Learn cooking with Monish Gujral

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Learn cooking with Monish Gujral

Photo: V. Sudershan

Facing the heat Monish Gujral demonstrates how to prepare Kabab Butter Masala Photo: V. Sudershan

The hot summer shows little sign of abating. Sometimes it kills the appetite, but more often than not, it kills the desire for cooking! Still, it is important to eat a good, nourishing, meal. And I look at it this way. Stepping into the kitchen and standing over the hot stove may be hot work, but it saves us the trouble of going for a sauna. So you have the combined advantages of working off some calories, feeling refreshed with a cool shower afterwards, and the pleasure of eating a special dish.

To start off this column, I chose a recipe that is derived from the Moti Mahal signature dish, Butter Chicken.

In the West, butter chicken is morphed into chicken tikka masala. I have created a different variation using mutton seekh kabab, which I consider the king of kababs! Combined with the famous Moti Mahal butter sauce, the kababs take on a softer texture, giving a kakori kabab feel.

Many advantages

There are a number of advantages to this recipe. First of all, you can make the kababs separately and serve them as a snack. But even mixed with the sauce, you have the option of cooking it with less liquid as a dry snack dish, or with more liquid to be had as a main dish.

Don’t be intimidated by the number of ingredients or length of the recipe. If you prepare the kababs and other elements beforehand, it will take only 10 minutes to cook. But remember, the butter and cream should be put in at the end, just before the dish is removed from the stove and served hot. Reheating the gravy once butter and cream have been added will lead to wrecking the dish.

I invented this dish by chance. I might introduce it in the Tandoori Trail winter menu, but meanwhile, you can try out the recipe as a sneak preview.

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First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

4 Comments

  1. Duncan Lindsay

    May 16, 2013 at 10:33 pm

    Sir,
    I had the honour of attending Mohti Mahal’s in Tokyo years ago. Now living in the UK I have your book. I recently made you Butter Chicken to the delight of my family. The recipe is simple and the result excellent.

    I was wondering if you knew of the use of toasted flour in French cooking (e.g Raymond Blanc – Coq au Vin). It adds a subtle (savoury?) dimension in flavour. I was wondering if Indian cooking had an equivalent such as toasted lentil flour?

    Many thanks again for sharing your recipe with us.

    Duncan Lindsay

  2. rajesh anand

    June 28, 2013 at 8:31 am

    Sir,

    We have a beautiful commercial space in the heart of nashik

    it is 4000 sft and situated at the top floor with a fantastic view

    We want you to open a restaurant there with revenue sharing or rental module

    Please contact me on 9960021000 for further details

    Regards

    Rajesh

  3. nita

    December 1, 2013 at 7:40 am

    Excellent book..helped me a lot to discover my interest..through ur book.

    • Monish Gujral

      December 1, 2013 at 8:57 am

      Thank You Nita.. Why don’t you send us a recipe and get featured on My Blog :)

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