Since childhood, my world has revolved around food. My mom is my inspiration as she has been cooking and catering international cuisine and Parsi food as well as baking cakes for the last 25 years.
I started icing cakes since I was 10 years old. I remember taking the best tiffin to school and that’s when I knew I was destined to become a chef. I completed my schooling and pursued my culinary dream at IHM Aurangabad. I passed with distinction and honours in culinary arts. During the course, I also trained at well-known places like Taj Properties and BBC at JW Marriott, which were almost like full-time jobs. I further decided to do the ‘Grande Diplome’ at Le Cordon Bleu London and topped my class.
Though an expert at French pastries and cuisine, my heart always calls out for Parsi food. That’s why ‘SodaBottleOpenerWala’ is my second home.
It’s been about four years since I became a part of ‘SodaBottleOpenerWala’ and it’s been a crazy journey for a 26-year-old.
I learn and teach every day which helps me explore more as well. During this journey, and in the future, I hope to make dining an experience which will create happy memories for people as I live to make others eat their best.
The recipe shared today is of ‘Tardeo AC Market Mamaji’s Grill Sandwich’ which is very simple to prepare. The taste factor comes from the masalas, that come from home, and the recipe, that have been sourced from great grandmothers. When stirred in together, it makes for a delicious dish. These ingredients are easily available and one can enjoy this as an evening snack.
Chef Anahita Dhondy
Executive Chef of ‘SodaBottleOpenerWala’
Recipe: Tardeo AC Market Mamaji's Grill Sandwich
Ingredients
Bread slice, 2
Butter, 15 gm
Green chutney, 10 gm
Potato mix, 125 gm
Cucumber slice, 25 gm
Onion slice, 40 gm
Cheese slice, 1 1/2
Iceberg lettuce, 20 gm
Method
Take one slice of bread. Apply butter and chutney.
Place cucumber slice, onion on the slice.
Add potato mix, cheese slice and iceberg lettuce.
Apply butter on the top part of the bread and grill.
Cut into six pieces, and garnish with nylon sev and wafers.
We invite our readers to share their favourite recipe which has an interesting story behind it.
You can write to metrolife@deccanherald.co.in
I started icing cakes since I was 10 years old. I remember taking the best tiffin to school and that’s when I knew I was destined to become a chef. I completed my schooling and pursued my culinary dream at IHM Aurangabad. I passed with distinction and honours in culinary arts. During the course, I also trained at well-known places like Taj Properties and BBC at JW Marriott, which were almost like full-time jobs. I further decided to do the ‘Grande Diplome’ at Le Cordon Bleu London and topped my class.
Though an expert at French pastries and cuisine, my heart always calls out for Parsi food. That’s why ‘SodaBottleOpenerWala’ is my second home.
It’s been about four years since I became a part of ‘SodaBottleOpenerWala’ and it’s been a crazy journey for a 26-year-old.
I learn and teach every day which helps me explore more as well. During this journey, and in the future, I hope to make dining an experience which will create happy memories for people as I live to make others eat their best.
The recipe shared today is of ‘Tardeo AC Market Mamaji’s Grill Sandwich’ which is very simple to prepare. The taste factor comes from the masalas, that come from home, and the recipe, that have been sourced from great grandmothers. When stirred in together, it makes for a delicious dish. These ingredients are easily available and one can enjoy this as an evening snack.
Chef Anahita Dhondy
Executive Chef of ‘SodaBottleOpenerWala’
Recipe: Tardeo AC Market Mamaji's Grill Sandwich
Ingredients
Bread slice, 2
Butter, 15 gm
Green chutney, 10 gm
Potato mix, 125 gm
Cucumber slice, 25 gm
Onion slice, 40 gm
Cheese slice, 1 1/2
Iceberg lettuce, 20 gm
Method
Take one slice of bread. Apply butter and chutney.
Place cucumber slice, onion on the slice.
Add potato mix, cheese slice and iceberg lettuce.
Apply butter on the top part of the bread and grill.
Cut into six pieces, and garnish with nylon sev and wafers.
We invite our readers to share their favourite recipe which has an interesting story behind it.
You can write to metrolife@deccanherald.co.in
Liked the story?
0
0
0
0
0
