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Kasturi Kitchen
A series of mouth watering recipes brought to you exclusively by KKNC, featuring star chef Vittal Shetty
Vittal Shetty
 Vittal Shetty is a professional & innovative chef with more than 12+years of international experience with noted establishments such as Amber India restaurant in California, Raffles hotel in Singapore, the Oberoi New Delhi & other Oberoi hotels in India, Rajvilas in Jaipur, Windsor Manor hotel, the Central Park hotel Bangalore, India. |
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Chef Vittal Shetty obtained his bachelors degree in hotel management from Bangalore university, after which he graduated from O.C.L.D, one of the best culinary schools in India. Starting career as a chef in Oberoi hotels one of the reputed hotel chains in India, he practiced details of the great Indian cuisines by working along side great chefs of the cuisine. He also trained & worked in large banqueting, french, pastry & gardemanger kitchens. He left the Oberoi to join Singapore’s prestigious Raffles hotel, working in their 110-year-old Indian restaurant “Tiffin Room,”.
Vittal is currently executive chef of Amber India restaurant in Santana row Sanjose. The restaurant opened in November 2003 and has been recognized as one of the best Indian restaurants, for its innovative menu that showcases fresh local produce, cooked in an age old traditional style with a Californian out look.
He believes in adding finesse & panache to a cuisine by marrying traditional & authentic cooking techniques following modern day trends & experimenting with new versions of contemporary styles.
Since Amber India opened its location in urban Santana row, it has come to represent nouvelle trends in modern Indian cuisine. Vittal with his innovative approach has changed the misconception about Indian food by introducing regional cuisines, forgotten recipes, home style curries, kebabs & much more.
His work has been recognized & featured in local media; his articles & recipes are featured in local print. He was featured in CBS’s “Eye on the bay” & was invited to New York to cook his spicy chicken curry “Americas hot food segment” in ABC’s “The View” and did a recipe in CBS 5’s “The view from the bay”. Two of widely circulated magazines Indian Express & Discover India magazines also featured his reviews recently.
Vittal Shetty in the press
ABC's "The View From The Bay"
http://abclocal.go.com/kgo/video?id=6862929§ion=view_from_the_bay
ABC "The View"
http://www.amber-india.com/SantanaRow/video1/video2.html
CBS "Eye on the bay"
http://www.amber-india.com/SantanaRow/video1/video1.html
when indian marries american - american chronicle
http://www.amber-india.com/SantanaRow/indianmarriesamerican.pdf
SFO chronicle - chefs night in
http://www.amber-india.com/SantanaRow/Chronicle-feb6-09.pdf
SFO Cuisine
http://www.amber-india.com/SantanaRow/reviews/sanfrancisco-cuisine2006.htm
Valley life quaterly
http://www.amber-india.com/SantanaRow/reviews/valley-life-2006.htm
south valley community news paper
http://www.amber-india.com/SantanaRow/reviews/nourishing-body-nsoul.htm
Kasturi Kitchen on a short break
ನಳಪಾಕದ ಅಭಿಮಾನಿಗಳೇ,
ನಮ್ಮ ನಿಮ್ಮೆಲ್ಲರ ನೆಚ್ಚಿನ ವಿಟ್ಟಲ್ ಶೆಟ್ಟಿ ಅವರು ಭಾರತಕ್ಕೆ ಪ್ರವಾಸಕ್ಕಾಗಿ ಹೋಗಿದ್ದಾರೆ. ಅವರ ಪುನರಾಗಮನದ ತನಕ ಕಸ್ತೂರಿ ಅಡಿಗೆಮನೆ ಮುಚ್ಚಿರುತ್ತದೆ.
Dear Cooking Fans,
Our star cook, Mr. Vitta Shetty is on a vacation in India. Until he returns, the stoves in Kasturi Kitchen will be turned off.
Roasted Stuffed Chilies
Roasted Stuffed Chilies
Serves: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Ingredients
Stuffing
2 tbs olive oil
1 tsp fennel seeds
1 pinch hing (asafoetida)
1 tbs chopped ginger
½ pc chopped red onion
1tsp turmeric
1 tsp chat masala
1 tsp lemon juice
Salt to taste
2 pcs Boiled Yukon gold potatoes – peeled & chopped
½ cup corn kernels
1 tbs chopped cilantro
Marinade
10 pcs Chilies (yellow chilies/organic chili peppers)
1 tbs olive oil
5 tbs yogurt
1 tbs ginger & garlic paste
1 tbs red chili powder
1 tbs turmeric powder
1tbs kasoori methi
salt to taste
Instructions
Pre heat the oven to 400 deg F
Make the marinade- in a bowl mix all the ingredients for the marinade and keep it aside
Take out the caps of the chilies, using a paring knife take out the seeds.
Heat oil in a pan, add fennel seeds, hing, ginger & onion, sauté for a while
Add the spices, mix well add corn & potatoes, add cilantro
Stuff the chilies with the potatoes mixture
Apply the marinade to the chilies
Roast the chilies in oven for 15-20 minutes
Note: If using a grill , then use oil, salt & pepper instead of the yogurt marinade for the chilies
Flat Bread Pizza
Ingredients
- 2 pcs Flat bread/ lavash/ Naan
- 4 tbs Olive oil
- ½ tsp Cumin
- 1 tbs Chopped ginger
- 1/2 cup Chopped red onion
- ½ tsp Turmeric
- Salt
- ½ tbs Red chili powder
- ½ tbs Chat masala
- ½ tsp Lemon juice
- 2/3 cup Tomato puree
- ½ cup Chopped mushroom
- ½ cup Chopped bell peppers
- 1/3 cup Olives
- 2 tbs Chopped cilantro
- ½ cup Grated mozzarella cheese
Instructions
- Pre heat the oven to 400 deg F
- Heat oil in an pan, add cumin let it crackle, add ginger
- Add onion sauté for a while, add the spices, mix well, and add tomato puree
- Slow down the stove and cook for at least five minutes till the masala is cooked, set it aside
- Heat the remaining oil in another pan; add chopped mushroom & bell peppers
- Sauté for a while, don’t over cook the veggies, and add the tomato masala,
- Switch of the stove, add cilantro, lemon juice, check seasoning.
- Spread this masala on the flat bread
- Sprinkle cheese on the veggies
- Bake it in the oven for 6-7 minutes, or till the cheese is slightly melted
- Cut into desired pieces and serve
