These are the exercise of both my culinary skills and passion for teaching, in the hope of raising the quality of modern European cooking in the Indian home kitchen, whilst championing the small & intimate sit down & served dinner party format that advances interesting dialogue, cultivated debate and enduring friendship … do try your hand at these recipes, for they are easy yet impressive, and above all delicious!
Yes, it is absolutely & unequivocally as delicious as it lookssweet, sour & perfectly caramelised on the surface, leading to a chunk of succulent flesh beneath, and best served in the singular for full impact … the real trick here is in the dual technique of cooking as the title reveals, since one style alone will not yield the right result for the quality of imported frozen scallops available in India…
Since we are on the threshold of the so called season to be jolly, which in reality, as families reunite for the holidays, is a period of heightened agitation and collective irritation, mitigated only by the consumption of vast amounts of alcohol that facilitate the requisite merriment, I couldn’t think of a better recipe to present to you this week…
Not one for the waist watchers, but hey, who cares as far as we know, we only live once, and the denial of all pleasure creates the kind of stress that will kill you much faster than the occasional added calorie that said, this does not qualify as a fattening dish by any stretch of the imagination! Moreover, outside the US, this is not a salad that many F&B outlets do well, so for the Caesar lovers in New Delhi, India, here’s how you can tickle your taste buds at home the quick and easy way…
When I stumbled upon the story of how this recipe came into being, I was absolutely charmed, since it is essentially a son’s tribute to his mother, and in light of my very precious relationship with my own mother, I decided to add this soup to my dinner party repertoire…
T’is the Indian festival of lights & abundance of all things sweet, so here is a dessert that was the absolute rage in the early 2000s and is unlikely to ever lose its allure while this absolutely fabulous recipe isn’t my creation, other than one slight alteration, my real contribution is to not only share it with you but also demonstrate how to turn a casual one dish pudding into a smart individual plated dessert…
Now this is a dish that may well be considered an acquired taste; it is in fact the outcome of my longing for both ‘moules marinieres’ & ‘spaghetti vongole’ on an autumn afternoon in New Delhi, where neither of the two is available, and thus in an attempt to satisfy my cravings, I jumped into the kitchen and knocked this little beauty up for myself…
As you can see, I have kept my promise, which is to show you how to easily knock up a smoked salmon eggs benedict at home using the delectable croissant tissue loaf as a base, which I promoted a couple of weeks ago…
This is a salad I once created for a restaurant at which I was a consultant chef, but since the restaurant is no longer operational, I am not in danger of breach of contract by revealing the recipe to youfunnily enough it was not only a favourite amongst the customers, but also the owners who would ask for it to be delivered to their homes every alternate day…
This must be one of the small plates I am most proud of, once again inspired by a restaurant dish i.e. Chef Prateek Sadhu’s dirty Toast at Naar restaurant, which I had the good fortune of tasting earlier this year I tried my best to get him to reveal the ingredients, but alas to no avail, and was thus left to interpret it on my own…