Hotel Shangri-la
To highlight a festive and unique indulgence, the Chef shared with us the recipe for a few of his signature dishes in The Lost Horizon Café at Hotel Shangri-La.
The festive seasons are back and this time we’re hoping they’ll be bigger than ever. Nothing brings people together like a perfect spread of festive food. But sometimes celebrations call for something unique, something different. Here, we join with the culinary team at Hotel Shangri-La to bring you dishes that are perfect for the festive season and for fine dining.
Chef Vikram Kumar, the Executive Chef at Hotel Shangri-La, has had more than two decades of culinary experience. He started his career from Choice International and worked in hotels and airline companies in India, which include reputed names such as the Banyan Tree, Lufthansa Airways, Sarovar Group of Hotels to name a few. His inspiration for creating new dishes comes from experimenting and searching for new ideas, leading his team in the kitchen and delivering the best.
To highlight a festive and unique indulgence, the Chef shared with us the recipe for a few of his signature dishes in The Lost Horizon Café at Hotel Shangri-La.
Pesto Crust Rack of Lamb with Fennel Mash and Red Wine Jus
Ingredients
Rack of lamb-120 gms
Olive oil-100 ml
Clarified butter for browning 40 grams
Garlic paste
Boiled potatoes-50 gm.
Fennel powder-10 gm.
Salt and pepper to taste
Parmesan cheese-30 gm.
Olive oil-40 ml
Pine nuts-30 gm.
Garlic-40 gm.
Shallot, small dice
Red wine-60 ml
Butter 40 gm
Salt and pepper to taste
Thyme -10 gm
Method
Rub rib rack all over with a mixture of rosemary, thyme, and garlic. Sprinkle freshly ground black pepper with olive oil. Place in the refrigerator overnight. Remove lamb rack from refrigerator 1and 1/2 to 2 hours before you cook it so that it comes to room temperature. Wrap bones in a foil. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn. Place the roast in the oven at 450°F for 10 minutes, until the surface of the roast is nicely browned. Remove from oven, apply Pesto sauce and cover with foil and let it rest for 15 minutes. Then take a pan, add grated boiled potatoes, and mix fennel powder. Add salt, pepper and cream, and mix it nicely till it becomes smooth and creamy.
Now turn on the heat, take a frying pan, put olive oil, add chopped garlic and chopped shallots, and sauté it. Add demi glaze, red wine and thyme. Reduce it to half. Place lamb rack, fennel mash potatoes and exotic vegetables on a clean plate, arrange it nicely, and pour sauce on topn of lamb rack. Serve hot.
Coconut, Chocolate and Fruits Dessert
Ingredients
Coconut mousse
Coconut puree – 450 gm.
Coconut powder – 50 gm.
Italian meringue – 250 gm.
Fresh cream – 250 gm.
Gelatin – 10 gm.
Method
Mix the coconut powder and coconut puree together. Prepare the Italian meringue, and pour melted gelatin into the meringue. Now fold the coconut puree, fresh whipped cream and Italian meringue together.
Avocado cold Crème brûlée
Ingredients
Avocado paste – 200 gm.
Sugar – 100 gm.
Egg yolk – 4 pcs
Butter – 75 gm.
Gelatin – 20 gm
Method
Cook the avocado paste and sugar on double boiling method. Add the egg yolk, gelatin and stir continuously. Finally add the butter and allow the mixture to cool down.
Passion fruit curd
Ingredients
Passion fruit puree – 250 gm.
Passion fruit seed – 50 gm.
Eggs -6 pcs
Egg yolk – 6 pcs
Sugar -350 gm.
Corn flour – 20 gm.
Butter – 100 gm
Method
Mix all the ingredients together. Bring to boil until thick creamy texture on double boiler.
Chocolate soil
Ingredients
Almond powder -200 gm.
Flour – 70 gm.
Cocoa powder – 100 gm.
Breakfast sugar – 100 gm.
Salt -1 tsp.
Butter – 100 gm
Method
Mix all the ingredients together and bake at 160 degree C for 15 minutes.
Place all the elements together,neatly on the bed of chocolate soil, and add small flowers for decoration.
