Combining creativity and innovation without disrupting the authenticity of the dish is how executive chef Jeewan Singh describes his speciality. Presenting a menu based on grills with a modern approach is what he has designed at Ignite, Bar & Grill, Courtyard by Marriott Pune Hinjewadi.
Singh says, "I present a dish with a creative, modern and innovative approach without compromising on its authenticity and origin. Before finalising a dish, there are many thoughts and planning involved. Once we are satisfied, we present the final dish."
Born in Almora and brought up in Rishikesh, chef Jeewan specialises in Indian cuisine and prepares some of the most mouth-watering delicacies including the succulent Nalli Nihari and the fragrant Nargisi Kofta Curry. Combing his expertise and creativity, Jeewan's signature dish is the popular Martaban Gosht, which is lamb cooked in spices and red chilli. The dish derives its name from the glazed earthenware container it is served in, called Martaban, which is used for storing pickle in almost all North Indian homes.
Singh says, "Authentic grills with a choice of marinades and also an Indian twist to the entire menu and inclusion of kebab with an innovative approach is what we offer."
Chef's Popular Picks
1. Rajma Ki Gilawat on Shermal
It is a good option for vegetarians. It's moist and soft and served on sheermal bread salad.
2. Mulligatawny Chicken
Traditional south Indian lentil soup with coconut, curry leaf and Madras curry powder, served with rice coated chicken nuggets.
3. Drumstick Tangri Kebab
Chicken drumstick marinated in yoghurt, chilli flakes, ginger, chopped coriander and cheese, served with olive thyme and rose marry chilli flakes naan.
4. Jaggery Coconut Tart With Vanilla Ice Cream
Jaggery coconut custard cooked in the tart shell garnished with sesame tuile and served with vanilla ice cream.
5. Moroccan Grilled Cottage Cheese Kebab With Pickled Vegetables, Pita And Tzatziki
Sumac, herbs and lemon juice marinated cottage cheese, cooked in clay oven, served with Pita bread, pickled vegetables and tzaziki. The taste is subtle and presented in a modern approach .
(Courtesy: HT & Shutterstock)