Monday, June 29, 2009

"King of the Fruits" - Mango by Chef Jagadishwar Prasad, Faculty, CAI

"King of the Fruits" - Mango
Mango is one fruit which is originally from Indo-Burma region. Mango belongs to the Genus Mangifera family Anacardiaceae. Anacardiaceous species yield other valuable products like wood, gum, resins, wax, varnishes and tanning materials. Mango fruit is a fleshy compressed drupe. Mangoes vary in size colour shape, fibre texture, taste and flavour. Mango is otherwise called the “King of the Fruits”. Mango is one such fruit which has edible value equally in the unripe and ripe form. As far as the nutritive value is concerned mangoes contain high vitamins A and C, minerals and anti-oxidants and play a very vital role in soothing the stomach as it has certain enzymes which help in digestion. Due to the presence of these enzymes mangoes can be used as tenderizers also and dishes made with mangoes (in any form) do not need any additional tenderizers. As we all know that mangoes are high in fibre, low in calories, rich in vitamins A & C mangoes can be a stable daily diet. Here is a sincere attempt to use mangoes in various forms, cuisines, courses, even as pickles and condiments.

Mango Salad

Thai Mango & Chicken Salad

Mango Shashlik

Mango Salsa

Mango Sundle

Mango Lassi

Mango Gazpacho Soup

Fish Curry & Raw Mango Rice

Tomato & Mango Rice

Mango Phirnee

Mango Burfi

Thursday, June 4, 2009

Indian food presentation @ CAI, By Chef Shivarama Krishnan, Culinary Academy of India

Indian food presentation @ CAI
Whether someone agrees or disagrees “Indian food” has always been a bowl or platter food which is right from the cooking vessel into the service dish put straight on to the table of the guest. Least attention has been given to the visual aspect and presentation just because some great Indian chef said presentation is not an Indian concept. Interiors of the restaurants, hence changed from traditional to contemporary, furniture is become more casual and light unlike the heavy teak wood which used to be the order of the day. But the food remained where it was and no sincere effort has gone to bring in some visual touch as we all know Indian food tastes excellent. Being from Culinary Academy of India and having trained 7 batches in Indian regional cuisine I always had the idea of lighter, simpler but will presented pre plated Indian food can also be served as any other European foods. As a special occasion I have demonstrated 10 plates to my students in the workshop named “Plating Trends”. Hope this small effort of mine will ignite many more to think on the lines of Indian food plate presentation.

Reshmi Murgh served with a Creole o Pudina Pulao and a back drop of Vadiyam (Fryum)

Shammi Kebab rolled in Roomali Roti spread with Mint Chutney

Bengal Fish Curry served with White Rice and Stuffed Karela

Traditional Kashmiri Nalli Ka Ghost with paratha & Mooli ka soola

Stuffed fish curry served with tiranga pulao and katti saalan

Authentic Khandvi served with Marathi Kadhi

Roulade of Paneer stuffed with palak and dusted with deseeded chilli flakes with makhni gravy & saffron rice