Take rice flour, salt, sugar, water, food colour and vanilla in a bowl and mix well to a paste.
#Rajma chawal sanjeev kapoor how to
How to make Fruit Custard, recipe by MasterChef Sanjeev Kapoor See more ideas about indian sweets, indian food recipes, indian desserts. There is pressure within me to innovate and create.Explore Shaney Akhtar's board "Peda", followed by 216 people on Pinterest. I am always in the process of giving the old a new twist, which I think is one of my biggest strengths. When are you most inspired to create new dishes? Is there pressure to constantly invent new recipes? How many do you come up with a year?Ĭreating something new is what keeps me going. I love both eating and cooking Arabic food… Indian cuisine is my favourite and as I never get tired of saying, my aim is to make it the number one cuisine in the world. What other cuisine do you most enjoying cooking/ eating? Why? There has always been learning at every step of my work, and I am a learner to this day. I have also learnt and imbibed cooking tips and ideas from every person I have worked with, at every level.
My mother is also a great cook her kadhi chawal and rajma chawal are what my fondest food memories revolve around. My father was a fabulous cook, he paired ingredients which we thought unusual in those days, but today when I come across such pairings my thoughts go back to my dad who had done it way back. My culinary influences have been my parents in the early years. So it is very important from a PR point of view. It is all about conveying information about the brand and its offerings to more and more people in a short span of time from a platform which exactly caters to this need. What do events like the upcoming Food Fair offer restaurants? Why is it important to be associated? However, whenever I cook, I try to innovate or add to it. I cook whatever is the farmaish (request) of my family, but I cook less at home. What is your favourite dish at Signature? What do you cook at home? When I am here, I, like any other person interested in food, try out new restaurants, check out the new food products and enjoy everything Dubai has to offer, and there is always something new. How often are you here and what do you like to do? This will not only give great returns to the owners but also give diners something new and different. What I feel needs to improve is, rather than just opening restaurants, one must focus on opening the right restaurants after evaluating the competition. Hence, it is very important to monitor the product, offer something that is unique and one needs to constantly keep readjusting offerings to meet the diners’ expectations. Here there are a lot of options available for diners be it restaurants of various cuisines or restaurants serving the same cuisine. What are your thoughts on the culinary scene in Dubai overall? What would you like to see improved? Here it is not that we are creating a fusion, as both the ingredients are very much used in Indian cuisine but the idea is to redesign, evolve and enhance the level of authentic Indian food progressively. For instance, in Indian cuisine there is no cold soup but we here created ‘Aam Giri’ - a cold soup with mango and coconut. It is a dining experience wherein a guest experiences a unique combination of authentic Indian cuisine paired with some jaw dropping aesthetics. As a restaurant it not only stamps its signature on the recipes but also on the concepts that are served there. Signature as the name suggests, is a unique identity of an entity. How do you think your Signature restaurant in the Melia stands up to other Indian restaurants in Dubai? How is it different? We spoke to Signature restaurant’s Sanjeev Kapoor about the fair and Dubai’s restaurant landscape. International music acts are also currently being signed up to entertain the crowds and these will be announced in due course. “So yes, I am definitely looking forward to being at Masala! Food Fair!” Actress Raveena Tandon and chef Sanjeev Kapoor will be headlining the Masala! Magazine’s Food Fair at Zabeel Park from February 20-21.įrom street food, chef demonstrations, live competitions judged by celebrities, to shopping for foodie items, this two-day outdoor festival has something for everyone.Īndaz Apna Apna star Raveena Tandon, who will be at the show on the second day said: “Well, I’ve never been to a food fair before so it’s a first for me, and I always love to try out new stuff. Only in this town, however, could you also combine an Indian food fair with the glitz and glamour of Bollywood. That’s Dubai in a nutshell the year over, however February’s Dubai Food Festival and its associated events mean the sentiment is thrown into overdrive.