CHENNAI: Isn’t it amazing to have a scrumptious and filling breakfast before you start your day? I grew up with my mother used to making amazing lachha parathas, smeared with home-made butter. The flavour of fenugreek and dry methi leaves always used to make me smile. She was my first mentor and sole inspiration to get into cooking. From the classic rajma chawal with homemade curd to the simple spice-flavoured raitha, I learnt it all from her. My first every dish was methi chicken and stuffed gobi paratha — one of my favourites!
I was born in Dehradun, but spent my whole life in Lucknow — the flavours, currys, biriyani, kebabs, kormas, parathas — being a foodie, it was a great place to live. Following my mother’s instructions and watching several TV shows, I began to think about the fast-food culture in the country — most places offer western fast food. I wanted to give delicious and healthy Indian fast-food and started a take-away joint in Lucknow — spinach, ragii rolls with fish, chicken and soya were very famous.
I love experimenting with food and that’s what keeps me going — golgappas served the molecular way, ulta tawa paratha and galouti kabab, frozen chicken tikka salad are what I love to cook in ‘Modern Indian cuisine’.
Though I know several cuisines including Japanese and continental, my roots remain in Awadhi cuisine. From cooking Gosht meat with garlic (whole pulp) and onion and transforming it into a flavoursome curry to barsi meat (meat prepared and stored for a day, a Pakistani concept), I enjoy doing it all. Ingredients like javitri, dry rose petals, cardamom and cinnamon are my best friends. Their aromas give new dimension to food and can be used in both sweets and savoury items. It’s magic!
Speaking of sweets… Sohan halwa, a toffee-like sweet made of wheat, water and sugar is famous in Lucknow and Delhi. It’s my ‘number one’ favorite, followed by rasagulla, kala jamun and lucknowi kulfi falooda.
I enjoy cooking for my family. My ultimate dream is to visit Japan and learn about their authentic dishes. I already love cooking the sashimi and sushi and I want to learn more! It’s a never-ending process.
Jayanandhan Baskar will be heading the Awadhi Food Festival in Park Hyatt, Chennai until April 16