There are very few words to describe the beautiful relation called “Father”;
A father is the first love of a daughter and a son’s first hero; he is a guide in the endeavor of life. He has seen you cry; he has seen you laugh and has stood with you at times of need. A daughter never forgets the warms hugs from her father and the son still cherishes the warmth of a re-assuring hand on his shoulder. From a loving heart to a caring nature a father has it all.
Most of us do not always say it; we express our emotions in various manners, some use the beauty of words and colours, others that of action.
Let us see a beautiful dedication wrapped in the magnificence of words from a Daughter to a loving personality called “Father”
“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
With the changing cultures in the working class eco systems men have honed their cooking skills and pampered them with excellence. This has given a stable ground to the consideration “That men are better cooks”
Let’s now walk through a few joyous moments of the much celebrated food- connoisseur dads world over. Their culinary journey and cooking extravaganza definitely ignites the Chef in any man!
A value that decided his Journey life was cooking together, being the only son in the big family where all men were bankers; He heard his inner voice that guided him to be different. Cruising through Hotel Management in Chandigarh and instantly feeling most comfortable in the kitchen classes reflected the learning’s from his grandfather and father.
Diya the award winning Indian restaurant at the Leela gurgaon is the sole reason that his name was credible enough to be nominated for Top 15 chefs of the country and ultimately becoming the Judge cum Host at the Masterchef India, the biggest food reality show of India.
“Almost every Sunday I would sit on the big kitchen counter and watch my father, uncle, grandfather and more uncles together in the kitchen cooking meat and chicken and talking away to glory about how their week was. It was this place where I first discovered that Men Cook, and it’s perfectly ok for men to cook. I would occasionally stir the meat and my father would teach me the names of the ingredients that went in. I am sure he did that to sharpen my vocabulary not realizing that one day that glossary of ingredients will become my life, my very reason of existence. Sometimes I look back and still see myself sitting at that kitchen counter where I took my first lesson on food”
Simply because you deserve better, let’s endeavor his delicacy :-
Awadh’s answer to the English Bread n Butter Pudding.
|• 8 nos Sliced Milk Bread • 300 ml Canola oil
• 1.5 lt Full Cream milk • 400g Sugar
• 1 tbsp Saunf • 1 g Saffron
• 2tsp Kewra Water • 2 tsp Rose Water
• 50 g Pista Slivers • 50 g Almond Slivers
1. Heat milk in a heavy bottom pan and add saunf, sugar, saffron, khoya, green cardamom powder, kewra and rose water. Bring to one boil and take off fire.
2. Cut the sides of the bread slices.
3. In a mahi tawa/wide paraat gently heat canola oil. Add the bread slices and on a low heat shallow fry them on both sides turning frequently. Take care not to break or burn them.
4. Now increase the heat and from one side start pouring the flavoured milk into the paraat. Take care as there will be a lot of steam produced.
5. Lower the heat and cook till all the milk is absorbed by the bread.
6. Remove from fire and keep in refrigerator to cool down completely. Slice some and plate it. Enjoy at cold temperature.
Hrisikesh aka Rishi Desai a chemical engineer who moved from Kolhapur to Queanbeyan, near Canberra, in 2008 — with his dreams of opening a restaurant someday has been cooking since he was five years old and has inherited his love for cooking from his mother.
His biggest fans are his wife Mitra and their six-year-old son Sharang who have been watching him on television after he has been away filming for masterchef Australia . He was able to call home once or twice a week for about 10 minutes.
Rishi teaches his six-year-old son to use a real knife in the kitchen.
“Sharang, who is in year 1 at St Peter and Paul Primary School in Garran, loves having his dad on television. He was able to use the MasterChef promo for show-and-tell.
”He was like, ‘That’s my dad! That’s my dad!’ So he was really happy and proud,”
– Rishi Desai
KOKANI FISHERMAN PLATTER
½ spring onion, chopped
2 garlic cloves, chopped
1 dried chilli, soaked in boiling water for 15 minutes
2 long red chillies, stems removed, chopped
5cm ginger, peeled, chopped
¼ cup (60ml) peanut oil
½ teaspoon caster sugar
8 oysters, shucked
Lime juice, to taste
Spiced fish :
Vegetable oil, for deep-frying
1 cup rice flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon chilli flakes
2 skinless flathead fillets, pin boned, cut into 2-3cm-wide pieces
1 cup (200g) basmati rice
1 cup (250ml) water
½ cup (125ml) coconut milk
Pinch saffron threads
4 black peppercorns
½ cinnamon quill
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon chilli flakes
2 teaspoons tamarind puree
2 tablespoons olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
5cm piece ginger, peeled, finely grated
2 long red chillies, finely chopped
400ml can coconut milk
15g grated palm sugar
13.Coriander leaves, to garnish
12 green prawns, peeled, tail left intact
Coconut and saffron rice
1. Place rice, water, coconut milk, saffron threads and salt in a saucepan. Bring to a simmer over medium heat, then reduce heat to medium-low, cover and cook gently for 15 minutes or until liquid has evaporated and rice is tender. Cover and stand for 10 minutes.
2. Place the cloves, peppercorns, cinnamon, cumin, coriander seeds and chilli flakes in a dry frying pan over medium-low heat. Cook, stirring, for 1-2 minutes until fragrant and toasted.
3. Remove from pan and grind in a spice grinder or mortar and pestle to a fine powder.
4. Combine tamarind and the ground spices in a bowl to form a paste.
5. Heat oil in pan over medium-high heat. Add onion and gently fry for 2-3 minutes until translucent. Add garlic, ginger, chillies and tamarind paste. Cook, stirring, for 2 minutes or until fragrant.
6. Add coconut milk and simmer for 5 minutes or until thickened.
7. Add palm sugar and cook for a further 5 minutes, stirring until the sugar has dissolved.
8. Add prawns and simmer gently for about 6-8 minutes or until prawns are just cooked through. Season to taste and remove from heat.
9. Meanwhile, for the sambal oysters, process eschalot, garlic, chillies, ginger, peanut oil and sugar in the bowl of a small food processor to a paste.
10. Heat a frying pan over low heat. Add sambal and cook, stirring, for 5 minutes or until fragrant. Season and remove from heat to cool.
11. Divide sambal among oysters and squeeze over lime juice.
12. Half fill a saucepan with oil to 160°C. Alternatively, you can use a deep fryer.
13. Combine rice flour, salt, pepper and chilli flakes in a bowl.
14. Dust fish in flour mixture to coat, shaking off any excess.
15. Deep-fry fish for 3 minutes or until light golden and just cooked through
16. Place curry into a serving bowl set on a platter, and garnish with coriander. Arrange oysters, fis and rice to the side to serve.
He was not just the first Indian chef to receive the Michelin star but has seven restaurants, including two on board the P&O Cruise ships Azura and Ventura.
His father was in the catering business and his grandfather was a baker.
Dishes are like religious speeches. You say one line and everybody perceives a different meaning. My menu may be exactly like another chef in town, say Sanjeev Kapoor or Vineet Bhatia, but we’ll have our own ways of looking at it.
According to Atul Kochhar Wok or kadhai is the best cooking tool. It’s traditional and there’s a lot of flavour-building going on there. It’s a very versatile utensil that can be used in different ways.
“My mother was my encouragement, but my father was my inspiration. In fact, when I received my first Michelin star, the first person I called was my father and his reaction was ‘great, but ultimately it’s a tyre company’. There’s so much I’ve learnt from him. He was the one who made me think and use indigenous produce to create traditional Indian recipes. And that is why I believe I am where I am today”.
– Atul Kochhar
A journey through his recipe:-
1 tsp Garam Masala
- Toast 1 tbsp of the cumin seeds in a dry pan, then crush them lightly and set aside.
Heat the oil in a pan and saute the remaining cumin seeds with the peppercorns and cardamom pods for 1-2 mins, until fragrant.
Add the chillies, garlic and ginger and cook for a further 2 mins. Stir in the ground spices and cook for a minute, then add the chicken pieces and stir to coat with the spices. Cook over a medium heat until the chicken loses its raw look.
Add the yoghurt, garam masala, 100ml of water and salt to taste. Simmer gently for 12-15 mins until the chicken is cooked.
Add the toasted crushed cumin seeds and chopped coriander and serve hot with bread or rice. Garnish with a few sprigs of coriander.
For her the things that stick out most are different foods. The passion for food and Indian food, in particular got me into this Field. Trying dishes from different regions of India, listening to the stories behind them and understanding the local geography and history that shapes them is what she cherishes and loves the most. India being an eternal source of inspiration with its pulsating colours, evocative aromas, flavours and historical influences is a place of true inspiration
My father‘s passion for eating was a big influence on me. I was born in London, but we moved to Geneva when I was four. He loved throwing dinner parties and, at weekends, he would make us all pile in the car and drive off to a place where he’d heard you could get amazing trout or something. In the holidays, we would travel to Southern France and Italy and have the best food.
Her Recipe for a delicious kadhai paneer with capsicum.
Karahi Paneer with Peppers (Capsicums)
Paneer is a home-made white cheese similar to ricotta and mozzarella in taste but firm enough to be cut into cubes. It’s really easy to make, can be made in advance and is really satisfying to do, see the recipe in the basic section. You can also buy readymade blocks in many well-stocked supermarkets and Indian stores but it will not be as good as the homemade version. This dish is full of flavour and texture and is a fantastic vegetarian main course. Serve with Naan or paranthas.
|– 6 tbs. vegetable oil
– 1½ tsp. cumin seeds
– 1 small-medium onion, cut into l” cubes
– 3-4 green chillies,pierced with the tip of a knife
– 2 garlic cloves, peeled and made into a paste
– 12g ginger, peeled weight made into a paste (around 2 scant) or finely chopped
– 3 small tomatoes, blended until smooth or chopped
– 1/3 tsp. turmeric powder
– ¼-1/2 tsp. red chilli powder
– 3 tsp. coriander powder¾ tsp. cumin powder
– 1 tsp. garam masala½ each small green and red pepper, cut into 1” cubes
– 300g paneer, made from
– 2-2½ litres milk (see recipe), cut onto 1” cubesSalt to taste
– 2-3 tbs. single cream
Heat the oil in a large non-stick saucepan. Add the cumin seeds and cook until they have darkened and are aromatic. Add the ginger and garlic paste and gently sauté for 1 minute or until the garlic smells cooked. Add the onions and green chillies; saute for 1 minute.
Add the pureed tomatoes, all the spices and season; cook over a high heat, stirring often until the mixture is cooked and releases some oil back into the pan, around 10-15 minutes. Taste, the flavours should be harmonious.
Stir in the paneer, peppers and a good splash of water from the kettle. Cook for 3-4 minutes or until the capsicum is crisp tender and the sauce is thick and clinging to the vegetables. Add the cream, taste and adjust seasoning and serve.
Thus it is a known fact that From childhood to Adulthood a Father’s presence and his absence both make a huge difference
Here at Nirlep we believe that a persona like a “father” should be honored not only by words but also with actions of love, Thus we bring to you this father’s Day a special offer to build some special memories.
Reignite the hobby cook in him and celebrate father’s day by gifting him products from Nirlep’s Stainless Steel collection along with a customized message for your beloved father all gifted in a beautiful wrap and delivered on father’s day.