Demistifying ‘Nouvelle Cuisine’ ||Celebrity Chef Shazia Khan|| Hosted by TTK Prestige

Yesterday I was invited to be a part of Food Tasting Event hosted by TTK Prestige, where Celebrity Chef Shazia Khan demonstrated Five easy to rustle up dishes using the user friendly,cost effective & high efficiency kitchen tools of TTK Prestige, all within one hour. She also said “Prepping/ Chopping before actual cooking is the most cumbersome task compared to cooking”. And I also agree with this. I always expect someone to do all the chopping for me, as I feel I am not that expert in that department. Though I love cooking but the thought of chopping is more than enough to make me nervous. The Innovative range of manual chopper from TTK Prestige, makes all the heavy duty chopping , hassle-free & in result you are guaranteed to cook more often rather than order from outside. As rightly said by Mr Chandru Kalro, MD of TTK Prestige, that he and his better half spend quality time inside kitchen cooking up something. Though the time devoted to cooking amounts to approx 20 to 30 minutes, it’s a great way to bond actually.

As the Brand’s most popular tagline “Jo Biwi se Kate Pyar woh prestige se kaise kare inkar” managed to strike a emotional chord with every married man. The brand is focused on creating elegant and latest sensor based kitchen appliances , using which a man will also find it easier to cook for his family whenever he feels like pampering them.

MasterChef runner up and Bangalore celebrity chef Shazia Khan demystified ‘nouvelle cuisine’ for the home cook at a food tasting event at The Oberoi, Bengaluru . The event hosted by TTK Prestige, showcased Chef Shazia demonstrating the ease of recreating Michelin star quality food at home and reiterating the importance of sourcing fresh local produce and quality ingredients for fine tasting food.


Chef Shazia conceptualized a fusion menu for the event comprising: dukkah crusted paneer with creamy beetroot, the brinjal affair, grilled figs with almond crumble and vanilla mousse, chilly mutton sliders, Cuban chicken skewers and specially concocted grape juice puchka shots. During the preparation of her dishes, she used a range of innovative kitchen tools and gadgets from TTK Prestige that included: Prestige Air-Fryer, Prestige Slow Juicer, Clip on pressure cooker, Schott glass gas hob top, Automatic mixer grinder, Induction cook top, Gold cookware and the Veggie cutter.

Commenting on how TTK Prestige as a brand caters to the Indian consumer, Mr. Chandru Kalro, Managing Director, TTK Prestige said, “Cooking has evolved into an art form. It is important to have the right cooking tools and gadgets to recreate the perfect dish. In fact, for the home cook, a well equipped kitchen can dictate and have an impact on what he or she eats on a daily basis. Now, with the help of TTK Prestige, it is easy to re-create nouvelle cuisine from the comfort of your home.”

Speaking at the event Chef Shazia Khan said, “The palate of Indians is becoming increasingly sophisticated. People are open to trying out different cuisines as they are now being exposed to high end restaurants mushrooming across the country, shows like MasterChef as well as widespread international travel. Such events enable me to inspire, teach and motivate home cooks to create delicious Michelin restaurant quality food in their own kitchens.’’

Few of the Blogger’s join chef Shazia and they are all happy to be the sou chef for her during the cooking demonstration.

Chef Shazia also presented a copy of her authored cook book ‘What’s on the Menu’s to Mr Chandru Kalro.

Here are the recipes of five dishes which you can try out yourself from the comfort of your home and impress your family.


By Chef Shazia Khan


Dukkah Spice Mix


4tbsp pistachios

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp fennel seeds


Heat the pan, add pistachios and roast on low flame for 2 minutes. Then add the rest of the ingredients and roast for another minute.

Transfer the mixture onto a plate and let it cool.

Grind it coarsely in a food processor.

Preparation of Paneer


200 gms paneer

1/2 cup curds

1 tsp chilli powder

1/2 tsp garlic paste


3 tbsp oil


Cut the paneer into cubes.

In a bowl mix curds with chilli powder, garlic paste and salt, add the paneercubes.

Coat the paneer with the already prepared Dukkah spice Mix.

Heat oil in a pan, fry the paneer cubes.

Creamy Beetroot


2 beetroot (peel, boiled and make it into a fine purée, sieve and keep aside)

3 tbsp hung curds

2 tbsp mayonnaise



In a bowl mix all the ingredients together. Serve with paneer.


Micro greens

Boiled peas

THE BRINJAL AFFAIR using TTK Prestige Veggie Cutter, TTK Prestige Air Fryer

Creamy brinjal topping


1  Large brinjal

1/2 tsp Garlic Paste

1/2 tsp cumin powder

1/2 tsp chilli powder

2 tbsp hung curds

1 tbsp tamarind pulp 

1 tomato ( de- seed and diced)

1/2 onion ( finely diced)



Rub the brinjal with oil and roast directly over a flame, turning constantly till done. When done, remove from flame, cool slightly, peel and chop.

Mix the chopped brinjal with all the remaining ingredients and keep aside.

Crunchy Peanut topping


2 tbsp oil

1/2 tsp mustard seeds

2 green chillies ( finely chopped)

7 curry leaves( sliced)

100 gms peanuts ( roasted, skin removed and roughly chopped)

20 gms sesame seeds( lightly roasted)

2 tbsp fresh coriander 



Heat oil in a pan; add mustard seeds,curry leaves, and green chillies, and fry for 1/2 a minute.

Add the crushed peanuts, sesame seeds and finish with fresh coriander.

Brinjal Fry


3 small brinjal ( cut into 1/2 inch sliced)

1/2 tsp chilli powder

1 tsp chat masala 

1/4 cup bread crumbs



Take the brinjal slices and rub it with red chilli powder, chat masala powder and salt.

Coat the slices with bread crumbs and fry in the Air Fryer, which lets one enjoyfried food with minimal oil, till golden brown.


Pomegranate seeds

Micro greens

Black sesame seeds

GRILLED FIGS WITH ALMOND CRUMBLE AND VANILLA MOUSSE using Omega Gold series Cookware, TTK Prestige Air Fryer and TTK Prestige Induction Cooktop

Grilled figs


8 ripe figs

30 gms butter

30 gms brown sugar


Cut the figs into halves.

Heat butter and grill the figs.

Sprinkle the brown sugar allow it to caramelize, remove and keep aside.

Almond Crumble


50 gms butter (cold cut into cubes)

50 gms sugar

50 gms flour

60 gms almond powder

50 gms chopped almond

A pinch of salt


In a large bowl mix all the dry ingredients.

Add the butter and mix till you get a crumble.

Add the chopped almonds.

Place the mixture on a baking tray lined with butter paper, and bake in the multi-purpose Air Fryer at 200C till light golden brown.

Vanilla mousse 


2 egg yolks

60 gms sugar

150 ml milk

1 vanilla bean

1 tbsp gelatine ( bloomed)

200 gms whipping cream


Boil milk and scraping of vanilla bean.

Beat egg yolks and sugar in a bowl.

Strain milk into egg mixture.

Cook this mixture on a double boiler till it thickens like a custard.ERS

Allow the custard to cool down.

Fold whipped cream into the custard.

Pour into a piping bag and chill.


Chocolate sauce


Micro greens

CHILLY MUTTON SLIDERS using clip on pressure cooker and induction cook top


500 gms mutton cubes (boneless shoulder piece)

7 green chilles ( cut into halves)

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp pepper powder

4 tbsp vinegar

3 tbsp oil 

2 onions ( finely diced)

1 tbsp soy sauce

1 tbsp tomato ketchup 

20 gms coriander ( finely chopped)


10 small buns / pav (cut into halves , buttered and toasted)


In a bowl, mix the mutton pieces along with green chillies, ginger paste, garlic paste, pepper powder, vinegar and salt. Mix everything together and allow it to marinate for 1/2 hour.

Add 1/2 a cup of water and pressure cook on the clip-on pressure cooker till the mutton is done.

Heat oil in a pan, fry onions till translucent add the cooked mutton, along with the stock, and bring to boil.

Add soy sauce, tomato ketchup, coriander and cook the mutton till it’s coated with the masala, season with salt,

Place mutton on tasted buns,



CUBAN CHICKEN SKEWERS using Juicer and Omega Cookware


600 gms chicken ( boneless thigh pieces cut into cubes)

15 bamboo skewers

2 tbsp oil for frying

30 gms butter

2 tbsp onion( grated)

1/2 cup orange juice ( fresh)

1/2 cup chicken stock

1 lemon juice

1 bay leaf



Add all the remaining marinate ingredients in a bowl.

Add the chicken pieces,allow to marinate for half an hour.

Thread the marinated chicken on the skewers.

Heat 2 tbsp oil in a grill pan and fry the chicken on both sides, till done. 

In a separate pan boil butter, onion,orange juice, chicken stock and lemon juice till you get a sauce consistency.

Drizzle the sauce on chicken skewers and serve.


Purple cabbag

Micro greens.

Grape juice puchka shots using TTK Prestige Juicer


1 kg Black grapes 

1 tsp Chat masala

1/2 tsp chilli powder

Black salt

1/4 cup green chutney 

2 apples( finely diced)

1 cup pomegranate seeds

1 packet pani puri


Prepare the fresh grape juice, add the masalas.

Mix green chutney with apples and pomegranate seeds.

Place the apple mixture in the puri, pour the grape juice and serve


After the tasting session, we all relished a scrumptious lunch at the Orchid restaurant of The Oberoi, where they have included two recipes out of the five recipes demonstrated by Chef Shazia Khan.

About TTK Prestige (

TTK Prestige Limited is part of TTK Group. Over the past six decades TTK Prestige Limited, has emerged as India’s largest kitchen appliances company catering to the needs of home makers in the country. Every Prestige brand product is built on the pillars of safety, innovation, durability and trust, making the brand the first choice in millions of homes. In April 2016, TTK Prestige launched ‘Prestige Clean Home’ a range of innovative home cleaning solutions.


About Chef Shazia Khan

Shazia Khan is an Indian celebrity chef and runner up of the popular show Master Chef India. Chef Shazia is a self-taught cook with an innate love for cooking and a flair for adding experimental culinary flourishes to her dishes. As author of the cookbook ‘What’s on the Menu’, Chef Shazia spends her time conducting culinary workshops and hosting live cooking demonstrations around the world. Chef Shazia has hosted TV shows and YouTube videos. She is also involved in the family-run education business and is a member of the board of management at Delhi Public School.


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