The man who hasn’t allowed his fingers to quiver ever since he cooked for Cindy Crawford and who now as executive chef creates dishes that meet with the high benchmarks set by Sir Terence Conran, global design guru and restaurateur.
Abhijit 'SuperBoy' Saha, 31
Executive Chef, Park Hotel, Bangalore
Last meal?
Malai kofta cooked by my wife
Signature RecipeBaked Asparagus With Parmesan Crust(A starter or main course of greens and cheese)
Ingredients
Fresh Asparagus (thick) 28 nos
Shredded Basil 5 gms
Mozzarella Cheese 80 gms
Parmesan Cheese 80 gms
Extra Virgin Olive Oil 20 ml
Marinated oven dried tomatoes in olive oil 40 gms
Salt
Pepper
(Serves 4)
MethodPeel the asparagus & cut them into 6" length spears by removing the bases. Blanch in rolling boil water for 30 seconds & strain. Heat olive oil in a pan & saute' the asparagus quickly,add shredded basil, salt & pepper. Arrange the asparagus spears on plates ( 7 per plate ). Cover the bottom half with a mix of parmesan & mozzarella & bake under the salamander until the cheese gets a golden brown crust. Garnish with marinated oven dried tomatoes & serve warm.
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