Executive Sous Chef Saurav Nag has been working for Elite Hospitality for the past six years. According to him, it is really challenging to work in this country and having to deal with people from all walks of life with different languages and culture. For someone like him who is also a total stranger to the Arab world, one of the best experiences is to learn Arabic dishes.
Let's meet Chef up close...
1. When did you start being passionate about food and cooking?
I love eating different kinds of food used to cook at home while parents were not around, I used whatever ingredients we had and cook it my way. That’s how it started my passion in cooking. I mainly cooked Indian cuisine at first and later on become interested in some other dishes like international cuisine.
2. When and where did you start cooking as a profession?
I started my profession way back 1996 at Trident Ahmedabad (Oberoi Group).
3. Do you have any degree in Culinary? Any special trainings?
Yes, I had a Diploma in Hotel Management in India, Undergone some training and one of those is at Oberoi Bangalore, Rim Naam with a Thai Chef.
4. What is the one dish that best describe you?
The one dish which best describe me is the “Panfried grilled chicken fillet with milk and seasonal vegetables in pear sauce”
Seasonal vegetable in this dish gives you the flexibility to create the same dish with whatever available vegetable in the Kitchen, without compromising the taste.
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| Panfried grilled chicken fillet with milk and seasonal vegetables in pear sauce” |
5.
Describe
your cooking philosophy
My cooking
philosophy is simple to present luscious fresh ingredients with a soothing taste
which goes best to the taste buds and with a unique presentation
that is appealing to the eye which makes them feel hungry.
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| Vegetable & Haloumi Cheese stock |
6. Do you see yourself doing something else in the future aside from being Chef?
Since cooking is something I really love to do, I could say in the near future, maybe in God’s will I would have my own restaurant in my country.
Since cooking is something I really love to do, I could say in the near future, maybe in God’s will I would have my own restaurant in my country.
7. Do you cook for wife and kids at home? What are their favorites?
Yes, during my off day I cook and experiment some dishes for them and get an honest feedback from my wife and kids. Their all time favorite is of course from my own dish, chicken Biryani and sweet and sour cottage cheese.
Recipe:
Pan fried Stuffed Chicken Breast with Pear SauceIngredients :
1 Chicken Breast Boneless
2 gm Garlic chop
5 gm Onion Chop
10 ml Olive Oil
Salt To Taste
White Pepper to taste
Crushed Black pepper to taste
100 gm cottage cheese
15 gm Sundried Tomatoes
10 gms Green Olives
15 gms Prunes
3 gms Pinenuts
Few Sprigs Of Basil
3 nos Asparagus Fresh
1 Medium Size Aubergine
2 ml Balsamic Vinegar
4 Nos Plum Cherry Tomato
1 No Green or Red Pears
20 gm Butter
10 Ml Cream
1 gm Parsley
Rosemary Sprig
30 ml White wine
Methods :
1 ) Take a chicken breast with Bone in. On a cutting board, lightly press the chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket.
2 ) Make the stuffing of chicken with grated cottage cheese ,sundried tomato ,olives ,prunes ,pinenuts ,basil leaves 7 garlic and mixed the mixture properly and add the seasoning.
3 ) When the mixture is ready put inside the pocket and sealed the chicken pocket with little egg mixture or you can even seal the chicken pocket with tooth pick.
4 ) Marinade the chicken with olive oil ,salt and seasoning ,garlic and rosemary.
5 ) Then pan fry the chicken in griddle till the griddle marks come and the chicken is cooked.
6 ) Take 3 peices of fresh asparagus head and blanched it.Slice the aubergine and take out 3 slice of aubergine and marinade with salt and balsamic vinegar.
7 ) Grilled the aubergine and the rolled it over asparagus head.
8 ) Saute 3 peices of plum cherry tomatoes.
5 gm Onion Chop
10 ml Olive Oil
Salt To Taste
White Pepper to taste
Crushed Black pepper to taste
100 gm cottage cheese
15 gm Sundried Tomatoes
10 gms Green Olives
15 gms Prunes
3 gms Pinenuts
Few Sprigs Of Basil
3 nos Asparagus Fresh
1 Medium Size Aubergine
2 ml Balsamic Vinegar
4 Nos Plum Cherry Tomato
1 No Green or Red Pears
20 gm Butter
10 Ml Cream
1 gm Parsley
Rosemary Sprig
30 ml White wine
Methods :
1 ) Take a chicken breast with Bone in. On a cutting board, lightly press the chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep horizontal pocket.
2 ) Make the stuffing of chicken with grated cottage cheese ,sundried tomato ,olives ,prunes ,pinenuts ,basil leaves 7 garlic and mixed the mixture properly and add the seasoning.
3 ) When the mixture is ready put inside the pocket and sealed the chicken pocket with little egg mixture or you can even seal the chicken pocket with tooth pick.
4 ) Marinade the chicken with olive oil ,salt and seasoning ,garlic and rosemary.
5 ) Then pan fry the chicken in griddle till the griddle marks come and the chicken is cooked.
6 ) Take 3 peices of fresh asparagus head and blanched it.Slice the aubergine and take out 3 slice of aubergine and marinade with salt and balsamic vinegar.
7 ) Grilled the aubergine and the rolled it over asparagus head.
8 ) Saute 3 peices of plum cherry tomatoes.
For the chicken sauce :
9 )Take a saucepan and heat butter.Then add chop onion and chop garlic and sauté it for few seconds.
10 )Then add white wine and reduce the wine.
11 ) Add seasoning and finish the sauce with with cream ,slice of pears ,seasoning and chop parsley and cook for few minutes.
12 ) Then arrange the chicken ,the asparagus ,cherry tomatoes in a plate and garnish with sprig of rosemary and serve hot.
9 )Take a saucepan and heat butter.Then add chop onion and chop garlic and sauté it for few seconds.
10 )Then add white wine and reduce the wine.
11 ) Add seasoning and finish the sauce with with cream ,slice of pears ,seasoning and chop parsley and cook for few minutes.
12 ) Then arrange the chicken ,the asparagus ,cherry tomatoes in a plate and garnish with sprig of rosemary and serve hot.
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