For Chef Monish Santosh at the Radisson Blu Resort in Cavelossim, cooking is a calling. NT BUZZ features this food connoisseur who swiftly has climbed the rungs of success

 

Danuska Da Gama | NT BUZZ

 

Having begun his career in the kitchen at the age of 22, Chef Monish Santosh has quickly risen to the position of sous chef within a span of five years.

 

Always engrossed in crafting new recipes and creating food that is enticing and with a personal touch,

he makes people fall in love with food. One can also learn a lesson or two from him while you dine and converse with this chef who loves sharing his ideas, recipes, and knowledge.

 

Excerpts from an interview

 

  • What fascinates you about food that got you interested in this line?

The fascination with food began at an early age at home while I spent time in the kitchen with my mother as she prepared meals for the family. I fondly recollect memories of sitting on the counter top and passing ingredients to my mother. This childhood hobby turned into a passion that kindled into something fruitful.

 

  • Tell us about your fast paced journey climbing the rungs in the food industry.

Working in the hospitality industry has harnessed skills that have been untapped. Every work place has a different style and diverse clientele which in turn has given me the opportunity to showcase my techniques and have a steady growth.

 

  • You love innovating and experimenting. Tell us about some recent works you’re proud of.

Exercising my creative freedom has been an instrument that has helped me function throughout the years. I have been experimenting with fermented food, transparent crisps, dehydrated ingredients, and gluten free options such as seeded crackers which I have managed to display during my degustation dinners such as the kombucha pairing dinner.

 

  • Food today is not just a necessity, but a luxury, an art, and more. Your thoughts on this.

Food has begun to be more than just mere sustenance as it did in the past. The influence of renowned chefs such as Ferranadria have shown the world the aesthetic appeal of food and its importance in modern times. It is important that food not just tastes good but also looks appealing and the art aspect of food has begun to be a vital component of dinning.

 

  • How have your travel sojourns outside India influenced your style of cooking?

My love for exploring different parts of the world has taken me to countries such as Germany, Australia, and France to name a few. Germany has a played an important role in building my career as I learned the ropes of the kitchen and basis of my techniques that I use today.

 

  • What are some techniques, customs, and traditions of Indian culinary heritage that makes you feel proud as an Indian chef?

Indian culinary traditions has been a big influence on the culinary world through its diverse cuisine and techniques such as smoking and braising that have been practiced for centuries through the advent of various monarchs.

 

  • Tell us about some ingredients you love working with?

I love working with unique ingredients from various parts of the world such as black rice, umeboshi, miso, black garlic, gojuchangand angostura bitters to name a few.

 

Butter basted fish fillet

 

Fish fillet                              200 grams

Green peas                        100 grams

Asparagus                           100 grams

Potato                                  200 grams

Cherry tomatoes              50 grams

Butter                                   50 grams

Potato starch                     20 grams

Xanthan gum                     1 gram

Salt                                         5 grams

Pepper                                 5 grams

Thyme                                  5 grams

Preserved lime                 5grams

Olive oil                                30 milllitres

Cream                                   50 milllitres

 

Method

  • Marinate the fish fillet in olive oil, thyme, preserved lime rind and seasoning.
  • Cook green peas in a combination of cream and butter till soft and blend to a smooth puree.
  • Add xantham gum to the green pea puree along with seasoning and blend.
  • Load the green pea puree into a iSi siphon and charge with two and 20 cylinders.
  • Place the asparagus in a sheet of parchment paper and season before folding the parchment over itself to form a pouch.
  • Cook the asparagus in a hot oven till the parchment bulges.
  • In a cast iron skillet place the fish in melted butter and baste with butter as the fish cooks.
  • Place the fish in the middle of the place and pipe the green pea foam. Garnish with blistered tomatoes and asparagus.

 

 

 

Juniper braised pork belly

 

Pork belly            200 grams

Juniper                                 5grams

Apple                    100 grams

Saffron                 1gram

Sage                      15 grams

White wine         50 millilitres

Chicken stock    100 millilitres

Salt                         5 grams

Pepper                 5 grams

Cream                   50 millilitres

Sugar                     10 grams

Onion                    50 grams

Garlic                     20 grams

Carrots                 50 grams

 

Method

Marinate the pork belly with salt and pepper

Place the pork belly over dices of onions, carrot, and garlic in a shallow oven proof dish

Add the white wine and stock to the pan and cover the oven proof pan before placing the pork belly in the oven at 150 degree celsius for 45 minutes to one hour.

Cook the peeled apples in cream and saffron till soft and blend to a puree.

Slice apples on the lowest setting on a Japanese mandolin and simmer in water till translucent.

Place the apples in a dehydrator set at 60 degree celsius till crisp.

Once the pork belly is cooked, remove the pork belly and set aside to rest.

Cut the pork belly to desired sized pieces and grill on a hot pan till golden brown.

Assemble the dish.