Monsoon mixed Seafood Sizzler – Chef Sammya Majumder


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Monsoon mixed seafood sizzler

Monsoon mixed Seafood Sizzler


Serving for 2




• Basa fillet- 180gm
• Basa mince- 50gm
• Prawn( 18 count)- 4 no
• Squid- 2 no; medium sized
• Garlic chop- 10gm
• Parsley chop- 5gm
• Basil julienne- 5gm
• Mixed lettuce- 50gm
• Lemon juice- 10ml
• Semisecco tomatoes- 2 no ( oven roasted with garlic & herbs)
• Bell pepper- 50gm
• Haricot verts- 50gm
• Green peas- 50gm
• Butter- 50 gm
• Parmesan cheese- 20 gm
• French Mustard – 5 gm
• Spaghetti- 50 gm; Blanched
• Chili flakes- 10 gm
• Oregano- 2gm
• Olive oil ( bursting)-100 ml
• Salt – to taste
• Crushed pepper- 20 gm
• Risotto ( al dente) – 50gm
• Red thai curry- 5gm
• Capers- 3gm




Step 1:


1. Finish al dente risotto with chopped garlic, basil, parmesan and butter, cool it & stuffed inside the raw squid (always immersed raw squid in milk for 30 min, to remove the strong smell). Marinate the stuffed squid with crushed pepper, oregano, & red chili flakes.


2. Marinate the minced basa with lemon juice, red thai curry paste. Stuffed the fish mince in basa fillet, insert satay stick to roll it. Marinate the fish with lemon juice and crushed pepper & mustard.


3. Marinate the prawn with crushed pepper & lemon juice.


Step 2:


1. Cut the vegetables in to wedges, remove the string of haricot. Tossed the vegetables in olive oil with bit of seasoning.


2. Tossed spaghetti in garlic and olive oil. Finished with chili flakes, butter, parmesan, oregano, basil, & capers.


3. Grill the seafood.


Step 3:


1. Heat the sizzler plate, when it turns to red hot. Place it in wooden board with safety tong.


2. Put the mixed lettuce on it. Place the mixed grill, spaghetti aglio olio & vegetable on place.


3. Serve hot with choices of sauces, mixed green & garlic bread.



Executive Chef – Sammya Majumder of The Peerless Inn.

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About Chef

I am a crazy passionate chef that always loves a good challenge in kitchen and especially fine dining. Two things that I discovered in my journey; firstly is that regardless if you live in a tent in desert or in a palace in England cooking is the way that people share their experience, their joy, & love . Secondly, the food is not only to fulfill your appetite, it’s to relish the master piece of culinary art. When I cook with passion and honesty, and not just because of money, then the results are always like delicious, creative and imaginative dishes that people love. I am a gold medalist in Hospitality Management from " Pailan college of Management & Technology; Kolkata (affiliated to WBUT)"in 2008. Started my career with Hyatt Regency Kolkata, then shifted to Mumbai in 2010 where worked with Indigo restaurants & Oberoi flight services. In the year of 2011 joined Casa Toscana an Italian fine dining restaurant, where worked with Chef Gianfranko Chiarini( Michelin awarded chef from Italy). In 2014 joined The Peerless Inn Kolkata, operator Sarovar group of hotels as Executive Chef. Type of cuisine that I love to prepare is Italian, Mexican, French classical, Lebanese & our traditional cuisine, the cuisine of our grandmothers and mothers. Of course, all these dishes are prepared according to the highest culinary standards in line with current global trends, while still maintaining all the originality of the meal. I love changing menus according to seasonal changes at the marketplace. I love to conduct cooking classes to small kids; it’s a fun and refreshment of day’s schedule.

Chef Sammya Majumder
Executive Chef

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