Hyderabad, 4th August, 2023: At Platform 65, a renowned culinary hub in the heart of the city, the air was filled with anticipation and excitement as Chef VH Suresh, the esteemed Corporate Executive Chef, prepared to reveal his latest masterpiece – the “Classic Mushroom.”
Chef VH Suresh, known for his innovative approach to cooking and exquisite taste, took the stage with a confident smile. The audience, comprising food enthusiasts, journalists, and fellow chefs, leaned forward, eager to discover the secrets behind this new culinary delight.
“This dish holds a special place in my heart,” Chef Suresh began, his voice resonating with passion. “The Classic Mushroom represents a harmonious blend of flavors and textures, designed to tantalize your taste buds.”
The chef then proceeded to divulge the key ingredients required to recreate this gastronomic wonder. “To prepare the Classic Mushroom, we start with 180 grams of medium-sized mushrooms,” he explained. “Next, we combine 10 grams of all-purpose flour (maida) and 20 grams of corn flour, which will give the dish a delightful crispiness.”
As Chef Suresh continued, he outlined the importance of balance in the dish. “Every great recipe requires a careful balance of flavors. For the Classic Mushroom, we add just the right amount of salt, sugar, and white pepper to elevate the taste.”
“Of course, a creamy touch is essential to bind the flavors together,” he added, a glint of excitement in his eyes. “We incorporate 100 ml of cream, which infuses a luxurious creaminess that complements the earthy mushroom flavors.”
With the ingredients list covered, Chef Suresh moved on to the cooking process, sharing his step-by-step guide to perfection. “First, we boil the mushrooms to bring out their natural essence,” he said. “Then, in a mixing bowl, we coat the boiled mushrooms with the maida, corn flour, sugar, salt, and white pepper, ensuring each piece is evenly seasoned.”
“The magic truly happens when we deep fry the coated mushrooms,” he continued, a grin forming on his face. “The sizzling sound and the aroma that fills the kitchen are irresistible.”
But Chef Suresh didn’t stop there. He revealed his secret to making the dish extraordinary. “Once the mushrooms turn a beautiful golden brown, we take them out of the pan. In the same pan, we sauté chopped ginger, garlic, and onions to create a delightful base for the mushrooms.”
As the audience listened intently, Chef Suresh reached the climax of the recipe. “We then add back the fried mushrooms, season them with a pinch of salt, sugar, and white pepper, ensuring every bite is an explosion of flavors,” he said, his excitement palpable.
“The final touch, the cream, is drizzled over the mushrooms, crowning them with richness,” he concluded. “Garnished with fried cashews and spring onions, the Classic Mushroom is now ready to be served, piping hot and full of culinary delights.”
The audience erupted into applause as Chef VH Suresh unveiled the Classic Mushroom, showcasing his passion for culinary artistry and his dedication to creating unforgettable dining experiences.
As the attendees savored the dish, it became evident that Chef VH Suresh had once again succeeded in crafting a masterpiece that would leave a lasting impression on the city’s food scene. With the Classic Mushroom now a star attraction on the Platform 65 menu, food enthusiasts can savor the artful blend of flavors and textures that only a culinary virtuoso like Chef VH Suresh can deliver.
