POST PANDEMIC AND HYDROPONIC GARDENS: By Khatibah Rehmat.


GREAT CHEFS, GOOD FOOD with Executive Chef TARIQUE AZIZ_4.

REFT Today's interview conversation of Khatibah Rehmat and Executive Chef Tarique Aziz from Noku Resorts, Male—Maldives, in it's Exclusive Talk Show—GREAT CHEFS, GOOD FOOD, and the topic is: POST PANDEMIC AND HYDROPONIC GARDENS.

Executive Chef Tarique Aziz.

1. World wide maximum places are opened today, despite of this pandemic situation, so my question to you is: How is Maldives government dealing with their given standard operating procedure to their citizens, commonly known as SOPs?

CHEF TARIQUE AZIZ: Listen to the advice of health authorities at all times. Wash your hands regularly with soap and water or use hand sanitizer. If you have fever and cough, please stay at home and use a face mask.

While coughing and sneezing cover your mouth and nose with flexed elbow or tissue. Throw tissue immediately in the bin and wash your hands once again.

Temporary suspension of check-in, in guest houses and city hotels in Maldives are effective since March 14, 2020.

2) What are hydroponic gardens?

CHEF TARIQUE AZIZ: Hydroponic systems utilises mineral nutrients solution in water – rather than more traditional option of soil - to grow plants. Instead of drawing nutrients needed from the soil, the plants root are suspended in, flooded or misted with a nutrients solution so they can grow.

3) What is the difference between hydroponic gardens and organic gardening?

CHEF TARIQUE AZIZ: Hydroponics is described as the process of growing plants or crops in water without the use of soil.

While organic farming involves choosing not to use inorganic fertilizer in the growing process.

4) How is Maldives' government looking after it's travel and tourism?

CHEF TARIQUE AZIZ: Maldives will welcome travelers from all countries to its shores from July, 2020, tourism ministry confirmed. Guests will be given visas on arrival and will not be charged with any additional fees upon entry. The ministry further revealed that, there will not be any mandatory quarantine for travelers and won't be charged with any additional costs.

Rack of Lamb.

5) Are local borders open or still closed as the international gateways? How are the local bodies helping their government?

CHEF TARIQUE AZIZ: Local borders are opened if the need to travel is on urgent basis that too with the permission of HPA.

6) What measures are taken by the government to safeguard their international tourists?

CHEF TARIQUE AZIZ: Tourists will be granted a visa on arrival and there will be no mandatory quarantine, nor the visitors will be asked to undergo any additional testing for Covid—19 at the airport. Instead of presenting a negative result through a PCR (polymerase chain reaction) test before the trip, travelers will have to show proof of positive antibody taste conducted within 2 weeks before arrival. The measure is not yet set in stone.

7) State something about yourself: starting from your name, birthplace, family and education.

CHEF TARIQUE AZIZ: Myself, Tarique Aziz, my birth place is Kolkata in India and I did my hotel management from Kolkata itself.

To know the detailed story about him, kindly go through the below given link: https://bit.ly/2ZZeKV2

A MUST TRY CHEF'S RECIPE OF:

FRESH CANNELLONI PASTA STUFFED WITH MIX VEGETABLES AND RICOTTA CHEESE:

INGREDIENT: FOR FRESH PASTA

300 gm flour
6 pcs egg yolk
1 pcs whole egg
Salt
Olive oil

FOR STUFFING

250 gm baby spinach
100 gm zucchini (yellow and green)
50 gm eggplant
100 gm ricotta cheese
50 gm Ricotta Cheese
10 gm chopped white onion
Olive oil
Salt as a taste

FOR BECHAMEL

200 ml fresh milk
20 gm flour
20 butter
Nutmeg

FOR TOMATO SAUCE

1 tbsp extra virgin olive oil
3 crushed garlic cloves
400 gm can chop tomatoes
40 gm chopped white onion
Fresh basil leaves
3 tbsp sugar

METHOD:

STEP 1. Drizzle some oil in a pan and saute chopped white onion and add blanch drain chopped spinach and other vegetables. Saute mix vegetables for few minutes and then transfer them into a bowl with ricotta cheese, nutmeg, parmesan cheese, and salt. Mix well. 

STEP 2. Form a well in the middle of the flour and drop egg yolk and break whole egg inside it with a pinch of salt. Add little olive oil. Begin to knead this mixture into a dough. Work the dough for quite a while until it has a smooth and homogeneous texture. Form a ball, cover it with a sheet of plastic wrap and let it rest in the refrigerator for about an hour.  

STEP 3. Melt butter in a pot and add flour. Once butter and flour are mixed together, add milk a little at a time. Cook over low heat until the cream thickens, stirring constantly to avoid any lumps. Add nutmeg and salt and then set aside. 

STEP 4. Addolive oil in a pot, saute onion till golden brown and add basil leaves. Add can tomato and cook for 25 minutes, then add salt as per taste and set aside.

STEP 5. Roll out the dough for a thin 2mm thick sheet that will be cut into 8 cm long rectangles. Boil the pasta in a pot filled with water and then spread onto a cloth. Fill pasta with ricotta and mix vegetable mixture, and then roll them. 

STEP 6. Before Platting add agar agar in tomato sauce cook and blend well.
In a plate put tomato sauce in the middle. Place warm cannelloni top with bechamel sauce and sprinkle with parmesan cheese then gratin. Before serving drizzle homemade vegetable demi glaze.



INTERVIEWED: Executive Chef Tarique Aziz.
INTERVIEW TAKEN BY: Khatibah Rehmat.
PICTURE COURTESY: Executive Chef Tarique Aziz.

19 Responses

  1. Very informative interview. Maldive island is good place for tourists to fulfil their enjoyment..... After all good interviewer,dynamic questions and energetic environment..
  2. Very nicely written all the best chef
    • Roy
      He's a great Chef everyone admires!! He inspires me alot with his high end knowledge and skills. In this interview I've learned something about Hydroponic. Thank you Chef.
  3. Very good advice and usefull information..
  4. Nice Chef,food,interview and environment.
  5. Very useful interview Maldive island is the place on my pin to go, ofcause it can not be completely enjoyment and My happiness without good food. Do I need to reserve a table in Noku ? How long need ?? Under Maldives epidemic control I feel no fear to travel in this beautiful Island.
  6. Great chef u done it very well. God bless u
  7. Highly inspired by the health recommendations of the executive chef Tarique Aziz.He seems to be young, energetic and full of innovative ideas. Planning to enjoy the hospitality of Noku Resorts in near future, inshallah.
  8. Very interesting article, so much useful for both of tourist as well as hoteliers. Thanks so very much. God bless you.
  9. Som
    In this situation Thanks for good information Ensuring safety in the Maldives, the people and hotels are responsible for the regulations, especially the chef, which is the source of the safety of the health of tourists. We trust and feel safe
  10. woW Best Chef with recipes which come out delicious everytime. Even though these are challenging days Covid19 time , Chef Tarique Aziz in charge keeps taking care of that the high standards are good dish needs to be perfect, delicious, stunning. So that is seem what he keep doing with great care ,Simply because every guest is worth it that. I touched from this interview.
  11. woW Best Chef with recipes which come out delicious everytime. Even though these are challenging days Covid19 time , Chef Tarique Aziz in charge keeps taking care of that the high standards are good dish needs to be perfect, delicious, stunning. So that is seem what he keep doing with great care ,Simply because every guest is worth it that I touched from this interview.
  12. Som
    Thanks for the interview At chefs and resorts Attach importance to security measures regarding epidemics strictly Complete with good and safe food selection For tourists Make we confident in planning a trip to the Maldives. The most beautiful island
  13. Som
    Thanks for the interview article. Chefs and resorts put strict importance on epidemiological security measures, good food selection and safety for tourists make us confident in planning trips to Maldives. The most beautiful island.
  14. Great wonderful chef Excellent work
  15. Thanks for the interview article. Great Chefs and resorts put strict importance on epidemiological security measures, good food selection and safety for tourists make we confident in planning trips to Maldives. The most beautiful island.
    • Thanks for the interview article. Great Chefs and resorts put strict importance on epidemiological security measures, good food selection and safety for tourists make we confident in planning trips to Maldives. The most beautiful island.
  16. Excellent receipe ​, your cooking style look healthy like home cooking seem​ flavorful, deliciously seasoned for a crave-worthy dinner utter deliciousness and everyone will be craving. I will try to follow​ the cooking​ proceduce Thanks you Chef
  17. Congrats chef

Leave a comment