Patra nu Paneer By Master Chef Kaizad Patel at Radison Blue MBD Noida

Master Classes are always very interesting … It is class where one knows about technique which is science and then art of cooking food …. One of such class was held at  Radisson Blue  MBD, Noida . As we are discussing in our earlier post about Parsi Food , I had chance of attending Parsi Food Festival and Master Class on Parsi Food by Master Chef Kaizad Patel .

There is is famous saying in Parsi “Khanar pinar ne khodai apnar.”  God gives in abundance to those who eat and drink . One of their most famous and mouthwatering dishes is Patrani Machhi, which literally means fish in leaves, and in this case refers to pomfret wrapped in a banana leaf. Vegetarian version of Master Chef introduced was Patra nu Paneer … Grateful to Master Chef Kaizad Patel that he shared this recipe ….







Banana leaves


For Green Chutney

Grated Coconut

Green chili fresh

Cumin seed

Garlic cloves

Coriander leaves

Mint leaves

Turmeric powder


Sugarcane Vinegar

Curry leaves


250 gm

3 number


¼ number

4 number

½ tsp

3 number

3 bunch

1 tbsp

2 gm

2 tbsp

2 tbsp

6 number


  • Apply salt to the Paneer.
  • Remove the centre thick vein of banana leaf and cut 08 pieces of leaves approximately 8”*8” . Heat the pieces on gas so that they become limp and hence will be easy to handle.
  • Apply chutney quite liberally all over the pieces of paneer. Wrap each piece of paneer in a piece of banana leaf folding the sides in and tie firmly with a piece of string.
  • In a heavy bottom pan, fill it half with water. Place colander on top filled with wrapped paneer. Cover with a lid making sure the steam does not escape. Cook for 10-15 mins. till paneer has cooked. Reheat in the same way.
  • Serve hot with chapattis

About Master Chef Kaizad Patel .

Being brought up in a Parsi Caterers family , Master Chef Kaizad Patel wanted to broaden  horizon on Parsi food. came across interesting people who shared their views on Parsi food. After completing almost a year;  joined the Oberoi Hotel’s, Mumbai and worked my way up the hierarchy as I decided I wanted to learn Indian food especially the Tandoor. After 3 ½  year employment with the Oberoi Hotel’s,  decided to go and study further in Culinary Arts. I joined the Scottsdale Culinary Institute, which is affiliated with “ Le Cordon Bleu”.  joined the Ritz Carlton, San Francisco as an intern and upon completing my internship, I was hired and trained by the Ritz Carlton values, which changed  life truly. During this tenure  always felt the need to interact with people from diverse cultures and learn more about them.  Master Chef Kaizad Patel  came across varied interesting facts and read about how food is evolved over time and how we relate through food.

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