All it takes is a little flame to ignite a lifelong passion. For Chef Dhruv Oberoi, this fire was first ignited by his mother's love for his simple rendition of a “masala chai” - whipped into an ice cream flavour. Gradually, the respect for classic ancient techniques met his unabashed love for modern innovation. Chef Dhruv started out by pursuing culinary management,followed by various internships. He landed his first assignment with Olive Bar and Kitchen in Delhi as a Management Trainee, working his way through various positions, including a move to ai (now Guppy). Keen dedication and an undying fascination for the culinary world opened his doors to various international kitchens, where he gained experience in Japanese and French cuisine.
The major breakthrough in Chef Dhruv’s career was the landmark opportunity to be trained by Ferran and Albert Adria at their restaurants 41 Gardos (now Enigma) and Ticket in Barcelona, Spain. His exposure to Spanish cuisine here added exponentially to his already vast knowledge of world cuisine. He later returned to Olive Bar and Kitchen, where he has been holding fort since. In his words, “There is a certain thrill about working with lush variety of foraged local and indigenous produce sourced from various corners of India (the hills to sea to local markets and farms of villages); about giving a nostalgic presentation to modern yet playful techniques, in an endeavour to give people the most soulful food experience everyday.”
ALL THINGS CHOCOLATE MOILEE -
Crispy fried chicken and All Things Cocoa chaat masala
For spicy chocolate and coconut emulsion:
- All Things 64% Single Origin Malabar Forest Chef's Chocolate – 100 gms
- Coconut cream – 50 ml
- Mustard oil – 50 ml
- Golden fried garlic – 25 gms
- Salted peanuts – 25 gms
- Salt – ½ tea spoon
- Red chili powder – ½ tea spoon
- Tamarind pulp – 15 gms
- Castor Sugar – 1 tea spoon
- Mustard oil – 10 ml
- Fresh red chilies – 2 no
- Mustard seeds – a pinch
- Curry leaf – 5 no
- Aam papad – 20 gms
- Blend all the ingredients except the ones for tempering
- For tempering, heat oil and crackle all the other ingredients.
- Add warm tempering to the blended sauce, lastly add chopped aam papad.
- serve sauce warm or at room temperature.
For marinated chicken:
- Chicken leg/ thigh – 8 pcs
- Raw garlic – 6 pods
- Green chilies – 2 no
- Salt – 1 tea spoon
- Butter milk – 200 ml
- Panko + corn flakes (for crumbing) – 200 gms
- Oil for frying
For cocoa chaat masala:
- All Things cocoa powder – 25 gms
- Paprika – ½ tea spoon
- Garlic powder – ½ teaspoon
- Ginger powder – ½ tea spoon
- Black Salt – ½ tea spoon
- Mango powder – ½ tea spoon
- Icing sugar – 1 tea spoon
- Rub the chicken with salt, raw garlic and green chilies and rest it for 6 hours.
- Than dip the marinated chicken for next 6 hours.
- Drain the liquid, dust with rice starch, than dip in the egg and crumb in panko & corn flakes mix.
- Deep fry in medium heat oil till golden brown, and cool it down.
- Then again deep fry for the second time it in hot oil.
- Dust with prepared seasoning and serve hot with dipping sauce.
Note: can also try the same with a bowl of hot steamed rice and any pickle of your choice