He came, he cooked and he won hearts. Masterchef Sanjeev Kapoor was recently in town to rustle up more than five dishes in two hours at the Cookery Workshop, partnered by t2, at Sapphire Banquet on EM Bypass. And what does he love most about Calcutta? “The people, of course!” t2 brings you flavours from the afternoon...
CHEF TALK
Your fave veg dishes
Jeera Aloo cooked by my mother, Punjabi kadhi and khichri.
A veg dish your wife cooks and you absolutely love
There are two actually — Khandvi and masala dosa.
Do you think your wife cooks better than you?
Anything that she cooks is better than mine (laughs).
Your favourite veg restaurant
L’Arpege by chef Alain Passard in Paris.
A veg comfort food
Curd rice.
Favourite veg ingredients
I like cooking with seasonal vegetables. They taste and look the best.
Hibiscus Iced Tea
Ingredients:
16 hibiscus flowers or as required
Ice cubes as required
4 teabags
Juice of half a lemon
8tbsp sugar
1 sliced lemon
Method:
Heat four cups of water in a non-stick pan and bring to boil.
Take the petals out from hibiscus flowers.
Add lemon juice and the petals into the pan and mix till the petals give out colour.
Discard the petals and add sugar. Mix till the sugar melts.
Dip teabags for a minute and discard them. Strain in a bowl and refrigerate.
Add ice cubes into individual glasses and add the lemon slice, few torn petals and pour the hibiscus tea.
Garnish with lemon slices and serve chilled.
HE COOKED, T2 LIKED
Fan speak
“I am a food blogger and have interest in culinary arts and that’s the reason I came for the workshop. The best part is that I didn’t just learn about cooking several dishes but also about life as a chef,” said Arsheen Aman, an aspiring chef.
Text: Nandini Ganguly
Pictures: Arnab Mondal
