Art culinaire

Chef Ajay Anand, director of culinary at Pullman & Novotel, New Delhi Aerocity, is the mastermind behind all the finger licking food that the guests get to relish in the restaurants. The person who serves everyone with a smile shares some unkown facts about himself:

Favourite cook at home:

Every Punjabi loves a creamy, butter chicken dish and I’m no exception. My mother is 80 now; though she’s pleased to have a son who’s a chef, she still claims her version is much better than mine.

Favourite dish among the menu:

My Personal favourite is Escargot Bourguignon — a classic French delicacy.  I know that snails do not appeal to everyone, but for those who love them! The Bourguignon simply means from Burgundy, and this recipe is a traditional preparation. If you haven’t had the pleasure to try them, they are super easy to make. The snail itself has a wonderful flavour and the texture is similar to a mushroom.  It is a perfect way to begin an authentic French dinner.

Favourite cuisine:

I am a passionate professional who loves serving what I relish. I swear by the motto ‘Imagination Unlimited’ whilst at work. My cooking style has evolved from the techniques and flavours from cultures around the world but is rooted in classic French traditions. I endeavour to balance European traditionalism with Asian minimalism and American ingenuity.

About French cuisine:

French cuisine is a unique cultural experience that moulds flavour in nutritious food with beauty, leisure and therapeutic preparation. Making and savouring French food is an art that takes a lifetime to master, yet requires time to appreciate its splendour. Exploring French cuisine is considered an art, a tradition and a way of life.

Escargot Bourguignon:

Ingredients

Large French snail’s meat- 300gm
Unsalted Butter – 150gm
Cognac – 60ml
White Onion Chopped – 100gm
Garlic Chopped – 50gm
Fresh parsley chopped – 100gm
Salt and pepper to taste
French brioche buns -8gm each

For Bourguignon Butter

Butter Unsalted – 200gm
Onion & Garlic sauteed – 50gm
Breadcrumb – 10gm
Lemon Zest – 2gm
Parsley Chop – 50gm
Salt & Pepper to Taste

Instructions

Preheat your oven to 200 degrees Celsius. Quickly Blanch Snail and chill it in ice water. Take a pan, cook onion & garlic in butter deglaze the pan with brandy, add snail meat to it and season. Keep it aside.

For topping bourguignon butter, Mix all together the butter, shallots, garlic, parsley and add salt and pepper to taste. Spoon mixture into each Brioche bun shell and top it with butter mixture. Cook until the butter is nice and bubbly.