UNIQUE LEARNINGS
OF RIVAAYAT
18 March 2015. An unforgettable, productive day for me.
Sample this:
07.30am: Meeting Chef
Parvinder Bali (Programme Manager- Culinary Services,OCLD) at Maidens
Hotel.
12 noon: Meeting Chef
Rohit Gambhir at Oberoi New Delhi.
06.00pm: Meeting Chef
Ravitej Nath at Oberoi Gurgaon.
Interviewing the three great Chefs of Oberoi Group(all
three based in Delhi, all three deeply involved in RIVAAYAT),in one day is one
thing; and then writing the blog stories for my RIVAAYAT series next day, is
another. One more good news: I had an opportunity to meet Vikram Oberoi (from April 01 2015, he will be the Managing
Director, Oberoi Group) at his office in Delhi. One hour-productive fruitful
meeting. We were meeting after five years.
One thing that I found most appealing in RIVAAYAT is
this: the idea of giving.
The joy is in giving; not in receiving. This aspect
impacted me very deeply. Sharing knowledge on reviving old recipes is also
giving. The benevolent expect no return for their dutiful giving. How can the
hospitality world ever repay the RIVAAYAT?
The Chefs in Oberoi Group understand the duty of giving.
Chef Bali gifted me a cookbook penned by him. I was really touched by this
gesture. He also shared with me ten unique learnings of RIVAAYAT. Remember:
Altogether there were 200 plus learnings.
Allow me to
dedicate this blog to all the Chefs in India and abroad, especially those
specializing in Indian cuisine.
Now, the learnings shared by Chef Bali.
1. While
boiling the rice for Biryani, the water should be heavily salted and it must be
like ocean water.
2. Instead
of using the whole garam masala, use the same quantity in powdered form and add
to the dish for more flavors
3. In
Rampuri dishes, only yellow chilli powder is used and all meats used in kebabs
are fatless.
4. Tamarind
water should be added at an earlier stage than later. Tamarind also acts as a
thickening agent.
5. When
marinating meats overnight, do not add yoghurt as it will leave water and flavors
of the masalas will not penetrate the meat.
6. For
making almond paste in brown color dishes, soak almonds and grind with the skin
on.
7. Add
only hot water to curries while preparing. Adding cold water will cause loss in
flavors.
8. When
making stuffing for bhindi or baingan or any vegetable, mix the masalas with
desi ghee for ease of filling. Do not use water to make a paste.
9. Add
the tea leaves to the Pindi Channa only when it is 75% cooked. Or else, it will
become hard and tea will become bitter.
10.Don't put onions into
baingan ka bhartha as it makes it sweet and while cooking bhartha, cook it with
stems and serve along with the stems. It enhances the flavor.
Those who know duty deeply never neglect giving. The
Chefs in Oberoi Group are givers of the first order.
RIVAAYAT is really resplendent!!!
Text: R Kesava Mallia in New Delhi
Pic: Courtesy:Chef Simran Singh Thapar, Executive Chef, Maidens
Hotel,Delhi.
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