It was always my dream to become a chef. So when I look at my life right now, I can happily say that I'm living my dream. Whenever I put on the chef's coat, some sort of excitement is triggered within me and I just can't wait to cook. I become a normal person when Itake it off!
I had an ordinary childhood just like anyone else. It was when I started studying at culinary school that I began taking cooking seriously. I worked with a few hotel groups and a cruise line, travelled the world and finally came back to India for work. Somewhere along the line, my interest shifted from pastry making to Mediterranean cuisine.
I have to give that credit to the chef who trained me. Even though I wanted to be a pastry chef, he was the one who offered to take me under his guidance and teach me everything about the interesting world of Mediterranean cuisine. I was on a trial period for a week and fell in love with it instantly. I realised that the cuisine is so vast that there's something new to learn everyday. The flavours are something we are familiar with yet so different. And over the years, I've carried my love for pastry along with me; I use the techniques I've learnt in the plating of my dishes.
My comfort food is anything that my mother prepares at home. I love the 'aloo paratha' that she makes for breakfast. I love dipping one piece at a time in some curd to start my day. There are times when my family asks me to get into the kitchen and prepare something for them, but I try to stay away from it as much as possible. I always hear comments like, 'You are supposed to be a chef, you don't even know how to cook rice correctly!', all in good humour! I like cooking in the commercial kitchen and enjoy the simple food that we have at home. After all, that's what being at home is all about. That's why I enjoy my day off as well. Iusually spend it reading a book, catching up with friends or watching Gordon Ramsay shows. He is such an inspiration for his sheer attitude in the kitchen and passion for cooking. I'd like to believe that I carry at least two percent of that passion when I'm cooking.
Nevertheless, no matter how careful you are, mistakes do happen in the kitchen. And being in the profession that I am, it's important to handle the situation carefully. It often happens that the salt might be a little extra in a dish, especially curries. I like to use 'atta' and let the dough absorb the salt, bringing it to the right taste and consistency. There are simple tricks such as these that chefs everywhere can use to rectify their dishes.
The recipe that I am sharing today is of 'Yogurt and feta tapas' which is one of the simplest dishes that one can prepare. It's basically bread with toppings along with a little bit of seasoning. The use of hung curd and feta cheese amalgamates Greek and French flavours. It's a dish that anyone can make at home and is perfect to bite into when you want to relax and eat something light."
Yoghurt and Feta Tapas
Ingredients
* Feta cheese, 80 gm
* Yogurt, 100 gm
* Olive oil, 20 gm
* Parsley, 5 gm
* Black and green olives, 20 gm
* Bell peppers, 20 gm
* Thyme, 5 gm
* French loaf, 4 slices
* Butter, 10 gm
Method
* Toast the French loaf slices on both sides and apply some melted butter on one side.
* Mix the feta cheese and yogurt together till it's smooth in texture. Add parsley, olive oil and chopped bell peppers to the mixture.
* Top it up on the toast and garnish with olives and thyme.
Executive chef at 'Flechazo'
(As told to Anila Kurian)
It was always my dream to become a chef. So when I look at my life right now, I can happily say that I’m living my dream. Whenever I put on the chef’s coat, some sort of excitement is triggered within me and I just can’t wait to cook. I become a normal person when I take it off!
I had an ordinary childhood just like anyone else. It was when I started studying at culinary school that I began taking cooking seriously. I worked with a few hotel groups and a cruise line, travelled the world and finally came back to India for work. Somewhere along the line, my interest shifted from pastry making to Mediterranean cuisine.
I have to give that credit to the chef who trained me. Even though I wanted to be a pastry chef, he was the one who offered to take me under his guidance and teach me everything about the interesting world of Mediterranean cuisine. I was on a trial period for a week and fell in love with it instantly. I realised that the cuisine is so vast that there’s something new to learn everyday. The flavours are something we are familiar with yet so different. And over the years, I’ve carried my love for pastry along with me; I use the techniques I’ve learnt in the plating of my dishes.
My comfort food is anything that my mother prepares at home. I love the 'aloo paratha’ that she makes for breakfast. I love dipping one piece at a time in some curd to start my day. There are times when my family asks me to get into the kitchen and prepare something for them, but I try to stay away from it as much as possible. I always hear comments like, 'You are supposed to be a chef, you don’t even know how to cook rice correctly!’, all in good humour! I like cooking in the commercial kitchen and enjoy the simple food that we have at home. After all, that’s what being at home is all about. That’s why I enjoy my day off as well. I usually spend it reading a book, catching up with friends or watching Gordon Ramsay shows. He is such an inspiration for his sheer attitude in the kitchen and passion for cooking. I’d like to believe that I carry at least two percent of that passion when I’m cooking.
Nevertheless, no matter how careful you are, mistakes do happen in the kitchen. And being in the profession that I am, it’s important to handle the situation carefully. It often happens that the salt might be a little extra in a dish, especially curries. I like to use 'atta’ and let the dough absorb the salt, bringing it to the right taste and consistency. There are simple tricks such as these that chefs everywhere can use to rectify their dishes.
The recipe that I am sharing today is of 'Yogurt and feta tapas’ which is one of the simplest dishes that one can prepare. It’s basically bread with toppings along with a little bit of seasoning. The use of hung curd and feta cheese amalgamates Greek and French flavours. It’s a dish that anyone can make at home and is perfect to bite into when you want to relax and eat something light.”
Yoghurt and Feta Tapas
Ingredients
* Feta cheese, 80 gm
* Yogurt, 100 gm
* Olive oil, 20 gm
* Parsley, 5 gm
* Black and green olives, 20 gm
* Bell peppers, 20 gm
* Thyme, 5 gm
* French loaf, 4 slices
* Butter, 10 gm
Method
* Toast the French loaf slices on both sides and apply some melted butter on one side.
* Mix the feta cheese and yogurt together till it’s smooth in texture. Add parsley, olive oil and chopped bell peppers to the mixture.
* Top it up on the toast and garnish with olives and thyme.
Executive chef at 'Flechazo’
(As told to Anila Kurian)