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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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Food History

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SHORBA

Shorba can be considered as the best example of Slow Indian Food – be it consumed as a starter soup or be it consumed as a meal in itself. Being the most varied country, our food also varies and Shorba could be one of the front runners. Yakhni Shorba of the topmost part of the country to Rasam from the bottom part of the nation all enriches our food heritage.

Shorba or Chorba is a sort of a hot soup or stew savoured crosswise over Middle-East Asia, South and Central Asia, and North Africa. Accepted to have started in the Persia, Shorba is customarily arranged by stewing meat in boiling water alongside salt and enhanced with sweet-smelling curry flavours and herbs. Throughout the years, veggie lover variations of Shorba have turned out to be famous too. Shorba is gotten from an Arabic expression, 'Shurbah', which means soup. The seasoned juices are served in the wake of isolating it from the meat and vegetables, as a starter or as a major aspect of the principle course. This is one of the not many attributes that different Shorba from a soup. Soup is frequently filled in as the principal course yet Shorba can likewise be filled in as a backup to the fundamental dish or in the middle of courses.
People have been making the stew since old occasions. Central Eurasians used to place the tissue into an animal's paunch, blend water with it, and bubble it over bone fire. This can be alluded as the first historically speaking stew in mankind's history. The methods of readiness changed throughout the years, and Shorba advanced with the expansion of flavours. Another hypothesis likewise discloses to us that when Mughals came to India, they brought a great deal of dishes, Shorba being one of them.

One of the most essential Shorbas prevalent in India is the Tomato Shorba which has garlic, garam masala, crushed pepper, cumin powder and vegetable stock. In spite of the fact that one of the most loved shorba is Rasam which is celebrated in South India and is a blend of curry leaves, tamarind and lentil water.

In India and Pakistan,'Kharode Ka Shorba' or Paya soup, a soup stock, made by boiling animal bones in water with unobtrusive flavours and some vinegar is a prevalent home solution for treat disease and lift resistance. The bone marrow of the animal is accepted to be stuffed with a few important supplements like magnesium, calcium, phosphorous, sulphur and potassium. The ligament found in animal joints, for example, chicken feet, or sheep knuckles, and ribs is moderate cooked and stewed for a considerable length of time in water. This shorba is known to upgrades quality, and reduce fractiousness, weakness and tension. The ligament is an extraordinary wellspring of collagen. Collagen is a sort of a protein which is a fundamental part of muscle building. It is additionally gainful mending the gut and advances invulnerability.

There's another kind of Shorba prevalent in Kashmir called 'Yakhni'. It is a yogurt and saffron based stew made with sheep. One of the most punctual reported Yakhni formula is found in Ain-I-Akbari (Life of Akbar), where the stew is portrayed as one of the numerous lamb based dishes savoured the Mughal courts. Yakhni is readied like some other Shorba, yet with an expansion of yogurt. Lamb and sheep shanks are bubbled in water with flavours to make this Shorba. At that point, the meat is evacuated and yogurt and saffron are added to the stock. The shade of Yakhni is light yellow because of the expansion of yogurt and saffron.

The entire motivation behind a shorba is tied in with warming you from the back to front and in the winter months when it's extremely cold the 'shorba wala' will ride in with their trucks and tanks of warming soups to tap to the cool, wheezing open. Served in perfectly material earth pots that you can clip your hands around to keep those fingertips warm. The warming choice of flavours explicitly picked for their restorative characteristics to get your internal parts warming and fending off any indications of winter bugs.

 

Some most common and uncommon Shorba:


1.      Rasam                                                 2.         Paya Shorba                            3.         Tomato Shorba

4.      Tomato Dhania Shorba                       5.         Yakhni Shorba                        6.         Dal Shorba

7.      Dahi Shorba                                        8.         Palak Shorba                           9.         Papaya Shorba

10.  Gobi Shorba                                        11.       Anardana Shorba                    12.       Gulabi Shorba

13.  Palak Ananrdana Shorba                    14.       Doodh Ki Shorba                    15.       Chana Shorba

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SATAY - All time favourite!!!!!!

Do you know that President of the United States Barack Obama spend his childhood in Indonesia precisely in Menteng, Jakarta and that could be one of the biggest reasons of his affection towards Satay!!!!!

Satay – a Malaysian Chinese cuisine that has started from Java, Indonesia. It has been perceived as the national food of Indonesia and is generally accessible all through the nation. It is additionally all around perceived and cheered in Southeast Asia which incorporates Malaysia, Brunei, Singapore, Thailand and Philippines alongside Suriname and Netherlands because of the way that Indonesia was previously a Dutch settlement. It is important to understand the history of Indonesia to understand Satay.

Indian fabric exchange has a long history traversing numerous hundreds of years with Indonesia and China being two of its significant exchanging accomplices in Asia. During the 18th and mid-19th century the fabric exchange among India and it exchanging partners, including England hit its pinnacle. During the mid-19th century, Java was a state of the Dutch and the Maluku Island inside Indonesia otherwise called Spice Islands were a significant exchanging focal point of the Dutch East India Company because of the accessibility of nutmeg and cloves, which were popular during that period. In the mid-19th century there was a deluge of Muslim Indian and Arab brokers and migrants in Indonesia as material were exchanged for spices. It was during this period that satay is said to have turned out to be prevalent in Indonesia, and over some undefined time frame, with the culinary imagination of its road sellers, picked up its own unmistakable character.

Satay?? supposedly got from the Tamil language. Suspected satiate was made by road food traders in Java around the start of the 19th century, in view of the way that satay started prominent around the start of the 19th century alongside the developing number of settlers from Arab and Muslim immigrant's, Tamilian and Gujarati from India to Indonesia.

In the code convention of Muslim Indonesian culture, the satisfy utilized as nourishment in inviting Id-ul-fitr occasion. Another hypothesis proposes that the inception of the word satiate originates from the Minnan-Tionghoa term 'sa tae tub' which means three bits of meat. Be that as it may, this hypothesis is dubious on the grounds that customarily satay comprises of four bits of meat, not three. What's more, the number four is viewed as not a number that gets good karma Chinese culture. Indonesian Chinese likewise embraced and created satay as per their taste, in particular pork satay presented with pineapple sauce or sweet soy sauce with extra Chinese spices, so the Chinese satay has a taste like a typical Chinese roast beef.

Satay is a dish that is made of barbecued, seasoned and pierced meat with a sauce. It might be of cut chicken, mutton, beef, pork, goat, fish, tofu and different meats. The more authentic is to use sticks from coconut palm frond while bamboo sticks are utilized frequently. The dish has its meat barbecued or grilled over charcoal or wood lit fire and after that presented with various sorts of fiery seasonings.

Turmeric is the base ingredients utilized for marinating the meat for satay. The dish gets its pleasing yellow shading from turmeric. Satay is served with peanut sauce or gravy alongside onions, cucumber and rice cakes. Meats, for example, pork when utilized in Satay are presented with Pineapple Satay sauce with cucumber.

Satay is viewed as a delicacy in numerous other Southeast Asian nations including Malaysia, Singapore, Thailand, the Philippines, Brunei and the East Timor. Satay is additionally a prominent dish in Netherlands because of Indonesia being a previous Dutch state. It is likewise a piece of Surinamese food, as Suriname was additionally a previous Dutch state too. Satay simply like the advancement of most food is crafted by individual inventiveness, coordinated effort, cultivated by aggregate appropriation, and progress crosswise over ages and distinctive culture.

Satay Ria is one of the famous Malaysian restaurants that serves one of the World’s best Satay versions. It is giving the very true culinary experience that no other manages to with its wide variety on the menu, each item with its own exotic taste.

Sticks of satay are effectively prepared in their own right, yet it's the sauces and condiments that perpetually go with them that draw everything together. The serving of satay in Indonesia and Malaysia is an exquisite artistic expression: Skewers are arranged on a banana leaf with a dab of fiery, rich shelled Peanut Sauce (called Saus Kacang Tanah), and a sprinkle of Sambal Kecap, sweet, thick soy sauce spiked with chillies and shallots. In Indonesia, these sauces frequently accompany a cool heap of Acar Timun (sweet-tart vegetable pickles), and in Thailand with Ajad (an invigorating cucumber salad with cut shallots and chillies). Out and out, it's a splendid synthesis of flavours, temperatures, and textures.

 

Variations:

In Indonesia, Sate Ayam (chicken satay) is the most well-known type of the dish, presented with Lontong or packed rice cakes. The national topping, Kecap Manis, is sprinkled over the sticks went with a Spicy Peanut Sauce, Eschalot and Cucumber. From here, the varieties start, and are too various to even think about naming – however their names for the most part reflect either the sort of meat utilized, or the town from which it begins. There's Satay Kambing, made with goat, and Satay Madura, from the Indonesian island of a similar name, presented with a dark sauce produced using Kecap Manis, palm sugar and different aromatics. Satay Buntel from focal Java is made with minced meat, frequently beef, held together with fat membrane, Satay Babi (pork) is well known among Indonesia's Chinese people group, and a minced pork form, Satay Lilit is regular on Bali, while Satay Padang from Sumatra is produced using offal cuts, for example, dairy animals' tongue, cooked in a fiery Rendang-like curry sauce and after that grilled.

In Malaysia, chicken satay is the most well-known variation, however you can discover a wide range of meats on offer. The standard rendition is normally presented with crisp Eschalot and cucumber, and a sweet and spicy satay sauce, however this formula differs from food outlets to food outlet, and especially among Chinese and Malay merchants. Ketupat (rice enveloped by banana leaf) is likewise generally served to transform this snack into a meal. One of the most celebrated forms of satay in Malaysia originates from Kajang, 20km south of Kuala Lumpur. Malaysians make day excursions to eat the dish in this 'satay city', which accompanies both peanut sauce and sambal.

Satay in Singapore imparts a family line to the great Malaysian adaptation; however, a neighbourhood variety is grated pineapple in the accompanying peanut sauce. In Thailand, pork and chicken satay are generally eaten, and it's the Thai form that has spread most broadly in the west with the multiplication of Thai restaurants.

In the Philippines, it's known as Satti in the south, or basically 'barbecue' in the remainder of the nation, and is regularly made with chicken or beef. Satti is consumed for breakfast in a soup enhanced with annatto and peanut sauce, while somewhere else the sticks are marinated in a sweet sauce that incorporates banana ketchup.

 

Malaysian Chicken Satay with homemade Peanut Sauce: If you all ever purchased ready to cook satay, I truly trust you attempt this recipe since it will change the manner in which you consider satay. These are sweet and profoundly fragrant, loaded with great South East Asian aromatics. The sauce is less about a sauce of spicy peanut butter, and all the more a deliciously unpredictable sauce of which peanuts are a reasonable piece of the flavour profile. The backups are regularly met with astonishment, however gave to be plunged in the sauce to give invigorating reprieve from the lavishly marinated pieces of satay meat. You can substitute the chicken with hurl steak to make satay beef.

 

Chicken Satay (Satay Orob): This is a mainstream satay that is frequently sold during the evening markets around Bali. The unmistakable flavour and unobtrusive fragrance of the marinade is especially delightful, particularly on the off chance that you let the chicken marinate overnight. Presented with shelled peanut sauce which is of maximum liking.

 

Pork Satay with chilli dipping sauce: It is accepted that satay is an elucidation of Middle Eastern kebabs and was acquainted with Southeast Asia by method for Arab merchants. There are incalculable local varieties; this rendition is made of pork, grilled over charcoal and presented with chilly vinegar sauce as opposed to customary peanut sauce.

 

Minced Pork Satay (Satay Lilit Bali): This Indonesian recipe includes blending a spicy paste with pork mince and after that trim it around sugarcane sticks, in spite of the fact that you can utilize wooden sticks. They are then set in a skillet or on a barbecue and cooked until brown.

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