Ajay Markan is an ace player in terms of food. He is a seasoned hospitality veteran with 32 years of dynamic experience and with leading accommodations and lodge chains of the world, of which 15 eventful years has been overseas. Designated as MasterChef ( Corporate resources ) at a main motel organization in India, Markan is a passionate innovator recognized for out of the field thoughts and sharp enterprise sense, an extraordinary aggregate that has been instrumental in boosting bottom line and growth (while lowering food & exertions fees) for each group he has been related to.

Winner of several awards, accolades, and letters of appreciation, Markan’s fanatics and friends count on him for perfection in every dish, handing over under pressure, and developing gourmand reviews that linger long after the meal is over.

Food generation vs. Traditional cooking

 

Traditional cooking any day!! I trust that traditional cooking is the foundation of the culinary global and without it meals technology is a waste. The traditional cooking majorly makes a specialty of the flavor and texture of the meals. So if this is bang on them, our goal is fulfilled. However, we will utilize the food technology to pep up the presentation.

Best compliment from a visitor

We received a letter from a guest complimenting approximately the flavor of our meals. It seems this individual is a big foodie who loves trying special cuisines. He cited in the letter that out of many cuisines he tried globally, he cherished our meals and compliments it as one of the great meals in India. This made us sense sincerely glad and contented.

Personal favorite dish

Chili Chicken & Khao Suey are my preferred dishes. These dishes are the most famend dishes of Asian cuisine. Though to be had anywhere and primary to prepare, the authenticity and outstanding taste depend on how you prepare it.

Favorite cook dinner at domestic

My spouse Anuradha Markan is an incredible cook dinner in my own family. Sometimes, I experience it is going to be tough to compete with her as each folk are very specific about the pleasant flavor of the dishes and our senses also are mastered in the same manner. She additionally has an extremely good experience of creativity; her meals creations are so gorgeous that we have even introduced a few samples in our menu for food advertising.

Handling customer complaint

Criticism is likewise component and parcel of our industry. In reality grievance gives us possibility to improvise our abilties similarly in our career journey. So we constantly take criticism in an effective be aware.

Prawn in pink Thai curry

INGREDIENTS:

1 tablespoon vegetable oil
2 tablespoons Thai pink curry paste
1 can of coconut milk (can use every day or lite)
1 tablespoon dried lemongrass
1 tablespoon brown sugar
1 teaspoon cornstarch dissolved in 2 tablespoons bloodless water
12-15 prawns, deveined
1-2 cups snap peas (or green beans)
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1-2 tablespoons Thai fish sauce
1 tablespoon clean lime juice
1 cup fresh basil leaves
INSTRUCTIONS:

Heat sesame oil in pan over medium warmness and cook prawns for approximately 2-three mins. Set apart.
Heat vegetable oil in a huge pan or wok on medium warmness. Add the crimson curry paste and prepare dinner for 30 seconds.
Stir in coconut milk, lemongrass and brown sugar. Stir to combine. Cover and prepare dinner for five mins.
Stir within the cornstarch mixture and maintain to cook dinner for another 2 mins.
Add the prawns, snap peas (or inexperienced beans), and bell peppers.
Cook exposed for 4-five mins till prawns are cooked.
Take the wok off heat and add the fish sauce, lime juice and basil leaves. Let it rest for five mins and serve with cooked rice.

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