No matter which international cuisine gets introduced to them, the Indian audience is not one to let go of their spicy, tangy and flavourful palates. So, how about creating a hybrid then?
Chinese, Italian, French, Lebanese...we Indians have eventually grown a taste for multiple cuisines from across the world. But, there is always a part of us that craves the Indian Khara masalas on their plates. From starters to desserts, Indians prefer it when their international food comes with a desi tadka! And to incorporate that sentiment, many food experts-cum-chefs have mastered their own techniques, thanks to their years of experience.
One such prime example is Chef Hsiung Chan Khyage, a renowned Chinese culinary maestro, who had recently visited the capital to relaunch Mei Kun at the Leela Ambience Convention Hotel.
Chef Khyage took some time out for us to share a recent incident which testifies to this trend. “I served a dish to my guest and immediately he started comparing it to some Indian restaurants. I tried to make him understand that a good Chinese meal bowl would be appropriate for a single person. But then, he kept on insisting that most of the Indian restaurants have the concept of dishes that can be shared.” While lack of exposure might lead to such demands by the common masses, the chef has found a way to make his guests happy with his kitchen musings. And even though he simply swears by soy sauce in his kitchen, now that he is in India, the virtuoso has learnt to accommodate fusion flavours in his dishes, albeit without tampering the authentic taste.
Chef Rajiv Vimal, executive chef at the same kitchen was also present during our conversation. He added, “I have had numerous experiences like this. Being into Italian cuisine I have always tried to maintain authentic taste and flavours in all my dishes. Whereas, fortunately, and unfortunately, I get some bizarre requests from the guests. I have worked in various cities and with due respect to all of them, I have learnt over the years that it is okay if you add a flavour or two to some other country's dishes. You never know, experiments can give birth to wonders.” He is sure a similar concept stands for other dishes as well.
Both the chefs agree that food is a medium to satisfy the eater and as long as that is the case with their dishes, they are more than happy to go with the flow. So, here are some international dishes with Indian makeovers that we believe would tickle your taste buds.
Homemade infused spiced rum 60ml
Coconut syrup 20ml
Pineapple juice 30ml
Tea based syrup 20ml
Firstly take a shaker and mix all the ingredients (Homemade infused spiced rum, coconut syrup, pineapple juice, tea based syrup and cardamom.
Then shake it well and pour the cocktail in martini glass.
Finish it up by garnishing it with bitter and dehydrated orange.
— By Gaurav Gayal, Dutyfree Gurugram
CHICKEN CHETTINAD CORNETTO
Minced Chicken- 200gm
Chopped garlic- 1 pinch
Kitchen king masala- 1 tsp
Chopped Coriander- 1 pinch
Chopped green chilly- 1 pinch
Kadi patta- 4 no
Chopped onion- 2 tsp
Tomato chopped-1 tsp
Curd- 1 tsp
Grated coconut- 1tsp
Cumin seeds- 1 pinch
Poppy seeds- 1pinch
Fennel seeds- 1pinch
Turmeric powder- 1 pinch
Add oil in a pan and add garlic, onion and chicken. Stir well and leave it for 15 min.
Now add tomato, coriander, green chilly, kitchen king, salt & rest all the ingredient together and Keep stirring until the mixture becomes properly cooked and doesn't stick to the saucepan.
Now chicken chettinad is ready.
— By Varun Bansal, By The Bay
Lemon juice 30ml
Cloves/ cardamom/ staranise/ blackpepper/ orange peel
Take a kettle, add honey, lemon juice.
Add to it, Cloves/ cardamom/ star anise/ black pepper/ orange peel and warm up the mixture.
Pour the hot concoction in a shaker and add cognac to it.
Shake it up and pour the warm cocktail into a cocktail glass.
Finish it up by garnishing with star anise.
— Recipe by Gaurav Gayal, Dutyfree
Pan Seared Tandoori Dimsums
For the dough
2 cup Maida
salt to taste
Water as required for kneading a stiff dough
For the filling
2 cup Cabbage grated
½ cup Onion grated
1 tsp salt
2 inch Ginger grated
½ tsp Black Pepper
1 tsp oil
oil for deep frying
For the marinade
4 tbsp Sattu / Roasted Besan
1 tsp salt
1 tsp Chat Masala
1 tsp Kasoori methi
1 tsp Kashmiri Red Chili Powder
½ tsp Black Salt
1/2 tsp Garam Masala
1 tsp Lemon Juice
1 tbsp Coriander Leaves finely chopped
1 tsp Ginger Garlic Paste
4 tbsp Dahi / Yogurt
1 piece Charcoal
½ tsp Ghee
In a mixing bowl add maida, salt and water as required to make normal dough.
Combine cabbage, onions and salt; mix and squeeze out the excess water.
After 15 minutes, divide the dough into smaller portions rolling the dough into 3-4 inches small round shape.Stuff the dimsum and give them a desired shape, In a large deep pan, heat the oil and fry the dimsum over medium flame
In a large mixing bowl combine, sattu, salt, chat masala, kasoori methi, Kashmiri red chili, black salt, garam masala, lemon juice . Coriander leaves, ginger garlic paste and dahi. Give it a good mix until well combined.
Add the fried dimsum into the marinade and using your hands lightly start to coat the dimsum with the marinade.
Place as small piece of foil in the center of the bowl, place the hot charcoal in the center and then add ghee.Cover the bowl quickly; this will give a very nice smoky tandoor flavor to the dimsum.
Place the marinated tandoori dimsum in the hot pan along with 1 tsp of oil. Cook the dimsum for 30 second, tossing and turning them using a tong. Tandoori dimsum are ready.
— By Chef Anas Qureshi, Molecule Air Bar
Chhole Kulche Doughnut
For doughnut dough
1 tablespoon active dry yeast
1 cup whole milk, heated to 110°F
2 to 2 ½ cups bread flour
2 tablespoons (30 grams) superfine sugar
½ teaspoon table salt
1 cup prepared chole masala semi dry
4 tablespoons (½ stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes
Vegetable oil for frying
Mix all the ingredients and make soft dough
Divide the dough in small round balls
Stuff the prepared choley in the balls and roll them round Keep the doughnuts for proving
When the dough rises to desired volume deep fry it
Serve with tari dip, and and carrot pickle mousse.
— By Chef Harangad Singh, Prankster