A chef’s duties include preparing meals for customers as well as overseeing a restaurant’s full kitchen and wait staff. In a restaurant setting, chefs are members of the kitchen as well as managers for other members of the restaurant staff.
Chef Megh Singh, Executive Chef – Surya Garh Jaisalmer is working in the hotel industry since 2008. He completed his college at the Institute of Hotel Management, Jodhpur. He started his carrier at Taj hotels after that he worked with Madhubhan Resort and Spa Anand Gujrat, RAAS Jodhpur, Radisson Blue Jaipur, and presently, working with Hotel Suryagarh Jaisalmer (THE MRS Group). He is specialization in Indian cuisine and has good knowledge of Mediterranean, Western and Asian cuisine. RTGD Chef Editor Vishal Gautam talked to him about his career, duties, services, responsibilities, signature dish, and ambition.
Where are you originally from?
Chef Megh Singh: I was born in Khimsar, Nagaur Rajasthan, and completed my education in Jodhpur city.
What was your childhood or earliest ambition?
Chef Megh Singh: It was my childhood ambition to achieve something very special, typically requiring determination and hard work, desire and determination to achieve success.
How long have you been a chef?
Chef Megh Singh: Since completing my basic education and college life, I have more than 13 years of experience in this industry.
Where did you train to be a chef?
Chef Megh Singh: I completed my graduation and joined Taj Jodhpur for the very first responsibility as the Chef.
Why do you enjoy being a chef?
Chef Megh Singh: You know that in Indian families our Mother cooks all the things in front of us so I am inspired by him as well as I love to cook food and innovate new dishes with the ingredients.
What is your guilty food pleasure?
Chef Megh Singh: It was a memorable day for me when I cooked home-style mutton with bajra roti. I was very scared but happy to see that all the guests enjoyed and praised me.
In what place are you at your happiest?
Chef Megh Singh: Naturally, Kitchen where I do experiment with different foods and spices.
Describe your food style in five words.
Chef Megh Singh: It’s very difficult for me to describe in five words, but I will prefer to say it should contain Fresh ingredients, Aromatic, Artisanal, Enjoyable, and Appetizing.
What dishes can guests expect to find?
Chef Megh Singh: Mostly I have seen that guests try to find Chena Sangri Roll, Desert beans & vegetable stuffed cottage cheese roll served with yogurt dip and Tamatari Sev.
What’s your signature dish?
Chef Megh Singh: It’s very proud of me to tell you that Maans Ki Batti with Kadi is my favorite and signature dish. Please don’t go without tasting this dish. I hope you will enjoy it.
What are your favorite ingredients to work with and why?
Chef Megh Singh: Ingredients are the major part of a dish, It will be great if you select Fresh, organic, and finest quality ingredients for guest satisfaction. It will be a healthiness and immunity booster for the guest.
What is your ambition?
Chef Megh Singh: It is my dream ambition to become the finest and most remarkable Chef in the hospitality industry.
Do you have any personal ambitions?
Chef Megh Singh: I am always ready to accept new challenges.
What has been the most memorable part of your career so far?
Chef Megh Singh: A Chef’s life is full of challenges, I always try to understand the problem and search best solution
Chena Sangri Roll
Ingredients
Paneer thin slice – 150 gm
Sangri boiled (Desert Beans) – 50 gm
Carrot – 75gm
Capsicum- 75 gm
Amul Cheese – 90gm
Almond flakes – 20gm
Raisin -20 gm
Bread crumb -20gm
Oil – 50ml
Corn flour -30 gm
Maida -20gm
Shahi Jeera – 02gm
Turmeric powder. – 02gm
Green Chilli – 15gm
METHOD
Batter -Make batter with Maida, corn flour, Shahi Jeera & turmeric powder.
- Take a pan add oil, heat it, add all above vegetables and turmeric powder, green chilli and toss it till become cooked.
- Add cheese into above stuffing.
- Now spread paneer slice place above stuffing and roll it carefully.
- Now dip it in batter and coat it with crumb.
- Cook it on griddle with adding of deshi ghee or oil.
- Serve it with sprinkle of kebab masala and Tamatari Sev.