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!
Why copy-cat? Well because I recently ate this specific dish at a restaurant called Mama San on the island of Bali, Indonesia, and it was so damn good I just had to reproduce it upon my return to Delhi and share the recipe with you…
The showcasing of a partnership, as opposed to a marriage, between east and west, which unlike the latter does not demand or require a part submission, adulteration or embellishment of its members’ respective personalities & identities … why this?…
This absolutely delightful recipe is the outcome of my curiosity over what a vegetarian version of a steak tartare would taste like, and so I decided…
The very first time I tasted this dish was in Abu Dhabi at the home of the then Turkish Ambassador to the U.A.E, and not only did I fall head over heels in love, but was also awestruck, for it was no less than a highly accomplished concerto of taste and texture on the palate…
Another cute, coquettish, and lip-smacking hors d’oeuvre to serve with drinks, but be-warned, since it is best eaten with one’s fingers, it is going to be messy so do make sure your least precious & most resilient cocktail napkins are available…
Now even if I say so myself, not only is this a stunningly delicious compilation, but also the height of subtlety and sophistication frankly I have not made a classic beurre blanc as an accompaniment to a fillet of fish since cooking school…
A long time ago, when I briefly worked alongside an Australian Chef at Olive, Diplomat, New Delhi, I had put this dish on the menu and it went down a stormI had altogether forgotten about it until recently, when at a smart little bistro in Helsinki, Finland, I ordered a comte and truffle gougere…
Now once again, not only have I leaned backwards into the colonial era for inspiration, but also specifically developed this recipe for you, and in the bargain, fallen head over heels in love myself it is simply delicious, to say the least, and frankly…
Now this may not seem like that much of a novelty to you at first glance, but make no mistake, it is not the same Anglo-Indian vol-au-vent filled with chicken & mushroom in white sauce that was ubiquitous at our ancestors dining tables…