I've been working as a chef at various hotels for the past 20 years. I joined the Oberoi Group of Hotels after completing my hotel management course and have worked with other popular hotels across the country including Park Hyatt Hyderabad, JW Marriott Pune, Radisson Blue, Hyatt Regency Kolkata, Hyatt Regency Mumbai, Crowne Plaza, Meridian and Intercontinental Group of Hotels. It has been only two months since I joined as an executive chef at Vivanta by Taj in Yeshwanthpur.
Growing up, I imagined myself becoming a chef. My mother would always be cooking something or the other for the guests at home.My father also took a keen interest in food and their liking made it easy for me to enter this field.
Even though I was pursuing an engineering degree, I left the course halfway because I knew my heart lay in the culinary world. Over the years, I have specialised in Indian, Oriental and Italian cuisines. Ipersonally love Italian cuisine for its versatility. Arabic food with its delicious variety is also one of my favourites.
But it is very rare that Iget time to sit down and enjoy a proper meal. Since I spend most of my time in the kitchen, my meal basically comprises tasting the dishes that are in the kitchen. However, given a chance, Ilove indulging in a warm plate of mushroom risotto and some soup.
My ultimate favourite food is the one that my wife prepares. She makes varieties of 'idli' at home and even chefs fail to make it that tasty. I try not to give her my recipes as she is a better cook than I am already! Her 'aloo mutter' is so delicious that it tastes better than any of us preparing it in the hotel. She has a way of making a simple dish absolutely lip-smacking.
On my day off, my children aged 10 and eight, schedule activities that they want me to be a part of, which I am not allowed to fiddle with. But being in this sort of a profession, I have to attend phone calls in between sometimes and make sure that things are in place when I am away.
I love it that a chef has the liberty to be creative and come up with innovative ideas. It is important that we stay ahead of the competition because that is what makes our work unique. However, the worst part of being a chef is when your hard work is not appreciated or things do not work according to the plan. It is highly demotivating. But you do get a chance to learn from that mistake and be better next time.
As I love experimenting with new ideas and concepts, the recipe that I am sharing today is of 'Two treasure dim sum' and it is a special one. Being a Chinese dish, it is usually
consumed during high tea.
The filling can be of your choice and made in a way that you prefer. I have added colour with the vegetables used for the filling. Since the dim sum is not closed from the top, the colour and aroma ooze out of it. It's simple, elegant and a recipe that anyone can try out.
Just ensure that the water is boiling because you have to steam the dim sum and take care to not overcook it. Adding a bit of oil to the boiling water helps get a soft, moist dim sum.
Agnimitra Sharma
(As told to Anila Kurian)
Two treasure dim sum
Recipe
Ingredients
*Broccoli, 10 gm
*Carrot, 10 gm
*Babycorn, 10 gm
*Celery, 3
*Long bean, 5 gm
*Cauliflower, 10 gm
*Potato starch, 5 gm
*White pepper powder, 2 gm
*Salt, 3 gm
*Melted butter, 6 ml
*Dim sum dough, 60 gm
*Red bell pepper, 4 gm
Method
*Boil all the vegetables.
*Squeeze out the excess water, chop the vegetables and mix properly.
*In a separate bowl, season all the chopped vegetables.
*Divide the dim sum dough into equal sizes and stuff with vegetables. Give shape to the dough.
*Steam them in a steamer for seven minutes.
*Garnish the top with red bell pepper and celery.
*Serve hot with dim sum dip.
Note:Pour a little oil while steaming.
We invite our readers to share their favourite recipe which has an interesting story behind it.
You can write to metrolife@deccanherald.co.in
![]( "creative Agnimitra Sharma")
I’ve been working as a chef at various hotels for the past 20 years. I joined the Oberoi Group of Hotels after completing my hotel management course and have worked with other popular hotels across the country including Park Hyatt Hyderabad, JW Marriott Pune, Radisson Blue, Hyatt Regency Kolkata, Hyatt Regency Mumbai, Crowne Plaza, Meridian and Intercontinental Group of Hotels. It has been only two months since I joined as an executive chef at Vivanta by Taj in Yeshwanthpur.
Growing up, I imagined myself becoming a chef. My mother would always be cooking something or the other for the guests at home. My father also took a keen interest in food and their liking made it easy for me to enter this field.
Even though I was pursuing an engineering degree, I left the course halfway because I knew my heart lay in the culinary world. Over the years, I have specialised in Indian, Oriental and Italian cuisines. I personally love Italian cuisine for its versatility. Arabic food with its delicious variety is also one of my favourites.
But it is very rare that I get time to sit down and enjoy a proper meal. Since I spend most of my time in the kitchen, my meal basically comprises tasting the dishes that are in the kitchen. However, given a chance, I love indulging in a warm plate of mushroom risotto and some soup.
My ultimate favourite food is the one that my wife prepares. She makes varieties of 'idli’ at home and even chefs fail to make it that tasty. I try not to give her my recipes as she is a better cook than I am already! Her 'aloo mutter’ is so delicious that it tastes better than any of us preparing it in the hotel. She has a way of making a simple dish absolutely lip-smacking.
On my day off, my children aged 10 and eight, schedule activities that they want me to be a part of, which I am not allowed to fiddle with. But being in this sort of a profession, I have to attend phone calls in between sometimes and make sure that things are in place when I am away.
I love it that a chef has the liberty to be creative and come up with innovative ideas. It is important that we stay ahead of the competition because that is what makes our work unique. However, the worst part of being a chef is when your hard work is not appreciated or things do not work according to the plan. It is highly demotivating. But you do get a chance to learn from that mistake and be better next time.
As I love experimenting with new ideas and concepts, the recipe that I am sharing today is of 'Two treasure dim sum’ and it is a special one. Being a Chinese dish, it is usually
consumed during high tea.
The filling can be of your choice and made in a way that you prefer. I have added colour with the vegetables used for the filling. Since the dim sum is not closed from the top, the colour and aroma ooze out of it. It’s simple, elegant and a recipe that anyone can try out.
Just ensure that the water is boiling because you have to steam the dim sum and take care to not overcook it. Adding a bit of oil to the boiling water helps get a soft, moist dim sum.
Agnimitra Sharma
(As told to Anila Kurian)
Two treasure dim sum
Recipe
Ingredients
*Broccoli, 10 gm
*Carrot, 10 gm
*Babycorn, 10 gm
*Celery, 3
*Long bean, 5 gm
*Cauliflower, 10 gm
*Potato starch, 5 gm
*White pepper powder, 2 gm
*Salt, 3 gm
*Melted butter, 6 ml
*Dim sum dough, 60 gm
*Red bell pepper, 4 gm
Method
*Boil all the vegetables.
*Squeeze out the excess water, chop the vegetables and mix properly.
*In a separate bowl, season all the chopped vegetables.
*Divide the dim sum dough into equal sizes and stuff with vegetables. Give shape to the dough.
*Steam them in a steamer for seven minutes.
*Garnish the top with red bell pepper and celery.
*Serve hot with dim sum dip.
Note: Pour a little oil while steaming.
We invite our readers to share their favourite recipe which has an interesting story behind it.
You can write to metrolife@deccanherald.co.in
Growing up, I imagined myself becoming a chef. My mother would always be cooking something or the other for the guests at home.My father also took a keen interest in food and their liking made it easy for me to enter this field.
Even though I was pursuing an engineering degree, I left the course halfway because I knew my heart lay in the culinary world. Over the years, I have specialised in Indian, Oriental and Italian cuisines. Ipersonally love Italian cuisine for its versatility. Arabic food with its delicious variety is also one of my favourites.
But it is very rare that Iget time to sit down and enjoy a proper meal. Since I spend most of my time in the kitchen, my meal basically comprises tasting the dishes that are in the kitchen. However, given a chance, Ilove indulging in a warm plate of mushroom risotto and some soup.
My ultimate favourite food is the one that my wife prepares. She makes varieties of 'idli' at home and even chefs fail to make it that tasty. I try not to give her my recipes as she is a better cook than I am already! Her 'aloo mutter' is so delicious that it tastes better than any of us preparing it in the hotel. She has a way of making a simple dish absolutely lip-smacking.
On my day off, my children aged 10 and eight, schedule activities that they want me to be a part of, which I am not allowed to fiddle with. But being in this sort of a profession, I have to attend phone calls in between sometimes and make sure that things are in place when I am away.
I love it that a chef has the liberty to be creative and come up with innovative ideas. It is important that we stay ahead of the competition because that is what makes our work unique. However, the worst part of being a chef is when your hard work is not appreciated or things do not work according to the plan. It is highly demotivating. But you do get a chance to learn from that mistake and be better next time.
As I love experimenting with new ideas and concepts, the recipe that I am sharing today is of 'Two treasure dim sum' and it is a special one. Being a Chinese dish, it is usually
consumed during high tea.
The filling can be of your choice and made in a way that you prefer. I have added colour with the vegetables used for the filling. Since the dim sum is not closed from the top, the colour and aroma ooze out of it. It's simple, elegant and a recipe that anyone can try out.
Just ensure that the water is boiling because you have to steam the dim sum and take care to not overcook it. Adding a bit of oil to the boiling water helps get a soft, moist dim sum.
Agnimitra Sharma
(As told to Anila Kurian)
Two treasure dim sum
Recipe
Ingredients
*Broccoli, 10 gm
*Carrot, 10 gm
*Babycorn, 10 gm
*Celery, 3
*Long bean, 5 gm
*Cauliflower, 10 gm
*Potato starch, 5 gm
*White pepper powder, 2 gm
*Salt, 3 gm
*Melted butter, 6 ml
*Dim sum dough, 60 gm
*Red bell pepper, 4 gm
Method
*Boil all the vegetables.
*Squeeze out the excess water, chop the vegetables and mix properly.
*In a separate bowl, season all the chopped vegetables.
*Divide the dim sum dough into equal sizes and stuff with vegetables. Give shape to the dough.
*Steam them in a steamer for seven minutes.
*Garnish the top with red bell pepper and celery.
*Serve hot with dim sum dip.
Note:Pour a little oil while steaming.
We invite our readers to share their favourite recipe which has an interesting story behind it.
You can write to metrolife@deccanherald.co.in
I’ve been working as a chef at various hotels for the past 20 years. I joined the Oberoi Group of Hotels after completing my hotel management course and have worked with other popular hotels across the country including Park Hyatt Hyderabad, JW Marriott Pune, Radisson Blue, Hyatt Regency Kolkata, Hyatt Regency Mumbai, Crowne Plaza, Meridian and Intercontinental Group of Hotels. It has been only two months since I joined as an executive chef at Vivanta by Taj in Yeshwanthpur. Growing up, I imagined myself becoming a chef. My mother would always be cooking something or the other for the guests at home. My father also took a keen interest in food and their liking made it easy for me to enter this field.
Even though I was pursuing an engineering degree, I left the course halfway because I knew my heart lay in the culinary world. Over the years, I have specialised in Indian, Oriental and Italian cuisines. I personally love Italian cuisine for its versatility. Arabic food with its delicious variety is also one of my favourites.
But it is very rare that I get time to sit down and enjoy a proper meal. Since I spend most of my time in the kitchen, my meal basically comprises tasting the dishes that are in the kitchen. However, given a chance, I love indulging in a warm plate of mushroom risotto and some soup.
My ultimate favourite food is the one that my wife prepares. She makes varieties of 'idli’ at home and even chefs fail to make it that tasty. I try not to give her my recipes as she is a better cook than I am already! Her 'aloo mutter’ is so delicious that it tastes better than any of us preparing it in the hotel. She has a way of making a simple dish absolutely lip-smacking.
On my day off, my children aged 10 and eight, schedule activities that they want me to be a part of, which I am not allowed to fiddle with. But being in this sort of a profession, I have to attend phone calls in between sometimes and make sure that things are in place when I am away.
I love it that a chef has the liberty to be creative and come up with innovative ideas. It is important that we stay ahead of the competition because that is what makes our work unique. However, the worst part of being a chef is when your hard work is not appreciated or things do not work according to the plan. It is highly demotivating. But you do get a chance to learn from that mistake and be better next time.
As I love experimenting with new ideas and concepts, the recipe that I am sharing today is of 'Two treasure dim sum’ and it is a special one. Being a Chinese dish, it is usually
consumed during high tea.
The filling can be of your choice and made in a way that you prefer. I have added colour with the vegetables used for the filling. Since the dim sum is not closed from the top, the colour and aroma ooze out of it. It’s simple, elegant and a recipe that anyone can try out.
Just ensure that the water is boiling because you have to steam the dim sum and take care to not overcook it. Adding a bit of oil to the boiling water helps get a soft, moist dim sum.
Agnimitra Sharma
(As told to Anila Kurian)
Two treasure dim sum
Recipe
Ingredients
*Broccoli, 10 gm
*Carrot, 10 gm
*Babycorn, 10 gm
*Celery, 3
*Long bean, 5 gm
*Cauliflower, 10 gm
*Potato starch, 5 gm
*White pepper powder, 2 gm
*Salt, 3 gm
*Melted butter, 6 ml
*Dim sum dough, 60 gm
*Red bell pepper, 4 gm
Method
*Boil all the vegetables.
*Squeeze out the excess water, chop the vegetables and mix properly.
*In a separate bowl, season all the chopped vegetables.
*Divide the dim sum dough into equal sizes and stuff with vegetables. Give shape to the dough.
*Steam them in a steamer for seven minutes.
*Garnish the top with red bell pepper and celery.
*Serve hot with dim sum dip.
Note: Pour a little oil while steaming.
We invite our readers to share their favourite recipe which has an interesting story behind it.
You can write to metrolife@deccanherald.co.in