Our partners in India asked their Head Chef Zavedul what dish received the most requests from guests and he has shared his recipe so you can replicate this dish at home.
Our partners in India asked their Head Chef Zavedul what dish received the most requests from guests and he has shared his recipe so you can replicate this dish at home.
My grandmothers, mother and aunts showed me how to handle spices in the kitchen. I started my career as an assistant cook where I would experiment by blending different spices and applying some of the easier techniques. For every occasion in our family, we always roasted lamb with my favourite pippali garam masala where the taste, texture and balanced spice is always the sign of a good chef - that is exactly what I try to maintain.
I have chosen to share this rack of lamb recipe due to the unconventional method of preparation: this was a type of recipe that cried out to be modernised. It was one of the first recipes to get me thinking about deconstructing traditional Indian dishes and creating contemporary versions. The method of the marinade, roasting the meat separately and serving it with a sauce according to the principles of French cuisine, adds a different dimension to the concept of ‘curry’.
I am working to redefine modern Indian cuisine using favourite and flavourful spices and locally grown produce, to show how Indian cuisine has moved rapid strides beyond the realms of fusion gourmet.
Preparation: Pippali Garam Masala & Pistachio Crusted Rack of Lamb
Accompaniments: Yellow Pimento Glaze & Sahi Cumin Potato
Origin: Modern Indian cuisine
Chef: Zavedul Islan Sekh
Preparation Time: 1 hour
Cooking Time: 30 minutes
Serves: 1 person
250 grams of clean rack of lamb
Marinade ingredients:
Crust ingredients:
About Chef Zavedul
Chef Zavedul was born into a culinary career following his Grandfather, both his parents, and several other close family members being in the catering business. Working in every type of atmosphere from hotels to burger joints, seafood specialty restaurants to fine dining with well-known celebrity chefs, gradually he started to give interviews for local food magazines and invited as a judge & speaker by the Indian Chef's Association. He started the International Chef’s club, where all members are from different countries to enhance shared knowledge & experience. After several years of experience, he decided to explore the river cruise industry which he believes is the best place to experience the local culinary subject & excel in it, to develop and introduce modern Indian cuisine to the entire world.
You can experience Chef Zavedul's cooking on A Journey to Enlightenment & Artisans of Bengal.
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