YOUNG CHEF RAM KHAWAS DOES WONDERS IN BAKERY, A JOURNEY FROM RISHIKESH TO LOS ANGELES (PART-3): A REPORT BY KHATIBAH REHMAT.
In the last two interviews you read about Chef Ram Khawas’ early life and his culinary journey from India to the United States of America. But before that I would like to tell you that first he went to Bangkok, Thailand and worked there with a one Michelin Restaurant named ‘Haoma’ and learned very strong customer service skills, team management and food preparation. All this brushed up his skills so much that he later received an opportunity to work in the USA.

So, finally he got a call from a very prestigious restaurant in Los Angeles, California. There he got a perspective of experiencing all new culinary scenes and learning from international chefs based in the US. He began to enjoy his work with more zeal than ever and started to share his Indian cuisines expertise with the diverse audiences present over there. That’s all to be read in this part, let’s connect sooner in part-4, till then read his another recipe below:

Rainbow Pavlova
RAINBOW PAVLOVA
INGREDIENTS:
3 large egg whites
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup of whipped cream
Rainbow-colored sprinkles and edible glitter.

Dark chocolate mousse and mixed berry meringue.
INSTRUCTIONS:
- Preheat the oven to 150°C (300°F).
- In a mixing bowl, beat egg whites and sugar until stiff and glossy.
- Add baking powder and salt.
- Gradually add dry ingredients to the egg mixture and mix well.
- Add melted butter, vanilla extract and mix until combined. Add food colors.
- Pour mixture into a piping bag and pipe onto a baking sheet in a round shape.
- Bake for 1 and a 1/2 hours or until crisp and dry.
TIPS:
Do not open the oven door during baking.
INTERVIEWED AND PICTURE COURTESY: CHEF RAM KHAWAS.
INTERVIEW TAKEN BY KHATIBAH REHMAT (Senior Journalist).
For interviews and publications kindly contact: +91-9807 224 255/ +91-7905 613 350.