Indian Cooking Reimagined: Sambhar Risotto

Indian Cooking Reimagined: Sambhar Risotto

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Arbinder Singh Dugal is an Indian chef specialising in French cooking techniques. Having trained in both cooking traditions he now combines Indian flavors and spices with the techniques of classical French cooking to bring modern, innovative dishes to the table. In this episode of his cooking masterclass on Indian Cooking Reimagined, Chef Arbinder shows us how to make a Sambhar Risotto. He uses the flavours of Sambhar spice and butternut squash, a popular vegetable in Indian cooking, and with the classical French method of making risotto presents this original vegan dish. Chef Arbinder also shares some of his journey as a chef, and working in the UK as an Indian chef. About Chef Arbinder: Arbinder Singh Dugai has been working in the hospitality industry for the past 14 years. Arbinder originally studied a Bachelor of Business Administration and a Diploma in Culinary Arts and Kitchen Administration at the Insitiute of Hotel Management in Aurangabad. He then started working as an Indian Chef in Mumbai’s Marriott Hotel for four years. Here he honed his skills as an Indian comis chef and assisted in the opening of a new restaurant in the hotel called Nawab Sahed, with renowned Indian culinary legend Jiggs Kalra. He has worked with Sat Bains (1 Michelin Star at the time) and at the Waterside Inn (3 Michelin Stars). In 2017 Arbinder got his first role as Head Chef at Hawkyns in Amersham where he has continued to develop his chefing style. Arbinder was a semi-finalist in MasterChef The Professional UK in 2019.

Sambhar Risotto


  • 1x Small Butternut Squash
  • 50ml Rapeseed Oil
  • 400ml Vegetable Stock
  • 1tbsp Ginger Garlic Paste
  • 5-6x Curry Leaves
  • 1tsp Sambhar Powder
  • 1x Chopped Shallot
  • 100g Arborio Risotto Rice
  • 50g Vegan Cheese Grated
  • Root Veg Crips
  • Truffle Oil
  • Amaranth Cress
  • Grated Vegan Cheese

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