Here's How Chef Nishant Choubey Spelled Magic At HT City Unwind

India’s biggest food and music festival HT City Unwind is going on and we can’t keep calm. This amazing fest kickstarted on 7th October i.e., Friday, and will continue till 9th October i.e., Sunday. Apart from so many food stalls, music, and fun, it has Slurrp Masterchef Cookout hosted by many of our beloved celebrity chefs. HT City Unwind has so much to look forward to and you should not miss it!!

This three-day event, being organized at Jawahar Lal Nehru Stadium in New Delhi, promises so much of good food, fun, and laughter. Slurrp has initiated for giving an amazing opportunity to home chefs to share the stage and cook with their favorite chefs in live cooking sessions. The first day of the fest featured chef Kunal Kapur, chef Vaibhav Bhargava, and chef Nishant Choubey. These chefs not just cooked some of their exclusive recipes but also entertained the audiences. 

On the second day, the fest is all geared up to witness the presence of chef Tarun Sibal, Chef Nishant Choubey, and Chef Noah Barnes at Jawahar Lal Nehru Stadium. Chef Nishant Choubey will once again spread his charm at the event, and we are too excited. On the first day, chef Nishant Choubey not just cooked with his fans but also grooved his belly during his live session. He said, “there is this unfair perception that cooking should always be a very grave, serious affair. I am the happiest when I am cooking and hence, dancing on stage was definitely a highlight for me (laughs). But yes, coming to anything organized by Hindustan Times, is like a homecoming for me. The response has been great. I am glad people found the session so insightful and fun, and I am hoping this would warm them up towards olives, an extremely healthy, versatile ingredient that deserves all the praise.” 

On the second day as well, chef Nishant Choubey will take over the Slurrp Masterchef Cookout zone and will share his exclusive recipe of Penne Salumeria and Penne Caponata with his fans. Before you start scratching your head as to how to make these, we have your back. Here’s the recipe.

Penne Salumeria 


  • 2 packets penne 
  • 500 gm cold meats
  • Garlic
  • Olive oil 
  • Chili flakes 
  • Oregano 
  • Puff pastry if possible 
  • 500 ml olive oil
  • 750 gm parmesan cheese (grated)
  • 500 gm butter
  • Refined oil 
  • South African apples 
  • 1 tsp sugar 1 tsp 


  • Boil penne in hot water. Ensure there is enough salt in the water.
  • In a pan, caramelize South African apples with some butter and sugar.
  • Take a separate pan and add a bit of olive oil. Add cold meats till it becomes nice and crunchy.
  • Take them out and in the same pan add garlic, chili flakes, oregano, and butter.
  • Add penne and toss it.
  • Add some grated Parmesan and cover with puff and bake it for 2 minutes at 180 degrees 
  • Serve with crunchy cold meats and apples on top 

Penne Caponata 


  • 2 packets penne or any pasta 
  • 500 gm eggplant 
  • 500 gm red and yellow capsicum 
  • 2 kg zucchini 
  • 2 kg tomato sauce (Pomodoro) 
  • 1 lt cream 
  • 500 gm butter 
  • 500 gm parsley 
  • 250 gm peanuts 
  • 500 gm fresh basil 
  • 500 gm parmesan cheese 
  • 500 gm olive 
  • South African pears a few 


  • Boil the desired pasta in hot water and salt.
  • Drain and keep it. Don’t forget to sprinkle some olive oil on top.
  • In a separate pan add olive oil, eggplant cubes, zucchini cubes, and pepper cubes and sauté. Add some olive for that extra tang.
  • Add tomato pomodoro, a bit of butter, and basil. 
  • Make the pesto by blending basil with olive oil, garlic, Parmesan cheese, and pine nuts.
  • Toss the pasta in caponata and blend in pesto and parsley.
  • Serve with a few slices of South African pears on top.

So, when are you canceling all your plans and heading to India's biggest food and music festival happening in your city?