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Cooking for Dad

Chefs make their dads feel special on Father’s Day.

india Updated: Jun 20, 2010 14:18 IST

It’s Father’s Day today and some chefs in the city are gearing up to make the day special for their dads. Assistant pastry chef at the Leela Kempinski Mumbai, Rashna Elavia is going to get up early and make an English trifle pudding for her dad.

“He loves fruit and this a great time of year to use them as we have peaches, cherries, litchees and mangoes.” To make it, she will soak sponge in fruit syrup, add chopped fruits, custard and a layer of jelly.

Rohit Gambhir, executive chef at The Trident in Bandra Kurla Complex, is planning on creating a lavish five-course western fine dining meal for his dad, who normally sticks to Indian curries. “I will probably give him an engraved fountain pen as a gift,” he adds

His dad will get to savour duck consomme with goose liver profiteroles, Norwegian salmon and lemon cream tian, Morel rissotto, green apple and Vodka sorbet, Australian lamb chops, Shepherd’s pie and some tiramisu, cheesecake and cassata. Favio Fernandes, pastry chef at JW Marriott, Juhu, is preparing a surprise dinner for his father. His dad, a Goan, he says, is a stickler for Goan food.

“While he is at church on Sunday evening, I will prepare tacos with salsa, roast chicken in wine sauce and spaghetti bolognaise. This will be followed by a saffron crème brulee. This year I wanted to do something different and let him try some continental dishes. My dad likes cooking, so I wanted to keep him out of the kitchen.”

Sunit Sharma, executive chef of Planet Hollywood, which will soon roll out its restaurant chain in Mumbai, is planning on making some home-cooked vegetarian dishes, “that are not influenced by hotels” he says. “It will be a mixed seasonal vegetable dish with Indian spices and phulkas. I want to spend the evening with him and buy him a tie.”

Radisson executive pastry chef Daniel Kowshy believes making something for a father is the “proudest moment for a son”. However, because his father is in Kerala, the chef intends to do the next best thing — log on to the Internet and send him flowers and chocolates.