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Proud moment for chef Vikas Khanna in New York

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By NewsGram Staff Writer

New Delhi: Michelin Star chef Vikas Khanna had an emotional moment on September 24th as he served a seven course culinary treat to Prime Minister Narendra Modi and top CEOs of global companies in New York.

“We wanted to tell a story not just of food and this was the best way of telling the story of India. I thought that was the most important part… I got an opportunity to showcase so much of India through this,” Khanna told IANS on the phone from New York.

Talking about the table which had a cumulative worth of approximately $4 trillion, Khanna says that he feels very “proud” as this dinner would help the “economy and the future generation of the country”

“I do not understand money… But what I do understand is that these people will help in giving an impact to the economy of India and the future generation and I feel very proud,” he said.

The meal included Indian delicacies with a modern twist. Some of the delicacies included Poha at Ganesh Chaturthi, Khandavi from Uttaryan, Sali Boti sauce at Navroj, Sol Kadhi from Shigmoutsav, the Coconut chutney mousse from Pongal, beetroot Poriyal served at Onam and the Bisi Bili bath from Ugadi.

At the same time, the scale and grandeur around festivals like Diwali, Eid, Holi, Shivratri, Baisakhi, Teej, Christmas got accentuated with the fifth dessert course and other select dishes such as Corn Dhokla and Peda as a part of the overall menu.

Khanna, who was also invited to the White House to host a dinner, says that the only thing he found “difficult” for the dinner was “choosing the dishes” .

“The difficult part was ‘which dish to choose?’ because all these dishes are close to my heart. I wanted to choose something which was great in combination as it was a pre-plated dinner… and in such a kind of dinner (events) you need to think about 10,000 flavours that are combined together,” he added.

(With inputs from IANS)

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Bring Out the Chef in You By Trying These Recipes

Test your culinary skills with these recipes

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recipes
Top chefs and experts bring you healthy and easy home recipes. IANS

Locked up in your home with absolutely nothing to do. Why not test your culinary skills? Top chefs and experts bring you healthy and easy home recipes.

Paneer / Tofu Satay recipe

by- Ashish Joshi, Executive Chef at Jaypee Siddharth

Ingredients

  • Paneer / Tofu: 200gms
  • Thai Red Curry Paste: 2tbsp
  • Coconut Milk: 6tbs
  • Fresh Red chilli: 2
  • Oil: 30ml
  • Lemon Grass : 1
  • Lemon Leaf: 2
  • Glangal: 1 small
  • Coriander: 5gms
  • Lemon: 1
  • Salt: To taste

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Method

  • Mix all the ingredients together in a bowl except the paneer / tofu.
  • Cut the paneer / tofu inti � inch thick finger shape.
  • Now put the ready mixture of step 1 over the paneer / tofu fingers and mix well. check for seasoning and let it marinate for 1 hour.
  • Put the marinated fingers on individual stay stick or a long toothpick.
  • Cook on a grill and baste with oil. When cooked remove from grill and serve hot on a sizzling plate along with peanut sauce.
recipes
Vegetable, Sprouts and Oats Cutlet is one of the most healthy food item and the easiest recipes. IANS

Peanut sauce

Ingredients

  • Coconut milk: 1cup
  • Peanut : 1/4cup
  • Red curry paste: 1tbs
  • Lemon leaf: 02-03
  • Coriander: 5gms
  • Galangal: 2gms
  • Fresh red chilli: 2-03nos
  • Salt: To taste

Method

  • Blend the above ingredients together till smooth.
  • Heat the pan and put oil add the above paste into it and reduce it till it is a thick coating
  • consistency.

Vegetable, Sprouts and Oats Cutlet recipe

by Anuj Mathur

Chef de Cusine- Indian – Paatra Jaypee Greens Golf and Spa Resorts

Ingredients

  • Chopped carrots: 20gms
  • Chopped beans: 20gms
  • Green peas crushed: 20gms
  • Home grown sprouts: 100gms
  • Cottage cheese grated: 30gms
  • Oats powder: 40gms
  • Cumin: 5gms
  • Ginger chopped: 5gms
  • Green chill chopped: 5gms
  • Salt: as required
  • Hing: as required
  • Peanut oil: for shallow fry/20ml
  • Fresh coriander chopped: few sprigs

Method

  • In a pan put peanut oil. Add cumin, Ginger, Green chillies, hing and Saute well
  • Add carrot, beans, peas and saut� well till tender.
  • Add Turmeric, saute and remove from flame and cool it in a plate.
  • Mix together mixture, cottage cheese, oats powder and salt and chopped coriander.
  • Divide in small portions as desired and give shape, dust with oats powder.
  • In frying pan shallow fry cutlets with peanut oil till golden brown from both sides and become crisp.
  • Serve with mint chutney, tomato ketchup.

Pair these delicious dishes with some exotic cocktail, which are easy to make at home. Expert from Grey Goose India — world’s first super-premium vodka from France – shares recipes.

recipes
Grapefruit Caipiroska is made using the finest vodka. IANS

Grapefruit Caipiroska

Ingredients

  • Grey Goose Original: 50mls
  • Pink grapefruit wedges: 4
  • 1 bar spoon on caster

Method

Shake with cubed ice, and pour into old fashioned glass, garnish with slice of grapefruit

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Grey Goose Le Fizz

Ingredients

  • Grey Goose Original: 45ml
  • Elderflower syrup: 15 ml
  • Freshly squeezed lime juice: 20 ml
  • Chilled soda water: 75ml
recipes
Grey Goose Le Fizz is one of the most exotic cocktail recipes. IANS

Method

Shake all ingredients with cubed ice, double strain into a flute. Top with soda

Cape Fizz

Ingredients

  • Grey Goose Original: 50mls
  • Soda water: 50mls
  • Cranberry Juice: 50mls
  • Simple Syrup: 5mls
  • Lime Juice: 10mls

Also Read- Why You Should Avoid Gas Station CBD

Method

Build in a highball with cubed ice. Garnish with a lime wedge (IANS)