By Foodism Team
Indian food holds a special place in everyone's heart in the world's culinary scene. But this year, it also has the heart of the superstars at The Cannes! Indian food swept the superstars off their feet with delicacies from all over the country such as Laal Maas, Kalakand and much more. But who was the artist behind this menu? Let's find out!
The Cannes menu was designed by Chef Manu Chandra. This year India was the “country of honour” for Cannes 2022, and the same was reflected in the clever menu created by Chef Manu Chandra, and that too on short notice! He started rather young and handled the kitchen by the age of 12. Bengaluru-based chef has risen up the Indian Culinary ladder relentlessly.
Manu Chandra has also grabbed a spot in India’s top 10 young chefs that was recently announced. He is known for these culinary creative efforts that is visible on the table. Manu’s latest venture “Single Thread Catering” which he started with his long-time business partner Chetan Rampal’s. The duo were significant names with brands like Monkey Bar, Fatty Bao and Toast & Tonic. But this latest venture “Single Thread Catering” – the Bespoke catering, the brand aims to provide stylish, creative and fun F&B solutions to customers. It’s all about setting new standards in the culinary world of catering.
The flavours of Rajasthan, Gujarat and more shone brightly on the plate. Delicacies like 'Pyaaz ki kachori', 'Laal Maas' and 'Gatte ki Sabzi', 'Kadhi' and 'Khichdi' represented Gujarat. It was ‘Kalakand’ for desserts. It was great to see India on the plate which also became a much more relatable affair for the guests!
It is not an overstatement to say Indian food, along with Chef Manu has done it again and created new Indian food lovers at the Cannes. Let's make one of the favourites - Pyaaz Kachori in its honour!
Rajasthani Pyaz ki Kachori
For Kachori Dough:
- 3 cups plain flour (maida)
- 6 tbsp oil/ghee
- Salt to taste
For Onion Stuffing:
- 4 large sized red onions, chopped
- 2 medium sized potatoes, boiled & peeled
- 2 tbsp cooking oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafetida
- 2 tbsp coriander seeds crushed
- Salt to taste
- 2 tbsp chickpea flour (besan)
- 2 tsps dried mango powder (amchoor)
- 1 tbsp garlic, crushed
- 1 tsp ginger finely, crushed
- 2 green chilies, finely chopped
- 2 tsp red chili powder
- 1/4 tsp garam masala
- 1 tsp sugar
- 1 medium-sized yellow onion, chopped
- Oil to deep fry
Making the Kachori Dough:
- Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
- Knead well for 4 to 5 minutes.
- Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
Making the Onion Filling:
- Heat 2 tbsp oil in a broad pan. Add asafetida, cumin seeds, mustard seeds, and crushed coriander seeds.
- Sauté for half a minute. Add chopped red onions, salt and continue to sauté.
- When onions are lightly browned, add garlic, ginger, green chilies, and red chili powder, and dried mango powder.
- Mix well and sauté for a minute.
- Add boiled potatoes, gram flour, sugar, and garam masala powder.
- Mix well, and try to mash potatoes with the help of a ladle.
- Cook for about 3-4 minutes.
- Remove from heat. Add 1 chopped white onion, and mix well. Let it cool.
Make Pyaaz Ki Kachori:
- Divide the dough into 12 equal portions.
- Roll out each portion of the dough into a 21/2 diameter circle. Place 2-3 tbsp of the onion filling in the center.
- Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.
- Prick the kachoris 1-2 times with a fork. This is optional but recommended.
- Heat oil in a pan over high heat. Turn the heat to medium-low and deep-fry the kachoris till golden.
Drain on an absorbent paper and serve hot with mint coriander chutney, or tamarind chutney and tea.