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.
A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!
Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.
