Woman’s Day Special Recipes By Chef Megha Kohli
Image Credit: Fatoush Salad

International Women's Day, a global day celebrated to recognize the and to raise awareness of the challenges they still face in achieving gender equality. The day serves as an opportunity to highlight the achievements of women who have broken barriers and made significant contributions to society, as well as to call attention to the inequalities that still exist and to work toward a more just and equitable world for all. 

And when we talk of breaking barriers the whole new age Female chefs that have surely proved that. One chef who surely has made heads turn is Chef Megha Kohli whose journey from Oberoi hotels, The Olive to Lavaash and now Mademoiselle has been worth mentioning.  

Chef Megha Kohli adds “ "Women's Day is without a doubt a day to pause and reflect on who we are as individuals and the work that we undertake. Knowing that women lead so many organisations around the world, including the hospitality industry it fills me with a strong sense of pride and satisfaction. Being a part of Mademoiselle, which has a team of women who proudly lead it, makes me proud to be a a part of this brand. At Mademoiselle, we collaborate every day to foster a culture of growth that aspiring talents can emulate."

Here are two exclusive recipes by her –


The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. With a deep red hue and trademark citrusy tartness, sumac is one of the most instantly recognisable spices of the Middle East. In addition to its rich culinary history, which dates back beyond the Roman empire, the health benefits of this ancient spice were first documented thousands of years ago in Greek medicinal texts, which noted sumac’s antiseptique qualités.


    Oil 5 tbsp

    Sumac powder 3 tbsp

    Chicken (Boneless) 500 gms

    Garlic (sliced) 10 cloves

    Garlic (paste) 4 tbsp

    Rosemary 5 sprigs

    Green chillies (slit) 5 pcs

    Whole red chillies 5 pcs

    Green olives 20 pcs

    Cherry tomatoes 20 pcs

    Salt to taste

    Basil sprigs handful

    Red Wine vinegar 5 tsp


    The first step is to marinate the chicken with sumac powder (1 tbsp), garlic paste and salt, and set aside.

    Next up, heat oil in a pan and add the sliced garlic.

    When the garlic is almost cooked add the rosemary, green chillies, whole

    red chillies, stir.

    To this add the chicken pieces and sear for about 30 secs on each side.

    In the same pan, add rosemary, green chillies, whole red chillies and

    sliced garlic, sauté for about 1-2 minutes.

    Deglaze the pan using the red wine vinegar.

    Add cherry tomatoes, olives and salt to taste.

    Once the chicken is cooked through, add the basil leaves.


A classic mediterranean fried/ roasted bread salad. The bread used traditionally is called- Khubz, it is leavened. Alternatively, you can use the pita or else make bread crumbs using regular bread loafs. Just toss them with some olive oil/butter, garlic, salt and chopped herbs of your choice and roast them at 140c until crispy.


    Pita breads 2 pcs

    Onion (diced) 2 medium sized

    Cucumber (diced) 2 medium (ideally use english cucumbers)

    Tomato (diced) 2 medium sized

    Red bell peppers (cubes) 1 medium sized

    Yellow bell peppers (cubes) 1 medium sized

    Parsley (chopped) 1/3 cup

    MInt (hand- torn) 1/3 cup

    Olives 10- 12 pcs

    Radish (thinly sliced) 2

For the vinaigrette :

    Olive oil 1/3 cup

    Lemon juice 1 + 1/2 lemons

    Salt and pepper to taste

    Sumac 1- 2 tsp


    Cut the pita breads into cubes, toss them in some olive oil and toast them in your oven at a low temperature till they are crisp but not brown.

    In a large mixing bowl, combine the chopped onions, cucumbers,

    tomatoes, bell peppers with the sliced radish, mint and parsley.

    To make the sumac vinaigrette, whisk together the lime juice, olive oil and

    sumac in a small bowl.

    Dress the salad with the vinaigrette and toss lightly. Finally, add the pita

    chips, and more sumac if you like and toss one more time. Transfer to small serving bowls or plates. Enjoy!