Jamavar at London is Michelin Starred Restaurant Serve Authentic Indian food
- Aloo Tikki
- Serves – Four Guests.
- INGREDIENTS:
- Potato – 600gm
- Slit, Deseeded and Chopped Green Chillies- 2 nos
- Peeled and Finely Chopped Ginger – 30 gms
- Finely Chopped Green Coriander leaves – 30 gms
- Cumin seeds, Roasted and coarsely powdered- ½ teaspoon
- Salt – As per taste
- Potato Flour – 1 tablespoon
- METHOD:
- Wash well and Boil the Potatoes.
- Peel and Grate them in a flat tray.
- Add Chopped Green Chillies, Chopped Ginger, Green Coriander, Cumin, Salt and Potato flour.
- Mix in all the ingredients without over mashing the potatoes.
- Check the seasoning.
- Portion them into 30 gram rounds and then lightly press it against the palm of your hands to make round patties.
- Shallow fry them to golden brown in colour.
You can eat aloo tikki with green chutney or tomato ketchup.
- About Chef Surender Mohan
Chef Surender Mohan is working as Culinary Director of Michelin-Star restaurant Jamavar as well as Bombay Bustle, located at Mayfair in London. Surender is marking a new chapter in his journey. London will be his ‘inspiration’ as he prepares to deliver the finest culinary offerings of Jamavar that will make ‘diners feel like royalty.’
Chef Surender began his culinary journey at Hyatt Regency Delhi and moved on to The Leela Palace Hotel Banglore as corporate Sous Chef Indian cuisine. To enhance his culinary skill and understand global criterions, he moved to Grand Hyatt Dubai as pre-opening team chef. After gaining experience on overseas platform he returned back to India and joined The Leela in 2001 as their sous chef just as the group was preparing to open its first Jamavar restaurant and quickly became an integral part of the team. He worked his way up the ranks to become Jamavar’s executive chef and corporate chef of Indian cuisine, where he was responsible for overseeing the menu development and kitchen teams for each restaurant.
Chef Surender grew up in Old Delhi, where people from all over India came to settle down, bringing their various traditions, festivities and cooking styles with them. Places like the Jama Masjid, Chandni Chowk, Darya Ganj, Sitaram Bazar have all become famous for their food across India. These places have left an indelible impression on his cooking skills and his whole outlook as a chef. Chef Surender’s travels have influenced his cooking enormously and in turn have allowed him to give London diners a true, well-rounded and authentic experience of Indian food.
- Jamavar Highlights:
At Jamavar, the culinary influences are far-reaching and encompass styles from the length and breadth of India from many different regions. They cook from Kashmir, Gosht ki Nihari from Lucknow, Kulchas from Amritsar, Butter Chicken from Punjab, Lahori Seekh Kebab from erstwhile India before partition. Here you can relish South Indian delicacies too; from Idlis, Dosa, Uttapam to different fish curries from the Malabar, Alleppy and Mangalore regions to name a few.
Editor in Chief : Mewati SItaram
