Fine Dining Indian Food Magazine - February 2020 Issue 14

ISSUE 14 FEBRUARY 2020
#FINEDININGINDIAN
WORLDS FINEST INDIAN FOOD MAGAZINE
New chef chef

RESTAURANT OBEROI HOTEL'S MASTER CHEF UK
IRISH HOUSE AJIT RAMAN ARBINDER DUGAL

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#FINEDININGINDIAN | 02 February 2020

CONTENTS • FINEDININGINDIAN February 2020
Issue 14
05 EDITOR'S NOTES
06 THEME-GOAT
08 CHEF ANAND KUMAR
13 CHEF ARBINDER DUGGAL
18 CHEF AJIT RAMAN
25 SRILANKA
34 THE IRISH HOUSE
38 BEST BARS OF INDIA
43 RECIPES
GOAT MILK NATURALLY
HAS SMALL, WELL-
EMULSIFIED FAT
GLOBULES, WHICH
MEANS THE CREAM
REMAINS SUSPENDED IN
THE MILK, INSTEAD OF
RISING TO THE TOP, AS IN
RAW COW MILK;
THEREFORE, IT DOES NOT
NEED TO BE
HOMOGENIZED.
WWW.FINEDININGINDIAN.COM • @FINEDININGINDIAN
Hi - GOAT
Goats are among the earliest animals domesticated by humans.The most recent
genetic analysis confirms the archaeological evidence that the wild bezoar ibex
of the Zagros Mountains is the likely original ancestor of probably all domestic
goats today.

Gratitude
Letter Editor
Ms.Supriya Premaraj
Dear Readers,
we are happy to present our first Quarter Issue for

2020 Courtesy
Sincere Gratitude for all chefs who been featured
All Images to their
in this Issue by providing timely articles, Interview,
respective chefs and
Images and Recipes.
providers
Its an Immense proud and achievement in featuring

so any talented Indian chef . Do let us know if you
know some one would be deserving in featuring .
Ms. Sana qureshi special
correspondent
We are so grateful and happy that Fine dining
Indian is Recognised Worldwide for its Vision, Our

readers are increasing day by day.
We urge all Indian chefs around the globe to

provide your recipes and articles for our future
issues. We are also looking for promoters, through
product placement advertisement.
We strive to push forward in achieving our vision

"To be the face of Finest Indian cuisine In the world
"
Please write to
chef@finediningindian.com
With Gratitude,
Founder Our Vision:
Bobby Geetha
" Being the world's best
fine dining Indian cuisine
website and magazine"
Write to us
We strive to achieve this by
Chef@finediningindian.com
providing a platform for all
or send message through
Indian food lovers around
Instagram
the globe.

FOOD NOTES | SEPTEMBER 2020 19
THE TASTE OF GOAT
KID MEAT IS SIMILAR TO
THAT OF SPRING LAMB
MEAT IN FACT, IN THE
ENGLISH-SPEAKING
ISLANDS OF THE
CARIBBEAN, AND IN
SOME PARTS OF ASIA,
PARTICULARLY
BANGLADESH,
PAKISTAN AND INDIA,
THE WORD “MUTTON”
IS USED TO DESCRIBE
BOTH GOAT AND
SHEEP MEAT.

NEOLITHIC FARMERS BEGAN TO HERD WILD GOATS PRIMARILY FOR
EASY ACCESS TO MILK AND MEAT, AS WELL AS TO THEIR DUNG,
WHICH WAS USED AS FUEL, AND THEIR BONES, HAIR AND SINEW FOR
CLOTHING, BUILDING AND TOOLS.THE EARLIEST REMNANTS OF
DOMESTICATED GOATS DATING 10,000 YEARS BEFORE PRESENT ARE
FOUND IN GANJ DAREH IN IRAN. GOAT REMAINS HAVE BEEN FOUND AT
ARCHAEOLOGICAL SITES IN JERICHO, CHOGA MAMI,DJEITUN, AND
ÇAYÖNÜ, DATING THE DOMESTICATION OF GOATS IN WESTERN ASIA
AT BETWEEN 8,000 AND 9,000 YEARS AGO.
STUDIES OF DNA EVIDENCE SUGGESTS 10,000 YEARS BP AS THE
DOMESTICATION DATE.

Chef Anand Kumar
Hilton Bangalore Article by Sana Qureshi
How you become a chef and why?

Since my teenage days I had to cook at home because I was the only son
staying with my parents at home and where ever my mom used to fall sick
I used to cook for them as I was very attached to my mom’s style of
cooking. I really took lot of years to understand her tips and tricks. And I
was so impressed with cooking food, so I wanted to take admission in
Hotel Management later and thanks to my parents who supported me to
pursue my career in that. However, to be very honest I wanted to be in
Air force but I believe it is all about destiny.

How you explain your style of cooking? What message you want to
Chef Anand Kumar , Hilton | believe in simple cooking, give to young chefs out
minimum use of ingredients and make the food good.I there?
always follow my three principle in the hotel and home
Anything will not come easily in
kitchen, which is A, B, C. Always keep the food simple,
life, you have to grab it and make
Be aware of the recipes, Cook with a good heart.So do
it happen. If you have the passion
not complicate the food as you see in the TV channels,
then go for it and trust stops you. I
YouTube and Google etc.
took 11 years to become an
Executive Chef and that too during
What are your memorable achievement in very tuff situation. Last thing I
your professional life? Why it was important would like to tell you all is that
for you? Chefs are the greatest artist in the
world.
Hystar Diamond and Gold at Hyatt regency Mumbai,
Certificate of 15 Years Completion Conducted
corporate cooking session – WITH DELLConducted
Cooking session on Health and nutrition – WITH DELOITE
Awarded as Best Chef Team Lead Chef of the year -
2017 Awarded as Best Chef of the Year -2017 Hyatt on
Skills Training certificate Attended as speaker in
gearing women power. Got appreciation letter for
handling CEO visit in India. Recognised as Best F&B
experience in Hilton Bangalore EGL15 years completion
with Hyatt. Participated The Business of F&B in Indian at
London and Dubai. Awarded as best Global dining
restaurant in Bangalore by Chef Marco. Awarded as the
Best European Restaurant in Bangalore (The Salt
grill)This is very important for me because that really
helped me to be recognised in the Market.
Achievements of Chef Anand Kumar
What is your concept of a writing a menu for

your Restaurant and how a new dish makes
to the menu list?
As you all know I follow 3 principal (A, B,C) , I always try
to use lot of Local availability, I highlight 3 options in
the menu like , Gluten free, sugar free, Vegan, Lactose
free, heart healthy etc. We also have a concept of Farm
to fork which is actually a special dish which is locally
sourced. I also make sure that there is something for
everyone.In terms of menu changes we change those
dishes which is slow and non-moving and which is new
and innovative. End of the day simplicity wins.

How you develop your team, what
responsibilities and freedom you give
to your juniors?
Chef Anand Kumar HiltonTraining, and
empowerment to all the employee across all the
level, I share guest feedback to my team on a
daily basis, and ask for suggestions. I make sure
that they are involved with me, which will help
me achieving my goal. I also got awarded for
best team lead chef.
How you keep up to date with a

constantly evolving world's culinary
scene?
Research the market trend, visiting all small
Food and beverage joints, online study etc. I
had also gone for Food and Beverage trend One of your worst food critic or comment
workshop in Dubai. There are many Chef’s forum you received and how you dealt with it?
etc. There were a lot in past 17 years, but one
which I remember is a guest at our restaurant,
How you judge a young chef and how who had taken a parcel & came up next day
complaining about the food being bad &

you test him for the long term?
because of which his wife got an upset
I always look an attitude and nothing else; if you
stomach. The person was not ready to listen
have the right attitude then you can do anything
about anything. As per hospitality standards,
and I can teach everything but if you do not
there are food testing labs we collect samples
have it in you then no one can make you learn
& as usual the day’s sample was also
anything.What will be Indian cuisine & Indian
approved, but being adamant the guest didn’t
chef’s future according to you, what should be
listen to any of us. Blaming us that our reports
Indian chefs approach in making Indian cuisine
are fake. But since we were genuine & true to
best in The World?I believe that Indian cuisine is
our value we confidently allowed him to do
one of a kind and it is very vast, India has lot of
whatever he feels fit as it wasn’t any of our
regions and they are unique in their
mistake. He did try to deteriorate our image
characteristics. The Indian food and getting lot
contacting lawyers & people to do the
of recognition around the world and there is a
needful but the truth has to always win &
huge demand of Indian food and chefs across
finally getting no heads up from any ways he
the world.Keep innovating the food keeping the
wrote an apology letter to us with all the
authenticity and simplicity in mind. Innovate
statement, we did accept that but have
experience rather complicating the food.
banned that guest in all our hotels.

A Book or an Incident
that influenced you and
how it changed your
approach to life?
Off course an incident which
is very hard to believe but yes
that has change my life
completely.
How you choose an

Indian restaurant to eat
with the family, what
dishes you look for in the
menu?
I always choose Indian
restaurants with the taste
of the food. Off course
experience plays a vital
role in that.A good Dal
tadka and a good chicken

Name top five Indian restaurants
dish, but for my son a good
around the world according to you?
international food.
Indian Accent
Khansama
Does classic or
Kebabs and kurries modern dishes stand
Amritsar Restaurant
ahead of time, why
according to you?
Mom's Kitchen
Name Top Five Indian chefs of all Time

Classic Dishes always as
according to you? these are attached to the
authenticity and simplicity.

Imtiaz Qureshi
I have seen lot of
Madhur Jaffrey
restaurants has average
Vikash Khanna
ambiance but food is highly
Sanjeev Kapoor
appreciated as they focus
Atul Kochhar
on authenticity of food.

WILD GOATS
Capra is a genus of mammals, the goats, composed of up to nine species,
including the wild goat, the markhor, and several species known as ibexes.

CHEF ARBINDER
DUGAL Becoming a chef was my biggest passion since
childhood. Being Punjabi we think of food all
Master chef Uk 2019 the time and the Inspiration behind this was my
mom who makes awesome food at home and
Finalist guess what’s the bonus, we had a Tandoor at
the backyard & I kept making my small & big
trials on cooking.
Article by Sana Qureshi

What message you want to give How you develop your team,
to young chefs out there ? what responsibilities and
Hard-work , focus and dedication that freedom you give to your
you need to give to this profession, learn
juniors ?
the basics of cooking before using all
I always give lots of space to my chefs
these modern gadgets , having a
to work in kitchen. There’s a lot of
passion in heart for cooking is a must.
brain storming & tasting session done
behind it. And it does give result in
How you explain your style of fixing what the best for all.
cooking?
My style of cooking is progressive Indian
How you keep up to date with
food using lots of french , modern
a constantly evolving world's
cooking techniques. I may take a simple
humble ingredient and try turning that to

culinary scene?
Me & my wife are big foodies, often
something spectacular.
when time permits we dine at different
What are your memorable places. I also like reading cook books
& food features and yes, when I’m

achievement in your travelling (by the way I love that) I
professional life ? Why it was make sure I visit bench marked
important for you ? restaurants of that particular region
Being in top 5 of masterchef the also being an era of social media,
professional 2019 UKFinalist in roux being updated with what’s going
scholarship 2012 and two time semi around is not a tough task.
finalist 2013, 2010. All these
competitions are very close to my heart One of your worst food critic
and have given me lots of motivation to
or comment you received and
push me to do better in what i am doing
how you dealt with it?
right now
Master Chef, The Professional
Competition, 2019 when I served

What is your concept of a Mushroom Galouti Kebabs to the
writing a menu for your judges, explained them the history of
Restaurant and how a new dish it being soft texture & why it is made
makes to the menu list? in a manner to melt in mouth, but it
Its quite simple, look into the seasonality was to my surprise that judges didn’t
of produce, source the best possible like it.
ingredients. Experience & try skill the
best suited strategy.

Any daily rituals you do Name top five Indian restaurants
and how it helps you to around the world according to you?
stay active, Motivated ? Opheem, Birmingham
I start my mornings with
Indian Accent, New Delhi
meditation followed with
Masque, Mumbai
prays, this is something that
Gaa, Thailand
gives me self-calmness &
Campton Place, San Francisco
improves my listening ability.
By this I also feel boosted for
the entire days work. Name Top Five Indian chefs of all
Time according to you ?
How you judge a young Vineet Bhatia
chef and how you test Imtiaz quershi
him for the long term? Gagan anand
I always give my full attention
Srijith gopinathan
to all young chefs like to
Sat bains
mould them in more skill and
give them the right guidance .
One quality which i judge A Book or an Incident that influenced you

young chef for is there and how it changed your approach to life?
learning attitude toward work Ferran Andria book have changed the whole
, punctuality to work .If they of my approach towards cooking. Chef have

have these quality in them given the world something which is
then testing young chef for
unbelievable.
long term become easy .
what will be Indian How you choose an Indian

cuisine & Indian chef’s restaurant to eat with the family,
future according to you, what dishes you look for in the
what should be Indian menu?
chefs approach in Eating with family is all about having fun,
making Indian cuisine good times and comfort food which is close
best in The World? to heart.Butter chicken and dal makhani are
World haven’t seen enough my all time favourite dishes. Which ever
diversification of Indian restaurant we go with family, I search for
cuisine .With our big cultural these two on the menu. If somebody ask me
and heritage behind us we as my choice of last meal on earth, these two is

Indian chefs needs to be full the answer.
on and more progressive in the
way we think about food and

Does classic or modern dishes stand
how we can improvise it to
ahead of time , why according to you ?
next level. Indian Spices are a
Classic should be classic, playing around with
gem & using it in proper
it sounds inappropriate to me.But with coming
variations yet another master
skill & we owe it with true of modern techniques lots of chef wants to
pride. experiment with classic dishes but keeping
the core flavour of the dishes same.

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CHEF AJIT
RAMAN
Executive Chef, Trident
Bandra Kurla , Mumbai

How you became a chef & why?
It just happened, there’s not much of a story behind it, or How you
may be one can say it was destiny that just made me develop your
become a chef. How you explain your style of cooking? I team? What
believe in keeping the flavours true and don’t rely much on
responsibiliti
bells and whistles. One can be impressed with the
es & freedom
embellishment of a dish but a memorable meal is always
associated with great taste and flavours. It’s always good

you give to
to use new techniques and formats of cooking but flavours your juniors.
should be kept intact. I start with
making sure that
What are your memorable achievements in your my team and all
professional life, why it was important for you? the chefs are
well-versed with
There are many thing that have left an engraved remark for
their basic skills
me. But to name a few-- one of the experiences I really
and knowledge.
loved was being the Executive Chef and being part of the
With regards to
the pre-opening team of Trident Gurgaon; conceptualising
freedom – once
the restaurants and menus which then became quite
we are assured
prominent and recommended as some of the most
about the chefs
celebrated restaurants in the city. Also my stint with Trident
capabilities and
Bandra Kurla during its preopening years ago and now
enthusiasm to
coming back to hotel after ten years is yet another
learn and
memorable milestone achieved.
experiment ,
here at Trident
What is your concept of writing a menu for your
Bandra Kurla we
restaurant & how a new dish makes to the menu provide enough
list? freedom to our
While writing a menu, I will always make sure that team of young
chefs to come
the basics are covered. The restaurant and the
up with new
menu should have a marketable story. The menu
cuisine concepts
should incorporate delicacies which are
and ideologies
undiscovered like Indian cuisine which has a history that will further
to explore. I ensure that I include dishes in the enhance our
menu that guest while enjoying can also take back guest’s dining
experience.
a little knowledge of the cultural relevance of that
particular dish or cuisine with them.
#FINEDININGINDIAN 19 February 2020

How will be Indian Cuisine’s & Indian
Chef’s future according to you?
Indian cuisine is being rampantly explored in
How you choose a
a slew of contemporary restaurants the world
restaurant to eat
over. Most of these restaurants are exploring with your family,
modern and progressive styles of Indian what dishes you
cuisines and serving guests modern
look for in the
representations of classic Indian dishes with
menu?
an imaginative display of flavours and
Mostly I visit
textures. The future for Indian cuisines will
restaurants that are
see innovative tasting menus based on time-
recommended by word
honoured Indian cooking technique
of mouth by the local
presented in a modern style, thus appealing
community of that
to a wider audience.Indian chefs too are
place. For things I
flourishing and experimenting with new
choose in the menu,
flavours, ingredients and cooking techniques
those are mostly the
with a focus on flavour extraction and
dishes which are new
sustainability. With more and more Indian
in the menu, or
chefs travelling overseas and returning from
recommended by the
stints around the world –they are bringing
restaurant’s chef.
back culinary experiences and influences in
order to create futuristic takes on Indian
signature dishes. This is sure to bring about a

What message
welcome change in the Indian food scene in you want to give
the future. to young chefs?
Trigger your passion
Name top 5 Indian Chefs of all time always, good things do
according to you? take time. Be a
constant learner, be
The culinary background of India and its
really well-versed with
cuisine is diverse, extreme and deep rooted
your basics and last
in our cultural heritage and legacies carried
but not least. Once
down various communities across the
you start, there is no
country. There are many chefs who have
looking back!
worked and explored the depths of the
cuisine and have taken it to infinite heights.
Restricting the count to just 5 is not justified.

#FINEDININGINDIAN | 22 September 2019
About the TriChef programme at One of your food critic or
Trident Bandra Kurla driven comment you received & how
by Chef Ajit Raman Trident you dealt with it?
Bandra Kurla , Mumbai : There might be many critics and
In our chosen trade it is imperative to comments that I received. Well how we
keep up with contemporary trends and deal with it is always very important,
think above and beyond what is for me I believe we should always be
composed from our lives every day. To humble in any such situation. Critics
that end we are supported by the entire are nothing but a reminder of improving
hotel to conduct and organize an internal yourself. Guest have different taste
culinary competition which challenges the preference but we make sure we take a
mind and the skill set of our culinary team note prior to serving the food to the
at Trident Bandra Kurla. TriChef is a guest and try our best efforts to match
fantastical concept which is faithfully that preference.
and gracefully executed on the
plate/culinary creation that scores very What would you like to do

highly on the scorecard. We had an more for a chef support in
overwhelming response this year with 44
helping each other in
chefs participating in the heats resulting
achieving success?
in some exceptional flavour combinations.
As a chef support I would want that all
We also resoundingly highlighted a skill
the younger team members I work with
set much sought after i.e. ‘Flavour
or meet to be trained and nourished
Extraction’ by recognizing those chefs
with greater knowledge and passion for
who by virtue of superior technique
the culinary arts in the best manner
achieved this. A motivated, and
possible, set benchmarks in their career
cerebrally amped team surging to meet
and take the future of Chefs to newer
the challenge is a pleasure to see. It
heights!
reaffirms our love of the trade.The idea
behind this is to boost the curiosity to
push the envelope amongst the younger

How you judge a young chef &
generation of chefs. how you test him for a long
time?
How you keep yourself up to I always look out for younger chefs who
date with the constantly are extremely intelligent. He/she has to
involving culinary scenes? be humble, that’s a benchmark of a
good chef! They may not have the

We are in an era of social media. It’s
perfect skills but the need to have the
quite easy and convenient to be updated
curiosity to learn is a must!
with what’s going around in the industry
and I also love reading a lot.

sri
lanka
Srilankan Culinary
By Chef Kanthi Kiran Thamma Tour

As a chef who loves to travel,I’m often Srilankan Culinary Tour
inspired by my experiences on a This will be your window, into their
trip….and food, of course, is a big part of world --- and food will be the language
it all. So, it’s always rewarding to we interact in. Sri Lanka is no newbie to
introduce my fellow gourmands to stuff history, She’s been around forever…The
they’ve seldom heard of, or haven’t yet Pearl of the Indies, a little south of the
experienced before.While I’m constantly subcontinent, but very special, and
on the hunt for recipes that wow me, it’s unique in every way. Few places out in
the stories behind them that are the real the world offers a traveler everything
deal, really !The stories of eager traders that Sri Lanka does…unbroken vistas of
and adventurers all those centuries ago, emerald green forests rich in all sorts of
just trying to make a living, but making life, pristine sun kissed beaches, and
history while they were doing it all --- the blue ocean beyond--- charming
Stories, of a colonial past, of trade, of cities and little towns with a place each
empires – but essentially, stories of a for all the gods up in heaven…temples
grand intermingling of cultures.All these dating back to when the Buddha
stories, begin, and revolve around, one himself walked this earth, Churches,
point in the larger script …...FOOD. Stupas, Mosques and the lot. For such a
small country, an island out in the
Now, I was always familiar with these ocean, it has 8 UNESCO world heritage
stories about how Southern India and sights, so that in itself is just something
Europe were trade partners and learning you should come here for! And the
things about each other, but during country is so clean, they take such
conversations with friends from Sri Lanka, things very seriously here. The people
I was fascinated to learn that they had really seem happy to have you here, big
very similar stories to tell. So, I just had warm smiles everywhere I go…..They are
to come down here, and experience this proud of their heritage, and rightly so,
fabled land for myself, before I could and want you to experience it too..
introduce it all to a larger audience out
there…It’s been a fantastic trip-- Nature, is a big part of the lifestyle
travelling around, meeting people — here, and almost every place I’ve seen
street vendors, chefs and others, people driving about, seems to ask me to slow
that just LIVE food and culture—and down a bit, relax a while and smell the
working with them to create this really flowers and really feel the space
unique experience. around.

The wildlife reserves here are filled with a
I didn’t think it would be very
mind-boggling variety of life of all
different out here…after all, Most of
kinds….Much like the rest of the world, this
the peninsula, is just about an hour’s
country was recently a victim of terrorism…
flight away you see…
many lost lives, and many more lost their
livelihoods due to those dastardly acts….

But I couldn’t have been more wrong!
but it’s impressive -- and very touching--
Sure, there are some common notes
to see how resilient people here are, they
here and there, but it’s a totally
don’t dwell on it for too long. Life, they
different tune they dance to here.
believe, is to be lived, and that too with a
The methods of cooking, techniques
smile on their face and a song in their

involved --- and the interplay of
hearts. Live today right and tomorrow will

history, trade, nature and
be just fine, or so they seem to think…

circumstances has resulted in this
culinary culture that’s distinctly their
I stayed in one of the hotels that was own. The local produce and the
affected and was amazed at how positive ocean’s bounties lends come
the people there were, I’m much the richer together in a hundred different
for that experience. I also visited St. ways, seasoned with every
Sebastian’s in Negombo -- one of the imaginable spice under the sun –
bomb blasts took place there -- Things are with a nice steaming cup of Ceylon
repaired now, but the victims still have tea on the side.
their loss and pain to deal with—and the
The king coconuts are something I’ll

authorities were telling me what they were
never forget, and I’ve seen coconuts

doing to address it all and I was inspired
alright, but this is something totally

to do my bit—we’ll be planning a few
different! Being in the middle of all
fundraising events soon to contribute in
searoutes from out west, first going
our own way.
north to India, and from there around
Sri Lanka to the east, the influences

I must say this though; I never felt a threat
are many—Portuguese, Dutch, Arab,
anywhere, felt safe in every possible
Tamil and so on…While the
way.Now, for the food part…..I must tell
traditional and local fare --- rice
you that I, like many other chefs, was
curry platters, Biriyanis and Sambols
rather blasé earlier…..being from the
--- were engaging enough by
Indian South, with similar landscapes and
themselves,
lifestyles and culture,

it was remarkable to see what some chefs nowadays are doing here, taking the food
experiences to a totally different level, claiming quite the spot on the global culinary map.
…I kid you not, this is like Disneyland for Chefs, trust me……now, I’m inspired to think about
possibilities in food, that I’d never known before. But yeah, I’ll be coming for more here,
and more often too !

When you travel with me, you will
choosing to feature hotels and
see, taste, and experience Sri
resorts for their philosophy of
Lanka, like very few do. These tours
responsible tourism that’s part of
are indulgent forays into what this
their DNA -- eco-friendly spaces
land has to offer, with our senses
that ensure sustainable
responding to the life around us in
livelihoods for local communities.
ways truly Sri Lankan.
Come! Join me on this culinary

Srilankan Culinary TourFood will be
and cultural adventure -- a slice
the axis around which we’ll spin …..
of Sri Lanka -- which will be your
a vital part of everything we do !Be
very own, for all time to
they the vintage jeep tours delving
come.LIVE the TRIP, at SPICE
into its colonial past, little
CIRCUIT
sightseeing trips delving into the
countryside, …..tucking into street
food en route, and evenings at
Asia’s finest restaurants …
wilderness trips in jungles, staying
at carbon neutral
campsites….sharing the local gossip
while visiting millennia old cave
temples.…tea tasting sessions
sampling varieties you’d never heard
of….or a scenic train ride across
world famous plantations…or sunsets
on a remote lagoon watching
dolphins in the surf…. and much
more, that will make for memories of
a lifetime, only with me in Sri Lanka
.I’ve partnered with Tropical Ceylon
to craft this really special itinerary
for select groups of people,

mumbai
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being awarded the ‘Noteworthy Newcomer’, The Irish House has won
several awards and accolades including ‘Best Resto-Bar’ in the Times
Nightlife Awards; the ‘Best Pub’ in the Zomato Users’ Choice Awards;
the ‘Best Sports Bar’ in the INCA Awards; ‘Best Resto-Bar’ in the Indian
Restaurant Awards, among others. With prominent presence of 21
outlets across Mumbai, Pune, Bengaluru, Delhi, Noida, Belagavi,
Kolkata, Chennai, the Irish are coming soon to more cities across the
country. To know more, visit www.theirishhouse.in.

JOURNEYING AROUND THE WORLD FOR 300 DAYS,
THE IRISH HOUSE PRESENTS ITS GLOBALLY CROWD
SOURCED
‘ALL GOOD INSIDE’ BAR & EATS MENU
“HUNGER IS A GOOD SAUCE, ESPECIALLY WHEN IT COMES

TO INNOVATION. THIS MENU HAS BEEN IN DEVELOPMENT
FOR OVER A YEAR, WHEN WE FIRST REALISED THAT
INDIAN BARS ARE MAKING A MARK ACROSS THE GLOBE
BUT NOT FOR THEIR FOOD,” MENTIONS SANJU ARORA,
GENERAL MANAGER,

Eats: Pita Pan (baked pita chips with special dips), Mini Mezze (spicy
hummus with grilled pita and falafels), German Imbiss (grilled sausages in
german curry ketchup), Skinny Chimichurri (chicken/ cottage cheese grilled
with chimichurri glaze), Skewed Jamaican (chicken/ cottage cheese grilled
with jerk-spiced glaze), Messy Wild Wings (roasted and glazed chicken
wings), Sloppy Ribs (braised pork ribs in a cranberry glaze), Chill-antro Fish
(grilled Nile Perch fish in a cilantro glaze), Mediterranean Market
(community eat with various Mediterranean dips, breads, salads),
Carnivore’s Grilled Platter (grilled jerk chicken, chimichurri chicken, Turkish
lamb pop, roast chicken wings), Greek Gyros, Summer Garden Pizza,
Caribbean Party Pizza, Charcoal Ribbons (house-made activated charcoal
pasta), Lebanese Toss (Fattoush salad), Italic Stacks (grilled cottage cheese
lasagna), Fisherman’s Catch (grilled and baked Nile Perch fish with cilantro
caper sauce), Drunken Waffle Wich (waffle sandwich with bourbon cream).

The Irish House Resto-pub -wide release:Mumbai knows that going to a bar
is much like coming home – your favorite server knows your go-to drink,
your designated table and even your friend preferences (for some, he
might even be your favorite therapist after a few drinks *hic*). For 8 years
counting, we at The Irish House have fulfilled this duty much like a marine
in the army, with strict diligence and stout devotion.It is this customer
fidelity that has given birth to our all new food philosophy at The Irish
House, where we now hold ourselves responsible for not just your ‘great
times’ but also your ‘consistent and conscious well-being’.Our core team
(from across the kitchen, bar, training, operations and marketing) has
traversed the length and breadth of pub-loving countries across the globe,
matched current gastronomy and mixology trends with Indian sensibilities,
conducted repeated secret customer trials across months of
experimentation to present our ‘All Good Inside’ menus and a brand new
#TheIrishMood. Crowdsourced over 300 days from journeys across United
States, London, Ireland, Europe, South America, Middle East among other
countries, our team has worked overtime to ensure that not one taste
metric is out of place and to ensure that you have fun while you eat food
that is good for your gut and drink cocktails pleasing your liver ;)

The Bar
BEST BARS OF INDIA

About 30 Best Bars India:’30 Best Bars India 2019’ (www.30bestbarsindia.in)
is India’s first national ranking, and awards platform, curated to bring the
growing bar culture of India to the forefront. Besides giving bars across
India special recognition, the awards also celebrate bartending and bar
crafts talent that is helping shape the industry. This platform will help the
bars gain national and international prominence, showcase their talent, and
establish bar crafts as a revered profession.About Man’s World
Magazine: MW magazine (www.mansworldindia.com), also known as Man’s
World, is India’s pioneering men’s luxury lifestyle magazine. Wines, spirits
and the bar scene have been part of its extensive coverage since the first
issue in February 2000. About Tulleeho:Tulleeho (www.tulleeho.com) is a
beverage education, training and consulting firm, working with the beverage
and hospitality industry in South and South East Asia.

India’s 30 Best Bars 2019 List:
1, Sidecar - Greater Kailash 2, New Delhi2The Bombay Canteen - Lower Parel,
Mumbai, 3, Cocktails and Dreams Speakeasy - Sector 23, Gurgaon 4, Comorin -
2 Horizon Centre, Gurgaon. 5, House of Nomad - Taj Land’s End, Mumbai. 6, Aer
- Four Seasons - Four Seasons, Worli, Mumbai. 7, Byg Brewski Brewing Company
- Hennur, Bangalore. 8, O Pedro - BKC, Mumbai. 9, PCO - Vasant Vihar, New
Delhi. 10, The Hong Kong Club - Andaz Delhi, New Delhi. 11, Gylt - Hennur,
Bangalore. 12, Whisky Samba - 2 Horizon Centre, Gurgaon. 13, Thirsty City 127 -
Todi Mills, Mumbai. 14, The Grid - Topsia, Kolkata. 15, Someplace Else - The Park
hotel, Kolkata. 16, Koko - Lower Parel, Mumbai. 17, Arbor Brewing Company -
Magrath Road, Bangalore. 18, Perch - Vasant Vihar, New Delhi. 19, Windmills
Craftworks - Whitefield, Bangalore. 20, Sly Granny - Indiranagar, Bangalore. 21,

Toast and Tonic - Ashok Nagar, Bangalore. 22, The Piano Man Jazz Club -
Safdarjung Enclave, New Delhi. 23, Harbour Bar - Taj Mahal, MumbaiOlive Bar
and Kitchen - Bandra, Mumbai. 25, The Reservoire - Koramangala, Bangalore.
26, Americano - Kala Ghoda, Mumbai. 27, Bob’s Bar - Indiranagar, Bangalore.
28, Ek Bar - Defence Colony, New Delhi. 29, Hauz Khas Social - Hauz Khas
Village, New Delhi. 30, Roxy - The Park, Park Street, Kolkata

R E C I P E S
Cooking is a philosophy; it's not a recipe.

Marco Pierre White

Lamb shank 1 Kg METHOD
Refined oil 200 ml In a heavy bottom pan heat oil.
Cloves 4 gms Add the whole spices, allow them
Cardamom green 5 gms to crackle and add ginger garlic
Mace 2 gms paste.
Star anise 2 gms Add the lamb shanks sauté it for
Ginger garlic paste 3 gms 5 minutes.
Salt 6 gms Now add salt, yogurt, tomato
Dry ginger powder 1 gms puree, raw onion paste, degi red
Fennel powder 1 gms chili powder and coriander
Yogurt 200 gms powder.
Fresh tomato puree 200 gms Cook this for a round 10 minutes.
Raw onion paste 100 gms
Degi mirch 5 gms Add lamb stock and allow this
Lamb stock 2 liter cook till the meat is soft and
Refined flour 20 gms tender.
Gram flour 20 gms Now make slurry with gram flour
Brown onion 20 gms and refined flour and add it to
Ginger julienne 10 gms the gravy and cook for 10 more
Saffron water 5 gms minutes.
Rose water 3 gms Finish it with saffron water and
Green chili slit 2 gms rose water for the aroma.
Coriander leaves 5 gms Garnish it with brown onion,
Mint leaves 5 gms ginger julienne, green chili and
coriander leaves.

Lamb Nalli Nihari
RECIPE BY CHEF AJIT RAMAN
PREPARATION TIME 15 MINUTES.

COOKING TIME 20 MINUTES.
SERVES 4

Lamb/goat (boneless) 2 Kg In a heavy bottom pan
heat half the amount of

Broken wheat (daliya) 500 gms
ghee, crackle cardamom,
Ghee 500 gms
black pepper, green chili
Turmeric powder 5 gms and turmeric powder.
Saffron water – 5 ml
Now add the broken

Onion 300 gms
wheat, lamb meat and
Ginger and garlic paste 30 gms
water, allow this to cook
Cardamom green 15 gms till the meat is mushy.
Green chili 100 gms

Now, in a separate pan
Salt to taste
heat some ghee add
Black pepper 15 gms sliced onions and cook it
Mint leaves 5 gms till golden brown.
Lemon wedges 2 nos

Add ginger and garlic
Fried brown onions 5 gms
paste followed by cooked
lamb and broken wheat
mixture.
Cook this for around 1
hour by continuously
stirring it for even
cooking.
Finish it with saffron
water and garnish it with
ghee, mint leaves, fried
onion and lemon wedge.

Gosht Haleem
RECIPE BY CHEF AJIT RAMAN
PREPARATION TIME 1 HRS .

SERVES 1

WILD SEA BASS AUBERGINE AND SQUID PURPLE CRUSH POTATOES
INK PUREE PURPLE POTATOES 500GMS
Method AUBERGINE 2NO CURRY LEAVES 5NO
PREP FISH, SCALE
GARLIC 1/2
MUSTARD LEAVES ½ TSP
,GUTTED, FILLETED COCONUT OIL 30ML
BULBGINGER 10GMS
,SKINNED AND THEN PIN
SQUID INK 3GMS
BONE WITH TWIZER
METHOD
PORTION THE SEA BASS SALT 2GMS
BOIL THE POTATOES IN SALTED
TO 140-160 GMS GARAM MASALA 2 GMS BOILING WATER TILL DONE
.THEN PEEL THE SKIN OF AND

COCONUT AND GINGER
SAUCE METHOD CRUSH WITH FORK.NOW IN
CUT THE AUBERGINE IN SMALL PAN HEAT OIL CRACKLE

COCONUT MILK 500ML
HALF AND MAKE INSERTION MUSTARD SEED AND THEN
GINGER 10GMS
GREEN CHILLI 2 NO CURRY LEAVES NOW ADD THE
ON IT .RUB IT WITH GINGER,
MUSTARD SEEEDS 1/2TSP CRUSH POTATOES AND MIX IT
GARLIC, SALT, AND OIL.PUT
COCONUT OIL 30ML WELL. KEEP IT IN PAN FOR
IN PREHEATRED OVEN AT
CURRY LEVAES 10NO GARNISH
200 DEG FOR 15 MINUTES
TURMERIC POWDER
1/2TSP TILL ITS EASY TO TAKE THE CAULIFLOWER
ONIONS 50GMS SKIN OFFNOW TAKE THE CAULFLOWER 1NO
SOYA LECITHIN 1 GMS FOOD BLENDER ADD SALT
AUBERGINE PULP IN IT ADD BUTTER

METHOD
GARAM MASLA AND SQUID
TO MAKE THE MOILEE
INK AND BLITZ IT TILL IT
METHOD
GRAVY, MELT THE
CUT THE CAULILFOWER IN
COCONUT OIL IN A BECOME NICE PUREE. KEEP
FLORETS AND THEN JUST
FRYING PAN, ADD THE IT IN PAN FOR PLATING.
BLANCH THE CAULIFLOWER IN
MUSTARD SEEDS AND
SALTED WATER AND CHILL IT
COOK OVER A MEDIUM
PURPLE CRUSH POTATOES DOWN.THEN TAKE PAN AND
HEAT UNTIL THEY START
PURPLE POTATOES THEN COLOUR THE
TO CRACKLEADD THE
500GMS CAULIFLOWER ON ONE SIDE
CHILLIES, ONION, GINGER
AND CURRY LEAVES AND CURRY LEAVES 5NO AND KEEP IT READY FOR
SAUTÉ FOR 3–5 MINUTES MUSTARD LEAVES ½ TSP GARNISH.
UNTIL THE ONION IS

COCONUT OIL 30ML
TRANSLUCENTADD THE SAFFRON FENNEL
TURMERIC AND SALT TO FENNEL 1NO
TASTE, POUR IN THE
METHOD
SAFFRON 1/2GMS
COCONUT MILK AND BOIL THE POTATOES IN
SALT TO TASTE
SIMMER VERY GENTLY SALTED BOILING WATER TILL WHITE WINE VINEGAR 20ML
FOR 10 MINUTES, OR UNTIL DONE .THEN PEEL THE SKIN VEG STOCK 500ML
THE SAUCE THICKENS
OF AND CRUSH WITH
SLIGHTLY. ADJUST THE
FORK.NOW IN SMALL PAN MEHTOD
SEASONING.BLITZ IT UP IN
HEAT OIL CRACKLE FIRSTLY CUT THE FENNEL IN
FOOD BLENDER THEN
QUARTERS .NOW LAY THE
PASS THROUGH CHINIOS MUSTARD SEED AND THEN
FENEEL IN FLAT TRAY WITH REST
IN PAN .ADD SOYA CURRY LEAVES NOW ADD
OF THE INGREDIENTS COVER
LECITHIN AND FOAM IT UP THE CRUSH POTATOES
WITH SILVER FOIL AND THEN
WITH HAND BLENDER.
AND MIX IT WELL. KEEP IT IN
BRAISED IN OVEN AT 180 DEG
PAN FOR GARNISH FOR 20MINUTES TILL DONE

FARMED SEABASS COCONUT
GINGER SAUCE AUBERGINE SQUID
PUREE,FENNEL,PURPLE
POTATOES, CARAMELISED
CAULIFLOWER
RECIPE BY CHEF ARBINDER DUGAL
PREPARATION TIME 1 HRS .

SERVES 1

JASMINE TEA SMOKED FOIE GRAS PARFAIT PASSION FRUIT GEL
DUCK BREAST FOIE GRAS LOBE 1 KG PASSION FRUIT PUREE 200
GMS
DUCK BREAST 6 SALT A PINCH
ICING SUGAR 100 GMS
SEA SALT 500GM PINK SALT A PINCH
SOSA Ultratex 20GMS
SUGAR 500GMS GREEN CARDMOM POWDER BLACK ONION SEEDS
PINCH OF BLACK PEPPER
3GMS (KALONJI) ½ TSP
STAR ANISE 2GMS
GARAM MASALA 2GM
CRUSH FENNEL 10 GMS METHOD
COOKING MADERA 200ML
JUST BLEND ALL THE
CRUSH CORIANDER SEEDS
COOKING PORT 200ML
INGREDIENTS TOGETHER
10GMS
400GMS DOUBLE CREAM UNTIL IT BECOME THICK .
GINGER 20GMS
10 GMS GELATIN LEAVES TRANSFER IT TO SQUEEZE
WHOLE GARLIC 20 GMS
BOTTLE
CURING
METHOD
FRISEE AND ENDIVE
METHOD
CLEAN FOIE GRAS LOBE AND
SALAD FRISEE 1 BUNCH
CAREFULLY TAKE OUT ALL THE ENDIVE 1 BUNCH
CLEAN DUCK SO NO
SNIEWS.BRING THE BOTH RAPE SEED OIL 50ML
SINEWS LEFT AND SCORE
SHERRY VINEGAR 30ML
WINE TO BOIL AND REDUCE IT
THE SKINMIX TOGETHER THE
FINE CHOP BANANA
BY HALF.MARINATE THE FOIE
SALT SUGAR AND CRUSH SHALLOTS 1NO
WHOLE SPICES,GINGER GRAS WITH REST OF THE HONEY TRUFFLE 30 ML
,GARLIC, THEN RUB INTO THE INGRDIENTS AND WINE FOR LEMON ½
OVERNIGHT.BRING DOUBLE SALT
DUCK BREAST AND LEAVE
GROUND BLACK PEPPER
TO CURE FOR CREAM TO BOIL AND ADD
24HRS.SMOKING DUCK BLOOM GELATIN LEAVES IN IT.

METHOD
BREASTJASMINE TEA FOR FLASH THE FOIE GRAS IN PREP AND CLEAN BOTH
SMOKINGSMOKING OVEN 180 DEG FOR 2-3 LETTUCE IN ICE COLD WATER
GUN JASMINE TEA SMOKED SO THEY LOOK FRESH AND

MINUTESTHEN BLEND THE
DRAIN IT OUT. MAKE THE
DUCK FOIE GRAS AND DOUBLE
DRESSING FROM REST OF
BREAST METHODWASH OFF
CREAM TOGETHER AND PASS
INFREDIENTS AND DRESS THE
THE CURE AND DRY WITH
THROUGH FINE SEIVE SET IN SALAD JUST BEFORE
CLOTH.NOW PUT THE DUCK
THE MOLD AND THEN FREEZE SERVICE.
BREAST AND SMOKE FOR 5
IT. IN SMALL SEMI SPHERE
MINUTES WITH JASMINE TEA
SILPAT ON FLAT TRAY. ONCE
WITH HELP OF SMOKING
FREEZE JUST TAKE OUT OF
GUN.IN A MEDIUM HOT PAN
FREEZER JSUT BEFORE
COLOUR THE SKIN SIDE OF
PLATING AND TORCH WITH
THE DUCK BREAST ,CHILL
BLOW TORCH O GET LITTLE
,FREEZE VACKPACK
SOFT.
INDIVIUALLY AND SLICE
THINLY ON SLICE

JASMINE TEA SMOKED DUCK BREAST
|GREEN CARDAMOM FOIE GRAS PARFAIT |
PASSION FRUIT BLACK ONION SEED GEL
RECIPE BY CHEF ARBINDER DUGAL
PREPARATION TIME 1 HOUR.

SERVES 1

300 G SHORT CUT BEEF RIB / JACOBS LARDER HISPI CABBAGE
1ST MARIANDE
150 G CABBAGE HISPI
50 G GINGER GARLIC PASTE
SLICED
4 G TURMERIC POWDER
20 G OIL
10 G KASHMIRI CHILLI POWDER
5 G CHOPPED GARLIC
30 G MALT VINEGAR
2 G TURMERIC POWDER
4 G SEA SALT 3 G GREEN CHILLI
CHOPPED
TO COOK 30 G CHOPPED ONION
2 G CHOPPED CORIANDER
50 G BEEF FAT
1 G SALT
50 G ONION CHUNKS
50 G CARROT CHUNKS
METHOD
5 G SLIT GREEN CHILLI
10 G CHILLI POWDER WASH AND DRAIN SLICED

7 G GARAM MASALA CABBAGE .
50 G YOGHURT HEAT OIL IN A PAN ADD
10 G CHICKEN STOCK POWDER GARLIC SAUTE TILL
3 G SALT GOLDEN COLOR.
ADD CHOPPED ONION

1 KG HOT WATER
SAUTE TILL ITS SOFT BUT
NOT TURNING COLOR .

METHOD NOW ADD SLICED
CLEAN AND TRIM THE SHORT RIB , LEAVE THE BONE IN . SLIGHT POKE THE
CABBAGE , CHOPPED
MEAT WITH TIP OF KNIFE . MIX THE INGREDIENTS MENTIONED IN FIRST GREEN CHILLI AND
MARINADE . RUB THE MARINADE ON TO THE SHORT RIB . LEAVE OVER TURMERIC SAUTE FOR A
NIGHT . MINUTE . NOW ADD SALT
COOK TILL THE CABBAGE

TO COOK HEAT BEEF FAT IN A THICK BOTTOM SAUCE POT . SEAR THE
IS SOFT AND ALL WATER
SHORT RIB 1 MIN EACH SIDE . REMOVE AND KEEP IN A COOLING RACK .
FROM CABBAGE IS
ADD IN CARROTS , ONION , GREEN CHILLI SAUTE FOR A MINUTE . MIX
ABSORBED BACK . KEEP
YOGHURT WITH POWDERED SPICES , CHICKEN STOCK POWDER , SALT
IT READY FOR PLATING .
POUR IN TO THE POT . SAUTE FOR A WHILE ADD BACK THE SEARED SHORT
RIB AND COVER WITH HOT WATER . ONCE THE LIQUID STAR BOILING PLATING
REDUCE THE HEAT TO A SLOW SIMMER . COOK FOR 2 HOURS OR MORE ENSURE SHORT RIB IS
HOT AND SOFT , PLACE

UNTILL THE MEAT IS VERY TENDER AND THE BONE COULD BE EASILY PULLED
ON A SMALL PLATE . KEEP
OUT . ENSURE THE SAUCE IS NOT DRIED UP WHILE COOKING YOU AY ADD
A SPOONFUL OF SAUTED
MORE HOT WATER TO COVER THE MEAT . REMOVE THE MEAT FROM THE
CABBGE ON TOP OF THE
STOCK , PULL OUT THE RIB BONE . KEEP IN BETWEEN TWO FLAT TRAY PRESS
SHORTRIB ANY SAUCE
DOWN WHILE KEEPING SOME HEAVY THING ON THE TOP TRAY . ALOOW TO LEFT ON THE PAN SPOON
COOL INA BLAST CHILLER OR LEAVE IN A COOL PLACE . ONCE SET TRIM ON TOP OF CABBAGE
THE SIDES, EXCESS FAT CUT IN A RECTANGULAR SHAPE . STOCK REDUCE AND RIB . GARNISH WITH
MICRO HERBS AND

TO A THICK CONSISTENCY PASS THROUGH A FINE SIEVE AND POUR BACK
SERVE
TO THE TRIMMED . HEAT THE RIB IN PAN OR OVEN WHEN NEEDED TO SERVE

Slow Braised Short rib In Raan Style |
sauted Hispi Cabbaji Subzi
RECIPE BY CHEF BOBBY GEETHA

COOKING TIME 2 HR 3O MINUTES.
SERVES 2

BASIC MAKHANI SAUCE CHICKEN TIKKA ( 10 POR ) MEYER LEMON BUTTER
(20 POR) 1.2 KG CHICKEN BREAST(30G CHICKEN
2.5 KG PLUM TOMATO IN TIN EACH PC )
1 KG TOMATO PASSATA 2OO G GINGER-GARLIC 150 G BASIC MAKHNI
SAUCE PASTE SAUCE
500 G WATER 100 G LEMON JUICE 120 CHICKEN TIKKA (4 PC )
10 G BAYLEAF 20 G SALT 50 G STILL WATER
10 G CINNAMON 4 KG YOGHURT 1 G KASOORI METHI
10 G CARDAMOM 70 G CHILLIE POWDER 1 G CHILLI POWDER
500 G ONION SLICED 60 G GARAM MASALA 20 G CREAM
500 G BUTTER UNSALTED 50 G CUMIN POWDER 1O G BUTTER
60 G SUGAR 200 G CORN OIL 1 G SALT
10 G SALT 1 G GRANULATED SUGAR
1 G MEYER LEMON
METHOD METHOD
1. WASH THE TOMATOES 1. TAKE A MIXING BOLW AND METHOD
AND PUT THEM IN TO THE ADD THE CHICKEN 1. TAKE A PAN ADD THE
BRAT PAN. PIECES,GINGER-GARLIC MAKHNI GRAVY,WATER
2. ADD PASTE,LEMON JUICE,SALT AND STIR WELL,ADD THE
GINGER,GARLIC,BAY AND MARINATE THEM FOR CHICKEN TIKKA AND LET
LEAVES,GREEN 1 HOUR IT COOK FOR FEW
CARDAMOM,CINNAMON 2. IN A BOWL ADD THE MINUTES.
STICK AND WATER AND YOGHURT,CHILLIE 2. ADD CHILLI
LET IT BOIL POWDER,CUMIN POWDER,KASOORI
3. ONCE THE TOMATOES IS POWDER,GARAM METHI,SALT,SUGAR AND
SOFT ADD CHILLI MASALA AND MIX WELL. CREAM STIR WELL.
POWDER,SALT,BUTTER 3. ADD THE MARINATED 3. CHECK SEASONING
AND SUGAR AND COOK CHICKEN TO THE PLATE IN A SERVING
WELL TILL THE YOGHURT MIX AND MIX BOWL AND GARNISH
TOMOTOES IS FULLY WELL CHECK THE WITH BROWN ONION,
MUSHY SEASONING. CREAM .
4. TAKE A STICK BLENDER 4. ADD THE CORN OIL AND 4. GRATE MEYER LEMON
AND BLEND WELL TILL ALL MIX WELL. ZEST
THE INGREDIENTS ARE IN 5. TRANSFER IN TO A
A SMOOTHE TEXTURE. CONTAINER AND STORE IT
5. TAKE A SIEVE STRAINER IN THE CHILLER
AND STRAIN WELL AND 6. COOK IN A TANDOOR OR
STORE . OVEN AT 250C .CHILL AND
KEEP FOR COOKING

Meyer Lemon Butter Chicken

SERVES 1

SALAD TAMARIND CHUTNEY (2 KG)
MINT CHUTNEY (1.2KG )
100 G CHICKEN TIKKA 50 G RED CHILLI POWDER
100G MINT LEAF
50 G SWEET CORN NIBLET 2.5 KG TAMARIND
900 G CORIANDER LEAF
30 G MINT CHUTNEY 20 G SALT
20G GINGER PEELED
30 G TAMARIND CHUTNEY 1.5 KG SUGAR WHITE
20 G GARLIC PEELED
3 G CUMIN POWDER 100 G FENNEL SEEDS
20 G CHAAT MASALA
2 G CHAT MASALA 300 G GINGER CHOPPED
15 G JUICE LEMON
20 G CHOPPED ONION 3 KG JAGGERY
1 KG YOGHURT
20 G CHOPPED TOMATO 100 G CINNAMON STICKS
5 G SALT
2 G CHOPPED GREEN CHILLI 25 G CUMMIN SEEDS
10 G ULTRATEX
30 G FRISSE LETTUCE 50 G CHAAT MASALA
2 G MICRO HERBS 20G RED EDIBLE COLOR

METHOD
10 G YOGHURT
1. ENSURE ALL LEAVES
METHOD
ARE WASHED AND
METHOD 1. ADD WATER, TAMARIND
DRAINED.
1. IN A MIXING BOWL ADD IN AND JAGGERY TO THE
2. ADD ALL INGREDIENTS
SWEET CORN , TAMARIND, POT.
OTHER THAN YOGHURT
MINT CHUTNEY WITH ALL 2. ADD ALL THE REMAINING
AND BLEND WITH
SPICE POWDER TOSS INGREDIENTS AND BRING
SPALSH OF WATER.
WELL. TO BOIL.
3. BLEND TO A FINE PASTE.
2. BREAK FRISSE LETTUCE IN 3. SEMI-THICK
4. TRANSFER TO BOWL
SMALL AND MIX WITH THE CONSISTENCY-MUST BE
AND MIX IN YOGHURT,
SWEET CORN CHAT ABLE TO DO A LINE ON A
CHAT MASALA, SALT
3. SLICE THE CHICKEN TIKKA PLATE WITH SQUEEZY
AND LEMON JUICE.
IN THIN SLICES . BOTTLE.
5. MIX IN ULTRATEX USING
4. IN A SERVING BOWL 4. PASS THROUGH A
WHISK AND CHECK
SPOON THE CORN CHAT CHINOIS ALLOW TO COOL
CONSISTENCY BY
MIX , PLACE THE SLICE DOWN AND KEEP IN
PUTTING A DROP ONTO
CHICKEN TIKKA AND SQUUEZE BOTTLE.
A PLATE AND ENSURE IT
DRIZZLE YOGHURT ON
DOESN’T LEAVE WATER
TOP
ON THE EDGE.
5. GARNISH WITH MICRO
6. KEEP REFIGERATED IN
HERBS .
SQUEEZE BOTTLE.

Chicken Tikka | Sweet Corn Chaat |
Frisse Leafs

ASSEMBLING TIME 5 MINUTES.
SERVES 1

CLICK TO BUY FROM AMAZAON
TO GET FEATURED CONTACT US

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ISSUE 14 FEBRUARY 2020

New chef chef

IRISH HOUSE AJIT RAMAN ARBINDER DUGAL

#FINEDININGINDIAN | 02 February 2020

08 CHEF ANAND KUMAR

13 CHEF ARBINDER DUGGAL

18 CHEF AJIT RAMAN

34 THE IRISH HOUSE

38 BEST BARS OF INDIA

GOAT MILK NATURALLY

HAS SMALL, WELL-

MEANS THE CREAM

THE MILK, INSTEAD OF

RISING TO THE TOP, AS IN

RAW COW MILK;

THEREFORE, IT DOES NOT

#FINEDININGINDIAN | 04 February 2020

we are happy to present our first Quarter Issue for

Its an Immense proud and achievement in featuring

We are so grateful and happy that Fine dining

Indian is Recognised Worldwide for its Vision, Our

We urge all Indian chefs around the globe to

We strive to push forward in achieving our vision

#FINEDININGINDIAN | 05 February 2020

THE TASTE OF GOAT

KID MEAT IS SIMILAR TO

THAT OF SPRING LAMB

MEAT IN FACT, IN THE

SOME PARTS OF ASIA,

PAKISTAN AND INDIA,

THE WORD “MUTTON”

BOTH GOAT AND

#FINEDININGINDIAN | 06 February 2020

#FINEDININGINDIAN | 07 February 2020

How you become a chef and why?

I used to cook for them as I was very attached to my mom’s style of

was so impressed with cooking food, so I wanted to take admission in

Hotel Management later and thanks to my parents who supported me to

pursue my career in that. However, to be very honest I wanted to be in

Air force but I believe it is all about destiny.

#FINEDININGINDIAN | 08 February 2020

Executive Chef and that too during

for you? Chefs are the greatest artist in the

Certificate of 15 Years Completion Conducted

corporate cooking session – WITH DELLConducted

Cooking session on Health and nutrition – WITH DELOITE

Awarded as Best Chef Team Lead Chef of the year -

2017 Awarded as Best Chef of the Year -2017 Hyatt on

Skills Training certificate Attended as speaker in

gearing women power. Got appreciation letter for

handling CEO visit in India. Recognised as Best F&B

experience in Hilton Bangalore EGL15 years completion

with Hyatt. Participated The Business of F&B in Indian at

London and Dubai. Awarded as best Global dining

restaurant in Bangalore by Chef Marco. Awarded as the

Best European Restaurant in Bangalore (The Salt

grill)This is very important for me because that really

helped me to be recognised in the Market.

Achievements of Chef Anand Kumar

What is your concept of a writing a menu for

to use lot of Local availability, I highlight 3 options in

the menu like , Gluten free, sugar free, Vegan, Lactose

free, heart healthy etc. We also have a concept of Farm

to fork which is actually a special dish which is locally