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Portrait Chef Dayashankar Sharma

article GTR April 17 092-min

1. Tesi: Dear Chef Dayashankar, you worked the iconic Restaurant Tamarind in London and now at South Woodford's Grand Trunk Road. Can you please tell me about you and your plans?

Chef Dayashankar: After I gained my diploma in cooking, I began my career working in the Oberoi Hotels Group before working in reputed 5* hotels across India and Sri Lanka for an incredible four years. In 2000 I came to London and immediately joined Tamarind Group. I became Head Chef at their sister restaurant, Imli, and also opened Zaika in Kensington. Mr Rajesh Suri was the CEO of Tamarind Group and after we worked together for many years, decided to partner and open our own restaurant; Grand Trunk Road.

2. Tesi: Close your eyes and remember the first moment you had food that amazed you. Which moment was that?

Chef Dayashankar: I will never forget the moment when I had a lunch at Rambagh Palace Hotel (a Taj Group Of Hotels In India) restaurant called Swarnmahal the best ever Laal Mans and Gatta Curry and Maas Ka Soola. Other than that, my mother used to make incredible Stuffed fried Indian bread with potato curry; I'll never forget that taste!

3. Tesi: Imagine I would pay you a flight to any food market on this world but I would give you only £20 to buy the ingredients for a dinner with four friends. To which country would you fly and which ingredients would you buy?

Chef Dayashankar: Sure. In India, ingredients are cheap, very good in quality and can easily feed 4 people in this price. Food is cheaper there than any other country. I'd buy Goat Meat, Green Cardamom, Cloves, Cinnamon Stick, local Vegetables , and ground spices, and lentils; delicious!

article GTR Interior-min

4. Tesi: What is your favourite dish and why
(If possible please also send me the recipe)

Chef Dayashankar: Maas Ka Soola (Rajasthani Traditional Crab)

  • Boneless Lamb (thiny sliced) – 800gms
  • Brown onion – 35gms
  • Crushed Coriander Seeds – 5gms
  • Crushed whole chillies – 3gms
  • Crushed cumin seeds - 2 gms
  • Crushed cloves – 2gms
  • Garlic clover paste – 15gms
  • Chilli paste – 4gms
  • Turmeric powder – 3gms
  • Yoghurt – 50gms
  • Ghee – 2gms
  • Oil – 10gms
  • Cinnamon – 1 stick

1. Make a fine paste of the browned onion
2. Cut boneless lamb into thin slices and ad garlic paste, chilli paste and salt. Keep to one side
3. Leave for 15 minutes
4. Add crushed spices and turmeric powder, salt, yoghurt, browned onion paste and oil
5. Leave to marinate for 1 hour
6. Take some live charcoal in a bowl and put the ghee into it
7. Add cloves and cinnamon
8. Smoke the marinated kebab with this
9. Cover properly and leave aside for 1 hour
10. Cook in Tandoor

5. Tesi: What does good food mean to you?

Chef Dayashankar: Enjoying good food is one of the greatest pleasures we have. With Grand Trunk Road, I feel that I'm continuing to educate myself on the intricacies of Indian fine dining, and in turn displaying this to those that dine with us.

Good food, to me, should be freshly cooked with the best ingredients, balanced perfectly with the right spices and ultimately be healthy.

Thank you
Matthias Tesi Baur

For more information please visit: http://www.gtrrestaurant.co.uk 

Address: 219 High Road
South Woodfood
E18 2PB

T: 0208 505 1965

 

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