Journalism of Courage
Patil feels that citizens are becoming more open and demanding when it comes to trying out world cuisines
Kiran Patil,
Executive Chef,Oakwood
For how long have you been in this profession?
I have been a chef for close to 15 years now. Ive been with Post 91 for 3 years,before which I used to work for Carnival Cruise lines
Tell us three ingredients that make any meal tasty?
Well,salt and pepper are the first two things that strike my mind. Apart from those,I would say herbs are an essential part of any cooking. For example,if its Indian cuisine then coriander is a must just like thyme or lemongrass are important herbs for Thai cooking.
The three preparations that you think are the perfect combination of taste and health?
Burnt garlic vegetable noodle soup
Bhoona Palak Makai
Khade masale ka Gosht
What is the one ingredient you absolutely cannot do without?
That would be salt. However,if Im preparing sweets then obviously sugar.
Are Puneites open to trying out new things?
I think that the people of the city are becoming quite experimental about their eating habits. At Post 91,we have a live cooking counter where we try to create new dishes for our patrons to savour. The popularity of the counter proves that Puneites want to try different things.
Lemongrass Cilantro Chicken Tikka (serves four)
Ingredients
Chicken Breast Boneless 400gms cut in to small tikka cubes,
Lemongrass 4 sticks,Cilantro 50gms,Ginger 20gms,Garlic 30gms,Green Chilli 3,Garam Masala 10gms (all pasted)
Salt to taste,
Hung Curd 120gms,
Chaat masala a pinch,
Clarified Butter 30gms
Marinate Chicken with Lemongrass,Cilantro,Green Chilli,Ginger Garlic Paste and Salt. Let it stand for 2 hrs. Add Hung Curd,Garam Masala. Arrange on skewers,cook in Tandoor or preheated oven at 250 degree Celsius. While cooking apply clarified butter on chicken. Cook for 8 to 10 minutes till chicken is cooked and juicy. Sprinkle chaat masala on tikka. Serve hot with mint chutney and cucumber salad.
