In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen.
In this episode of Michelin Star Recipes with Chef Rohit Ghai, you will learn how to make Scallops with an Aubergine Moju, prepared in a Sri Lankan style. Delicious and straightforward, this dish is perfect for making at home any time of the week.
About Chef Rohit Ghai:
Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.
Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.
Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir.
Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.
Scallops and Aubergine
Ingredients
- 4x Hand divided scallops
- For the Moju (aubergine pickle):
- 6x Small aubergine
- 8-10x Garlic cloves cut in to slices
- 10x Cocktail onions (or small shallots) cut in to slices
- 6x Green chillies, slit
- 2 tbsp Rape seed oil
- 1 tbsp Mustard paste
- 2 tbsp Coconut vinegar
- Salt
