Head Chef Gaurav Ramakrishnan Shares His 3 Special Recipes
Image Credit: Poached chicken/ Ianselicious

Asian cuisine is a perfect fusion of different vegetables, meat, flavours and spices. Head Chef Gaurav Ramakrishnan from Hyatt Centric MG Road Bangalore has shared the 3 special recipes that he created. Poached Chicken With Asian Greens is a humble and healthy dish that dates back to his Hyatt Regency Mumbai days, at the start of his career. The basic preparation and the presentation remain the same, with just some personal touches on the Asian Greens. It is a wholesome and soulful dish. Flaming White chocolate, Mango and Basil Panacotta are made by combining white chocolate with spices; citrus flavours and ginger. This dish is another experiment of his to make some of his favourite flavours work with unusual combinations. Flavoured Potlis is a common favourite for many palettes and taste buds. They are a package of different flavours stuffed inside a potli like a dumpling.

Here are the recipes shared by the chef-

Poached Chicken With Asian Greens


1. Chicken Breast 1 no

2. Carrot 50 grams

3. Celery 50 grams

4. Bay leaf 1 no

5. Leeks 50 grams

6. Thyme 10 grams

7. Star Anise 2 no

8. Black Peppercorns 3-4 no

9. Salt to taste

10. Water For Poaching

11. Pokchoi 100 grams

12. Chinese Cabbage 100 grams

13. Chopped Garlic 20 grams

14. Sesame oil 25 ml

15. Light Soy 10 ml


1. In a vessel with water, add leeks, celery, carrot, bay leaf, star anise, peppercorns and some salt.

2. Get the water to a boil. Reduce the flame. Put the chicken breast in the water. Poach it for around 12-13 mins.

3. Take the chicken breast out and strain the poaching liquid and reserve it.

4. Meanwhile heat a pan, add sesame oil. Once the oil is heated, add chopped garlic saute as per preference, until brown or just translucent.

5. Add the Pokchoi and chine cabbage. Add seasonings and light soy. Saute for a minute.

6. For the plating. Place the Asian greens on a plate (coupe plate preferable). Place the chicken on top of the greens.

7. Pour the hot poaching liquor from the sides. Garnish with bell pepper juliennes and coriander sprig.

8. Enjoy the dish hot. Bon appetit.

4 Flavoured potlis