關於 indian chefs ，我們在網路上蒐集到這些相關的討論、資訊與評價

My consulting restaurant @ensue_sz latest event , second round of “Eat Give Revive” , which is joining forces with top Indian chefs from across Asia , to raise funds for India!

Lending a helping hand to support their country, the line-up will include four of Asia’s best Indian chefs : @chef_manav_tuli , @arorgarima , @prateeksadhu and @gaggan_anand . Together with Ensue Executive chef Christopher Kostow, they will create a special ’10-hands’ collaboration feast inspired by the culinary diversity of India for one night only.

With travel restrictions still in place, each chef will share two of their signature recipes, which will be sent over and recreated by Head chef Miles Pundasack-Poe and his team at Ensue in Shenzhen.

All proceeds from the dinner event will be donated to ‘Action Against Hunger’ towards relief efforts in India.

#ensuesz #eatgiverevive #charitydinner #manavtuli #gaggananand #arorgarima #prateeksadhu #christopherkostow #india #theworlds50best #michelinstar #michelinstarchef #actionagainsthunger #milespundasackpoe
#ensue #shenzhen #finediningrestaurant

June hails the arrival of the king of Portuguese pastries Coffee & Nata , a new food hall on Graham St, a Neapolitan pasticceria, plus a one-night-only dinner at CHAAT by seven of our city's best Indian chefs!

沒想到 主廚帽印度餐廳 Chef's Cap Indian Restaurant 搬家了！
👉台南市中西區海安路二段118號

新店面就在海安路上
靠近民生路口

裝潢更加漂亮
很有印度皇宮的感覺

https://g2m.tw/chefs-cap-indian-restaurant/

自助餐 Shangrila 九龍香格里拉 Cafe kool 週日自助午餐 + 128 All you can drink package 自助餐折扣優惠，香港美食 自助餐推介

優點:
環境舒適，服務達標。食物選擇豐富。優秀的印度菜。質量好的冷海鮮。蟹是亮點。點心有驚喜。Dessert 選擇豐富。如果您喜歡
紅白酒，+128 wine 套餐物有所值。網上預訂30％優惠, 原價為498港元。

缺點：
乾淨的盤子不夠。有時候需要等等。此外，food station 上的廚師有點忙，有時您需要等待廚師為您服務。

總體：????(4/5)

Pros: I am quite satisfy with the lunch buffet. The environment is comfortable and service is up to standard. Large selection of food with quality. Excellent Indian cuisine. Good quality of cold seafood and Dim Sum, and the crab is the highlight here. Large selection of dessert. The wine package is well worth the price if you need some alcohol for the relaxing weekend. Book online for 30% off Original price is 498 HKD.

Cons: There is a problem with the clean dishes. we need to wait for it sometimes. In addition, the chef on the food counter is not very attentive and sometime you need to wait the chefs to serve you.

Overall: ????(4/5)

Cafe Kool:
http://www.shangri-la.com/hongkong/kowloonshangrila/dining/restaurants/cafe-kool/

Phone
(852) 2733 8753

Location
Mezzanine Level, Shangrila Kowloon, Tst, Hong Kong

Operating Hours
6.30am – 10pm (Monday - Sunday)
(last order at 9.30pm)

Lunch Buffet
12noon - 2.30pm (Monday - Friday)
12noon - 3pm (Saturday, Sunday and public holidays)

Dinner Buffet
6.30pm - 9.30pm (Monday - Thursday)
6pm - 9.30pm (Friday - Sunday and public holidays)

This video will show you how to make Japanese Style Chicken Tikka Masala. Chicken Tikka Masala is the most popular dish in British restaurants.

London 2012 Olympic is coming soon, so this is the perfect dish to entertain your family and friends during the Olympic games :)

---------------------------------
Chicken Tikka Masala (Butter Chicken Curry)

Difficulty: Easy
Time: 35min
Number of servings: 4
Calories per serving: 287Kcal

Ingredients:
2 pieces = 31.7g (1.1oz.) House Kokumaro Curry Sauce Mix (Med Hot) *we call it "curry roux". you can choose either med hot or hot.
200g (7oz.) chicken breast
1/2 medium (100g=3.5oz.) onion
190ml salted tomato juice
100ml fresh cream
200ml water
20g (0.7oz.) butter
1 tsp. soy sauce
80g (2.8oz.) sweetened yogurt
2 tbsp. ketchup
4 servings cooked rice

Directions:
1. Slice the chicken breast into bite-size pieces and season with sweetened yogurt and ketchup. Slice the onion.
2. Heat the butter in a frying pan and saute the onions on medium until soft and lightly browned.
3. Add the seasoned chicken breast and simmer on medium, stirring constantly, for about 2 minutes. When the chicken starts to change color, add salted tomato juice and water, then simmer on low for about 5 minutes.
4. Turn off the heat, break up the curry roux into the pot, and mix well until completely melted. *make sure you stop the heat when you add the curry roux, otherwise it won't blend well.
5. Then put on the heat and simmer for about 3 minutes.
6. Add fresh cream and soy sauce, and let boil for a few seconds.
7. Serve curry on a hot bed of rice and sprinkle with some parsley flakes if desired. You can serve with naan bread of course!

*curry and rice is best eaten on the day it's made but if you have any leftover, store it in the fridge and finish it on the next day, but it is not recommended.
*if you have leftover curry roux, wrap in a plastic wrap and store it in the fridge and use within a week.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/07/blog-post_27.html
---------------------------------

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This is healthy chicken nuggets using Okara!

Okara (soy pulp) is a bean curd refuse which is left after making soy milk. It is low in calories, low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. It is an excellent diet food! What another thing I love about Okara is it enables the blood to flow smoothly! In other words, it reduces the blood cholesterol level!!!

As you might know, we usually make Unohana (simmered Okara) using Okara but this time, I mixed it with chicken and made chicken nuggests. It's texture became like a meat and my darling really loved it ;D hehe

It appeared on P.81 of a recipe mook (magazine book) published by Kodansha.
講談社MOOK「レシピブログ2010-2011年ベスト版、安リッチで毎日が幸せ！『おまかせ！みんなのおうちごはん』」の81ページに私のレシピが掲載されています♪

I named it after "Tandoori" because I used yogurt and spices that are used for popular Indian dish called Tandoori Chicken. hehe

BTW, 1122 is our marital anniversary!!!
http://createeathappy.blogspot.com/2011/11/2nd-marital-anniversary.html

---------------------------------
Tandoori Okara Chicken Nuggets

Difficulty: Easy
Time: 20min
Number of servings: 16 pieces

Ingredients:
A
* 100g (3.5oz.) Okara
* 100g (3.5oz.) minced chicken
* 100g (3.5oz.) grated onion
* 1 egg
* 1/2 tbsp. grated ginger
* 1/2 tbsp. sake
* salt and pepper
B
* 4 tbsp. flour
* 4 tbsp. yogurt
* 1 tsp. soy sauce
* 1 tsp. curry powder
* 1/4 tsp. garam masala
vegetable oil for deep frying
C
* 3 tbsp. ketchup
* 1 tbsp. mayonnaise

Directions:
1. Put A in a bowl and mix well with your hands.
2. Divide it into 16 equal portions and make flat and oval-shaped small patties.
3. Mix B in a bowl. Dip and coat each piece.
4. Fry them in oil at 170C (338F) for 3 minutes until crisp golden brown.
5. Mix C and serve with the nuggets.

レシピ（日本語）
http://cooklabo.blogspot.com/2010/04/blog-post_16.html
---------------------------------

Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo

Music by
Allison Crowe
Alive and Breathing
http://www.jamendo.com/en/

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♥Facebook Fan Page♥ Please "Like" me ;)
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♥Visit my Blog for more Recipes♥
http://createeathappy.blogspot.com/

♥My Recipe Posts♥
http://cookeatshare.com/chefs/ochikeron-137433
http://cookpad.com/ami (Japanese)

♥Follow me on twitter♥
http://twitter.com/ochikeron
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