Exciting Indian delicacies

Meenakshi Bhavan, situated in the heart of Gudaibya, is the island's latest hot spot for lovers of vegetarian fare.

Decorated in bright, welcoming colours, the restaurant stands out amongst the crowded lanes during the day ... and at night, thanks to its brilliant neon lighting.

The restaurant was opened earlier this year and has been enticing diners with an array of fresh South Indian delicacies. The venue is also planning to launch a north Indian menu featuring popular favourites in a month's time.

Award-winning Head Chef Shojan C M regularly surprises diners with his skills. He said: "We have one special dish prepared every day and the new menu will be full of exciting choices for customers."

Chef Shojan moved to the kingdom from Saudi Arabia to help set up the kitchen of Meenakshi Bhavan. Originally from Kerala in India, Chef Shojan, 33, who now lives in Gudaibya, boasts 14 years of culinary experience.

He attained a National Apprenticeship Certificate in Food Production from the Government of India after a three-year course and went on to complete a Chinese Cuisine Certification Programme conducted at the Taj Fisherman Cove Hotel in Chennai.

In 1997 Chef Shojan joined the prestigious Taj Group of Hotels and was part of a specialty chef team which served former Prime Minister of India, Atal Bihari Vajpayee, during his trip to Kumarakom, a well-known tourist destination.

Chef Shojan has also worked with other hospitality names across India such as the Welcome Group of Hotels in Gujarat and The Lake Palace in Allepey.

In 2004, he took up a job opportunity with Le Mirage Executive Residence, part of The Garden Group in Doha, Qatar. He was appointed executive chef and won The Garden Restaurant's Best Achiever Award in 2005 and 2006.

During his tenure he also worked in a team set up to supply Indian food for the 15th Asian Games staged in Doha and became renowned for his 'dosas' - Indian pancakes.

As part of his responsibilities with The Garden Group, he also opened an exclusive restaurant - The Garden Expres in Dubai.

In 2009 he joined the Blue Waters Resort in Kochi as executive chef and a year later returned to the region as executive chef of fine dining restaurant, The India Garden in Saudi Arabia.

Alongside South Indian dishes, he also specialises in North Indian and tandoor cuisine.

At Meenakshi Bhavan, Chef Shojan is assisted by a team of nine cooks including tea-maker Seth Nazim who boasts 32 years of culinary experience and Chef Satheesh who is also gaining a reputation for whipping up the perfect circle of crispy dosas in seconds.

The restaurant offers a mini-thali (food platter) for 500 fils and a breakfast mini 'tiffin' for 400 fils everyday except the weekend. It is open daily from 7am to 3pm and from 4.30pm to 11pm.

Chef Shojan shares the recipe of one of his daily specials for GulfWeekly readers.

Aloo Dil Nazz (Four portions)

Ingredients:

Potato 8

(Peel and scoop once half-boiled with salt and turmeric).

Filling:

Cottage cheese 100gm

Grated potato 100gm

Dry nuts and fruits 25gm

Chopped green chilly 2

Coriander leaves 10gm

Turmeric powder 2gm

Garam masala powder 5gm

To marinate:

Curd 50gm

Cashew paste 10gm

Cream 10gm

Garam masala powder 2gm

Salt to taste

White sesame seeds 10gm

Mint Chutney:

Mint leaves 50gm

Coriander leaves 20gm

Green chilly 1

Ginger 5gm

Garlic 5gm

Curd 75gm

Black salt 5gm

Chat masala (available at any supermarket or store)

5gm

Salt to taste and grind it together.

Procedure:

Stuff fillings in to the potato shells then marinate them and coat with sesame seeds. Cook in tandoor or oven for five minutes. Remove and cut into small round pieces and arrange on a platter. Sprinkle with chat masala and serve with mint chutney.