Garnished layers of flavours

Down foodpath

Being a Delhiite, the love for food comes naturally to me like all other natives. Delhi, or let’s say “the street food basket” of India has always fascinated people from all parts of the country with its yummy chaat from Chandni Chowk or the sizzling chicken of Majnu ka Tila. So, it goes without saying where my love and passion for food comes from.

I have always liked trying out new things and fabricating pristine combinations. Cooking has always been a lot more than a hobby, a passion, and a job to me. It would not be an exaggeration if I say I am smitten with cooking. Ingredients for me are a bunch of things wrapped in wonders which force me to scrounge for something out of the box.

To metamorphose my passion into expertise, I joined Banarsidas Chandiwala Institute of Hotel Management and Catering Technology followed by an internship at ITC Maurya, The Grand and Le Meridian. I am currently serving as a chef in Lights Camera Action, Air Bar.

Serving people with nonpareil and salutary combination of food is my main agenda and to gratify them with the different palate of our dishes. I ardently believe in the quote “work is worship” and to me, my kitchen is my temple.

The writer is a chef atLights Camera Action – Air Bar.

Recipe


Lamb moussaka

Ingredients

Eggplant (medium): one
 Minced lamb: 200 grams
 Mirepoix — carrot, onion, leeks, celery and garlic:
    15 grams each
 Red wine: 60 ml
 Canned tomatoes:
    50 grams
 Salt and pepper to taste
 A pinch of homemade         garam masala
 A pinch of cinnamon
    powder
 Mozzarella cheese:
    50 grams

Method

 Heat oil in a pan, add all         the chopped mirepoix         and sauté until golden         brown
 Deglaze it with red wine
 Now, add tomato sauce,         garam masala and
      cinnamon, mix it well
 Add the minced meat and         do seasoning. Break the         meat well with a spatula
 Let it cook on low heat
Now, slice the eggplant
     and season it with salt      and pepper
Grill them on a griddle
 Take a baking dish, spread     the meat sauce on the
    bottom and then the         grilled eggplants
 Repeat the process, add         cheese on top and bake         until golden brown or the         cheese melts