Classic meals

Parsee Food – a beautiful yatra!!

1985 was a very memorable year for me professionally. I finally became a ‘chef’ (I was just a cook before that and called a commis) and within a few weeks I was made a ‘banquet chef’, a post usually given to a sous-chef, but that did not matter as banquet chefs have a large role to play in […]

Why add the damn-d nuts?

In 1987 I was sent to Ooty (Oothagamandalam) to cater for the United Breweries’ annual conference spread over seven days. My job was to manage a team of chefs from the hotel and look after the breakfast, morning tea, lunch, afternoon tea, cocktails and dinner for all the UB guests during their stay. That was the easy […]

The quintessential Dal Makhani

For most Indians, going out for dinner at an Indian restaurant was – and still is – about having Dal Makhani, tandoori chicken, palak paneer and tandoori roti with, of course, pyaaz ka salaad and finally, if the pocket permits, kulfi to complete the outing!! Let’s take each one and see if we can recreate […]

How To Cook Like 'Ustaad' Sachin…

In 1981 I was extremely lucky to work at the Moghul Room Restaurant, part of the luxury hotel group of The Oberoi, New Delhi. This was to be my first taste of a classic Indian restaurant with a grand reputation of serving the best of Moghul food, second only to the world-renowned Bukhara in the […]

goat rogan josh dish

Ajoy meets Mr Karir

“Mrs Joshi”, the tall Sikh colleague of my father said to my mother, “In order for me to make you a beautiful goat dish I want you to go to the markets and buy me this list of ingredients”. Mr Karir (or Uncle as we called him) was the most organised cook I’d ever seen. […]