Page 77 - MASALA Vol8 Issue4 February-March 2017

Home Kitchen

Masala

Marinated Meals

Rishi Arora rounds up two special recipes for your dining pleasure.

I’ve always been very passionate about food. That’s something you will notice
when you see me in person. I’m all for strong flavours and trying out new
ingredients, both at home and at restaurants. Having run my own restaurant
before, there was a constant need to come up with new creations and recipes, to
keep my customers hooked and satisfied. We tried to do a spin on many classic
dishes, such as adding maple glazed pork belly to Eggs Benedict. There was a lot
of emphasis on meat, mainly because I love it. You can do so many things with
different kinds of protein – infuse it with various flavours, fry it, grill it, top it off with
a sauce or glaze, shred it into pieces. There are a list of endless possibilities,
which makes it exciting.
To be frank, I barely cook at home, mainly because I’m working during the week.
However over the weekends, I find it quite therapeutic to step into the kitchen and
put something together for myself. Depending on my craving that day, it can be
something simple, like a stack of pancakes with caramelised bananas or grilled
fish with a side of Spaghetti aglio e olio. Below are my top two favourites, which
are not difficult to recreate at home. There’s also space to add your own creativity
or input to these dishes, to make them your own, which will make your cooking
experience more personal and memorable.
Follow Rishi Arora on Instagram @rishiarora for more food-related adventures.

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