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SOLE MEUNIER
This is a classic French recipe which is a simple recipe that requires only a few ingredients, Sole is one of my absolute favorite fish I never miss the chance to cook it. The recipe, in particular, requires only a few ingredients namely, Sole (filleted or whole), flour, butter, parsley, and lemon. The dish tastes…
GREY MULLET TARTE FINE
Grey mullet is a very subtle fish and delicate when cooked, while getting cooked and while prep. This recipe is a balance of flavours with umami undertones from the soy glaze and a pop of freshness given by the celery salad which is all cut by the vinaigrette and the buttery tarte base (puff pastry)…
CRAB CAKES
Crab cakes is a crunchy golden patty of crab meat which has subtle flavors which accompany best to the delicate sweet crab flesh and the creamed corn and the french beans for a fresh, textural addition to the dish. The cakes can be prepared in advance and stored for later use, the cake is cooked…
DRAGON FRUIT BAVAROIS
Dragon fruit bavarois it the only recipe I could think of to make it more exciting and make use of its subtle flavour I thought of bavarois as it is a very light and airy dessert and will help the dragon fruit jam to shine through. A bavarois is a very simple dessert with a…
COLOCASIA PRAWNS AND PUMPKIN
It was in my first year when I wanted to do something with colocasia for my first culinary competition but failed to create flavours, so as a redemption to that failure I was able to create interesting flavors to shine the colocasia throughout this dish which I feel incredibly excited to present to all my…
SOLE BONNE FEMME
Bonne femme is a cooking technique which translates to ‘in the manner of a good wife’ or it also means cooked in a simple way, like casserole cooking. Before I tell about my take, one must know what the original is. Sole fillets which are poached in a sauce of white wine, shallots, onion and…
SALT BAKED BLACK POMFRET
Salt baking means to cover an ingredient with salt, forming a cocoon around it which ensures even cooking and insulation from the direct heat of the oven, basically making an oven inside an oven. The loss of moisture and cooking juices is limited and they are contained inside the ingredient making it more flavorful. The…
DILL ROASTED POTATO SALAD
Dill has a pairing with potatoes, carrots, and corn which I can tell as this salad worked perfectly with dill.This salad has a few different types of preparations like roasting, emulsifying,blanching,infusing. There is subtle use of spices and herbs which compliment dill rather than over powering it. The flavour profile of this salad I can…
COCONUT MILK PANNA COTTA
If I had to say something in short for the word Pannacotta, I would simply say as a very fine substitute for Ice cream even though it wont taste chilly as an ice cream but still if made properly can perfectly deliver the same satisfaction. The Coconut milk adds up a different level of lightness…
CHICKEN AND BEETROOT
Chicken and beetroot a very odd yet delicious combination taking inspiration from the Borscht making chicken as the core protein, the sauce is complex in flavour with layers unveiling each time you taste it with the chicken. The breast of chicken is just seared in the pan, finished in the oven and sliced. Vegetables like…
DUDHI HALWA
My grand father who was retired as an education extention officer from EDUCATION DEPT. OF Govt. Of Maharashtra has prepared it hundreds of time and his prepared dudhi halwa was very famous in his colleagues and friends used to prepare it for me and get me on his trips home from thr native.This recipe is…
CHICKEN WITH MUSHROOM TWO WAYS
Whenever I think of chicken a classic French recipe comes in mind which is my personal favorite Poulet Sauté Chasseur but still instead of creating the same recipe, I decided to go on a different route, I Will be making a sauce flavored with mushrooms and a Duxelle which will be stuffed in the chicken…
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THE CULINARY SLATE 