When we dine at restaurants, we are often amazed by the finesse and beautiful presentation of the dishes which are created by passionate, innovative chefs. For our culinary issue, we have asked 4 gifted chefs from 4 respected restaurants and hotels to share their signature recipe for our readers to try at home. Don’t worry about the techniques being too complicated or the ingredients too obscure; these particular recipes – they assure us – you can make at home in your own kitchens! Chef Uttam Singh Rautela of Maroush Indian food is loved for its rich, heady flavours and generous use of spices and herbs. In recent years, Indian cuisine have started mushrooming around Jakarta’s dining scene and one of our favourites is Maroush at the Crowne Plaza, which also serves Moroccan cuisine. Chef Uttam Singh Rautela is the man behind the genuine and rustic Indian flavours. “I came from Mumbai and have been living in Jakarta for over eight years now. My signature is North Indian food which is moderately spicy and creamy. We usually use dried fruits and nuts, as well as yoghurt which plays an important role in the cooking. Many people are intimidated by ‘complicated’ Indian recipes, but as long as you follow the ingredients and steps carefully, with a little practice you can serve yourself delicious Indian dishes at home”. Chef Uttam shares with us the recipe for his famous Lamb Chop Masala, a dish which can only be found at Maroush. One little tip from him though – always use fresh ingredients. For example, in the Punjab, tomatoes are grated to make a puree. Don’t be tempted to use ready prepared tomato puree from the supermarket because it does affect the taste! Lamb Chop Masala Ingredients: 1 kg Lamb Ribs 5 gr Chilli Powder / Green Chili 5 leaves bay Leaves 3 gr Turmaric 5.8 gr Cinamon Steak 5 gr garam Masala 3 Star Star Aninseeds 5 gr Corinder Leaf 3 gr Cumin Seeds To taste Salt 500 grams Onion 5 gr Butter 350 gr Tomato 50-60 gr Yoghurt 10 gr Ginger 8 gr Corinder Powder 10 gr Garlic 100 gr Cooking Oil Steps • Cut lamb ribs into single pieces, clean and pan fry until darkened. Set aside. • Blend onion and tomato separately, not to too fine a paste • Put the ginger and garlic into an electric blender with 2-3 tablespoons of water and blend to a paste • Put cooking oil and butter into a large wok or heavy-bottomed saucepan, add bay leaves, cinnamon sticks, star aninse seeds, cumin seeds, and stir for a while • Put the chops, tomatoes, onions, yoghurt, salt, ginger-garlic paste and turmeric powder into a differnt wok to heat • Stir and bring the spice and oil mixture to the boil. Add lamb chops, turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked • Add the Garam masala, coriander powder, chili powder or fresh green chili paste, lemon juice and salt to taste • Stir and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. • Sprinkle fresh coriander over masala chops and serve.