Saurabh Srivastava, the Executive Chef at Aloft New Delhi Aerocity, is a vibrant culinary master who passionately designs food menus and food platters, presenting his artistic skills on plate. Uniquely talented, Chef Saurabh has a penchant for giving the best culinary experiences to his diners.
He is usually seen working tirelessly in the kitchen, right beside his team. A master in food art, Saurabh’s technical prowess is palpable in the use of sous vide style of cooking and molecular gastronomy.
In a candid conversation, he reveals more about his work and himself:
How do you define yourself as a chef?
As a chef, I feel I am on a journey looking for that sense of achievement through creativity. Being a chef has given me the platform to display my culinary skills.
Food has always piqued my curiosity because of its diverse ingredients and textures, and its power to bring people together. Cooking has truly helped me rediscover myself and has brought out the creativity in me.
What is your philosophy about food?
For me, food is something which brings all senses together. Personally I believe that less is more. Overcooking or using too many complex ingredients kills the overall taste.
What is your favourite cuisine?
Japanese cuisine because of its simplicity.
Who is your inspiration?
I don’t have inspirations as such but I do follow eminent chefs like Chef Daniel Humm and Chef Massimo Bottura.
What is your favourite spice?
Green cardamom.
What is your favourite cookbook?
The Flavor Bible.
What is your hot-selling dish?
Slow-baked Atlantic salmon with sauté seasonal greens and orange caramel beurre blanc.
What are the lessons that you have learnt in the kitchen?
Tough and good times are part of one coin.
How do you like to de-stress?
By arranging my wardrobe, setting my plants, re-doing my room.
What are you passionate about?
Shoes, fountain pen, bikes.
If it were to be your last meal on Earth, what would you choose?
Arhar dal tadka, chawal and sirca pyaaz.
MALABAR FISH CURRY
Coriander seeds 40gms
Red chili 60gms
Coconut oil 10mls
Mustard seeds 1gm
Chopped onion 10gms
Curry leaf 3-4nos
Coconut milk 20ml
Tamarind pulp 5ml Chopped coriander 5gms Sea bass fish curry cuts 120gms
METHOD:
1.Soak coriander seeds and chili together for 3 – 4 hours.
2.Boil the soaked ingredients, after boiling make a paste and strain it.
3.Take a pan, add coconut oil, mustard seeds, curry leaves and chopped onions, cook it till translucent.
4.Put the strained paste, cook it well and add fish curry cuts in the gravy.
5.Finish with coconut milk and tamarind pulp.
6.Garnish with chopped coriander and fried curry leaves.
From the Kashmir valley to the global stage, the santoor maestro weaves a 300 year…
Under the Sanjeevani Yojana, the Delhi government will provide free treatment to people aged above…
The Air Quality Index (AQI) deteriorated from 370 on Saturday to 393, placing it in…
From St. Stephen’s to St. James, a look at the vibrant history, architecture, and communities…
From the charm of colonial-era recipes to beloved neighbourhood classics, these bakeries capture the essence of Christmas, serving…
Police said the second batch of 50 constables for training in 'Urban Intervention' will begin…
