Becoming a chef was not my initial decision. I dabbled in a few other careers and was in fact afraid to pursue cooking; eventually, however, I started cooking for friends, which then led to cooking for few others and I finally pursued it as a career. So it happened very organically and I feel very lucky about it.
I graduated from the Institute of Hotel Management in Catering Technology and Applied Nutrition, Gwalior in 2001 and joined Grand Hyatt. Subsequently, I moved to Jaypee Vasant Continental and then The Grand, New Delhi. Over the years, I have specialised in international cuisine which is very focused on styling and presentation on the plate. That is essential considering today our clients are well-travelled and have a vast knowledge of cuisines from around the world. From different types of cheese to wines available, to the cuts of meat and exotic dishes from different regions — they know it all. A chef has to
make sure that his menu is authentic and appealing to discerning patrons.
For me, cooking is hands-on reality and is not abstract. Food must unite people. Food is not just a means of nutrition or of suppressing hunger. It’s a means of enjoying our time together. At the most important occasions in our lives, we are seated at a table for a meal. So food is also something sacred.
I have created and worked upon many dishes which has been my signature dishes, but Mushroom Crepe is my signature dish currently on our menu at 7Degrees Brauhaus, South Point Mall, Sector 53 , Golf Course Road, Gurgaon. This dish, prepared with the following ingredients, makes six crepes which are mild in taste and are currently in heavy demand.
Recipe
Mushroom and Spinach Crepes
Ingredients:
Wheat flour: 1/2 cup
All-purpose flour:1/2 cup
Salt: 1/24 tspn Eggs: 3 large
Low-fat milk: 1/2 cup
Melted butter: 2tsp
Extra-virgin olive oil:1 tsp
Sliced mixed mushrooms:
(3 3/4 cups)
Thinly sliced shallots:
2/3 cup
Chopped fresh rosemary,
plus more for garnish: 1 tsp
Salt: 1/4 tsp
Baby spinach: 5 ounces
Water: 1/2 cup
Crumbled feta cheese:
6 tsp
Method:
Process refind flour, corn flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Trans fer to a bowl, cover and re frigerate for at least 30 minutes or overnight.
Heat oil in a large non- stick skillet over medium heat. Add mushrooms, shallots, rosemary and salt. Cook for about six minutes and stir until the mushrooms are soft. Put a handful of baby spinach at a time and cook for about four minutes until wilted. Cover it to keep warm.
Slowly whisk seltzer into the batter. Coat a large non-stick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the
center of the pan; immedi ately tilt and rotate the pan to spread evenly over the bottom.
Cook until the underside is lightly browned, about 30 seconds to one minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly
grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 sec onds. Slide onto a plate.
n Repeat with the remain ing batter, spraying the pan as needed and stack ing crepes as you go. If the pan begins to smoke, re duce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200 degree Fahrenheit oven.
To assemble, place a
crepe on a clean cutting board. Spread a generous 1/3 cup of the mushroom filling in the center,
leaving a one to two inch border. Top with 1 table spoon chedder cheese. Fold in the sides to make a square shape, leaving a “window” in the center. Press down on the corners, as necessary,
to help keep the crepe
folded. Repeat with the
remaining crepes
and filling.
Garnish with rose mary, if desired.
Siddharth Vasudev
As told to Jayashree Narayanan
Published 03 December 2015, 06:08 IST