Recipes for success: Celebrity Chef Vikas Khanna offers advice and a guide to tasty paneer rosette

Recipes for success: Celebrity Chef Vikas Khanna offers advice and a guide to tasty paneer rosette
Chef Vikas Khanna currently heads Kinara by Vikas Khanna in Dubai. (Supplied)
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Updated 07 June 2023
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Recipes for success: Celebrity Chef Vikas Khanna offers advice and a guide to tasty paneer rosette

Recipes for success: Celebrity Chef Vikas Khanna offers advice and a guide to tasty paneer rosette
  • The chef currently heads Kinara by Vikas Khanna in Dubai
  • He has worked in Michelin-starred restaurants, been a James Beard Award nominee, and written written more than 25 cookbooks

DUBAI: It’s hard enough to attain success ‘just’ as a chef, or author, or poet, or filmmaker. But Vikas Khanna has somehow managed to successfully be all of those things and still find time for philanthropy, effortlessly navigating the realms of creativity and compassion. 

The celebrity Indian chef has worked at Michelin-starred restaurants, been a James Beard Award nominee, written written more than 25 cookbooks, several of which have won awards, has hosted several seasons of “MasterChef India,” “Twist of Taste,” and National Geographic’s “Mega Kitchens.” He has also been a guest on “MasterChef Australia,” “Hell’s Kitchen,” “Beat Bobby Flay,” “Kitchen Nightmares,” and many other shows, and has been featured on the covers of Forbes Life, Good Housekeeping, Men’s Health, GQ and many more. 

He currently heads Kinara by Vikas Khanna in Dubai. Here, he discusses the beauty of bread, why cream is great, and following your heart in the kitchen, and shares a paneer rosette recipe. 

When you started out as a professional, what was the most-common mistake you made when preparing a dish? 

When I first started cooking professionally in South India, I realized that one of the most common mistakes people from my hometown — in the North — make is not roasting spices properly. I struggled with this technique, and also with coconut, which is not commonly used in northern cuisine. It took me years to understand why roasting coconut and spices to that level was necessary for dishes in southern India or Sri Lanka.  

What’s your top tip for amateur chefs?  

It’s important to remember that cooking is a very free form of art — many of the greatest dishes we eat today were actually mistakes. All great chefs understand the power of making mistakes and owning up to them, and constantly working to improve. Don’t be afraid to make mistakes. They can lead to new creations. Use recipes as a guideline, but also follow your heart. 

What one ingredient can instantly improve any dish?  

I know some people might be surprised, but I think adding cream can really elevate a dish. I appreciate French cuisine for the way it can transform a dish just by adding butter and cream. It brings a whole new dimension of flavor and richness to your palate, almost like a happiness factor.  

When you go out to eat, do you find yourself critiquing the food?  

It’s difficult to say, because I believe that people in the business are generally doing their best and criticizing them too much can be unfair — and even unethical. When I go out to eat, I try not to focus too much on the food. Spending time with the people I’m with is more important. One common mistake I see in restaurants is that they wait for all the dishes to be ready before serving them. I think this is a mistake. I believe that it’s more important to prioritize the enjoyment of food and company over following strict rules. 

When you go out to eat, what’s your favorite cuisine? 

It changes constantly. However, since I primarily live in New York, there is one restaurant that I consider to be one of my biggest comfort places: Veselka, which serves Ukrainian cuisine. I have been going there for more than 23 years and I absolutely love the ambience, the staff, and everything that comes out of the kitchen. The food makes me feel like I’m eating a meal cooked by an elderly grandma, and to create that kind of experience in a restaurant is epic. When I was studying, it was the only place that was open at night when I couldn’t sit in a heated room and use free internet. But even after all these years, I’m still absolutely obsessed with their cooking style. 

What’s your go-to dish if you have to cook something quickly? 

Whenever I need some comfort and have the desire to totally cut myself off from people, there’s a dish that I turn to. It’s multigrain khichdi, which is a form of Indian risotto. I find it so forgiving, like being in grandma’s house where you can break everything and still won’t be judged. There’s so much comfort in that. For most Indians, the kitchen is not just a place to cook dishes, it’s an emotion. And with this dish, you can add any grains and vegetables you have on hand, add a pinch of spices, take it to the extreme or keep it mild, it won’t judge you.  

What request/behavior by customers most annoys you? 

When people come to the restaurant right when we’re closing. If you really want to enjoy the restaurant, you should come a little earlier and give the staff some breathing space. This allows them to perform better. 

What’s your favorite dish to cook and why?  

In Punjab, bread is a staple food, and I take pride in my expertise in cooking Indian breads. It’s an art that requires a great deal of technical skill. Most of our breads are unleavened, made with just wholewheat flour and water. The challenge lies in making them moist, fluffy, and well-seasoned. I find it amazing how bread-making can be so intricate. I learned to make breads from my grandmother, who would pack them for me when I left home for college. Her breads would stay moist for days. I would ask her how she did it, and she would simply reply, “It’s just love.” 

What’s the most difficult dish for you to get right?  

In Kinara, we have a dish of lamb chops that we minimally season to allow the meat flavor to shine. We serve it with papaya chutney, which has a sweet and sour taste, and sweet potato puree. The secret to this dish is in the cooking and resting of the meat, which can make or break the dish within a few fractions of seconds. Lamb chops are very delicate, which adds to the difficulty. 

As a head chef, what are you like?  

I don’t like to shout, especially not during service. However, I have a bad habit of not speaking up when I should. Sometimes, after the dinner service, I write a long email with feedback and suggestions. People have asked me to wait until the morning to send it, but I feel that it’s important to address issues as soon as possible. We can’t take our customers for granted. They’re spending their hard-earned money, and we need to give them the best experience possible. And as an ambassador of Indian culture, I feel a responsibility to represent it well.  

 

Chef Vikas’ paneer rosette  

INGREDIENTS: 

For paneer rosette 

150g cottage cheese; 10g ginger and garlic paste; 10g deghi mirch powder; 4g turmeric powder; 10 ml mustard oil; 4g salt 

For red cabbage poriyal sauce 

100g red cabbage; 40g fresh grated coconut; 4g mustard seeds; 20 ml cooking oil; 4 curry leaves; 5g ginger; 1 green chili; 10 ml lime juice; 2g lecithin; 6g salt 

For rhubarb pickle 

60g fresh rhubarb; 10 ml cooking oil; 5g fennel seeds; 4g onion seeds; 5g cumin seeds; 5g salt; 15g sugar; 15 ml white vinegar 

For garnish 

10 ml coriander oil; 5 red-vein sorel leaves ; 5g toasted white and black sesame seeds 

INSTRUCTIONS: 

1. Slice the cottage cheese using a 2mm-thick round cutter. Cut the slices again across the center to make a halfmoon shape. Use the ginger and garlic paste, deghi mirch, turmeric, mustard oil and salt to make a marinade. 

2. Overlap the cottage cheese slices like a trail. Cover in marinade and roll from one end to the other. It should look like a small rose. Keep it in the chiller so that it holds its shape. 

3. For red cabbage poriyal: Slice the cabbage and keep it aside. Fine chop the ginger and green chilies. Add oil to a pan, heat and add the mustard seeds and curry leaf. Once the mustard seeds start crackling, add the chopped ginger and green chilies. Then add the cabbage and sauté until it wilts. Add grated coconut and adjust the seasoning. Finally, add lime juice and mix. Place in a mixer and blend until smooth. Strain and keep to one side. 

4. For rhubarb pickle: Cut the rhubarb into lengths of one inch. Heat oil in a pan. Add fennel seeds, onion seeds and cumin seeds. Once they start crackling, add the rhubarb. When the rhubarb starts sweating add the rest of the ingredients and bring to a quick boil. Remove and place in a dry container. Store at room temperature. 

5. For the garnish: Add coriander oil to a pot and blanch red-vein sorrel leaves for 10 seconds then immediately transfer to ice-cold water. Squeeze all the water out and blend with neutral oil. Strain through a muslin cloth drop by drop and do not disturb the mix. 

6. Place the red-vein sorrel leaves in cold water.  

7. Put the paneer in a preheated oven for 12 mins at 180 Celsius. Coat the edges with black and white sesame seeds. Use a hand blender to blend the red cabbage poriyal sauce with lecithin to make it foamy. 

8. In the serving bowl, pour six tablespoons of sauce, and place the paneer rosette in the center. Place the rhubarb pickle to the side and drizzle it with coriander oil. Finally, use the red-vein sorrel leaves as garnish. 

 


Saudi Arabia’s senior citizens on a mission to promote exercise, hiking

Saudi Arabia’s senior citizens on a mission to promote exercise, hiking
Updated 24 September 2023
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Saudi Arabia’s senior citizens on a mission to promote exercise, hiking

Saudi Arabia’s senior citizens on a mission to promote exercise, hiking
  • Abdulrahman Al-Bani, a team member, told Arab News: “The Southern Travelers Team was established on the 88th Saudi National Day. At that time, we walked from Baljurashi to Abha in southern Saudi Arabia”

MAKKAH: A group of elderly Saudi travelers is touring the globe to promote sports and the idea that everyone should participate in them on a regular basis to prevent diseases.

The experienced hikers range in age from 61 to 79 years old, and practice their activities year-round, most notably on public holidays. They have scaled numerous summits throughout the world.

They believe that one must exercise regularly, especially hiking, to strengthen the heart and promote good health.

Abdulrahman Al-Bani, one of the founding members of the Southern Travelers Long Distance Team, told Arab News: “The Southern Travelers Team was established on the 88th Saudi National Day. At that time, we walked from Baljurashi to Abha in southern Saudi Arabia.”

He added that on the 89th National Day the group walked a long distance from Abha to Baha and from Baha to Abha the next year. They walked from Abha to Dhahran Al-Janoub on the 91st National Day.

“On National Day 92, we made a trip along a path we called ‘Qyam and Shamam,’ which is a path similar to some European countries. It was 242 km long and passed through ancient villages, museums, and tourist attractions such as parks, mountains and valleys in the beautiful Asir region.”

The team has also started commemorating the Kingdom’s Founding Day with walking trips. Al-Bani explained: “Two years ago, on Founding Day, we walked from Baha Province to Makkah Province, passing through the migration trail from Makkah to Madinah. We made another trip from the Jazan Governorate in southern Saudi Arabia to the last governorate in Baha Province, a distance of 420 km.”

He explained that the team tours all regions and governorates of the Kingdom, holds events and encourages practicing sports through setting an example. It currently consists of 10 members.

One of the valuable aspects of their excursions has been developing a community and getting to know each other. “We got to know each other in walking and hiking activities. The team came together and became harmonious and consistent with each other. We carry a national and societal message to citizens and residents of Saudi Arabia,” Al-Bani added.

He pointed out that the Ministry of Health spends billions to treat diseases such as narrowed arteries, heart disease, diabetes, and cholesterol. These huge amounts of money could be saved if people walk for at least half an hour a day.

“We aspire to be a good role model for young people and the elderly when we walk in cities, parks, and villages,” Al-Bani said, noting that team members “do not suffer from any diseases, not even diabetes or high blood pressure, thanks to the continuous physical effort that they are always keen to do, despite the fact that most of the team members are close to 80 years of age.”

Al-Bani added: “This week, in just one day, the team covered a distance of 21 km in Al-Soudah Mountains, which rise 2,400 meters above sea level. We have extensive experience in walking and hiking. We have become professional, but our message to everyone is do not exhaust yourself. Just exercise regularly.”

He noted that the group had trekked summits such as “the Himalayas, Everest, Kilimanjaro, Tanzania, Africa, and the Elbrus Mountains, which are the highest peaks in Europe and Russia.”

He added: “We walked on the Mont Blanc Trail in France, Italy, Switzerland, and the Western Highlands as well in Scotland. The group also climbed the highest peak in the Arab world in the Atlas Mountains in Morocco — Toubkal.”

 


Where We Are Going Today: ‘Aleppo’ a Syrian restaurant in Riyadh

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Updated 24 September 2023
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Where We Are Going Today: ‘Aleppo’ a Syrian restaurant in Riyadh

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  • Customers will enjoy a variety of flavors on Aleppo’s menu including shishbarak, yabriq, and farika, which are all popular Syrian dishes

Aleppo is a Syrian restaurant located on Prince Mamdouh Bin Abdulaziz Street in Riyadh. This eatery provides a selection of authentic Syrian dishes but with an interesting twist on some of the original recipes.

Aleppo’s historic interiors, ambiance, musical playlist, and paintings by notable Syrian artists hanging on the walls all transport guests to the city of Aleppo, with its historic buildings and ancient passageways. The restaurant has created the perfect recipe for a great time with family and friends, while also satiating the appetite with delectable food.

Customers will enjoy a variety of flavors on Aleppo’s menu including shishbarak, yabriq, and farika, which are all popular Syrian dishes. If you are a fan of kebabs, you will find a variety to choose from, including kabab halabi, popular among regulars, and kabab tahinah, which is mixed with tahina sauce and other spices. Other appetizers on the menu are hummus, tabouleh, and kubbah.

One of their best items is dolma with meat, a specialty in Aleppo. It is cooked with meat unlike the usual way of making dolma where many cook it with olive oil.

The place is a bit small and finding a parking space can be challenging especially early in the evening and during peak hours. Thus, it is recommended to avoid going to the restaurant during those times to save yourself some time, and visit during lunch hours or for a late dinner.

The restaurant opens every day from 12 p.m. until 1 a.m., except on Thursdays and Fridays where they extend the time for one more hour.

 


Where We Are Going Today: ‘Cwtch’ - European dining experience

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Updated 22 September 2023
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Where We Are Going Today: ‘Cwtch’ - European dining experience

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  • Cwtch’s menu showcases elevated European flavors, with a focus on quality ingredients and meticulous attention to detail

Located in Al-Murjan district, Jeddah, Cwtch is a culinary gem that offers a refined European dining experience, taking gastronomy to new heights. The restaurant’s name, derived from the Welsh language, perfectly captures the essence of comfort and affection that every guest is meant to experience through their delightful dishes.

Some may find the overall simplicity of the place to be slightly underwhelming. However, the focus on quality ingredients and attention to detail may overshadow the desire for bold and innovative culinary creations.

Whether you visit for a regular meal or to celebrate a special occasion like Saudi National Day, Cwtch promises to delight your senses and leave a lasting impression.

Cwtch’s menu showcases elevated European flavors, with a focus on quality ingredients and meticulous attention to detail. From the starters, such as the wagyu beef tartar mixed with Cwtch’s signature tartar sauce, to the Andalusian prawns PIL PIL served with homemade baguette, and the delectable Rockefeller oysters baked with a creamy white wine sauce, each dish is a testament to the culinary expertise of the kitchen team.

The salad bar at Cwtch offers exciting choices, including the creamy burratina salad served with serrano tomato carpaccio and rocket salad, as well as the prawn and kimchi salad, which combines flavors in a unique and refreshing way. The commitment to using the finest ingredients is evident in every dish, such as the slow-cooked chicken and the oven-baked gnocchi with cream, bacon, broccoli, mushroom and parmesan.

When it comes to the main courses, Cwtch delivers exceptional flavors. The Dover Sole Meuniere, pan-fried with butter, capers, and a white wine sauce, offers a delicate and delightful seafood experience. The roasted whole corn-fed chicken Provencale, cooked with Provencale herbs and served with roasted potatoes, is a mouthwatering option.

For meat lovers, the wagyu rib eye and the veal cutlet Milanese, with their golden and crunchy exteriors, are truly satisfying. The sides, including truffled mashed potatoes, asparagus and rainbow carrots, perfectly complement these main dishes. Do not forget to pair your meal with their curated drinks, such as the refreshing mojito passion fruit or the captivating blue unicorn.

The culinary delights at Cwtch are accompanied by exemplary service. The staff members are attentive, knowledgeable, and dedicated to ensuring that every guest’s needs are met. From the moment you step into the restaurant until the end of your meal, you are treated like a VIP, receiving personalized care and service that enhances the overall dining experience.

In addition to their regular menu, Cwtch offers special culinary creations to celebrate Saudi National Day. Indulge in the heavenly Pistachio White Chocolate Crisp Nebrow, a baked treat coated with luxurious white chocolate and sprinkled with pistachio slivers. The Grenisher’s Pistachio Mousse with white chocolate crumble is another must-try, with its dense and creamy texture that combines pistachio paste, fluffy egg whites, cream, and crumbles for a truly decadent experience.

 


Where We Are Going Today: Fatoosh restaurant in Dhahran

Where We Are Going Today: Fatoosh restaurant in Dhahran
Updated 21 September 2023
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Where We Are Going Today: Fatoosh restaurant in Dhahran

Where We Are Going Today: Fatoosh restaurant in Dhahran

If you find yourself at the Dhahran Mall food court and want to sink your teeth into something that isn’t wrapped in a bun or drenched in pasta sauce, consider Fatoosh. The distinct neon-green light invites you to come closer and choose one of the healthier options.

The SR12 plate of fatta is a delightful meatless medley that perfectly captures an array of flavors and textures in one perfect bite. The creamy hummus at the bottom serves as a smooth base while the cubes of cooked eggplant, bits of chickpeas, tangy pomegranate molasses drizzled atop a small layer of fried pita bread — and sprinkled in some greens — makes for a colorful and flavorful taste symphony. The plate is good for sharing but you may want to eat it all for yourself.

For the same price, there are individual plates of fatoosh salad, grape leaves, baba ghanoj, tabboulah and a few other options. If you can’t decide, then there’s an offer of any three salads for SR24.

They also serve meatballs, kushari, stuffed cabbage and several other hot dishes. If you want to mix and match between a serving of salad and one or more of the hot dishes, there’s an offer for any three (you could include a salad as a choice) for SR35.

The spot is popular with health-conscious food lovers, as it offers perfect alternative to a rice bowl or something involving meat and bread.

Fatoosh also offer freshly squeezed orange juice as an option as well as a selection of boxed juices and sodas.

There are mall branches in Kuwait and in Bahrain.


Where We Are Going Today: ‘8 Portions Pizza’ in Dhahran and Riyadh

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Updated 19 September 2023
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Where We Are Going Today: ‘8 Portions Pizza’ in Dhahran and Riyadh

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  • The waiter recommended their most popular salad, the quinoa salad, which goes for SR46

With branches in Dhahran and Riyadh, 8 Portions Pizza is making a name for itself in Saudi Arabia. We visited on a busy weeknight where service was attentive but not overbearing.

We tried the recommended cold peach habaq (basil) drink, with minty habaq syrup over sparkling peach juice. It was fragrant and aesthetically-pleasing but tasted like iced perfume, costing SR35 ($9).

The waiter recommended their most popular salad, the quinoa salad, which goes for SR46. It consisted of a bed of red and white quinoa mixed over a layer of mango puree with chopped bits of colorful vegetables and fresh avocado bits and topped with whipped feta cheese. It was topped with a layer of crisp arugula and spinach leaves drizzled with a tangy homemade citrus and balsamic dressing. It was delicious.

The pizzas, their specialty, came in two sizes, either small or medium. We tried the Isfahani option, inspired by the Persian city, which cost SR41 for the small and SR69 for the medium. The crispy crust came with a layer of mozzarella cheese sprinkled with Iranian zereshk bits, Persian spiced chicken and drizzled with a mint sauce. It was surprisingly satisfying.

We ended with the only dessert on the menu — and the only item that you can’t carry home — their tiramisu. For SR46, it is a decadent delight, served in a clear glass.

They also offer pastas and several sides.

For more details and the menu, check out their Instagram @8portionspizza.