Homechef Nachiket works for one of the Big Four management consulting firms and is passionate about creating content. He enjoys making recipe videos. With his passion for Indian food and a keen interest in discovering new places, food from all over India is proving to be a wonderful success. Some of his favourite pastimes are his love for travel and collecting knowledge of Indian cuisine. He is well-known on Instagram under the handle @thatindiancurry and believes that Indian food is still the most underappreciated cuisine in the world. He wants people to learn more about it. His social media contribution is a modest step in that direction.
1. How do you define food?
My day begins with preparing my meals for the day's work and to create content because food is my passion. I prefer to prepare more casual meals during the week and intricate, slow-cooked Indian dishes on the weekends. When I'm not cooking, I enjoy visiting new restaurants and trying out different cuisines. The cycle of planning what to make for lunch at breakfast, dinner at lunch, and so on never ends.
2. When and what motivated you to start cooking?
After finishing my schooling and moving out on my town to begin my professional career, I started cooking about seven years ago. I took a 2-month break after that and started learning how to cook from my mother. I initially only cooked for survival, the typical roti sabzi and dal chawal, but as I began to explore restaurants in Hyderabad, I began to learn other different flavours and used to try them on the weekends, which is how my love for cooking began.
3. Please share with us why ghar ka khana interests you?
My opinion is that one of the most calming foods is the food we prepare at home. The simplicity of Indian #gharkakhana is what makes them so delectable and comforting. Every household makes the same dish in so many different ways. You'll be astounded to learn about the numerous layers of recipes because the ingredient pairings are so carefully thought out.
4. Describe your preference for eastern Indian cuisine
I believe that Indian food is excellently crafted, especially when it originates from the east, and that there aren't many complicated steps involved in creating it. Be it Champaran Mutton Curry, their favourite Litti chokha, or fish curry, these meals have such distinctive tastes that it will be difficult for you to not fall in love with them. The flavours of foods from Bihar, Jharkhand, Bengal, and Odisha are just exquisite.
5. Name one ingredient that you can't cook without, and explain why?
I believe that most of my recipes contain mustard oil and a variety of whole spices. Additionally, I recently learned about the power of kasuri methi, which is quickly becoming a staple component in most of my dishes.
6. What one ingredient do you usually feel confident adding to your dishes to make them more flavorful?
Simple meals work best for me; once you master the fundamentals and the method of making that dish, you can simply level it up. Keeping things simple and employing common pantry products are the hallmarks of my cuisine.
7. Which aspect of the Slurrp community do you find the most appealing?
We learn about various cuisines and individuals all under one roof thanks to Slurrp, a fantastic platform for bringing together people with similar but diverse tastes.
8. A quick recipe you would love to share.
Bhuna Masala Chicken
The most flavorful, rustic, and delectable chicken curry recipe. Until it has finished cooking, the chicken virtually melts in your mouth. Though it takes a little longer to prepare, the flavours are really exquisite, so the extra time is more than worth it.
Ingredients:
For The Bhuna Chicken Masala
One 1.5 inches cinnamon stick
1 tbsp cumin seeds
2 tbsp coriander seeds
4 cloves
1.5 tbsp black pepper
4 black cardamoms
6 green cardamoms
2 bay leaf
3 dried red chillies
For Marination
500 g chicken
400 g onions
1 tbsp salt
1.5 tbsp ginger garlic paste
4 green chillies
2 tbsp prepared masala
For The Chicken Curry
4 tbsp mustard oil
1.5 inch ginger piece
12- 15 garlic cloves
3 dried red chillies
A Few fresh coriander leaves
2 tbsp ghee
Method:
For bhuna masala, in a pan, add the whole spices and dry roast for 3-4 mins on low heat. Let it cool . Grind into coarse masala powder. Keep it aside.
For marination, in a bowl, add chicken and rest of the ingredients and mix it well with your hands so that the chicken pieces are coated well. Keep it covered for 10 minutes.
In a kadhai, heat mustard oil and let it smoke. Add ginger garlic and dried red chillies and sauté for till aromatic. Add the marinated chicken and cook on high heat for 12- 15 minutes. Add the remaining ingredients and cook for 4-5 minutes. Add little water keep stirring occasionally, and, till the bone starts separating and the chicken is tender. Add coriander leaves, 1 tbsp ghee. Cover and let it simmer for 4-5 minutes. Do try the recipe and let me know how it goes.
