BRIEF INTRODUCTION INTO MY LIFE

BRIEF INTRODUCTION INTO MY LIFE

Born in a family with ancestral wealth of land, I was profound in the area of agriculture.

During my school days a little deviated from agriculture I found a passion in Volleyball. At high school level I was a part of state team, got immense blessing from Rev: Fr: C.O George and Rev: Fr.K.M Issac  @ M.D Seminary High School Kottayam.

After my college days at St.Stephens College, Uzhavoor as a part of living hood my family members and my Elder brother Mr.Bijoy Pothen, advised me to join the hospitality industry which was not so popular at late 80’s.

Industrial training in Taj Malabar,Wellington Island,Cochin,I made it into my mind that this is my cup of tea!!! my sincere thanks to Chef Shanmugan and Chef Benny. Slowly I started making presence in Hospitality industry.

Thanks to Taj for my special trainings in Taj Mahal Mumbai ,Taj President,Mumbai,Taj Westend,Bangalore,Taj Residency,Bangalore,Taj Coromandel Chennai and to my every supporting collogues in due course.

A career in Avenue Regent and Wyte Fort in Kochin gave feathers in my cap with dishes and acclaimed popularity among foodies.

Mr.Mohammed Altaf,Managing  Director of Wyte Fort,Kochin gave me a free hand in my profession which  helped me in a great way to fine tune my career.

My journey as a trainee  to Executive Chef is always with the support of Mr.Vijay Cheriyan,Marg Hospitality,,Thomas P.K,Corporate Chef Paragon Group and also Mr.K.C Babu who always advises me to promote ethnic Kerala Cusines all over the world. Thanks to Mr.Sumesh Govind, my mentor and boss, I have joined Paragon only because of his never ending compromise for taste!!!

7+ years of experience in London and Scotland gave me new experience in typical European Foods and Hygiene standards.Kayal Restaurant in Limington Spa made new summit in my career for introducing lip smacking traditional Kerala food among the Europeans.

The weather, climate in Europe slowly recalled my inhabited agriculturist to return to my home land to restart my passion. The rain, greenery, family and of course Njatuvella made my pack up so soon.

Came back in 2012, associated with Indriya Beach resorts, now in a mission to setup a new restaurant in Kochi-Paragon- The taste destination!!!

Father being a police officer inculcated the good habits of punctuality, Mother being a traditional Christian woman always supported me in my ups and downs, I always advise my folks to make family bonds stronger for a happier professional life. Blessed with 2 kids, lives a peaceful life in Koothattukulam with my wife Stani.

Never ending passion to endeavor the taste of Kerala cooking stills gives me energy to lead my path. I would suggest, promote Kerala cuisines to all over the world.

My leisure time I would like to spend with my family and friends.

                                                                                      

PHOTOS

GRILLED MACKEREL FILLET WITH CURRIED POTATO AND SPINACH SALAD

GRILLED MACKEREL FILLET WITH CURRIED POTATO AND SPINACH SALAD

Ingredients

2 x Mackerel Fillet
50g Baking Potato
30g Spinach
10g Red Onion
1 tbsp Crème Fraiche
½ tsp Cumin (ground)
½ tsp Curry Powder
1g Fresh Coriander
1 Lemon
Salt and Pepper

Method

Peel a baking potato, cut into a small dice and cook in salted boiling water until tender, then drain.

Mix together the crème fraiche, ground cumin; curry powder, finely chopped coriander and lemon zest. Season to taste.

Place 50g of cooked potato in a bowl, add the crème fraiche and gently mix together to make the warm potato salad.

Finely slice the red onion.

Wilt the baby spinach in a pan with a splash of water and season. Squeeze out the excess water.

Slash the skin along the length of each Mackerel fillet. Place the fillets skin side up on a tray, drizzle with olive oil and season. Cook under a pre-heated medium to hot grill for 3-4 minutes until the skin is crisp and coloured or until required core temperature is achieved.

To serve, place the wilted spinach towards the centre of a clean plate. Spoon the potato salad on top, sprinkle over the sliced red onion and sit the Mackerel fillets on top, skin side up. Finish with a wedge of lemon and sprig of fresh coriander.

Preparation time: 10 minutes
Cooking time: 6 minutes

MUSSELS FRY

MUSSELS FRY

Ingredients

Mussels- 1 1/2 lb
Onion sliced-1 
Shallot - 8-10
Tomato- 1 medium
Ginger-2 inch thick
Garlic- 8-10 pods
Chilly powder- 1 tsp
Pepper powder- 3/4 tsp
Coriander powder- 1 tsp
Turmeric powder-1/3 tsp
Garam Masala-1 1/2 tsp
Curry leaves
Oil


Clean and marinate mussels with turmeric powder, salt  and chilly powder and cook with 1/2 cup of water and cook till done( 3-4 minutes). Heat  2 tsp of oil in a pan and add sliced onions, shallots and fry till it changes color. Add ginger and garlic and curry leaves and fry till golden brown. Add finely chopped tomato and cook till soft. Add coriander powder, pepper powder and garam masala and the cooked mussels and fry till the masala is well coated and the mussels gets a little crispy. 

SEA FOOD PHOTOS