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Sandeep Kalra

Sandeep Kalra, the Executive Chef of The Ritz-Carlton, Bangalore is the culinary director of the nine restaurants and bars at the property. With over 24 years of expertise, Sandeep’s travels to Belgium, Holland, France, Switzerland and Italy make him curate menus and delicacies with characteristic global culinary excellence complemented with an innovative approach to source local produce and seasonal favorites. With an extensive knowledge of Italian, French, Spanish, Vietnamese, Swiss and Indian cuisine, his signature dishes include Velouté of artichokes and foie-gras, Seared scallops with truffle, Mesquite grilled peppered lamb loin with bacon and confit garlic potatoes and the unique ‘Tiramisu’

Executive Chef Sandeep Kalra

  Do you have a favorite time of year or set of ingredients that you look forward to working with?

Winter months are my favorite time of the year, as it heralds festivities and is a nourishing season for berries and fruits. I look forward to incorporating the range of berries and fruits into the menu during this time of the year.

What would you do if you weren’t a chef?

I would be in the Indian Armed Forces.

Do your personal preferences influence the menu at all?

The experience and learning, I have acquired over the years in culinary is incorporated into curating menus and making them versatile and exclusive.

What do you think is the most over-hyped food trend currently?

I think maybe the focus on a keto based diet is a trend that is a bit heightened

Rasmalai

When are you happiest?

I am the happiest cooking on the range, experimenting with fresh ingredients.

When you’re not in the kitchen where can you be found?

I like visiting local markets for sustainable produce, resources and sourcing local ingredients.

Where is your favorite place to dine?

I have moved to Bangalore early this year, so I like to visit restaurants that offer authentic south Indian fare

What’s your favorite takeaway or comfort food?

I really prefer the versatility of cooking eggs, and that there are so many ways to season and cook eggs which are healthy, easy to make and taste great

What makes the local food scene so exciting?

The myriad of flavors and freshness of seasonal and local ingredients

Which is the dish you’ve created that you are most proud of and why?

The Salmon Seaweed Roulade is a festive delicacy and I really appreciate the combination of making, flavoring the ingredients and plating of the dish.

chicken biryani

You’re having friends over for dinner tonight. What’s on the table?

I like to serve Vietnamese specialties at home for friends and family.

Name your favorite city that has it all: food, culture, and nightlife.

Delhi is my favourite city that has it all!

slow roasted tomato basil soup

What is the USP of your cuisine?

Fresh ingredients, specific, simple and elegant dishes is the USP of my food.

What’s your comfort food and what does it remind you of?

All of us have strong influences from our formative years, home-cooked daal and roti by my mother is my comfort food.

penne pasta

 

 

 

Chef Sandeep’s recipe for Citrus slow poached Wild Scottish Salmon with Caponata

 

Poaching liquor

Sno. Ingredients Qty.
1 Orange juice 150ml
2 Fennel 5gm
3 Garlic 5gm
4 Salt & pepper To taste
5 Sugar To taste
6 Lemon juice. 10ml

 

For Caponata. (300gm)

Sno. Ingredients Qty.
1 Fried aubergine dices 150gm
2 Dice tomato 50gm
3 Dice onion 50gm
4 Cinnamon 3gm
5 Raisins 20gm
6 Tomato pelati 30gm

 

Method:

  • The caponata is prepared with diced aubergine, which are coated in corn flour and deep-fried
  • In a pan, add a bit of oil with some dice tomatoes, onions and tomato pelati.
  • While sautéing add raisins to and cinnamon. Mix the aubergine with the caponata, add a bit of balsamic and seasoning to it.
  • Mix all the ingredients of the orange liquor and heat the liquor. Add salmon to it and poach at a very low heat.
  • Now, in a square plate with the help of a 1 kg mold, add the caponata and pieces of salmon. Further add the agro dolce avocado puree to it.
  • Finally add the green tuile to it as garnish along with olive oil and microgreens.

 

 

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