Executive Chef Hemant Oberoi is corporate chef for Taj Hotels Resorts and Palaces and grand executive chef of Taj Mahal Palace &  Tower, the luxury chain’s flagship property in Mumbai. At the helm of all things culinary at Taj Mahal Palace & Tower since 1986, Chef Oberoi oversees India’s highest-revenue producing food and beverage operation. His realm encompasses 10 restaurants, 12 banquet areas and 24-hour room service for the hotel’s 565 rooms, serving 5,000 meals daily. I ate at Masala Art in Mumbai, several years ago, and became an instant fan of Chef Oberoi.

This is a recipe from his book, The Masala Art: Indian Haute Cuisine.

The recipes are super fantastic and a testament to this chef’s culinary greatness. The flavors shine through and each recipe has a unique personality. I absolutely adore the book!

Here is one recipe that we tried and loved:


Chilgoza Falli – Green beans and pinenuts

by Chef Hemant Oberoi. Adapted from “The Masala Art” by Roli Books

28 0z haricot verte (green beans) cut into 2 inch pieces

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chopped garlic

1 teaspoon chopped ginger

1 green chili, chopped

½ teaspoon red chili flakes

1 tablespoon pine nuts (shelled)

8 cherry tomatoes, halved

1 teaspoon MDH Chunky Chat Masala 100g

Juice of 1 small lemon

Salt to taste

1.                  Blanch the verts in salt water and then remove them and plunge them into an ice-bath.

2.                  Heat the oil and crackle the cumin seeds. Stir in the garlic, ginger and green chili.

3.                  Add red chilli flakes, pine nuts and the beans and stir-fry for a minute or so.

4.                  Add the cherry tomatoes, chaat masala and lemon juice.

5.                  Serve hot.

Superb photo of the beans taken by the delightful Soma Rathore

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