Thandai by Chef Ashwani Kumar

Chef Ashwani found his Indian culinary calling 19 years back and there has been no looking back ever since, having sharpened his creative and innovative skills with stints at some of the greatest hotels all over India. He now leads the culinary brigade at award winning restaurants Dilli32, The Leela Ambience Convention Hotel, Delhi.

Ashwani began his career at the Indian Institute of Business Management in Patna, Bihar in 1994-1997. In 1997, he worked with Welcome Heritage, ITC groups of hotels after which, he joined The Oberoi, New Delhi in 1999. He further worked with The Carlson Group, the Park Plaza, Noida as an opening team member, in 2008.

Adding to his vast culinary experience, he moved his journey to The Claridges as a Banquet Sous Chef. From here very soon he became Chef-in charge for the Award winning, Dhaba Restaurants.
Ashwani’s expertise is apparent in the extensive culinary fare at put up his current restaurant spans the Awadhi and West frontier cuisine. Truly global cuisine experience unfolds with specialties from across country and Indian Regional Cuisine, articulately presented in true traditional Indian style. Often found conversing with guests in the restaurant, his passion for excellence and guest delight drives him beyond the boundaries of the kitchen and that is where you find him at his best – either introducing food concepts to guests, suggesting dining options or tailor-making items in sync with guest preferences.

The recipe for his Holi Special Thandai is as below. Hope you enjoy it!

INGREDIENTS QUANTITY
Milk, boiled 1 lts
Almond 100 gm
Char magaj 50 gm
Poppy seed 25 gm
Sunflower seed 50gm
Rose petals 5 gm
Fennel seed 15 gm
Black peppercorn 15 nos
Green cardamom 15 nos
Nutmeg powder ¼ tsp
Sugar 150 gm
Saffron ¼ gm
Rose water 20 m


GARNISH
Saffron, soaked in hot milk
Pista, chopped

METHOD

1. Dry roast all fennel seed, black peppercorn, rose petals, saffron, poppy seed, sunflower seed and char magaj and keep aside.
2. Balanced and peel almond.
3. Now soaked all the ingredients in the milk for 1 hour and keep it in a freezer. 
4. Now make a fine paste, stain, garnished and served in purvas.