Chef Vijay takes care of personal private events of Gautam Sighania, CMD Raymond’s Group held at various venues.
BEETROOT & FETA CHEESE KEBAB
INGREDIENTS
- 150 Grams Boiled Beetroot
- 150 Grams Boiled Potatoes
- 50 Gram Feta Cheese
- Parsley For Flavour And Garnish
- 100 Gram Breadcrumb
- 50 Gram Beetroot Flour
- Salt As Per Taste
- 10 Gram Black Pepper
- 1 tablespoon Cummin Powder
- 1 Teaspoon Paprika Powder
- 1/2 Tablespoon Coriander Powder
- Cooking Oil For Pan Frying Kebab
METHOD
- Boiled The Beetroot At Level Water, Make Sure The Beetroot Is Not Overcooked.
- Transfer The Boiled Beetroot In A Tray To Cooldown.
- Grate The Boiled Potato And Keep It In Mixing Bowl.
- In A Mixer Jar Blend The Boiled Beetroot And Add Bread Crumb.
- Add These Mixture Into The Boiled Potato Mixing Bowl, Also Add Chop Parsley, Salt, Black Pepper, Cummin Powder, Paprika Powder And Coriender Powder.
For Binding Add Beetroot Flour And Breadcrumb
- Mix All Together And Stuff It With Cube Cut Feta Cheese, Than Prepare A Kebab, Coat It With Breadcrumb And Beetroot Flour.
- Ones Kebab Is Ready Pan Fry The Kebab, Serve It With Ketchup, Chutney And Garnish With Parsley Sprigs.
About Chef Vijay Challa:
Chef Vijay Challa is working as Consultant Chef with Raymond’s group of companies, based at Raymond House at Breach Candy. He handles all the important events held by Gautam Singhania. The main events include private parties, Wine Dinner for VVIP’s and banqueting of who’s who. He did his basic schooling from Podar High School Santacruz West and higher education from Narsee Monjee College in Mumbai. He joined Kohinoor College at Dadar to pursue his culinary education.
Chef Challa is a hardcore Mumbaikar and have come from middle class family. There are very few who literally work hard against all odds to achieve in their life. He began his hospitality career when he was a child and studying in eighth standard in school. He used to work as a casual waiter and helper during banquets events in various hotels. While working as a casual worker in the hotels, it fascinated him to pursue his career in this industry. He made sure that when working in the hotel kitchen, he used to work more and learnt from seasoned chef. Chef Vijay was fascinated with cooking, so he decided to opt for cooking as his future career.
After completing his catering education from Kohinoor College, his first job was at Indigo Degustibus and learnt classic culinary from talented chefs. As he wanted to enhance his knowledge, he moved on to Tajsats Mumbai under his mentor and Maestro Chef Satish Arora.
At Tajsats, it was a complete new experience for him and under the guidance of Chef Satish Arora and other talented chefs. He ensured that he should get maximum in-depth knowledge of culinary trade. After gaining adequate experience at Tajsats, he moved on and joined Café Basilico in Opening Team where he sharpened his hand for exclusive cuisines. Soon he joined his dream hotel J W Marriot hotel Juhu and worked at busiest Lotus Café. At the age of 22, he got an opportunity to sail with Royal Caribbean Cruise Liner.
Soon after returning from cruise liner, he started Working with Sodexo. He is involved with food styling, Hospitality Projects, Events, Creating new Recipes and menus, implementing seasonal ingredients and modern techniques.
Chef Challa says “I am fortunate to work with stalwart chef Satish Arora while I was in Tajsats. He is a great team leader and great human being, simple down to earth. Despite at commanding position, Chef Arora used to be always available to guide everyone”.
Editor in Chief : Mewati SItaram
