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Bharat Singh, New Delhi, Delhi (2026)

13/10/2026

Types of cutting board

13/10/2026

SHELLFISH MACROS

13/10/2026

6 Types of Sauces – Ingredients & Methods
1. Chimichurri Sauce
Ingredients
Fresh parsley, finely chopped – 100 g
Fresh oregano, chopped – 10 g
Garlic, minced – 25 g
Red chilli flakes – 3 g
Red w**e vinegar – 100 ml
Olive oil – 250 ml
Lemon juice – 20 ml
Salt – 10 g
Black pepper – 3 g
Method
Finely chop the parsley, oregano and garlic.
Combine them with red chilli flakes, red w**e vinegar and lemon juice.
Add olive oil, salt and black pepper.
Mix well and allow the sauce to rest for 15–30 minutes before serving.

2. Green Harissa
Ingredients
Fresh green chillies – 150 g
Fresh coriander leaves – 100 g
Fresh parsley – 50 g
Garlic – 30 g
Ground cumin – 10 g
Ground coriander – 10 g
Lemon juice – 60 ml
Olive oil – 100 ml
Salt – 12 g
Black pepper – 3 g
Method
Wash and dry the green chillies, coriander and parsley.
Add the chillies, herbs, garlic, cumin and ground coriander to a food processor.
Add lemon juice and blend into a coarse or smooth paste, as desired.
Gradually add olive oil while blending.
Season with salt and black pepper. Adjust the consistency if required.

3. Basil Pesto
Ingredients
Fresh basil leaves – 100 g
Pine nuts – 60 g
Parmesan cheese, grated – 80 g
Garlic – 15 g
Olive oil – 220 ml
Lemon juice – 15 ml
Salt – 5 g
Black pepper – 2 g
Method
Lightly toast the pine nuts in a dry pan and allow them to cool.
Add basil leaves, pine nuts and garlic to a food processor.
Pulse until coarsely chopped.
Add Parmesan cheese and lemon juice.
Gradually pour in olive oil while blending until the desired consistency is achieved.
Season with salt and black pepper.

4. Tzatziki Sauce
Ingredients
Greek yogurt (strained) – 250 g
Cucumber, grated – 150 g
Garlic, minced – 10 g
Fresh dill, chopped – 15 g
Lemon juice – 20 ml
Olive oil – 30 ml
Salt – 6 g
Black pepper – 2 g
Method
Grate the cucumber and squeeze out excess water thoroughly.
Place the strained Greek yogurt in a mixing bowl.
Add cucumber, minced garlic, chopped dill and lemon juice.
Mix in olive oil, salt and black pepper.
Refrigerate for 30 minutes to allow the flavours to develop.
Mix gently before serving.

5. Romesco Sauce
Ingredients
Roasted red bell peppers – 200 g
Roasted almonds – 60 g
Roasted tomatoes – 150 g
Garlic – 15 g
Sherry vinegar – 30 ml
Olive oil – 100 ml
Smoked paprika – 5 g
Salt – 6 g
Black pepper – 2 g
Method
Roast the red bell peppers and tomatoes until softened and lightly charred. Allow them to cool.
Lightly toast the almonds and cool them.
Add the roasted peppers, tomatoes, almonds and garlic to a food processor.
Add sherry vinegar and smoked paprika.
Blend while gradually adding olive oil until the sauce reaches the desired texture.
Season with salt and black pepper. Blend briefly to combine.

6. Tahini Sauce
Ingredients
Tahini (sesame paste) – 120 g
Lemon juice – 60 ml
Garlic, minced – 15 g
Water – 100 ml
Olive oil – 30 ml
Salt – 5 g
Ground cumin – 3 g
Black pepper – 2 g
Method
Place the tahini in a mixing bowl.
Add lemon juice and minced garlic, then whisk until combined.
Gradually add water while whisking until smooth and creamy. The tahini may thicken initially before becoming smooth.
Add olive oil, ground cumin, salt and black pepper.
Whisk until the sauce reaches the desired consistency. Add a little more water if necessary.
By Chef Bharat Singh
Chef's Note: Adjust seasoning and consistency according to the intended use. Refrigerate sauces in clean, covered containers and follow appropriate food-safety practices.

13/10/2026

Ingredients

* Chicken thighs, boneless and thinly sliced – 1 kg
* Brown sugar – ½ cup
* Pineapple juice – ¼ cup
* Soy sauce – 2 tbsp
* Banana ketchup – 1 tbsp
* Vinegar – 1 tbsp
* Garlic powder – 1 tsp
* Ground black pepper – ½ tsp
* Salt – 1 tsp
* Cooking oil – 1 tbsp
* Paprika or annatto powder – ½ tsp (for colour)

Method of Preparation

1. Prepare the Marinade: In a bowl, combine brown sugar, pineapple juice, soy sauce, banana ketchup, vinegar, garlic powder, black pepper, salt, and paprika or annatto powder. Mix well.
2. Marinate the Chicken: Add the sliced chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for at least 8 hours, preferably overnight.
3. Cook the Chicken: Transfer the marinated chicken and marinade to a pan. Simmer over medium-low heat until the chicken is tender and most of the liquid has evaporated.
4. Caramelize: Add cooking oil and pan-fry the chicken until golden brown, glossy, and caramelized. Turn the pieces occasionally to prevent burning.
5. Serve: Serve hot with garlic fried rice and a fried egg for a delicious Filipino-style breakfast.

Chef’s Tip: Cook the chicken thoroughly to an internal temperature of 74°C (165°F). Keep refrigerated while marinating.

13/10/2026

Red Cabbage Salad with Creamy Poppy Seed
Dressing

13/10/2026

Chicken Patty Recipe
1. Chicken Patty
Ingredients
Ground chicken – 1,000 g
Breadcrumbs – 80 g
Egg – 1 pc (approximately 50 g)
Onion, finely minced – 80 g
Garlic, minced – 15 g
Salt – 12 g
Black pepper powder – 3 g
Paprika powder – 5 g
Onion powder – 5 g
Garlic powder – 4 g
Dried oregano – 2 g
Chopped parsley – 10 g
Vegetable oil – 20 ml (for cooking)
Method
In a large bowl, combine the ground chicken, breadcrumbs, egg, minced onion, and garlic.
Add salt, black pepper, paprika, onion powder, garlic powder, dried oregano, and chopped parsley.
Mix gently until all ingredients are evenly combined. Avoid overmixing.
Divide the mixture into equal portions and shape into round patties of uniform thickness.
Refrigerate the patties for 20–30 minutes to help them firm up.
Heat vegetable oil in a frying pan over medium heat.
Cook the patties for approximately 5–7 minutes per side, depending on thickness, until golden brown and fully cooked.
Check that the centre reaches 74°C (165°F) before serving.
Chef’s Tip: Keep the patties evenly shaped for uniform cooking. Handle raw chicken carefully and wash hands and equipment after use.
2. Vegetable Patty
Ingredients
Potatoes, boiled and mashed – 500 g
Carrots, finely diced and cooked – 100 g
Green peas, cooked – 100 g
Sweet corn – 80 g
Onion, finely minced – 80 g
Garlic, minced – 10 g
Breadcrumbs – 100 g
Cornstarch – 25 g
Salt – 12 g
Black pepper powder – 3 g
Cumin powder – 4 g
Coriander powder – 4 g
Paprika powder – 4 g
Garam masala – 3 g
Method
Boil the potatoes until tender, then peel and mash them until smooth.
Cook the diced carrots, green peas, and sweet corn until tender. Drain any excess water.
Heat a little oil in a pan and sauté the minced onion and garlic until soft and fragrant. Allow to cool slightly.
In a large bowl, combine the mashed potatoes, cooked vegetables, sautéed onion, and garlic.
Add breadcrumbs, cornstarch, salt, black pepper, cumin powder, coriander powder, paprika, and garam masala.
Mix until the ingredients form a firm mixture. If it feels too soft, add a little extra breadcrumb.
Divide into equal portions and shape into round patties.
Refrigerate for 15–20 minutes to help the patties hold their shape.
Heat oil in a frying pan over medium heat.
Shallow-fry the patties for approximately 3–5 minutes per side until crisp and golden brown.
Remove and drain on a wire rack or absorbent paper. Serve hot.
Chef’s Tip: Drain the vegetables thoroughly before mixing to prevent the patties from becoming soggy.

13/10/2026

TYPES OF CUTTING BOARD

13/10/2026

Super Creamy Gochujang Udon with Mushrooms
Ingredients (2 Servings)
Udon noodles – 400 g
Button mushrooms – 250 g
Baby spinach – 75 g
Gochujang (Korean chilli paste) – 1½ tbsp
White miso paste – 1½ tbsp
Creamy peanut butter – 2 tbsp
Rice vinegar – 1 tbsp
Garlic, finely grated – 1 clove
Scallion (spring onion) – 1
Vegetable oil – 1 tsp
Agave nectar (or honey) – 1 tbsp
Salt – ¼ tsp or to taste
Sesame seeds – 1 tbsp (for garnish)
Method of Preparation
1. Prepare the ingredients
Clean and slice the mushrooms. Thinly slice the scallion diagonally, reserving the green parts for garnish. Peel and finely grate the garlic. In a small bowl, mix gochujang, peanut butter, one-third of the miso paste, rice vinegar, and half of the agave nectar. Mix well.
2. Cook the mushrooms
Heat the vegetable oil in a large skillet over medium-high heat. Add the scallion whites and mushrooms. Sauté for 4–5 minutes until golden brown. Add the remaining miso paste and agave nectar. Toss well and cook briefly. Remove the mushrooms and set aside.
3. Prepare the udon noodles
Warm the udon noodles in hot water according to the package instructions. Loosen them apart, drain, and reserve some cooking water.
4. Combine and finish
Wipe out the skillet. Add the prepared gochujang sauce and a splash of cooking water. Stir and heat briefly. Add the udon noodles and baby spinach. Mix until the noodles are evenly coated and the spinach has wilted. Add more cooking water if needed. Taste and adjust the salt carefully, as gochujang and miso already contain salt.
5. Serve
Divide the udon between two plates. Top with sautéed mushrooms, sliced scallion greens, and sesame seeds.
Chef's Note: For a milder flavour, reduce the gochujang. Add salt only after tasting the sauce.
By Chef Bharat Singh

13/10/2026

1. White Bread Dough
Ingredients
Bread flour – 500 g
Water – 300 ml
Sugar – 25 g
Instant yeast – 7 g
Salt – 10 g
Milk powder – 20 g
Unsalted butter – 30 g
Method of Preparation
Mix bread flour, sugar, instant yeast, salt and milk powder in a mixing bowl.
Add water gradually and mix until a dough forms.
Knead for 8–10 minutes until the dough becomes smooth and elastic.
Add softened butter and knead until fully incorporated.
Cover and proof for 60–90 minutes, or until doubled in size.
Punch down the dough gently and shape it into a loaf.
Place in a greased loaf tin and proof for another 30–45 minutes.
Bake in a preheated oven at 180–190°C for 25–35 minutes, until golden brown.
Remove from the tin and cool completely before slicing.

2. Brown Bread Dough
Ingredients
Bread flour – 300 g
Whole wheat flour – 200 g
Whole milk – 280 ml
Sugar – 50 g
Instant yeast – 7 g
Salt – 8 g
Milk powder – 25 g
Unsalted butter – 40 g
Egg – 1 large (about 50 g)
Method of Preparation
Combine bread flour, whole wheat flour, sugar, instant yeast, salt and milk powder.
Add the egg and milk gradually. Mix until a soft dough forms.
Knead for 8–10 minutes until the dough becomes smooth.
Add softened butter and knead until fully incorporated.
Cover and proof for 60–90 minutes, or until doubled in size.
Gently degas the dough and shape it into a loaf.
Place in a greased loaf tin and proof for another 30–45 minutes.
Bake in a preheated oven at 180–190°C for 30–40 minutes, until cooked through.
Remove from the tin and cool completely before slicing.

3. Multigrain Bread Dough
Ingredients
Bread flour – 350 g
Whole wheat flour – 150 g
Rolled oats – 40 g
Sunflower seeds – 20 g
Flaxseeds – 15 g
Water – 350 ml
Honey – 30 g
Instant yeast – 8 g
Salt – 10 g
Olive oil – 30 ml
Method of Preparation
Mix the rolled oats, sunflower seeds and flaxseeds with a little water. Let them soak for 15–20 minutes.
Combine bread flour, whole wheat flour, instant yeast and salt in a mixing bowl.
Add honey, the remaining water and the soaked grain mixture.
Mix until a dough forms, then knead for 8–10 minutes.
Add olive oil and knead until the dough becomes smooth and elastic.
Cover and proof for 60–90 minutes, or until doubled in size.
Gently degas the dough and shape it into a loaf.
Place in a greased loaf tin and proof for another 30–45 minutes.
Bake in a preheated oven at 180–190°C for 30–40 minutes, until golden brown and cooked through.
Remove from the tin and cool completely before slicing.
By Chef Bharat Singh
Chef's Tip: Proofing times depend on room temperature. Always allow the dough to rise until visibly expanded rather than relying only on the clock.

Bharat Singh

13/10/2026

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