It’s been 18 years since I started my journey in the culinary industry. I grew up in a family of medical professionals. I, too, was pressured into joining the field but something told me that I should do something that makes me happy.
Hailing from Uttar Pradesh, my first culinary experience started in New Delhi. I also worked with a few other hotels after that and worked abroad too. Having worked in a few kitchens by now, I realised that Italian cuisine is what I wanted to pursue.
My exposure to European cuisine only grew since then. When I came back to India, I worked for an Italian restaurant in Pune. Unfortunately, it closed its doors to the customers recently.
Thanks to my travels and knowledge in the cuisine, I am thrilled to experiment with ingredients. Something that I have developed recently is the fusion of Italian and Indian concepts. Keep the base of the contemporary Italian dish but also add an Indian touch to it to give it a new twist.
So you’d find dishes like duck prepared in South Indian flavours but then made into a ravioli or a Bisibele bath that has a risotto appearance to it. Working as the executive chef at Sheraton Grand Bangalore Hotel at Brigade Gateway, I realised that customers want to try something different.
These are people who have travelled the world and had authentic dishes. Now they want something that would surprise their palates. That’s when dishes like these become a hit.
That’s also why I love Italian food, especially from the Northern part of Italy. I love the varieties of cheese and fusion versions available there. It helps chefs like me also experiment with food.
Today’s recipe, ‘Red Wine Braised Lamb Shanks’, is a crowd favourite. You can make it at home even though it’s a long process. It’s important that it is slowly braised to complete the dish. You have to have it with the sauce which consists of all the root vegetables like carrots, onions, leeks and celery. It’s a wholesome and hearty meal that you will thoroughly enjoy.
Gaurav Anand
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