They say we start eating with our eyes. Those who disagree will do good to read Hutchinson’s textbook of Internal Medicine. “The first phase of gastric secretion starts on seeing and smelling the food”. With this mantra, Chefs all over the world are using beautiful plating methods to further their cause. Executive Chef Nishant Choubey at Kiyan, The Roseate is making his plates lusciously attractive. A meal at his all day dining restaurant is a treat to your senses, both visual and gustatory. Just back from a radio show, he cooks up a decadent Patthar ke Gosht for me.
Traditional Recipe
The recipe calls for a delicate cut of meat from the loin of the lamb to be seared over a stone along with spices. The slice of lamb is twice marinated with pineapple to lend the succulent texture. Addition of mint and Shahi Jeera lends it authentic flavours from the land of the Nawabs.
The Chef’s Rendition
That was the original recipe. Now let me introduce the genius of Executive Chef Nishant Choubey who takes this dish to hitherto unknown heights. He puts this dish together with two Kachoris and Saunth Ki Chutney. The jellied Chutney from North India acts as a balm for your palate. A balm from the heat of Southern spices. The kachoris act to cut across the sweetness with its salty flavour. Add some lime on top of the kebab and you get the whole habit of flavours. There’s heart from the sources, umami from the meat, sweet from the chutney, salt from the Kachori and sour from the lime.
This complex interplay of flavours is what Chef Nishant Choubey triumphs at. A perfect reason to check out the food at Kiyan, The Roseate and let your palate be impressed. The Roseate also serves the famous TWG tea. With more than 80 flavours, TWG’s tea tasting will bedazzle you with flavours you never thought possible.
