Succulent prawns

Down foodpath

I spent my childhood in Darjeeling amid the culture of eating a blend of Indian and Chinese food. On one hand there were cooked vegetable and chapatis and on the other, steamed dumplings, noodles and soups. At the age of 14, I left my village for higher studies and stayed in Kalimpong, where I got interested in cooking. As my brother and I used to stay together, we started cooking our daily meals and as a result of which I started experimenting with food.

After passing out from the high school, I came to Delhi and joined my cousin brother’s restaurant ‘Ho Shao Kong Brothers’. I stayed there for four years and learned many Asian cuisines by working under some great chefs.

After working and learning at the restaurant, I went abroad and worked with brands like Grand Hotel Europe, Russia (two years), Gulf Hotel, Bahrain (two years). Then I came back to India and worked with Park Royal and Ashoka Hotel.

I joined the Pride Plaza Hotel as master chef at Oriental Spice restaurant in the month of May. I get a real buzz out of working in a busy kitchen, and get great pleasure out of seeing happy faces enjoying a good meal. I love the freedom of expression that cooking gives me. The recipe I am sharing today is ‘Da Xia Zai Sichuan Fangge’(King Prawn In Szechwan Style). This Szechwan-based dish gets the pungency and spiciness from the liberal use of garlic and chilli peppers, and also because of the unique flavour of the Sichuan pepper and king prawn,when cooked in a shell.

Timothy Lepcha
Master chef, Oriental Spice, Pride Plaza Hotel Aerocity.
(As told to Shilpa Raina)