Chef Jehangir Mehta is the chef/owner of Graffiti, Me and You, and Graffiti Earth in New York. His interest in using creativity to make people happy led him to becoming a chef. “This is why presentation plays a big part in my creativity. Not only does my dish need to taste great, but it needs to look good too. And so does the service, and the atmosphere,” he shares.
Known for his signature eclectic style, he uses an array of ingredients and spices to create an interesting juxtapose of temperatures, textures and tastes. “The juxtaposing of tastes and textures and spices inspires me everyday. It creates excitement,” says Mehta, who defines his cooking as the “use of Asian ingredients with a French style of cooking.”
Mehta has been a participant in Food Network’s Next Iron Chef Redemption 2012; was the runner-up at the Next Iron Chef 2009; a participant in the Iron Chef America; and a guest on Martha Stewart Living. He is the chef ambassador for the National Foundation of Celiac Awareness and the Mushroom Board, and tours around the country extensively to promote both causes. He is also the author of Mantra: The Rules of Indulgence.
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…
Almond triangles stuffed with gulkand flavoured mawa. This is a unique sweet, which I created last Diwali. It is impressive in its flavour and easy to cook as well. Preparation time:…
The “Diya Bati” recipe represents the quintessential symbol of Deepawali – the ‘Deep’ or ‘Diya.’ It is a recipe that I had created last year for a Diwali workshop. It…
INGREDIENTS 1 cup Pineapple 1/2 cup Pomegranate seeds 1/2 cup Sweet lime segments 1 medium Apple ½ cup Red Grapes 1/2 teaspoon Red chilli powder 1 1/2 tablespoons Chaat masala Rock salt (sendha namak) to taste 1 tablespoon Lemon…
INGREDIENTS For the Pecans 50 g hard jaggery 1/4 tsp fennel seeds 1/4 tsp cardamom seeds 40 g pecan halves For the garnishes For Saffron Mango Yogurt 1 tbsp milk pinch sugar small pinch saffron 1 mango, peeled and cut into…
