Culinary Masters And Their Favourite Creations

Food is the language of love and there are a few who have mastered this craft. International Chefs Day, celebrated on October 20 every year, is meant to honour a beautiful profession that celebrates food in its myriad flavours. Dr Bill Gallagher, a renowned master chef and former president of the World Association of Chefs Societies (Worldchefs), established International Chefs Day in 2004. For 2022, the focus of the day is on 'Growing A Healthy Future'.  

Recipe Darsan With Vanilla Icecream

By Chef Vaibhav Bhargava, Partner, CHO, New Delhi

Ingredients

Wonton sheets - 1pkt

Oil to fry - 1 ltr

Sugar - 250gm

Water - 250ml

Honey - 30ml

Roasted sesame seeds - 15gm

Vanilla ice cream - 1 brick

Mint leaves for garnish - 1 bunch

Preparation

• Cut the wonton sheets into long strips on a chopping board, and golden fry them in hot oil.
• In a wok or deep pan, make the sauce by adding water and sugar gets a nice thick syrup in about 4 to 5 mins.
• Now, toss the crispy wonton sheets in warm syrup and sprinkle a generous amount of sesame seeds and serve them hot on a plate.
• Top it up with vanilla ice cream and garnish with mint leaves.

Recipe Vietnamese Summer Rolls

By Chef Manoj Sharma,  RCB Bar & Café, Bengaluru

Ingredients 

Rice Paper - 2 no. 

Rice Noodles - 10 gm 

Carrot (Julienne) - 10 gm 

Cucumber (Julienne) - 10 gm 

Chinese Cabbage (Shredded) - 10 gm 

Peanut (toasted & crushed) - 10 gm 

Mint leaves - 5 gm 

Procedure 

• Bring a medium saucepan of water to boil. Boil rice noodles for 3 to 5 minutes and drain. 

• Fill a large bowl with warm water. Dip the wrappers into the warm water for 1-2 seconds to soften.  

• Lay a wrapper flat. In a row across the centre, place rice noodles, carrot, Chinese cabbage and cucumber, leaving about 2 inches uncovered on each side.  

• Fold uncovered sides inward, then tightly roll the wrapper. Cut into 2 pieces. 

• Serve rolled spring rolls with sweet chilli sauce & peanut sauce.  

Recipe Badam Pista Fudge Barfi

By Chef Narasinh Kamat, DoubleTree by Hilton Goa Panaji

Ingredients

Butter - 2 tbsp 

Almonds - 1 cup 

Pistachios Pista - · 1 cup 

Milk powder - 1/2 cup 

Cardamom powder - 1/2 tsp 

Sugar - 1 cup 

Water - 1 cup 

Saffron threads - 7

Salt - a pinch

Preparation 

• Using a food processor, coarsely powder almonds and pista. Heat butter in a non-stick pan on medium-low flame. Add the coarsely powdered nuts and sauté them for 2 to 3 minutes. Make sure not to burn the nuts.
• Add the milk powder and continue saut&eacuteing it for another 2 minutes. If your nuts are unsalted add a pinch of salt at this stage and set aside.
• In another pan on medium heat, add sugar, saffron threads, and water. Once it dissolves completely, continue to simmer till you get one string consistency.
• For one string consistency, dip a wooden spoon in the syrup and lift out. Allow a few seconds to cool. Now, touch the syrup with your forefinger and then touch your forefinger and thumb together and pull it apart gently. You should see one string. Cook until you get one-string consistency.
• Add the sugar syrup and cardamom powder to the roasted ingredients and continue stirring it for 5 to 6 minutes on medium-low flame till it leaves the side of the pan.
• Transfer this mixture onto a greased plate or parchment paper. Spread it to desired thickness. Sprinkle additional nuts desired and press slightly using the back of the ladle.
• Allow it to cool down completely. Cut them into desired shapes and serve.