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Chef's Kitchen of exciting possibilities

Megha Mamgain

Updated: December 3, 2013, 1:38 PM IST
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If you love Indian food with all its complexities of flavour, the punch of spices and the medley of aromas... If you love eating out but are bored of the same old mundane menus... Well then, this post will excite you (We'd be happy otherwise too!). This weekend I was invited into a chef's kitchen, a kitchen where your taste buds rejoice with every spoonful of food packed with unexpected flavours.

I was with Chef Dheeraj at the Indyaki at Radisson Blu, New Delhi, Paschim Vihar and I was in for a treat. For what can be better than a place that fuses the best of all cuisines and places before you dishes after dishes, that make you drool for more... Yes! I pass the test of being a real foodie.

The Chef promised to give me one recipe at the end of this meal, which I could share with you all. I had, ahead of me the tough job of narrowing it down to that one dish whose secrets I wanted revealed.

At Indyaki you have the option of sitting by the live grill, and enjoy a conversation with your Chef as he gets to know your pallet and your preference of taste. This of course is Teppanyaki inspired cooking - A very hot grill and flash cooking, with a little showmanship by the chef where he flips the spatulas and catches them in mid-air, also if you ask for it - a flamb! Eating at Indyaki is as much about the visual treat as it is a treat for the taste buds.

There is a system to the service here. I was first served a hot salad of robust sprouts and corn infused with Indyaki signature sauces. This was only, so the chef could gauge my taste. The guests at this point are asked questions that would help determine what the chef would serve them in the course of this meal. Is the heat good for you? Is it too salty? Too bland? My heart warmed up to this instantly... this is so personalized! A restaurant, with a Chef who is so dedicated to making this meal perfect for me... no bulk cooking here... everything is cooked fresh, on this hot grill, right in front of my eyes. The Chef welcomes interactions and is willing to even reveal some of the secrets of the recipe.

And secrets there are... and that's what makes the food so interesting and keeps the taste buds tantalized. Take for example the grilled prawns served with a sweet tomato chutney sauce that reminds you of the south Indian mango and jaggery chutney, or the Sandwitch paneer tikka barbequed cottage cheese with nuts stuffed in between and enveloped in a spicy pickle called Chunda. The Chef revealed that Chunda is a Gujarati pickle, painstakingly made out of mango.

Another must have when you go to Indyaki is what is called "Roti pe Boti' mince chicken cooked with dry coconut and curry leaves with a tiny little malabari paratha. Writing of this is making my mouth water. There is also a vegetarian variant of this "Roti pe Soya' and is as good.

I did get to eat a lot and it was close to impossible to decide that one recipe that stood out the most! But then, one dish just spoke to me, with all its spice, the tenderness of the flesh. This is the dish with the edge and the punch of mirchi that is so intrinsically Indian and yet so surprisingly international - The Indyaki Tawa Machchi! As I dig into it, the fiery sauce and the succulent flesh almost amalgamate into each other. And although by now, I'm kinda full, I chomp away with a renewed fervor. Guess that's what a good dish does to you. This is a very well crafted dish and now we can try this at home.

And here's my well earned recipe:


Sole Fish Fillet: 200gm

Ginger and Garlic Paste: 20gm

Lemon Juice: 10ml

Finely Chopped Onion: 20gm

Finely Chopped Capsicum: 20 gm

Finely Chopped Red Chilli: 10 gm

Salt to taste

Egg white: 01 egg

Finely Chopped Coriander: 10 gm


Cut the fish fillet into 4 equal sizes portions and wash well. Pad dry the fish with clean cloth.

Marinate the fish with ginger garlic paste, salt and lemon juice. Leave for 2 hours Take a bowl and mix all chopped ingredients with egg white, add salt at the end. Apply this mixture on one side of the fish fillet and cook on a flat grill or a non stick flat pan.

Apply little oil while cooking. Cook for 15 on both side and serve hot with mint chutney.

CHEAT SHEET: If you have red chilli pickle at home, (made at home or purchased- anything will do) use that as a paste with the chopped Onion and Capsicum.

I really enjoyed this dish, if you love fish but the stench of it makes you a little uncomfortable- then this is definitely for you. Try this at home or at Indyaki, which is open for dinner all days. You could choose to sit by the grill and eat unlimited, for something close to Rs. 1800 per person or could order la carte.
First Published: December 3, 2013, 1:38 PM IST

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