Fit for kings

FOODIE

CEO Ashwani Singla's process-driven method delivers the foods.

Ashwani finds dirt even when the house has been thoroughly cleaned. And he is all about processes”, says Sheila Singla, Ashwani Singla’s wife and “assistant” for the day, as the CEO of Genesis-Burson-Marsteller cooks us a meal where each dish is from a different country. Singla is indeed process-driven. Even before we arrived, he has kept everything ready and neatly arranged, with the recipes pasted on the kitchen wall for easy access.

Singla’s catering-school knowledge isn’t rusty, even though he says that it’s been almost 15 years since he cooked a full meal for anyone. Lack of time, rather than diminishing passion for food, is the reason for this long hiatus from the kitchen, although the couple often plan their holiday itineraries around access to some seriously good food.

That Singla means business is clear not just from the neat and well-ordered kitchen (and sparkling white apron that he is kitted out in) but from the time and effort he takes to choose a bottle of red wine for us to sip while we watch him cook. After consulting his wife, Singla opens a suitable bottle and lets it breathe before filling our glasses and raising a toast to the meal. Then he gets down to the actual cooking.

As Singla gets down to work, he happily explains what he is doing and why. “Some of the recipes have been modified, since you should not have to run to the market when you start cooking.” Another reason is that the recipes are courtesy their common friend Manisha, who is now in a senior position at Delhi’s Maurya hotel, and therefore require some tweaking. Hotel kitchens are invariably well stocked, home kitchens rarely so.

Singla follows the recipes like a pro, but he has his own way of doing things. He says, as he juggles tasks — blending the pesto leaves, walnuts and garlic, chopping up warm potatoes, getting the pasta al dente, and keeping one eye on our wine glasses so that they are never empty of the vino — “In cooking, things aren’t symmetrical always.”

The meal is ready and Singla is happy with his handiwork. He says, “Cooking requires a lot of patience.” And in Singla’s case that patience is well-rewarded with a meal fit for a king.

FAVOURITE RECIPES

WARM POTATO SALAD WITH BEER DRESSING

1 kg red potatoes
½ cup finely chopped mild red onions
¼ cup finely chopped parsley
2 tbsp chopped chives

For the beer dressing
6 tbsp olive oil
½ cup onions, finely chopped
¾ cup lager
3 tbsp malt or cider vinegar
1 tbsp French mustard
½ tsp salt and pepper

Cook potatoes in boiling salted water until a knifepoint can be easily inserted, or 20-25 minutes.

To make the dressing, heat two tablespoons of olive oil in a small frying pan on medium heat. Add onions and cook until just soft, or for about five minutes. Then add lager, vinegar and sugar, and boil for about five minutes. After it cools, put it into a blender with mustard. With blender motor running, slowly pour in remaining olive oil. Add salt and pepper as per taste.

Remove potatoes and as soon as you can handle them, slice them unpeeled into ¼-inch rounds. While the potatoes are still warm, gently mix them with onions, parsley, and beer dressing. Garnish with chopped chives and serve warm or at room temperature.

FARFALLE TOSSED IN BASIL WALNUT PESTO

1 cup basil leaves
¼ cup walnuts
100 ml olive oil
6 pods garlic
¼ cup grated Parmesan cheese
250 gm Farfalle
1 medium-size onion, chopped
100 ml cream
Salt and pepper to taste

Blend first five ingredients in a blender to make a rough granular paste. Blanch pasta in boiling water for eight minutes and then shock in chilled water so as to avoid retention cooking. Drain.

In a non-stick pan add virgin olive oil and saute chopped onions till translucent. Add pesto and cook for two minutes. Fold in boiled pasta and toss well along with pesto. Finish with a drizzle of fresh cream.