GRILL CONCEPT RESTAURANT AND WELLNESS FOOD OF UTTRAKHAND By: KHATIBAH REHMAT.
GREAT CHEFS, GOOD FOOD with Master Chef Sunil Dhoundiyal_09.
REFT Today’s interview conversation of Khatibah Rehmat and Master Chef Sunil Dhoundiyal—LEGEND’S OF GRILL, Jabalpur, MP in it’s Exclusive Talk Show—GREAT CHEFS, GOOD FOOD and the topic is: GRILL CONCEPT RESTAURANT AND WELLNESS FOOD OF UTTRAKHAND.
1) Let us start with the talk of the food from Uttarakhand, may I know what wellness food means?
Master Chef Sunil Dhoundiyal: Considering India is a land of varied culture, each of its states has it’s own cuisines as well. Not many personages ken this, but the country has a hearty of delicacies that will sate the esoteric hunger in you. While wandering through the path up to your favorite hill station in Uttarakhand, you will be welcomed by offbeat aromas spreading from the roadside vendors. One thing that is bizarre about the cuisines of Uttarakhand is the fact that they mostly cook over burning timber or charcoal, which bestows them with added nutritional essences.
Spices are produced naturally, essentially coriander, red chili, and turmeric. This is a characteristic that aloud demarcates the Garhwali and Kumaoni food from the rest of the homeland. Nettle leaf has remained a staple in herbal medication since ancient times; provides large-scale nutrients. Gaith dal is popularly kenned for its curative properties of treating gall bladder stones and many more characteristics.
2) How come grilled food came into being so much? What is that good about them?
Master Chef Sunil Dhoundiyal: Barbecue or grilled food is an American concept. Grilling takes off fat from cooking, which enables you to consume more insufficient fat and calories. Americans use their grills all throughout the year because people know that grilling food, not only makes food tastier but also healthier. The idea behind the barbecue is to create a spread that also includes local delicacies. The aroma, flavouring and the fitness perks of grilling will transform your views of food.
India is a diverse county with an enormous tradition of cooking. With its abounding variety of savors, it has had a great many influences and outputs from which to develop it’s cooking culture and grilling and barbecue have been at the core of it. Barbecue induces a feeling of togetherness; in a comfortable ambiance and exalts the spirits. Patrons get unites around the grill, during holidays, birthday parties or just for fun. Whether it is a vast crowd or a one-person party, the grill has graced a usual need for more robust cooking.
3) Is there any correlation between the regular Indian or Mughlai food and the foods of Uttarakhand, especially the grilled ones?
Master Chef Sunil Dhoundiyal: Foods of Uttarakhand are offbeat from Indian or Mughlai food, chiefly the grilled food. Garhwali preparations are vibrant in nutrient factors and hold numerous health benefits due to the inclusion of several herbs, lentils, cereals and pulses.
Being stationed on the heights, the ingredients produced here are autonomous of any sort of adulteration, mixing or filth and are bursting with authentic essences; every cuisine stays authentic to its flavor without the savors overpowering the original palate.
Kumaoni and Garhwali cuisines ought their own authentic zest. The usual pahadi grub with a bewildering variety of lentils and local greens are waiting to burst on to the mainstream palate. When a food culture has multiple iterations, it is an audacious duty of refurbishing Kumaoni food with European and Asian inflections. It is non-accessible to comply with a contemporary twist to the age-old, salt-of-the-earth masterworks from the Himalayan district.
4) Give one vegetarian food recipe which has a connection with authentic Indian and the food of Uttarakhand.
Master Chef Sunil Dhoundiyal: Remarkable, Garhwali recipes of Uttarakhand, which you sway want to continue to your daily course. If you are a foodie like me then I wager, you must have tempted your jaded appetites with the most utmost of certain dishes.
RECIPE OF: PHANU PAHADI DAAL
This mouth-watering dish may set aside somewhat more opportunities to cook than others. Phaanu additionally spells as ‘Phanu’ is set up by blending distinctive lentils that are doused overnight. This soupy dish, when presented with naturally cooked white rice, makes an ideal lunch meeting for the winter season. The unique flavor of Phaanu will definitely be a treat for your taste buds!
INGREDIENTS:
Dal Moong or Arhar:……………………..1 cup
Onion:…………………….1 medium, chopped
Ginger:………………………….. 1/2 tsp grated
Oil:……………………(for frying and sauteing)
Mustard seeds:………………………..1/2 tbsp
Jeera:………………………………………..1/4 tsp
Green chilies:…………………………………..4-5
Yogurt:……………………………………….3 tbsp
Hing:…………………………………………A pinch
Turmeric:…………………………………..A pinch
Salt:………………………………As per the taste.
METHOD:
Wash dal and soak for 2 hours.
Mix the doused dal with yogurt and chilies in a blender into a thick paste.
Heat some oil in a thick pan.
Take 1/4 bit of the paste.
Make little cutlets and deep fry.
Warm 1 tbsp oil in a skillet and splutter jeera, rai (mustard seeds), chopped onion, and turmeric.
Add the remaining 3/4 paste. Pour 3 cups of water and cook until it boils.
Add the cutlets and cover with a cook top.
Simmer for 2-3 minutes.
Garnish coriander and;
Serve hot.
5) Last but not the least I would like to request you to tell our viewers and readers a bit about yourself, so that they may come to know who Master Chef Sunil Dhoundiyal is? (Stating all about your family, birthplace and education).
Master Chef Sunil Dhoundiyal: Acknowledging all the viewers and readers, I am Master Chef Sunil Dhoundiyal. My journey started in 2004 when I stepped into the food industry. I signed off from the Institute Of Hotel Management from one of the prestigious institutes, PUSA- New Delhi. I was born in Uttarakhand but lived in New Delhi. My initial experience was with The Habitat center for 4 years, then I moved to international waters.
I have accomplished in Gulf countries with Asha’s restaurant by legendary singer Asha Bhosle ji, Brasa de Brazil as Chef-De-Partie. I was an Executive Chef at Castle’s Barbecue, Ludhiana. Shortly, I have resided in Jabalpur. I am the Vice President of Chef’s Association Garhwal, judiciary member at Masterchef Uttarakhand, “Cuisine” First Chef’s Association—Brazil and Italy. I believe once you settle your occupation, you must immerse yourself in your obligations. Never grumble concerning your job. You must dedicate your life to mastering your skills, which is the secret of success.
INTERVIEWED: Master Chef Sunil Dhoundiyal.
INTERVIEW TAKEN BY: Khatibah Rehmat
Senior Journalist and Writer.
PICTURE COURTESY: Master Chef Sunil Dhoundiyal.
EDITING DONE BY: Suniti Garg Sub—Editor.
