RECIPE BY: Kamlesh Salve – Executive Chef The Mirador Mumbai
Recipe’s local name: (Hirwe Haldi Panache Paplet).
|2||Ginger garlic paste||25||Gm|
|3||Yellow chilly powder||½||Tsp|
|14||Fresh Turmeric leaf||2||no|
- Clean the pomfret thoroughly, make the first marination of salt, haldi powder, ginger garlic paste and lime juice keep refrigerated.
- Make a paste of the above ingredients and apply to pomfret keep overnight.
- Now heat the griddle pan apply mustard oil.
- Wrap the pomfret in turmeric leaf and cook till done.
About Chef Kamlesh Ashok Salve
Chef Kamlesh Salve is presently working as an Executive Chef with The Mirador hotel in Mumbai. He has over 14 years of experience in hospitality industry specializing in food production.
An alumnus of India’s prestigious catering college Institute of Hotel Management (IHM), Mumbai. He did his primary education from St. Mary’s High school Mumbai, his higher secondary from Yojana Jr.College and Bsc. from Sathaye College in Mumbai.
Chef Kamlesh began his career in Taj Group of Hotels, Taj President as a Chef Trainee chef. and never looked back thereafter. He got an opportunity to work with stalwart Chef Ananda Soloman and learnt nuances of cooking from him.
To augment his culinary skill he moved to Accor groups Novotel and than with Sarovar group of hotels. He was keen on learning all types of cuisines and got himself acquainted with various cuisines like Indian, Continental, Italian and Oriental food. As on today he can perform in all sections of specialised kitchens. His deep-rooted passion for cooking shines through in each and every hotel experience.
Cooking is something that has been embedded in him from a very young age, it was his passion. But after seeing his maternal Uncle, Nitin Shankar Nagrale’s achievement, who played important role in procurement in global brands, he was well motivated. Having seen his uncle’s achievements always fascinated him becoming a successful chef.
Kamlesh loves to experiment with the food, his thought of a memorable meal is globalization of flavours, use of local ingredients and freshness holds the key to great meal.
The success mantra for chef Kamlesh, change is a constant phenomenon, without change there is no creativity and without creativity there is no improvement. So he keeps on experimenting various cuisine and have mastered in fusion cuisine too.