Friday, December 6, 2013
For Sandeep Kalra Executive Chef at Trident, Gurgaon, 'good food is one that touches the soul'. He believes in using the best ingredients, keeping flavours simple and authentic and follows highest standards of presentation. Each dish, for him, has to be a work of art.
At one of his restaurants ‘Saffron’, the aim of the chef is to bring the guests a cuisine which is just as fine as the spice…! On offer are authentic dishes from North India- recipes from the Mughal courts, the walled city of Delhi, cuisine of the Nawabs of Lucknow, the vibrant flavours of Rajasthan and Uttar Pradesh and the delectable cuisine of Kashmir. This time round Saffron has on board Chef Rehman and his team of Wazas all the way from Kashmir to showcase a taste of paradise and this festival is on until the 8th of December.
As for me I committed the sin of gluttony by overeating an A La carte meal for dinner and not only that I even took a recipe from Chef Sandeep Kalra and Chef Rehman to share with my readers ( read make later myself too )and they were kind enough to oblige.
Lamb Ribs : 1kg (full fillet); Water: 5-6 lit; Garlic paste: 15 gms; Salt : to taste; Cold water: 3 lit; Dry ginger powder: 5 gms; cloves : 8 nos; Black cardamom: 8 nos; Turmeric powder: 10 gms; Pure ghee: 500 gms
Bring the water to boil add the ribs, continue to boil, removing the scum that rises into the surface. Repeat until the water is clear. Boil covered till the ribs are half done. Add garlic and mix well, continue to boil for another minutes. Add the salt and boil covered. Continuously, until the membrane between the ribs can be pierced with the thumbs. Remove the pan from heat and drain the water. Cool the ribs in a pan with cold water and keep aside. Chop the ribs with chopper into rectangular pieces of 2*1 inches approx. Boil the water in which the ribs were washed. Add the chop ribs, Salt, dry ginger, cloves, black cardamom and turmeric powder, mix well. Let it boil until the bones can be extracted from the membranes easily. Remove the pan from heat and take out the ribs with a slotted spoon. Keep aside and discard the water. Arrange the ribs in a large frying pan , so that they don’t overlap. Pour the pure ghee on them. Fry until they are reddish brown overall. Turn Ocassionally. Drain out pure ghee before serving.
If the cold winter winds of Delhi are reminding you of crossing the Changla Pass you must head to Saffron at Trident Gurgaon as they bring to you the perfect ambiance and food to warm your heart at the on-going Kashmiri food festival which gets over on the 8th of December
Saffron, Trident Gurgaon. 443, Udyog Vihar, Phase V, Gurgaon 122 016.
Tel: 0124 412 4307
Timings: Lunch - 12:30pm - 3:00 pm. Dinner - 7:30 pm to 11:30 pm.
Cost: Meal for two approx. 3600, all inclusive without alcohol.