As a young boy, Ispent most of my time in the kitchen than playing with my friends. My grandmother was a wonderful cook and she was the one who encouraged me to become a chef.
Ever since I was about six years old, I would sit in the kitchen and play with the ingredients there. It was my grandmother who taught me the tricks of the trade in the culinary world. I had decided at a young age itself that I wanted to be a chef when I grew up.
My grandmother was very particular about the way a dish was made. If it had to be cooked on fire, she would ensure that it is done so every time. She also had an array of equipment in the kitchen that she used often. The mud pots were her favourites.
WhenI completed my 10th grade, I joined the Maharashtra Vocational Course and specialised in cookery. It was mandatory for students to work in a five-star hotel and get hands-on experience in the kitchen. Later on, I did my graduation from the International Institute of Hotel Management in Hyderabad.
During my final year, I joined the ITCHotels as a management trainee. Iwas then promoted as a sous chef and climbed the ladder from then on.
I have learnt a lot from all the chefs that I have worked with. Each place has given me a different perspective of looking at a dish and how I can make it interesting.
That is when Ijoined Billionsmiles group to launch a chain of South Indian restaurants. Irealised this was the perfect opportunity to revive my grandmother's recipes. She was a South Indian and that was the cuisine Ilearnt to cook. With branches of South Indies, BonSouth and UpSouth across the country, her recipes are being prepared and enjoyed by many.
The best part of being in this industry is that Ialways get to cook. Even with the busy schedule that I have, I always make time to spend time in the kitchen and get my hands dirty. When I am travelling for work, I always return with enthusiastic cooks who want to join the team. The best part is I can share my joy of cooking with others around me.
The Chettinad recipe is a dish that I am happy to share. Even though Chettinad cuisine was a pure vegetarian one, over the years, we have adapted meat into it. There are over 72 ingredients used to make the masala.
Even though the recipe below says 'garam masala', it is a combination of 25 ingredients put together. The final product will not be spicy as expected but will be extremely aromatic. It can be served with 'paratha', 'chappati' and rice.
Chettinad chicken curry
Ingredients
- Chicken, 1/2 kg
- Onions, 2 large sliced thinly
- Tomatoes, 2 medium size cubed
- Ginger-garlic paste, 2 tbsp
- Curry leaves, a small handful
- Oil, 2 tbsp
- Turmeric powder, 1 tsp
- Salt to taste
- Lemon juice, 2 tbsp
- Coriander leaves, 3 tbsp finely chopped
For Chettinad Masala - Coriander seeds, 3 tbsp
- Dry red chilli, 4 to 5
- Fennel seeds, 2 tsp
- Cumin seeds, 1 tsp
- Cinnamon stick, 5 cm stick
- Kalpasi / Black stone flower, 3 pieces
- Whole peppercorns, 2 tsp
- Cardamom pods, 5
- Star anise, 1
- Cloves, 4
- Fresh coconut, 1/4 cup grated
Method - Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 minutes.
- Now make the Chettinad masala. Dry roast all the spices except coconut in a 'kadhai' till it turns golden. Add in coconut and roast till it turns light golden. Remove them to a mixer and grind them to a smooth paste.
- Heat oil in a pressure cooker, add in onions and saute till it turns soft.
- Add curry leaves and ginger-garlic paste. Saute for a minute.
- Add marinated chicken and mix well. Add cubed tomatoes and mix well.
- Cover the cooker and cook it for two whistles, simmer for 10 minutes. Switch off the heat and let them steam go all by itself.
- Open the cooker and pour the chicken in a 'kadhai'.
- Add more water if needed.
- Add the ground masala and mix well. Cover and simmer for 10 minutes.
- Add in coriander leaves and serve.
(As told to Anila Kurian)
As a young boy, I spent most of my time in the kitchen than playing with my friends. My grandmother was a wonderful cook and she was the one who encouraged me to become a chef.
Ever since I was about six years old, I would sit in the kitchen and play with the ingredients there. It was my grandmother who taught me the tricks of the trade in the culinary world. I had decided at a young age itself that I wanted to be a chef when I grew up.
My grandmother was very particular about the way a dish was made. If it had to be cooked on fire, she would ensure that it is done so every time. She also had an array of equipment in the kitchen that she used often. The mud pots were her favourites.
When I completed my 10th grade, I joined the Maharashtra Vocational Course and specialised in cookery. It was mandatory for students to work in a five-star hotel and get hands-on experience in the kitchen. Later on, I did my graduation from the International Institute of Hotel Management in Hyderabad.
During my final year, I joined the ITC Hotels as a management trainee. I was then promoted as a sous chef and climbed the ladder from then on.
I have learnt a lot from all the chefs that I have worked with. Each place has given me a different perspective of looking at a dish and how I can make it interesting.
That is when I joined Billionsmiles group to launch a chain of South Indian restaurants. I realised this was the perfect opportunity to revive my grandmother’s recipes. She was a South Indian and that was the cuisine I learnt to cook. With branches of South Indies, BonSouth and UpSouth across the country, her recipes are being prepared and enjoyed by many.
The best part of being in this industry is that I always get to cook. Even with the busy schedule that I have, I always make time to spend time in the kitchen and get my hands dirty. When I am travelling for work, I always return with enthusiastic cooks who want to join the team. The best part is I can share my joy of cooking with others around me.
The Chettinad recipe is a dish that I am happy to share. Even though Chettinad cuisine was a pure vegetarian one, over the years, we have adapted meat into it. There are over 72 ingredients used to make the masala.
Even though the recipe below says 'garam masala’, it is a combination of 25 ingredients put together. The final product will not be spicy as expected but will be extremely aromatic. It can be served with 'paratha’, 'chappati’ and rice.
Chettinad chicken curry
Ingredients
- Chicken, 1/2 kg
- Onions, 2 large sliced thinly
- Tomatoes, 2 medium size cubed
- Ginger-garlic paste, 2 tbsp
- Curry leaves, a small handful
- Oil, 2 tbsp
- Turmeric powder, 1 tsp
- Salt to taste
- Lemon juice, 2 tbsp
- Coriander leaves, 3 tbsp finely chopped
For Chettinad Masala - Coriander seeds, 3 tbsp
- Dry red chilli, 4 to 5
- Fennel seeds, 2 tsp
- Cumin seeds, 1 tsp
- Cinnamon stick, 5 cm stick
- Kalpasi / Black stone flower, 3 pieces
- Whole peppercorns, 2 tsp
- Cardamom pods, 5
- Star anise, 1
- Cloves, 4
- Fresh coconut, 1/4 cup grated
Method - Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 minutes.
- Now make the Chettinad masala. Dry roast all the spices except coconut in a 'kadhai’ till it turns golden. Add in coconut and roast till it turns light golden. Remove them to a mixer and grind them to a smooth paste.
- Heat oil in a pressure cooker, add in onions and saute till it turns soft.
- Add curry leaves and ginger-garlic paste. Saute for a minute.
- Add marinated chicken and mix well. Add cubed tomatoes and mix well.
- Cover the cooker and cook it for two whistles, simmer for 10 minutes. Switch off the heat and let them steam go all by itself.
- Open the cooker and pour the chicken in a 'kadhai’.
- Add more water if needed.
- Add the ground masala and mix well. Cover and simmer for 10 minutes.
- Add in coriander leaves and serve.
(As told to Anila Kurian)