Armed with a degree in Hotel Management from RIG Institution of Hospitality and Management, chef Santu Maity holds valuable experience in the food industry. He loves preparing regional cuisine with a modern twist.
In a candid conversation, he talks more about himself and his work:
Your philosophy on food?
I like to bring a lot of new ideas and concepts in our menu, which is classic but is presented as a fusion in our own way. My main focus is on real flavours, healthy food and also to usually present food in a homemade style.
Your favourite cuisine?
One of my favourite cuisines is Bengali cuisine. Some of my favourite dishes are dhokar dalna, aamer chutney, macher jhol, mishti doi and many more.
Your favourite spice?
Fennel, because the seeds are a secret ingredient in my favourite recipe for mango chutney.
Lesson learnt in the kitchen?
Keep calm, be positive and motivate yourself and your team members. Learn new things and explain your thought process to the team as well.
How do you like to de-stress? And, how do you define yourself?
Stay positive, crack jokes, laughter is truly the best medicine. I like to meditate and listen to music.
If you had to decide on your last meal on earth, what would you choose?
Anything which is cooked at home, it can be rajma chawal or macher jhol bhaat.
What are you passionate about?
Cooking.
Recipe
RAW MANGO CHICKEN CURRY
Ingredients:
Chicken 500g
Raw mango 1 large
Fresh coconut 3 pieces
Dried red chilli 2
Green chilli 4
Mustard seeds 2 tsp
Curry leaves A handful
Oil 1 tbsp
Salt to taste
Pepper to taste
For marinate:
Ginger-garlic paste 1 tbsp
Curd 1 tbsp
Turmeric 1 tsp
Red chilli powder tbsp
• Wash the chicken and marinate for half an hour with the curd, ginger-garlic paste,turmeric and chilli powder.
• Meanwhile, cut the raw mango and coconut into small pieces and blend with the red and green chillies in the mixer with a little water, till it forms a smooth paste. It should not be coarse, so blend it as fine as you can.
• In a deep bottom pan, heat 1 tbsp oil and add the mustard seeds. Once they start sputtering, add the curry leaves. Lower flame and add the marinated chicken. Mix well, cover and cook for about 10min.
• After 10 min, add about a teaspoon of salt and pour in the mango-coconut-chilli paste. Mix well, sprinkle some freshly ground pepper and more chilli powder if you so desire. Cover and cook for at least 20 minutes till the chicken is done. Adjust seasoning and take off the flame. Serve with steamed rice.
