Popular Mumbai chefs trace their favourite dishes

Kshama Prabhu Padubidri KarnatakaExecutive Chef Corum Hospitality The Bar Stock Exchange The Big Bang Bar amp CafeacuteChef Kshama Prabhu plates KhottoChildhood memories My native place is Padubidri and Kasarkod motherrsquos home town near Mangalore I remember the morning walks on the beaches and the temple visits with delicious foods offered to gods as prasadam and later served to devotees These included fried Breadfruit Phodhi Sassam Goli Bhajo and PathrodeWrapped in jackfruit leaves PicsSharad VegdaMy favourite Khotto which could be a meal itself Resembling an idli it is cooked in a drone made of fresh jackfruit leaves and then steamed It can be eaten with dali toi Konkanistyle lentils sambhar or a drizzle of coconut oil and Mangalorean pickle The master chef My great grandmother used to make this dish really well As kids we would make the drones with the jackfruit leaves and she would ensure that the drones didnrsquot have any gaps in between as they were secured with a thin bamboo stick She would treat us to Gadbad ice cream if we made them correctly In my restaurant I made a Breadfruit Burger and that was tasty I would also like to add Khotto to the menu adding my own twistsAshish Bhasin Ajmer Rajasthan Executive Chef Trident Bandra KurlaChildhood memories I was born and brought up in Ajmer and moved out only after completing my Standard 12 I make it a point to visit home at least once a year to visit my family I remember indulging in dishes like Dal Pakwan Sohan Halwa and Kadhi Kachori Pushkar located at a distance of a few kilometres from Ajmer serves excellent Malpuas and Gull Nasirabad is famous for its giantsized kachora and Kishangarh is famous for its Makhan bada and Namkeen sevThe Kadhi Kachoris served at Khandelwal Chat on Gol Chakkar in KesarganjMy favourite I am a diehard fan of Kadhi Kachori and Laal Maas Kadhi Kachori is my breakfast every day whenever I am in Ajmer The kadhi is distinct in taste as no curd or buttermilk is used in its preparation Gram flour is mixed with tamarind water and no other kadhi can match this taste Ajmer are one of chef Ashish Bhasinrsquos above favouritesThe master chef As a child I would visit Shankar Mishthan Bhandar to indulge in Kadhi Kachori It was also made at home as Sunday morning breakfast Meanwhile I would frequent many of my Rajput friendsrsquo homes for Laal Maas prepared by their mothers Whatrsquos unique about Laal Maas is the use of Mathania chilies which bring out the true essence of the dish Traditionally the dish was made in open clay pots on open wooden flame chulhas stoves The burning wood would produce a lot of smoke that was absorbed by the meat Laal MaasIn my restaurant I serve authentic Laal Maas at Maya restaurant in Trident mdash Bandra KurlaFloyd Cardoz Calangute Goa Culinary Director The Bombay CanteenFloyd Cardoz and facing page his recipe of Bangda Rechado served at The Bombay CanteenChildhood memories I was born and brought up in Mumbai but would visit Calangute my motherrsquos side in Goa twice a year and stay on for a month summer and winter Now I visit once a year We would stay at my great grandmotherrsquos house She would always slaughter a pig when we would go there and make the pork dishes like Sorpotel Vindaloo and pork sausages Since she owned rice plantations we would also dry the previous yearrsquos rice in the frontyard and wersquod be made to have Kanji rice porridge that we hated A paowala would sell Goan bread and wersquod have these with homemade mango and jackfruit jams Thatrsquos why I love jackfruit a lot even today It takes me back to that place My favourite Sorpotel and Bangda Rechado Goan Mackerel Curry served with rice cakes We would go to the market every morning to pick up fresh catch as there were no refrigerators at that time and fish couldnrsquot be preserved Wersquod have Bangda Rechado for lunch every dayThe master chef Bangda Rechado is a family recipe My mother makes superb Sorpotel Whenever she makes it I still slaughter a pig for it as its blood is used in the recipe We have it with sanna steamed rice cakes fermented with toddy In my restaurant I included Sorpotel at Tabla in New York but the recipe includes pork liver and patrons donrsquot like that At The Bombay Canteen I serve Bangda RechadoAnees Khan Behrampur OrissaChef and Entrepreneur Star Anise PatisserieChef Anees Khan cooking with his mother Rashida Ali Khan in their home kitchen in OrissaChildhood memories I stayed in Behrampur for 20 years and still make it a point to visit my hometown once a year Our evening get together with friends involved going for a walk to try different street food options Some of the dishes I savoured included Ghugni a spicy dish made from peas garnished with onion fried chana dal coriander and lemon and served with crisp poories Chicken Egg Roll and Lassi including rabadi with nuts vanilla and coconut at Murtyrsquos Girija ChakChenna Puda Cake a modern version of the traditional Chenna Poda served at Star AniseMy favourite Chenna Poda that literally means burnt cheese in Odiya It is made of wellkneaded homemade fresh cheese chenna sugar cashew nuts raisins and is baked for several hours until it turns brown Chenna Poda is the only wellknown Indian dessert whose flavour is predominantly derived from the caramelisation of sugar Being a pastry chef helps me relate to this dish as I too bake a lot of cakes and I love the smell of caramelised baked goodsThe master chef My nanaji maternal grandfather would send Chenna Poda wrapped in Sal leaves for my sister and I when we were kids I made it four years ago and could only perfect it after three attempts In my restaurant I developed a mini Chenna Puda pastry with a chocolate mousse topping and it was super duper hitMohd Ishtiyaque Qureshi LucknowManaging Director Kakori House India Pvt LtdChildhood memories I was born in Sadar Cantt Lucknow and stayed there till I was 10 Even now I visit my hometown at least once a month as the base of Kakori House is there My father chef Imtiaz Qureshi of Dum Pukht fame was a very famous caterer besides being the head chef of Hotel Krishna now Sahu Cinema in Hazratganj also in Lucknow He would take me to various outdoor catering functions where I would do small jobs and in the end enjoy the delicacies he had cooked In Lucknow our meals would be as per season During winters we would eat Moong Gosht Methi ki Khichdi Paya Nihari or fresh liver grilled over cow dung cake fire During summer it would be garlic chutney with Besan ki Roti cooked over fire along with Aloo Ka Bharta Rakhocha made with colocasia leaves Dahi Phulki and Khanduee In the rains it would be Nari Ka Saag only available in this season and it grows on sides of cultivated fields as well as a combination of meat with veggies like potatoes and pumpkinMohammed Ishtiyaque Qureshi left of Kakori House looks on as his father chef Imtiaz Qureshi prepares Korma at Baradari Lucknow in 2009 Catering to a large wedding these preparations were filmed for one of the episodes of Gordonrsquos Great Escape presented by the popular chef Gordon Ramsay Pic CourtesyIshtiyaque QureshiMy favourite Moong Gosht and Khanduee Cooked in wood fire with fresh malai the Moong Gosht involves roasting the moong dal The dal should not be overroasted and remain smooth and creamy It also includes mutton and fresh soya dill leaves that you get in Lucknow which lend a strong flavour to the dish Its combination with Bagharey Chawal sauteacuteed rice is terrific In our community Moong Gosht is made when young couples get engaged Meanwhile Khanduee is made with besan gram flour in diamond shapes cooked in fenugreekflavoured gravy Chef Imtiaz Qureshi serving the Musallam Bakra BiryaniThe master chef While Moong Gosht is a traditional family recipe my mother Nazma makes the best Khanduee and my father has named the dish Nazma Curry after her Gordon Ramsay tries a mutton piece while Senior Qureshi and son Ishtiyaque look on pics CourtesyIshtiyaque QureshiIn my restaurant Irsquove included the dry version of Khanduee in Kabab Hut at Juhursquos Hotel SunNSand called Tikka Bahare Chaman I prepare Moong Gosht for banquets and bulk orders on request at Kakori House People love itKhottoRecipe by Kshama Prabhu ndash Padubidri KarnatakaExecutive Chef Corum Hospitality mdash The Bar Stock Exchange The Big Bang amp CafeacuteFor 10 KhottosIngredientsgtgt 2 cups urad dalgtgt 3 cups idli rawagtgt 10 drones made from jackfruit leavesMethodgtgt Soak the dal for atleast about 8 hoursgtgt Grind the dal in a mixer by gradually adding very little water at a timegtgt Grind till it achieves a thick pastelike consistency and it should be very porousgtgt Wash the idli rawa and fold in with the ground dalgtgt Fold in one directiongtgtAdd salt to tastegtgt Leave this batter overnight and let it fermentgtgt Next day morning give the batter a good stirgtgt Get the drones ready grease them with oil and pour the batter in each dronegtgt Steam these in the steamer for about 10 minutesgtgt Serve hot with some molagapodi gunpowder sambhar or just a generous drizzle of coconut oilMoong GoshtRecipe by Mohd Ishtiyaque Qureshi ndash LucknowManaging Director Kakori House India Pvt LtdIngredients1 kilo of mutton250 gms Hara moong dal sabut150 ml oil2 onions sliced1 tbsp ginger julienne5 tbsp soya leaves dill leaves2 tbsp green coriander1 lemon squeezed juice2 tbsp gingergarlic paste2 tbsp turmeric powder1 tbsp coriander powder1 tbsp red chilli powderWhole spices like green cardamom clove cinnamon bay leaves few pieces of each2 tsp Garam masala100 ml Malai fresh creamSalt to tasteMethodgtgt Wash meat and drain watergtgtRoast moong dal with little oil in a kadhai on very slow fire for five minutes and wash in water Pressure cook till it is soft and smoothgtgtHeat the oil Fry the onions till they turn golden Add whole spices Add mutton gingergarlic paste turmeric powder coriander powder and red chilli powdergtgtPut a lid on the vessel and cook on slow flame for 15 minutes Remove the lid and cook on medium flame till water dries up and meat is well sauteacuteedgtgtAdd soya leaves dill leaves and stir for one minute Add moong dal to the meat and mix wellgtgtAdd salt garam masala and lemon juice Let it simmer till meat is cookedgtgtAdd malai and fresh green corianderChenna PodaRecipe by Anees Khan ndash Behrampur OrissaChef and Entrepreneur Star Anise PatisserieViennoiserieBoulangerieIngredientsfrac12 kg Chenna paneer squeezed freshly curdledfrac14 cup sujisemolinarava1 cup Caster Sugarfrac12 tsp cardamom powderfrac14 cup raisins2 tbsp broken cashew nutsMethodgtgtPreheat the oven to 180 degrees CelsiusgtgtLine an 8 cake tin with ghee and spread 2 tbsp of caster sugar on the bottom Cook on a low flame till the sugar caramelises Set asidegtgtMake Chenna the way you make paneer and let it stand on the sieve for 10 mins without pressinggtgtRoast the raisins and cashew nuts in ghee and keep asidegtgtTake the Chenna in a clean bowl and mash it thoroughly with the semolina caster sugar until you get a soft and crumbley mixture Add the cardamom powder roasted raisin and broken cashews Mix wellgtgtTransfer the Chenna mix in the prepared caramel cake tingtgtBake for 30 mins until a toothpick comes out cleanlygtgtWhen chilled for 23 hours demould the Chenna Poda Cut slices and serve It stays for a week in the refrigeratorBangda RechadoRecipe by Floyd Cardoz ndash Calangute GoaCulinary Director The Bombay CanteenMakes about 4 portions 2 pcs eachIngredients8 mackerel each about 150 gms2 cups rice flourFor Rice Cake3 cups basmati rice cooked1 frac12 cup toor dal cookedfrac12 cup fried toor dalSalt to taste1 tsp green chilli finely choppedFor Rechado masala15 Kashmiri red chillies1 inch cinnamon stick14 tsp turmeric5 garlic cloves1 tsp cumin seeds3 cloves1frac12 cup onion chopped1 tbsp tamarind pastePalm vinegar to taste1 tsp sugarSalt to tasteFor Ras10 Kashmiri red chilliesfrac12 tbsp cumin seedsfrac12 tsp turmeric powder1214 garlic cloves1 tbsp ginger choppedfrac12 tbsp black pepper3 tbsp oil1 frac12 cups onion sliced4 cups water2 tbsp tamarind pastePalm vinegar to tasteSalt to tasteSugar to tasteMethodgtgtClean the mackerel cutting off the head and removing the guts Keeping the two fillets intact and attached at the tail remove the central bone Keep refrigeratedgtgtTo make the rice cake mix together the cooked basmati rice toor dal green chilli and salt till well combined Divide it into 8 balls and then flatten them lightly to form rice cakes Heat oil in a nonstick pan and sear the rice cakes on medium heat about 34 minutes on each side till golden browngtgtTo make the Rechado masala blend together all the ingredients in a mixer till a paste is formed Taste and adjust seasoning with salt and palm vinegar Spread a little bit of the paste in between the two fillets of each mackerel and then tie the two fillets together with a butcherrsquos twine to keep them togethergtgtTo make the ras make a paste with the red chillies cumin turmeric ginger garlic and black pepper Heat the oil in a pot and add the sliced onions Cook on medium heat for a few minutes till the onions are translucent Add the red chilli paste water and tamarind paste and cook on medium heat for about 2030 minutes till the oil separate and the masala is cooked through Add more water if necessary Taste and adjust seasoning with salt sugar and palm vinegargtgtTo cook the mackerel heat enough oil to cover the bottom of a nonstick pan on high heat Season the stuffed mackerel with salt and pepper and then dust it with rice flour Shake off the excess rice flour and gently place the fish on the pan without over crowding the pan Cook each side for about 35 minutes and then remove onto a plate lined with paper towels Cut and remove the butcherrsquos twine and serve hot with the crispy rice cakes and the rasLaal MaasRecipe by Ashish Bhasin ndash Ajmer RajasthanExecutive Chef Trident Bandra KurlaServes 10Ingredients2 kg Lamb barrah and boti 50 percent of each300 gm yoghurt200 gm Mathiana chilli paste60 gm coriander powderSalt to taste100 gm gingergarlic paste40 gm garlic chopped200 gm ghee5 gm cinnamon4 gm clove3 gm bayleaf5 gm black cardamom400 gm onion chopped300 gm canned tomato pureeMethodgtgtMix the lamb with 12 the yoghurt 12 garlic paste half of red chilli paste salt and cumin powdergtgtHeat ghee add whole garam masala except for the cloves and the whole red chillies stir for few secondsgtgtAdd chopped onions fry to golden brown colourgtgtCrush the onion by adding a little hot watergtgtAdd marinated lamb mix well and bhuno for 810 minutes on medium high heatgtgtAdd rest half of the chilli paste ginger garlic paste coriander powder and the yoghurt and cook for 810 minutesgtgtAdd hot water and bring to a boil and simmer till the lamb is 34th donegtgtRemove the pieces from the gravy and strain the gravy and add the pieces back into the gravygtgtAdd the tomato puree and bring the gravy to a boil and cook till the lamb is softgtgtIn a separate vessel heat some ghee and add the cloves whole red chillies and the garlic chopped into it Cook till the chilies change to a darkish colour and add this mixture to the currygtgtIn a small steel bowl place a red hot charcoal Place this bowl in the centre on curry Put some chopped garlic few cloves and half a teaspoon of desi gheegtgt Cover with a lid for a minute and let the curry absorb smokegtgtBring back to a simmer before serving