Home Chefs Of Mumbai – Part 3. Anjali Bhargava

Cooking is an art. It’s also a kind of meditation where every thing else is forgotten, except the food and the concentration is solely on producing the most innovative dish. Its like you dip your brush into your own soul and paint your own nature.

 Lucky are the people who surround such artists because they are the beneficiaries of the fruits of their efforts.

 

Who doesn’t like good food?

 

 

Anjali Bhargava ( of MySocialTable fame) is one such artist whose cooking skills are appreciated by all her family and friends. She excels at every cuisine and can confidently vouch for the simplicity and purity of the ingredients used in her cooking. Whenever she tries any new cuisine, she always researches on the authentic way of cooking, the right sources and the cooking culture of that place. Although being a vegetarian herself, she cooks amazing non-vegetarian dishes without tasting (as it is required to do)

 

“I always had a dream of opening up a bistro cafe with a reading corner but due to some or the other reason kept delaying...I was always a good, lavish host and used to try all new things at every event. My food was well appreciated by all friends, relatives, acquaintances. Apart from all the fancy things I cooked, my simple food too was loved by many. Over a period of time I realised, taste and purity is in simplicity .The traits of a good efficient cook is in coming up with healthy options for all in the family and getting the flavours of all ingredients out in a dish.”  She says

 

People really drool over her Dahi Badas, Malpuas, Chicken preparations, simple UP dishes, Rajasthani cuisine,  and also the Chinese, Italian that she cooks at home. But her forte has always been and will be event planning for niche parties and social gatherings. She was into event management too, is freelancing now, handling mainly the social functions & gatherings. In fact, she prefer even conceptualisation, planning and execution which involves menu planning too

 

Her first memorable eureka moment of good food was in Rome.  “My best flavourful memory would be of a crunchy salad plate with fresh Mozarella and bread served with a rich red wine in a small cafe in Rome!” she says.

 

Her Mustard Chicken Salad In Lettuce Cups will leave you wanting for more.

 

 

1.     Boil 200gms Chicken breast and dice in chunks

2.     In a bowl, take 2tbsps of Mayonaise, 1tsp of English Mustard. 1 tbsp Tobasco. Mix it well.

3.     Add 1 medium sized Onion, handful mix of chopped green, yellow, red Bell Peppers, few shredded Basil leaves.

4.     Add the diced Chicken chunks

5.     Toss it well

6.     Take one big Iceberg Lettuce. Wash and wipe it dry.

7.     Place it like individual bowl on a flat tray.

8.     Put the Chicken Salad in it

9.     Eat one mouthful to get the crunch and all flavors in one mouthful

 

 

“I want to streamline everything but not spread too much  as I can then control the quality ... Once the corona thing gets over, might have a food studio.” She says

 

One can order directly from her on Watsapp no 9820959470

 

You can also follow her on her Instagram handle  anjbhargava

 

Home Chefs Of Mumbai- Part 2 – Inderpreet Nagpal

There’s now an encouraging trend to treat home chefs as stars they undoubtedly are. They have found solutions of delivering food all over Mumbai to ease the overload of unending household chores.

 Generally we judge home chefs on two grounds: The quality of all food that emerges from their kitchen and the innovation of the dishes on the menu.

 

 

Inderpreet Nagpal, popularly known as ‘Rummy’s Kitchen’ is the most versatile home chef who can build the most innovative delicious dish from any ingredient. Food is always on her mind, not only in her kitchen but also when she is out of her kitchen, in the garden, or with friends and even during travelling.

 

She fondly talks about her first memory of food.

 

“During my Singapore trip we went to a sea food place called Tiong Bahru.
Oh my God! The variety of live sea food was just too good. It was like . You go select  the sea food you want to eat , select the preparation and it comes ready on your table! Amazing! ”

 

She does catering for small parties, plus keeps weekly menu. Every week, there is different menu with different cuisine. This month is only meats, started with mutton, then fish, chicken and pork. She specializes in non-veg dishes, fusion food, mix of South and West.

 

She is happy to share her recipe of Sweet Buns

 

 

1.     PREHEAT OVEN TO 180C

2.     Mix together 2 tsp yeast, 1tsp sugar, 125ml water. Keep it aside for 2 minutes and let it bloom.

3.     Add 450 gms maida, 100ml warm milk, knead the dough, hook in on medium speed.

4.     Add 1tsp sugar, salt and knead on high speed for 10 minutes.

5.     Add 1 tps butter and ½ cup mix of tin fruit cherries, nuts, dry berries, black and white sesame seeds while mixing.

6.     Knead the dough till it becomes very soft and elastic.

7.     Remove the dough from the mixer and give it a quick knead with your  hands.

8.     Place in a lightly greased mixing bowl, cover with cling film or a damp cloth and leave it to prove for approximately 2 to 3 hours until doubles in size.

9.     Once risen knock back the dough, place on a lightly floured work surface.

10.  Make 9 to 10 balls  or roll the dough and keep it in the loaf tin to make bread loaf.

11.  Let this rise for another 30 mins

12.  Brush with beaten egg or cream, sprinkle sesame seeds . Place on a baking tray

13.  Bake for 20 mins on 200°  until golden brown

14.  Remove from the oven, transfer to a cooling rack and leave it at room temperature

15.  Enjoy with butter or jam

Inderpreet Nagpal was awarded Home Chef and Baker's award 2020 for the contribution to India's Home chef & Baking Industry in the category of 10 years+

 

 Rummy loves baking bread, “Its  so relaxing working on breads” she says.  She has a pickle brand called “Herbs n Spices’

You can get in touch by following her Instagram handle ‘Rummykitchen’