CHEF OF THE WEEK

Chef Subroto Goswami holds more than three decades of expertise in food production. Across his extensive hospitality career, he has been instrumental in the launch of many five star hotels. Subroto specialises in Italian and contemporary Indian cuisine.

Post completion of his Kitchen Training programme from The Oberoi School of Hotel Management, Subroto spent 15 years with the group across their Delhi, Bengaluru, Mumbai and Chennai properties. He, thereafter, worked with some of the best brands in hospitality including Hyatt, Carlson hotels and IHHR hospitality before joining IHG hotels in 2015.

Goswami currently heads the culinary division at Crowne Plaza Greater Noida, IHG’s flagship hotel in South West Asia. He oversees food production for hotel’s multiple dining outlets including property’s extensive banqueting operations.
In a candid conversation, he talks about himself and his work:

What is your philosophy of cooking?
My philosophy is to create a perfect dish, whatever might be the effort.

How do you define yourself as a chef?
Chefs are happy people, as we deal with the biggest pleasure of life — that is ‘Good Food’.
I am a positive and happy person who has made his passion a career choice.

Your inspiration?
My aspiration is to appease hunger.

Your idols?
Chef Marco Pierre White and Chef Nobu.

How do you de-stress?
I play the saxophone, watch movies and indulge in photography.

What are your dreams?
I dream of travelling across to different land and enjoying their local culture and cuisine.

Last meal on earth?
A five-course traditional Bengali meal.

Mille Fuille of Sarson Fish Tikka
Fish Tikka (Raw) 200g
Mustard paste 03g
Mustard oil 25ml
Besan powder 15g
Carrom seeds 2g
Fresh coriander leaves 2g
Lemon 1
Yellow chili powder 2g
Salt 2g (or as per taste)
Puff sheets 100g
Dill leaves 3-4 sprigs
Lemon flavoured mayonnaise 10g

Method:
1. Take the raw fish tikka and marinade first with some salt and lemon juice. After five minutes add the other marinades
2. Make a paste with the besan powder, mustard paste and ground fresh coriander leaves, add mustard oil and seasoning
3. Apply the paste on the fish and leave aside for 15mins
4. Meanwhile blind bake the puff sheets cut into small squares
5. Once baked, remove and keep for cooling
6. Cook the fish tikka in the tandoor, take out and crush roughly by hand.
7. Add some lemon mayonnaise to give a little binding to the broken pieces.
8. Spoon them in layers between the puff sheets
9. Garnish with lemon mayo and dill leaves, serve hot.