Chef Jehangir Mehta is the chef/owner of Graffiti, Me and You, and Graffiti Earth in New York. His interest in using creativity to make people happy led him to becoming a chef. “This is why presentation plays a big part in my creativity. Not only does my dish need to taste great, but it needs to look good too. And so does the service, and the atmosphere,” he shares.
Known for his signature eclectic style, he uses an array of ingredients and spices to create an interesting juxtapose of temperatures, textures and tastes. “The juxtaposing of tastes and textures and spices inspires me everyday. It creates excitement,” says Mehta, who defines his cooking as the “use of Asian ingredients with a French style of cooking.”
Mehta has been a participant in Food Network’s Next Iron Chef Redemption 2012; was the runner-up at the Next Iron Chef 2009; a participant in the Iron Chef America; and a guest on Martha Stewart Living. He is the chef ambassador for the National Foundation of Celiac Awareness and the Mushroom Board, and tours around the country extensively to promote both causes. He is also the author of Mantra: The Rules of Indulgence.
Ingredients 200 gms Ladyfingers, finely chopped 1 tsp Oil + for deep frying A pinch Chaat masala ¾ tsp Red chilli powder 2 cups Thick yogurt Salt to taste ½ tspCumin powder ½ tspSmall mustard seeds 20-25 Fresh mint…
Boil and peel the potato. Mash well. Add 2 tbsps of oil in a pan and heat it. Add cumin (jeera). Add the chopped onions, capsicum, salt and fry until brown
Murukku is one of the most popular snacks in South India and it is even more popular at Deepavali (Diwali) festival time. It has long been the tradition at most…
