Here is a treat for your taste-buds. Why not try something "Lebanese" this weekend?

Ingredients:

  . Chicken Thigh (Boneless) - 500gms

  . Yogurt - 250 gms

  . Potatoes - 250 gms 

  . Lettuce - 1 Bunch

  . Garlic Cloves - 10 to 12

  . Black Pepper - 2 Tablespoons

  . Olive Oil - 1 Tablespoon

  . Vinegar - 1 Tablespoon

  . Cardamom powder - ? Teaspoon

  . Lebanese White Bread - 4 nos.

Hummus:

   . White Chickpeas - 250gms

   . Tahini Paste - 1 Tablespoon

   . Lemon Juice - 1 Tablespoon

   . Chickpea Water - 3 Teaspoons

   . Salt - 2 Teaspoons

   . Olive Oil - 3 Tablespoons

Yogurt Tahini Sauce:

   . Yogurt - 250gms

   . Tahini Paste - 1 Tablespoon

   . Lemon Juice - 1 Teaspoon

   . Salt - 1 Teaspoons

   . Olive Oil - 1 Tablespoon

   . Black pepper Powder - ? Teaspoon

Method:

    . Marination: In a bowl mix 250gms of yogurt, minced garlic cloves, seven spices, vinegar, black pepper, olive oil, cardamom powder. Then, add the chicken thigh boneless pieces to the yogurt mixture and let it marinate overnight so that all the flavors soak in.

    . Hummus: Soak the chickpeas overnight. Boil them the next day and save the chickpea water. In a food processor combine boiled chickpeas, tahini pasta and a garlic clove. When the machine is running slowly pour the olive oil till the mixture smoothens. Add salt, lemon juice in the end and mix again to combine all ingredients.  

   . Yogurt Tahini Sauce: In a bowl mix 250gms of yogurt, 1 tablespoon of tahini sauce, olive oil, lemon juice, black pepper powder, salt to taste and minced garlic. Mix all the ingredients and let it sit in the refrigerator for 30 minutes so that the yogurt thickens.

   . Now, grill the chicken till it is char grilled and cooked completely.

   . For assembling the Shawarma roll, cut the grilled chicken into thin strips, thinly chop the lettuce leaves, deep fry the thinly slice potatoes till golden brown. Take the Lebanese white bread spread hummus over it, spread the lettuce leaves, potato fries, chicken strips and top it with yogurt tahini sauce and serve it immediately.

By Jigar Ganatra

The journey of a next door boy to renowned chef to now a restaurateur?

Excerpts of the conversation:

How did Masterchef India happen to you?

Firstly, while I am not from the food industry, I was always interested in cooking. I believe it was my hidden passion. I hail from a family of doctors who are well settled and sorted with their careers. They always wanted me to be serious about my life and soon my father asked me to leave for Canada for further studies. That is when I came across Masterchef auditions. I gave it a shot and to my surprise, my journey there began with a bang.

How has life changed after the show?

Masterchef has taught me seriousness. Cooking, which was once just a hidden passion, has now become a career. After the success from Masterchef, my family now believes in my passion. Earlier they did not believe in cooking as a profession, but they do now. So, I owe a lot to the show, my well wishers and my followers.

How is it to be a mentor and a TV presenter?

I was never a TV buff, as I was never allowed to watch TV regularly as a kid. Hence I was never confident about facing the camera, But with time I learnt the skill. Working with kids is an amazing experience, as I was always surrounded by their love, respect and innocence.

What do you have to say about International food formats on TV?

TV shows have changed with time. The audience isn?t aware about the cuisines, but they are keen to learn more. There are regions in India where people aren?t aware of international cuisines. Hence the formats are changing to teach the audience. The change that is being adapted today is the need of the hour. The techniques and awareness about the diversity of food is what we believe interests the audience.

What change do you foresee in the food business?

Food and cuisines have seen a transformation over the years. The audience expects creativity and an interesting platter, which has now become available to them. As a chef and a restaurateur, I see majority of the audience keen to try and experiment with new, international cuisines than taste the wide range of delicacies we have in our country.

Tell us more about your entrepreneurial venture.

I am happy to be a part on the board of directors in Venezia Enterprises. We have recently opened the first restaurant ?Macchiato? - a fine casual dining caf? that will serve true Italian food and wine. We look forward to more such restaurants in the future.