Mumbai foodies can now experiment with Greek, Brazilian and even Jamaican cuisine at the city restaurant, The Brasserie, located at the Hilton Mumbai International Airport. A new concept titled 7 Days 7 Cuisines has been designed to offer patrons a global
dining experience, with the menu dedicated to a different country each day.
Executive chef Narender Singh explains that the menu has been designed keeping the hotel’s international patronage in mind. “We have guests who travel a lot and are keen on trying different food. Even Indians are ready to move beyond regular cuisines,” says SinghAmerican, Italian, Jamaican, Mexican, Greek, Brazilian and Japanese dishes will be on the menu every week. All these cuisines have elements in common with Indian food. “Jamaican cuisine uses a lot of spices found in Indian food. Like our ‘rajma chawal’, they have rice with kidney beans, cooked differently,” says he, who also believes that Greek food, with its use of vegetables, herbs and meats will appeal most to the health-conscious.
Though Greek food is the toughest to prepare, Singh enjoys cooking Jamaican and Japanese dishes the most. He promises to serve up delicacies, which may not be available anywhere in the city: “You must try the Jamaican jerked chicken and Greek kolokythokeftedes. The Brazilian pesto and chim-ichuri is also a must-try.”
Greek tenderloin souvlaki with tzatziki sauce
1 kg Tenderloin cut into 1 cubes
12 Cherry tomatoes or tomat wedges
1 tsp Black pepper
1 tsp Oregano
2 Cloves garlic, finely minced
6 tb Olive oil
2 Onions, quatered
2 Green peppers, cut into 1" pieces
12 Fresh mushrooms
4 tb Lemon juice n Salt to taste
Place meat in a bowl.
Combine black pepper, garlic and oregano and sprinkle mixture over meat. Mix well to coat.
In a blender, combine lemon juice and olive oil and blend. Pour over meat, cover and refrigerate overnight.
The next day, prepare the veggies and cook.
Brush onions and green pepper with olive oil and sprinkle with salt and pepper to taste. Thread meat and veggies, alternating, on to skewers. Barbecue on grill, being careful not to overcook. Use remaining marinade to brush on while cooking. Before serving, sprinkle with salt and fresh lemon juice.
Jamaican jerked chicken
Chicken 1/8 cut: 2 kg
Garlic Unpeeled: 250 gm
Ground Pimento OR Paprika: 150 gm
Nutmeg Powder: 10 gm
Soy Sauce: 200 ml
Sugar Granulated: 50 gm
Thyme Fresh: 3 spring
Jerk Spice: 10 gm
Ginger Fresh (Chopped): 30 gm
Green Onion Scallions (chopped): 50 gm
Onion Yellow (Chopped): 50 gm
Scotch Bonnet Peppers: 50 gm
Honey: 20 gm
Vinegar- White: 10 ml
Vegetable Oil: 20 ml
Juice Lemon: 20 ml
Bay Leaf: Few
Salt: to taste
Black Pepper Corn (crushed): to taste
Rinse the Chicken water, drain and season with garlic.
Blend all the ingredients for the marinade together in a blender or food processor.
Dip the Chicken into the Mari nation making sure they are fully coated, leave to marinate over night.
Cook marinated chicken in oven for 30 minute at 180 degree. And serve hot.