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Rohit Ghai

Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.

Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.

Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir.

Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Video Description

In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen.

In this episode of Michelin Star Recipes with Chef Rohit Ghai, you will learn how to make Scallops with an Aubergine Moju, prepared in a Sri Lankan style. Delicious and straightforward, this dish is perfect for making at home any time of the week. 


4x Hand divided scallops

For the Moju (aubergine pickle):

6x Small aubergine

8-10x Garlic cloves cut in to slices

10x Cocktail onions (or small shallots) cut in to slices

6x Green chillies, slit

2 tbsp Rape seed oil

1 tbsp Mustard paste

2 tbsp Coconut vinegar



Cut aubergine into thin pieces and deep fry till they become crisp. Set aside to let cool.

Roughly slice onions/shallots and garlic.

Heat oil in a pan and add cocktail onions or small shallots, garlic and some slices of green chilli according to your preference and sauté over medium heat until onions are translucent.

Once ready remove from heat and shift in to another bowl.

When cooled add fried aubergine, coconut vinegar and mustard paste and mix well.

Preheat a pan over a high heat and add a tbsp of oil and a pinch of salt.

Pat scallops dry with kitchen paper and season well.

Add the scallops to the pan flat side down and cook until golden brown, this will take 2-3 minutes. Don't move the scallops around in the pan as this will prevent them from cooking.

Turn the scallop over and cook for a further 1-2 minutes.

Add a knob of butter to the pan and baste the scallops it will give nutty flavour.

Plate aubergine pickle and serve scallops on top or to the side.

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