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Introduction
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Eight master chefs from around the world are cooking up exotic menus at the international culinary panel banquet at Singapore
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AM I in heaven? Or am I dreaming? I am in Singapore. Here eight master chefs of the world are cooking and I am eating. Beautifully plated masterpieces, a feast for the senses, an exclusive and a formal twelve-course sit down dinner is in progress. It is the international culinary panel banquet hosted by the Singapore Airlines and these master chefs have flown in from the U.S., U.K. Japan, France, Hong Kong, Australia and our very own country is represented too. Chef Satish Arora is here along with that grand master Georges Blanc, best-selling author, fourth generation of chefs and a three Michelin star chef whose signature restaurants are world famous. Gordon Ramsay's (God-ern would be closer to the truth) TV shows are wildly popular and so are his 11 restaurants that are highly rated in the U.K.
I am also delighted to meet the third generation chef Yoshihiro Murata from Japan, even though I cannot understand a word of what he speaks, his food says it all. The talented and charming Alfred Portale, the pioneer of the new American cuisine and owner of the 20-year-old prize winning Gotham's Bar and Grill is also there with his flavoured food. I fall in love with the soft-spoken genius Nancy Oakes from San Francisco, who has been adjudged `California chef of the year' by the James Beard foundation. Australia's tall and articulate celebrity chef Matt Moran's TV appearances are as well loved as his Sydney restaurants. And of course, Satish Arora is a legend in his own right, the director of Taj SATS in Mumbai, his 36 year long career spans countless achievements and awards.
The star chefs together create a banquet I won't forget for years to come. Since I can't physically bring back the banquet, here is a recipe from Chef Satish Arora for you to try at home...
Have got recipes of cannon of lamb loin with spicy cous-cous and tomato salsa from Gordon Ramsay, artichoke hearts stuffed with crepe puree and foie gras medallion in sauternes wine jelly by Georges Blanc, tomato consommé with poached lobster and gnocchi. Can't print them all due to space constraint. Do call or write to me if you need any of these recipes.
Kesari aloo badam: 4 portions
Ingredients
Diced potatoes (par boiled) 1/2 kg
1tsp cumin seeds
1tbsp chopped garlic
1tbsp chopped ginger
1-tsp mustard seeds
1/2 tsp. red chilly powder
1/4 cup cashew paste
1/4 cup coconut milk
Few strands of saffron
100 gms sliced almonds (skin removed)
1 green chilly (chopped)
Coriander leaves, chopped for garnish
1tbsp oil
1 tsp black pepper, crushed
Salt to taste
Method
Heat oil. Crackle cumin and mustard seeds. Sauté garlic, ginger and green chillies till golden.
Dissolve cashew nut paste in little lukewarm water. Add to the pan and simmer
When cashew nut paste starts boiling add potatoes, almonds and saffron. Cook for 4 minutes.
Check seasoning. Garnish with coriander and serve hot with parathas.
(Rashmi Uday Singh is a food reporter, critic and author for 21 years. Food and health are her passions. )
Dial 28365010 or e-mail gfl@rashmiudaysingh.com or mail us at Good Food Line, Metro Plus, The Hindu, Kasturi Buildings, 859/860 Anna Salai, Chennai- 600002.
RASHMI UDAY SINGH
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