Cook like a chef: Whip up these signature dish recipes

Chefs from India’s finest restaurants share recipes of their signature dishes for you to whip up in your kitchen. Avantika Bhuyan lists them.

Soumya Goswami Executive chef, The Oberoi, New Delhi

The prawn coconut chilli is a variation of the traditional Malabar curry and one of the signature dishes at our restaurant threesixty. We are even showcasing it as part of our ongoing ‘Coast to Coast’ festival.

I have tried to maintain the authenticity of the original dish by having the spices and chillies flown in from Kerala. The presentation too is traditional as we usher in the dish in a terracotta pot with all the classic accompaniments.

We have given it our signature twist by a special lemon rind and lime leaf along with a little more pepper corn and chilli than is traditionally put.

Prawn Coconut Chilli Curry

Ingredients

4 tbsp oil or ghee
10 fresh curry leaves
1/ 2 tsp black mustard seeds
1/ 4 tsp fenugreek seeds
1 medium onion, finely chopped
1 tsp fresh ginger puree
1/ 2 tsp fresh Kerala chilli powder
1tsp coriander powder
1/ 2 tsp turmeric powder
150g creamed tomatoes
100ml chicken or vegetable stock
1/ 4 tsp tamarind paste
300ml thick coconut milk or cream
500 gm deshelled and deveined prawns

Method

In a wok heat 3 tbsp of oil until hot. Tip in half the curry leaves and mustard seeds, and all of the fenugreek seeds and ginger. Add the onions and fry till golden on a medium heat.

Add chilli, coriander, turmeric and fry for 2 minutes. Pour in the creamed tomatoes and tamarind paste. Add the stock and simmer; put in prawns and cook for 10 minutes.

Reduce the heat, add the coconut milk.

In a small pan, heat 1 tbsp of oil and fry the other half of curry leaves and mustard seeds for 20 seconds then tip into the curry. Stir and serve.

Like this recipe? Click here for more food features!

Nitin Kulkarni, Executive chef, Indigo, deGustibus Hospitality, Mumbai

The lobster risotto has been on the menu since 1999, when Indigo started. Initially, we used to fry the lobster meat and then combine it with the risotto. But now we broil the lobster tail.

Earlier, we used capers in the recipe but have now started using lima beans. It’s a pretty straightforward recipe but takes a bit of time as the lobster stock has to be reduced for hours.

Try it at home for 8-10 people, when celebrating a special occasion.

Lobster Risotto

Ingredients

700 gm pre made risotto rice ( arborio)
200 ml lobster reduction
200 ml white chicken stock
5 gm dry tarragon
3 gm dry sage
120 ml fresh cream
140 gm fresh lobster tails (4 medium size lobsters)
60 ml brandy
10 gm chopped garlic
40 gm freshly grated parmesan
5 gm chopped parsley
100 gm unsalted butter
Salt & pepper- to taste
100 gm blanched Edamame beans

For lobster reduction:
4 lobster heads
100 gm tomato puree
100 gm butter
1 each of onion, carrot, celery, steam leeks
60 ml house brandy 

Method

For lobster reduction: Clean lobster heads in cold running water. Place the washed lobster heads on a baking tray and roast in pre- heated oven till they change colour to bright orange. Remove from the oven and crush them using a wooden kitchen hammer. Dice the vegetables roughly. Melt the butter in a heavy bottom pan. Sauté the vegetables in melted butter. Add the crushed lobster heads and sauté well. Add tomato puree and cook the mixture on a slow flame for about 10 minutes. Add double the quantity of water and keep it on slow flame to reduce the liquid. Keep it simmering for about 3 to 4 hours on slow flame. Remove from the flame and strain it with a sauce strainer.

To finish the risotto, melt half the quantity of butter in the pan and add chopped garlic to it and then the pre- made risotto rice. Add lobster reduction and white chicken stock to it. Simmer till the rice has absorbed half the stock. Add dry sage, tarragon, grated Parmesan cheese and half the quantity of fresh cream and simmer it for few seconds.

Cut the lobster tail lengthwise through the centre. Devein the lobster tail, marinate with salt, pepper and lemon juice. Top it with tsp butter & place it in a pre-heated oven.

Roast the lobster tails in the preheated oven at 350 degree for 6 to7 minutes. Place the risotto in the pasta bowl and then the lobster tail in the centre. Garnish with blanched Edamame beans.

Manish Mehrotra Executive chef, Indian Accent, New Delhi

Galawat is one of the most famous kebabs in India. It is difficult to do a twist on a thing so well known, but I took it as a challenge.

Foie gras and galawat have some common traits. Both have very delicate textures. The idea behind using foie gras is to enhance the texture of the galawat.

I believe that the readers who can procure the right ingredients are the ones who will also have the sensibility to make the dish.

Foie Gras Stuffed Galawat with Strawberry Green Chilly Chutney

Ingredients

100 gm goat chunk fine mince 5gm raw papaya paste 10 gm ginger- garlic paste 15 gm roasted bengal gram powder 15 gm desi ghee, 1 gm salt 2- 3 strands of saffron 2gm Kashmiri chilli powder 1gm green cardamom powder 1gm mace powder 1gm garam masala powder 20 gm foie gras For strawberry chilli chutney 50 gm strawberry dices 10 gm chopped red onion 5ml oil 3gm chopped green chilli 1star anise 2gm cooking fennel 1gm salt, 10 gm fine sugar 5ml balsamic vinegar

Method

For galawat: Put the goat mince, raw papaya paste, ginger garlic paste and salt in a mixing bowl. Leave it for 10- 15 minutes and then add rest of the ingredients. Mix thoroughly. Smoke the mixture and leave it for 12 hours. Take 25 gm of mixture, stuff it with foie gras and give a patty shape. Grill it on a non- stick pan.

For the chutney: Heat oil in a saucepan, crackle fennel and star anise, add chopped red onion and sauté till translucent. Stir in green chilli and strawberry dices. Cook for 2- 3 minutes. Add balsamic vinegar, sugar and salt. Chill it thoroughly.

Amit Chowdhury Executive chef, Taj Mahal Hotel, New Delhi

As a kid, I used to see my granny making pickles in the martabaan. So that was the inspiration behind the dish.

We marinate the meat in spices and slow cook it in the martabaan. After that we put in the pickling agents. This lends a tanginess to the dish that is reminiscent of the childhood pickles.

You get martabaans at Dilli Haat and elsewhere, but take care as low- quality vessels crack when placed on fire. What you can do is marinate the mutton and partially cook it. Then put it in a vessel, seal it with dough and place it in the oven for 15 minutes at 350- 360 degrees.

Martabaan Ka Meat

Ingredients

1000 gm lamb boti
75 ml oil
Whole garam masala
250 gm chopped onion
30 gm ginger garlic paste
10 gm turmeric powder
15 gm deghi mirch powder
25 gm coriander powder
225 gm tomato chopped
1000 ml lamb stock
45 gm stuffed red chilli pickle
10 gm green chilli julienne
10 gm ginger julienne
15 gm garam masala powder
30 gm chopped green coriander

Method

Heat oil, add whole garam masala. Once it starts crackling, add chopped onions and sauté till golden brown. Add ginger garlic paste, add lamb boti and sauté it properly. Then add dry masalas and again bhuno properly.

When boti is 50 per cent done, add chopped tomatoes and lamb stock. Cover it and then cook it on slow fire. Add red chilli pickle when lamb is almost done. Remove when done.

Add burni, ginger juliennes, julienned green chillies, chopped coriander and garam masala.

Christophe Gillino Executive chef, The Leela Palace, New Delhi

I believe this dish will perfectly suit the Indian palate. We specially get fresh local fish from Chennai for this dish. The dish seems creamy but we actually add no cream to it.

I usually serve this as a main course, but it can also serve as a starter if we reduce the portions. Of course the most important part of Bisquebouille is the broth.

Each single ingredient is a must, the taste will change if we miss any ingredient. Also, very important — the fish must be fresh.

Bisquebouille

Ingredients

For the broth:

2 tablespoons olive oil
1cup onion, chopped
1/ 2 cup celery, chopped
Salt and pepper
3 cloves garlic
1 bay leaf
8 peppercorns
2 sprigs thyme
1 pound fish bones
Water to cover 1 cup of Pernod

For the Bouillabaisse:
Spaghettis of 4 zucchinis made with mandolin
2 pounds assorted small whole fresh fish from the Mediterranean such as whiting, squid, sea bass, scorpion fish, angler fish, cleaned and filetted ( a filet of each per person)
4 pieces of salmon filet
4 large shrimp
1/ 2 pound mussels

For the Rouille:
1red pepper, roasted and peeled
2 cloves garlic
1piece of white bread cut into pieces
1 egg yolk
1 tablespoon Dijon mustard
Juice of one lemon
Salt and pepper
1/ 2 cup olive oil

Method

For the broth: In a large sauce pan heat olive oil. Add onions and celery. Season with salt and pepper. Sauté for 3 minutes. Add garlic and cook for 1 minute, add bay leaves, peppercorns, and thyme. Tip in the fish bones, Pernod. Flambé for 1 minute, then add water. Get the liquid to boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat; set it aside for 20 minutes and strain.

Finishing: Pan fry the fish and reserve, mix the bouillabaisse with the Rouille for 5 minutes at least in order to get some foam on top of the sauce. Add pan fried zucchini spaghettis with olive oil. Roast 4 toasts with olive oil and garlic.