With a waitlist that diners may be sitting on for over a 12 months and a half, New York’s Bungalow makes each meal on the Indian restaurant particular. Celeb chef Vikas Khanna, identified for being one of many unique judges of MasterChef India, goes by way of a complete day of prep, as he replicate on the Michelin-starred spot’s runaway success. “It’s scary as a result of expectations are so excessive, however on the similar time it additionally retains me on my toes to ship it each single night time,” he says.
First, Khanna begins the two-day course of of making his favourite dish on the menu: the spice-roasted pineapple curry. Turmeric, chili powder, and loads of different spices are roasted and floor up earlier than being massaged into giant slices of pineapple. The fruit start to launch its juices and is dropped in a brine that releases much more sweetness. Mustard seeds, inexperienced chile paste, and turmeric are cooked down in water and coconut milk to serve across the caramelized pineapple, topped with a tiny dollop of spicy banana ketchup.
Then, Khanna begins prepping the aromatics for the yogurt kebab, which was known as among the best dishes within the metropolis by the New York Instances. The spiced yogurt is piped onto a sheet pan and frozen earlier than being rigorously wrapped in kataifi — skinny “noodles” of phyllo dough which can be in style in Center Jap delicacies. The kebabs are frozen another time to keep up their form being deep fried, making a crispy pocket full of scrumptious heat yogurt.
After a fast break to construct a floral association within the form of Ganesh on the glass-covered roof, Khanna returns to the kitchen to stroll by way of the paratha- and naan-making course of. The breads are shaped recent each morning and baked recent for each order in order that they go away the kitchen steaming scorching.
Anarkali rooster is prepped subsequent, with layers of pomegranate in each stage of prep: in a marinade, glaze, and served alongside a chutney made with pomegranate seeds. After the rooster is charred in a tandoor oven, it’s coated twice in a cheese and pomegranate molasses sauce. Khanna ends with prep for a saffron and mango dessert, impressed by in style Indian cassata ice cream. He admits that the dessert is impressed by Jean-Georges’ signature egg toast. As service begins, many iconic dishes make their means by way of the kitchen, like malwani fish tikka with a particular marinated salmon, the yogurt kabob, and a particular espresso mousse-filled dessert that Khanna brings to each desk celebrating one thing particular at Bungalow.
The power within the restaurant turns familial throughout an evening of service, Khanna says. “It’s nearly like visiting again dwelling, your loved ones. However there’s an enormous marriage ceremony occurring and someway I’m the bride’s father, who’s ensuring all people’s joyful. That’s my job right here,” he jokes.
Watch the newest episode of Mise en Place to see how Khanna and his crew are creating a brand new pantheon of recent Indian dishes that mix basic substances and modern strategies.
