Janardan Das brings more than 25 years of culinary experience to his role as executive chef at Al Areen Palace & Spa.
Having graduated in hotel management, catering technology and applied nutrition in 1992, he started his kitchen career at the five-star Hotel Taj Bengal in Kolkata where he mastered a wide range of sauces.
Heading to the Middle East in 1997, he joined the prestigious Al Bustan Palace in Muscat, Oman, specialising in banquets, buffets and large-scale functions.
Moving to Dubai, he continued to build his experience at two top-of-the-range properties assisting the executive chefs and filling in for outlet chefs where necessary.
In 2011 he moved to Sharq Village and Spa in Doha in the role of executive sous chef, second in command in the kitchen. From preparing dishes for royal patrons to overseeing the full banqueting and restaurant operation for the property, the role enabled chef Das to really get a feel for running large-scale, high-class operation.
This led to his move to Al Areen Palace & Spa in January 2016 as executive chef with overall responsibility for the venue’s multiple award-winning outlets, including devising menus and adding the final touches to uphold the hotel’s exacting standards.
His speciality is building long-term relations with both guests and colleagues through high levels of knowledge and expertise coupled with a flair for innovation.
Here he shares a simple but delicious dish from his repertoire.
Tandoori Malai Rubian
5 pieces of jumbo prawns, devein with tail left on
1 tsp garam masala
1 tsp chili powder
1 tsp turmeric powder
3 tbsp garlic
2 tbsp ginger
200ml plain yoghurt
4 tbsp lemon juice
1 tbsp mustard oil
6 tbsp cream
4gm mozzarella cheese
3gm parmesan cheese
5gm butter
Salt to taste
Method:
• In a bowl, add yoghurt, ginger and garlic paste, red chili powder and turmeric powder.
• Add garam masala, lemon juice and mustard oil and mix well.
• Marinate the rubians (praws) and make sure they are coated very well.
• Add two tablespoons of cream to give a smooth texture.
• Refrigerate for 30 to 40 minutes.
• Put the rubians on a skewer and cook in a tandoor or on a charcoal grill.
• Once the rubians are cooked, make a sauce with cream and cheese and keep aside.
To make the sauce
• Take a thick bottom pan and add butter. Pour in the cream and bring it to simmer, add the grated mozzarella and parmesan cheese and bring it to a pouring consistency. Remove from the heat and add a dash of lemon juice.
Plating
• Arrange the rubians one after another with the head on top.
• Pour the creamy cheese sauce over the top and gratinate with a blow torch.
• Serve with mint chutney, tandoori bread or rice.
