Pucca Parsi

Maurya Sheraton Executive Chef Gev Desai is a difficult person to pin down in simple sentences on paper. He8217;s all over the world of cuisine. He8217;s so deeply into the subject and so neck deep in his administrative work, that I can8217;t grasp any tangible facts to sum up in less than 500 words. And to top it all, he has the abstract air of a master and should I say a brilliant Parsi? But with a lot of gentle prodding, I come to the simple core of a man who loves cooking at home, simply because he doesn8217;t get a chance to do it at the hotel. 8220;I long to cook at the Maurya kitchen 8212; every day I start a dish and then am called away and forget all about it,8221; he muses. Of course, the dish doesn8217;t burn, for the sous chef takes over.

At the hotel Chef Desai dabbles in the world of high-tech. He flits from the imported design sponge machine for his cakes to his computerised plans for the day. He uses the best ingredients garnered from all over the world and the Capital8217;s premier suppliers. But at home his wife keeps the fridge stocked from the local market, especially on Saturdays, for she knows Gev likes to rustle up meals for her and the kids on Sundays. Simple dishes are what he fancies for home cooking. A traditional breakfast of Parsi scrambled eggs or pasta with a touch of Thai.

Eating out is always the children8217;s choice and that is mostly fast-food. Chef Desai visits other five-stars only to 8220;evaluate the competition8221;. He sometimes misses the simple Mumbai eateries which offer good food at reasonable rates chaanp at the Paradise restaurant in Mahim and pork vindaloo at City Kitchen make his mouth water sitting in his office at Delhi. We present one of Chef Desai8217;s favourite recipes for readers to try out.

Sausage Akuri
Ingredients:Frankfur-ter sausage, 4; eggs, 6; milk, 1/3 cup; malai, 2 tbs; chopped tomato, 1 large; brown onion, 1/2 cup; brown garlic, 1 tbs; red chilli powder, 1/4 tsp; haldi, 1/4 tsp; zeera powder, 1/4 tsp; dhania powder, 1/4 tsp; butter, 50 gms; salt to season; fresh coriander for garnish.

Method: Poach frankfurters for three minutes and keep aside. In a kadhai or frying pan, melt butter and add chopped tomato; saute for three minutes. Add all powder masalas, brown onion, brown garlic you may save a teaspoon of each for garnish. Saute for further two minutes and remove from fire.Now, break the eggs into the pan, add malai, milk, salt, and whisk the lot together. Cut the frankfurters into small roundels and add to the pan. Return to the fire and scramble till soft or lumpy, according to your personal preference. Garnish with chopped coriander.