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Chef Subhadip Certified HACCP Auditor, Author, Hospitality consultant & Researcher

I am a Chef and I did not become chef just because of choice rather it was inculcated in me by my most loving father who took a job in Indian Railways in 1966 after leaving a prestigious job from PWD of India just because he loved to travel and of course savour the cuisine of different regions of the country. My mother informed me that after marriage she learnt how to cook non-vegetarian food from my father, which speaks about the innate capacity my father possessed to transform himself into a Master Chef.

I was a student of IHM Kolkata and while travelling to my college each day, I had to pass the Indian Passport office where I used to see long queues of people standing for their passport form submission and at the back of my mind a dream started to take shape; a dream of travelling, which by virtue of my father’s passion was inherently in built. But my dream was a little different. I dreamt of seeing the whole world by becoming a Master Chef. Thus began my journey in pursuit of my goal and I was employed as a butcher with the Royal Olympic Cruises of Greece and went on to join Costa Cruises of Italy which was truly a very pleasant experience my life.

"Food is the secret of my life."
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Critique

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Chef Majumder is one of the best professional Chef cum trainers whom I have met. Got an opportunity to work with him in two events. One at a molecular gastronomy workshop organized by chef Majumder and another was in coordination to conduct a food festival at Chennai.

The former event was at LPU. Where I was overwhelmed at his hospitality and planning in conducting the event. Everything was so professional. The time plan, the itinerary, workshop ingredients organizing, deliverance team building. Could see positivity at the team with him.

The second event was organising a Punjabi food festival at Chennai. The menu was framed by Chef Majumder. The dishes were so authentic and lot of RND has been done in framing the menu. The effort was very much felt by the guest who dined at the food festival and made it a grand success and in fact we extended the festival for another week based on the reviews and financial success. 

Chef Majumder – so multi-talented chef with professional approach in whatever he does. Proud to be in association with him. Thanks and regards Jesu Santiagu Lambert
Executive Chef
Savera Hotel

146 Dr. Radhakrishnan Salai, Chennai 600 004.
Mobile : 7299016688
Email : jesu@saverahotel.com
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Books and awards in a recent past

Awards and Publications

Food quality not Food quantity

Food History

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NARGISI KOFTA

Similar to the kebab, our desi kofta metamorphosed and became a prodigy of the mitti (soil). The locals adapted the spices to their taste, and the usage of meat or vegetable was guided by the religious practices of the people of the local area, hence the incarnation of the vegetarian kofta. The name Nargis comes from the resemblance to a flower named Narcissus, a winter flower grown in India. The flower has a yellow centre (the color of cooked egg yolk), surrounded by white petals resembling the cooked egg white. Hence when the Nargisi kofta is cut in four halves, resembles the flower. Historians suggest that the Turkish kebab was simmered in aromatic spicy gravy of the local region, and that’s how the kofta came to be. Dr. Pushpesh Pant, the famous food critic and historian, in his article published in The Times of India, titled 'Kofta: Great balls of fire' can be referred in this context. This dish sounds exotic and tastes delicious too! Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisis Kofta is fairly simple to make. Do prepare it and the kids would love to eat the egg balls.

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FUSION CUISINE

Fusion cuisine is the deliberate combination of elements from two or more spatially or temporally distinct cuisines. Transcending conventional geographical and historical boundaries, it is a unique form of cuisine particular to today's postmodern world. The precise origin of the term "fusion cuisine" is uncertain although "culinary globalization," "new world cuisine," "new American cuisine," and "new Australian cuisine," all other names for fusion cuisine, have their roots in the 1970s in the emergence in France of nouvelle cuisine, which combined elements of French and, primarily, Japanese cooking (Sokolov, 1992). As nouvelle cuisine spread to other nations, it combined with elements of the foods of the host country. The concept of "fusion cuisine" was first used in the 70s in the USA, when chefs mixed flavours from East and West, especially on the border of Texas and Mexico, the so-called Tex-Mex, in search of a way to surprise diners. Since then this kind of food has gone professional, and has been studied and researched by the most prestigious chefs, and currently it enjoys the highest reputation.
As Adam Gopnik has observed, while the Enlightenment of new cooking took place in France, the Revolution occurred elsewhere. Indeed, fusion cuisine has emanated primarily from the United States and Australia, but has spread to other parts of the world as well. Fusion cuisine may have taken off in the United States and Australia, because of those countries' short history relative to the rest of the world, their unique immigration histories, their lack of a cuisine that is clearly recognized by other parts of the world, and, most importantly, their lack of a culinary tradition.
As fusion cuisine evolves, many more ethnic and regional cuisines beyond French are being combined to form new hybrids. Exemplars of fusion cuisine include Pacific Rim cooking predominant in Australia and New Zealand, and Norman Van Aken's New World Cuisine (combining Latin, Caribbean, Asian, and American elements) found in the United States. An example of a specific fusion dish that combines classic Chinese recipes with French techniques and Mexican ingredients is Susanna Foo's pan-seared sweetbreads with veal dumplings made with ancho chili and served with Sichuan pickled relish and crispy shallots.
The social and cultural conditions that have contributed to the development of fusion cuisine, as well as most forms of contemporary cuisines, include increasing processes of globalization, increasing cultural flows through media and travel, the rise of a consumer culture, the modern food system, the expansion of the cookbook industry, the increased prominence of chefs throughout the world, the growth of the food and restaurant industry, and a greater concern with healthy lifestyles.
Enjoying fusion cuisine is a real experience. At first, when you go to one of these restaurants, you will see that they usually have unusual and well-designed decoration: each one is turned into a little world, and the owners want each room to be unique and special.
After that, you will discover new flavours, aromas and textures, new ways of cooking, and sometimes you will enjoy dishes that have been prepared as true works of art. Also, the portions are no longer so minimalist and anyway, there are plenty of restaurants with set tasting menus that consist of between seven and fourteen dishes: so, however small the amount of food that is served may be, you will hardly leave feeling hungry.
Among the main types of fusion cuisine are Cajun, Tex-Mex, Balti and Chifa. There are also the brilliant Nikkei, Asian-Mediterranean and Turkish-German fusions. An odd fact is that the "doner kebab" as we know it did not originate in Istanbul but in Berlin.Now, mash-up dishes are important, where the chefs mix what seem to be impossible ingredients with results that can be flavoursome and agreeable, but sometimes generate culinary monsters. You can find things like the burguerito, which is a fusion of hamburger and burrito; the cragel, which is half croissant and half bagel; or the cronut, from the New York-bases French pastry cook Dominique Ansel, which is a mixture of croissant with donut.
It is clear that fusion cuisine is a universal phenomenon. So much so that all the world's biggest cities have large restaurants that offer it.

A little more addition towards the collection of my Fusion Cuisine. Today we have prepared Beetroot and Satsuma Orange Soup, Peanut Butter Chicken Tandoori Steak with Cucumber Spaghetti, Pineapple and Cucumber Salsa and Pilaf A La Tomate with dusting of paprika and dollops of Gooseberry & Beetroot Coulis.

BON APETIT

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