Chef Mehta

Dev Mehta has the makings of a celebrity chef. He is witty, handsome, and works well with an audience. Recently I had the pleasure of having a cooking session with him at the Marriott Courtyard, Hinjewadi where is the Executive Chef. He charmed the entire group of us ladies from the WIN(women’s international) group.

Alfresco, the new outdoor restaurant at the hotel is where the demonstration was held. The entire group of 15 huddled around the large bar like cooking counter to view Dev’s creations.

Dishes Taught:
Seekh Paratha
Malai Drums of Heaven
Jerked Spiced Grilled Lamb
Ratatouille
Grilled Prawns
Fork Mashed Jalapeno Potatoes
Tiramasu

I wondered how he would get through all these courses especially since we curious ladies had sooo many questions. For 2 hours straight we listened intently as Dev effortlessly show us some of the establishment’s signature dishes.

I was shocked at the amount of butter and cream go into so many dishes. I had no idea that so much butter went into making even kebabs – the “diet food” I order when eating out. But of course the title of tangdi malai kebabs itself should have warned me about the cream and butter that goes in. Surf and Turf consisted of lamb shanks and prawns – a perfect combination to order for those of us who can never make up their mind whether to order meat or seafood. The tiramisu was literally heavenly but luckily we had to dig in with our own spoons and for the risk of looking too much like a pig I kept it at one spoonful.

The evening ended with some wine and some more sampling of kebabs compliments of the gracious hosts of the Marriot Courtyard. I am looking forward to surfing and turfing with the family there soon.

Most of the dishes that we learned were proprietary as they were developed exclusively in house. These 2 side dishes are classics ones that I can write about and are definitely worth trying.

Ratatouille
Ingredients:
Cut all vegetables lengthwise
1 red bell pepper
1 green capsicum
1 yellow bell pepper
1 medium brinjal
1 zuchini
1 onion
2 cups tomato concuss
Hanful of basil leaves
2 tbsp of chopped garlic cloves
1 tbsp olive oil

Directions:
1. Heat oil in a pan, add garlic and sauté till golden.

2. Add vegetables one by one(add zucchini and onion last) and cook for a while.

3. Add tomato concuss and basil. Cook till desired consistency and season with salt and fresh pepper.

Fork Mashed Jalapeno Potato

Ingredients:
1 large baked potato
2 tbsp picking juice from bottled jalapenos
Salt/fresh pepper
2 tbsp finely chopped chives
1 tbsp finely chopped jalapenos
1 tbsp cream
2 tsp butter

Directions:
1. Roast potato at 260 degrees Celsius for 55 minutes, keep aside and cool.
2. Peel and cut into small dices.
3. Heat butter in a pan.
4. Add potato and cook for some time. Add jalapeno, onion, and picking juice.
5. Season and stir well.

6. Finish with cream and chives. Serve hot.

10 thoughts on “Chef Mehta

  • January 19, 2011 at 1:07 am
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    Dev has always been a charmer and a man with talent galore.I know him from catering college and knew he would follow his passion well.Great going mate!!! cheers!

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