‘I’d love to set up a restaurant in Delhi’
British celebrity chef Gary Rhodes is enamoured by the myriad Indian flavours.india Updated: May 28, 2012 00:09 IST
What do you think a world famous chef and restaurateur cooks at home everyday? Exotic delicacies? Well, not British Michelin star chef Gary Rhodes, who believes that good food is all about simplicity. Rhodes’ dream is to stay in an island, and cook a simple meal with fresh fish from the river, plush lettuce from the backyard, and a blob of butter. “I can have this over and over all my life,” said Rhodes, as he sprinkled a generous helping of castor sugar and nutmeg on the bread butter pudding that he whipped up for the guests at the La Piazza, Hyatt Regency when he was visiting the Capital recently.
“This is, in fact, my first ever live demo in a restaurant,” said Rhodes, who has hosted several popular shows on the tube, including MasterChef USA, UK, and the popular series, Rhodes Around Britain, and Rhodes Across India. “I have had food in the Indian restaurants in UK, but the vindaloo I had in Goa, five years back, was out of the world! Not too spicy, not too greasy — the perfect blend of spices! In fact, in India, I learnt the process of slow-roasting spices that helps to calm the flavours,” said Rhodes, who was in the city at the invitation of the British High Commission.
The Brit chef is so much fascinated by India and its flavours that he now wants to open a restaurant in Delhi. “Indian chefs are wonderful to work with, they are so fast in picking directions! I’d love to have a Rhodes Twenty 10 in Delhi, which would be quite similar to my resto in Dubai and London,” said the 52-year-old, as he served us his delicious bread butter pudding.
Rhode’s signature bread butter pudding ingredients
400ml milk, 400ml fresh cream, 108gm castor sugar, 8 eggs, 36 slices bread (at least 48 hrs old) , 2 fresh vanilla pods or essence, few fresh nutmeg, lots of raisins
Mix the milk and cream, and bring to boil. Add vanilla. In a shallow bowl, whisk the egg yolks with sugar, and pour the milk-cream mix to it. Whisk well to form a thick custard. Grease a shallow plate with butter, cut bread slices into triangles and align them in two rows on the plate. Sprinkle raisins and grated nutmeg. Repeat two more layers of bread, raisins and nutmeg. Now, slowly pour the custard over this. Sprinkle castor sugar and let it cool. Cover with foil or butter paper, and bake at 108 degree celsius for 25 minutes. Refrigerate and serve cold.
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