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Indian chef Sawhney visits Taiwan, shares take on ribs, roasted lamb

Indian chef Sawhney visits Taiwan, shares take on ribs, roasted lamb

2025-06-20

To entice foodies to come out in the hot weather, one hotel has invited an executive chef from India to put his own spin on barbecued ribs and lamb shank using Indian spices. He’s also offering a classic northern butter chicken. Let’s see how it tastes...

American-style ribs can also be made with an Indian flair by marinating in fragrant masala spices to bring out the meaty grilled flavor. This roasted lamb shank is pale pink in the center, perfectly balanced by a mint sauce. The classic butter chicken is creamy, showcasing the ingenuity of home cooks who would make it out of the previous day’s leftovers.

Start with lots of butter in a creamy sauce, and then the chicken can go in.

Fenugreek leaves, the soul of any butter chicken, releases their aroma as soon as they hit the heat. Drizzle some more cream and coconut milk on top to give it a smooth finish.

Gagandeep Singh Sawhney
Executive chef
The flavor you get from the chicken along with the mild onion and cashew nuts, a little bit of cardamom and a dry fenugreek powder gives it a very nice aroma, but no spice at all.

Or you can try the tamarind salad. Spinach leaves are fried until crispy, and drizzled with yogurt sauce and sweet-and-sour tamarind to stimulate the taste buds. There’s also spicy stir-fried crab, where all the spices come from India. As it’s his first time in Taiwan, the chef hopes to also experiment with Taiwanese spices.

Gagandeep Singh Sawhney
Executive chef
Definitely I will research on the Taiwan spices, and I would like to introduce some of the new modern dishes in India.

When you’re done with dinner, enjoy a rice pudding for dessert. With the weather turning hot, this restaurant hopes that Indian cuisine get Taiwan’s foodies in the door.

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

#Indianfood #butterchicken #ribs #lambshank #shangrilataipei #台北遠東香格里拉遠東Cafe

新德里星廚來台 印度香料重新演繹肋排、烤羊腿

2025-06-20

天氣熱,為了刺激饕客味蕾,有飯店請來印度籍行政主廚,用印度香料重新演繹烤肋排、羊腿,更把北印度經典的奶油雞端上桌,味道如何一起去品嘗。

美式肋排也能很印度,用味道厚重的瑪莎拉香料醃漬火烤,襯托肋排香氣。烤羊腿也上桌,切開來,中心還是粉紅色的,沾點薄荷醬,平衡羊肉滋味。經典的奶油雞,充滿濃濃奶香,這道菜其實是印度媽媽的智慧,讓前一晚剩的烤雞,華麗轉身。

加入大量奶油、濃郁醬汁,雞肉就能下鍋。

奶油雞的靈魂香草葫蘆巴葉,一碰到高溫,香氣開始釋放,最後用奶油、椰奶畫下句點,讓口感更滑順。

[[行政主廚 Gagandeep Singh Sawhney]]
“雞肉加入一些洋蔥 ,還有小荳蔻,胡蘆巴葉,可以帶來很好的香氣,卻不辣”

再品嘗羅望子沙拉,炸到酥脆的菠菜葉,淋上優格醬、酸甜的羅旺子,刺激味蕾,還有辣炒螃蟹,所有香料都來自印度,首度來台的行政主廚,未來也希望能嘗試台灣香料。

[[行政主廚 Gagandeep Singh Sawhney]]
“我絕對會想嘗試台灣香料,我想介紹一些現代印度菜”

吃完鹹的,來點甜點米布丁,天氣轉熱,業者引進印度料理,刺激饕客味蕾。

更多新聞內容,請鎖定:
民視台灣台(152頻道)週一至週五晚上9:30
民視新聞台(53頻道)週二至週六凌晨1:00

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