Born in Jamshedpur in eastern India, Atul began his cooking career in top hotel restaurants in India. In 1994 his talents took him to London, where he opened fine-dining Indian restaurant Tamarind in Mayfair. In 2001, at the age of 31, Atul became the first Indian chef to win a Michelin star. He has since opened Sindhu, Hawkyns, Indian Essence and Kanisha. Atul’s food is a combination of traditional Punjabi dishes such as tandoori chicken and Indian fusion.
Atul Kochar is donating to Hospitality Action.
Aloo Chaat Potato Salad – recipe
INGREDIENTS
For the sweet yoghurt
- Plain yoghurt
- Sugar syrup
For the Spice Mix
- Cumin seeds
- Coriander seeds
- Crushed red chilli
Plus…
- Vegetable oil and/or ghee, for shallow and deep frying
- Leftover King Edward potatoes, peeled and boiled
- Tamarind Chutney
- Mint Chutney
- Pomegranate seeds
- Salad leaves to garnish
Toast cumin and coriander seeds, combine with some crushed red chilli to make the spice mix.
Add oil and 1 tbsp ghee to the pan. Add the boiled potato to the pan and fry until lightly coloured. Rest the potato on paper once fried.
Create the spice mix – olive oil, citrus fruit (lemon or lime) salt and add ½ teaspoon of spices.
Dress the plate – with a simple Mint chutney tamarind dressing and a sweetened yoghurt.
Lightly crush the fried potatoes on the plate, dress with the chutney tamarind and sweetened yoghurt.
Finish with pomegranate seeds, the spice mix and a salad leaf garnish.
Pair with a glass of REAL Royal Flush.
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