Global influences on Indian cuisine

A heady mix of global with a south Indian twist is the flavour of the season. Cuisines with a quirky spin –  the dehydrated dosa with tomato and coconut chutney, for instance –  which wins in terms of being global in the presentation and south Indian in its taste  are the way forward.

In keeping with the gastronomical preferences of today's patrons; these signature recipes like the ratatouille lasagna, truffled three cheese red rice kichdi and Mexican rice bean sauce with avocado salsa are the by-products of innovative and challenging concepts in the Indian F&B industry, that are an interpretation of contemporary culture and market demands, and yet classic in delivering a fine hospitality experience to its discerning customers. The message is loud and clear  –   sushis, dim-sums, bunny chows that are rustled up with a twist is what sums up as the flavour of  the global comfort food, which are curated offerings of modern Indian, Western and Oriental cuisines.  So sit back, and whip up some magic...

TANDOORI VEGETABLE CHAAT

ingredients

Baby corn (peeled) - 4

Mushroom (medium sized) - 4
Baby potato - 4
Broccoli - 4
Capsicum (red) - 1
Capsicum (yellow) - 1
Capsicum (green) - 1
Enokii mushroom - 4
Cashewnuts - 10 nos
Curd (hung curd)- 2 tbsp
Jeera seeds- 1/2 tsp                           

Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Chat masala - 1/2 tsp

Tata salt to taste
Ginger - 1
Garlic (peeled) - 6
Red chilli dried - 2
M D H chilly powder 1/2 tsp
Black salt 1/2 tsp
Kasoori methi 1/2 tsp
Mustard oil - 1 tbsp
Amul butter salted- 1/2 tsp
Amchur powder - 1/2 tsp
Lemon- 1

Preparation Method: (prep time 15-20 mins)

Wash, blanch (in turmeric water) and  dry the vegetables well. Keep aside. Ensure that the marination is prepared and uniform in its texture.

Now, take hung curd (as per prescribed quantities) in a bowl. Add all the spices, except chat masala. Whisk well.

Add the vegetables into the marinade. Mix them well, so that it is  properly coated.

The medium of cooking used here is clay oven (tandoor), which is pre heated.

Arrange all the vegetables on the tandoor skewer. Be gentle while doing so  that they don't break and fall off the skewer and put them inside the clay oven.

After 6 to 7 minutes, once you have a nice colour on your vegetables and your marinade is nicely cooked, take them out and put them into a bowl again.

Sprinkle chat masala, chopped coriander, mint and squeeze some lemon.  Mix well, arrange in a bowl or a plate and garnished with some onion salad and mint. (Serve it along with mint chutney.)

HONEY CHILLY GLAZED BEETROOT CARPACCIO YOGHURT DRESSING, COCONUT CHILLI AIR

Ingredients
FOR SOUTH INDIAN TADKA    
Mustard seeds - 1/2 tsp    
Curry leaves -  8    
Dal (black urad whole) 1/4 tsp    
Red chilli dried (guntur chilli) - 1     
Coconut oil 1 tbsp

HUNG CURD MIXTURE
Curd 3 tbsp    
Ginger 1/2 tsp    
Green chilly 1/2 tsp    
Salt to taste

HONEY CHILLI DRESSING    
Honey- 2 tbsp    
Chilly powder - 1 tsp
Coconut oil-  2 tbsp                
Vinegar - 2 tbsp    
Xantana -2 gms

BEETROOT MIXTURE    
Beetroot (chopped) - 1/2 cup    
Hung curd mixture -  2 tbsp    
South Indian tadka masala- 1 tsp    
Coconut whole - 2 tbsp
M D H chat masala         1/2 tsp    
Tata salt to taste    
l Lemon - 1

BEETROOT SPAGHETTI    
Beetroot -90 gm    
Agar Agar -5 gms    
Beetroot crisp -5 gms    
Olive oil powder -3 gms    
Black rice -5 gms    
Leeks -10 gms    
Peeled garlic -5 gm    
Coconut whole -10 gms    
Mint -2 gms    
Micro green mustard   -5 gms

COCONUT CHILLI AIR    
Coconut milk  - 10 gms    
Green chilly - 2 gms    
Lecite - 1 gm
    
OLIVE POWDER    
Olive oil (extra virgin)  - 5 gm    
Malto - 25 gm
    
BEETROOT CRISP    
Beetroot puree -2 tbsp    
Green chilli- 1    
Short grain rice -3 tbsp

Preparation Method: (prep time 15mins)

Heat coconut oil in a pan and temper mustard seed, curry leaf, channa dal and red chilli.Saute.

Mix chopped ginger, green chilli and salt with hung curd in a bowl.

Now, add honey, vinegar, red chilli powder and coconut oil in another pan and add xantana gum to thicken up the mixture.

Boil the beetroot water, add agar-agar powder to it. Through a syringe, pipe it in a spaghetti mould. Disconnect the syringe and place it in ice cold water. Now, with the help of the syringe, push it out from the mould.

Take first pressed fresh coconut milk and season it with salt. Add lecite powder andwhisk well to make a foam.

Whisk olive oil and malto powder together to make an olive oil flavoured powder.

Mix beetroot puree, green chilli and short grain rice in a mixer finely.  Spread it up on a silicon mat. Dehydrating it in an oven gives a crisp texture.

TRUFFLED THREE CHEESE RED RICE KHICHDI

ingredients

Mascarpone cheese - 1 tbsp
Red rice- 60 gms or 1/2 cup
Zucchini yellow (diced) - 2 tbsp     
Zucchini green (diced) - 2 tbsp
Carrot - 2 tbsp
Asparagus - 10 gms
Edamame pods - 2
Beans - 20 gms
Coriander leaves - 5 gms
Mushroom - 20 gms
Garlic (peeled) cloves- 5
Cheddar cheese yellow 20 gms/ 1 tbsp
Cheddar cheese white - 20 gms/
1 tbsp
Cheese parmesan - 20 gms/ 1tbsp
Tata salt to taste                                l
Ghee -10 gms/ 1 tbsp
Coriander powder-  1/2 tsp
Jeera seeds - 1/2 tsp
Turmeric powder - 1 tbsp    
De hydrated vegetables -5
Truffle oil-  1/2 tsp
Sabudana papad 1

BURANI RAITA

Curd - 4 tbsp
Garlic (peeled) - 1
Tata salt to taste
Green chilly- 1/4 tsp
Coriander leaves - 1/2 tsp
Black salt- 1/4 tsp
l Amul fresh cream- 1/2 tsp