A JOURNEY OF CHEF ANOOP SINGH FROM NOT ENTERING INTO THE INDIAN ARMY TO BECOMING A CHEF IN THE UNITED STATES: A REFT TODAY REPORT.
Chef Anoop Singh in the United States of America.
Someone has truly said that those who think for others then the Almighty remembers them. Recently I’ve met a Chef in New Delhi who came for vacations in India from the United States of America. He was very humble and kind to greet me at a public event going on in the city. I won’t keep the suspense for long, I’m speaking about Chef Anoop Singh who presently works with a restaurant named Madras Cafe in California, USA. He is a Sous Chef there and people coming from different countries taste his food and love to dine in. Chef Anoop came from Malupani Lucy village of Kirtinagar block in India, who always wanted to join the Indian Army.
Halibut (Hipogloso) grilled Asparagus.
But, the tyranny was his family’s pocket never allowed him to fulfill his dreams. He had a hidden determination in him as a young boy then, that no matter what the circumstances are, one can always take the share of their victory with the time. So, he did, what he could but, after that when he grew up he has chosen to be a chef. The details about his journey of becoming a chef will be published in the next part of the article. Before that read his receipe of lamb chop barra kabab and do try making it at home.
LAMB CHOP BURRA KEBAB:
For 12 pieces:
Lamb first marination: ginger-garlic paste 100gm, green chilli paste 60gm, degi mirch powder 50gm, cumin powder 30gm, coriander powder 50gm, turmeric 40gm, fennel powder 15gm, black pepper 30gm, lamb masala 30gm.
Lamb chop burra kabab.
Lamb second marination: heated mustard oil 1.5 big spoon, spice rub, red marination 1.2kg.
Lamb spice rub: Red Marination: 100 ml mustard oil 300 gm hung curd 50 gm red chilli powder 2 tbsp bhaja masala 50 gm Kitchen king 60 gm meat masala 10 gm fennel powder 15 gm chaat masala 10 gm kasuri methi 20 gm cumin powder20 gm homemade garam masala powder Salt to taste.
Then mixed well keep in the refrigerator for 3 hours and roast in charcoal oven and serve hot.
INTERVIEWED AND PICTURE COURTESY: CHEF ANOOP SINGH.
A REFT Today report.
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