Seven, of the grill and the ‘sea signs’

A top chef at a star hotel says a top chef at a star hotel says it would be great if there was something like sea signs / scripture (knowledge of body features) to evaluate a tester’s preference for chefs.

Unfortunately, there is nothing to help the chefs to impress their guests, he lamented.

“Once a person comes from a place and knows about the community, his or her taste preferences can be fairly reached. But given the characteristics of a person’s body, it is not possible to say anything about the taste buds, “said Zafar Ali, executive chef at Vivanta in Taj-Konmera, where he is hosting a Pan-Asian Satis and Grills festival.

Regarding the important qualities of a chef, he said: “A true professional chef should have no sin like smoking or chewing tobacco and should be in good health. Smoking and chewing tobacco products will affect a person’s taste buds – one of the basic professional tools of a chef. “

More than a good salary and the opportunity to see the world, good chefs have a few more basic qualifications to be the right boy for marriage, he laughed while serving Tom Kha chicken soup.

He is hosting the festival at the hotel’s 74-cover Hip Asia Restaurant, where soft music was playing.

Ali, 47, is a resident of Tirunelveli district in Tamil Nadu and has spent several years in tourist destinations such as the Maldives and the Seychelles. He recently joined Vivanta Connemara.

Made with Thai soup, coconut milk as a base with bird’s eye pepper and other spices, it had plenty of soft chicken pieces and it was light and delicious.

Then there was the shrimp plate. Grilled jumbo shrimp, marinated with spring onion paste, pepper and lemon leaves, moderately spicy and will tempt you for another round.

Coming from a family interested in food and taste, Ali joined a catering technology course while his brother-in-law, who was working with the Taj Group here, explained in detail about the profession and the possibilities.

It was the time of grilled chicken yakitori on a Japanese non-spicy tepanayaki / iron plate cooked in Japanese soy sauce. According to Ali, working the first five years in a restaurant for a fresher is a really difficult task at a time when a person is not only working on the kitchen, but also learns to manage inventory and people and is ready to go out on his own.

At this time the guest attendant S. Vijay Mohan cooked a completely white pomfret and brought it dipped in garlic gravy.

The meaty fish and garlic gravy tasted heavenly and disappeared from the plate in no time.

“It’s a highly competitive field where a person is not judged once a year like any other profession or daily (like journalists) but with each plate he shifts to the dining table in shifts. A good chef has to satisfy at least 95 percent of the guests, ”Ali said.

He said chefs are like chess players – who can imagine board position 15 moving forward.

Similarly, a good chef will be able to mentally process the recipe and determine what the dish will look like at the end and also tell whether the recipe is right or wrong.

Talking about his plans for the hotel restaurant, Ali said the Hip Asia menu would be changed as the current one is almost two years old.

Meanwhile it’s time for colorful lobster oyster garlic, Japanese sticky rice, Thai chicken green curry, egg rice and noodles.

The lobster was light on the tongue and tasted good. It was interesting to see how the thorny sensors and chefs’ lobsters had to be handled with care.

Green curry with sticky rice was a good combo while egg rice and noodles were light.

For dessert, a coconut milk-based dish with Thai Tub Tim Grobe, pink water chestnuts is recommended.


Where: The Taj-Konemara breakthrough is on Binny Road near Anna Salai. Hip Asia is open for lunch and dinner.

satays and grills are on a la carte basis.

The festival started on July 24 and will continue till August 2.

Food for two costs around Rs 4,000 (excluding alcohol)

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