A lot of celebrities have recently entered the culinary scene of our country. While many have criticised them, citing that minimal knowledge about the business and amateurish attitude can hamper the entire industry.
However, Chef Pawan Bist, with years of experience in the food scene, begs to differ. He says that though plenty of people brag about travelling far and wide to understand the essence of a particular dish, it is not practically possible for each and every chef to travel all across the world in order to perfect their skills and master various cuisines. Thus, these celebs help bring the world to restaurant-goers as they have years of experience in tasting different kinds of foods due to their profession .
For instance, Virat Kohli, who has recently opened a restaurant in the capital, curated a part of the menu. And, thus, the menu consists some of his favourite pan-Asian dishes. Same goes for Badshah who also has involvement in a restaurant in the city.
Independence Day recipes
With the big day coming up next week, there is nothing quite like enjoying delicacies made in the hues of the nation. But the yum is definitely not compromised while we celebrate the day to the fullest extent. Check out these recipes, and join in the festivities.
Black chicken
Ingredients
- Boneless chicken thigh 300gm (cut into 30gm pieces each)
- Black sesame seeds 4tbsp soaked in water and the lightly toasted)
- Mustard oil 4tbsp
- Garlic paste 1tbsp
- Ginger paste ½tbsp
- Turmeric powder ½tsp
- Cumin powder ½tsp
- Green chilli paste 2tbsp
- Salt to taste
Method
- In a mixer-grinder add all the ingredients and make a paste out of them
- Adjust seasoning
- Now add the chicken into the marination
- Let it rest for 30 mins
- Now cook the chicken in pre-heated oven at 200-degree celsius
- Serve with kasundi mustard or your choice of sauce or dip
SPICY SRIRACHA CHICKEN TACO
Ingredients
- Tortilla bread 1
- Kale leaves Hand-full
- Yellow cheddar 2tbsp
- Chicken thigh ½ cup
- Sriracha sauce 2tsp
- Salt to taste
- Sour cream 15ml
- Tomato salsa 3tsp
- Guacamole 3tsp
- Garlic 1tsp Refined oil 10ml
- Cajun sprinkle to taste
Tomato salsa
- Chopped tomato 1
- Chopped onion 1
- Chopped cilantro 1 hand full Jalapeño 2tsp (chopped)
- Lime juice 2tsp
- Salt to taste
SOUR CREAM
- Cooking cream ½ cup
- Hung curd ½ cup
- Lemon juice 1pc
- Salt to taste
- Chopped parsley 1tsp
GUACAMOLE
- Avocado (ripe) 1
- Chopped onion ½ cup
- Chopped tomato 1/4 cup
- Roasted cumin 1tsp
- seed powder
- Salt to taste
REFRIED BEANS
- Boiled kidney beans ½ cup
- Cooking cream 20ml
- Salt to taste
- Cajun sprinkle to taste
Method
With the help of a round cutter, cut tortilla into equal pieces
Tomato salsa: Take a bowl amd mix all the chopped ingredients. Adjust the seasoning and serve with the quesadilla.
Guacamole: Chip the avocado, add all ingredients in a bowl and mix well
Sour Cream: Take a bowl, add cream and curd together, mix well until it becomes fluffy, and adjust the seasoning
Refried beans: Heat cream in a pan, add the mashed kidney bean into it, cook for two minutes, add cajun sprinkler, and adjust the seasoning
Heat oil in a pan, add garlic and cook the chicken with sriracha sauce
Finishing: Take taco bread, put one kale leaf and then refried beans, yellow cheddar. Then, add the chicken and top with guacamole, sour cream and salsa. Serve with sour cream and Cajun dust.
— Black Chicken and Spicy Sriracha Chicken Taco recipes by One8, Aerocity, Delhi
Trio of Mousse
Ingredients
- Egg yolks 4
- Sugar 50gms
- Whipped cream 200gms
- White melted chocolate 100gms
- Cooking cream 70gms
- Orange puree 40gms
- Kiwi puree 40gms
Method
- Boil the cooking cream and set aside
- Mix egg yolk and sugar
- Add the mixture into boiled cooking cream
- Add white melted chocolate to the mixture
- Fold the whipped cream gently and mix
- Divide into three bowls
- Add orange puree to one bowl. Add kiwi puree to another and let the third remain as it is.
- Arrange the mixture in tri-colour pattern in a serving bowl/glass
- Serve chilled
- Garnish with cherry on top
— By Chef Avanish Jain, Radisson Blu
Black Cod and vegetable Tartare with parsley pesto
Ingredients
- Black cod 450gms
- Red capsicum 45gms
- Yellow capsicum 45gms
- Cucumber 35gms
- Fried tofu 45gms
- Lemon zest 2-3gms
- Lemon juice 10ml
- Parsley leaves 25gms
- Pine nuts 5gms
- Fresh garlic 2gms
- Olive oil 15ml
- Pea sprout 2gms
- Edible flower 2gms
- Salt and pepper
Method
- Cut black cod, red capsicum, yellow capsicum, tofu, cucumber in cubes
- Marinate them with salt, pepper, lemon zest and lemon juice
- In a blender, blend parsley with pine nuts, garlic, and olive oil, strain it, adjust seasoning and keep aside.
- Take a square mould, arrange vegetables at the bottom and marinated fish on top, garnish with pea sprouts and edible flower. Serve with Parsley pesto.
- Very refreshing and healthy recipe which can be used for any occasion
— By Chef Vineet Bahuguna, Hilton Garden Inn, Delhi
