Anayor is a popular Asian Restaurant serves Indian delicacies too, located at Vilnius, Capital of Lithuania.
QUINOA CORN SALAD
INGREDIENTS
- Fresh corn boiled 1 cup
- Quinoa soaked and boiled 100gm
- Red bell pepper small cubes 1 small pc
- Yellow bell pepper small cubes 1 small pc
- Crushed pepper corn ½ teaspoon
- Lemon juice 1 tablespoon
- Olive oil 1 tablespoon
- Chilly flax ½ teaspoon
- Salt to taste
- Tabasco pepper sauce to taste
FOR GARNISHING
- Zucchini sliced 1 small (used for garnishing)
- Tomato 1 medium size (used for garnishing)
METHOD:
- Step 1: In a mixing bowl add boiled quinoa, boiled corn, red and yellow bell pepper cubes and mix well
- Step 2: Preparation of dressing – In another bowl take olive oil, lemon juice, crushed pepper corn, chilly flax, salt and tabasco pepper sauce and whisk them together until it becomes thick.
- STEP 3: before the salad to be served pour the dressing on the mixed ingredients and mix it well. Garnish it with zucchini and tomato…or any vegetable you have on hand. Now your salad is ready to be served immediately.
NUTRITION: calories 405kcal|carbohydrates 54g | protein 12g | fat 18g|saturated fat 2g | sodium 31mg | potassium 830mg | fiber 9g | sugar 9g | vitamin A 5460iu | vitamin C 65.9mg | calcium 83mg | iron 3.4mg
About Chef Bhagwan Chandaliya:
Chef Bhagwan Chandaliya is currently associated as a consultant chef for Anayor Asian Restaurant, located at Vilnius, Capital of Lithuania. Where There’s A Will, There’s A Way, this proverb perfectly suits on Chef Bhagwan. Born and raised in Mumbai, he began his career as a kitchen helper in The Ambassador hotel at Churchgate in Mumbai, under legendary Chef Augustine Rozario.
His hard work and passion towards cooking made him favourite of every chef’s in The Ambassador hotel, who in turn taught him nuances of cookery. Later on he was transferred to The Ambassador’s Sky Chef Flight Kitchen. He underwent rigorous training and learnt every cuisine under Chef Fitalis Gomes. As he wanted to expand his horizon and fly high, he was looking for a job change. The opportunity arise at Centaur Hotel Juhu Beach, he joined as a Commis and never looked back thereafter.
His hard work and devotion took him to global platform. Master Celebrity Chef Milind Sovani took him to Singapore and appointed him as Chef De Partie at famous Michelin Starred Restaurant “Song of India” Restaurant. He was promoted as Sous Chef at Same restaurant. Besides, he has also worked at Hotel Bristol in Switzerland and Trip hotel in Germany.
Chef Bhagwan is really a fortunate to work under the top chefs like Padmashri Awardee Chef Sanjeev Kapoor, Celebrity Master Chef Milind Sovani, Celebrity Master Chef Harpal Singh Sokhi (Namak Shamak Dal Dete Hain fame), Michelin Starred Chef Manjunath Mural and Brand Master Chef Inder Dev at Centaur Hotel Juhu. While at Centaur, he also got an opportunity to be trained under National Award Winner Chef Macchindra Kasture, Chef Kasture was official Chef to President of India at Rashtrapati Bhavan. He is currently working as Executive Chef at The Ashok hotel in New Delhi.
Chef Bhagwan says “Academically, I may be just ninth standard pass but my dream of becoming chef never faded. Being a helper in the kitchen, I always dreamt big and result is visible. I used to work for around 15 to 16 hours daily. Beside my helper job, I took keen interest to learn cooking and I have climbed ladder of success. All top celebrity chefs had faith in me and they supported me whole heartedly to make me reach on this level. I am thankful to all of them; they made me reach here on heighted platform”.
Editor in Chief : Mewati SItaram
