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Tabling creativity first

Gone are days when cooking a dish meant following others inventions. Now the way is, be inventive

PHOTO: R. RAGU

AWAY FROM TRADITION Tandoori broccoli, achari lobster, beer nuts halwa, asparagus ki jhalfareji are some names that were probably unheard of a few years ago but not any longer

Creativity is the name of the game. Whether at your dining table with kids, or playing scrabble! Or even hosting guests at a restaurant. But creativity in a tomato? Well, that sounds like a new one. Hang on, just ask a chef and you know the good old tomato can be used beyond the good old purposes of a salad or a simple sabzi. Talking of chefs, they are among the most creative people, always experimenting, developing and creating new foods. More inventive the chef, tastier the food, better is the range.

But it is easier said than done. A little thing gone awry and you understand that hell and heaven are always neighbours! Really, creativity is one thing but taking it in the right direction at the right cost and then getting it accepted is no smooth sailing. Almost all restaurant owners know it and are willing to pay good money to their chefs because they know one fact: Customers appreciate creativity at the food hour and don't mind parting with some extra bucks for it.

Food preferences

This change in preferences of food lovers and those in the food business is noticeable in the burgeoning crowds at restaurants married to invention. This may happen in the name of fusion cuisine but it is important to satisfy the man who is open to experimentation. Tandoori broccoli, achari lobster, beer nuts halwa, asparagus ki jhalfareji are some names that were probably unheard of a few years ago but not any longer. They are proven crowd-pullers now. See, how creativity helps.

We all have heard of tandoori chicken, an all time favourite. But imagine 21 kinds of tandoori chicken on offer! Again, we have all have heard about seekh kababs. But a kabab that is 40 feet in length! We all have eaten sandwiches. But a sandwich that is known as the most expensive sandwich, almost Rs.6500! Samosa is one thing that we all have eaten for sure, but imagine a samosa weighing almost 20 kg!

Almost 30 or 40 years ago, when the food and restaurant industry in India was still in infancy, Indian cuisine used to be only about traditional dishes like mutton roganjosh, dal makhni, nan, shorbas, biryanis, etc. But modern-day Indian restaurants have so much more to offer in terms of variety and new dishes. Then there are branded or signature dishes too.

So the new success mantra is creativity. Get inventive in the kitchen. Whether you are chef and entertaining clients in a restaurant or a host receiving some guests at home. Mix invention with tradition, and you just might hit upon the success formula.

Let's share a creative recipe here. What's more, this recipe can be good for normal colds too!

Tulsi Masaley Ka Bhuna Paneer

Time for preparation:25 minutes

Time for marination:15 minutes

Time for cooking
In charcoal tandoor:5 min
In gas tandoor:7 to 8 minutes
Ingredients
250 gm paneer (cottage cheese) block
2 tbsp fresh tulsi leaf paste
2 tbsp roasted chana powder
Salt to taste
1/2 tsp crushed black pepper
2 tbsp oil
300 gm grated Amul cheese
1/2 cup hung curd
1 tbsp ginger and garlic paste mix

Method

Cut the paneer pieces into cubes of 1x1inch. Take a mixing bowl and mix in the tulsi leaves paste, hung curd, salt, roasted chana powder, grated cheese and oil. Mix well so that a smooth paste of spices, cheese and hung curd is obtained. Mix in the paneer cubes tenderly, ensuring that the paneer cubes are evenly coated with the marinade. Leave aside for 15 minutes in refrigerator.

Skewer the paneer in a clean skewer, maintaining even distance between pieces. Cook it in a medium-heated tandoor till fully done. Remove from the tandoor de-skewer it and place on the serving plate with the garnish of your choice.

RAKESH KUMAR

(The author, a Limca Book of Records title holder, is Executive Chef, Crowne Plaza. He can be emailed at: chefrk@crowneplazadelhi.com)

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