Fine dining is at the heart of MasterChef semi-finalist and Roux Scholarship finalist Arbinder's culinary creations. From North India's back garden tandoor to Mumbai kitchens and Michelin-star restaurants, Arbinder Singh combines French and European techniques to bring you a tantalising menu. Currently working on a private dining venture where he does private cooking in clients' houses and private Villas and cooks according to their needs. He’s trained in lots of different cuisines around the world and caterers to lots of different requirements of clients. He spoke exclusively to Asian Voice on the occasion of Vaisakhi.
How did you celebrate Vaisakhi this year?
We celebrate Vaisakhi by participating in colourful processions called Nagar Kirtan take place in Southall. All the Devotees sing hymns, carry the Sikh holy scripture (Guru Granth Sahib), and share food (langar) with the community after this we as a family visit gurdwaras to attend special prayers and participate in kirtan (devotional singing).
What quintessential cuisines do you prepare for the festival?
On this auspicious day, we always prepare vegetarian dishes which reflect harvest season so dishes like traditional Punjabi dishes like makki di roti (cornbread), sarson da saag (mustard greens), and lassi (a yoghurt-based drink).
What does Vaisakhi mean for the diaspora away from home?
Vaisakhi means bringing all the Sikhs around the world together for unity and how we are still connected with our culture & heritage.
How does this festival bring the community together in a cultural context?
I think it is all about unity, bringing families together and most important one establishment of the Khalsa Panth by Guru Gobind Singh Ji in 1699. Sikhs worldwide honour this pivotal moment in Sikh history
What's a signature Vaisakhi dish/recipe that you continue to revive?
One of the very traditional dishes that my mum always used to make on Vaishaki is Lahouri Aloo which is always served with khasta Roti which is a family favourite. Here is the recipe for this
Lahouri Aloo
· Dice Boiled Aloo 500gms
· Red onions 1 medium size
· Cumin seeds 1tsp
· Chop Green chilli 1/2tsp
· Amchour powder ½ tsp
· Kashmiri red chilli powder 1/2tsp
· Crush Kasoorimethi 1/4tsp
· Fresh chop coriander 20gms
· Refined oil for cooking
· Salt for seasoning
· Coriander cress, ginger julienne for garnish
Method
1. Heat the oil in a frying pan & crackle cumin seeds.
2. Now add chopped green chilli sauté it to release the flavour, we will add onions sauté it to light golden.
3. At this point add red chilli, and amchur powder sauté for a few seconds & then straight away add potatoes and cook on slow medium flame till potatoes absorb flavours.
4. Finish it off with kasoorimethi & chop fresh coriander
5. Garnish it with thinly julienne ginger & coriander cress.
Khasta Roti
1. Refined Flour 350 GMS
2. Sooji 25 gm
3. Melted Ghee 45 Gms
4. Salt 5 Gms
5. Ajwain 1 Gms
6. Coldwater 180 gms
Method
· First, in a large mixing bowl Maida, rava oil and salt to taste. Crumble the flour well with oil. In addition, add water little by little and knead to form a dough and cover them for 15 mins with a wet cloth.
· Now divide whole dough into equal balls
· Heat the tawa on high flame.
· Now roll the dough flat like roti and then before putting it on tawa brush it with water on one side of it.
· Put the water side first on the tawa so that it can stick and then put the tawa upside down and cook till done.
· Apply ghee before serving and enjoy it with Lahouri aloo
