My profession

It's been a long while since i updated the blog, but today i made sure i spend some time to post this short note for my followers. The hospitality industry is truly a great profession, as we get to meet some great personalities and this profession has bought me great contacts that help in the future to come. Culinary field has many openings and this is not just limited to hotels or restaurants. It is one profession that takes you all over the world and to be specific, being a chef myself has taken me places and got to meet professional chefs. Follow me and my friends at Linkedin were i have got to meet a lot of my peers.

Paremasan Custard display

My Lunch

A hard day of work, calls for some great food. I did have some of that this afternoon. I shared it with my friend and mentor Chef Raghunathan. It was a delicious treat of Sechswan chicken fried rice and Chicken lolipop (will be posting the menu's soon), prepared by our chinese chef Nima Lama. Chef Ragu, has trained various chefs under his belt and chef Lama is one among them. This alone shows how an individual with the right training and dedication can bring out great flavors to the table.

Beef Carpaccio

Beef is considered to be holy in parts of India, being a globalised country there are vast changes that are keeping us in tune with the rest of the world. Here is one of a kind appetizer that is well known in the western countries but has found it's way to our beautiful India. Being a huge fan of beef myself, I would say this is a wonderful treat.


Ingredients:

453 gms Beef, tenderloin or flank steak
250 gms Baby Arugula, large stems removed
120 gms Parmesan Cheese
Balsamic Vinegar, aged

Preparation:

Heat up a small skillet with a tablespoon of oil. Briefly sear the beef on all sides. You want the outside of the beef to brown, but the inside should remain very rare.
Place the beef on a plate and put in the freezer for 15 minutes. This will make it easier to slice. Slice the chilled beef as thin as possible against the grain.
On chilled plates, place the sliced beef, arrange in a round fashion and place a small handful of arugula in the center. Shave some Parmesan over the beef. Drizzle a teaspoon or so of balsamic vinegar over the whole thing and serve.

ENJOY!

Chicken salad

Having a chicken salad just for dinner or having this great chicken salad stuffed into a sandwich just makes a wonderful treat for the taste buds and it is also filling. I tried it out with some chilly flakes (I am into some spicy food these days) made me want for some more, but i have become more diet conscious.

Ingredients:

½ cup mayonnaise
½ cup salad dressing
½ cup yogurt
½ cup sour cream
1 tablespoon fresh dill
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh chives
1 cup cook cubed chicken
1 cup cooks Cubed turkey
1 cup celery1 cup carat
¼ cup golden raisins
¼ cup raisins
cup dried cranberries
cup dried cherries
cup apple cubed
½ cup grapes

1. In a lage bowl mix together everything
2. Refrigerate for at least one hour to allow flavors to blend.

Potato salad with chilli dressing

2 lbs. Boiling potatoes

1 Fresh jalapeno pepper chopped

2 small Garlic cloves chopped

1 Tbs Sugar

1 Tbs White-wine vinegar

1 1/2 Tbs Fresh lime juice

1 Tbs Anchovy paste

1 1/2 tsp oliveoil

1/4 cup packed fresh coriander chopped

1/4 cup packed fresh mint leaves chopped

2 ribs celery; sliced thin
Cut the potatoes lengthwise and then cut crosswise into 3/4-inch pieces. In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature. In a small bowl whisk together the jalapeno, the garlic, the sugar, the vinegar, the lime juice and the anchovy paste add the oil, and salt to taste and let the dressing stand at room temperature for 30 minutes. Add the dressing to the potatoes with the coriander, the mint, and the celery and combine the salad well.

Chef sujith and Fish

Sujith with a beautiful coconut para
Sujith with a silky sear fish

Photos of Salads, more to come

SICA MEET AT BANGALORE

Carvings at the forum

Myself (Sujith Gangadharan) and Chef Abhijit Saha

Chef Vijaybhaskar and myself (Sujith Gangadharan)

I am at the back row 2nd from left , it was a great evening with lots of information on the culinary trends and standards. One filled with information.