Murg Shahtoosh Kebab – Chef Swarup Chaterjee

         

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non veg kebeb platter-02

Murg Shahtoosh Kebab

 

2 Portions

 

Ingredients:-

 

8cs chicken supreme

30gms amul cheese

25gm hung yoghurt

1/4teaspn small cardamom powder

4Tbsp cream

1/4teaspn white pepper

1Tbsp ginger garlic paste

to taste salt

½ Tbsp lemon juice

3Tbsp malai

few drops saffron

8 pcs pistachio slice

 

Method:-

 

Marinate the chicken supreme with ginger garlic paste, salt, lime juice, and keep for ½ hour.

Make a smooth paste with cheese, hung curd, elaichi powder and cream. Mix with the marinated chicken supreme. Keep for few hours.

Cook in tandoor.

Oil & wipe the skewer. Put the skewer inside the tandoor & cook. Remove & hang to let the drippings fall. Baste & cook again in the tandoor till done.

Make malai into a smooth pouring liquid and strain.

Arrange kebabs on a platter. Pour the malai on the kebab with a spoon. Put drops of saffron on malai.

Put one slice of pista on each kebab.

 

 

Sous Chef – Swarup Chaterjee of Jhaal Farezi.

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About Chef

He was born in Kolkata, the city of joy. Along with culinary art knowledge, he also specializes in classical singing from Patiala gharana & kirana gharana; He loves to make clay sculptures of idol and other figures at his leisure with also love for painting. He did his schooling from Ramakrishna Mission, Narendrapur, and thereafter completed his 3 yrs Diploma in Hotel Management, Catering & Applied Nutrition from Durgapur Society of Management Science (DSMS) in the year 2004. He started his professional career in Hotel Fariyaz, Mumbai as a Commis. Then shifted his career as KOT at The New Kenilworth Hotel, Kolkata and gradually been promoted to Sr. Chef- De-Partie in due course of time. He then joined The Jhaal Farezi, Fine Dining restaurant cum Café of Ambuja Neotia as Junior Sous Chef. He specializes in innovative Anglo Indian recipes, Western food and street food of Kolkata. His food article featured in Femina Prisma,London along with all leading media in Kolkata.


Chef Swarup Chatterjee
Jr. Sous Chef

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website www.gourmetstravelguide.com.

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.