Social distancing Bengaluru chef Abhijit Saha tells us what’s cooking at home

As a household, we’re cooking collectively. My in-laws are caught right here in Bengaluru with us. They got here from Delhi and couldn’t get again as a result of the lockdown had began. So, cooking has turn into the principle exercise of the day. I believe that one of the best ways to spend this time is to cook dinner one thing good and share it with the household. That is the best way I’m wanting at it.

Yesterday was a vegetable fajita day together with broccoli and almond soup. For lunch in the present day, we had Indian meals. There was pan-fried arbi, masoor dal, aloo gobi, rice and chutney. My spouse has cooked dinner in the present day: appam, vegetable stew and pomfret masala and we’re having a glass of pink wine. She and my son additionally made a French vanilla cake with sprinkles on prime. I’m pescatarian technically so it’s a feast for me in the present day.


My spouse can also be attempting her hand at Thai inexperienced curry with greens and Thai pink curry with prawns. That is the mix she likes to comply with. We had a really good, spicy, tangy salad that day made with uncooked mango, cucumber, cabbage and carrot with a Thai-style dressing. These are the issues we’ve got been cooking at home. It’s been a mixture of numerous issues: from Mexican and Thai to common Indian khana.

Basically, everyone is contributing. Some issues are being cooked by my mother-in-law, some by my spouse and a few by me. My 14-year-old daughter can also be very keen on cooking and cooks typically. She made a cinnamon roll the opposite day. My son, who’s 12 years previous, doesn’t cook dinner typically. Once shortly, his mom will inform him to assist her, or study one thing, after which he’ll.


Kerala vegetable stew (serves 4)

  • Ingredients:
    150 gm cauliflower florets; 150gm carrot lower into cubes; 150 gm potato; 150 gm inexperienced peas; 150 gm French beans, lower into one-inch lengthy items; 150 gm button mushroom, lower into halves (non-obligatory); 1 finely sliced onion; 2 slit inexperienced chillies; 2 tbsp finely copped ginger; Four cracked complete inexperienced cardamom; 1 tsp complete black pepper corn; 1 1.5-inch cinammon stick; eight cloves; a couple of curry leaves; 500 ml coconut milk; 100 ml water; 2 tbsp coconut oil/ sunflower oil; salt to style
  • Method:
    Heat oil in a pan, add cardamom, clove, peppercorn, cinnamon and permit them to crackle. Add curry leaves adopted by onions and stir-fry for a few minutes over medium warmth. Add ginger and slit inexperienced chillies and stir-fry for a minute or so extra earlier than including the greens and persevering with the cooking course of for a few minutes. Add water and coconut milk and convey to boil. Reduce warmth to simmer and cook dinner for 15minutes or so till the greens are tender. Server with appam or Kerala pink rice.

    Recipe by chef Abhijit Saha

I’m additionally creating new menus. We are planning to vary the menu for Red Rhino, a microbrewery in Whitefield. I’m additionally engaged on the brand new menus for the airport lounges in Bengaluru. The lounges are present process a whole makeover and can hopefully be opening quickly, after the state of affairs is over.

To do trials at home for some dishes could also be doable, however it’s tough with out all of the totally different components that you just require. Some easier dishes, we will do.

My recommendation is that [now] is a superb alternative for individuals who don’t cook dinner to discover ways to cook dinner and share their dishes with their household at home. Right now, you’ll be able to’t share it with pals (laughs) due to social distancing. We are following that. We will not be going out at all besides to purchase necessities like medicines and greens.

Before the lockdown, on March 1, a day earlier than my birthday, we had an incredible feast at home. I invited loads of pals and I cooked Italian meals: mushroom risotto and two kinds of pasta. That was an incredible night.

In this sequence, a few of India’s well-liked cooks and restauteurs will likely be sharing their lockdown cooking habits and recipes with us over the following few days.

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