December 9, 2010 by ritadate
Dev Mehta has the makings of a celebrity chef. He is witty, handsome, and works well with an audience. Recently I had the pleasure of having a cooking session with him at the Marriot Courtyard, Hinjewadi where is the Executive Chef. He charmed the entire group of us ladies from the WIN(womens international) group.
Alfresco, the new outdoor restaurant at the hotel is where the demonstration was held. The entire group of 15 huddled around the large bar like cooking counter to view Dev’s creations.
Malai Drums of Heaven
Jerked Spiced Grilled Lamb
Fork Mashed Jalapeno Potatoes
I wondered how he would get through all these courses especially since we curious ladies had sooo many questions. For 2 hours straight we listened intently as Dev effortlessly show us some of the establishment’s signature dishes.
I was shocked at the amount of butter and cream go into so many dishes. I had no idea that so much butter went into making even kebabs – the “diet food” I order when eating out. But of course the title of tangdi malai kebabs itself should have warned me about the cream and butter that goes in. Surf and Turf consisted of lamb shanks and prawns – a perfect combination to order for those of us who can never make up their mind whether to order meat or seafood. The tiramisu was literally heavenly but luckily we had to dig in with our own spoons and for the risk of looking too much like a pig I kept it at one spoonful.
The evening ended with some wine and some more sampling of kebabs compliments of the gracious hosts of the Marriot Courtyard. I am looking forward to surfing and turfing with the family there soon.
Most of the dishes that we learned were proprietary as they were developed exclusively in house. These 2 side dishes are classics ones that I can write about and are definitely worth trying.
Cut all vegetables lengthwise
1 red bell pepper
1 green capsicum
1 yellow bell pepper
1 medium brinjal
2 cups tomato concuss
Hanful of basil leaves
2 tbsp of chopped garlic cloves
1 tbsp olive oil
1. Heat oil in a pan, add garlic and sauté till golden.
2. Add vegetables one by one(add zucchini and onion last) and cook for a while.
3. Add tomato concuss and basil. Cook till desired consistency and season with salt and fresh pepper.
Fork Mashed Jalapeno Potato
1 large baked potato
2 tbsp picking juice from bottled jalapenos
2 tbsp finely chopped chives
1 tbsp finely chopped jalapenos
1 tbsp cream
2 tsp butter
6. Finish with cream and chives. Serve hot.