STOCK MARKET BSE NSE

Because Rolling out Those Perfect Chapattis is also an Art

From being a homemaker to catering Indian breads to a star hotel, Reena Negi loves what she does. In an interview with Svetlana Lasrado, she discusses her work and the art of making perfect rotis.

Published: 19th May 2014 08:15 AM  |   Last Updated: 19th May 2014 08:15 AM   |  A+A-

How did you decide to start catering ?

My journey with the five star hotel happened quite by accident. I was recommended by Chef Suresh who is the Chef de Cuisine at Spice Terrace, the Indian restaurant at JW Marriott Bengaluru. They were looking for somebody who could help make Indian breads.

Do you cater to other clients?

Between being a homemaker and doing household chores and my work with the hotel, my day is fully occupied.

What's special about the rotis you make?

The secret to making great rotis is to use good quality ingredients and perfectly knead dough. I specialise in preparing rotis that are unique to different regions of the country. While the makki ki roti is made from maize flour, the Rajasthan missi roti is made from gram flour. I specialise in the preparation of traditional Karnataka rotis. But I have often noticed that South Indians have a preference for ragi rotis while Punjabis like corn rotis and Gujaratis have a taste for jowar rotis. Above all, I have noticed that across taste sensibilities, people are universal in their love for fresh, wholesome produce.

How are traditional Karnataka rotis made? What is it best had with?

Authentic Karnataka rotis are prepared with rice and flour. It is traditionally best served with sambhar and coconut chutney. I’ve noticed that people from Karnataka also enjoy the sajje roti made from millet.

Which is your favourite roti?

I particularly enjoy the corn rotis and the Karnataka sajje roti. I also enjoy making phulkas. The secret to a good phulka is that the texture should be soft and fluffy with just the right consistency.

What else do you like to cook?

At home I cook everything under the sun according to the requests of my family. In terms of what I enjoy cooking, I prefer cooking vegetarian food.

favourite recipe

Jowar roti Ingredients:

 Jowar atta/flour

 Water

Method:

 Take Jowar Atta/Flour and knead it with water till it gets soft and make a nice dough

 Divide the dough into small balls (30 gm- 40 gm) and roll with roller

 Put the rolled dough on a tava. When cooked one side, turn to the other side

 Take out the roti from the tava and put directly on flame and take out when puffed



Comments

Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

IPL_2020
flipboard facebook twitter whatsapp