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.}
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.}
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.
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’.}
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.