MEETING A GENTLEMAN HEAD CHEF CHIRANJIBI KHADKA OF MR. ZORAWAR KALRA’S ‘PA PA YA’ AT BANDRA KURLA COMPLEX IN MUMBAI, WAS A GREAT EXPERIENCE: A report by Khatibah Rehmat.
Head Chef Chiranjibi Khadka.
PA PA YA Mumbai: Recently on my Mumbai visit I met a young chef of Zorawar Kalra’s restaurant PA PA YA, Chef Chiranjibi Khadka. He is the head chef over there and this restaurant comes under the Massive Restaurants’ chains in India. After taking his brief interview I came to know, where he began his career and how he has reached here? Well, Chef Chiranjibi Khadka was just eight years old when he began to cook but it was God gifted to him that he loved cooking since he understood its meaning. After asking that from where did this come into him? Then he replied, that he used to watch his mother in the kitchen with a distance, then slowly and gradually he began to cook on his own. He was born and brought up in the Khamaura (Village), Godavari (Nagarpalika) Kailali (District) Nepal. Chef Chiranjibi completed his schooling from Nepal only and pursued his career during further studies. He worked with several hotels and restaurants and began to do things from the absolute scratch.
From the table of PA PA YA.
All this resulted in cooking for umpteenth numbers of people in a day that too, with a happy heart. Very quickly he began to enjoy his work which was his immense passion as well. He gave his night and day to achieve his goals so that, he may reach a place where he actually belongs. Later, looking at his beautiful work on the palate, Chef Chiranjibi Khadka became the judge of a culinary challenge in the year 2024. After getting a good amount of fame, he got a chance to work with Zorawar Kalra’s Massive Restaurants’ chain PA PA YA in Mumbai and now he is the Head Chef over there. During his career he has learnt about various cuisines and got good mentorship from his seniors. They even helped him in working with Pan Asian Restaurants’ and from there he managed to develop his skills in making Sushi, Dim Sums, Bao, Thai, Chinese and many more country’s dishes.
PA PA YA on the palate!
NAME OF THE DISH:
Banh Mi Khoi Tay Chien:
FOR BUN:
Lotus Flour 250gms
Hong Kong Flour 250gms
Salt 10 gms
Sugar 35 gms
Yeast Wet 20 gms
Black Sesame Seeds 30 gms
Water 200ml
FOR PATTIE MIXTURE:
Roasted Sweet Potato 100gms
French Beans 50 gms
Togarashi Powder 10 gms
Coconut Desiccated 60 gms
Salt 5 gms
Turmeric Powder 5 gms
Cilantro Fresh 20 gms
Bread Crumb Panko 150 gms
Batter 60 gms
FOR ASSEMBLING:
Bun 2 numbers
Patties 2 numbers
Cheese Sauce 30 gms
Mayonnaise 20 gms
Lettuce 5 gms
BANH MI KHOI TAY CHIEN
INSTRUCTION:
For bun: mix water, salt, sugar and yeast together in a bowl. Then into the dough machine, add flour and mix it well.
Bring it out in a bowl after it is mixed well.
Make a round shaped bun dough. Each ball should be 40 gms each.
Keep it for rest for 10-15 mins at a warm place for fermentation.
After fermentation, steam the buns for 7-8 min in an oven.
FOR PATTIE MIXTURE:
Take roasted sweet potatoes in a bowl, mash it well, add chopped cilantro, crushed french beans and the rest of the seasonings. Mix them well.
Make a small pattie of it, dip it in a batter of corn flour and refine flour and coat with bread crumbs and fry it in a hot oil for 3-5 minutes till it gets crispy golden.
PA PA YA’s tantalizing menu on the table.
FOR ASSEMBLING OF BANH MI:
Cut the bun into half like a burger bun, apply cheese sauce on a base and put lettuce on it and put pattie on top of lettuce.
Then drizzle mayonnaise on top of the pattie, cover it as a burger with the bun.
SERVE IT!
INTERVIEWED AND PICTURES COURTESY: CHEF CHIRANJIBI KHADKA.
INTERVIEW TAKEN BY: KHATIBAH REHMAT (Senior Journalist).
FOR INTERVIEWS AND PUBLICATIONS IN REFT TODAY, KINDLY CONTACT: +91-9807 224 255/ +91-7905 613 350.
