Keeping it real

DECCAN CHRONICLE. | SEAN COLIN YOUNG
Published Jul 27, 2019, 1:31 am IST
Updated Jul 27, 2019, 1:31 am IST
With fusion food becoming a big deal over social media, many chefs are now on the look-out to fuse cuisines, but that is not always the case.
Mohit went to Thailand to understand Thai cuisine but faced difficulty in understanding the culture.
 Mohit went to Thailand to understand Thai cuisine but faced difficulty in understanding the culture.

When it comes to food, it is best served authentic, paying respect to every ingredient, and, most importantly, putting all the love you can into your cooking, to the extent that a chef is not feeding his guests but is akin to a parent feeding his or her children. Mohit Jaggi, head chef, Andrea’s Bar and Brasserie, too feels the same.

Inspiration

 

My biggest inspiration to become a professional chef was my mother. Being the youngest child in the family, I spent most of my time with her and helping her out in the kitchen, which is whe-re my love for food began.

Challenges

I was very enthusiastic and active in learning different cuisines, however, as I chose to specialise in Thai cuisine. My biggest challenge was to understand the local culture and the language. I had difficulties in communicating. Unless you can directly communicate with native Thai chefs, you cannot grasp the intricate details of the complex cooking techniques and styles.

 

About western cuisine

The most fascinating thing about Western cuisine is the diverse cooking techniques that are used in making the dish. Several Western techniques that I used and that have inspired my cooking style are: molecular cooking technique and sous-vide cooking in a water bath.

Fusion or non-fusion?

I strongly believe that the authenticity and uniqueness of a cuisine get lost if you indulge in creating fusions in the culinary industry. It is great to think differently but I personally think that fusions only result in confusion of flavours in the dish.

 

Keeping up with the trend Yes, it is very essential to keep up with the food trends and to keep evolving in the culinary industry. It helps me grow, develop my skills and present the best of the dishes on the table.

Misconceptions about european cuisine

They lack a variety of dishes in the cuisines. The dishes are only predominantly inspired by cheese and cream and aren’t too flavorful. Furthermore, people also have misconceptions that western dishes lack freshness and use simple cooking techniques for making food which is not true.

 

Parmesan crusted chicken schnitzel

g

Method

  1. For chicken — butterfly the chicken breast and marinate it with salt, pepper and thyme
  2. Crumb the marinated chicken with flour, egg and parmesan cheese
  3. Take a fry pan add butter and olive oil and shallow fry the chicken till golden brown and tende.
  4. For sauce — take a saucepan pour in chicken stock and reduce it mix with fresh cream and butter, finish with salt and lemon juice
  5. Serve with garlic sautéed spinach, rosemarry potatoes and lemon butter sauce

Ingredients

 

  • 2 chicken breasts
  • Salt
  • Crushed black pepper
  • Fresh thyme - 2 gms
  • For parmesan crust
  • Refined flour - 50 gms
  • 1 beaten egg
  • Grated parmesan cheese - 100 gms
  • Butter unsalted - 20 gms
  • Olive oil - 20 ml
  • For garlic sauteed spinach
  • Baby spinach - 100 gms
  • Olive oil - 10 ml
  • Salt
  • Chopped garlic - 10 gms
  • Roasted baby potatoes  
  • Baby potatoes - 100 gms
  • Salt
  • Pepper
  • Rosemary - 5 gms
  • Butter - 15 gms
  • Lemon butter sauce  
  • Chicken stock - 200 gms
  • Fresh cream - 30 gms
  • Butter - 20 gms
  • Salt
  • Lemon juice -15 ml

Recipes by Chef Mohit Jaggi

 

Super green salad

Method

  1. Take a mixing bowl and add baby spinach, rocket leaf, avocado, asparagus, edamame beans and pour in honey mustard dressing.
  2. Mix well, arranging on a salad plate and sprinkling dried cranberry and 'good for you' seeds.
  3. Healthy, yummy salad is ready to serve.

Ingredients

  • Baby spinach - 40 gms
  • Young rocket leaf - 40 gms
  • Ripened avocado - 40 gms
  • Asparagus - 30 gms
  • Edamame beans - 20 gms
  • Honey mustard dressing - 60 gms
  • Dried cranberry - 15 gms
  • ‘Good for you’ seeds (flax seeds, pumpkin seeds, melon seeds) - 15 gm

 

...




ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT
ADVERTISEMENT