1. If not a chef then which profession would you rather be in?An oyster diver and a script writer! I'm more of an outdoorsy person and I love scuba diving. Script writing because I like to see the funny side in everything! Having said that,I consider myself very lucky to be in such an interesting profession and I completely enjoy every moment of it. 2. Which cooking method you feel is the healthiest?Steaming healthy as hell and yet can be extremely tasty if done right. Ingredients play a key role here,along with correct amount of seasonings and flavouring. 3. Which ingredient according to you,outside salt,makes a dish tasty?Love! Every time I cook,I cook as I would cook for my family. 4. Do you prefer Indian or Continental food?I prefer good food,period. I have the privilege as a chef to work for and indulge in food simultaneously. Each cuisine is special in their own respect and as a chef,I enjoy experimenting with different cuisines. I'm open to learning more about the food of any region and how its culture plays the most vital role in it. 5. Which is the one dish that reminds you of home the most ?Aloo ke parathe ,along with makkhan and malai . Soul-food! 6. Puneites are sworn foodies,are they experimental too?Lately,yes. The trend is to experiment with new cuisines and concepts; there are restaurants trying to do different things to please the ever demanding clientele. This is also good news as it pushes everyone be more innovative and bring out their creativity. 7. Which food item is the best representative of Indian cuisine?Murg Tikka Butter Masala. Any day of the week. Butter ChickenIngredientsFor Chicken tikkaChicken leg boneless 200 gmDeghi mirch powder 15 gmGaram masala powder 10 gmKasoori methi 5 gmBlack salt 5 gmGinger garlic paste 5 gmHung curd 100 gm For Makhni GravyTomatoes 100 gmCashewnut 30 gmButter 20 gmCream 60 gmWhole Indian Spices 50 gmDeghi mirch powder 5 gmKasoori methi 5 gm Method:Clean and marinate the chicken with salt,lemon juice and ginger garlic paste. Keep aside for 30 mins. Make a marination using hung curd and powder masala. Apply the marination to the chicken and keep it overnight. Blanch the tomatoes with whole spices till they get soft. Puree the tomatoes in a blender. Boil cashew nuts and grind to a smooth paste. In a handi,heat some oil; add ginger garlic paste and sauté till golden brown. Add the tomato puree and cashewnut paste and simmer the gravy for 30 mins. Add in deghi mirch powder to the gravy and simmer for some time. Cook the marinated chicken in tandoor till it is juicy. Add the cooked chicken into the gravy. Finish the gravy with cream,butter and kasoori methi. Serve with roti and kulcha
