I love good food. But anyone who knows me
personally will vouch for the fact that I’d rather be outside the kitchen that
in it. However, I find that my love for good food takes me to the kitchen more
often these days. While I try to replicate some of my favourite dishes that I
eat out I also keep an eye out for refreshing recipes that can easily be put
together to give a gourmet angle to a home-cooked meal. One such recipe that I
have followed umpteen times is a side dish of broccoli, red chillies and
slivered almonds, served chilled. I had seen it on Everyday Exotic, a food show
hosted by Canadian chef Roger Mooking, aired on TLC.
Roger is currently in Delhi to launch the first
Indo-Canadian cookbook that has been put together by the Canadian High
Commission, featuring recipes by Roger himself and Indian celebrity chefs
Sanjeev Kapoor and Manisha Bhasin, among others. An Appetite for Fusion will be unveiled Canadian High Commissioner,
Nadir Patel on March 19. The event is co-presented by Delhi Gourmet Club.
![]() |
Top: Chef Roger Mooking; Bottom: Chef Roger with the Shangri-la team. |
So, when I am invited for a cooking demo
with Roger Mooking at Delhi’s Shangri-la by Eros Hotel I make the time to
attend despite having a packed day. The limited participation makes for easy
interaction with the chef. While creating dishes from the aforementioned
cookbook – lamb kebabs, rice and black-eyed peas pilaf and long simmered tamarind
sauce – Roger shares many cooking tips. (For details about the recipes do pick
up a copy of the book.)
-
Use a combination of minced garlic and chopped garlic as a
marinade for meats. The different sizes allow the garlic to permeate the meat
entirely as well as form a caramelized crust on top.
-
While grilling any meat it is advisable to not disturb it
too often. Initially the meat will stick to the grille but once the crust starts
forming it’ll start peeling off on its own.
-
Blanching black eyed peas helps to release the gas from
them that then doesn’t get transferred to the dish.
-
While sautéing onion and garlic add a little salt to draw
out the moisuture slightly. This will prevent it from burning.
-
Adding a citrus element to any dish, sweet or savoury,
opens up the flavours. The acid opens up the palate allowing the flavours of
the dish to be enjoyed more fully.
While using ingredients such as coriander and tamarind Roger
confessed to enjoying the fact that he didn't need to explain each ingredient
to us unlike in North America where most people are not too familiar with the
correct use of these ingredients.
![]() |
Chef Roger prepping the Lamb Kebabs. |
“Food is a way for the world to come together,” says Roger. Being
in born in Trinidad, attending cooking school in Toronto, having a Chinese
grandfather and close affiliation with a Telugu family is just a part of
Roger’s multi-cultural influence that finds its way into the fusion fare that
he serves in his restaurant. “When cooking fusion food, it’s important to work
with a few ingredients, lest there is con-fusion!” he laughs.
![]() |
The Chef and I. |
Hi Shibani, it was lovely meeting you at the event. Your blog lives up to its name. Look forward to reading more of your adventures in food.
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I like the tips you mentioned - will try that out soon. If you have more tips or recipes from this event, please share
ReplyDeleteHi Shivani, thanks for writing in. I look forward to meeting you at more foodie events.
ReplyDeleteThanks Puja! Yes, some of these tips are really simple, but good to know. I will continue posting more tips and hopefully some recipes too. So do keep an eye on Appetising Tales.
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