Teppanyaki rice

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Ingredients: Japanese Sticky rice, cooked 1000 grams Onions, rough chopped 150 grams Spring onions, chopped with greens 50 grams, retain the greens separate Capsicum, green, chopped 50 grams Red peppers, chopped 50 grams Yellow peppers, chopped 50 grams Carrots, brunoise 80 grams Baby corn , chopped 50 grams Green asparagus, cut into ½" pieces 50 grams Garlic, chopped, sautéed in butter 70 grams Salt to taste White pepper to taste Sesame seeds 20 grams Oil 150 ml Sesame oil 30 ml Soya sauce 60 ml Egg 5 numbers Garlic slivers 5 tbs, crisp fried in refined oil Method: Toss capsicum, red and yellow peppers, onions, baby corn, carrots, asparagus and sauté until light brown in colour Add sticky rice, salt, pepper, sesame seed, soya and butter garlic, Mix well. Break the eggs, and spread evenly on the teppaniyaki plate, season with salt and pepper. Scramble the....

Parma Ham Pizza at Frangipani, Trident, Nariman Point

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Ingredients: Soft Mozzarella 170 grams Goat's milk cheese 25 grams Rocket Lettuce 20 grams Parma Ham 40 grams Pizza Dough Ingredients: Flour 1 kg Yeast 10 grams Salt to taste Olive Oil 100 ml Sugar 10 grams Pizza Sauce Ingredients: Tomato puree 900 grams Salt to taste Method: For making the pizza dough mix all the above mentioned ingredients with half litre water. Mix well to make a soft dough. Portion it into 10 equal rounds. Shape into roundels and cover it with moist cloth and lay to rest for two hours. For the pizza sauce mix all the above mentioned ingredients and blend it well to make a fine puree, add seasoning with salt. Roll the dough into 11inch round shape by patting with hands and then turning with hands to further enlarge and make it paper thin pizza base. Pour the....

Grilled bekti with lemon, extra virgin olive oil and herbs

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Ingredients: Bekti steak Large boiled potato 2 Lemon Orange 80 ml Extra virgin olive oil Salt Crushed pepper Assorted herbs such as parsley, dill, basil Red radish Tomato dice Orange segment Boiled Cannellini beans 4 Black olives stones removed Fennel Method: Marinade the fish with a little extra virgin olive oil, grated orange and lemon zest. Season the fillets with sea salt and pepper. Peel the potatoes and slice finely. Heat the oil in a pan, add the potatoes and season with salt and pepper. Keep the pan on medium heat and brown the potatoes on both sides. Remove and place somewhere warm. Peel the orange with a sharp knife. Take out orange segments and keep the juice for the dressing. Prepare the citrus dressing with two tablespoons of lemon juice, one table spoon of orange....

Red hot chilli pepper & Jodhpur's meaty delights

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I've always thought of royal food from the whole volume angle. You know, tables groaning under the weight of the food which is served on elaborate thaals. Lots and lots of delicious courses. But from Jodhpur, the one phrase I remember is 'Isme mirchi kam hai'. Let me tell you: DO NOT BE fooled, unless you have a tongue made from aluminium and a reinforced stomach. At this point, I also have to let you know that I am NOT a huge fan of spicy food. I can't stomach chilli-based spiciness (though pepper spice is another matter altogether) and Jodhpur, as I found out, was a place where the chilli reigns supreme. When people say that the food is not chilli-hot in Jodhpur, they usually mean it won't burn a hole in the table setting, but can and will sear the tastebuds. Large, virulent and sharp, the red....

Feast of a job

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Some people ask me, how did I land the job that I did? Well, to tell you the truth I don't really know. But I have, for the longest time had the yearning of being able to live on a pea and have a body that would be the envy of Hrithik Roshan. But alas, every time I look at a cookbook, or enter a restaurant, the yearning seems to disappear quicker than the menus arrive! I don't know what food is to you; in fact, I don't particularly care, because for me, it's been for the longest time one of the central themes of my existence. Now, I'm not the best of writers, but I'll try and put it in simpler terms. When I was growing up, I fell in love, for the first time, with potatoes. I mean I obsessed about them. I would try....

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Click. Imagine being at the receiving end of that phone call, just ahead of fixing up a shoot for a segment. Well, I didn't have to - imagine, that is. This is exactly how Samuel Hallegua greeted me when I called him. Not his fault, since I had called up during a fast through which the Jewish community of Kochi - some seven families - don't meet outsiders. So when I arrived at my hotel in Kochi - also the former home of the Koder family in the city - let's say I was mildly agitated. (No, it had nothing to do with the chembana and Manaan ersatz coffee I had in Periyar forest.) But my host Vicky (his name - NEVER an abbreviation for mine) came to the rescue. It turned out he had inherited the hotel building through his brother-in-law, a Gentile who grew up....

Culinary skills of Manaan tribe

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Going into a jungle to cook seems like a silly idea. Unless you're talking about something out of a tin or an instant noodle packet. However, we were very eager to hit the hills after a 35-degree C Christmas in Alleppey. Rain drenched and fragrant with the spices that grow all over, Thekkady promised to be everything that the plains were not. The town itself reminded me of a scene out of the Asterix volume The Mansion of the Gods. Every second shop on the main street of the market sold spices - I'm serious - and it's about the only place where you can run your hands through vats of cardamom. Subin Micheal, the chef at the hotel I put up in, was most kind in allowing us to piggyback on his research into the culinary habits of tribes who live on the periphery of the Periyar....