Tag: Destination

TK’S Oriental Grill, Hyatt Regency, Delhi – a ‘behind the scenes’ with Chef Rohilla

“Enjoy yourself. It’s later than you think.”
Chinese proverb

I was at the Hyatt Regency Delhi a few days ago to shoot part of their new menu as the season changes. It was a fun, exciting and colourful shoot as always. My last one covered the very sweet stalwart corporate pastry Chef Bungla. This time around I was in for another exciting day as I spent a large part of it shadowing the energetic, persevering and friendly Chef Rohilla, chef de cuisine at TK’S Oriental Grill. With TK’S Oriental 20 Anniversary celebration starting from 21st September 2015, the timing couldn’t have been better!

It’s always a great learning experience to shadow a chef, this one seemed rather young and new. Yet once he got down to business, he sparkled! Passionate, efficient, good team leader and very easy going, he’s another feather in the Hyatt’s cap. An Indian teppanyaki specialist who has trained under the experts, Chef Rohilla adds his own set of secret sauces and creativity to this popular restaurant.

An avid fan of cricket and Hindi movies, this young spirited chef  is a jovial, meticulous and down-to-earth person. With nearly 11 years of experience in kitchens across the Indian subcontinent, Chef Rohilla has built a strong foundation for his preferred cuisine type, oriental cuisine.

Tossing eggs as high as vegetables, he enjoys every minute of what he does, and the attention he gets. I watch with my fingers crossed. He’s good at it! As good as he is with stirring a mean sauce, as making a spicy chicken salad, as adding that special crispy touch to the lamb chops. The chef animatedly talks you through his experiences, his food influences and much more. As busy as he is clearly popular, his young team exudes the same positivity and enthusiasm.

Working in perfect sync, it was an absolute delight to see them get the menu together. Bit by bit, each bowl is plated with love and care, each platter lavished with attention, the aesthetics balanced beautifully, the passion shining through. Here is some of what you might savour at  TK’s Oriental 20 Anniversary celebration.Ever since it’s opening in 1995, the reputation of TK’S Oriental Grill has been built on its fine food and  lively atmosphere. Widely recognised as one of the first teppanyaki kitchen-style dining venues in Delhi, it is also one the oldest restaurants to serve authentic Japanese cuisine.. The live sushi preparations and the drama of the chefs in action behind the hot grills makes TK’S Oriental Grill an entertaining dining option.

Do join them as they celebrate their 20th!!

{The celebration is on from September 22 to October 1, 2015 & October 20 to 29, 2015. Only dinner. For more information, please contact Chandan on + 91 98713 45577 }

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Coppre … Indian traditional copperware. Reviving old traditional skills, timeless designs

“There is no creation without tradition; the ‘new’ is an inflection on a preceding form; novelty is always a variation on the past.”
Carlos Fuentes

 It’s no secret that I love amassing kitchen collectibles, the incorrigible prop collector as it may be! It’s a passion I have stoked for years, even before the blog began, and I don’t see the passion diminishing. Glassware, ceramic, stoneware, metal ware all call my name, be it from India or overseas. It’s an obsession I try to tear myself away from, each piece has a story!

The house now resembles a museum of sorts, with old kitchen collectibles dotting nearly every visible space, yet I march on greedily at times! Nothing seems to stop me, the better half still as accommodating and indulgent as ever. My favourite medium remains metal ware. So I was elated when the good folk from Coppre asked if they could send me something from their collection. Yes please I said, I would be honoured!

Coppre … inspired by creating beautiful things. Objects that are crafted by hand embody a unique identity. And convey a special sense of purpose. We look at objects from yesteryears and marvel at the craftsmanship. It never ceases to amaze us how every utilitarian object had an element of ornamentation. And vice versa. So many handcrafting traditions have ceased to be. There were game changers. The colonisers, the industries. And today, the dynamics of a market driven economy.

… the plan. To reinvigorate. And make old artisan traditions come alive. That’s what we love to do. To make beautiful things, that matter. Things that are owned, treasured, loved and then passed on. Things that make you feel good and do good. Because it gives us joy. And purpose.

My love for Indian metal ware dates back to my first little copper tumbler I bought from Vishwanath ki gali in Benaras, now Varanasi. It’s been decades since I’ve visited but the Coppre jug brought a flood of memories back.

Make a morning ritual of drinking copper-charged water with the Terracopper Jug. With a combination of handbeaten etches and plain surface, the jug reveals the innate sheen of copper. The silhouette is inspired by the simplicity of earthern water jugs. 

I used to religiously keep the little copper glass full of water every night and glug it down the copper-charged water first thing next morning. It was a ritual and held a deep connect with Benaras, where we spent most of our childhood summers. My daughter was there on a college trip last year; her sketches of Varanasi below captured some of my favourite memories….…and that resonates with what Coppre has done. It’s brought alive an age old tradition, breathed new life into a dying art, and they’ve done it with class. It’s the craftsmanship they have resurrected, hammered metal now so popular in the West, is available here. The possibilities are immense. Copper is a beautiful metal, artistic, long lasting and has great medicinal properties.To reconstitute and revive is the Coppre promise. To breathe new life into our heritage. What a beautiful journey they’ve undertaken. It’s no small task but look at how brilliant the beginning is.  Because this is what they do best – design | craft | propagate. This will bring the spotlight back on our artisans, our craft, and our heritage. Do stop by and look at their range – everyday use, corporate gifting, wedding souveniers. It’s uplifting, it’s inspiring and it celebrates the revival of an almost lost art…

… and they do it in style. Beautiful craftsmanship, stunning finish, great packaging, thoughtful bag of polish, cloth bags to protect, useful instructions, international shipping. What more can one want ask for ….

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Nolen Gur Rice Kheer & traditional delicacies in Kolkata #Indiancuisine #fooddiary

“Food is not rational. Food is culture, habit, craving and identity.”
Jonathan Safran Foer

Nolen Gur Rice Kheer meant yet another trip down memory lane! Our trip to Kolkata some time ago was delicious. For a non fish lover, I was a little iffy. I needn’t have been. There is so much, and so much more Bong food has to offer, that Kolkata grows on you. There is good food everywhere. Since it’s relatively inexpensive, it’s quite easy to over eat as well! From Ballygunge Place to Bengali sweets galore, to the best streetfood {puchkas forever}, to nostalgic ancient Jewish bakeries {Nahoum & Sons}, and then to good old Flurry’s, the city has it all and more!

Bengalis and food go hand in hand. They are a passionate community. Tight knit, artistic, energetic…and food obsessed. You just need to begin talking about Bengali delicacies in Kolkata on any social media channel, and the response is absolutely amazing!  Bongs from across the globe will come and join with gusto, large heartedly share ever little Bong food detail, discuss recipes, the origins, how they make it at home … and if you are lucky, even invite you over for a meal!

Just recently the husband was in Kolkata and I mentioned Nolen Gur to him. The ‘foodie habit of asking for ingredients are specific‘  now runs quite deep, and I can take the credit for some good training. Each time Mr PAB goes anywhere I just have to mutter a few edibles that would be nice to have. Literally a million phone calls later, I know he’s coming back with his bags full of things to cook!

Winter is THE season for Nolen Gur as it is available for a very short window through the cold weather. A number of Bengali Sweets in Kolkata during this season find Nolen Gur featured within –  nolengurer shandesh, korapaaker sandesh, kanchagollas, gurer rosogolla, nolen gurer payesh. So I was really excited to receive my stash of Patali Gur {the solidified version of Nolen Gur}. I had my research done before hand, and the simple yet flavourful Nolen Gur Rice Kheer was being stirred the next morning. The flavours were subtle, teasing the palette very gently yet so characteristic of this jaggery! They shined through!

Authentic Bengali cuisine in Kolkata is easy to find, and posts a formidable list! This list is infinite, both sweet and savoury. I asked a very sweet Bong friend to list her favourites. Here we go in no particular order … Chingri malaikari {prawn curry with coconut}, Ilish bhapa {hilsa fish}, Shukto {mixed veg}, Doi maach {fish curry in yogurt}, Mishti doi {sweet curd}, Nolengurer shandesh {sandesh made with jaggery}, Aloo posto {potato with poppy seed}, Paatishapta.

So you know what to order next time you visit Kolkata. Do make sure you drive around the city too. Iconic yellow ambassadors, Victoria Memorial, the flower market which begins at dawn. The colonial architecture is jaw dropping. Roads and roads of ancient classic European style buildings, roads well planned … yet sadly all but forgotten. It’s almost like you are in Europe until you wake up to the traffic and cacophony around you. If only the buildings were well maintained, if only!

[print_this]Recipe: Nolen Gur Rice Kheer

Summary: A simple yet characteristic version of the Indian rice pudding, Nolen Gur Rice Kheer, has lilting, endearing flavour. Characteristic of a special Bengali delicacy, it is sweetened by a jaggery which is available for a short time during winter. In this vegetarian pudding, the patali gur is not cooked. It is simply stirred through the thickened pudding in the end to sweeten the cooked rice.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 1/2 cup rice, washed, dried, ground
  • 1 litre full fat milk
  • 200g cream {optional}
  • 1/2- 3/4 cup nolen gur shavings

Method:

  1. Place rice, milk and cream in a heavy bottom pan, stir well and simmer  uncovered for about an hour until the rice is cooked, and the milk reduced to make the kheer nice and creamy. Stir every once in a while to make sure it doesn’t catch the bottom of the pan.
  2. Once quite thick {batter consistency}, take off heat and leave to cool for about 30 minutes.
  3. Stir the gur shavings through until dissolved. Taste and add more gur shavings if desired.
  4. Turn into earthenware pots or pudding bowls to set. Chill for a couple of hours until set
  5. Note: You can serve this warm too.

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Jaipur… a trip down memory lane #India #travel #Jaipur

“Atithi Devo Bhawah” Maharaja Jai Singh II

Writing about my trip into Old Delhi not so long ago evoked considerable interest. India has such a diverse and vibrant map, that it’s fun to talk about what the country has to offer. Sometimes getting off a recipe allows me to pursue something I enjoy otherwise, travel through India. I’ve done a fair bit of travel across the length and breath of this beautiful land. It’s a wonderful feeling to share a few bytes! We spent precious days in Srinagar in March last year, probably our most memorable trip in a while as we flew into the beautiful valley. Srinagar was truly ‘Paradise on Earth’. Soon after, bitten by the travel bug yet again, we headed for Leh, another absolute gem but so different from anything you can think of. We couldn’t get enough of it, and will hopefully go back there someday!

India is as diverse as diverse can be. Every nook and corner has something special to offer. Living in the NCR makes travel to cities like Agra, Jaipur and Amritsar quite easy to visit. Just a road trip away, it’s time to dive into one of my favourite cities to explore – Jaipur. With good expressways that lead to a city ready for international tourists, if you drive to Jaipur, make sure you take a breakfast or tea break at one of the dhabas en route!Winter is generally high season and even though there are a number of budget hotels in Jaipur, getting a reservation is quite difficult. Book in advance if possible, especially if you plan to be there during the festival season.  We visited Jaipur a couple of months ago as guests of the JW Marriott. While this might cater to slightly high budget guests, there are a number of affordable hotels in Jaipur as well.

With festivals like the Jaipur Literature Festival held annually since 2006, there are a plethora of hotel options available. If on a shoestring budget like friends of mine who visited in November last year, the best option would be bed and breakfast hotels in Jaipur.  Once comfortably settled in, the city is yours to enjoy.

We had a really nice tour guide and taxi that the hotel provided. What ensured was two days of fun, fun and more fun. Jaipur is a beautiful city with the awe inspiring architecture, so well looked after too. Heritage around every corner, it is really well planned. The Pink City as Jaipur is also called, is truly ready for the global tourist, and is a photographers delight!

Spots not to be missed … to begin with , the City Palace. It can knock your breath away. Beautifully maintained, clean, embellished  doors in the central courtyard for every season, puppet shows, some souvenir shops too. Interesting bric a brac, old buggeys, family trees all delight the visitor.

Just outside the city palace is Hawa Mahal, an architectural marvel. Dated in history, it’s a beautiful facade that has hundreds of small balconies and windows that allowed women in purdah to sit within and watch processions in the days of yore. The Hawa Mahal has a fascinating facade, while interesting shops dot the street around. Clothes, quilts, leather, silver, accessories, souvenirs … but don’t forget to bargain as you can get easily fleeced!Your next stop should be Amer Fort sitting atop a hill. Just the drive up to the fort will amaze you. Precision of architecture, huge bolstered walls made of heavy rocks, beautiful landscape. One is filled with wonder at how something so gigantic and perfect could have been constructed so many hundred years ago. Yet another well maintained historical building, and it is heartening to see so many local tourists visiting the fort over weekends.

How can you visit a city and not eat? If you are looking for fine dining, head straight for the JW Marriot. With four classy restaurants, there is something for everyone there. The 24 hour coffee shop will leave you wishing your stomach was an endless pit. The choice blows you away, with the freshest best food. If it’s Indian you crave, the Saffron is highly recommended. Make sure you try a signature smoked butter chicken, silky smooth saffron paneer, finger licking good maa ki dal and garlic naan. Also make time to stop by the Jaipur Baking Company at the hotel as it churns out the best freshly baked goodies money can buy!

If you are out in the city, and would like a quick meal stop then the Spice Court will not disappoint. We had the best famous Lal Maas at the beautiful Spice Court. The restaurant has a colonial feel to it, and offers a nice laid back atmosphere. No one seems to be in a hurry. For the sweet tooth, just alongside is a patisserie which offers the great desserts. Enter it and for a moment you get transported to a Parisian cafe.

We hit the best local food joints too, and we couldn’t get enough of them. Must tries include pani poories, local word famous ghewar and of course the kachoris. Go with an appetite because the kachoris in Jaipur cannot be found elsewhere. Rawat ki Kachori has the best {read BEST} kachoris in town. Eat a couple, pack a few …you will not regret carrying back ‘the taste of Jaipur’. It one of the only ways to keep the holiday alive after you leave the Pink City!

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Walking through the streets of Old Delhi on a cold winter morning #props

‘Food is not rational. Food is culture, habit, craving and identity.”
Jonathan Safran Foer

There can be nothing better than an impromptu walk through the streets of Old Delhi on a cold winter morning. Unplanned turned out even better. One day, a couple of weeks ago, I tumbled out of bed feeling restless and tired of work. The cold had been getting to me, work progressing slow and somewhat unsatisfactory! I needed a fix, and for me it was an instant decision.

With Mr PAB away in HKG, it was a free day. I literally tumbled out of bed into a very foggy and cold morning. Then bitten by the familiar addictive ‘old delhi bug‘ once again, within the hour I was on a train into the beautiful old city. The experience is always enriching, and to my delight, I found this impulsive visit an eye opener.For me, Purani Dilli or Old Delhi, or the walled city too as it is sometimes called, is synonymous with two things. Prop shopping is the big bait for the incorrigible prop collector that I am. And obviously, some of the best places to eat in Delhi is the other. It’s the ambiance that charms you, tempts you to go back over and over again – the flavours, the sights and sounds, the cacophony!

No North Indian food is complete without sweets, and the streets of the old city do not disappoint! Having never been to Old Delhi during the peak of winter, I was elated to dive straight into a light, airy and heavenly bowl of the elusive Daulat ki Chaat. Pure love!! It was everything Pamela Timms wrote it to be in her beautifully written book on Old Delhi – Kheer, Korma & Kismet! In the back of my head, the pages of her book turned, one by one. So much connect. Felt like kismet.

A quick chat with the gentle, sweet salesman and a few quick clicks later, I set off towards Jama Masjid. I wandered down the street which is home to some of the best restaurants in Delhi that offer old world rustic charm. Fresh, artisan food, aromatic, as spicy as you like it, flavours hard to find elsewhere. It was early and I wasn’t hungry for a meal, so just took in the flavours wafting through the air while lunch was being prepared. No sense of urgency at all, a languid charm, a nip in the air, lots of tea brewing everywhere..

Like most restaurants in Delhi, there is plenty of choice on offer here, though mainly North Indian cuisine. Since I was alone, I had plenty of time to take it all in. One place that caught my eye was a tiny little eatery offering Wazwan, Kashmiri cuisine. The tables already full with folk enjoying a late breakfast or an early lunch perhaps, the restaurant owner, an old man, was quite happy to chat with me. We talked about Srinagar since I had been there just last year, typical dishes {goshtaba, rajma, haaq, tabaq maaz, rogan josh}, that they cook everything on the first floor, how people come from far and wide to eat their food. I was really tempted but alas, with no appetite, instead opted for a nice cup of Kashmiri Namak Chai {salted tea}. What a revelation. Salty tea … deep, earthy, warming. Almost soup like! The best part was that the old man refused to take money for it. And that stunning samovar… a thing of everlasting beauty!

The samovar reminding me of why I was here, but sadly the shop I went in search for was shut. Quite disheartened, I hailed a rickshaw back to Chawri Bazaar and reluctantly stopped at a random copperware shop. Must have been my lucky day as the owners were more than happy to oblige! I returned giddily happy with stuff I fell in love with, stuff they couldn’t understand why I was so happy to buy. Once cleaned up, it shone. And how!!Spirits revived, it was another rickshaw ride again, this time to Khari Baoli as I had a promise to keep. Since it was past noon, the market is packed. Being Asia’s biggest spice market, trading is at a frenzy. The crowds carry you along, and it’s easy to get lost in all this mayhem. Visit it during winters as in summer the crowds can be pretty overpowering if you know what I mean. Bought some enamelware for a friend, some dry fruits that are always a part of the shopping list, took in the sights, sounds and smells… then very satisfied headed back to the train station. It was time to go back.

With a head full of memories and a bagful of goodies I reached home cold, exhausted but so so happy! I love any trip into the old city. The next trip will be on an empty stomach and with friends. The charm beckons you, the aromas call your name … kormas, rotis, rusks, sewain… it’s a food paradise. A food prop paradise too if you are lucky!

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Food feature | RIVAAYAT … A Royal Indian Experience at Saffron, Trident, Gurgaon, & a Murgh Hara Pyaz recipe from Chef Izzat Hussain

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky

Food is the greatest healer, the greatest giver of comfort, and offers the best form of nostalgia to the culinary senses. It climbs up a few notches higher when it enters the royal kitchen. Imagine next, an intriguing combination of medicine and food. ‘Rivaayat – The Indian Culinary Conclave’ an initiative by The Oberoi Group made this possible with Izzat Hussain @ Saffron, Trident, Gurgaon.“Food is Medicine” is a term which was originally coined by Hippocrates, the father of Western medicine. It was his belief that eating wholesome food is the basis for good health, and it is this belief that forms the foundation of {Dr} Chef Izzat Hussain’s food philosophy. The uniqueness he brings to the table is how he seamlessly weaves Unani medicine and research of ingredients into his repertoire of royal Awadhi recipes.As part of this unique culinary initiative of The Oberoi group, I had the pleasure of experiencing a finely created meal at Saffron, Trident, Gurgaon. The fine dining Indian speciality restaurant has celebrated Chef Izzat Husain unveil secret recipes at Saffron. Rivaayat invites you to experience the magnificence of the royal kitchens of Awadh as he recreates treasured Indian classics like the Kakori Kebab, Gosht Yakhni Pulao, Zafrani Nehari and Baqakhani. 

Izzat Husain is known for taking Awadhi cuisine across the globe. He is a food enthusiast, working hard for several years to search and revive authentic recipes of Mughlai, Awadhi & Lakhnawi cuisine. He has learnt the cooking techniques and procedures from old cooks, house wives and foodies of royal families. Few of his specialities are Murgh Mewazad, Karhai Ghosht and Kebab Makhmali.

With the ever so sweet Mallika {Manager Comm, The Oberoi, Gurgaon} and Executive Chef Sandeep keeping me good company at aesthetic and beautiful Saffron, I set off on this delicious journey. The starters {or fillers as I call them} were specially good, and for me a meal in themselves. I loved the Gosht Parchay, the Chicken Tikka which were vastly different from any I’ve had before; a melt in the mouth goodness about with addictive flavours. The Galouti Kebab on the little ulte tawa ka paratha was a winner too. The 2 chutneys accompanying the starters were amazing. An Olive Green Chutney {fresh coriander and olive oil} and a Thoom Chutney {emulsified raw garlic chutney} both fresh, bursting with flavour, robust and earthy. Chef Izzat Hussain doesn’t believe in using water in his cuisine. The chutneys had a base of oil, and his curries are cooked in milk!

Time for the main course which arrived in gleaming katoris, little bowls of wonder. Lots of them. The menu is vast, and very interestingly offers a huge selection for both vegetarian and non vegetarian options. By this time the gentle Chef Izzat had joined us at the table. His belief is that milk or dairy cuts the acidity of the meat, thereby allowing easier digestion. I loved his signature Malai Boti Kebab which just melted away into oblivion. Also the Murgh Begum Pasanda, and a Mahi Korma, royal treatment all the way. I liked the way every little katori {bowl}  held its own ground with stand out flavours and spice blends.

What took my tastebuds to happiness was the Paneer Chukandar. I loved the way the chef brought this pairing together. So creative! The Sabut Moong with saffron was comforting, though cooked with cream, so a little heavy. Next the veg Shahi Korma, pillowy soft vegetable koftas wrapped in a luscious gravy. That tomatoes were not part of the ingredients was something quite enjoyable. This is what I like about Awadhi cuisine….caramelized onions and dairy that bring about beautiful red hues to the dish.{The camera had been done away with by now}. On the side were breads … Sheermal, Gullafi Kulcha and Izzat ki roti. The Izzat ki Roti was by far the best. A multigrain, crisp flatbread that was addictive good, one that you could nibble away at all day long! The name of course comes from the creator …Chef Izzat Hussain. The chef said that this special roti is now very famous across Lucknow.

Did I mention the Buraani Raita? Yum! Found it’s place on the platter alright! Oh yes, and there were 3 biryanis/pulaos that followed. A good to the last grain Kaju Biryani, and a couple of others – Gosht Tursh Pulao, and a Chicken Biryani which I could not try. Alas! Too full. Some Awadhi murrabba might have worked digestive magic here…. was I stuffed! That the meal was royal was obvious. ’twas heavy food I tell you.

Dessert was delightful as dessert should be. Despite obviously being stuffed to the gills, the array of desserts tempted. I sampled the Chhena Kheer, Taar Halwa and Shahi Tukda. The Shahi Tukda was my absolute favourite … a full bodied Stollen like bread with raisins and saffron formed the base. I have to say all 3 desserts were excellent. Not cloyingly sweet as a halwa or kheer can threaten to be. They were just right for me, with Exec Chef Sandeep letting me on Izzat Hussain’s secret. A dash of lime juice will always cut away the feeling of dessert being exceedingly sweet! Nice tip!
 I also came away with a box of the most yum fudge chocolaty cookies, a gift from Exec Chef Sandeep!

Trident, Gurgaon is presenting its Rivaayat, a celebration of the Indian Royal experience at its award winning Indian cuisine restaurant – Saffron between 19th January and 25th January 2015.

Awadhi cuisine hails from the city of Nawabs, Lucknow. This cuisine consists of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadhi cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, dry fruits and rich spices like cardamom and saffron.The Lucknawi cuisine I have had in the past has been vastly different. Lighter on spices and milder to taste, obviously the food I’ve had in the past wasn’t this royal!! With my mother belonging to Lucknow, it is a city and cuisine which I enjoy a lot. I did ask for a simple, quick flavourful everyday recipe from Izzat Hussain’s vast repertoire. Here it is, a Murgh Hara Pyaz {Chicken with Spring Onions}, and as the tagline goes …  absolutely fresh, delicious and healthy!It’s a light, summery, quick, fresh dish. I added a dash of cream towards the end to make it a ‘winter comfort food dish’, more lime juice, green garlic and onion scapes and loads of fresh coriander to make it ‘wintery’. It was really good with fresh lachcha parathas!

[print_this]Recipe: Murgh Hara Pyaz

Summary: Murgh Hara Pyaz {Chicken with Spring Onions}, as the tagline goes,  absolutely fresh, delicious and healthy! A simple, quick flavourful everyday recipe from Izzat Hussain’s vast repertoire.

Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients:

  • Chicken breast boneless julienne – 160 gms
  • Spring onions cut into batons– 60 gms
  • Fresh coriander – 5 gms
  • White butter – 20 gms
  • Salt to taste
  • Lemon Juice – 10 ml
  • Garlic – 5gms
  • White pepper to taste

Method:

  1. Heat butter in a pan and add garlic. Add the chicken juliennes and sauté.
  2. To this add the spring onion batons and cook on high flame.
  3. Add salt, white pepper , lemon juice and coriander and mix well.
  4. Serve hot

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