Munching in the rain
20 July 2013 8:26 PM GMT
There is something inextricable about rain, a hot cup of tea and fried things. Sinful, greasy, friend things that any health freak would shun - but I do not understand monsoons in any other way. And things could not get better when The Imperial decided to teach us some of the easiest recipes to whip up this season.
Executive sous chef Prem Kumar Pogakula did what he does best, cooked up something brilliant at this Culinary Club chapter while Vijay Wanchoo, Sr. Executive VP and GM guided us through the session with some very valuable anecdotes and tips.
I remember a candid conversation with Chef Pogaluka about cooking (or the lack of it) and he had told me then that every kitchen always is stocked with ingredients to whip up something interesting. One should only know what to do and what to pick. The monsoon specials he made were the exact extension of that philosophy. All easy to source ingredients and extremely easy recipes.
From a Baby Corn Bezules to a Masala Onion Patti Samosas, Peri Peri and Panko Crumbed Prawns and the Warm Deep Fried Milk Chocolate and Toffee Chocolates, to name a few - the most ‘exotic’ ingredients on the list were the Spring Roll sheets and the Panko crumbs! The corn, the paneer, the prawns and even the chocolates that were transformed to little fried bits of heaven - were simple things that are found in almost all kitchens.
The Cheese and Chilly Quesadillas deserve a special mention, not just because they are quite perfect, but because if you do not have the authentic flat bread in question, a day old chapati also serves the purpose.
Some of the chef’s most favourite recipes made live in front of you with his own little twists. Perfect! The Hot Sweet Corn Fried Chat with Peanuts and of course the prawns are a must try but the hit of the day was surely the Masala Onion Patti Samosa. We can’t wait to try and make these at home!
Executive sous chef Prem Kumar Pogakula did what he does best, cooked up something brilliant at this Culinary Club chapter while Vijay Wanchoo, Sr. Executive VP and GM guided us through the session with some very valuable anecdotes and tips.
I remember a candid conversation with Chef Pogaluka about cooking (or the lack of it) and he had told me then that every kitchen always is stocked with ingredients to whip up something interesting. One should only know what to do and what to pick. The monsoon specials he made were the exact extension of that philosophy. All easy to source ingredients and extremely easy recipes.
From a Baby Corn Bezules to a Masala Onion Patti Samosas, Peri Peri and Panko Crumbed Prawns and the Warm Deep Fried Milk Chocolate and Toffee Chocolates, to name a few - the most ‘exotic’ ingredients on the list were the Spring Roll sheets and the Panko crumbs! The corn, the paneer, the prawns and even the chocolates that were transformed to little fried bits of heaven - were simple things that are found in almost all kitchens.
The Cheese and Chilly Quesadillas deserve a special mention, not just because they are quite perfect, but because if you do not have the authentic flat bread in question, a day old chapati also serves the purpose.
Some of the chef’s most favourite recipes made live in front of you with his own little twists. Perfect! The Hot Sweet Corn Fried Chat with Peanuts and of course the prawns are a must try but the hit of the day was surely the Masala Onion Patti Samosa. We can’t wait to try and make these at home!
Next Story
