The Hyatt Chef’s Table: Extraordinary Recipes from Culinary Artists
Elegantly arranged coffee table books at lounges and cafes tend to mesmerise us. Not only do their gleaming hard-bounds entice you to pick them up, their titles are extravagantly inviting as well! One such masterpiece is the Hyatt Chef’s Table unleashed to commemorate their 60th year.
This cookbook offers a plethora of exquisitely epicurean delights from Hyatt’s best kitchens across the nation, begging to belong out in the open ~ much like a piece of art; where it can be devoured by the eyes, as the recipes would a connoisseur’s palate.
It’s also true that you’ll want to eat everything as you flip through the pages of Hyatt’s compendium of delicious and nutritious recipes, and essays on its story and setting. I have the privilege of owning this limited edition cookbook, courtesy of Yasmin Poonegar Pouzet the Director, Corporate Communications {Hyatt International S-W Asia}, and keep my prized possession on my coffee table because it’s easy on the eyes, and a constant reminder to open it up and try out the delightful recipes! #hyattchefstable #hyattkitchenheroes #hyattmadeinindia
I relish the idea of playing host and treasure the delectable moments spent around our dining table. However, when it comes to experimenting with new recipes, I am overwhelmed at times; I’m sure this happens with many of you, too!
I love to cook, but what I love more, is to entertain ~ and eat! And then, there are those who love to cook and serve a new recipe, for the actual thrill of doing so. That being the case, I decided to partner with talented Chef Arvind, partner at the Whitecaps International School of Pastry, to recreate two of the savoury/dessert recipes featured in the Hyatt Chef’s Table.
Both recipes turned out great; the preparation and then the actual cooking of the dishes was one great experience! There were a few lovely pointers to take away too. But what was really significant that balmy afternoon, were the memories made with Chef Arvind and his talented crew by my side.
Every time I come across these recipes on Hyatt Chef’s Table, the memories float in, afresh! I earnestly look forward to many more such occasions and cherish with readers, each memory on these pages for years to come!
The first Hyatt Chef’s Table recipe I will be showcasing ~
Buckwheat Crêpes with Ratatouille and Goat Cheese
Ingredients:
Tomato Sauce
- 3 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 3 tomatoes, peeled and chopped
- Salt to taste
- ½ tsp sugar
Ratatouille
- 1½tbsp olive oil
- 5 cloves garlic, sliced
- ½ green zucchini, sliced
- 1 medium aubergine, sliced
- ½ {each} yellow & red bell peppers sliced
- ¾ cup fresh tomato sauce
- 6 fresh basil leaves
- Salt & freshly ground pepper, to taste
- 7 Kalamata olives
Crêpes
- 64 gm buckwheat flower
- 100 gm flower
- 1 tsp sugar
- ¾ cup milk
- ¼ cup clarified butter
- ¼ cup water
Garnish
- 2 tbsp goat cheese
- 4 small basil leaves
Method
Tomato Sauce
- Heat oil in a large non-stick frying pan over medium heat.
- Sauté the onions and garlic until golden.
- Add the tomatoes and cook for 8 to 10 minutes over low heat or until the tomatoes are soft and thick.
- Season with salt and sugar. Set aside.
- {Chef Arvind gave the sauce a final whirl in the mixer before adding it back to the pot.}
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Ratatouille
- Heat oil in a large non-stick pan and sauté onions, garlic, and zucchini until golden.
- Add the aubergines and bell peppers and sauté until tender.
- Mix in the tomato sauce, basil leaves, salt, and pepper.
- Add the Kalamata olives and keep warm.
- {Chef Arvind decided to grill, and not sauté, the vegetables.}
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Crêpes
- Sift in the dry ingredients together in a bowl.
- Add the milk, clarified butter, and water and whisk together to form a thin batter.
- Ladle the batter into a medium, non-stick frying pan over low to medium heat and cook the crêpe lightly on one side. Repeat this process for all the crêpes.
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To Serve
- Place two tablespoons of ratatouille in the centre of each crêpe.
- Fold all four sides of the crêpe inwards, leaving a 2” patch of ratatouille visible in the centre.
- Crumble a generous amount of goat cheese on the ratatouille and garnish with small basil leaves.
- {In the images below, I walk you through the process of plating the composed dish ~ ‘Chef Arvind style’.}
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This is a light and delicious savoury recipe for vegetarians and those with strong gluten allergies.
About Chef Arvind Prasad
After completing Hotel Management in 1998, Arvind began his career at the Hyatt Regency Mumbai as a Pastry Chef. His love for adapting colour techniques and flavour profile soon saw him at Park Hyatt Dubai, as a member of the Pre Opening Team. This is where his love for chocolate and the science behind baking took centre stage.
It wasn’t long before he found himself creating pastry magic in the esteemed company of celebrated Pastry Chef Gottfried Schutzenberger. Coming from both a savoury and pastry background, Arvind thoughtfully created desserts marked by interesting flavours and textures.
In 2014 while working at the ITC Gardenia, Arvind was awarded the position of World Chocolate Master, while also winning the title for Best Chocolate Showpiece in India.
Perfect crepe stack! This post has me prepared to crawl through the screen!! The possibility of a fancy breakfast influences things to seem a little brighter today… 🙂
Thanks Nidhi. Happy to hear that!
Love crepes… love making, and love eating them! These crepes look amazing and I can’t wait to try the recipe! Would be ideal for a weekend breakfast! Thank you for sharing.
Yep ~ I ate them all weekend! 😀
Loving the recipe, Tanya! It’s simple and flavourful. I love that you’ve included photographs of the preparation process… My kids would love this every morning!
Glad to hear that, Kanupriya!
Gorgeously delicious! This page is overflowing with flavour! The brilliant colours remind me of summer, and summer is precisely what I need in my life! ❤️
Yes, we do ~ thanks Nisha.
Easy Healthy Crêpes ❤️ Looks so good, Tanya ~ loving the ingredient list! I remember trying to perfect my crepes… Crepes for breakfast, lunch, and dinner a couple of days in succession! Haha!
So glad you enjoyed the post, Kalpana!
I like the way you think… We get a kick out of trying to tuck pretty much anything that will fit into crepes, don’t we?! This adaptation looks incredible, by the way!
Crepes forever and ever, Sulakshana! 🙂
Beautiful photographs – and those crepes do look light and fluffy! I would love to wake up to a plate of those! Pinned ❤️
Thank you so much, Kiaan!
This is certainly worth getting out of bed for! Thanks for all the tips, Tanya. Crepes sort of scare me – but they’re so good! I have to get over my anxiety and try making them!
Nah, no need to be scared… these are like regular people crepes, Isha. 🙂
Oh my, this looks waaay too delicious! Like the perfect way to start the day! Bookmarked this recipe for the weekend! ❤️❤️❤️
Beautiful, isn’t it! And tastes absolutely delicious too, Ramya.
*drool* that looks amazing, Tanya! And, those flavours come together so nicely. I too love to wrap my crepes with a filling of choice so as to enjoy them to the fullest!
Haha!! As do I my friend. 🙂
The excitement of having a fancy breakfast is definitely what gets me out of bed early in the day! This looks delightful, Tanya! I can hardly wait to try the recipe. ❤️
That make me happy to hear, Deepika!
OMG ~ these crepes were so great ~ and this was my first time making crepes! They weren’t as aesthetic as yours of course, but I will definitely get more practice as I can see myself making them again and again!!
Glad they turned out well, Vishal. Please share pictures the next time around…
These crêpes look scrumptious! And the photographs are wonderful, Tanya! Definitely including the recipe in the breakfast menu for this week… ❤️
You’ve filled my heart with joy, Nora!
The photographs in this post are something else! I always like the photography on your blog, however I feel like you’ve outdone yourself here! And that crepe stack – well, you make cooking look so easy!
What a wonderful thing to say, Urvashi. Thank you!
My first thought when I saw the pictures was “Beloved belly… I treasure you!” Haha!! I definitely need to try this mouth-watering recipe, and look forward to the second edition!
Haha! A girl after my own heart… xx
Wowww ❤️ the recipe looks promising… will definitely try this one out! I’d like to share that the key to getting perfect crêpes is to make sure your pan is well greased so they don’t stick and flip easily. I like topping mine with powdered sugar, mashed strawberries and some coconut flakes!
Sounds so freakin’ delicious!
Mmmh… what a gorgeous and delicious brunch idea! Need those crepes… your recipe is so easy to make and absolutely flavorful, and I don’t think it can ever go wrong! ❤️
These crepes are perfection! I hope you get to make them soon, Rima.
Perfect way to start the day! ❤️ I just love this recipe because there is no need to compromise on this simple and easy homemade treat!
Beautiful crepes, aren’t they?!
My breakfast today: crepes with strawberries, apricots, date syrup, peanut butter and coffee with oat milk!! For every new dish I try, the inspiration comes from this blog! Your ‘food thought pattern’ is ❤️❤️❤️!!
Thank you for such wonderful appreciation, Samad.
Sometimes, let’s be real, you just need food that will make you happy. Like crêpes that can be filled with whatever you feel like, savoury followed by sweet (always) and ever so satisfying!! I find your recipe sooooo good and versatile… saving it for later (and by later I mean this afternoon :D)!
This is exactly what makes me happy!