Chef of the Week- Vijender Singh

Vijender Singh

Chef Vijender Singh is the Executive Chef of Kingdom of Dreams, Gurgaon that includes Culture Gully, a state of the art food boulevard that showcases culture and cuisines from 14 Indian states and the swank IIFA Bar to boot. With ensuring the authenticity of such diverse regional Indian cuisines at one destination, his role is indeed multi-faceted and versatile. 

He has an experience of almost 24 years working with varied organisations right from premier establishments such as The Claridges, New Delhi; Radisson Hotel, Delhi, Le Meridien Hotel, Dubai & New Delhi; Wyndham Bermuda Beach Resorts  to mass food production and banqueting set-ups such as Essex Farms Pvt Ltd amongst others. He has had the honour of being awarded 'Letter of Appreciation from Confrerie Da La Chain Des Rotisseurs Dinner Amical at Le Meridien, Dubai in 1998 and 2000.The Indian restaurant, Dhaba at The Claridges, New Delhi won the best restaurant award under his captaincy.

We had a freewheeling chat with the cheerful chef who effortlessly juggles not one, not two but fifteen outlets and their menus on any given working day. No mean feat! :

  

1.What is the latest addition to your menu?

Hyderabadi & Maharaja Menu have been changed.

2.The hottest selling item on your menu.

Chole Bhature in Delhi Live Counter.

3.One dish you are extremely proud of creating.

Galouti Kebab & Nihari Khaas.

4.Which is the oldest dish on your menu?

Jodhpuri Gutta Curry & Dal Bati Choorma.

5.Most expensive dish on the menu?

Garlic Crusted Prawn in IIFA Buzz Cafe.

6.Name some celebrities who frequent your restaurant? Their favourite dishes?

Saroj Khan: Ulte Tawa Parantha

Shreyas Talpade: Galouti Kebab & Lucknawi Biryani

7.The dish on your menu that gives the most value for money.

Rajasthani Thali

8.The best thing about being a chef

The wives of Chef don’t care about food because they know that the food dictionary is lying with them!

9.The worst thing about being a chef.

Chefs do not get enough time for their families.

10.              The best home cooked dish you enjoy. Who makes it?

Rajma Chawal prepared by my wife.

11.              If you were not a chef, what would you have been? And why?

Stand-up Comedian because I spent my childhood between multi-cultural people & I can speak in many accents.

12.              One chef you really admire and look upto?

Chef Tarun Dahcha, Corporate Chef, Sarovar Group.

13.              What’s the USP of your restaurant/establishment?

Multi-regional cuisines under one roof.

14.              What do you like about the city you are in?

Metro Rail

15.              One guest you wish to be able to create a dish for. Who would that be?  And what would you serve him/her?

Donald Trump

Dish: Lamb Pasanda filled with Prunes & Figs.

16.              Your food mantra?

Presentation is the mantra to make food attractive.

17.              Would you like to share a special recipe or two with our readers?

Why not? These are two recipes I am most proud of creating and perfecting:

Mutton Nihari

Ingredients  `

Mutton Nalli	Kg	1
Lucknow Garam Masala	Gm	10
Ginger	Gm	15
Garlic	Gm	25
Onions	Gm	200
Oil Mustard	Gm	150
Curd	Gm	150
Turmaric Powder	Gm	10
Red Chilli Powder	Gm	10
Mace Power	Gm	5
Yellow Chilli Powder	Gm	5
Javitri Powder	Gm	3
Black Pepper Powder	Gm	5
Kewra Water	Ml	10
Salt	Gm	30
Green Cardmom	Gm	5
Besan	Gm	50
Flour	Gm	50
Green Chilli Chopped	Gm	10
Green Coriander  Chopped	Gm	10

Method-: Pour mustard oil in casserole and heat it up till smoke comes to defuse the bitterness of the oil.

Add mutton chunks and sauté it until its turned brown, add ginger garlic paste and sauté again.

Add all other spices along with curd and sauté again, add besan and flour along with water and stir the mixture until lambs gets nicely steeped in the juices.

Cover with lid and let it boil until meat get tender and serve hot with chopped green chili and coriander on top.

Galauti Kebab

Ingredients 

Mutton Boness	Gm	1000
Kaju Paste	Gm	150
Fresh Onions	Gm	500
Lucknowi Garam Masala	Gm	20
Black Papper Powder	Gm	5
Yellow Chilli Powder	Gm	5
Salt	Gm	20
Raw Papaya	Gm	200
Roasted Channa Powder	Gm	40
Chironji Paste	Gm	50
Ghee Desi	Gm	300
Clove	Gm	5
Kewra Water	Gm	10
Saffron	Gm	1
Javitri Powder	Gm	4
Green Cardamom	Gm	7
Mint Chutney	Gm	100
Fresh Onions	Gm	100
Sweet Itra	Gm	1

 Method-:

Take out all the silver skin and fat from meat and grind three times in mince machine. Add all the spices but 5 ml Desi ghee, three cloves for smoke therapy and rub with hand to mix it well.

Put all the mixture in, try and makes some space in middle and add smoking cloves to give smoke treatment to the Galauti mixture. Put burnt char coal in small katori put three cloves on the charcoal and Desi ghee; cover immediately so that mixture can absorb the smoke.

After 15 minutes rub the mixture again and divide them in the small galautis of your choice and cook the Galauti either in non stick pan or  iron plate on very gentle heat. After cooking sever them as per your requirement          

Chef of the Week-Veena Arora

As the great Indian summer begins to shine, Chef Veena Arora, Chef de Cuisine, The Spice Route, The Imperial Hotel, New Delhi introduces her soup creations at the iconic restaurant to keep you light from 11th April-20th April 2014. Cool yourself with this special menu filled with the goodness of herbs and spices such as Mint, Cilantro, Fennel, Turmeric, Basil, Cardamom, Dill and Cumin in lots of refreshing flavours, inspired from the kitchens of South East Asia. 

We thought this was just the right time to profile the hugely talented Chef who has also been awarded by the former President of India, the honour of being the 'Best Lady Chef for the Year 2012' by Ministry of Tourism, India!

Chef Veena Arora

Chef Veena Arora was born and brought up in Thailand in a small town named Phathalung situated in the south of Thailand and close to the sea and the Malaysian Border. Her father was in the Indian National Army and posted at Burma ( Now Mynamar ) during the second world war from where he travelled to South of Thailand and settled in Phathalung. Therefore, though being an Indian by origin, she grew up amongst Thais as they were the only Indian family in that town. Her family, therefore virtually lived on Thai food, which she cherished.

Following her marriage to an Indian, Veena settled into India in the year 1980 and ever since then she has been living in India. They had a small restaurant in Thailand and therefore, it was easy for Veena to learn about Commercial Thai Cuisine. Her husband and her two children also developed a palate for Thai Cuisines and thus cooking Thai food at home also become a pleasure.

Chef Veena joined Holiday Inn (now The Lalit) at Babar Road near Connaught Place, New Delhi as a Thai Food consultant during the year 1994 for their Thai restaurant, Silk Orchid. Thereafter she was sent to England for a couple of months by the management to train for their new restaurant, Blue Elephant that replaced Silk Orchid in the year 1996.

Veena then joined The Imperial hotel as their Consultant Chef for the yet to be opened Spice Route – The South Asian Restaurant, in the year 1996.

Ever since then Chef Veena Arora has been attached to the Spice Route Kitchen as their Chef De Cuisine creating various menus for different seasons and occasions all round the year. She also continues to create different versions of the cuisine for the Neo-Thai food lovers, owing to the ever increasing popularity of the cuisine. She is proud that today The Spice Route is amongst  the best South East Asian Restaurants in India and is also well known all over the globe. We get the dope from the lady herself:

 1.      What is the latest addition to your menu?

I have introduced light soup creations at The Spice Route to compliment South East Asian delicacies, this April. The special menu filled with the goodness of herbs and spices such as Cilantro, Fennel, Turmeric, celery, Basil, Cardamom, Dill and Cumin in lots of refreshing flavours is inspired from the Thai, Vietnamese and Malaysian kitchens.

While 'Thai Soup with Minced Chicken Stuffed in Cucumber' is a healthy and filling option, one can choose a 'Fine Melange of Vegetables and Meat with Cabbage Roll soup with Chicken and Prawn' sprinkled with black pepper, which is a cooling Vietnamese variant. The soups are not only a perfect combination with appetizers but also make the main course, delectable.

2.     The hottest selling item on your menu.

Kaeng Kheow Waan kai- Chicken in signature Thai Green Curry with Pea and Krob Aubergine.

3.     One dish you are extremely proud of creating.

Pineapple Delight.

4.     Which is the oldest dish on your menu?

Sate Bali- Indonesian chicken sate served with traditional peanut sauce.

5.     Most expensive dish on the menu?

It is one of the lobster creations- Kung Nang Phad Khing-Stir-fried lobster with ginger and Thai black mushrooms.

6.     Name some celebrities who frequent your restaurant? 

Amitabh Bachhan, former president of India Mr. K.R. Narayan and his wife, Chelsea Clinton- daughter of Bill Clinton, Sheila Dikshit amongst others.

7.     The dish on your menu that gives the most value for money.

I think most of the dishes on my menu are value for money and make the guests experience varied and authentic South East Asian Cuisine.

8.    The best thing about being a chef.

The privilege to delight the guest with a cuisine that he cherishes for years is the biggest satiating factor of being a chef. Creativity, fame and a decent salary comes along with the profession.

9.     The worst thing about being a chef.

It is not glamorous, even though many chefs have achieved a considerable standing in the industry and are well known. Also long and strenuous hours require lot of commitment.

10.The best home cooked dish you enjoy. Who makes it?

It has to be the Mutton Curry made by my husband.

11.  If you were not a chef, what would you have been? And why?

I would have been a lawyer then, as I like to be firm and truthful while taking a stand against trouble makers.

12. One chef you really admire and look upto?

Chef Vincent Joseph who has been my inspiration for many years and with whom I started my career.

13. What’s the USP of your restaurant?

The Spice Route at The Imperial serves 6 cuisines under one roof in an ambience soaked in breathtaking art.

14. What do you like about the city you are in-Delhi?

Delhi is a land of foodies and is filled with people who love to experiment with food and explore new cuisines. I love the greenery and wide roads too which is a rare sight in most of the other metros.

15. One guest you wish to be able to create a dish for. Who would that be? And what would you serve him/her?

It has to be none other than the Thai Princess. I would love to offer her something from Kerala cuisine like Chemeen Thoran-Kerala style prawns, stir-fried with coconut, curry leaves and black tamarind, flavoured with mustard seeds or Meen Arvat Anjj -Fried fillet of sole stir-fried with curry leaves and Kerala masala as she is very fond of Indian flavours and is always willing to try something new with Indian spices.

16. Would you like to share a special recipe or two with our readers?

This is a special dish I'd like to share:

CHEMEEN THOREN

QTY                INGREDIENTS             

150gms	PRAWN
02gms	RED CHILLI POWDER
02gms	TURMERIC
T/Tgms	SALT
T/T	TAMARIND/ LEMON JUICE
10ml	COCONUT OIL
15gms	CURRY LEAVES
15gms	ONION (chopped)
03gms	CUMIN SEEDS
15gms	COCONUT (grated)
04gms	GINGER & GARLIC PASTE

METHOD  :  Cut  prawns  into  small  pieces. Marinate  prawns  with  turmeric, chilli  powder, salt, ginger & garlic paste. Put oil  in  the  wok, add  cumin  seeds, then  chopped  onion, grated coconut and  curry  leaves. Then  add  marinated  prawns and tamarind juice. Garnish  with  grated  coconut  and  fried  curry  leaves.

Diggin into Spring

-Shivani Mohan    

  The year's at the spring
    And day's at the morn;
    Morning's at seven;
    The hillside's dew-pearled;
    The lark's on the wing;
    The snail's on the thorn:
    God's in His heaven—
    All's right with the world!

I know that's an oft quoted piece of poetry but what's there not to like about this celebration of spring from Robert Browning's 'Pippa Passes'? What's there not to like about spring, in fact? Everything is glowing and blooming and buzzing. It is fun being outdoors. Radiant flowers greet you everywhere and it is really difficult to stay morose or low with so much beauty all around.

Well I have discovered a neat little restaurant tucked away in South Delhi's Anand Lok that almost embodies spring in all it's glory. Diggin, which is right opposite Gargi college is a delightful, little restaurant with refreshing interiors and an enchanting quality about it. The first time I walked into the corner restaurant in the small market, I couldn't believe I was in Delhi. I felt I was inside an Enid Blyton novel, something straight out of 'The Magic Faraway Tree' in the enchanted wood.

 

The facade of the two storey restaurant is in ruddy exposed brick work and the interiors are very British. There are swings covered with lush green creepers, there are pretty white bird cages and bird baths hanging from a huge tree, there is a white, wrought iron staircase with ornate filigree work and window sills full of flowers.

The ground floor is more of a coffee shop with a stunning assortment of fresh baked breads, cookies, breakfast rolls and gelatos. One wall is almost  done up like a pretty nursery with multi coloured, mix and matched cushions and grandfather clocks. There is so much sunshine and colour to soak in. You just feel instantly happy stepping into this zone.

As you climb the beautiful staircase to the first floor, there is an open area with neat little tables over looking a balcony overflowing with potted plants hanging from top. Even the napkin holders have pretty sparrows and birds that seem to magically add to the chirpy atmosphere.

The dining area inside too is pleasant and pretty with a huge tree painted on one of the walls. It is airy, with an abundance of natural light in the daytime with an open kitchen. Established last month by an enterpreneur called Digvijay Singh in consultation with Dii Consentes Hospitality spearheaded by Chef and Restaurant Planner Tarun Kumar Lal, the restaurant is a little oasis of  a lemon souffle-like lightness and cheerfulness in a sea of some OTT and jarring eating places of Delhi. Chef Amitabh Kumar, who also looks after the management of the restaurant is polite and interacts a lot with the guests. 

I landed up for lunch on a rather busy Sunday afternoon. The whole place was bustling with college couples, expats and brightly but elegantly dressed families (you know the kind with 14 people at a table, with a grandpa in a fedora hat and a granny in chiffons and pearls-picture perfect)!

All Pork Sandwich

Citrus Chicken Burger

Basil and Lime Mojito

The menu is not very large but is refreshing and easy to select your order from. There are a lot of pizza and pasta and interesting sandwiches probably to cater to college students. But if you want to turn your meal into a fine dining experience, they have enough choices for that too. Diggin is still awaiting the liquor license (which should be coming shortly) so currently you can have lovely mocktails. I try the Basil Mojito and believe me, it's so refreshing, I think with just a sip I have forgotten all the tiredness of a fortnight of being a single parent with a kid off from school for spring break!



For starters we try the Citrus Chicken Salad and Bacon Stuffed Chicken Legs. The chicken legs are simply out of the world, topped with pine nuts and a delicious Agrodolce

Bacon stuffed Chicken Legs

 sauce. It is a hearty dish that can be had as a main-course too if you want to keep things light. 

Citrus Chicken Salad

The salad is again literally seducing my palate with bursts of meaty smoked chicken and citrus and greens and springy crunchiness.

Pan Seared Fish

For the main course, we tried Pan Seared Fresh Fish and Lamb Shank with Seasonal Vegetables.The fish is nice and has everything that I expect from a good fish dish. It is perfectly cooked with green beans, salad, citrus touch and a mash with flavours of fennel. So much is the attention to detail that each little sliver of roasted almond on the salad is just perfectly roasted and goes crunch crunch crunch in your mouth. I was very impressed with that. You know how bad soggy nuts can be!

Lamb Shank with Seasonal Vegetables- the winner undoubtedly

As far as the Lamb Shank is concerned, I can vouch for the fact that this is one of the best lamb dishes I have ever tasted in Delhi in the entire history of my foodie life! And that's saying a lot. Soft and oozing with flavours, the meat almost falls off the bone, melting into your mouth which I am told by the chef has something to do with a very slow cooking technique. The rich red wine sauce is well seasoned and robust. Lovers of red meat, I beg of you, go have this lamb at Diggin. Period.

Belgian Chocolate Gelato

For dessert there is a choice of Tiramisu and very British tarts, cakes and pies. But we settle for a light and ethereal Belgian Chocolate Gelato to end the lunch on a beautiful note.

Tiramisu

“It is spring again. The earth is like a child that knows poems by heart.” 
― Rainer Maria Rilke