Kitchen On A Vacay

Kitchen On A Vacay

Caesar Cold Mixture

By Chef Ashish Singh, Nueva Bar & Dining

Asparagus : 250gms
Mayonnaise : 25gms
Feta Cheese : 15gms
Lemon : 1 Unit
Iceberg Lettuce : 75gms
Garlic : 5gms
Salt And Pepper : As per taste
Thai Red Chillies : 50gms

Peel the asparagus and keep it aside. Make Caesar dressing by mixing mayonnaise, Parmesan cheese, lemon, salt and black pepper. Take a clean bowl and mix all the ingredients with dressing. You can have it cold with Parmesan flakes.

Tofu Lettuce Wrap

By Chef Ishijyot Surri, Pachinco Café


Tofu : 50gms
Carrot : 50gms (Cut in juliennes)
Green Capsicum : 50gms (Cut in juliennes)

Soy Sauce : 2 tablespoons
Spring Onion : 50gms (Finely chopped)
Thai Red Chillies : 5 (Finely chopped)
Iceberg Lettuce : 10 (To wrap)

Roasted Sesame : 5 -10gms Seeds
Lemon Juice : 1⁄2 tablespoons
Sriracha Sauce : (For serving)
Mayonnaise : (For serving)


Mix all the ingredients except for lettuce, sriracha, and mayonnaise. Place the mixture on the crispy iceberg lettuce and fold to form a wrap. Have with sriracha sauce and mayonnaise sauce.

Salmon And Avocado Tartare

By Chef Nitin Bhardwaj, Kampai Restaurant


Salmon : 200gms (Skin off and pin boned)
Avocado : 1 (Diced into cubes)
Cucumber : 50gms (Finely sliced in rounds)
Orange Tobiko : 15gms
Mayonnaise : 20gms
Yuzu Ponzu : 40ml
Shisho Cress : 5gms


Dice the salmon finely into cubes. Mix diced salmon and diced avocado separately with mayonnaise. Keep the mixture in the fridge for up to 4 hours until you are ready to serve. Later, arrange cucumber and pour some ponzu sauce on it to marinate it. To assemble, divide mixture evenly and mould in a ring with layers of avocado and salmon mixture and repeat. Press it down gently, but firmly with the back of a spoon and finally spread orange tobiko and shisho cress.

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