternity closer year a�er year and will con�nue to do everything possible for the be�erment of the culinary profession. We sincerely hope that Indian culinary art gains more worldwide recogni�on and acclaim.”

Chef Vivek Saggar, General Secretary Indian Culinary Forum, opined “You can have a great career only if it's built on a solid founda�on. The right training can take you places and therefore, the Chef Awards is not just a compe��on, it is an opportunity for chefs to learn about the modern techniques and mechanisms that are used in kitchens across the world. They understand the value of ge�ng basics right even while innova�ng. The associa�on has been giving due recogni�on to the unknown faces, who bring smiles on the faces of diners for 17 years now. By impar�ng improved educa�on and organising grand industry-specific events, we keep moving one step ahead and set new benchmarks in the hospitality industry.”

As a build-up to the awards, four days' culinary compe��ons, i.e. Trade Tests were held at IBCA Vikaspuri, New Delhi amongst the budding and promising chefs in 8 different categories. Over 60 of culinary ar�stes showcased their crea�vity and skills during these compe��ons. Notable and renowned chefs were the jury members in this year's compe��ons, while Chef Sireesh Saxena was the organizing secretary under whom the compe��ons were also be supervised. The Chef Awards also honoured the industry veterans in six other sought-a�er categories. The winners were selected by a panel of an esteemed jury.

The following are the winners of the 17th Annual Chef Awards:

• Life�me Achievement Award: Chef Arun Agarwal• Golden Hat: Chef Arvind Rai of The Ashok, New Delhi• Silver Hat: Chef Vinod Bha�, IKEA India Private Limited• Pastry Chef of the Year: Chef Tarun Kumar, Sunrise

Victuals• Lady Chef of the Year: Chef Nandita Karan, The Lalit• Master Chef of the Year: Chef Setu Gupta, Le Meridien• Master Chef Kebabs: Chef Surender Singh, Le Meridien• Master Chef Interna�onal Confec�onary Award: Chef

Manish Kanojia, Radisson• Master Chef Indian Sweets Award: Chef Dalbir Singh,

Ashok Hotel• Master Chef Interna�onal Cuisine Award: Chef Rajnish

Rawat, Radisson• Master Chef North Indian Cuisine Award: Chef Mehboob

Alam, Ashok Hotel• Master Chef Oriental Cuisine Award: Chef Nima

Tshering Lepcha, Radisson Blu• Master Chef Baker Award: Chef Narendra Singh, IHM -

Gwalior.


Pasta Dough

Ingredients:Eggs Beaten To Blend: 2 NoAll-Purpose Flour: 1 CupOlive Oil: 1 TbspSaffron: Few StrandsKosher Salt: 1 TspFresh 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 GmOlive Oil: 30 MlParmesan Cheese: 25 GmBasil: 5 NoPeas: 50 GmGarlic: 10 GmOnion: 10 GmThyme: A SprigWhite Wine: 30 MlSalt: 5 GmPepper: 5 Gm

Parimal Sawant

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.

Chicken & Peas Saffron Ravioli

Method:· Heat olive oil in a pan. Saute chopped onion & minced garlic. De

glaze with white wine· Add chicken mince and cook till moisture almost evaporates. Add


14

mashed green peas to this.· Add chopped basil and Parmesan cheese and

mix well· Season with salt and pepper. Cool down the

mixture.

Sauce

Ingredients:Red Bell Pepper: 300 GmOlive Oil: 15 MlTomato Puree: 50 GmSweet Paprika: 10 GmOnion: 10 GmGarlic: 10 GmBasil: A SprigRed Wine: 30 MlSalt: 2 GmPepper: 2 Gm

Method:· Smoke the oiled up bell pepper on the flame till

its skin turns black· Keep in a bowl covered for some time. Remove

the skin and roughly chop the peppers

· Saute onion and garlic in olive oil and add the smoked bell peppers and toss

· De glaze with red wine· Add tomato puree, thyme and seasonings· Cool down this mixture and puree in a food processor· Pass the sauce through a chinois.

Garnish

Ingredients:Olive Oil: 15 MlGreen Peas: 25 GmBasil: 4 LeavesCherry Tomatoes: 4 NoSalt: 2 GmPepper: 2 GmParmesan Shavings

Assembling· Take a pan and reheat the pepper sauce, pour it in a serving plate· Cook pasta in hot boiling water for 7 to 9 minute, put on plate · On other side Pre heat pan olive oil, onion, green peas, cherry

tomatoes, white wine and cook until the white wine evaporates, place it on top of pasta

· Add some Parmesan shavings and drizzle olive oil. <<<

KITCHEN’SConsulting Services

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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.

For further details email your requirements at [email protected] Or Call +91 99670 11113

Ingredients:Cauliflower: 400 GmsMustard Oil: 1 LitreCumin Seeds: 1 TspBlack Cardamom: 2 NoCloves: 2 NoBayleaf: 1 NoPepper Corn: 4 NoHing: 1 TspKashmiri Red Chili Powder: 3 TspFennel Powder: 1 TspDry Ginger Powder: ½ TspSalt: To TasteGaram Masala Powder: 1 TspWater: 2 00 Ml

Method:· Clean, Wash and cut the cauliflower in big

florets· Heat mustard oil and let it smoke for 10

minutes. Let it cool down to180 degree

Rahul Wali

“ 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.

”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· Deep fry all the cut cauliflower till

light golden brown. Remove and

drain. Keep aside · In a separate pot or pan take 100 ml

mustard oil (you can use the same oil

used for frying)· Add hing, black cardamom, cloves,

bayleaf, peppercorns and cumin

seeds. Saute for about 30 seconds · Take the pot away from flame or put

the flame off. Add red chili powder

and stir immediately and add ½ cup

water to avoid chilies from burning · Put the pan back on low heat add

fennel powder, dry ginger powder

and the fried cauliflower and mix well · Add salt and garam masala powder · Add water till the half level of

cauliflower in the pot and cover the

lid and let it cook for 10 minutes · Serve hot with steam rice.

<<<


16

Ingredients:

For Masala MilkMilk: 1 LitrePistachio: 2 TbspSaffron (Soaked in Milk): F ew StrandsCardamom Pods: 2 NoCondensed Milk: 100 Ml

For RasmalaiMilk: 1 LitreVinegar: 2 TbspCorn Flour: 1 TspBaking Powder: 2 Pinches

For Sugar SyrupSugar: 1 CupWater: 4 Cups

Eggless CakesFlour: 140 GmsBaking Powder: ½ TspBaking Soda: ½ Tsp

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.

“ 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 ”

Rasmalai Mango Trifle

Butter: 120 GmsMilk Maid: ½ TinMilk: 80 MlVanilla Essence: 1 Tsp

MethodRasmalai Milk· Boil milk till almost half on

medium heat· Add sugar, saffron, pistachio· Leave it to cool

Rasmalai· Bring milk to a boil· Add vinegar and boil and stir till

you see the curds separate· Add Ice to stop the cooking

process· Stir it till cool· Pass this through a muslin


18

<<<

cloth and squeeze till all moisture is released· Add water again and squeeze it· Take it out in a bowl and start needing it till it becomes soft

and smooth· Once the desired consistency is reached add 1 tsp of corn

starch· Kneed again· It should be moist and soft, not too dry. If too dry, add in a

spoon of water· Divide into small balls. Roll it between your palms and

make sure there are no cracks and flatten it.

Sugar Syrup· Mix sugar and water and bring it to a boil· Once boiled add the Rasmalai into the sugar syrup and

boil with a lid on to generate steam · (This ensures a nice fluffy Rasmalai)· Boil for approx. 10-15 minutes or until completely fluffy

and take it out from the sugar and squeeze till all the sugar syrup is released

· Add the Rasmalai to the milk and let it infuse overnight

· Serve garnished with pistachios next day.

Eggless Cake· Mix the flour, baking soda, baking Powder in a bowl and

keep aside· In another bowl cream the butter & milk maid· Fold in the flour mixture and gently add the milk· Pour the batter in a grease & lined tin· Bake for 40 minutes at 160 deg or until a tooth pick

comes out clean.

Assembly· In a glass, add a layer of cake in the base of short glass· Soak the cake with the Rasmalai milk· Add a layer of mango puree· Next layer with the Rasmalai pieces· Pipe a layer of whipping cream. Garnish with rose petals,

mango pieces and pistachios *If mangoes are not available you can omit it.

AND ITS READY!

Providing safe and clean drinking

water for communities, Anandana -

The Coca-Cola India Foundation, in

p a r t n e r s h i p w i t h J a l d h a r a

Foundation and Water Health India

initiated seven Water Health

Centres (WHCs) in the Adilabad,

Medak and Nizamabad districts of

Telangana and Andhra Pradesh. The

Foundation has also invested in

water treatment facilities of these

districts to serve over 20,000

people of the community and

provide them a sustainable

livelihood. The initiative will

f a c i l i t a t e i m p r o v e m e n t o f

community health by promoting

consumption of safe drinking water

and reducing susceptibility of

villagers towards water borne

diseases. The Foundation has also

i n i t i a t e d s u c h p r o j e c t s i n

Aurangabad district of Maharashtra

which faces similar water stress

conditions.

Ramanand B, Jaldhaara Foundation

said, “The spike in water borne

diseases in the states of Andhra

Pradesh and Telangana coupled

with persistent contamination of

groundwater as stated by industry

reports are testimony to the

hardships faced by the people in

these regions. We are hopeful, with

the implemented water solutions,

the villagers will reap great benefits

in long term. We are thankful to

Coca-Cola India and our technical

partner, WaterHealth India for their

innovative thinking and viable

solutions.”

Commenting on the partnership,

Ishteyaque Amjad, Vice President,

Public Affairs, Communications &

Sustainability, Coca-Cola India &

South West Asia said, “Water is

essential to life and safe drinking

water is the backbone of a healthy

society and economy. Anandana -

Coca-Cola India Foundation in

partnersh ip wi th the loca l

communities across India have

made humble contributions for the

past 10 years in being part of the

solution towards providing safe and

clean drinking water. Our partner

Jaldhara Foundation and Water

Health India have helped us

successfully implement the project

a n d p o s i t i v e l y i m p a c t t h e

communities of Adilabad, Medak,

Nizamabad and Vijay district. We

will continue our sustained efforts

in the direction to contribute

t o w a r d s c o m m u n i t y a n d

environment.” <

Coca-Cola Initiates Provision of Safe

Drinking Water, Benefitting 20K Lives


Ingredients: Semolina: 115 GmRaisin: 50 GmMilk Fresh: 500 MlFresh Cream: 50 GmSugar: 100 GmButter: 30 GmZest of Lime: 1 No.Apple: 4 NoSalt: A PinchSugar: Little BitCinnamon: Little Bit

Method:· Place semolina, raisin, milk, salt, sugar and zest of lime

in a saucepan, cook for 10 minutes· Add butter and cream· Line the flan ring with silver foil· Set the mixture in it and arrange the apple slices on it· Sprinkle sugar and cinnamon powder· Bake at 170°C

Apple Conde & Raisin Flan

· Kept in room temperature for 30 minutes then kept in fridge for about 2 hours

· Take out the dessert, cut into wedges, serve with vanilla sauce or ice cream.

<<<

“

Ram Prakash Sharma”

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.

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.


20

Ingredients: BrineCold Tap Water: 2 LitresCooking Salt: 1/3 CupLemons: 2 NoFresh Parsley: 10 SprigsThyme: 7 SprigsRosemary: 2 SprigsFresh Bay Leaves: 5 NoHoney: ¼ CupGarlic Cloves Smashed: 6 NoBlack Peppercorns: 1 Tbsp

Roast ChickenChicken Whole: 1.5 - 2 KgButter Melted: 40 GmSalt 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

· Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1½ hours). DO NOT put chicken in before full cool, this is a health hazard

Roast Chicken

· Flip chicken upside down (so legs and breast are on underside. Sub-merge chicken in brine, cover and refrigerate for 12 - 24 hours. Don't worry if underside of chicken doesn't stay under water - the breast side is, that is what matters.

Raminder Bakshi

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.


Roasting Brined Chicken:· Remove chicken from brine and pat dry to remove excess

moisture· Tie legs with string (if desired), tuck wings under.

Drizzle/brush with most of the butter all over, including

underside (butter will firm up on contact)· Sprinkle with pepper and the TINIEST pinch of salt, place

chicken on a rack in a heavy based roasting tray. Set aside

for 20 minutes· Preheat fan forced oven to 220°C / 430°F· Turn down the oven to 180°C / 350°F, then roast chicken

for 50 minutes to 1 hour or until the internal temperature

at the joint between the leg and thigh is 75°C/165°F, or

until juices run clear· Check at 45 minutes, rotate the pan if not browning

evenly, and brush top with remaining melted butter· Remove chicken from the roasting tray, cover loosely with

foil and rest for 10to 15 minutes· Chicken is so juicy, it needs little more than a tiny drizzle of

the juices in the pan (go easy, it's salty). Otherwise, make

a gravy while the chicken is resting.

<<<

Ramu Butler

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.

Ingredients:Marination Red Snapper or Pomfret Fish: Fillet Turmeric Powder: 1 TspLemon Juice: 1 TspSalt: To Taste

GravyOnion Thinly Sliced: 1 Large Tomato Medium Sliced: 1 Ginger Crushed: 1 Inch Piece

Meen Moilee Manga Curry (Kerala Style Fish Mango Stew)


22

Garlic Crushed: 2 ClovesWhite Pepper Powder: 1 Tsp

stThick Coconut Milk: 1 Extract ndSemi Thick Coconut Milk: 2 Extract

Mustard Seeds: ½ TspCurry Leaves: 2 SprigGreen Chilies Slit: 2-3 NoMango Slices (Semi Ripped): 2 No Coconut Oil: 2 TbspGreen Pepper Corns: 15 Gm Salt: To Taste

Method:· Wash and clean the fish and pat dry it· Marinade the fish with marinade ingredients listed

above and set aside for 15-20 minutes· Heat coconut oil in a pan and slightly fry marinated fish

pieces on a medium heat and keep it aside· Heat a pan (preferably an earthen pot) and pour

required coconut oil· Splutter the mustard seeds; add the ginger, garlic and

sauté for a minute· Add the sliced onion, curry leaves, green chilies and

sauté till it becomes soft and translucent· Add the tomatoes and sauté for a minute. (Tomatoes

shouldn't be mashes) · Pound the green pepper corn and add to it along with

white pepper powder, simmer the heat· Add half 2nd extract semi think coconut milk and salt and

mix well· Add the mango slice · Add the fried fish pieces carefully, cover and cook the

fish. As the fish is half done while frying just need to cook for another couple of minutes

· Now pour the 2nd extract - semi thick coconut milk and 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 sometime till the fish completely absorbs it

· Remove the pot from the fire, pour the 1st extract- thick coconut milk, place it on low fire again for a minute and gently shake so that it gets mixed. ( Do not stir as the fish might break)

· Remove the pot from the fire and add some fried curry leaf. Top with some coconut oil in the end

· Gently remove the cooked fish fillet and present it on top of mango slice and gravy

· Garnish with fried curry leaf and fried pepper corns, fried red chili and mustard

· Serve hot with String hoppers or Appam.

<<<

Rajani Ranjan Rashmi

“

”

thCongratulations and best wishes on 5 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.


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 un�l the garlic is golden brown, about 1 minute

· Add the fresh clams and cover with lid on medium heat, shaking the pan occasionally un�l all the clams open, once clams get open deglaze with white wine. Adjust the seasoning.

· Check your boiling pasta, s�rring frequently un�l al-dante.· Drain the pasta and transfer pan and parsley and toss well.

Top up with li�le freshly crushed black pepper. Serve immediately.

Sphaghetti Vongole

<<<

Ranjeet Pandey

“

”

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.

Spaghetti Pasta: 500 GmExtra Virgin Olive Oil: 100 MlSliced Garlic: 20 GmDry Chili Flakes: 5 GmFresh Clams: 250 Gm

Finely Chopped Parsley: 10 Gm White Wine: 50 MlSalt: To TasteCrushed Black Pepper: 2 Gm

Ingredients:

Desire to continuously learn and explore his prociency 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.


24

Ingredients:Fish Cake:Fish Fillets: 450 GmEggs: 2 NoFresh Coriander (Roughly Chopped): 10 GmRechado Masala Paste: 1 TbspRed Chili (Deseeded and Finely Chopped): 25 GmGarlic (Peeled And Finely Chopped): 10 GmFresh Ginger Root (Finely Chopped): 20 GmLime (Finely Grated Zest and Juiced): 100 GmSpring Onions (Roughly Chopped): 10 GmSunflower Oil: 30 MlSpring Onions (To Garnish): 10 Gm

Goanrechado Masala:Kashmiri Chilies (Deseeded and Crushed): 10 No Peppercorns: 4 NoGarlic: 30 GmChopped Garlic: 10 GmCinnamon Stick: 1.3 CmSugar: 10 GmTamarind Paste: 10 GmCumin Seeds: 5 GmFresh Ginger (Chopped): 10 GmGoan Coconut Toddy Vinegar: 60 MlSalt: To Taste

Goan-Style Green Chutney:Fresh Coriander: 20 GmGreen Chillies: 10 GmGarlic: 10 Gm Freshly Coconut (Grated): 50 GmLemon Juice: 10 MlSugar: 5 Gm

Method:Goan Rechado Masala:Soak the chilies, peppercorns, cloves, cinnamon stick, sugar, tamarind paste, cumin seeds, ginger, garlic and salt in vinegar for 20 minutes. Grind them to a fine, thick paste without using water.

Fish Cake:· Mince the fish fillets, add the whisked eggs, coriander, rechado

masala paste, chili, garlic, ginger, grated lime zest, lime juice, and spring onions. Mix well

· With damp hands, divide the mix into 12 flat fish cakes· With the help of a teaspoon, stuff the rechado masala in the

centre of each fish cake.

Goan-style green chutney:For the chutney, blend all the ingredients together. Sear the fishcakes in small batches for about 2 minutes on each side. Serve with Goan Style Green Chutney.

Goan Rechado Masala Fish Cake

<<<

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”.


“

Ranveer Brar”

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.

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.

Ingredients:Milk: 100 MlCream: 150 MlFresh Basil Leaves: 10 GmChili Flakes: ½ TspEgg Yolks: 6 NoSugar: 100 GmMilk Chocolate, Grated: 220 GmExtra Virgin Olive Oil: 90 MlHeavy Whipping Cream: 250 Ml

Method:· Heat the milk and cream in a non-stick pan

and bring to a boil. Remove from heat and add the basil leaves. Let them soak for 15 minutes

· Boil again and pass through a sieve. Add the chili flakes and set aside

· Place the egg yolks in a mixing bowl. Add the sugar and beat together till creamy yellow

Chili Chocolate Mousse

· Pour the creamed yolks slowly over the basil infused milk. Stir well and heat again till the mixture begins to thicken slightly. Do not boil, or it will curdle. This is the basic custard

· Remove the custard from heat and slowly add the chocolate and olive oil. Mix well and allow it to cool

· Once the mixture is cooled, gently fold in the heavy cream and whip to form soft peaks. Refrigerate for 1 hour and serve. <<<


26

Ritu Dalmia

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.

Ingredients:Risotto Arborio: 100 GramsOlive Oil Extra Virgin: 15 MlButter: 30 Gm Onion Chopped: 25 GmWhite Wine: 30 MlLeeks Chopped: 25 GmBeetroot Boiled & Brunoised: 25 GmBeetroot Puree: 30 GmVegetable Stock: 400 MlParmesan Cheese Grated: 30 GmParmesan Cheese Shavings: 15 Gm Goat Cheese: 30 Gm Salt: To TasteBlack 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· Add risotto in the pan and stir well till the rice is coated with oil

& is shiny· Add white wine and cook over high heat till the liquid has been

absorbed, keep stirring slowly in interval with a wooden spatula

· Reduce the heat to low, add pureed & chopped beetroot and a ladle of simmering stock

· Continue adding the stock to the risotto, a ladle at a time, adding the next ladleful once the previous ladleful has been absorbed, stir continuously

· Cook till the rice is al dente. The consistency of the risotto

Risotto Beetroot and Goat Cheese

should be soupy and not too stodgy· End the risotto with half of the goat cheese, 1tbsp of

grated parmesan cheese & 1spoon of butter· Stir vigorously check for seasoning, & take out the

risotto on the serving plate·Crumble the remaining goat cheese with the parmesan

shavings & serve.

Chef's Tip: Always add onion in not so hot oil, this way it gets cooked properly without getting burnt.Always use a spatula or a wooden spoon to stir the risotto and it will prevent the breaking of the rice. <<<


28

Robin Batra

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.

Panchkuta SaagIngredients:Red Amaranth: 150G� mGreen Amaranth: 150 GmSpinach: 150 GmMalabar Spinach: 100 GmDill Leaves: 50 GmSpinach Puree: 50 GmChopped Garlic: 60 GmChopped Onions: 60 �GmChopped Tomatoes: 40 GmDeggi Chilli Powder: 3 GmCumin Powder: 10 GmTurmeric Powder: 5 �GmWhite Butter: 30 GmDry Red Chilli: 2 GmSliced Fried Garlic: 5 �GmGhee: 50 MlSalt: To Taste �

Method:· Blanch the 5 greens altogether and finely

chop it�� · Heat Ghee in a pan. Add dry red chilli,

chopped garlic and cook till light brown in colour

· Add chopped onions and cook for 2 minutes� � �

· Add chopped tomatoes and cook for a minutes�· Add powdered spices and cook for 2 minutes stirring continuously on

medium flame· Add salt, chopped blanched greens and cook for 5 minutes on medium

flame· Add Spinach Puree and cook for 5 minutes on low flame� �· At last add white butter and sliced fried garlic on top. <<<


“

Sabyasachi Gorai”

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!

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.

Ingredients:Whole Onion Braised: 3 NoPrawns: 6 NoKasundi: 20 GmCoconut Milk: 40 GmSea Salt: As RequiredPepper Powder: As RequiredLemon 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

· Take the onion skins and place it on a greased tray

Prawn And Onion Tolma

· Fill it with the marinated prawns and drizzle the marinade over it· Bake the prawns at 180° C for 10 minutes

· Garnish with coriander leaves and serve. <<<


30

Ingredients:Sea Bass Fillet: 180 GmGarlic: 5 Gm Potato: 40 GmLeeks: 30 GmCapers: 5 GmEgg: 1 NoBu�er: 1 TspOlive: 5 GmTomato Sauce: 20 GmExtra Virgin Olive Oil: 20 Ml�Parsley Chopped: 5 GmSeasoning: To Taste �Salt: To TastePepper: o TasteCaper: 2 Gm Fennel: 30 GmCarrots: 30 GmSpring Onions: 10 Gm

Method:· Marinate sea bass fillet with salt, pepper, olive oil. Keep aside · Boil the potatoes with skin. Drain the water, remove skin and keep aside · Mash the potatoes, add egg yolk, bu�er, seasoning, whisk the egg white �ll thick, and add with potato mixture thoroughly. Apply the bu�er inside the ramekin mould put the potato mixture. Bake in the oven at 140° C for 20 minutes �ll cooked and a golden colour appears.

Sahil Sabhlok

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 efcient 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.

Pan Seared Sea Bass Fillet

For the sauce: · Sauté onion and garlic deglazed with white wine. Add tomato sauce, add olive, capers, check the seasoning, chopped parsley, add olive oil and bu�er in a pan· Blanch the fennel bulb, spring onions and carrots toss in olive oil and keep ready· Sear the sea bass fillet. Cook on slow flame from both the sides, finish in the oven· Meanwhile cut the leeks into thin s�ps, fry in hot oil �ll crisp and golden brown, keep aside for the garnish.

Presentation: Plate the tossed fennel bulb, carrot, spring onions along with the sea bass garnish with the fried leeks, pour the sauce as shown in the picture. <<<


Salil FadnisPreopening 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

<<<

Lamb Shank: 4 No

Yogurt: 200 Gm

Mint: 10 Gm

Onion: 100 Gm

Garlic: 30 Gm

Ginger: 15 Gm


Chili Powder: 5 Gm

Garam Masala: 5 Gm

Coriander Leave: 10 Gm

Lamb Tro�er's Paya: 4 No

Ghee: 20 Gm�

Lemon: 10 Ml

Cream: 10 Ml

Rose Petal: 5 Gm

Khus Ki Kadi: 5 Gm

Salt: To Taste

Coriander Powder: 5 Gm

Paan Ki Jad: 3 Gm

Kweda Water: 3 Ml

Cardamom Green: 3 Gm

Kashmiri Red Chili: 10 Gm

Mace: 2 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.

“

”

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.

Ingredients:


32

Ingredients:Red Rice: 200 Gm Olive Oil: 30 Ml Garlic Chopped: 1 Tsp Onion Chopped: ½ No Small Size Fresh Thyme: ½ TspFresh Rosemary: ½ TspSalt: To Taste Crushed Black Pepper: 1 Pinch Cheese (Parmesan Or Pecorino) Grated: ½ CupBu�er: 25 GmSpinach Puree*: ½ CupAsparagus Spears 2 Inch Long: ½ BundleZucchini Medium Size: ½ No Vegetable Stock / Water: 3-4 Cups

Method:· Rinse the rice well with water · Soak in immersing level water for at-least 1 hour · Boil the soaked rice in water (12 cups of water), it will take atleast 20 minutes. Cook in low medium flame and do not add more water · A � e r t h e rice is cooked, if you press the rice should be mash able not too mushy. Now drain the excess water and keep it aside · Heat oil in a sauce pan, add garlic and sauté. Add chopped onion and sauté. Add chopped fresh herbs and red rice (cooked) and sauté for a minute · Add vegetable

Sameer Shah

“

”

stock/water, salt, and crushed peppercorns mix cover and cook �ll for 12-15 minutes. Add more liquid if needed, ¼ cup at a �me un�l you feel it's done · Add spinach puree, blanched asparagus spears, thinly sliced green zucchini and cook for 2 more minutes. Switch off the heat, add grated cheese & bu�er and mix well · Serve in a pasta dish, topped with some herbs, asparagus and zucchini salad.*For Spinach pureeBoil ½ bunch spinach in salted waterCool quickly in ice water to set the green colour, then mix in a blender and strain. Set the purée aside.

<<<

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.

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


Sandeep Pandey

“

”

'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.

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

Method:· Baby beetroot - boil the baby Beetroot in salted water

till tender and then refresh in cold running water. Peel the

beetroot making sure that tail doesn't break. Dress the

beetroot in French vinaigrette and season with sea salt

and freshly cracked pepper.

· Beetroot puree - boil the large beetroot in salted water

till tender and then cool down in cold running water. Peel

and blitz in food processor to make a puree. Season to

taste

·�Candy Beetroot Crispy - Finely slice Candy beetroot

with Mandolin, drizzle olive and season. Bake in the oven

for 10 minutes at 120° C and leave then turn off the oven

and let the slice crisp up in the oven.

· Goat Cheese Mousse - blend 100 gms of Goats Cheese

and 50 ml of Cream in a food processor to create a fine

paste, scoop all the mixture in a piping bag and leave at

room temperature.

· Goat Cheese Croquettes - add 100 gms of goat's cheese

and 15 gms of toasted walnuts in a food processor and blend

the mixture. Scoop out the mixture and create 6 cakes by

rolling the mixture in hand. Bread crumb these cakes by

dipping in flour, egg and panko crumb. Keep in fridge till

frying.

· Goat's Cheese Bon Bon - Make a pistachio & coriander

crumb by blitzing panko crumb, coriander and pistachio

nuts in a food processor for 10 minutes, keep aside. Add

honey to rest of the goats cheese and work with hand till

you get a smooth dough. Make six round balls and keep on

room temperature. Just before plating add these to the

pistachio crumb.

· Presentation - pipe puree of beetroot on a white plate as

three dots all of which are different sizes. Spoon ballymaloe

relish in the middle of the plate. Slice baby beetroot into half

and present on the plate as shown in the picture. Pipe goats

cheese mousse and garnish with Candy beet Crisp. Deep fry

breaded Goats Cheese and put on top of the Relish. Put

Goats Cheese Bon Bon on top of beet Puree. Garnish with

dressed Red Chard. <<<

After a success in kitchen hardware

and accessories Hexa launched

modular kitchen with Vaani

Kapoor as its brand ambassador

with TVC. Hexa right now entering

the tier 1 & 2 markets through

franchise model with their

premium range of modular kitchen

and in tier 3 they will be associating

with interior designers and

architects or even existing modular

kitchen store to be a part of Hexa.

On this association Vaani Kapoor

said, I am happy to be associated

w i t h H e x a h a r d w a r e a n d

accessories, a brand, which aims at

providing a whole new experience

of premium modular kitchens to its

customers. I look forward to our

collaboration.

Vivek Tyagi, Director, Hexa Wood

said, Hexa wants to give its

c u s t o m e r t h e w h o l e n e w

experience in kitchen segment

under one roof. Already our

kitchen hardware doing very well

in Indian retail market now we

want to give our customers choice

of premium modular kitchen so

they do not have to go anywhere.

Right now, customer buy hardware

of other company and hire

carpenter which does not give

g o o d e x p e r i e n c e h e n c e

dissatisfaction and if he hires

kitchen brand, they ask for jaw

dropping price. Hence, we want to

bridge this gap. We are also

introducing RTA cabinets (Ready to

Assemble) in which customers just

have to buy cabinets and put it in

their kitchen on their own or with

the help of our Carpenter Network.

About Hexa future plans he said,

we are evolving ourselves to be a

best modular kitchen brand in the

country as well as internationally,

we already exporting our kitchens

to USA, Middle East and Australian

markets with good response and in

India we have good associations

with builders for the project work.

On the other hand, we are

developing a global web portal

which will cater our global as well

as Indian B2B clients. <

Hexa Signs Vaani Kapoor as Brand Ambassador


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 GarnishGinger 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

“

”

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 KapoorOne 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


36

fresh water and soak for one hour

· Drain and boil in one cup of water till the scum surfaces.

Collect the scum and discard. Strain the dals and put

them into a pressure cooker. Add one cup fresh water,

green chillies and ginger and cook under pressure on

low heat till the pressure is released ten to twelve times

(ten to twelve whistles)

· Open the cooker when the pressure reduces, add two

tablespoons butter and simmer on low heat for forty-

five minutes, stirring continuously and mashing with a

wooden churner (mathni)

· Heat the remaining butter in a deep non stick pan, add

the tomato puree and sauté on low heat till fat rises to

the surface

· Add the red chilli powder, coriander powder and kasoori

methi and sauté for a couple of minutes

· Add the boiled dals and mix well. Add the cream and mix

well

· Heat the ghee in a small non stick pan, add the garlic and

sauté till brown. Add this to the dal mixture and mix

well. Add one cup water and salt and let it come to a boil

· Serve hot, garnished with ginger strips.<<<

UL can issue Certificate of

Compliance to manufacturers of

refrigerators, microwave ovens,

water heaters and LED lamps as per

Bureau of Energy Efficiency

Standards

UL, a global safety science

company, announced that the

National Accreditation Board for

Certification Bodies (NABCB)

accredited UL as a Certification

Body for testing and certification of

refrigerators, microwave ovens,

water heaters and LED lamps as per

Bureau of Energy Efficiency

Standards in India.

The accreditation follows two

milestones for UL's laboratory in

Gurugram - accreditation by the

National Accreditation Board for

Te s t i n g a n d C a l i b r a t i o n

Laboratories (NABL) as per ISO/IEC

17025:2017 and the NABCB office

assessment of the UL India

Certification Scheme per the

ISO/IEC 17065:2012 that specifies

c o n f o r m i t y a s s e s s m e n t

requirements for certification

bodies.

With the NABCB accreditation, the

UL laboratory in Gurugram can

issue a Certificate of Compliance to

manufacturers of direct cool and

frost-free refrigerators, microwave

ovens, storage water heaters and

LED lamps provided they meet

requirements as per Bureau of

Energy Efficiency Standards.

NABCB has a mutual recognition

a g r e e m e n t ( M R A ) w i t h

international bodies such as

I n t e r n a t i o n a l L a b o r a t o r y

Accreditation Cooperation (ILAC)

and Asia Pacific Accreditation

Cooperation (APAC) that allows the

acceptance of inspection reports

across MRA signatory nations

worldwide.

Commenting on the accreditation,

Suresh Sugavanam, Vice President

and Managing Director of UL in

South Asia and Sub-Saharan Africa,

said, NABCB accreditation is a

recognition of the technical

c o m p e t e n c e a n d t e s t i n g

capabilities of UL's laboratories in

India, together with the strength in

our processes and systems. We

take great pride in being accredited

for evaluation of energy efficiency

norms of household appliances

that are witnessing huge demand

and consumption due to the new

normal. With this accreditation, we

can enable original equipment

manufacturers to minimize risk and

costs due to retesting as the NABCB

accreditation allows acceptance of

compliance certificates in multiple

markets. <

UL Accredited as a Certification Body for Household Appliances


Ingredients:Diced Chicken (Leg Meat 15-20 Gms Per Piece): 500 GmGinger Puree: 20 GmGarlic Puree: 25 GmLemon Juice: 1 Tsp

Satish Arora

“

”

Makhmali Murg

Method:· Take a dry bowl, add in all the ingredients except the

chicken pieces· Mix in all the ingredients for even distribution· Now add in the chicken pieces, mix well ensuring the

chicken pieces are immersed well in the marinade· Rest the mix for a minimum of half an hour in the chiller· Skewer the chicken pieces and cook in a preheated oven

at 220° C for 15 minutes· Serve hot accompanied with lemon wedges and garnished

with freshly chopped coriander leaves.<<<

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.

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 GmGrated Cheddar Cheese: 60 GmSingle Cream: 60 GmCoconut Milk Powder: 100 GmChopped Coriander Leaves: 3 GmEgg White: From 2 EggsCardamom Powder: 1 TbspChopped Green Chilies: 2 NoWhite Pepper Powder: 1 TspYoghurt: 80 GmCashew Paste: 80 GmSalt: To TasteOil: 30 Gm


38

Saurabh Sharma

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.

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 Intes�ne: 1 NoMince Meat: 500 GmSalt: To TasteKachri Powder: 3 TspNuts & Dry Fruits: A BunchCoriander Powder: 1 TspRed Chili Pasted: 1 Tsp

Method:Mix the mince meat with all raw ingredients, fill the mixture in intes�ne with help of a keep and seal with help of thread. Arrange the charcoal for open fire cooking. Cook �ll intes�ne gets shrink and meat gets cooked. Serve hot with garlic sauce.

Aant Ke Kebab

<<<


· ·

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: Heat ghee in a copper vessel (lagan) and add

the whole spices. When they crackle add the

chicken pieces and sauté. Add salt to the

chicken pieces. Add ginger garlic paste and

brown onions and sauté again for a while till

the oil separates. Now put yellow chili

powder and all ingredients and cook well. Add

water and cook the biryani chicken.

Shadab Ahmad Qureshi

'King of Kebabs' the famous Imtiaz Qureshi also the

world's first modern Indian chef's grandson, Shadab this in the 7 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.

Murgh Bibi Ka Pulao

Boiling Rice: Wash, soak rice for 10 minutes. Boil water in a pan and add the whole

spices, salt and lemon juice. Add the rice and cook till 2/3rd done.

Cooking on Dum: · Layer the cooked chicken with the boiled rice. Add a mixture of ghee

and cream

· Line the lid with dough and seal the vessel. Put the vessel on an iron

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

Ingredients:Ciaba�a 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 ciaba�a 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.

Shantanu Gupte

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.

Beetroot Ravioli

<<<


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 li�le less flour to the recipe, baked them and the blueberries sank to the bo�om. 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 GmCaster Sugar: 175 GmSo�ened Bu�er: 175 GmEggs: 3 NoBaking Powder: ½ TspYoghurt: 1 TbspZest of an OrangeLemon: 1 NoFresh Blueberries: 250 Gm

Method:· Preheat oven to 160°c

· Take all ingredients except blueberries in a bowl gave a good mix with a wooden spoon un�l smooth and carefully. S�rred in fresh blueberries, before spooning into a parchment

Shaun Kenworthy

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.

Blueberry Upside Down Cake

lined 1kg loaf �n. Or you could use a 8 inch cake �n if you prefer and baked for 30 to 35 minutes un�l a toothpick inserted came out clean

· As soon as it came out of the oven, covered it with a damp cloth to keep moist while cooling. Once cool, eat microwaved warm as a pudding or as a cake slice but if you don't eat it all on the same day, it will keep moist for days if kept it the refrigerator, wrapped in foil or cling film but it's to moist to keep at room temperature for more than a day or two at it may a�ract mould. Also freezes well.

<<<


42

Ingredients:Tender Coconut Water: 1500 MlTender Coconut Pulp: 250 GmAgar-Agar: 42 GmMilk Maid: 600 MlMilk: 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 li�le

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· Now pour the mixture to it · Keep the coconut shell in the freezer

below 5° C.

Sheetharam Prasaad

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 redene 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).

Tender Coconut Pudding

<<<

Serving Option· Remove the silver foil while serving· Scope out a small por�on of the pudding from the top, so that it looks

likes a half broken coconut. Place some edible flowers or some honey.


44

Soundararajan

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.

Honey Lacquered Turkey

Ingredients:Turkey Breasts With Skin: 1 NoSoy Sauce Dark: 60 Ml Orange Zest, Cut, Strips: 5 GmOrange Juice: 60 MlBrown Sugar: 15 GmHoney: 15 MlHoisin Sauce: 15 MlChili Flakes: 2 Gm

Seasoning:Five Spice Blend: 2 GmSalt: A/NWhite Pepper: 2 GmCinnamon (Ground): 2 Gm

Method:· In a saucepan over medium heat, combine the soy

sauce, orange zest, orange juice, brown sugar, honey,

hoisin sauce, chili flakes and seasonings. Bring to a

simmer and cook un�l 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, un�l 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 Le�uce Torn Into Pieces: 30 Gm

Tomato (Sliced): 40 Gm

Eggs Hard Cooked & Sliced: 1 No

Onions Sliced & Rings: 15 Gm

Bell Peppers (Sliced): 40 Gm

Orange (Segments): 30 Gm

Dates (Seedless): 4 No

Dressing: Honey Orange: 30 Ml

Honey Lacquered Turkey Sliced

Method · Layer le�uce, tomatoes, onions, bell peppers and eggs in

a serving plate

· Top with sliced honey lacquered turkey and garnish with

dates and oranges

· Just before serving pour the dressing over the salad

· Chef's Tip: Five spice blend and cinnamon can be altered

and you can use your choice of seasonings and spices. You

can also interchange dates with cranberry. <<<


Ingredients:Kolkata Bek� Fillet: 300 Gm

Fresh Thyme or Oregano Leaves: 5 Gm

Fresh Bread Crumbs: 50 Gm

Black Pepper Crushed: 2 Gm

Bu�er: 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

� �For Tomato Salsa� �Cherry Tomatoes: 50 Gm

Green Chili: 2 No

Tomato Juice: 20 Ml

Subroto Goswami

“

”

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.

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 specications 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

Method: · Chop finely the herbs taking care to remove and twigs

· Crumb the fresh bread into fine crumbs by rubbing with the

palm

· Mix the crashed pepper and herbs together and then mix in

with the bread crumb


46

· Add 5 gm of bu�er in semi solid condi�on to the herb,

black pepper and bread crumb mix well so that

everything binds together

· Clean the fish and marinate with salt and lime juice

· Roll the skin side of the fish on the bread crumb, herb

and pepper mix nicely so that the mixture s�cks to the

skin of the fish

· Heat a pan and put a li�le of olive oil and bu�er mixed

together

· Put the fish fillet skin side down on the pan so that the

bread crumb gets slightly crispy. Roll over and seal the

other side of the fish too

· In an iron skillet put some Olive oil and grease the pan,

put the fish with the skin side up inside the wood fired

oven set to a temperature of 250 degree cen�grade and

cook for 10 minutes (�ll cooked)

· Check by poking with a needle that the fish is cooked

from inside

· Blanch the vegetables, ensure they are not overcooked,

toss in bu�er, season them

· Blanch the spinach and toss with some chopped garlic,

season it

· Cut the potatoes into wedges and boil them, later toss

in bu�er before serving and season them

· Arrange the vegetables on the plate and then put the

salsa on the side

· Place the tossed spinach on the top and then place the

fish fillet on top of the tossed spinach and potatoes

· Garnish with slice of lemon (grilled) and can also add

some basil leaves.

To make salsa

· Cut the cherry tomatoes roughly into

· In a bowl mix the tomato juice and cut tomatoes with

some chopped green chilies. Serve fresh

· Chef's Tip: In case you don't have a wood oven you can

also make this in an electrical or gas fired oven.

<<<

Würfel was presented the Most Innovative Kitchen

award 2020 at the IKC annual awards. The award was

bestowed for the Pulse Series, Gem Glass kitchen.

India Kitchen Congress Awards' is one of the most

popular awards in the country which recognizes

innovation in modular kitchens and cabinetry. IKC

commemorates and honors each awardee for

exemplary and ground-breaking innovation.

Würfel launched The Pulse Kitchen Series for the first

time in India and it is a hundred percent Italian

masterpiece that will take your breath away. The kitchen

uses vetrite glass which has rippling patterns causing

pulsating effects and it comes in various colours. This

kitchen also features an automated dado unit that

operates with the press of a button. All the hinges and

skirting come in matt black lacquer finish.

All elements of Würfel sourced from Europe, processed

with top-of-the-line European machinery, to deliver

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.” <

Würfel Wins Most Innovative

Kitchen Award 2020


Chicken Thighs: 840 GmGinger: 1 TspnGarlic: 1 TspnCurd: 80 GmFresh Cream: 40 MlMilk: 20 MlScarmorza Cheese: 100 GmCashews: 20 Gm

Ground Cardamom: 4 GmGround Chili: 8 GmWhite Pepper Powder: 1 TspSalt: To Taste � Lemon Wedges: 1 NoSirka Onion: 100 GmFancy Satay S�ck: 5 NoRoasted Tomato Chutney: 60�Gm

Sudershan S BhandariInnovative and open minded, Sudershan has 25 years of exceptional record of service at noted establishments. Cooking style has been inuenced 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

<<<

“

”

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.

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 bu�er while turning them occasionally

· Arrange on s�ck. Serve piping hot with roasted tomato chutney and

sirka onion.

Ingredients:


48

Ingredients:Oil: 100 Ml

Mu�on 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 S�cks

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

spices

· Add chopped onions, green chilies and sauté

un�l they become so�

· Put ginger garlic paste and s�r un�l the raw

flavor disappears

· Add mu�on pieces and cook on medium heat

for 5-7 minutes

· Add turmeric powder, red chili powder,

Sudhakar N. Rao

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 qualied 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.

Chickudukaya Maamsam

coriander powder, salt, mix well and cook for 5 minutes

· Pour water up to the level of the mu�on pieces, cover with lid and

cook �ll the mu�on gets cooked

· Add chopped tomatoes tamarind and broad beans and dal mix well

· Cover with the lid and cook again �ll the seeds, dal tomatoes and

tamarind get cooked properly

· Mix well once and keep it on the flame un�l the moisture is

considerable reduced

· Add chopped coriander leaves and turn off the heat. <<<


Sudhir Pai

“

”

Channa Ghashi-Black Garbanzo Beans and Yam Curry

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.

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 afliated 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.

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 CupYam Or Tender Jackfruit Cut Into Cubes: 1 Cup

For The PasteGrated Coconut: 1 CupTamarind: Marble Size Soaked In WaterRed Byadgi Whole Chilies: 5 No

For The TemperingCoconut Oil: 2 TbspMustard Seeds: 1 Tsp Curry Leaves: 2 Sprigs


50

For The Curry Salt: To Taste

Method:· Soak Garbanzo beans overnight and cook in a pressure

cooker (about 5 whistles) �ll they are so� and well cooked

· Cut Yam (suran) into small ½ inch cubes and boil them separately �ll tender and keep aside

· For the Masala paste, grind red chilli, tamarind and grated coconut together with li�le water to a fine paste

· In a medium pan mix the boiled garbanzo beans, boiled Yam, salt as per taste and the ground paste together and give it a good boil for about 5 minutes

· Temper the curry with mustard seeds and curry leaves · Serve hot with steamed Rice and other Konkani dishes.

<<<

Sudhish Kumar Pande

“

”

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.

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.

Ingredient:

Mushrooms (Dhigri) Sliced: 200 GmMakai Fresh (Corn Kernel) Blended: 200 GmCauliflower Chopped: 50 GmGreen Capsicum Chopped: 50 Gm

Beetroot Chopped: 20 GmTomatoes Chopped: 100 GmOnion Chopped: 100 GmGinger Grated: 20 GmGarlic Fine Chopped: 20 Gm

Dhigri Makai Bhaji & Garlic Bread With Olive Oil, Balsemic & Oregano(A Variation of Pao Bhaji)


Green Chilies Finely Chopped: 2-3 NoGreen Coriander Chopped: 20 GmLime Juice: ½ NoOther Ingredients Refined Oil: 50 MlCumin Seeds: ¼ TspCoriander Powder: 1 TspTurmeric Powder: ¼ TspGaram Masala: ½ TspPao Bhaji Masala: 3 TspSalt: To TasteBu�er: 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 and cook

· Now add Mushrooms and let it cook, when done add all other vegetables except the corn. Add salt as per taste

· Let the vegetables get cooked then add the blended corn and garam masala. Let it cook by con�nuously s�rring it

· Now add chopped coriander and pao bhaji masala and bu�er

· Check for salt once again as addi�on of corn will change the taste. Switch off the heat and add lime juice

· Serve hot with garlic bread.

For Garlic Bread spread/dip Garlic Bread Slices: 1 Loaf Olive Oil: 80 MlBalsamic Vinegar: 30 MlChili Flakes: ½ TspOregano: ¼ TspSalt: To Taste

Method:· Heat a frying pan and toast the galic bread· Make the dip by whisking Olive oil, balsamic vinegar, chili

flakes and oregano with salt

· Apply on toasted garlic bread and serve with varia�on of pao

bhaji.

<<<

Facingprobleminrunningarestaurant...

<<<


52

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Ingredients:Chicken Breast: 1200 GmChicken Thigh: 900 GmSalt: 30 GmBlack Pepper: 5 GmOlive Oil: 100 MlThyme: 5 GmGarlic: 10 GmBu�er: 50 GmMilk: 600 MlJD Sauce: 200 MlJD Whiskey: 50 MlPolenta: 200 Gm

Method:· Marinate the cornfed chicken with salt,

pepper and olive oil

· Keep marinated chicken for res�ng for at least an hour

· Marinated chicken need to be braised on high heat and keep it inside the roas�ng 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 bu�er

· 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.

Sujeet Singh

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.

Cornfed Chicken Roast

<<<


54

Ingredients:Boiled and Grinded Bathua: 2 TbspKhoya: 1 CupPista Coarsely Grinded: 50 GmKhand: ½ CupKewra Essence: Few DropsChopped 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.

Sunil Soni

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.

Bathua Bar

<<<

Interested in joining the Better Kitchen’s Gourmet

Delight WhatsApp group for Recipes, Competitions,

Knowledge, Experience Sharing & Advices. Send your

request on [email protected]


Sunit Sharma

“

”

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.

Ingredients:For The Crab CutletsCrabs�cks (Roughly Chopped) or Fresh Crab Chunks: 400 GmSpring Onion Chopped: 50 GmGreen Basil Leaves Chopped: 25 GGrated Boiled Egg Whites: 2 NoEgg: 1 NoBoiled Potatoes (Grated): 50 GmGarlic Chopped: 10 GmOlive Oil: 20 MlLemon Juice: 10 MlMayonnaise: 20 GChopped Black Olives: 20 G

Salt: To TasteFine Sooji/Rawa To Coat: 200 GmRefined Oil To Use For Pan-Frying

For The Tomato Chilli RelishCherry Tomato: 200 Gm Onion Dices: 50 GmGarlic Cloves: 20 GmExtra Virgin Olive Oil: 20 MlGoan Red Bu�on Chili Dry: 4 NoPeppercorns: 5 No Brown Sugar (Op�onal): 10 GmSalt: To TasteCoriander Leaves: 20 G

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

Method:· Mix all the ingredients together for the relish, put in small roas�ng tray and put in oven (220° C) for roas�ng S�r once a�er 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

Suresh Khanna

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.

Grilled Rack of LambIngredients:Rack of Lamb Chine Bones Removed and Excess Fat Trimmed: 2 No (2 ½ Pounds Each)Salt and Freshly Ground Black Pepper: T o TasteDijon Mustard: 2 TbspParsley Chopped Flat-Leaf: 1 Tbsp Rosemary Chopped: 2 TspThyme Chopped: 2 TspCaramelized Onion Jus

Method: · Light a grill or preheat a grill pan. If using charcoal, let the

coals burn un�l 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, un�l they are nicely browned, about 6 minutes. Turn the racks so that they are leaning against each other with the bones poin�ng up and grill un�l the meaty sides are nicely browned on the bo�om, 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 con�nue cooking un�l 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 pla�er and serve with the Caramelized Onion Jus.

<<<


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� �Coconut Shell 1 Inch: 1 No

Whole Dry Spices: 5 Gm

� ��RaitaAmbe Halad (Peeled & Grated): 20 Gm

Hung Curd: 70 �Gm

Swapnil Mule

“

”

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.

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


58

Tushar Malkani

Developing the culinary world with his skills and knowledge in gastronomy, Tushar fullled 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.

Honey: 5 Ml

Roasted Jeera Powder: 5 Gm

Black Salt: 2 Gm

Method:· Heat ghee, temper shahi jeera, add onion, ginger, garlic,

green chilly, coriander, mint root. Saute for some �me

· Add banana blossom and potato, cook on medium

flame un�l all the moisture evaporates

· Now add cashew paste and dry masalas

· Cook un�l ghee separates and mixture comes together

· Let the mixture cool. Smoke it by burnt coconut shell,

dry spices and ghee for 30 seconds

· Using hand, make small cylindrical ball and form a

cavity. Fill pomegranate seeds in the cavity and

enclosed it

· Seared them on medium flame both sides

· Serve with ambe halad raita.

RaitaMix all the ingredients together and refrigerate.

<<<

Ingredients:Lamb Shanks: 4 Around 400 Gm Each

Salt: 1 Tsp

Pepper: 1 Tsp

Onion Finely Diced: 1 Cup

Garlic Cloves Minced: 3 No

Carrot Finely Diced: 1 Cup

Celery Finely Diced: 1 Cup

Red Wine: 625 Ml (Not Expensive One)

Can Crushed Tomatoes: 800 Gm

Tomato Paste: 2 Tbsp

Chicken Stock Low Sodium: 500 Ml

Thyme (Preferably Tied Together): 5 Sprigs

Dried Bay Leaves: 2 No

To ServeMashed Potato, Polenta or Pureed Cauliflower

Fresh Thyme Leaves, Op�onal Garnish

Method:· Preheat the oven to 350° F/180° C

· Pat the lamb shanks dry and sprinkle with salt

and pepper

Braised Lamb Shanks


· Heat 2 Tbsp of olive oil in a heavy based pot over

high heat. Sear the lamb shanks in two batches

un�l 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 un�l

onion is translucent and sweet

· Add the red wine, chicken stock, crushed

tomato, tomato paste, thyme and bay leaves.

S�r 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 s�ll 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.<<<

Would you like to

contribute in the

Better Kitchen Magazine

contact us at mail@be�erkitchen.in


60

Vaibhav Bhargava

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.

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 un�l 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.

Beetroot Kebab Roasted Beetroot, Feta And Cream Cheese

Stuffed, Topped With Aam Papad Chutney

<<<

Beetroot: 200 Gm Potato: 50 GmOnion: 15 GmGarlic: 10 GmGinger: 5 GmCoriander: 5 Gm

Green Chili: 10 GmRoasted Gram: 30 GmChat Masala: 5 GmSalt: To TasteRed Chili Powder: 5 GmCooking Oil: For Deep Frying

Ingredients


62

Varinder Singh RanaSeven 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.

·

“”

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.

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

Asafoe�da (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


Vasant Khot

·

Method:· Mix 2 table spoon gram flour to blended bu�er milk, add

turmeric and salt

· Heat Mustard oil. When it gets smoke, reduce the flame.

Add fenugreek seeds, cumin seeds, coriander seeds and

whole red chilies. When spices get crackle add sliced

green onions and green chilies. Add asafoe�da and

chopped ginger garlic. Cook �ll ginger and garlic turns to

light brown. Add red chili powder and coriander powder

· Add gramflour and bu�ermilk mixture. Cook on slow

flame it gets thick and gets well cooked

· In a bowl take boiled rice, salt, chopped green chillies

and mix well

· In another bowl make a thick ba�er of gram flour,

turmeric, salt, red chili powder

· Heat mustard oil in a kadhai. Make small balls of rice and

put it into the gramflour ba�er. Coat the ba�er on rice

balls and fry in mustard oil. When the rice balls are fried

properly, remove from oil

· In a plate, pour kadhi and in the centre keep one or two

fried rice balls

· Garnish the dish with fried red chilies, chopped onion

and coriander leaves. <<<

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


Cumin Powder: 30 Gm

Agri Fish Cartoccio

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.


64

Garam Masala: 20 Gm

Green Chilies: 3 No

Refined Oil: 200 Ml

Lemon: 2 No

Salt Table: As Per Taste

Silver Foil: As Required

Method: · In a blender make a thick paste of coconut, coriander

leaves, dry red chilies, turmeric powder, garam masala,

cumin powder and green chilies

· In a pan heat oil add the chopped onions and sauté

· Pre heat oven for 20 minutes at 200° Celsius

· Add ginger garlic and mix well now add the thick masala

paste and add salt keep aside

· Marinate the Rawas with the cooked masala and place it

on the silver foil wrap it and cook it in the oven

· Serve the Agri style fish Cartoccio with rice and lemon.

<<<

Vijaya Baskaran

“

”

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.

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 Pacic 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.


Ingredients:Fish Chunks Salmon: 200 GmsCold Pressed Almond Oil: 5 MlLemon: 1 �NoSalt: To Taste �Mustard Sauce: 6 GmBread Slice: 2 NosAlmonds Powder: 30 GmsOnion: 50 �GmLemon Zest: 15 GmPolenta with Almond Powder: 75 Gm

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. S�r in the green onions, lemon zest and the 1 Tbs. Almond oil, and season with salt and pepper

· Just before roas�ng, divide the bread crumb mixture among the fillets, pressing it onto the top of each piece. Transfer to the oven and cook un�l the fish is just springy to the touch and the breadcrumbs start to brown, about 10 minutes, depending on the thickness of the fish. Transfer the fish to plates on Polenta and serve immediately.

Polenta � �Follow the instruc�ons on Polenta Mix. (Add the Almond powder 1/4 the of the total polenta quan�ty before star�ng).

<<<

Roasted Salmon Chunks with Almond Crust Served with Almond enriched Polenta

Register now to participate in

Better Kitchen Culinary Challenge

for hospitality students & amateur chefs.

Send your details at [email protected]


66

Ingredients:Mu�on Leg Pieces: 1 Kg (A Mix Of Leg T high & Shoulder Can Also Be Taken)Ghee: 120 MlCumin Seeds: 1 TspCinnamon S�ck: 2 Inches LongSmall Cardamom: 5 NoBlack Cardamom: 2 NoCloves: 5 NoBlack 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 mu�on 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

· Instead of adding packed garam masala, you must try fresh masala by grinding whole spices to intensify more flavours in curry

· Take water in another pan and let it boil because we'll add hot water a�er roas�ng meat.

Vikas Chawla

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.

Punjabi Mutton Curry

Chef's Tip: Adding cold water in between cooking results in shrinkage and dryness of meat.

Method: · Place the handi on large burner of your cooking

range and heat ghee on medium high heat (Always


prefer handi for cooking meat or chicken. A handi is deep and wide mouthed cooking vessel and at the same �me, the base of the vessel is wider than the mouth)

· When oil is hot, add cumin seeds and let them splu�er

· Immediately add whole spices like cardamoms, cinnamon, cloves & peppercorns

· S�r for 1-2 minutes and add sliced onions

· Cook the onions on same medium high heat and keep s�rring with spatula

· A�er 10-12 minutes, when onions will get a light brown colour then increase the flame to high

· Now divide the mu�on pieces into three equal parts and add one part into the handi. Keep s�rring constantly to sear it (Searing is the technique used in roas�ng and grilling, in which meat is cooked at high temperature un�l colour changes and lock in the juices of meat). If you add all the pieces in one �me, this lowers the temperature inside the Handi. Mu�on will not get seared and release its moisture. As result, the meat turns out “dry” rather than moist & juicy

· A�er 5 minutes when you no�ce the meat is properly seared, add the second batch of mu�on pieces and cook again on high heat for another 5 minutes to sear them too

· When the second batch of the meat is also seared, add third and final batch of mu�on pieces and s�r again on same heat for 5-10 minutes

· Now reduce the high flame to medium and keep on s�rring meat & onions for at least 20 minutes

· A�er the cooking and roas�ng, you'll no�ce a good golden colour on meat and onions will become mushy

· At this stage, add ginger garlic paste and need to cook �ll it is well done or the raw flavour of garlic goes away

· A�er it is done, add coriander powder, turmeric, degi chilly and cumin powder, keep s�rring meet along with spices constantly for 2 minutes

· Now pour over hot water, reduce the flame to low and cover the handi

· Simmer the mu�on curry on low heat for 20 minutes and then add salt and dry ginger powder, s�r well (Never add salt in the beginning as it can bring out moisture from the meat and results in dry meat dish)

· Let the mu�on curry simmer again for 20-30 minutes and check mu�on pieces randomly whether it is tender or not

· Finish the mu�on curry with garam masala & fresh coriander leaves, s�r well, le� it for another 10 minutes

· Serve hot with chapa�s 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

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Vikas Khanna

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 un�l sugar dissolves. Remove

from heat

· In a mixing bowl, whisk egg yolks, un�l lighter in color. Very

gradually pour hot milk mixture while whisking con�nuously.

Return this mixture to low heat, whisking con�nuously un�l

mixture becomes very creamy and coats the back of the spoon.

S�r in the cream and mix well

· Remove from heat, cool to room temperature, cover and chill

overnight and serve.

“

”

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.

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

<<<


70

Ingredients:Dark chocolate GuacamoleRipe Avocado: 1 NoOrganic Honey: 1 TbspDark Chocolate, Melted: 4 TbspOlive Oil: 1 Tsp�Salt: A Pinch��

Cinnamon Sugar Dusted NachosFlour Tor�llas: 2 NoBu�er Melted: � 1 TbspCinnamon Powder: 1 TspHibiscus Dust: 1 TspCastor Sugar: 2 Tbsp

GarnishOrange Zest: ½ TspRoasted Pumpkin Seeds: 1 Tbsp

Vikas Seth

“

”

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!

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


Method:· Cut avocados into half. Remove seed. Scoop out

avocado flesh from the peel into a mixing bowl. Discard any browned areas. Cut into small cubes a table spoon of avocado and keep it aside for the garnish, smear it with a li�le olive oil

· Using a fork, mash the rest of avocado, add in honey, melted dark chocolate, olive oil and pinch of salt. Blend well and your Dark Chocolate Guacamole is ready. Now transfer the mix in the piping bag. Keep the piping bag in the refrigerator �ll required

· Mix castor sugar, hibiscus dust and cinnamon powder together and keep it aside �ll required

· Cut the flour tor�llas to triangles, bake it in the oven at 180° C for 5 to 7 minutes �ll it becomes crispy

· Take it out and when the chips are s�ll warm brush it with melted bu�er on both the sides

· Toss the chips in the flavored sugar lightly and keep it on a separate plate and you have your cinnamon sugar dusted nachos ready

· For finishing, take out the chocolate guacamole and pipe it well in the centre of the plate, grate fresh orange zest on top, arrange cinnamon sugar nachos on the side and garnish the mousse with roasted pumpkin seeds, which are called Pepitas and cubes of avocado.

<<<

· ·

Vinod Bhatti

“

”

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.

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.

Ingredients:Skinless Salmon Fillet: 1 (1½ - Pound) Oranges: 6 No Olive Oil: 6 Tbsp Dijon Mustard: 1 TbspHoney: 1 Tsp

Salt: ¼ Tsp Pepper: ¼ TspJamaican Jerk Seasoning: 2 TbspCooking Spray Mixed Greens: 6 Cups Assortment Of Le�uce: 6 Cups Pecans: 6 Tbsp

Citrus Salmon Salad with Orange Vinaigrette


72

Method:· Grate ½ teaspoon rind from orange

· Peel oranges

· Cut out citrus sec�ons over a bowl, reserving juice. Set

fruit aside. Squeeze membranes over bowl to extract

addi�onal juice

· Discard membranes. Combine 6 tablespoons juice,

rind, oil, and next 4 ingredients; s�r 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 un�l 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.<<<

· ·

Vivek Kadam

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.


Raspberry Pate de fruit

Ingredients:Frozen Fruit Purée, Sugar Added: Raspberry – 750 GmYellow Pec�n: 16 GmSugar: 75 GmSugar: 625 GmGlucose Syrup: 300 GmDark Chocolate- 63% - 125 GmAcid Solu�on: 6 GmRaspberry Liquor: 12 Gm

Method: · Warm the raspberry purée to 50°C· Mix the pec�n and 75 gm of sugar. Sprinkle into the warm

puree· Boil for 1 minute and whisk constantly· Add the glucose syrup and allow the solu�on 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 solu�on. Frame, cool and cut before coa�ng in

acidified sugar.

Chocolate Hazelnut Mousse Ingredients:Dark Chocolate: 100 GmHazelnut Paste: 40 Gm Bu�er: 10 GmEggs: 3 NoWhipping Cream: 75 MlSugar: 35 GmSalt: A Pinch

Method: · Separate egg whites from egg yolks· In a chilled bowl, whip cold whipping cream with icing sugar

un�l so� peaks· In a separate clean bowl, beat egg whites with a pinch of salt

un�l they are firmly mounted and put aside· Break the chocolate into small pieces and melt with bu�er

in a double boiler at a low simmer, s�rring occasionally. Once the chocolate is almost melted (with small lumps le�), mix with a rubber spatula, pour into another bowl and con�nue to s�r while cooling. Add egg yolks at room temperature one by one to the melted chocolate while mixing

· S�r the whipped cream in the chocolate/egg yolks mixture· Gently fold egg whites into the main mix with the spatula

(do not s�r).

Ruby Hazelnut mousse French Meringue spear and Raspberry Pate de fruits

For French Meringue

Ingredients: Egg whites: 4 No large (142 grams)cream of tartar: 1/4 Tspgranulated sugar: 198 gmVanilla extract or other flavoring (op�onal)

Method: · In the bowl of an electric mixer fi�ed with a whip

a�achment, whip the egg whites and cream of tartar on medium speed un�l lightly foamy, 30 seconds to 1 minute

· Raise the mixer speed to high and add the sugar in a slow, steady stream. Con�nue whipping un�l the meringue holds desired peaks (about 4-5 minutes for so�, 5 to 7 minutes for medium, 8 to 9 minutes for s�ff). Add the vanilla (or other flavoring, if using) towards the end of mixing. Use immediately. Pipe the ready Meringue in spear mould and bake in low oven for 2 to 3 Hour.

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74

· ·

Yogendra Negi

“”

Many congratulations to Better Kitchen for successfully completing 5 years, wishing you all the best for

many more publications.

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.

Ingredients:For The Paste Fresh Grated Coconut: ½ Medium CoconutCoriander Seeds Whole: 1½ Tbsp LeveledCumin Seeds Whole: ½ Tbsp LeveledBlack Pepper Whole: 1 Tsp LeveledKashmiri Red Chili, Stem Broken And Deseeded: 4 NoGinger Peeled And Sliced: 1 InchGarlic Peeled: 4 NoSalt: ½ TspWater: 2½ Cup

Method:Mix all the ingredients in a stone grinder or mixer grinder, make a fine puree.Chef's Tip: Use 1 cup water to make the paste, this will ensure the grinding happen quickly, use the balance water to rinse the le�over masala in the mixer to be added in to the paste.

Ingredients: For The Tempering Refined Sunflower Oil: 1 TbspThin Half Sliced Onion: ½ Medium OnionSlit Green Chili: Small Peeled De Veined Prawns: 12-14 NoKokum: 3 NoCoconut Cream: ¼ Cup

Goan Prawns Curry

<<<

Method: · Heat oil in a thick bo�om pan· Add sliced onion and slit green chili sauté for couple of mins on

medium flame �ll the onion becomes translucent· Reduce the flame to low add the wed grinded masala, s�r and cook on

high flame �ll you see rolling boil, reduce the heat to low and cover the pan with lid, cook the masala for about 15 more minute on low flame

· Add the prawns in the curry, increase the heat to high, once you see the boil, reduce the heat to low, s�r the curry gently add kokum cover the curry, cook for another 5 min on low heat.

· Finish the curry with coconut cream· Garnish with slit green chili and kokum· Serve hot with steamed white rice or boiled red rice and Kishmur (Dry

prawns and coconut accompaniment).


“ 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

Ingredients:Onion, Coarsely Chopped: 500 Gm Toor Dal: 100 GmVegetable Oil: 16 Tbsp

Ingredients ACloves: 8 NoGreen Cardamom Pods: 4 No Black Cardamom Pods: 4 NoCassia Leaves: 2 NoCinnamon S�ck: 1 No

Ingredients BRed Onions: 100 Gm Ginger: 35 GmLemongrass: 30 Gm Blend With 50 Ml Of WaterBlue Ginger: 20 Gm

Ingredients CGreen Chilies, Seeded: 2 NoCumin Seeds: 1tbsp Plain Yoghurt: 1tbsp Blend With 50 Ml Of WaterCashew Nuts: 25 Gm

Ingredients DTurmeric Powder: 2 TbspCurry Powder: 1tbsp Coriander Powder: 1tbsp

Taking food back to its original scientic nature, while maintaining both a high standard in cooking and unique avours, Yogesh has redened 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 E Lukewarm Water: 3 LOatmeal: 1tbsp Shallots, Fried: 25 Gm Lemon Juice: 1tspBlack Pepper, Freshly Ground: 2 Tbsp Salt: To Taste


76

For GarnishWhite Rice, Cooked: 200 Gm Shallots, Fried: 40 Gm Chinese Parsley, Coarsely Chopped: 3 Tbsp Lemon, Cut Into Wedges: 1 No

Method:· Heat vegetable oil in a cooking pot and add ingredients A.

Cook on medium heat for 2 minutes or un�l lightly browned

· Add ingredients B and con�nue cooking for another 2 minutes. Add onion and ingredients C and D. Cook over medium heat for 5 minutes, s�rring constantly to prevent s�cking or burning. Add ingredients E and bring to boil

· Reduce heat to medium, add toor dal and cook for 20 minutes. Con�nue to cook the soup on medium heat for 3 hours. Strain through a medium sieve and season to taste

· To serve, place rice in a soup bowl. Ladle soup over the rice and garnish with spring onions, Chinese parsley and fried shallots.

<<<

Chef’s Table Studio founded by Chef Jugesh Arora

started the online compe��on for students - Culinary

Student of The Year. More than 450 students across the

country par�cipated in the compe��on. The selec�on

process involved three qualifica�on rounds and

assessed by a jury comprising of veteran chefs including

Vijaya Baskaran and Shaju Zacharia among others.

15 budding chefs selected from qualifying rounds for the final round of the �tle award. Par�cipants cooked live from their college or home kitchen to a virtual audience including the jury members who closely watched their prepara�on, technique and presenta�on to decide on a winning student. Abhijeet Dua chose to compete with progressive cuisine - a Carolina Rubbed Sous vide Chicken and a Flexible Aciduated Chocolate Ganache.

Abhijeet Dua

Wins The Title Culinary Student Culinary Student of theYear 2020

Other winners were Kanishk Dawar, Tanveer Narwani and

Anousha Anupam in Gold, Silver and Bronze category

respec�vely.

Chef Arora says, we are so happy to see such strong

par�cipa�on from colleges and ins�tutes across India. We

conceptualized the awards as a pla�orm for young aspirants to

learn, share knowledge, compete and prepare for future

opportuni�es. The students have shown a lot camaraderie

throughout the compe��on. I am certain that our young chefs

will make us proud. I congratulates all winners.

During the lockdown Chef's Table Studio also conducted a

Granny's Kitchen Contest. The contest was to share tradi�onal,

lost & forgo�en recipes made with locally sourced ingredients.

<<<


Quality & Competitive Solutions

From Sankalp


Inrecentyearsaheartwarmingsuccessstoryhas

been unfolding in the stiffly competitive

packagedfoodsmarketinIndia.

ItistheimpressiveachievementstoryofSankalp

PackagedFoods,anintegralpartoftheSankalp

group of companies founded just two decades

ago.

SankalpPackagedFoodshasemergedhasoneof

the fastest growing and largest suppliers of

packaged foods to HORECA from India and a

majorexporterofready-to-heat,ready-to-heat,

ready-to-cook

frozen,packagedfoodstoUAE,Australiaandthe

USAbesidessecuringaleadingpositioninIndia’s

stifflycompetitiveretailmarket.

The secret of the ascent is the unshakable

reputation ithasachieved in themarket for its

products. From initial years to this day it has

ensuredthatitswiderangeoftastyfoodsserved

in restaurants andmade available in the retail

markethas the freshnessof tasteandaromaof

homecookedfoodfreshlypreparedinthefamily

kitchen. The gourmet who tastes a Sankalp

productisquicktoenjoyandnoticenotonlythe

authentic tastebutalso thehealthy ingredients

blendedintothepreservative-freepreparations

packagedhygienicallyinmodernkitchensfitted

with the latest equipments in processing

technology.

Seasonedchefswithaflairforinnovationanda

stricteyeonnutritioncreateandsupervise the

recipesderivedfromtherichculinaryrepertoire

ofvariousregionsofIndia.

Over120varietiesoffood,preparedfromrecipes

originating fromNorth and South India, China,

Thailand,ItalyandtheContinent,areavailablein

the lineup of Sankalp’s present product range.

Thenearmonopolyitenjoysintheinstantfoods

market however has not altered the affordable

price structure of its popular

products which literally

suitsall tastesandall

wallets. ��<

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