Modern Indian Cuisine #Masterclass with Chef Nimish Bhatia @Food Hall-VR Bengaluru

Foodhall in VR Bengaluru showcased Chef Nimish Bhatia, recognized as one of "25 India's Biggest Chefs", with his modern Indian molecular gastronomy. He created six beautiful dishes meticulously and passionately using fresh ingredients.

About Foodhall

Foodhall India is a premium lifestyle food superstore created by the Future Group in 2011. Their goal is to bring home the flavours from around the world in a special retail space that every food lover would enjoy. They have envisioned a place that allows you to not only buy unique, rare ingredients but also taste fresh food as you explore the store – indulging all five senses. It is a buzzing and inspiring space, and every now and then, they organise free food-related events to educate their patrons on various flavours and cooking styles from all over the world.

Currently Foodhall has six stores present in Mumbai, New Delhi, Gurgaon and Bengaluru. The latest addition is their second outlet in Bengaluru which is at the lower ground floor of VR Bengaluru in Whitefield.

Recipe 1:
Vegetarian: Wheat & Radish Dodda Bruschetta, Tzatziki & AamPapad Tartare, Lemon Foam

Non-vegetarian: Wheat & Radish Dodda Bruschetta, Tzatziki & Smoked Salmon Tartare, Lemon Foam

Ingredients:
Portion size: 4
For Dodda Bread:

Broken wheat 200 grams
Grated winter radish 120 grams
Chopped coriander leaves 20 grams
Chopped onion 25 grams
Chopped green chilli 8 grams
Chopped ginger 10 grams
Ajwain (caraway seeds) 5 grams
Salt to taste

Dried mango powder 8 grams
Refined oil 10 grams

For Tzatziki
Finely grated cucumber 40 grams
Sour cream 40 grams
Chopped dill leaves 10 grams
Chopped mint leaves 10 grams

Seasoning to taste
For Aampapad Tartare

Chopped aampapad 40 grams
Chopped green chilli 5 grams
Chopped coriander leaves 10 grams
Chopped ginger 8 grams
Black salt 5 grams
Extra virgin olive oil 15 ml

Alternately Smoked Salmon Tartare
Chopped smoked salmon 40 grams
Chopped green chilli 5 grams
Chopped coriander leaves 10 grams
Chopped ginger 8 grams
Black salt 5 grams
Extra virgin olive oil 15 ml

Garnish & Plating
Micro herbs 8 grams
Soya lecithin 3 grams
Baby radish 4-5 pcs.
Heeng goli chooran 6 grams
Lemon juice 150 ml

Process
1.Take a mixing bowl and mix all the ingredients listed for dodda and then make crumbly dough with it, adding water in very little quantity, just to moisten the maize flour.

2.Once mixed, divide the dough into small 40 grams dumplings and press flat with your fingers. Bake them on a flat griddle until golden colour on both sides.

3. Prepare the aampapad tartare by mixing all the ingredients as listed and top the Dodda bread.
4. Prepare the tzatziki by mixing the ingredients in the list, to creamy consistency. Top the hot dodda breads with chilled tzatziki or alternately, salmon tartare

5. Using a hand blender, mix the lemon juice and soya lecithin and make thick foam, add the foam to the dressed dodda with tzatziki and aampapad tartare or smoked salmon tartare .
6. Finally drop some micro greens.

Recipe 2:

Non-vegetarian: Chicken Chilla Roullard with Chicken Bacon Ribbons & Mango Dust

Vegetarian: Tomato Bocanccini Chilla Roullard with Mango dust

Ingredients (Portion size: 4)

For the Chilla Pancake

Moong dal 200 grams

Eggs 2 pcs.

Chopped coriander leaves 10 grams

Chopped onion 20 grams

Chopped green chilli 5 grams

Chopped Ginger 8 grams

Salt to taste

Refined oil 10 grams

Chicken bacon 8 strips

Chicken Stuffing

Chicken breast 240 grams

Lemon 1 pc.

Peeled and chopped onion 40 grams

Chopped tomato 30 grams

Chopped ginger 20 grams

Chopped garlic 20 grams

Chopped mint leaves 15 grams

Nutmeg 1 pc.

Coriander powder 6 grams

Cumin powder 6 grams

Oil 20 ml

Seasoning to taste

Alternately for Vegetarians -- Tomato Bocconcini

Bocconcini cheese 40 grams

Peeled and chopped onion 40 grams

Chopped tomato 100 grams

Chopped mint leaves 15 grams

Chopped ginger 10 grams

Chopped garlic 10 grams

Dutch cucumber 80 grams

Seasoning to taste

Garnish & Assembly

Micro herbs a few sprigs

Mango powder 10 grams

Ber chooran 12 grams

Mascarpone cheese 10 grams

Process

For the Stuffing

•Trim the chicken breast and cut it into thin strips, add the seasoning, lemon juice, ginger and garlic.

•Take a pan and grease with oil, add the ginger garlic followed by onions and tomato and cook for a minute and then add the chicken.

Alternately for Bocancini Tomato Chila

•Mix all ingredients together raw in a bowl and season with salt. Take out ribbons of Dutch cucumber and put in chilled water.

For The Moong Dal Chila

•Soak moong dal for 20 minutes and then grind it into a fine paste. Add little salt and mix some oil and keep aside.

•Heat a pan and make a thin pancake of this dal.

Plating

•On the moong dal chila, spread the beaten egg, coriander and mint and the chicken stuffing. Roll this as a roulade.

•Quick grill chicken bacon and wrap like a ribbon to the chila roullard, dust it with mango powder.

•Alternately for the veggie option of Tomato Bocconcini Chilla , add all the ingredients on to the pancake made of moong dal and roll it. Garnish with mango dust and micro herbs.

•Mix mango powder and mascarpone and the Ber Chooran as a garnish.

•Serve hot with guava chutney

For Guava Chutney

Guava 200 grams

Ginger 25 grams

Red chilli powder 10 grams

Green chilli 1 pc.

Chaat masala or pomegranate powder ( Anardana Powder) 25 grams

Salt to taste

Rock salt 8 grams

Cumin

Coriander powder 12 grams

Extra virgin olive oil 30 ml

Lemon juice 20 ml

Sugar 10 grams

Mix all these ingredients after seeding the guava and grind them together in mixer, strain it and add the extra virgin olive oil.

Recipe 3:

Non-vegetarian: Punjabi Prawns in fresh tomato sauce on a Dhokla Pillow and Coriander Foam

Vegetarian: Artichoke Hearts & Mix Mushrooms in fresh tomato sauce on a Dhokla Pillow and Coriander Foam

Ingredients (Portion size: 4)

For the Prawns

Medium sized prawns 12 pcs.

Lemon juice 60 ml

Ginger 8 grams

Garlic 10 grams

Salt To taste

Coriander seeds, crushed 10 grams

Cumin powder 6 grams

Turmeric powder 4 grams

Anaradana ( Pomegranate ) powder 6 grams

Oil 20 ml

For the Artichoke & Mushroom

Artichoke hearts 50 grams

Assorted mushrooms 150 grams

Onions 40 grams

Lemon juice 60 ml

Ginger 8 grams

Garlic 10 grams

Salt To taste

Coriander seeds, crushed 10 grams

Cumin powder 6 grams

Turmeric powder 4 grams

Anaradana( Pomegranate ) powder 6 grams

Oil 20 ml

For the Tomato Sauce

Tomatoes 200 grams

Garlic 10 grams

Ginger 6 grams

Bell pepper 25 grams

Salt to taste

Cumin powder 8 grams

Coriander powder 6 grams

Red chilli powder (Deghi) 8 grams

Chaat Masala or Mango Powder 6 grams

Oil 30 ml

Qasooriw methi 12 grams

For the Dhokla Pillow

Dhokla flour 200 grams

Water

Mustard seeds 10 grams

Curry leaves 10 grams

Fenugreek seeds 6 grams

Fennel seeds 10 grams

Sugar 8 grams

Salt 6 grams

Asafoetida 4 grams

Yoghurt 20 ml

Oil 25 ml

Plating

Ber chooran 20 grams

Soya lecithin 10 grams

Coriander leaves 40 grams

Lemon juice 20 ml

Mascarpone cheese 15 grams

Beetroot paste 60 grams

Mango dust 12 grams

Baby radish 8 pcs.

Process

1.Mix water in the dhokla flour and yoghurt till it is a paste and add this mixture to a pan which can be steamed. Rest this for about 2 minutes and steam this mixture at 120 degrees C for 10-12 minutes and a sponge cake will be ready.

2.Let these cool and cut roundels with a cutter.

3.Take a pan and heat the oil, add mustard seeds, fenugreek seeds, curry leaves, asafoetida till it crackles.

4.To this mixture add sugar, salt, lemon juice and 10 ml of oil

For the Prawns

•Clean the prawns, devein and then marinate with lemon juice, ginger, garlic, spices, salt and oil. Heat the Pan and quick flip it till it’s cooked.

For the Artichokes and Mushrooms

•Slice the mushrooms, artichoke hearts, onions and add to a heated pan with all the other ingredients listed, quick flip and keep aside.

Fresh Tomato Sauce

•Put all the ingredients together in a closed box and heat for 8 minutes, remove the skin of the tomato and grind it, add the seasoning and oil .

•Dry heat the Qasoori methi , powder it and add to the sauce

Plating & Garnishing

•Brush the plate with Mascarpone mixed with mango and sprinkle some micro herbs.

•Place a dhokla, tomato sauce and prawns or alternately mushroom/artichoke mix and coriander foam and the Ber Chooran. Split the radish into quarters and arrange on the sides. Line the plate with beetroot plate.

•For the coriander foam, mix the soya lecithin with coriander leaf paste, lemon juice, water with a hand blender and get thick foam.