From adding an extra hint of modern techniques to reimagining traditional and authentic recipes, Chef Abhijit Khandual presents an appealing blend of flavours to his diners. The chef revealed that incorporating international flavours and modern techniques into traditional Indian dishes/ flavours and presenting them in elegant and refined ways is something he strives for. Chef Abhijit grew up in a household that specialises in cooking both vegetarian and non-vegetarian dishes interestingly! His approach to giving every meal an exceptional twist makes Goa’s famous Indian restaurant ‘Juju’ an absolute hit. The chef blends innovation with traditional flavours and always manages to present impressively tweaked delights making ‘Juju’ as Goa’s one of the most coveted establishments. With a selection of appetising dishes including malai broccoli, truffle mushroom galouti, chicken tenders travencore, pandi pork chips and more, your head will definitely go for a toss. After being asked about adding playful creations and innovations to authentic dishes, the chef believes that authentic recipes are traditional foods that reflect the cultural and historical roots of a specific region. With modern experiments and nuanced techniques, the chef promises to deliver delicious meals for unforgettable experiences. Recently, in a quick conversation with Times Foodie, Chef Abhijit revealed his culinary magic in Goa’s famous Indian restaurant Juju.Also Read:
How have your Odia roots and your training at the Central Institute of Hotel Management and Catering in Bhubaneswar shaped your culinary approach?I grew up in a household that celebrated gastronomy, both from my father’s side who would specialize in cooking non-vegetarian dishes at home and my mother whose culinary skills illuminated the fact that vegetarian food could be exceptionally delectable. CIHMC Bhubaneswar was invaluable in shaping my approach to this profession. It taught me the basics like how the shape of a pot and pan can be an important factor in cooking because it affects how the food cooks and the flavour and texture of the final dish and, also taught me how passion plays an important role in being successful in this profession. I still remember fondly my first practical class where we were taught different types of egg preparation which I found extremely interesting. After completing my 3 years Diploma in Hotel Management, I started my career at Oberoi Hotels & Resorts, where during my training period I learned a lot from some great chefs like Chef Ravitej Nath, Chef Anupam Gulati, Chef Sandeep Kalra and Chef Vineet Bhatia which became my introduction to Modern Indian Cuisine. When you say reimagined dishes, how easy or difficult it is to reimagine classic Indian dishes with modern techniques and ingredients?It’s always difficult to take a traditional dish which is loved by so many people and provide a modern take on it. Ingredients and techniques play a big part in reimagining Indian cuisine. There is a lot of trial and error in the conceptualising process to find the right balance between preserving the essence of the traditional dish and incorporating new ideas into it. What are some of the unique flavour combinations and profiles that you enjoy exploring in your dishes?- One of my favourite combinations on our menu is the braised lamb shanks which is our take on the Kashmiri mutton rogan josh gravy. Here we take a lamb shank and marinate it with spices like fennel, nutmeg and cardamom and pair it with an Iranian berry pulao to balance the spice of the rogan josh gravy. A dollop of tzatziki is also added to the rich gravy to cool the spice and give a creamier texture.
- The Duck Khurchan Bonda is also a symphony of different flavours, where we make arancini balls from pulled duck tossed in a Khurchan masala and pair it with plum sriracha sauce (think pan Asian style duck with a hoisin sauce).
- Another favourite is our Kasundi snapper fillet in which we infuse Kasundi mustard flavour into a French Beurre blanc (an onion and wine sauce) for an added kick of spice.
You may also like
Hina Khan arrives at Haji Ali amid battle with breast cancer
JIPMER is getting a special opportunity to apply for these posts
Buy Samsung's great 5G smartphone at a low price in the festive season
How much water can clouds hold at one time?
'Dressing room would eat him alive' – Man Utd player's bombshell claim over manager target