Kitchen Adventures 7: Megha Balasubramanian

Megha Balasubramanian

Megha Balasubramanian’s smile is memorable and infectious. A fact I noticed almost as soon as I met her in 2003 at The Park Chennai. It was her first job straight out of IHM Chennai and the youngster worked with culinary wizards - Chef Antonio Carluccio, Chef Willi Wilson and of course, the ever-smiling diplomatic Chef Rajesh Radhakrishnan, who is now GM at the hotel. Known to recognize and nurture culinary talent, The Park Chennai allows Chefs to showcase their boldest food ideas. Or bravest innovations. I particularly noticed Megha’s culinary talents at Park Hyatt Chennai on the many occasions she made food for me. Her culinary repertoire was amazing then and continues to grow. One specific day is etched clearly in my head.

Megha and I. June 5, 2015

Mango Yolk

The date: June 5, 2015. It was a memorable mango mania meal and the first time I met Sara Koshy, baker, blogger and friend. This girl brought out dish after dish made using mango, disguised as many things, but the most memorable of them being Mango Yolk. That meal was the last one I had made by her, as in August 2015, Megha and husband Ritesh Patil migrated to Melbourne, Australia. Currently, Megha Balasubramanian is Sous Chef at Conservatory, flagship luxury restaurant at the Crown Towers; Melbourne’s finest indulgent International buffet restaurant, renowned for its award-winning afternoon teas and brunches. I have had an opportunity to dine there. Another meal I’ll never forget, thanks to Megha.

At the Conservatory, Melbourne

Food Philosophies 

Chefs evolve over the years. Their food philosophies change. Megha’s has too. “In my earlier days I believed that the more ingredients on the plate the more it offered to the dish as a whole. I did not realize that it was only taking away from the dish’s individuality. Today I have learnt to trust the originality of an ingredient and try not to put more than 4 to 5 ingredients on a plate. Simplicity is the key,” she says. Moving to Australia made her realize she misses Indian food so very much. “I try to incorporate lot of Indian flavours and ingredients in my current style of cooking,” Megha says. 

Food Adventure 

Among the other aspects that were different from India, Megha saw far more diet restrictions prevailed in Melbourne; food allergies, FODMAP (google to know more) or life choices such as vegan or keto diets. Enter adventure. “The guest had requested for a complete vegan banquet.” I can just imagine Megha’s excited face. This well-read Chef who researches food during her free time, is completely clued in on the global food scene. 

“I was ready,” she says. “The recipe below is one of the dishes from that event.”

ROAST PUMPKIN WITH COCONUT MILK EMULSION, CURRY LEAF OIL, PUMPKIN SEED DUKKAH 

Serves 4 

Roast pumpkin 

Pumpkin - cut into wedges and deseeded, 4 large pieces 

Salt - to taste 

Black pepper - crushed, a pinch 

Thyme, chopped - 3gm 

Olive Oil - 20ml 

Method

• Prepare the oven at 210 degrees Celsius. Marinate the pumpkin wedges with salt, pepper, thyme and olive oil 

• Arrange on a roasting tray and roast for 30 minutes or till a knife pierces smoothly through the flesh.

Pickled pumpkin

Pumpkin, shaved ribbons -50gm 

Water - 75ml 

White vinegar - 75ml 

Sugar - 20gm 

Salt - 5gm 

Nigella seeds - 2gm 

Method

• Mix water, vinegar, salt, sugar & nigella seeds together in a saucepan and warm this mix (do not boil). • Remove from heat and add the shaved pumpkin ribbons to this. 

 • Allow to cool. 

Coconut milk emulsion 

Coconut cream - 180ml 

Garlic - whole roasted cloves, use softened flesh (can roast along with pumpkin), 5 medium sized cloves 

Ginger - freshly grated ½ inch piece 

Lime juice and zest - ½ lime 

Sugar - 3gm 

 Salt - to taste 

Extra Virgin Olive oil - 30ml 

Method

• Mix coconut cream, salt, sugar, lime juice & zest, extra virgin olive oil, roasted garlic flesh and grated ginger together. 

 • The consistency of this emulsion should be that of a sauce, thin down with some cold water if required while adjusting the seasoning. 

Curry leaf oil 

Curry leaf, cleaned - 50gm 

Oil - for frying, 80ml 

Method

• Bring the oil up to 180 degrees Celsius in a frying pan. 

• Add curry leaves and immediately cover with a lid to avoid oil splatter. 

 • Remove the lid once the splatter subsides and turn off the flame. 

 • Strain the fried curry leaves with the help of a tea strainer or slotted spoon. 

 • Allow to cool over an absorbent paper. 

 • Keep a few leaves aside for garnish. 

 • Finely blend the fried curry leaves along with the oil used for frying. 

 • Allow to infuse for 30 minutes then strain over a fine strainer. 

Pumpkin seed dukkah 

Pumpkin seeds - roasted, 30gm 

Sesame seed - roasted, 5gm 

Hazelnut, roasted - 10gm 

Pistachio - roasted, 10gm 

Coriander seed - roasted, 5gm 

Cumin seed, roasted - 5gm 

Salt - to taste 

Peppercorn, roasted - 2gm 

Method

• Prepare the oven at 150 degree Celsius. 

• Lay all the whole spices and the nuts in a roasting tray and dry roast for 10 minutes. 

 • Allow to cool 

• Crush coarsely in a mortar & pestle or blend coarsely in a blender. 

 • Season with salt and cracked pepper. 

To finish

Pomegranate seeds - 40gm 

Curry leaf - deep-fried, 1gm 

Method

• Spoon the coconut emulsion in the centre of a plate 

• Place the roast pumpkin wedge over it and spoon some dukkah. 

 • Neatly arrange the ribbons of pickled pumpkin. 

 • Garnish with some pomegranate seeds, fried curry leaf and curry leaf oil 

  And… share it with your loved ones.