A veteran of luxury hotel brands, Chef Sahil brings over 18 years of culinary experience to Shangri-La’s – Eros Hotel, New Delhi. He has previously worked with renowned luxury hotels including Hyatt Regency, The Imperial, Marriott Jaipur and Courtyard by Marriott. He was part of the pre-opening team at Shangri-La’s – Eros Hotel, New Delhi. Prior to joining Shangri-La family as his second stint, Chef Sahil served as Executive Chef at Renaissance Mumbai Convention Centre and Lakeside Chalet- Marriott Executive Apartments.
Coming with a wealth of culinary elegance and sophistication, Chef Sahil together with his lifelong curiosity and openness to discovery spearheads a dedicated culinary team and oversees all culinary operations at the hotel.He promises to be innovative so as to add a new culinary wave to the myriad of exciting food and beverage options at Shangri-La’s – Eros Hotel, . He says, “I am happy at my second stint and glad to be a part of Shangri-La family again. We will strive to delight our guests with personalized and curated dining experiences in the heart of the city. I believe in continuous innovation and reinvention and I love experimenting with my food”.
In a candid conversation, he talks more about himself and his work:
Your philosophy on food?
Food is a fine blend of art and science behind cooking and should evoke all the senses of consumer.
Your fav cuisine?
Japanese…for its fine art, intricacy yet simplicity.
Jamie Oliver for simple rustic and flavourful food.
Your favourite spice?
Chilli is on my mind
Your hottest selling dish?
Naga chilli roasted chicken with green pea mash and cherry tomato relish
Lessons learnt in the kitchen?
How do you like to de-stress?
Spending time with my daughter be it cooking Sunday omeletts, playing or watching a movie.
How do you define yourself?
Photographer at heart and a passionate chef
What are you passionate about?
My work and photography
Last meal on earth, what would you choose?
Humble but high on flavours a hearty bowl of noodle soup.
Dragon Chicken with Tien Tsin peppers and vegetables
- Chicken thigh boneless cubes – 200 gm
- Tien Tsin dry peppers- 15 gm
- Chopped Garlic- 10 gm
- Chopped Ginger- 10 gm
- Egg- One
- White pepper powder- 5 gm
- Light soya sauce- 10 ml
- Dark soya sauce- 10 ml
- Chinese cooking wine- 30ml
- Breakfast sugar- 5 gm
- Chicken Broth powder- 10 gm
- Oyster sauce- 10 ml
- Salt- to taste
- Snow peas- 25 gm
- Broccoli- 20 gm
- Sweet peppers- 20 gm
- Spring onion- 15 gm
- Thai red chilli- 3 gm
- Fresh Chinese chilli
- pepper- 5 gm
- Corn flour- 50 gm
- Vegetable refined oil- 25 ml
Method of Preparation
l Marinate chicken with corn flour, salt, white pepper, egg, half the quantity of chicken broth powder. Keep it for 10 mins and then deep fry in hot oil until it gets crispy.
l Blanch broccoli and snow peas separately and keep it aside.
l In a hot wok, heat refined oil, add ginger, garlic, Tien Tsin peppers, Thai red chilli, Chinese chilli pepper, sweet peppers, snow peas, and broccoli. Sauté it well.
l Add oyster sauce, light and dark soya sauce, half left chicken broth powder. l Add fried chicken cubes, salt, sugar and Chinese cooking wine. Toss it well. l Serve it in a traditional clay pot dish, garnish with chopped spring onion.