Monica Bhide 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
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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
