A passionate chef who believes in plating the best from his kitchen for all his patrons, Chef Ashish Singh focuses on earning love for his food. He has not only strengthened his roots in India but has also ventured across the globe, which helps him understand the intricacies of the global kitchen.
In the past, he has worked with Ilaichi Kitchen and Bar (United Kingdom) as a sous chef. Ashish Singh has also worked at several other places, performing his duties and has involved himself actively in various sections of the kitchen like menu planning, inventories and many other things.
Not only has he been invited by various fraternities for cooking demonstrations like World Food India, St Andrews College but has also been a judge at various competitions like Aashirvad Sarvagunn Sampanna powered by Grihshobha, ICF. In 2016, he won the Best Chef Award at the third edition of the Top Chef Awards. Recently, Ashish Singh was also a part of the talented team of Chefs who put together the customary Asean Summit State Banquet Dinner at Rashtrapati Bhawan.
Currently, he is the Corporate Chef for Dhansoo Cafe, Cafe Delhi Heights and Nueva and is spreading love through his food across Delhi NCR, Mumbai, Pune and now Chandigarh too.
In a candid conversation, he talks more about himself and his work:
YOUR PHILOSOPHY ON FOOD
As they say, the way to your heart is through the stomach. I believe in winning hearts and making people happy with good food. Nothing brings people together like good food and that’s what my cooking is all about.
YOUR FAVOURITE CUISINE?
Modern cuisine
YOUR IDOL?
Heston Blumenthal
YOUR FAVOURITE SPICE?
Star Anise
YOUR HOT SELLING DISH??
Motichoor Ladoo Cheesecake
LESSONS LEARNT IN THE KITCHEN
The best lessons I have learnt in the kitchen are to be patient, creative and innovative. Hard work is the key to success.
HOW DO YOU LIKE TO DE-STRESS?
After a long day at work, spending quality time with my family is my biggest stress buster.
HOW DO YOU DEFINE YOURSELF?
Teamwork and cooperation are what I abide by. I am a friendly team member with a humble approach.
WHAT ARE YOU PASSIONATE ABOUT?
I am passionate about learning new things, travelling for food & making my guests try the best of the food.
LAST MEAL ON EARTH, WHAT WOULD YOU CHOOSE?
Bread and butter pudding
Recipe :METHI MaTaR MUSHROOM
Ingredients.
Fresh methi: 100 gm
Green peas: 20 gm
Cashewnut: 20 gm
Black pepper: 3 gm
White pepper: 3 gm
Green cardamom: 1 gm
Khoya: 10 gm
Green chilli: 2 gm
Ginger: 2 gm
Rich cooking cream: 40 ml
Desi ghee: 20 ml
Sugar: 2 gm
Garam masala powder: 1 gm
Salt: 5 gm
Button mushroom: 80 gm
Magaz: 20 gm
Onion.: 30 gm
Refined oil: 30 ml
Tomato: 20 gm
Cumin seed: 5 gm
Method
– Rinse mushrooms well the cut the mushrooms into cubes and keep aside. Wash fresh methi leaves, chop them finely chop. Blanch mushroom cubes and green peas separately.
– In a pan, heat refined oil and add whole cumin. Fry till the oil becomes fragrant. Don’t burn.
– Add green chilli, ginger, onion and sauté till golden brown on low flame. Then add chopped tomatoes. Sauté till the tomatoes become soft and mushy.
– Add the methi leaves, sauté well. Now add the khoya and black pepper, white pepper and cardamom powder. Add cream when the khoya is smooth, add white gravy. Mix well.
– Add the blanched mushroom and green peas and butter, cook for two minutes.
-Sprinkle sugar at last. Mix again, garnish with cream and serve with ajwain lachha paratha.
NDMC set up a panel to review employee transfers since January over alleged anomalies, freezing…
From rare vinyl and vintage Bollywood posters to Y2K fashion and reworked denim, discover five…
Psychology students providing mental health support navigate academic pressure, emotional demands, grief and the challenge…
Delhi Police busted a fake Apple call centre in Naraina targeting US citizens via gift-card…
Union Cabinet approves Rs 1,789.52-crore ITMS for Delhi, covering 42 traffic corridors with adaptive signals,…
The Delhi High Court dismissed the third bail pleas of Umar Khalid and Sharjeel Imam…
