Climate and meals go hand in hand. As Hyderabadis benefit from the monsoon season, Chef Ye Chung Yuan aka Robert who hails from Tangra in Kolkata was dispensing meals that complement the climate. Suppose juicy baos, Talumeinsoup, chilli rooster, mushroom sizzling pot, street-style hakka noodles, lamb chops and extra. All this over the past weekend at Okra in Marriott Hyderabad on the Flavours of Tangra meals showcase.
Born in Tangra, 31-year-old Robert grew up relishing Tangra flavours. He took to cooking when simply 19 years however his formal culinary coaching started when the household migrated to Siliguri . There, he began aiding in his father’s restaurant and observing all of the specialities made. Robert says “I began studying specialities whereas working full-time with my father I wasn’t simply his helper, he let me prepare dinner as he instructed. Sadly, after a yr, my father handed away and once I needed to take over the restaurant, my mom requested me if I used to be assured sufficient in my expertise to run the family-owned restaurant and pay her a hire of ₹50,000.”
Lamb chops
That’s when Robert realised he wanted to enhance his expertise additional. The restaurant house was leased out and Robert got here to Hyderabad together with his uncle to be taught work. “I labored at Hashi because the dim sum and wok chef. Everybody handled me nicely and taught me their kitchen expertise. From there I went to Maguro and learnt sushi,” he informs. Then Robert went again to Kolkata and joined the Marriott lodge. there
To showcase his menu for the pop-up fest in Hyderabad, he first introduced an egg drop and a Talumein soup. The egg drop, a lighter model of the rooster corn soup, took me again to the consolation of straightforward Chinese language soups. The rooster bao was a easy presentation, juicy soy-flavoured rooster introduced in a taco type baos. The perimeters featured chilli rooster and crispy fried prawns. As a chilli rooster fan, I beloved it.
Fried sticky lotus stem
The vegetarian bao got here with shitake and soy. Vegetarian starters includeded crispy fried sticky lotus stems and candy fried soya cubes. One other hit with diners was Robert’s lamb chops which was his tackle pork chops. “I labored on this dish with a colleague at Marriott as a result of I needed to current a distinct model of the pork chop. The juicy chop had a faint sweetness and goodness of caramalised soya.
For desserts he provided fried cookie dough fried ice cream. A few of the signature dishes will quickly function in Okra’s Sunday brunch.