Kranti Khanderkar discovers Chef Kaviraj and some of his delicious recipes of this season.
A delicious mix of Oriental, Indian and Continental cuisines; we wonder what it takes to orchestrate such a lavish fare. Nothing but sheer talent and skill. And this is the trademark of a truly talented and gifted Chef like Chef Kaviraj Kihlani.
Kaviraj Kahilani aka Chef Kaviraj has around 12 years of experience in Hotel Management & Catering Technology. He is the author of a book named Arabic Cookery. He has worked in many reputed hotels like Hotel Sun-n-Sand, Mumbai, Taj Group, and Kuwait Airways as a sky chef and trainer for cabin crew services.
Kaviraj has been in the teaching profession from many years. He has taught in many recognized colleges. And currently he is a Principal of Mumbai College of Hotel Management & Catering Technology, Mira Road.
He entered this profession because of his interest and his fondness for teaching. “I gained a wealth of knowledge from an early age. And I wanted to share this information and knowledge that I had acquired for myself, so I thought teaching will be the best option, and therefore began my teaching career as a teacher of cooking and hotel management in various colleges,” Kaviraj expressed.
Kaviraj had been interested in cooking right from the time he was a small child. His mother was a fantastic cook and little Kaviraj spent hours watching his mother cook tasty and aromatic delicacies in his kitchen. According to him, his mother inspired him a lot to get the basic things (cutting, chopping and making my own food in the house-hold) right and soon made up my mind to pursue this as a profession.
“I used to see my mom in the kitchen preparing a variety of food items. I always followed her in her cooking activities, which I think helped me become an expert in this field,” He said reminiscing of a younger days.
Kaviraj’s mother is very proud of him, as has become, sort of cooking connoisseur at a relatively young age. “Kaviraj obtained excellence in coming up with his unique fusion recipes. He loves to teach and meet different kinds of people.
I always use three words to describe him. First is committed, second competitive and third is compatible,” said Komal Kahilani, Kaviraj’s mother, who is also a certified diploma holder in cookery.
In spite of his keen interest in cooking, he also likes paintings, reading books of different genres, and listening to music.
With around 12 years of experienced in cooking, Kaviraj still loves to live the simple life. Though he has envisaged several delicious dishes for many food lovers, he likes to have steamed rice and Dal fry in his regular meal.
Kaviraj cooks like a dream – he uses interesting, innovative ideas to add that spike to daily meals. He has even a small research kitchen, especially to experiment with recipes to help bring to life the maximum number of taste buds.
Kaviraj is also keen in ensuring hygiene while preparing food. According to him, it is important that hygiene be maintained to the max in rainy season.
You can try some tangy-mildly spiced chaats with a touch of fusion into it, Chinese potato vada chaat, Mexican sev puries and some Malaysian ragda pattice could be mouth water-ing delicacies, it is basically to add a little more excitement while enjoying the down pour. Also some piping hot bowls of soups are ideal for those who like to be on the weight watch 24 x7. A corn broth or pureed corn and pepper soup,a roasted corn and baked bean shorba could be an ideal suggestion too. For desserts, I would prefer to go for some hot and warm concoctions like a malpua and kiwi rabdi sandwich, a warm bread and butter pud-ding with some rich chocolate walnut sauce, or some sweet corn pudding layered with coffee flavored cream cheese custard served with a brandy sauce.
Some flavoured dishes and desserts for this season recommended by him include:
You can try some tangy-mildly spiced chaats with a touch of fusion into it, Chinese potato vada chaat, Mexican sev puries and some Malaysian ragda pattice could be mouth watering delicacies, and it is basically to add a little more excitement while enjoying the down pour.
Also some piping hot bowls of soups are ideal for those who like to be on the weight catch 24x7. A corn broth or pureed corn and pepper soup, a roasted corn and baked bean shorba could be an ideal suggestion too.
For desserts, I would prefer to go for some hot and warm concoctions like a malpua and kiwi rabdi sandwich, a warm bread and butter pudding with some rich chocolate walnut sauce, or some sweet corn pudding layered with coffee flavored cream cheese custard served with a brandy sauce.
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