A day out with Chef Vaibhav Mahajan

A day out with Chef Vaibhav Mahajan

Date – 22^nd March 2015, Sunday.

Location – Hotel Ghazal, Sector 5, Panchkula, Haryana.

Occasion – Jivo Canola Kitchen Championship Chandigarh 2015

I came to know from Mrs. Sarita Khurana Ji (Our mentor, Food writer, Nutrition expert) about this championship and I decided to participate on this event. Chef Vaibhav Mahajan (Zee Khana Khazana chef & TV anchor, culinary expert) is going to judge the show so naturally it’s a great event for foodies like me. But, the interesting part of the story is, to spend time with Vaibhav. In one of the competition last year I met with Chef Ranveer Brar (Zee Khana Khazana chef, show anchor and judge in Master Chef India 2015). It was a short meeting. I clicked one picture with him and had a brief introduction. That’s all. So naturally I am thinking expecting same thing when I heard about Vaibhav’s visit to Chandigarh.

On 21^st of March I got a call from Sarita Khurana Ji that I have to come early for the event and give a company to Vaibhav till competition starts. Me and my friend (Partner in my journey to world of the cooking) reached to the venue around 12:30 PM on the 22^nd March. Sarita Khurana Ji and team were there with Chef Vaibhav and waiting for us. We had normal introduction round with Vaibhav and share some ideas about cooking and food with a cup of coffee. In between conversation, I was little bit nervous because I am sitting next to a celebrity. But this nervousness was for around couple of minutes. And the reason of this is Chef itself. I am really impressed with his nature and the way he is delivering his words. In between conversation we become friends. Just 10 minutes before I came to meet with a celebrity chef and all of sudden I forget that I am sitting with a person who is a celebrity.

Soon, we talked about regional, traditional food and I told Vaibhav about my plans to write a book on Himachali traditional food. Vaibhav gave me lot of suggestions and ideas, how can I proceed with this dream of a book. Then Vaibhav proceed with the event where I was one of the participants (Only male participant) among 22 participants and I finished with 4^th position. Vaibhav told me during prize ceremony that it was a close call between me and winners. But sometimes these things don’t matter. Only thing matter is to spend quality time with Vaibhav. After event we again discussed about various things with the Sarita ma’am and team. Vaibhav was very happy to be in Chandigarh and it was his first visit to Chandigarh.

A pleasant Sunday ended in Railway station, Me and Anurag dropped Vaibhav at Chandigarh railway station (Shatabadi to Delhi) and we wrapped up our discussion with guys kind of chat J

Overall it was a great Sunday. I never thought I’ll spend this much time with Vaibhav and gain too many important and knowledgeable things from him.

Thanks Vaibhav for coming to Chandigarh and for your valuable suggestions. Hope to see you soon in city beautiful

Himachali Kangri Dham - हिमाचली धाम

Introduction 

Dham is a mid-day meal served to the people in Himachali culture on the occasions of marriage or any religious days. Dham is cooked only by botis (a particular caste of Brahmins who are hereditary chefs). Preparation for this elaborate mid-day meal begins the night before. The utensils used for cooking the foods are normally copper ones (Charoti, चरोटी). It is served in courses to people who sit on floor. The food is served on leaf plates. The Dham includes plain aromatic rice, fried pulses or dal, spicy vegetable curry of red kidney beans and many desserts to satisfy one’s appetite.
The traditional dham differs in every region of the state. The typical menu for dham would start with rice and a madra of rajma (red kidney beans) or Chole (chik pea) which is cooked in yoghurt which is prepared in unique style by adding approximately twenty spices. This is followed by mash dal, topped by khatta (sweet & sour sauce) made of tamarind and jiggery, the dham ends with the mitha (dessert) – sweet rice.
Dham is cooked in special kitchen called “Rasialu (रसैलू)”. No garlic and onion used for dham in some parts of Kangra district. Dham is served by a group of men called “Pritad  (प्रीतड़)” by wearing dhotis.

Lemon Ginger Mint Cooler

Ingredients –

Lemon 2

Mint leaves 15-20

Ginger 1” chopped

Black salt according to test

Brown sugar according to test

Soda ½ glass

Water ½ glass

Crushed Ice (Crush 7-8 cubes)

Method –

Take a mixer jar and add mint leaves, ginger, black salt, brown sugar and water. Grind them. Then take a bowl and squeeze one lemon in it. Pour mint and ginger mixture in to bowl. Pour mixure with muslin cloth or “channi”. Take a glass (Take any glass which looks good for presentation) Put crushed ice in bottom and lock it with the help of spoon. Then pour mixure of mint, lemon and ginger in half of the glass. Pour soda water on the top. Take some mint leaves and cut one lemon in 4 pieces. Drop lemon in glass and mint leaves also. Take a slice of a ginger and put that in rim of the glass.