Chef Sagar Bajaj is a passionate foodie and chef. A graduate of Homes Institute at Melbourne, he has travelled across the globe. He is eclectic about his ingredients and likes to experiment with them in different dishes and in different ways. He has been working since 2013 with First Fiddle restaurants that owns different brands like Lord of the Drinks, Tamasha, Plum by BentChair, Flying Saucer Café, Warehouse Café, Rocky S, Jalwa and more.
Chef Bajaj is acknowledged as a seasoned hospitality consultant with significant operations, marketing and project management experience. He has an expertise in full-scale food & beverage services and operations, and has his roots deep in the Australian market. He has worked with Indian prominent establishments in Melbourne such as Tamasha, Lazeez Affaires, Riverland Café and Bar.
Your philosophy on food
Good food is happiness. Spreading happiness is my philosophy. The key behind the plate I produce is love, affection and care towards my profession.
Your favourite cuisine
Chef Gordon Ramsay
Your fav spice
Your hot-selling dish?
Quinoa poached chicken dumpling
Lessons learnt in the kitchen
Don’t be shy, ask and act.
How you de-stress
With some good food and conversation
How you enjoy yourself?
Cooking, riding and driving
What are you passionate about?
Creating new dishes all the time.
Last meal on earth, what would you choose?
Good soulful plate of bacon and broccoli lasagna
ROAST CHICKEN LEG
• 1 (3 pound) whole chicken, with Skin
• 20 grams (3-4) Garlic cloves (skinned)
• 4 Bird’s eye chili (small)
• 8 grams rock salt
• 2 tablespoons (1/8 cup sesame oil
• 2 tablespoons (1/8 cup) vegetable oil
• Massaman curry paste – 2 tbsp
• 1 large ginger knob peeled and sliced
• 3 tbsp yellow rock ( plum sugar)
• 3 tbsp tamarind paste
• 1/3 tbsp peanut butter
• 250 ml (1 cup ) coconut milk
• 3 tbsp fresh lime juice
• Marinate chicken with chopped chilli, garlic and moldan salt. Leave it overnight to soak the flavours.
Preheat the oven and roast the chicken at 165C for 30 minutes
or until cooked. Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 5 minutes.
• Stir in brown sugar, tamarind paste, peanut butter and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until curry turns shinning golden Add the lime juice and cook for an additional 5 minutes before serving.
Serve with roast chicken.