Chef Mehta’s Dishes

10

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.

Dishes Taught:
Seekh Paratha
Malai Drums of Heaven
Jerked Spiced Grilled Lamb
Ratatouille
Grilled Prawns
Fork Mashed Jalapeno Potatoes
Tiramasu

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.

Ratatouille
Ingredients:
Cut all vegetables lengthwise
1 red bell pepper
1 green capsicum
1 yellow bell pepper
1 medium brinjal
1 zuchini
1 onion
2 cups tomato concuss
Hanful of basil leaves
2 tbsp of chopped garlic cloves
1 tbsp olive oil

Directions:
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

Ingredients:
1 large baked potato
2 tbsp picking juice from bottled jalapenos
Salt/fresh pepper
2 tbsp finely chopped chives
1 tbsp finely chopped jalapenos
1 tbsp cream
2 tsp butter

Directions:
1. Roast potato at 260 degrees Celsius for 55 minutes, keep aside and cool.
2. Peel and cut into small dices.
3. Heat butter in a pan.
4. Add potato and cook for some time. Add jalapeno, onion, and picking juice.
5. Season and stir well.

 6. Finish with cream and chives. Serve hot.

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10 thoughts on “Chef Mehta’s Dishes

  1. archu says:

    Dev Mehta is definitely one of my favourite chefs… I have had the privilege of having some hearty meal cooked by Chef Dev at the Grand Hyatt, Mumbai and looking forward to eating some of his yummy food when I come to Pune Marriot. Way to go Champ :)Archana Singh Madan

  2. Dev Mehta says:

    Great event, the ladies were truly prepared and and had a exhaustive list of questions within questions.The best part of the evening was that we were all foodies in the true sense of the word.every dish evoked comparisons to places and memories visited in times of yonder.Cities, countries and restaurants were discussed.none watched the calories and had a heraty after event chat. Time to ring in onather soon in 2011. Cheers

  3. rahul says:

    I was very excited to be a part of this evening. As Dev rightly says all the ladies were really keen learners and as passionate about food as Dev himself. As the F&B Manager of this hotel Iam looking forward in hosting more such events at The Courtyard by Marriott, Hinjewadi and letting you experience our famous 'Spirit to Serve' Regards, Rahul Raj

  4. About Me says:

    Thanks guys…look forward to many more!

  5. FrNZ says:

    Dev is definitely a celebrity when it comes to food.. I have often dined at his restaurant in Grand Hyatt Mumbai and he has always had something wonderful to appease my appetite with.. looking forward to visiting the courtyard soon.

  6. Chef Dev is definitely an intuitive Chef, who cooks with his heart. As one of the first few who welcomed him and made him feel at home (I hope) at the CYMPH, I congratulate Chef D on his keen culinary and PR skills.Here's wishing him many successes and evenings , cooking with ladies, showing them how its done!

  7. menon says:

    I had the pleasure of working Chef Dev a few years back on a cruise ship which prepares more than 10,000 meals a day. Even in such a challenging workplace Dev would not let his passion and creativity get butchered..the very reason why he was handling the fine dining restaurant.Congrats Chef… way to go and I am sure this is just a beginning for many more to follow.Cheers,Vivek Menon

  8. Mini says:

    I had the wonderful opportunity of working with Chef Dev more than once and each time was left with a great 'after-taste'! His vivacious nature not only makes it a pleasure to work with him, but is also reflected in his food and his kitchen. Congratulations Chef on your great work and wish you the best for lots more! Cheers

  9. shobha says:

    I have had the unique opportunity to savour pleasurable treasures from the hands of this guru of cuisine and palate when he came to malaysia for a short stint. Believe u me, if u have not tasted his cuisine, then you would not have tasted heaven!!! Sigh ….

  10. vikrant says:

    Dev has always been a charmer and a man with talent galore.I know him from catering college and knew he would follow his passion well.Great going mate!!! cheers!

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