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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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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Story of a Polish washing machine manufacturer's representative in India as narrated by Jeffree Benet of JWT Hong Kong in a 2008 print and television ad campaign - On arriving, the delegate examines a Lassi parlour, where he is enthusiastically invited, and finds several washing machines being utilized to blend it. The proprietor reveals to him he can "make ten times as much Lassi as I used to!"

Celebrity chef Anthony Bourdain went to a "government authorised" bhang shop in Jaisalmer Fort, Rajasthan on his No Reservation television program. He has been proffered with three varieties of bhang lassi: normally strong; super-duper strong; and "full power, 24 hours, no toilet, no shower".

Lassi – a next generation of the mobile operating system Android launched in 2013 in the annual techno-management fest of IIT Khargapur, Kshitij

During summer, the temperature of Punjab in Northern India touches up to 120°F. Obviously you need something which can make your oesophagus cool along with the spicy food – it’s no surprise Lassi, a refreshing yogurt drink also took birth in this area centuries ago. It is an allrounder drink which can be taken any time but mostly preferred during summer.

This trademarked Indian refreshing drink is constituted of plain curd, milk and water (or ice) with different spices and sweeteners added according to the demand. It is actually a white, frothy background. Sweet lassi is made with sugar or sugar syrup whereas salt is required to prepare a savoury version of Lassi. Ground cardamom is one of the major spices which goes into more or less in each version of Lassi. However, there is another way in which you can get the same. After churning of butter the leftover liquid which is known as buttermilk is also a type of lassi and it is known as ‘Chaati Ki Lassi’.

The historical backdrop of the beverage isn't well known. In contrast to the mango, it isn't adulated by crooners, nor are its relieving or arousing ideals the subject of tart stanzas. It clearly started quite a while in the past in the Punjab region, where milk has consistently been a significant staple beverage.

The Brits have known about lassi since the colonial era, although it doesn't sound like they were fans. An 1866 dictionary describes lassi as "curdled, sour milk". Famous British hunter, tracker, naturalist and a colonel in the British Indian Army Jim Corbett written in his book My India about a refreshing drink locally called Lassi which has the capacity to make people sleep very easily. He has been offered as a gesture by numerous villagers of India when he successfully reaches to their village with an ambition of killing man eating tigers.

Health Benefits

In 100ml. of Lassi:

1.  Sodium 39mg., Cholesterol 8mg., Potassium 117mg.

2.  12% of protein enriched drink which helps in muscle building.

3.  It contains a lot of calcium, which is assistive in building strong bones and teeth.

4.  Lassi helps in digestion especially the extra rich spics as the souring agent of lassi cuts down spices.

5.  Yoghurt is basically probiotic in nature and helps in developing healthy bacteria in the body. It even reduces bad bacteria in the stomach.

6.  Lassi is an excellent drink to get energy in hot summers and even gives you a great after effect.

7.  Lassi is known for lowering BP.

Bhaang Lassi:-

A unique cannabis formula can transform a city or even an entire nation into a vacationer magnet. In India, it's a weed milkshake that brings all the young men to the ground. Bhang lassi is a beverage that is made of yogurt or milk, nuts, spices, for example, cardamom and cinnamon, rose water, and – yes – cannabis, ground and blended with water, then framed in the state of balls.

The weed shake may pull in numerous tourists who love to go 'out with a bhang,' yet it has been a significant piece of Hindu culture for a considerable length of time. On vacations, for example, Holi in March (Indian New Year, best referred to somewhere else as that day when grown-ups let their internal identity go insane and pelt each other with coloured powder) and Shivaratri in February (the occasion of the god Shiva) each Hindu in the North of the nation – particularly in Varanasi – drinks one of these shakes. Indeed, even the little children get a bhang sweet to participate in the sacred high. The weed develops in the Himalayas and is being sold in government-run bhang shops, however hypothetically originates from adobe, from the Gods. Since 1000 BC, bhang is the communion wafer/sacramental bread of India: a piece of the god of destruction, Shiva. In old Hindu messages, the gods churned a sea of milk looking for an elixir that would make them immortal. When they discovered it, they kept running off with it and spilled a few drops of the everlasting status water en route. At each of the places where a drop was spilled from the pot, miracles occurred. Shiva, poisoned by a toxin called halahala that came free while churning the ocean, went to one of these miracle places in the mountains. There, he found bhang (weed), ate it, and was healed. The plant became his new favourite snack, and from then on, he passed his days being stoned and in deep meditation. Hindus in Varanasi bond with bhang for spiritual reasons. They drink it to honour Shiva, to meditate better, to get closer to God, and to wash away their sins.

Bhang is also utilized in ayurvedic medication. It is said to fix nervous disorder, skin infections and wounds. In Medieval times, fighters used to drink bhang previously or after fight, similarly as Westerners drank hard alcohol. It was said to give them an adrenaline surge, so they felt eternal and strong, and decreased agony. In any case, bhang is so inserted these days that a great deal of Hindus – particularly men – use it more frequently than just on siestas. The spiced beverage chills them off on hot days, however they additionally simply like the entire 'being stoned' thing. A traveler gets a couple of weed balls in his shake, however a nearby effectively puts in ten.

10 Lassi Centre Which should be tested in lifetime:-

1.      Gian Di Lassi (“Gian Chand Lassi wale has been family owned and operated in the Amritsar Area since 1937) – The best traditional lassi of Punjab served in tall glass with a spoon - Golden Temple Out Rd, Chowk Regent Cinema, Katra Sher Singh, Katra Ahluwalia, Amritsar, Punjab 143006

2.      Toni Lassi & Tea Centre (Jamana Lassi Peeta Hay, Aur Hum Mugalsaraiyon Lassi Khate Hay) – Speciality is Rabri Lassi served in Specially Designed Kullar – Mughalsarai Railway Station Road, Uttar Pradesh

3.      Man Ka Maharaj Rabri Wale – (Sales lachhedar lassi only during winter in a specially crafted Rajasthani kullar) – Mohata Ka Chowk, Joshiwara, Old City Rampuriya, Bikaner, Rajasthan 334001

4.      Mango Lassi of Kolkata (A phenomenal addition were the toppings, which in this case, consisted of a few cashew nuts, an almond, some raisins, and a few crumblings of something that tastes like salty cheese (and though that might sound a little weird, it really worked well).7, Esplanade Street, Kolkata

5.      Amritsari Lassi Wala (Offering an extensive variety of lassis which is sure to leave your spoilt for choice) – Shop 295, Fatehpuri Chowk, Chandni Chowk, New Delhi

6.      Shandar Sweet Home (Serving lassi in the pattern of fruit cream – the consistency of the curd is so thick and then it is mixed with cream and fruits) – Jalori Bari Road, Ratanada, Jodhpur, Rajasthan

7.      Motwale Doodh Ghar Lassi and Faluda (This unique concept of serving lassi with faluda makes this city separate) - Near Esra Hospital, Charminar, Shalibanda, Hyderabad, Telangana

8.      Parsi Dairy Farm (One of the oldest dairy shop established in the year 1917 – usually selling milk only but later started with different other items which includes the old concept of thick lassi which refreshed a lot in a summer day) - 261-263, Shamaldas Gandhi Marg, Kalbadevi, Mumbai

9.      Haji Hotel Lassi and Faluda (100 year old shop selling a speciality rabri lassi with faluda is famous to all food lovers of India) - Itwara Rd, Opposite Water Tank, Itwara, Seedia School Colony, Peer Gate Area, Bhopal, Madhya Pradesh

10.  Blue Lassi Shop (Handmade lassi shop which prepares lassi with fresh fruit of 20 variety) - CK 12/1 Kunj Gali, Kachaudi Gali, Near Rajbandhu, Govindpura, Varanasi, Uttar Pradesh

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Dindigul, Arcot, Memoni, Thalassery, Kampuri, Tahari, Beary, Bhatkali ………. Are these names giving you any hint? These names might give you an understanding of places or people but actually these names are directly related with the most adorable and delicious food of India – BIRIYANI.

As Professor Biriyani Dr. Pushpesh Pant says “Biriyani is the quintessential celebratory dish in India and an aromatic delicacy that dazzles as a sublime one-dish meal”.

There is no uncertainty that biriyani started in Iran. Indeed, even the name biriyani can be followed to the first Persian "Birinj Biriyan" - actually, fried rice. In Iran, the deg (pot) is put on dum (moderate cooking to enable the marinated meat to cook in its very own juices and consummately with layered rice and sweet-smelling substances), and the rice is tenderly fried.

The doyenne of Islamic cooking in India, Salma Hussein, lets us know anyway that the biriyani sold in the city in contemporary Iran no longer contains rice and has advanced into succulent lumps of meat cooked in an envelope of roomali roti.

Yet, the dish has likewise developed in India, where it has a vibrant and changed history. There is no proof that biriyani first arrived India through the hands of Moguls. It is undeniably plausible that it went with travellers and warrior statesmen of honourable plunge to the Deccan district in south India.

There are numerous legends related with the history of Biryani. One of the prevalent being the story identified with Mumtaz Begum, spouse of Shah Jahan. It is accepted that when Mumtaz visited the military garrison huts, she found that the Mughal fighters looked undernourished. So as to give a decent eating routine to the warriors, she requested that the cooks plan dish with meat and rice. The dish was prepared with flavours and saffron and cooked over wood fire.

The other legend has it that the Turk-Mongol hero, Timur Lang, carried the forerunner to the biryani with him when he landed at the boondocks of India in 1398. Accepted to be the war crusade diet of Timur's military, an earthen pot loaded with rice, spices and whatever meats were accessible would be covered in a hot pit, before being inevitably uncovered and served to the warriors.

Another legend has it that the dish was brought toward the southern Malabar shoreline of India by Arab brokers who were frequent visitor there. There are records of a rice dish known as Oon Soru in Tamil writing as right on time as the year 2 A.D. Oon Soru was said to be made of rice, ghee, meat, turmeric, coriander, pepper, and cove leaf, and was utilized to sustain military warriors.

The Nizams of Hyderabad and Nawabs of Lucknow were additionally renowned for their valuation for the inconspicuous subtleties of biryani. Their culinary experts were accredited world over for their signature dishes. These rulers excessively were in charge of advancing their forms of the biryani – and mouth-watering accompaniments like mirchi ka salan, dhanshak and baghare baingan – in various parts of the nation.

The ideal biryani calls for fastidiously estimated ingredients and a rehearsed strategy. Customarily, the dum pukht technique (slow breathing oven in Persian) was utilized to make biryani. In this strategy, the ingredients are stacked in a pot and slow cooked over charcoal, once in a while from the top additionally, to permit the dum or steam to does something amazing. The pot, sealed around the edges with flour dough, enables the steaming meat to soften in its very own juices while aromatising the rice.

Apart technique, spices likewise assume a basic job in dispensing a decent biryani – a few plans require a constrained utilization of spices while others utilize in excess of 15 distinct spices. Meat or chicken is frequently the fundamental ingredients, however in some coastal varieties, fish, prawns, and crabs are additionally utilized. Utilization of rose water, sweet consumable ittar and kewra water in biryani is additionally normal, a practice common since the medieval time.

One of the very eminent novelist and researcher of Bengal wrote in his book that when Wazid Ali Shah was sent to Calcutta by the Britishers he uses to stay in a place called Metiaburz which is near to the port of The Ganges. He was old but his kingly hobbies were still available. He loves to fly kites, pigeons etc. and at the same time to eat the best of food with new thoughts and for which he calls the best of chefs of Calcutta who could prepare the best of kingly meal. An Armenian Chef Tom Thomas Godwin whose mausoleum is still there at Park Street Cemetery cooked a different concept of Biriyani with potatoes and eggs and the major difference is that the rice and meat cooked separately first and then mixed together to enhance flavour and aroma. Neither it is a pakki biriyani nor it is a kutchi biriyani but rather a different style called Calcutta Biriyani. The story of affordability of meat and introduction of potato by the king is just a myth.

The origination of biryani traverses numerous hundreds of years, numerous societies and culture, numerous raw materials and many cooking styles. From a military dish to a dish fit for royals, the biryani today is the top choice pan-India basis. Its numerous varieties show the local tastes, traditions and gastronomic histories of their regions of evolution. It was much later that the dish wandered along the seaside and the backwoods of the peninsula, assuming different local togs to tickle regional palates.

In present day Kerala for example, one experiences the Malabar/Mopla biriyani. Once upon a time it substitutes meat and chicken for fish or prawn. The spicing is more grounded here and its defenders don't miss the fragrant symphony related with the Hyderabadi item. In faraway West Bengal, the Dhakai form of the dish from the Bangladeshi capital is no less tempting. It isn't outlandish to recommend that the biriyani could have crossed the ocean course to achieve this port city, which was once governed by nawabs (Mughal sovereigns). Furthermore, along the west coast, the milder Bohri biriyani has many hardcore benefactors. An unmistakably progressively strong biriyani - flavourful and fulfilling - keeps on being cooked in Bhopal where another strain may have accompanied the Durrani Afghans who once wore the shades of Ahmed Shah Abdali's military. At that point there is the Moradabadi biriyani that has all of a sudden popularised in the capital, Delhi. What's more, the best case of the "Rajasthani impromptu creation on the biriyani theme" is apparently the deg arranged for the ardent explorers at Garib Nawaz ki Dargah at the famous Ajmer Sharif Sufi shrine.

Shockingly, however, individuals stay unfamiliar with the genuine article. The charge handed out all things considered restaurants can be best portrayed as "frying pan or jhatka biriyani". Here rice might be long grained and a trace of saffron may tint it yellow, however this blend isn't even nearer to the authentic old-fashioned biriyani. Even posh hotels and fine dining restaurants don't bother cooking it from scratch. They have instead, developed a new concept of naming called dum ka biriyani.

Some Speciality Biriyani of India

1.      Dindigul Biriyani - A much-adored topical choice, Chennai has numerous outlets devoted to serving only the Dindigul biryani. The jeera samba rice utilized in making this biryani is particular and gives it a totally extraordinary flavour. Likewise, rather than enormous lumps of meat, Dindigul biryani utilizes tiny cube sized meat. Curd and lemon loan the biryani its tart taste, while the liberal utilization of pepper leaves its searing imprint on the sense of taste.

2.      Arcot Biriyani - Infixed by the Nawabs of Arcot, this biryani began in the towns of Ambur and Vaniyambadi in the Vellore area of Tamil Nadu. The biryani is commonly joined by dalcha (a sour brinjal curry) and pachadi (a sort of raita). The best known sub-variety of the Arcot biryani is the Ambur biryani that uses the squat seeraga samba rice, a customary Tamil Nadu variant.

3.      Memoni Biriyani - Alike the Sindhi biryani, this amazingly spicy variant is made by the Memons of the Gujarat-Sindh district. Typically made with lamb, yogurt, caramelized onions and potatoes, Memoni biryani utilizes less colours contrasted with different biryanis. This permits the natural hues and kinds of the different segment’s meat, rice and vegetables – to develop and sparkle in this conventional dish.

4.      Thalassery Biriyani - The Thalassery biryani, one of India's most cherished biryanis, is both sweet and savoury. The fundamental ingredients are soft and delicate chicken wings, mellow Malabar spices and a sort of rice known as kaima. Heaps of sautéed cashew nuts, sultana raisins and fennel seeds are utilized liberally in setting up this biryani. The rice is cooked independently from the sauce and blended distinctly at the time of serving.

5.      Kampuri Biriyani - The Kampuri biryani began from the town of Kampur in Assam. In this elementary yet delectable dish, the chicken is first cooked with peas, carrots, beans, potatoes, and yellow bell peppers. This blend is then gently spiced with cardamom and nutmeg before being blended with the rice. This less-known biryani, which fuses the crisp aromas of fresh local vegetables into meat, is a tribute to the Assamese style for making particular dishes.

6.      Tahari Biriyani - Tahari biryani is cooked without meat. Commonly, rice is cooked alongside various sort of vegetables in a handi with potatoes and carrots being the most utilized vegetables in this dish. Legend has it that this biryani was made in Mysore when Tipu Sultan hired vegetarian Hindus as his housekeepers. Thus, a vegetarian version of a fad dish was born. Tahari is likewise a well-known street food in Kashmir.

7.      Beary Biriyani - A nephew to the spicier Mangalore biryani, the Beary Biryani has a place with the Muslim people group of the Dakshin Kannada region in Karnataka. The dominating flavour is of the rice, which is kept in a blend of ghee and spices overnight. This procedure enables all the intense flavours to saturate the rice. The light dish is additionally exceedingly adaptable and utilizes a wide range of locally accessible meat and seafood.

8.      Bhatkali Biriyani - The Bhatkali biryani is an inherent part of the Navayath cuisine and a strength of Bhatkal, a coastal town in Karnataka, where it is an unquestionable requirement at wedding feasts. The meat is cooked in an onion and green bean stew-based masala and layered with fragrant rice. The Bhatkali biryani has a one of a kind spicy and overwhelming flavour that separates it from different biryanis of beach front Karnataka.

9.      Doodh Ki Biriyani – A typical Hyderabadi speciality, Doodh ki Biryani is known for its light flavours. The blending of creamy milk with roasted nuts and aromatic spices results in a dish that is subtle, refined, and delicately flavoured. Definitely a gem among the regal biryanis of the Hyderabadi Nizams!

10.  Hilsa Biriyani – An exquisite variety of West Bengal and Bangladesh. It is a seasonal variety which is only available during the monsoon time. Hilsa fish migrate for spawning from salt water to sweet water and during that time the fish is considered to be at the best of its taste. This particular fish is extremely bony and the speciality of the biriyani is to make the fish boneless and then to prepare the biriyani. This has become a signature dish which is catered in prestigious parties.

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