<p>My decision to get into the hotel industry as a 15-years-old was an instinctive one. I didn’t want to be a chef until then — just wanted to be part of the hotel business.</p>.<p>However, over the years, I have worked on my strength — cooking and served in various five-star hotels globally. </p>.<p>I started off with Oriental cuisine and specialised in Thai. Later, I moved to fine-tuning my culinary skills by learning the techniques of Italian cuisine. Being a Parsi, I try to promote the community’s cuisine too. </p>.<p>For me, onion, tomatoes and potatoes are must-haves in the kitchen. You can make any dish easily. A good chef’s knife is also very important. It has to be perfectly sharpened. </p>.<p>I love travelling and make the most out of my trips by exploring the local cuisine of that place. I enjoy having home-style cooked local dishes. This helps me to know a lot about the food and local culture of that place. So, whenever I travel abroad, instead of eating at the hotel, I visit roadside vendors in search of regional flavours. Bangkok, for example, has some delicious local food you can get on the streets. It is one of my favourite destinations and I would definitely like to explore more.</p>.<p>Having said that, being in the kitchen for most of the day, I go back home to some quick ‘ghar ka khana’ — chappati, dal and sabzi low on oil. This is my comfort food. </p>.<p>The recipe I am sharing today is ‘Seafood Cannelloni’.</p>.<p>Cannelloni is a popular Italian dish made of cylindrical lasagna with stuffing and a generous coating of ‘the choice of sauce’. It is usually baked. </p>.<p><span class="bold">Chef Rayomund Padiwalla</span><br /><strong>Executive chef, Gokulam Grand Hotel and Spa</strong></p>.<h2>Seafood Cannelloni</h2>.<p><strong>Ingredients</strong></p>.<p>Prawns - 50 gm </p>.<p>Onion - 10 gm</p>.<p>Garlic - 5 gm</p>.<p>Thyme - 5 gm</p>.<p>Leeks - 5 gm</p>.<p>Celery - 5 gm</p>.<p>Zucchini - 10 gm</p>.<p>Parmesan cheese - 5 gm</p>.<p>Ricotta cheese - 5 gm</p>.<p>Lasagne sheet - 4 pieces (150 gm)</p>.<p><strong>Method</strong></p>.<p>Clean the prawns thoroughly, </p>.<p>Finely chop the prawns, onions, garlic, thyme, leeks, celery and zucchini.</p>.<p>Sauté all the ingredients in a pan and then add parmesan and ricotta cheese. </p>.<p>Blanch the lasagne sheets and then soak in oil and keep aside.</p>.<p>Finally stuff the sautéed ingredients in the lasagne sheet.</p>.<p>Keep the cannelloni in a baking tray with homemade tomato sauce on the bottom and cheese on the top.</p>.<p>Bake it for five minutes and serve hot. <br /> </p>
<p>My decision to get into the hotel industry as a 15-years-old was an instinctive one. I didn’t want to be a chef until then — just wanted to be part of the hotel business.</p>.<p>However, over the years, I have worked on my strength — cooking and served in various five-star hotels globally. </p>.<p>I started off with Oriental cuisine and specialised in Thai. Later, I moved to fine-tuning my culinary skills by learning the techniques of Italian cuisine. Being a Parsi, I try to promote the community’s cuisine too. </p>.<p>For me, onion, tomatoes and potatoes are must-haves in the kitchen. You can make any dish easily. A good chef’s knife is also very important. It has to be perfectly sharpened. </p>.<p>I love travelling and make the most out of my trips by exploring the local cuisine of that place. I enjoy having home-style cooked local dishes. This helps me to know a lot about the food and local culture of that place. So, whenever I travel abroad, instead of eating at the hotel, I visit roadside vendors in search of regional flavours. Bangkok, for example, has some delicious local food you can get on the streets. It is one of my favourite destinations and I would definitely like to explore more.</p>.<p>Having said that, being in the kitchen for most of the day, I go back home to some quick ‘ghar ka khana’ — chappati, dal and sabzi low on oil. This is my comfort food. </p>.<p>The recipe I am sharing today is ‘Seafood Cannelloni’.</p>.<p>Cannelloni is a popular Italian dish made of cylindrical lasagna with stuffing and a generous coating of ‘the choice of sauce’. It is usually baked. </p>.<p><span class="bold">Chef Rayomund Padiwalla</span><br /><strong>Executive chef, Gokulam Grand Hotel and Spa</strong></p>.<h2>Seafood Cannelloni</h2>.<p><strong>Ingredients</strong></p>.<p>Prawns - 50 gm </p>.<p>Onion - 10 gm</p>.<p>Garlic - 5 gm</p>.<p>Thyme - 5 gm</p>.<p>Leeks - 5 gm</p>.<p>Celery - 5 gm</p>.<p>Zucchini - 10 gm</p>.<p>Parmesan cheese - 5 gm</p>.<p>Ricotta cheese - 5 gm</p>.<p>Lasagne sheet - 4 pieces (150 gm)</p>.<p><strong>Method</strong></p>.<p>Clean the prawns thoroughly, </p>.<p>Finely chop the prawns, onions, garlic, thyme, leeks, celery and zucchini.</p>.<p>Sauté all the ingredients in a pan and then add parmesan and ricotta cheese. </p>.<p>Blanch the lasagne sheets and then soak in oil and keep aside.</p>.<p>Finally stuff the sautéed ingredients in the lasagne sheet.</p>.<p>Keep the cannelloni in a baking tray with homemade tomato sauce on the bottom and cheese on the top.</p>.<p>Bake it for five minutes and serve hot. <br /> </p>
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