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 ….
For Green Chutney
Green chili fresh
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.