Friday, Mar 29, 2024 | Last Update : 02:15 AM IST

  Life   Food  19 Apr 2019  Tradition rules all culinary

Tradition rules all culinary

THE ASIAN AGE. | PRATYUSHA CHATTERJEE
Published : Apr 19, 2019, 12:12 am IST
Updated : Apr 19, 2019, 12:12 am IST

Traditional cooking is the foundation of the culinary world and without it food technology is a waste, says star chef Ajay Markan.

The traditional cooking majorly focuses on the taste and texture of the food.
 The traditional cooking majorly focuses on the taste and texture of the food.

Ajay Markan is an ace player when it comes to food. He is a seasoned hospitality veteran with 32 years of dynamic experience and with leading hotels and hotel chains of the world, of which 15 eventful years has been abroad. Designated as MasterChef ( Corporate resources ) at a leading hotel group in India, Markan is a passionate innovator known for out of the box ideas and sharp business sense, a rare combination that has been instrumental in boosting bottomlines and growth (while reducing food & labor costs) for every team he has been associated with.

Winner of several awards, accolades and letters of appreciation, Markan's fans and peers count on him for perfection in every dish, delivering under pressure, and creating gourmet experiences that linger long after the meal is over.

Food technology vs. traditional cooking

Traditional cooking any day!! I believe that traditional cooking is the foundation of the culinary world and without it food technology is a waste. The traditional cooking majorly focuses on the taste and texture of the food. So if that's bang on them, our aim is fulfilled. However, we can utilise the food technology to pep up the presentation.

Best compliment from a guest

We received a letter from a guest complimenting about the taste of our food. It seems this person is a big foodie who loves trying different cuisines. He mentioned in the letter that out of many cuisines he tried globally, he loved our food and compliments it as one of the best meals in India. This made us feel really satisfied and contented.

Personal favourite dish

Chili Chicken & Khao Suey are my favorite dishes. These dishes are the most renowned dishes of Asian cuisine. Though available everywhere and basic to prepare, the authenticity and great taste depends on how you prepare it.

Favourite cook at home

My wife Anuradha Markan is an amazing cook in the family. Sometimes, I feel it is going to be tough to compete with her as both of us are very particular about the best taste of the dishes and our senses are also mastered in the same way. She also has a great sense of creativity; her food creations are so gorgeous that we have even introduced few samples in our menu for food promotion.

Handling customer criticism

Criticism is also part and parcel of our industry. In fact criticism gives us opportunity to improvise our skills further in our career journey. So we always take criticism in a positive note.

Prawn in red Thai curry

Prawn Thai CurryPrawn Thai Curry

INGREDIENTS:

  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 can of coconut milk (can use regular or lite)
  • 1 tablespoon dried lemongrass
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch dissolved in 2 tablespoons cold water
  • 12-15 prawns, deveined
  • 1-2 cups snap peas (or green beans)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1-2 tablespoons Thai fish sauce
  • 1 tablespoon fresh lime juice
  • 1 cup fresh basil leaves

INSTRUCTIONS:

  1. Heat sesame oil in pan over medium heat and cook prawns for about 2-3 minutes. Set aside.
  2. Heat vegetable oil in a large pan or wok on medium heat. Add the red curry paste and cook for 30 seconds.
  3. Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and cook for 5 minutes.
  4. Stir in the cornstarch mixture and continue to cook for another 2 minutes.
  5. Add the prawns, snap peas (or green beans), and bell peppers.
  6. Cook uncovered for 4-5 minutes until prawns are cooked.
  7. Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for 5 minutes and serve with cooked rice.

Tags: prawn thai curry, chef ajay markan