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Cuisine
Not every chef is asked to prepare a dinner at the James Beard House in New York City; here, multi-course dinners with wine pairings are prepared by guest chefs from around the world. Chef Singh's globally influenced, modern innovative Indian cuisine recently earned him one of the coveted invitations. Chef Singh prepared a highly complimented meal consisting of Roasted Tomato Rasam Soup with Tomato Foam; Steamed Spicy Crab Momo with Lemongrass, Pickled Onions, and Roasted Sesame-Tomato Chutney; Potato and Garbanzo Bean-Stuffed Crispy Dumplings with Masala Water; Masala Banana-Stuffed Potato Barrel with Spicy Ajowan-Potato Dumpling, Mint Sauce and Banana Chips; Pan-Fried Five Spice-Marinated Barramundi Fillet with Tomato Risotto; Old Luckhnow-Style Slow-Braised Nihari Curry with Lamb, Saffron, Aromatics and Pilau Rice; and Pan-Fried Masala Duck with Mixed Peppers, Jalfrezi Curry with Baby Corn and Ajowan-Scented Bread, topped off by a Vermicelli Panna Cotta with Alphonso Mango Jelly. His menu at Origin India is just as exciting and transforming with dishes like Grilled Canadian Rock Lobster Tail in Ginger and Chili, served on Masala Lobster, Potato Tikkie Coriander and Mint Chutney, or Filo-Wrapped Atlantic Fresh Black Pear Sea Scallops in Fresh Lime and Chili Crisp Fried with Beetroot and Olive Chutney.
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