Chef Vicky Ratnani is coming to the city to conduct a workshop on barbecuing and promises to teach you some desi tricks of the trade
Gear up to learn new cooking techniques as chef Vicky Ratnani is in the city to conduct a workshop on barbecuing. Ratnani has two gourmet shows to his credit and has also cooked for the Queen of England. His workshop is titled Weber License to Grill and is part of the Upper Crust Food & Wine Show. It aims to guide foodies across the city in experiencing the magic of barbecuing.
Since barbecuing is considered a western concept, the chef has a challenge in convincing Punekaris otherwise. So, what does he have in store for Pune? "The workshop will focus on how to use a barbecue grill, marinating techniques for vegetarian and non-vegetarian foods as well as barbecue tips showcasing the variety of preparations that can be created at home. I am looking forward to sharing my secrets with everyone," he says.
Make your own grill Not everyone can afford a barbecue and we ask Ratnani what else can be used in Indian households to make a barbecue. "You can buy some reasonably priced barbecue grills from the market. Alternately you could make a small fire using wood or charcoal and place a grill on it. So if you can't afford a fancy one, I would suggest you make one yourself. A saut � grill pan can also be used as an alternative."
Barbecue for vegans? Barbecues are generally associated with non-vegetarian food. But with vegetarianism and vegan culture growing in India and abroad, we asked the chef if a vegan barbecue is possible. "There are a fair amount of vegetables such as bell peppers, mushrooms, zucchini, yellow squash, potatoes, sweet potatoes, pumpkin, cauliflower and broccoli that can be creatively used by vegetarians. Moreover, patties or vegetable burgers can be created using beans, potatoes, cottage cheese and tofu," he concludes.
On November 26, 2 pm onwards At The Westin, Koregaon Park.
Whole Grilled Masala Fish recipe Pomfret (600gms) 2 nos Ajwain Seeds 2 tsp Red chili powder 2 tsp Coriander powder 2 tsp Fresh ginger paste 20 gms Fresh Garlic paste 20 gms Lemon Juice 2 tbsp Refined oil 10 ml Turmeric Powder 1 tsp Fresh coriander 20 gms Salt to taste
>> Gut the pomfret and make sure that its fine scales are scrubbed clean. Trim off the fins and tails using a pair of sharp scissors or knife. >> Using a sharp knife make 4 lateral slits on each side of the fish, deep enough to almost touch the bone beneath and keep aside. >> Combine all the other ingredients in a bowl thoroughly.
Barbecue tips >> The grill has to be sturdy, durable, easy to clean and weather-proof. >> If using charcoal for a barbeque, make sure that it is not damp. >> Marinate your food to be cooked well in advance for best results. Brush the oil on the meat and not on the grill. >> Baste the food as you grill, add herbs, flavourings and spices to the oil, which you use for basting. >> Keep a watch on the food. Rest your meat after cooking for a few minutes before serving.