Kathal Galouti Kebabs
For a deeply satisfying, meat-free indulgence, Chef Shipra Khanna turns to Kathal Galouti Kebabs. These are renowned for their melt-in-your-mouth texture
and rich, aromatic flavour profile, offering a guilt-free yet decadent experience. The preparation begins with pre-cooked and shredded raw jackfruit, which is then sautéed with finely chopped onions and ginger-garlic paste until fragrant. A blend of essential Indian spices, including garam masala, cumin, coriander, and red chilli powder, is incorporated to build depth. For that signature melt-away quality and binding, roasted gram flour (besan) and cashew paste are mixed in. The resulting mixture is then shaped into small patties and carefully shallow-fried over low heat until a beautiful golden-brown crust forms, ensuring a tender interior. This method transforms humble jackfruit into a luxurious appetizer that rivals any traditional kebab.
Spaghetti Aglio e Olio
When time is short and the craving is for something both simple and profoundly satisfying, Chef Khanna's choice is Spaghetti Aglio e Olio. This classic Italian pasta dish epitomizes minimalist cooking with maximum flavour. The foundation of this quick recipe is perfectly cooked spaghetti, ideally al dente, with a portion of the starchy pasta water reserved to create a luscious sauce. The magic happens when olive oil is gently heated and infused with thinly sliced garlic, cooked just until it begins to turn a delicate golden hue. A pinch of chilli flakes is then added to impart a subtle warmth. The cooked spaghetti is tossed into this fragrant oil, along with a splash of the reserved pasta water, which emulsifies with the oil to form a wonderfully silken coating for every strand. For an optional finishing touch, fresh parsley and grated Parmesan cheese can be added to elevate the dish further.
Chilled Kesar Pista
On days calling for a special treat, Chef Shipra Khanna reaches for a Chilled Kesar Pista Milkshake, a beverage that feels like dessert captured in a glass. This creation evokes a sense of nostalgia with its creamy, indulgent texture and delightful flavour. To prepare this luxurious drink, chilled milk serves as the base, blended with sugar for sweetness. Finely ground pistachios, which have been pre-soaked and peeled, contribute a nutty depth and vibrant green flecks. Saffron strands, also soaked to release their colour and aroma, infuse the milkshake with their distinctive essence and golden hue. For an extra layer of decadence, a scoop of vanilla ice cream can be incorporated, transforming it into an even richer delight. The blend is then poured into chilled glasses and typically garnished with more chopped pistachios and saffron for a visually appealing and aromatic finish.
Comforting Curd Rice
For those moments when only something simple, comforting, and utterly fuss-free will do, Chef Khanna consistently relies on the timeless appeal of Curd Rice. This beloved South Indian staple is the epitome of understated comfort food, offering a soothing and nourishing experience. The preparation is straightforward: well-cooked rice is gently mixed with creamy curd (yogurt) and seasoned with salt to taste, creating a smooth and cooling base. The dish is elevated by a flavourful tempering, a traditional South Indian technique. This involves heating a small amount of oil and adding mustard seeds, urad dal, curry leaves, a finely chopped green chilli, a dried red chilli, and a pinch of asafoetida (hing). This aromatic mixture is then poured over the rice and curd, infusing the dish with fragrant spices. For added texture, colour, and freshness, optional additions like grated carrot, pomegranate seeds, or chopped coriander can be stirred in, making it a perfectly balanced and satisfying meal.
