HOW A FOOD PLATING OF KERALA IS DONE IN A COUNTRY OF BURGERS AND PIZZAS? BY: KHATIBAH REHMAT.

GREAT CHEFS, GOOD FOOD with Chef-De-Cuisine Jomon Kuriakose_15.

REFT Today’s interview conversation of Khatibah Rehmat and Chef-De-Cuisine Jomon Kuriakose of—Hotel The Lalit London, in it’s Exclusive Talk Show—GREAT CHEFS, GOOD FOOD and the topic is: HOW A FOOD PLATING OF KERALA IS DONE IN A COUNTRY OF BURGERS AND PIZZAS? BY: KHATIBAH REHMAT.

• 

1) What are the main Kerala cuisines which you serve at The Lalit and how do you present them in a country of burgers and pizzas?

Chef Jomon Kuriakose: As you nicely conveyed, western foodstuff intake is at the zenith of the destruction of health, generality picks junk foodstuffs. I accept the fact that regional cuisine is outrunning its perseverance. Change is the main consistent. I have to watch out for the note to appeal and take criticisms from clients, according to that revamp and serve as needs to be.

We essentially serve some outlandish foods of Kerala with a top-notch food approach of food and plating. Our menu changes like clockwork, so will consistently attempt to improve the menu with some fascinating Kerala dishes.

2) What does the food plating say about the one who has plated it?

Chef Jomon Kuriakose: While doing food plating there are many points to look in details, for example, the texture, color combination, taste, look, seasonality, etc. of entire dish, it is very necessary to have good food knowledge, color sense, aware of local seasonality and a hands on to the cuisine what you represent.

3) How far the English men l ike the regional Kerala cuisines or you give its authenticity a twist according to their tastes?

Chef Jomon Kuriakose: Diners always commented about their happiness after dining. I never twist the taste, always stand on the authenticity of the taste even though it looks very modern.

4) Tell a most demanding Kerala dish which is loved amongst the local nationals?

Chef Jomon Kuriakose: The most demanding dish in our menu is King Prawn, which is marinated and cooked in tandoor and served on Kerala fish Moilee sauce. Tandoori king prawn with Kerala Moilee sauce is when North meets South.

Let me share with you the Prawn story:

Chef Jomon Kuriakose: There are thousands of different species of prawn, but Tiger King and North Atlantic are most common in UK. They are fished in both, the oceans and freshwater and are farmed as well as wild.

INGREDIENTS:

1. 12 Prawns (deveined and cleaned, use Medium-sized for the marinate)

2. ¼ cup Hung Curd

3. 1 teaspoon Ginger Garlic (heaping fresh Paste)

4. 1 teaspoon Chili Powder (Red)

5. 1 teaspoon Coriander (heaping Powder)

6. ¼ teaspoon Turmeric (Powder)

7. ½ teaspoon Garam Masala (Powder)

8. 1 Lemon Juice

Salt to taste

INSTRUCTIONS:

1. Add all the ingredients listed under marinade to a bowl and combine.

2. Add prawns to the marinade and set aside.

(Marinating from half an hour and up to two hours for better flavor).

OVEN METHOD

1. Once the prawns have finished marinating, pre-heat oven to 220 degree Celsius.

2. Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes.

3. Brush once more at 5 minutes and then right before serving.

• 

STOVE-TOP METHOD:

1. Alternatively, if you don’t have an oven, heat a grill pan on the stove. Add some butter to the pan.

2. Once hot, arrange prawns on the pan so that they don’t overlap and sear on high heat for a minute on either side.

3. After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about cooking time. Brush once more with butter right before serving.

FOR MOILEE SAUCE:

1. Oil 2 tbsp

2. Mustard seeds 1/2 tsp

3. Curry leaves 2 string

4. Onion slice 1 in number

5. Coconut milk 2 cup

6. Fish stocks 1 cup

7. Two Green Chilies (Slit into halves)

8. Two tsp Ginger (Finely chopped)

9. 1 tsp Garlic (Chopped)

10. 1 cup Tomato (Chopped)

11. 1/2 tsp Turmeric Powder

12. 1/2 tsp Black Pepper Powder

13. 300 ml Thick Coconut Milk

14. 1/2 tsp Kerala Garam Masala (Optional)

Salt to taste

METHOD: FOR THE CURRY

1. Heat oil in a pan.

2. In remaining oil, add mustard seeds, curry leaves, green chilies and fry for few seconds.

3. Add onion, ginger, garlic and fry till onion turns pinkish.

4. Add tomatoes and cook for a minute.

5. Add turmeric powder, salt, black pepper powder, red chili powder and cook for a minute.

6. Add thick coconut milk and cook for a minute.

7. Add Kerala garam masala, mix well and serve hot.

• 

5) Last but not least; I would like to request you to tell about yourself so that our viewers and readers may know who Chef Jomon Kuriakose is? Expressing all about your family, birthplace and education.

My name is Chef Jomon Kuriakose. I was born and brought up in Kerala, India. I have accomplished a Bachelors’ degree in Hotel Management from the Sarosh Organization of Hotel Administration at Mangalore University. I have blossomed as a Culinary artist who is on his roadway to conclude profusion.

I scrutinize cooking as my fascination with longer than a time of embroilment with the kitchen, I am extremely enthusiastic, playing around with flavors and inventive dining, anticipating striving to accomplish an avant-garde frame of reference to Kerala cuisines. I have bloomed as a Culinary artist who is on his roadway to close bounty. I have confidence in accomplishing extraordinary work and I don’t see my work as basically work, it is my wellspring of bliss and fulfillment and that is what drives me.

• 

During my journey, I got opportunities to exhibit all my abilities to grandstand the world and continued encouraging Indian food in all manners I could. I started discussing Indian food and its decency. The delight of life is to acknowledge what you have and keep sharing its information and these help you with interfacing with a group of people who review you for eternity. I undergo freshly in BBC Celebrity Mater Chef 2018—a world perceived cookery spectacle, to gird two British stardom with Indian cuisine and its fascinating cooking techniques.

I am working as chef de cuisine at Baluchi, the pan-India feasting ambition inside The Lalit London, I am amenable to spawning renewed and exhilarating platters to invariably enhance the carte du jour. In addition to this, I demand to spin the kitchen band on an accustomed assertion.

Carrying on with this way of life isn’t a simple errand, you have to deal with numerous things alongside your family. I am residing in an excellent field town, called Basildon. I am endowed to share jocularity with my small world. My companion Linjo Jomon, is handling the NHS as an enlisted attendant and my three charming girls Jovianne, Jochelle, Joshleen. I am an immovable biker, a typical family man. In enhancement to that, a heartfelt foodie.

INTERVIEWED: Chef-De-Cuisine Jomon Kuriakose.
INTERVIEW TAKEN BY: Khatibah Rehmat
Senior Journalist and Writer.
PICTURE COURTESY: Chef-De-Cuisine Jomon Kuriakose.
EDITING DONE BY: Suniti Garg Sub—Editor.