INDIA SHINES…AGAIN!

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INDIA SHINES…AGAIN!

It’s a starry superstarry night in magical Macau. Here, at the prestigious Asian Oscars of gastronomy  Indians and Indian cuisine is shining as our very own Gaggan Anand’s restaurant is crowned Asias best in fourth consecutive year. Asias 50 best restaurant awards are flagged off under the star spangled sky as culinary superstars mingle amid a feast for the senses by the poolside of the super luxurious Wynn Palace.

The Minister of Tourism, Celebrated chefs, restaurateurs and industry VIPs are in attendance. Asia’s 50 best restaurants in it’s sixth edition this year continues to grow in influence and magnetizes the best. Japan  has the highest number of restaurants on the list (11), followed by Hong Kong and Thailand (9 each.)

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Superstars at Asian Food Oscars in Macau:
Gaggan Anand, Helene Pietrini, Manish Mehrotra, Sachin Poojary, Dharshan Munidasa.

ON YOUR REQUEST…SUPERSTAR’S RECIPES

Over the years, I’ve been receiving many a reader request for recipes from these superstars. Each one generously shares his. I serve them to you with a delicious scoop of news on each restaurant.

ASIAS BEST RESTAURANT..GAGGAN

“Lick it up” is genius Gaggan’s latest innovation which has already become an icon. The dish is designed to be ‘licked up’ directly from the plate. Constant creative evolution, soulfulness of Indian street food delivered through hyper-modern cooking techniques in a delicious way marks all his 25-courses.

Fish Gunpowder

Gunpowder

Ingredients:

10 g curry leaves 1 gm hing or asafetida 20 gm sesame seeds (black or white) 20 gm urad dal

20 g Channa dal 20 g  rice 50 g red chilly of ur choice

Method:

Roast all ingredients and rough grind them.

Fish with Curry Infusion

Ingredients:

100 g x 4 pcs fish any choice 50 g red onions, finely chopped

25 g ginger, sliced 25 g curry leaves 15 g green chili 15 g turmeric powder 50 g coconut oil, salt to taste .

Method:

  1. Portion  filleted fish into 100 g each.
  2. Heat up the coconut oil, add curry leaves,  red onions,  ginger until fragrant.
  3. Roast for 2 minutes, add turmeric powder and chili
  4. Season  with black salt and sugar.
  5. Blend mixture in blender and chill on an ice bath.
  6. Marinate the fillets with the curry infusion .
  7. Steam the fish with marinate

Take 50% cooked rice and 50% coconut milk blend. Place like a small coin in centre.Place fish in centre.

INDIAS BEST RESTAURANT

New Delhi, New York and now London… “Indian Accent” outposts continue to magnetise loyal fan followings. Leading the way,  Manish Mehrotra has put modern Indian food on the gastronomic map. Contemporary  food with an ‘Indian accent be it galautis  stuffed with foie gras. Or pulled pork phulka tacos dazzle with their flavour and texture.

Tandoori Pineapple, summer shahtoot,Jaggery Glaze

Ingredients:

I Pineapple /   2 tsp Demerara sugar/ 2 tsp butter/ I tbsp. jiggery/  1 tsp fennel seeds/

2 Star anise/ 2tsp roasted sliced  almonds

Method:

  1. Clean and slice pineapple. Into ½ inch slices.
  2. Brush with butter and dust with demerara sugar
  3. Put on the skewers and cook in tandoor or oven till edges are charred.
  4. MeanwhileHeat Jaggery, Fennel Seeds, &star anise in a pan with 4tbsp of water & cook to a  thick syrup. Strain. Cool.
  5. Add fresh shahtoot (mulberry) to  syrup. Toss gently.
  6. Arrange charred pineapple on a plate and drizzle sugar coated shahtoot on top
  7. Garnish with sliced almonds.

SRI LANKA’S BEST RESTAURANT

Chef Dharshan Munidasa has single handedly put Srilanka on the world gourmet map. And he is the only chef who has two restaurants featuring on the 50 best list. Set in a preserved 400-year-old Dutch hospital in Colombo “Ministry of Crab” is a Crab lovers paradise. His Japanese  “NihonBashi” continues to be on the list.

Garlic Chili Crab

Ingredients – 500g meaty  crab

3/4 cup extra virgin olive oil/1/2 cup chopped onion/1/4 cup chopped garlic

1 teaspoon chilli flakes /1 tablespoon soy sauce /1 cup chicken stock

In a skillet throw in oil, onion, garlic and clean crab. Add chicken stock. Cook for 8 minutes. Add chilli flakes, cook for 2 minutes. Splash soy sauce and plate up.

FROM INDIA…

Competing with the Japanese restaurants of Japan and still holding it’s own is a matter of pride for us. I refer to Wasabi by Morimoto. What

sets this fine dine Japanese restaurant apart from the others is the amazingly creative and fabulous vegetarian menu. Ofcourse, the gifted chef Sachin Poojary and executive chef Amit Chowdhary  ensure that the exquisite  non vegetarian dishes are as impeccable as ever.  This Japanese salad dressing has My favorite past 14 years…

Soy onion salad  dressing:

Ingredients:-

1- Onion – 8nos/ Soy – 400ml/ Mirin- 76ml/ Rice Vinegar- 200 ml/ Grape seed oil -200ml/ Sesame Oil- 100ml/ Mustard Paste – 16gm / Sugar 26gm/ Black Pepper – 1/4 TSP

Method:

Fine chop onion/ In a mixing bowl add all the ingredients except the grapeseed oil. / Mix ingredients well and slowly whisk in the grapeseed oil.store in fridge. Toss into salad when ready to serve.

DYNAMIC DREAM TEAM

Driving these awards and making them into high-octane international influential forces ( in gastronomy and tourism)  is the London based   dynamic dream team.  Helming and driving the awards Charles Reed, Helene Pietrini, Tim Brooke Webb, William Drew  Tiago Restani, Laura Price, Rikki Muddie Emer Schlosser Giulia Sgarbi, Rula Danias and Kate Cheverton. and I shoot their photo post awards..under the stars of course!

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My post awards celebratory snap shot of  the dynamic  dream team of Asia’s 50 best..
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