Cook till tomatoes are soft. Cover with a lid and let it cook till the meat is tender.Mix yogurt with ginger garlic paste, chilli paste, garam masala, salt and mustard oil. Strain and remove the seeds, then add the pulp to the soup.Add cut tomatoes, crushed pepper corns and lentil water and let it simmer for a few minutes.”The Chef shares four recipes straight out of his secret Martaban pot. Remove and keep aside.Add salt and pepper to taste and let the soup simmer. It will also be the first time probably that a Roller Kulfi equipment will be used for instant kulfi. Cook till the tomatoes are soft.Add green chillies, ginger and lemon grass.Finish with butter and pinch of black salt.

Marinate the chicken with salt, pepper, lime juice, and a pinch of garam masala.Add the brinjal mash and let it simmer.When the spices split add chopped onions and sauté it till golden brown. The best part about these dishes are that they can easily be made in your kitchen even if you don’t have a martabaan pot available.Heat ghee in the martabaan and add ginger, green chillies and chilli powder and sauté for 30 seconds.Place chicken pieces in the oven at 180 degrees Celsius till the chicken is char grilled and completely cooked.Add tomatoes, onions.An interaction with Chef Hemant Oberoi is like opening a treasure box of culinary experiences where tales of remarkable dishes abound. I would like my discerning diners to watch out for many firsts in this genre e. Gradually add wine and water to the pan and let it simmer for a few minutes. Serve hot. Talking about his latest innovation Chef Oberoi states, “I have worked on a new concept called ‘Martabaan cuisine’ where food is slow cooked in a martabaan (an earthen pot) and served in the same.

LEMONGRASS RASSAMIngredients:Ginger 3 gmAsafoetida 1tspOil 4 tbspGarlic 5 gmSalt to tasteTamarind 2 gmBlack pepper 5 gmGreen chillies 5 gmLemon Grass 100 gmButton chilly 15 gmMustard seeds 5 gmCurry leaves 10gmTur Dal 50 gmTomato 250 gmCumin seed 2gmMethod:Soak tur dal for a couple of hours prior.Bring it to a simmer and add pickled chillies.Garnish with coriander leaves. The Chef who has been awarded for his expertise in multiple cuisines strongly believes in innovation, “My dream is to keep on innovating till I can.Strain out the excess lentil water and keep aside.

Add more water to create gravy for the dish and allow it to simmer for 30 minutes.Serve the cheese in fondue pots garnished with crushed pepper corns, fondue forks and chicken tikka pieces.Soak tamarind in hot water for 20 minutes.Add grated cheese and let it melt to thicken the sauce. ‘Innovation of Chocolate Shawarma’ will be a tribute to Middle East.Add ginger and garlic paste followed by chopped tomatoes. One has to keep evolving and change is the only thing which is consistent. Serve hot.BAINGAN SARAFIngredients:Ghee 20 gmSalt, to tasteButter 5 gmTwo brinjalsTomato 500 gmCoriander 10 gmOnion 200 gmDeghi mirch 5 gmBlack salt 10 gmGinger 20 gmGreen chillies 20 gmMethod:Roast brinjal in a moderately hot clay oven for eight-10 minutes.

Yes, even my style has been evolving, trying out innovative dishes, concepts and presentations,” aluminum perfume cap with collar he explained. Cook the lentils for half an hour with plenty of water.Add chilli powder, coriander powder, turmeric powder and cook till oil leaves the masala. Put marinated chicken pieces in the yogurt and let it sit for an hour.Heat oil in a pan and add cumin seeds, cloves, cinnamon and cardamom.Martabaan ka MeatIngredients:Mutton 500 gmOil 50 mlCumin seeds 5 gmChopped onions 250 gmChopped tomatoes 200 gmGinger paste 15 gmGarlic paste 15 gmCloves 6 pcsCinnamon stick smallGreen cardamom 6 pcsTurmeric powder 1 tspChilli powder 15 gmCoriander powder 15 gmSalt to tasteWhole red chillies 3 pcsPickle mix- fenugreek seeds powder/chilli powder/mustard seeds powder/salt /mustard oilMethod:Slit the red chillies and dry in the sun.Peel the skin of the brinjal and mash.In a sauce pan, heat half the oil, then add mustard seeds, cumin seeds , garlic ,curry leaves, asafoetida and button chillies.Instrumental in bringing about the evolution of the culinary industry in India, with four decades with The Taj group, helped him elevate the fine dining culture.Chicken Tikka FondueIngredients:Boneless chicken cut in cubes 500 gmHung yogurt 50 gmSalt to taste.Add butter in a non-stick pan and sauté ginger and garlic paste.g.Add mutton cubes and water. Stuff with pickles mix and pour mustard oil and keep in a pickling jar for few days