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Executive chef Suprabhat Roy of Eros Hotel in Delhi traces his fondness for food to Lucknow, where he spent his childhood. Being Bengali, he grins, also helped strengthen his gastronomical roots.

The chef moved out of Lucknow once he got admission to the prestigious Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai (better known as IHM Mumbai), in 2000. His career kick-started from there and he went on to work for some of the finest hotels in the county.

Roy’s resume boasts of hotels like The Taj Mahal Palace & Tower in Mumbai (2001) and the luxury chain One&Only Royal Mirage, Dubai (2008-2010).

Today, at 32, he heads a team of 85 sous chefs and kitchen staff at the Eros Hotel Managed By Hilton New Delhi, Nehru Place and admits he cannot resist meats, seafood and — frog legs!

The chef shares three avant-garde recipes from the hotel’s Italian repertoire of dishes that have been inspired by the F1 races. The dishes are on the menu in the weeks ahead.

Pole Position

Ingredients

500gm Proscuitto di Parma (Parma ham) 100gm sweet melon (cantaloupe) 50gm Mesclun mix (mixed lettuce) 5gm pine nuts 1-2 small tomatoes 5gm garlic 2 lemons (with zest) 3-4 basil leaves 10ml olive oil 5gm chilli flakes Salt and black pepper to taste

method

For the tomato dressing, blanch the tomatoes, remove the skin and de-seed them. Mix the tomatoes with lemon zest, lemon juice, finely chopped garlic, hand-torn basil, olive oil and seasoning. Cut the sweet melon into cubes and set aside. Lightly pan-roast the pine nuts to make them crunchy and set aside. Thinly slice the ham just before you serve it (so it doesn’t dry up). On a plate, assemble the ham. Top it with sweet melon and mixed lettuce. Sprinkle the pine nuts over the salad. Finish with the tomato dressing.

G Force

Ingredients

4 sea bass fillets (approx. 180gm each) Juice of two lemons 15gm parsley 50gm zucchini, small 50gm yellow squash, small 100gm baby potatoes 50gm baby carrots 15gm asparagus 100gm Parmesan cheese 30ml cream (approx. 35 per cent fat) 50gm shallots 60ml white wine 10gm basil 50ml olive oil 3-4 tbs soft butter Salt and white pepper to taste

Method

Marinate the sea bass fillets in some white wine, chopped parsley, salt and white pepper, and keep aside for an hour. For basil oil, fry the basil in hot olive oil. Once done, blend the oil and basil leaves using a hand-blender. Use a muslin cloth to strain the oil. For the Parmesan fondue, in a pan, sweat the sliced shallots with some butter, then add the remaining white wine and reduce the mixture to ¾ of its original consistency. In a blender, churn the mixture into a smooth paste. Add the cream and reduce it to half. Then add the Parmesan cheese and seasoning. Finish with soft butter. Sear the sea bass fillets in the pan, making sure that the skin-side goes on the pan first. Cook from one side and then turn over to cook evenly. Side-by-side, sauté the vegetables. Arrange the cooked vegetables on a plate. Place the sea bass on top of the vegetables and pour the sauce on the steak. Finish with basil oil, Parmesan shavings and add fine herbs like basil (optional) on top.

Pit Stop

Ingredients

2-3 flat pasta sheets (available in the market)

For the filling

100gm fresh button mushrooms 50gm ceps (mushrooms) 50gm portobello mushrooms 50gm black fungus 15gm garlic 50gm onion 100gm cream cheese 2 sprigs thyme

For the saffron butter sauce

25ml white wine 20gm shallots 2 garlic cloves 50ml cream (35 per cent fat) 25gm soft yellow butter 15gm saffron (soaked in hot water) 100gm cherry tomatoes 15ml olive oil 100gm Parmesan cheese Salt and white pepper to taste

Method

Cook the cherry tomatoes in olive oil with a pinch of salt and roast in an oven at a very low temperature till they are grilled well. Ensure the tomatoes do not lose colour. Meanwhile, sauté garlic, onion, thyme and mushrooms well for about five minutes till the moisture evaporates. The seasoning must be adjusted at this stage and the mixture set aside. Once cool, add cream and cheese to it. For the saffron sauce, sauté the shallots and garlic in butter and then add wine. Cook till the moisture evaporates and add in the rest of the ingredients. Mix well, bring to a simmer and set aside. Cut the pasta sheets into rounds with a ring mould. Fill with the mushroom stuffing and fold the sheet into a half-moon shape, twist it to meet the ends. Blanch the pasta for about two minutes and toss with saffron butter sauce. Serve hot garnished with fresh herbs, cherry tomatoes and Parmesan shavings.

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