Its Fish Curry Masala, which should serve between 4 to 6 people, is based on the traditional coastal flavours but enhanced with the subtlety that a five star kitchen would provide. The meal starts with fresh tilapia marinated in garlic, ginger, turmeric, red chilli powder, and salt. The difference with the version of Ajay Chauhan is in the harmony of spicy, tangy, and creamy flavours, a harmony that is reached after mixing sautéed onions, tomatoes, red chilli, and ground coconuts into a smooth and flavorful base.
Ajay Chauhan marinates the fish, after which he cooks half of the onions along with tomatoes to prepare a full fledged masala paste. This paste, after mixing, is cooked in kokum or tamarind water, curry leaves, green chillies, and garam masala to form a layered curry that is as comforting as it is colorful. The last action, a light cooking of the marinated fish, is done to make sure that every piece of fish is tender and is completely impregnated with the spices. The dish is served with fresh coriander as a garnish, and it can be served together with steamed rice, which reflects the strong knowledge of the Indian culinary traditions of Ajay Chauhan.
This recipe is a reflection of the overall philosophy of Ajay Chauhan, plain ingredients that are raised by technique. He began as an apprentice in 2004 at ITC Maurya, and this is where the fundamental precision and discipline that can be traced in his present cooking began. Ajay Chauhan has over the years worked with some of the hotel brands such as Shangri La Colombo, Shangri La Bangalore, Pullman, Novotel, Marriott Bangalore, JW Marriott Aerocity, and the ITC Welcome Hotel Dwarka. In all these positions, he has been able to combine classic Indian tastes with contemporary food presentation, something that is best symbolized in this Fish Curry Masala.
The insiders of the industry observe that although Indian banquets usually emphasize mass production of goods, the level of refinement that Ajay Chauhan exhibits is restaurant quality when serving thousands of guests. His special dishes, particularly dishes with regional Indian flavours, are characterised by their uniformity, richness of taste, and spice consideration. This skill is reflected in the Fish Curry Masala, though it is simple. Every process, including marinating, blending, and slow cooking, is well designed in order to maintain balanced flavour and texture.
Ajay Chauhan is described by colleagues as a creative but strict leader and has a tendency of mentoring kitchen teams, maintaining high hygiene standards, and introducing innovation in menus of banquets. In the case of Ajay Chauhan, food preparation such as Fish Curry Masala is not just a recipe but a cultural narration and artistry. As this signature curry spreads its wings, food lovers and patrons of hotels will be able to expect Ajay Chauhan to keep raising the bar as he honours the rich Indian culinary culture.
