Deva Kumar loves food photography almost as much as he enjoys the chaos of a five-star kitchen. In fact, if you catch him whipping up a storm with his team at the Crowne Plaza Chennai Adyar Park ai??i?? his Nikon DSLR is probably not too far from the action. The Executive Chef who spent his student years in Chennai, playing the tabla and discovering his favourite South Indian fare, just moved back to the city after over a decade. These days, he specialises in all things Western, including Moroccan, Spanish and French cuisines ai??i?? and after crafting little known dishes like the Italian Osso Bucco for celebrities like Kabir Bedi ai??i?? we canai??i??t wait to see what novel offerings Chef Deva brings to the table in 2017.
With the right ingredients and a little insider know-how from chefs like Deva, who said your time in the kitchen canai??i??t be all peaches and cream?
WhiteAi??butter Ai??Ai?? Ai??100Ai??gms
Sugar Ai??Ai?? Ai??55Ai??gms
Salt Ai??Ai?? Ai??4Ai??gms
VanillaAi??extract Ai??Ai??Ai?? Ai??1Ai??gm
RefinedAi??flour Ai??Ai?? Ai??250Ai??gms
SlicedAi??peaches Ai??Ai?? Ai??150Ai??gms
IcingAi??sugar Ai??Ai??Ai?? Ai??3Ai??gms
? Pre-heat oven to 180Ai??C, grease and dust the baking pan with refined flour
? Sift together the flour, baking powder and salt and set aside
? In a large bowl, cream the butter and sugar until light and fluffy
? Beat the eggs, add vanilla extract and fold into the butter sugar mixture
? Make sweet dough by adding refined flour, eggs, sugar and pinch of salt. And place the dough in the tart shell. Bake for 10 to 12 minutes.
? Arrange peach slices in a spoke pattern over the dough. Sprinkle sugar and cinnamon
? Bake in the pre-heated oven for 35 to 40 minutes, or until golden brown.
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