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Updated: September 25, 2010 20:50 IST

Indulging the Super Kings

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Sous Chef Amit Dash: Cooking up a storm.
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Sous Chef Amit Dash: Cooking up a storm.

Chef Amit Dash has rustled up great food for the Chennai Super Kings. He brings you a few signature dishes.

Everybody loves food. And most of us would like to know about the food choices of our favourite celebs. With the Chennai Super Kings being in the news with their peformance in Champion's League 2010, meet the man who was the main chef for the Chennai Super Kings team during IPL season one.

Chef Amit Dash began his career with the Sheraton group just as the group bagged a three-year contract for the IPL. With the necessary information on calories and nutrition for every player Chef Dash and his team worked to satisfy the stars' palates.

Skipper's special

His interactions with the players included dining with and cooking sessions as well. One special order was Dhoni's Butter Chicken. The skipper's special instruction: Don't tell my nutritionist. I'll have it every day; lunch and dinner. “He loved the extra dab of butter,” the chef recalls.

“Hayden was extremely friendly. He called one day and said he wanted to dine with me. I asked him to come to my cabin. When asked what he wanted to eat, all he said was ‘bring on the sea food'. Since he owns a sea-food restaurant in Sydney, he loves to binge on them. Albie Morkel surprised me once by coming into the kitchen with his wife. He wanted to learn how to make garlic naan so that he could do so back home!”

Though Amit Dash has moved to Courtyard by Marriot he still fondly recalls the signature dishes he cooked up for the Chennai Super Kings.

Butter chicken (M.S. Dhoni)


Roasted chicken 500 gm

Makhani gravy 350 ml

Chopped garlic 10 gm

Cumin powder 10 gm

Deggi mirch 1 tbsp

Salt As required

White butter 80 gm

Cream 20 ml

Kasoori methi A pinch

Makhani gravy

Tomatoes 1 kg

Cashew nut paste 500 gm

Ginger 50 gm

Garlic 20 gm

Deggi mirch 30 gm

Bouquet garni (clove, big cardamom, cinnamon, green cardamom and peppercorn)

Butter 100 gm

Kasoori methi 10 gm

Method: For Makhani gravy, melt butter in a handi. Add bouquet garni and sauté for two minutes. Add ginger garlic paste, cook for few minutes. Add Deggi mirch and fresh tomato paste, and cook for 20 min on slow heat. Add cashew nut paste, cook till the oil separates. Finish with Kasoori methi.

Marinate chicken with Deggi mirch, ginger and garlic paste, salt, lemon juice and kasoori methi, and hung curd. Cook in tandoor.

To make butter chicken, heat butter, add chopped garlic and sauté. Add Deggi mirch and Makhani gravy and cook. Add roast chicken and cook till chicken is well cooked. Add cumin powder and kasoori methi. Check seasoning and finish with butter and cream.

Lobster Chettinad (Matthew Hayden)


Lobster 200 gm

Ginger paste 10 gm

Garlic paste 5 gm

Curry leaves A few

Chopped onion 80 gm

Chopped tomatoes 50 gm

Coconut paste 20 gm

Chettinad powder 1 tsp

Green Chilli 3

Chilli powder 1 tsp

Coriander powder 1 tbsp

Tamarind pulp 2 tbsp

Fennel seeds 2 gm

Oil 80ml

Salt - as required

For garnish

Fresh Chopped coriander

Fried curry leaves

Method: Heat oil. Add fennel seeds. When it crackles, add sliced onion, green chilli and curry leaves and sauté till it turns light brown. Add ginger and garlic paste and sauté till raw flavour is gone. Add spices, tomatoes and tamarind pulp. Mix and sauté till oil separates. Add lobster flesh in even sized pieces so that it cooks evenly. When half done add half the Chettinad powder and check seasoning. When almost done add rest of the Chettinad powder. Garnish with fried curry leaves and chopped coriander.

Home Style Mutton Curry (Suresh Raina)


Mutton 500 gm

Sliced onion 250 gm

Chopped tomatoes 150 gm

Ginger paste 20 gm

Garlic paste 10 gm

Slit green chilli 5

Chilli powder 10 gm

Coriander powder 15 gm

Turmeric A pinch

Salt As required

Mutton stock 700 ml

Oil 120 ml

Garam masala powder

Fresh chopped coriander

Whole spices

Green cardamom 3

Clove 4

Bay leaf 2

Cinnamon stick 1

Method: Heat oil and add whole spices. When they crackle add sliced onion and sauté till it turns light brown. Add ginger and garlic paste, green chilli and salt. Add mutton and sauté until it is slightly brown. Now add spices and tomatoes and sauté. Add mutton stock and bring it to boil. Cover it and cook on slow fire until mutton is tender and soft. Add garam masala powder. Garnish with chopped coriander and ginger.

Garlic Naan (Albie Morkel)


Maida 200 gm

Eggs 20ml

Salt A pinch

Milk 10ml

Curd 5gm

Sugar A pinch

Water 450 ml

Chopped Fried Garlic As required


Method: Add salt to maida. Mix in egg and curd. Add milk and water and mix till water is absorbed. Knead well, cover with muslin cloth and leave for some time. Knead once more and then divide dough in 80 gm balls. Flatten dough balls, spread fried garlic and fold in triangles. Bake in tandoor. Apply butter on top and serve.

Spanish Omelettes (Jacob Oram)


Eggs 2

Sliced onion 2 gm

Sliced zucchini 2 gm

Sliced Mushroom 2 gm

Sliced olives 2 gm

Sliced potatoes 2 gm

Salt As required

Butter 10 gm


Hash brown potatoes

Grilled tomatoes

Grilled mushroom

Ham and bacon

Method: Heat butter, add sliced onion, zucchini, mushroom, olive, and potatoes, sauté lightly. Add salt and mix well. Add beaten eggs, cook on medium flame until eggs take a fluffy soft texture. Serve with accompaniments.

Chocolate Milkshake (Manpreet Singh Gony)


Milk 120 ml

Chocolate ice cream 2 scoops

Sugar syrup 15 ml

To Garnish

Melted chocolate 10 ml

Choco chips A few.

Method: Take two scoops of chocolate ice cream, add milk and sugar syrup. Blended well in mixer. Check sweetness as per taste and adjust it. Garnish topped with melted chocolate and choco chips.


Sunday MagazineJune 28, 2012



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