Food
Innovative recipes by Chef Kunal Ghose
Darpan News Desk, 31 Oct, 2018
Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine.
Kunal Ghose is a chef/restaurateur based in Victoria and owner of Fishhook, Fishhook at Mermaid Wharf, and Dobosala Cantina and Ride-Thru. His restaurants focus on local, sustainable seafood and produce. Being half Indian and a mess of other ethnicities, Chef Ghose’s culinary angle is to modernize Indian cuisine. At Fishhook, there is a focus on pescatarian Indo-French dishes. Dobosala Cantina has an Indo-Pacific approach utilizing flavours, dishes and techniques from all over the Pacific with tiny injections of Indian influence. Find more details at
fishhookvic.com and
dobosala.com.
CLICK TO READ CHEF GHOSE'S FEATURED RECIPES
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Tiger Prawns with Mustard seeds, Curry leaves and fresh Red Chili to be served with salad/bread as an option
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).
Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad
One of my favourite baked yogurts; good for breakfast or even a quick dessert.
He is a proud recipient of the prestigious Global Marriott Hotels & Resorts ‘Chef of the Year Award for Culinary Excellence’.
