Travelling helps to discover flavours and recreate them based on previous experiences. Our very own executive Chef Neeraj Tyagi from Shangri-La’s-Eros <g data-gr-id="43">Hotel,</g> talks about his experience and shares his signature dish.
When and how did you decide that you wanted to be a chef?
My father was in the Indian Army because of which we had to re-locate often and hence, I had the opportunity to experience various cuisines from all over India. This has allowed me to develop an unrivalled passion for gastronomy.
If you didn’t become a chef what <g data-gr-id="37">other career</g> would you have chosen?
If not a Chef, I would have wanted to join the Indian Army like my father as I hold the highest respect for this profession.
Tell us something about your time in Jordan? How is the industry different there as compared to India?
In the time span of six months that I worked in Jordan, I got to experience authentic Lebanese cuisine. I studied their food habits and realised that spicy food is not something that they are fond of. As compared to the Indian food scenario, the varieties in flavours aren’t as vast as we have in India. The restaurants tend to stick to Lebanese cuisine and not experiment too much with international cuisines.
You have worked in Singapore, Maldives and the Ritz. How was the experience?
It was an enriching experience to work in Singapore, Maldives and London. Singapore offered every possible ingredient and every possible flavour. F&B is such an extensive and varied industry that it makes a Chef’s life very exciting. In Maldives, I met people from different countries as it is a fantastic tourist destination and the weather is wonderful.
How do you plan to make Shangri-La different from all the other hotels in Delhi?
Shangri-La’s-Eros Hotel is a wonderful establishment and is currently undergoing an entire F&B revamp. I shall be planning, implementing and overseeing the diverse and unique food and beverage offerings at the hotel scheduled to open shortly. Shangri-La brings its very own signature restaurant, an advocate of the fragrance of Chinese culture to the culinary Czars.
Can you share with us the recipe of one of your special dishes?
<g data-gr-id="73">Recipie</g> for Iberico pork belly wrapped Black Cod with water chestnut mousse, pumpkin, chorizo & prawn croquette and lemon verbena sauce.
Method
Take cod fillet and season it with sea salt and wrap it with Iberico pork belly. Cook it in <g data-gr-id="102">pre heated</g> oven.
For water <g data-gr-id="101">chest nut</g> mousse: Take a pan and add water and salt when it becomes to boil, add water chest <g data-gr-id="100">nutand</g> make puree when it becomes tender. Adjust the seasoning, add butter and keep it aside.
For pumpkin puree : Boil yellow pumpkin and make the puree. Add butter and keep it aside.
For Chorizo & prawn quenelles: Chop chorizo and prawn. Add thick white sauce, adjust the seasoning and make quenelles. Keep it in chiller for 30mins, crumb it and fry. <g data-gr-id="99">Sear</g> oyster mushroom and keep it aside.
For lemon verbena sauce: Take unsalted butter lemon verbena and crushed pepper and blend it.
Garnish
<div data-style="display: inline !important;">Caramelized Italian lemon crushed and micro greens
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Ingredients QTY
Cod fish fillet 640gms
Iberico pork belly slice 80gms
Pumpkin 350gms
Water chestnut 230gms
Chorizo 30gms
Prawn 30gms
White sauce 100ml
Italian lemon 1no
Lemon verbena 10gms
Oyster mushroom 15gms
Sugar 15gms
Butter 80gms
Micro greens 5gms
Sea salt 10gms
Pepper 5gms
Olive oil 80ml