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