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.
He achieved the quickest ever award of a Michelin star at Jamavar, Mayfair after only 10 months and now he has 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.
Opened in 2018, Kutir is located just off Chelsea’s Sloane Square in an elegant townhouse and offers a punchy, authentic and traditional menu and now, Rohit has teamed up with Parson’s Nose.
Take a look inside Rohit’s kitchen with these original and delicious Indian recipes using only the finest cuts from Parson’s Nose. If you're looking for the finest venison meat in town, Parson's Nose are here to help. We offer meat subscription boxes, quality meat delivery of veal, sausages as well as charcuterie and more.
1kg diced venison shoulder, or leg
150g of plain yoghurt
4 tsp coriander seeds
1 tbsp cumin seeds
1 1/2 tsp black cumin
1 1/2 tsp black peppercorns
5 green cardamom pods
1 black cardamom pod
1 cinnamon stick, small
1 Indian bay lead
250g onion. finely sliced
2 tbsp ginger, chopped
4 green chillies, deseeded and chopped
10g green peppercorns
100g single cream
1 tsp fennel powder
260g wholemeal flour, plus extra for dusting
1 tsp carom seeds
1 tbsp of coriander leaves, chopped
2 tbsp of ghee, plus extra for brushing
whole milk, or water, lukewarm (as needed)
4 green chillies, halved lengthways
4 tbsp of coriander, chopped
chilli, oil for drizzling
4 tbsp of fried onions
Place the coriander seeds, cumin seeds and black peppercorns in a dry frying pan and toast for a minute or two until fragrant. Transfer to a pestle and mortar or spice grinder and blitz or pound into a powder. Mix into the yoghurt with a good pinch of salt, then use this to marinate the chunks of venison. Set aside for 1 hour.
Meanwhile, add the ghee to a large saucepan over over a medium heat. Add the cardamom pods, cinnamon, cloves and bay leaf. Sauté until they begin to crackle and splutter, then add the sliced onion and fry until it begins to turn golden brown (about 10 minutes).
Add the ginger and green chillies, fry for a further minute until aromatic then remove from the heat and allow to cool. Transfer the contents of the pan to a blender and blitz for a few minutes until smooth, then place back in the pan and over a medium heat once more.
By now, the venison should have been marinating for at least and hour. Add the green peppercorns to the curry sauce and cook for a few minutes, then add in the lamb (along with its marinade). Stir for 30 seconds, then add around 750ml water. Bring to a boil, then reduce to a simmer and leave to cook uncovered until the sauce is thickened and the venison is tender.
If unable to find venison, Chef Rohit advises that is can be substituted with beef or chicken. Take a look at our Parson's Nose meat to get the best quality meat possible for this delicious dish!
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