<p>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.<br /><br /></p>.<p>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.<br /><br />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.<br /><br />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.<br /><br />The writer is a chef atLights Camera Action – Air Bar. <br /><br />Recipe<br /><br /><br /><em>Lamb moussaka</em><br /><br />Ingredients<br /><br />Eggplant (medium): one<br /> Minced lamb: 200 grams<br /> Mirepoix — carrot, onion, leeks, celery and garlic: <br /> 15 grams each<br /> Red wine: 60 ml <br /> Canned tomatoes: <br /> 50 grams <br /> Salt and pepper to taste<br /> A pinch of homemade garam masala<br /> A pinch of cinnamon <br /> powder<br /> Mozzarella cheese: <br /> 50 grams <br /><br />Method<br /><br /> Heat oil in a pan, add all the chopped mirepoix and sauté until golden brown<br /> Deglaze it with red wine<br /> Now, add tomato sauce, garam masala and <br /> cinnamon, mix it well<br /> Add the minced meat and do seasoning. Break the meat well with a spatula<br /> Let it cook on low heat<br />Now, slice the eggplant<br /> and season it with salt and pepper<br />Grill them on a griddle<br /> Take a baking dish, spread the meat sauce on the <br /> bottom and then the grilled eggplants<br /> Repeat the process, add cheese on top and bake until golden brown or the cheese melts<br /></p>
<p>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.<br /><br /></p>.<p>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.<br /><br />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.<br /><br />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.<br /><br />The writer is a chef atLights Camera Action – Air Bar. <br /><br />Recipe<br /><br /><br /><em>Lamb moussaka</em><br /><br />Ingredients<br /><br />Eggplant (medium): one<br /> Minced lamb: 200 grams<br /> Mirepoix — carrot, onion, leeks, celery and garlic: <br /> 15 grams each<br /> Red wine: 60 ml <br /> Canned tomatoes: <br /> 50 grams <br /> Salt and pepper to taste<br /> A pinch of homemade garam masala<br /> A pinch of cinnamon <br /> powder<br /> Mozzarella cheese: <br /> 50 grams <br /><br />Method<br /><br /> Heat oil in a pan, add all the chopped mirepoix and sauté until golden brown<br /> Deglaze it with red wine<br /> Now, add tomato sauce, garam masala and <br /> cinnamon, mix it well<br /> Add the minced meat and do seasoning. Break the meat well with a spatula<br /> Let it cook on low heat<br />Now, slice the eggplant<br /> and season it with salt and pepper<br />Grill them on a griddle<br /> Take a baking dish, spread the meat sauce on the <br /> bottom and then the grilled eggplants<br /> Repeat the process, add cheese on top and bake until golden brown or the cheese melts<br /></p>
