Owner of a razor-sharp collection of 40 of the world’s best knives, ranging from a reversible two-inch mushroom carving blade to a 40-inch steel capable of cutting down a two-tonne bison into symmetrical steaks of 200 gms each. Bill Clinton shook hands with him in the kitchen. From classical, traditional to now fusion guru, Desai’s latest gastronomic baby is called the Pan Asian in Delhi. At home, his Sunday brunches arelegendary.
Last meal?
Saraswat Bendi.
Signature Recipe
Saas Ni Machi (Parsi style fish)
(The famous gravied pomfret from Parsi weddings)
Ingredients
Fish 500 gms (2 inch chunks)
Cherry tomatoes 6-8 nos
Chili powder a pinch
Garlic 10 flakes
Salt
Sugar ½ tsp
Rice flour 2 tbs
Ghee 55 gms
Onions 1 cup finely chopped
Jeera ½ tsp
Hara dhannia ½ cup chopped
Green chillis 7 nos chopped
Eggs 2 nos
Malt Vinegar 50ml
Cinnamon ½ inch piece
Method
Marinate fish in lime juice, salt and keep aside. Grind jeera, cinnamon and garlic. Heat oil, sauté chopped onions and garlic, fry till light reddish in colour. Add ground masala, salt, green chilli, hara dhannia, chili powder, fry for 3-4 minutes. Add rice flour, and fry further 2-3 minutes. Add 3 cups water, boil for 3-4 minutes, add fish till almost cooked (3-4 minutes). Add cherry tomatoes Beat eggs with vinegar and sugar. Remove fish from fire and fold in eggs into the sauce immediately. Stir and serve.
Note: This dish cannot be reheated as eggs will curdle.
