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As Slurrp Great Indian Cookout returned for its fourth season this month, Bangalore was the third stop of the four-city celebration, on the 16th of November. This year's 'Gully to Gourmet' theme found its perfect stage in India's city of dreams, where three acclaimed chefs demonstrated how humble street food favourites can be reimagined with contemporary finesse. Presented by USHA and co-presented by Aashirvaad, with Foodies Only as associate partner and OTT Play as streaming partner, the competition continues to provide a platform for India's community of 8 lakh home chefs to showcase their talents.
Masterchefs Showcase Their Masterclasses
The event unfolded as a tribute to the legacy of some of Karnataka’s indigenous delicacies and a spin on its street food specialty turned gourmet. Beginning at noon, the event launched into an afternoon of workshops, competitions and demonstrations. Three celebrated chefs took turns at centre stage, each revealing their unique interpretation of Bangalore’s micro cuisines and culinary heritage. Before and after the workshops, home chef finalists competed in the mystery box semi-finale using ingredients like pure wheat vermicelli and and Aashirvaad’s rava, before the final two contestants faced off attempting to upcycle Chef Neha Deepak Shah's recipe into high-end derivatives. The day concluded with the winner announcement and prize distribution, celebrating the spirit of innovation and tradition that defines Indian home cooking.
Chef Shri Bala’s Kadubu With Ranjaka Chutney
What the chef best described as an Indian variant of the Italian pasta, the kadubu made using Aashirvaad’s namma chakki moringa aata was tossed with cooked black chickpeas, curry leaves, vegetables and served with a fiery red chutney made of red chillies, garlic, tamarind and jaggery. Emphasising the need to balance health and taste while also preserving the essence of local fare, Shri Bala says, “I prefer food that doesn’t go overboard to the point where it doesn’t lose its authenticity. Pairing food right and creating an awareness are two important factors that must be inculcated within people who aren’t as educated about local cuisines or authentic street food.”
Chef Kalyan Gopalakrishna’s Bannur Mutton Fry
Talking about why micro cuisines require more attention, Kalyan speaks about the Naati fare saying that it needs to be propagated by more people in a bigger way. “It is simple food but extremely flavourful. Just how Bengali food was once associated with being home-cooked and is now represented on the world stage, that is my vision for this Naati food to be celebrated one day.” Tender chunks of mutton tossed in a special spice blend that he refused to share the secret behind, the Bannur mutton fry was mildly spiced and perfectly balanced with sweet shallots. The confit-cooked style which ensured that the lamb chunks felt rich but moist all the way through, makes for a great small plate or accompaniment to a larger meal with other carbohydrate components.
Ingredients
- 100 gm Bannur mutton fat
- 500 gm bannur mutton cubes, deboned
- 1 teaspoon black pepper corns
- 3 cloves
- ½ inch cinnamon stick
- 2 teaspoons homemade masala blend
- 1 teaspoon guntur chilli powder
- 75 grams green coriander, chopped
- 30 grams garlic
- 100 grams onion, diced
- 100 grams sambar onions
- 50 ml ghee
- Banana leaves
Method
- Melt the lamb fat in a pan and add the cinnamon stick and cloves.
- Add the diced onion and sauté before adding in the garlic.
- Sauté till the onions are brown before turning off the flame and cooling it down.
- Grind the mixture along with 50 grams of the chopped coriander, home made masala and guntur chilli powder to make a paste.
- Melt the remaining lamb fat in a pan and add the Bannur lamb cubes to sauté till caramelised.
- Add salt before stirring, add the ground masala and cook on a slow flame till done.
- Add little water if required while heating ghee in a separate pan.
- Tip in the peeled sambar onions and brown them before adding the cooked lamb meat along with freshly ground black pepper.
- Adjust seasoning, if needed; garnish with freshly chopped coriander and serve.
Also Read:
Chef Neha Deepak Shah’s Rava Pongal Mushroom Risotto
Neha’s masterclass on her take of the South Indian rava pongal transformed the breakfast classic into a bistro-style recipe. The flavours—reminiscent of a classic mushroom risotto—used rava pongal as the foundation for umami-forward mushrooms cooked with butter and shallots to sit on. The simple and comforting preparation was completed with a garnish of fried curry leaves and cashews to bring textural variation as well as aesthetic appeal.
Ingredients [For Rava Pongal]
- 1 cup Aashirvaad rava (semolina)
- ¼ cup roasted and cooked yellow split moong dal
- Vegetable stock/water, as required
- Salt, to taste
- 2–3 tablespoons ghee
- 1 teaspoon whole black peppercorns
- Salt, to taste
Ingredients [For Mushrooms]
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons sliced shallots
- A few curry leaves
- 2 cups sliced mushrooms
- Salt, to taste
Ingredients [For Finishing]
- ¼ cup fried cashews
- ¼ cup grated Parmesan cheese
Ingredients [For Garnish]
- Sautéed mushrooms
- 7-8 fried cashews
- Fried curry leaves
- A drizzle of melted ghee
Method
- Heat olive oil and butter in a pan over medium heat.
- Add the shallots and curry leaves; sauté for 1–2 minutes until aromatic.
- Add the sliced mushrooms and season with salt.
- Sauté until the mushrooms are cooked through and lightly golden. Set aside.
- In the rice cooker, add the ghee, whole black peppercorns and rava to sauté for a minute.
- Add the cooked moong dal, vegetable stock or water and salt; mix well to combine.
- Close the lid and cook until the semolina is soft, smooth and slightly mushy.
- (Tip: If the mixture appears dry, add more hot stock—the consistency should be creamy and flowing like risotto.)
- Add the sautéed mushrooms to the rava mixture in the rice cooker and mix gently to combine.
- Stir in the grated parmesan cheese and fried cashews; adjust seasoning, if needed.
- Spoon the hot rava pongal mushroom risotto into a shallow soup plate.
- Garnish with sautéed mushrooms, fried cashews and crisp curry leaves.
- Finish with a drizzle of melted ghee for a glossy, aromatic finish.
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