2nd culinary cook-off with local ingredients at Fairfield by Marriott, RajajiNagar

Culinary Journey through Malvan region (coastal region of Maharashtra) with executive Chef Aniket Das and MasterChef Michael Swamy during the second masterclass held at Fairfield by Marriott Bengaluru Rajajinagar.

Last weekend turned out to be a healthy one in Bengaluru with Fairfield by Marriott hosting specially conceptualized master classes in both its properties in the city. Curated by the in-house chefs along with culinary master chef Michael Swamy, these master classes embodied the brand’s philosophy of healthy living with great food, perfectly!

 

Keeping up with the Fairfield philosophy of healthy eating chef Aniket Das recreated his favourite childhood favourite ‘ Moong Sprout Ussal’ , imparting knowledge and understanding all dimensions of a perfect dish chef Michael Swamy added his special touch to the Malvani dish ‘ Chinchoni Curry’ & both the chef’s co-created a healthy version of ‘Ragi Upma’ using local ingredients.

 

 

Gaurav Singh, Multi Property General Manager for the Courtyard by Marriott ORR, Fairfield by Marriott ORR and Fairfield by Marriott Rajajinagar in Bengaluru said, “We were delighted to host this healthy Masterclass as it resonates perfectly with the health and wellness attributes of Fairfield by Marriott. Having culinary expert chef Michael Swamy curate this Masterclass with our Executive Chefs was indeed a pleasure. As just like our brand, he too evangelizes well-being by giving priority to healthy ingredients while cooking. We definitely look forward to hosting many more such events and collaborations in the future to spread the message of healthy living.”

Star Chef Michael Swamy added, “It was great to co-host the Master Class with both the chef. It took me back to my roots and at the same time enabled me to impart some knowledge and understanding on all dimensions of a perfect dish.” I also felt at home staying at Fairfield by Marriott, a brand that lays great focus on the well-being and productivity of the traveler through smart spaces, health conscious F&B options and a stress-free experience.

Chef Aniket Das, Head chef at Fairfield by Marriott, Rajajinagar said’ “It was great to reminisce my childhood through this masterclass. It was indeed a pleasure to collaborate with Michael Swamy and work with fresh local ingredients that make food healthy, without compromising on taste. ”

The Master Class ensured that the invitees not only perfected some healthy culinary tricks but also took home some secrets from the star chefs.

Here are the recipes – 

Recipe by Chef Aniket Das – Head Chef at Fairfield by Marriott Rajajinagar,
Bengaluru
Maharashtrian preparation: Moong Sprout Ussal
Ingredients:
2 cups Moong beans , spouted
1 Onion, roughly chopped
2 Tomatoes, roughly chopped
4 cloves Garlic
1 inch Ginger
1 teaspoon Red chilli powder
1/4 teaspoon Turmeric powder (Haldi)
1.5 tablespoons Maharashtrian Goda Masala
1 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1 sprig Curry leaves
3 sprig Coriander leaves (Dhania), finely chopped for garnish
1 tablespoon Cooking oil
Salt to taste
Method:
1. To begin Maharashtrian Style Moong Beans ussal wash and soak the moong beans overnight.
2. Next morning, drain the water and keep it aside in a box to let it sprout. The sprouting process
takes a day or two. Once the sprouts are ready, rinse it in cool water and keep aside.
3. Now, make a fine paste of the onion, tomatoes, ginger and garlic using a mixer grinder and keep
aside.
4. Heat oil in a pan, add the mustard and cumin seeds and let it crackle.
5. Immediately add the curry leaves and let it splutter.
6. Once they splutter, add the onion paste that we prepared earlier and cook until the raw smell
goes away.
7. Now add the red chilli powder, turmeric, goda masala and saute till the curry leaves the sides and
looks well cooked.
8. Now, add the sprouted moth beans, 2 cups of water, season with salt and let it simmer with the
lid closed till the moth beans are cooked well.
9. If the water dries out, add a little more water, adjust the seasoning and simmer for 5 more
minutes
10.The consistency of the curry should be little thin. Garnish with coriander leaves and switch off the
heat

Recipe by Chef Michael Swamy for the Masterclass at Fairfield by Marriott Bengaluru Rajajinagar
Maharashtrian preparation: Chinchoni Fish Curry
Ingredients:
8 fish slices, ½” thick (pomfret, surmai / kingfish)
2 tablespoon oil
500 ml water
1 teaspoon salt
2 teaspoon tamarind purée
Masala
6-8 dried red Kashmiri chillies
100 g fresh coconut, grated
8-10 garlic flakes, roughly chopped
1 teaspoon cumin seeds
½ teaspoon turmeric powder
Method:
1. Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-5 tablespoon of water, as required.
2. Wash fish and set aside to drain.
3. In a pan, heat oil and fry the ground masala over low to moderate heat for about 5 minutes. Sprinkle in a little water if required, to prevent burning.
4. Add fish and the remaining ingredients. Bring to a boil, lower heat and simmer for about 5 minutes.
5. Serve hot with steamed rice.

 

Co-created recipe by Chef Aniket Das – Head Chef at Fairfield by Marriott Rajajinagar, Bengaluru and Chef Michael Swamy
Bangalore based preparation: Ragi Upma
Ingredients
100 g Ragi Semiya
1 cup onion chopped
1 green chilli finely chopped
1 inch Ginger finely chopped
Salt to taste
For the seasoning:
1 tbsp Oil
1 tsp Mustard seeds
1/2 tsp urad dal
1 Red chilli
1/4 tsp Hing
Curry Leaves
Method:
1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
2. Drain the water completely using a strainer.
3. Steam it in an idly pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready. We will do the seasoning now.
4. Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
5. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
6. Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.

After the culinary cook-off, all the invitees are treated to a special High- Tea session where filter coffee, ginger tea & spicy lip-smacking snacks from Karnataka stole our hearts.

Chef Aniket Das: Head Chef at Fairfield by Marriott Bengaluru Rajajinagar
A culinary artistry expert, Chef Aniket Das heads the kitchen at Fairfield by Marriott Bengaluru Rajajinagar. Known to add panache to simple dishes, Chef Aniket is incharge of applying his culinary artistry and knowledge on food nutrition in his current role.
Throughout his interesting culinary journey of over 10 years, Chef Aniket started his career with JW Marriott Mumbai as a culinary associate and been associated with the group for over 7 years. He has juggled various roles in different hotels from the group. Chef Aniket has had international exposure with his two year stint at the Movenpick Hotel in Doha, Qatar as the Executive Sous Chef.
He believes in keeping his flavours authentic and his plating artistic.

Chef Michael Swamy
Chef Michael Swamy has worked in the industry for over 20 years. He studied hospitality first at Sophia College – HAFT and later at the prestigious Le Cordon Bleu Culinary School in London, where he trained under Michelin Star Chefs – Chef Andrew Males, Chef Mathew Hardy, Chef Claire Clark and Chef Julie. He also trained under Pastry Expert ’Chef Fillip Tibos’ to perfect the ark of baking.
He then joined the Taj Group of Hotels (Mumbai) in the pastry department and followed that up with a stint at the Bombay Brasserie (London) and Noon Products UK. He was also the Menu Planning Officer with Kuwait Airways (Kuwait); and consulted for 2 years with the British High Commission in Mumbai. He is known to have cooked & served several personalities like Sir G.K. Noon, Sir Andrew Pagewood, and Prince Charles along-with the Indian Ambassador UK 1995.
Chef Michael is also known for…
Writer – Chef Michael has not only authored two Gourmand Award winning books (The East Indian Kitchen and Easy Guide to Pairing Indian Food & Wine). His third book co-authored by Mugdha Savkar titled “Comfort Food” was released recently.
He has also contributed articles for over a decade on various cuisines, customs and places to various publications like, Jet wings & Jet lite (Jet Airways In-flight Magazine), Liquid Magazine (Spent), Asian Photography. He has also authored books published by renowned Publishing Houses like Westland & Tranquebar, Wilco & Rupa, and OM Books International.
He writes extensively on Word Press, iDiva and Yahoo! India’s Lifestyle section wherein he shares his experiences of his various travels across the country, his culinary discoveries on these travels, his insights on the good work done by other chefs and also the recipes which he creates.
Food styling & photography – Chef Michael has creatively contributed to a number of cookery books. He has done food styling and photography for several authors and
also conceptualized recipes and styled food for corporate cookbooks for companies like Murphy Richards, Daewoo Electronics, Milton and Kellogg’s India. His work also features in books created by publishers like Bloomsbury, Penguin Random House, Westland, Om Books International, Wisdom Tree and Roli Publications. As a stylist, he has worked with some of the most prestigious names in the food and beverage industry like Knorr, Kissan, Brown & Polson, Romanov Vodka, Kellogg’s, Vadilal, etc.
Food consultant – Master Chef India’s first two seasons witnessed Chef Michael and his team taking care of the entire food aspect of the show from designing and conceptualizing tasks and challenges to grooming contestants, documenting recipes and handling overall organisation during shoots. He has also spearheaded the creation of renowned food shows like Ravinder’s Kitchen (Travel & Living Channel), Season 3 & 4 of Twist of Taste (Fox Life), Sanjeev Kapoor Ke Kitchen Khiladi (Sony) and Stay Home Chef (Travel & Living Channel).
Director of Food videos – Chef Michael has directed various food videos which are easily accessible online. His filmmaking journey began with Virleo Productions wherein he learned the nuances of every aspect of creating a film and assisted his mother in making educational documentaries. He also recently directed a food show for Yahoo featuring Chef Vikas Khanna as well as several videos featuring on his own YouTube channel, CottageChef Culinaire™
Appearances – The Australian Broadcast TV & Discovery Channel has featured him in a short documentary on the Mumbai Food Scene. He has also made appearances in a promotional video series for Prestige cookware and has been a guest chef on a leading cookery show on a regional channel of Zee Network. The Epic Channel has also recently interviewed him as an expert on East Indian Cuisine for the show Lost Recipes. Most recently, he appeared as a guest speaker at the Indian Restaurant Congress 2015 organized by Franchise India, held in Delhi in August 2015.
Awards & Recognition – Chef Michael’s cookbook, The East Indian Kitchen (2010) based on Indo-Portuguese fusion cuisine has also won The Gourmand Award in Paris (2012) for Best Indian Cookbook.
His second cookbook – Easy Guide to Pairing Indian Food and Wine, published by OM Books International was launched last year and was also voted Best Book on Pairing Food and Beverage from India in the Gourmand list.
Chef Michael was awarded with a working scholarship at Le Cordon Bleu 1995. The Indian Chefs Association has listed him as one of the Top 50 Chefs in India in 2012 and again in 2013.
In 2014, he became the first Indian chef to have an APP to his name.
Most recently, Chef Michael has been appointed the Brand Ambassador of the prestigious Dr. D. Y. Patil University’s School of Hospitality & Tourism Studies, wherein he has designed a new culinary degree based on a fresh teaching methodology.
In February 2017, Chef Michael launched his own restaurant, NUEVA (New Delhi) where he serves his take on South American cuisine.

Fairfield by Marriott boasts an array food and beverage options with a primary focus on breakfast. Guests find a strong variety of foods, and healthy food options for those trying to maintain good habits from home. The Market, a 24×7 service offers simple snacks and drinks, and meal options for that hungry guest who just can’t get out to eat. The brand also includes local food offerings to reflect the culture of the region.

About Fairfield by Marriott

Fairfield by Marriott is designed for today’s traveler who is looking to be productive on the road, whether for business or leisure. In addition to complimentary Wi-Fi and hot breakfast, Fairfield by Marriott offers thoughtfully designed rooms and suites that provide separate living, working and sleeping areas. With nearly 850 properties around the globe, Fairfield by Marriott is proud to participate in the industry’s award-winning loyalty program, Marriott Rewards® which includes The Ritz-Carlton Rewards®. Members can now link accounts with Starwood Preferred Guest® at members.marriott.com for instant elite status matching and unlimited points transfer. For more information or reservations, visit www.fairfieldinn.com, become a fan on Facebook or follow @FairfieldHotels on Twitter.

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