He returned from India, started cooking, and found that everyone loved what he put out. Amir Chandra (Photo: PR)
Cook:Amir Aharon Chandra
Living Area:Tel Aviv
Cuisine:Vegan
Indian Cuisine How long in Yami:Seven years
How did you start cooking?How did you know you wanted to cook professionally?
"My love for cooking began many years ago. I started cooking as a teenager and loved playing with the spices that were at home. After the trip to India I wanted to bring back something from the experience there and tried to cook in style, and people liked it immediately, I realized I was doing something right. In 2005 I decided to open a restaurant in the Mahane Yehuda market that would be both a meeting place for friends and delicious vegetarian food, and that's how it actually started. For the last 7 years, I've been in Yami."
Special requests you received? An interesting case with a client?
"I get occasional requests like cooking Indian food without onions, garlic and ginger. At first I would refuse, because these products are the basis of Indian cooking, but now, with years and experience, I know how to answer such requests and help all the customers who are interested in eating my food.
An interesting case with a client? I remember one specific case to this day. I had a customer who ordered Malay and as soon as he received the shipment he ate the dumplings (which are from potato, sweet potato, cashew, poppy seeds, spices and coconut) and thought they were chocolate balls that I had brought him as a gift and then called to ask where the dumplings were."
A good tip for people who cook?
"Work with the emotion, listen to the sounds the food makes in cooking and always start with onions!"
Who cooks at your house?
"Me, and the daughter is also starting to show interest."
What food will you never touch?
"It's a very easy question. I don't touch and won't touch or use coriander. Can't smell coriander."
A little something about the kitchen?
"I got to know Indian cuisine during a long trip to the subcontinent. The flavors, colors and aromas just captivated me and when I returned to Israel I wanted to bring the experience here. I opened Chandra, which then rolled with me to Tel Aviv. I soon found my place at Yummy, working in the kitchen I love so much with a switch to veganism.
"Today I combine Indian cuisine, 'invent' dishes in a vegan version like Allo Gobi and without compromising on flavors, and also develop new dishes based on local and seasonal ingredients that grow in small part in my humble garden and even from gathering wild plants that I find exciting superfoods. I don't have preservatives or food coloring in my kitchen. Spices and herbs are the flavors and aromas and I have a rich and varied menu, colorful and happy."
In Indian cuisine, you always start with onions and of course plenty of healthy spices. Amir Chandra's Alo Gobi (Photo: PR)
Ingredients:
- oil
- A little cumin seeds
- A little mustard seeds
- A little dry chili
- A little coriander seed
- 1 medium onion
- 1-4 garlic as much as you like
- Ginger finger peeled and finely cut
- 6 potato peeled and quartered
- 1/2 cauliflower
- 2 tomato
- 1/4 cabbage
- 1 tablespoon salt
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1/2 tablespoon black pepper
- 1 tablespoon red paprika
- 1/2 tablespoon ground coriander
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Instructions:
1. Heat coconut or olive oil (or the oil you usually use) in a saucepan Add the spice seeds until crackling lightly, add garlic, ginger, chili finely cut for a minute, and then the onion. Let the onion reach a transparent color until the beginning of browning while stirring occasionally, then add tomato and cabbage, let them soften a little and add potato cubes, a little water to partially cover and cook in a closed lid.
2. After 5 minutes add the spices - turmeric, cumin, coriander, black pepper and coriander according to taste and feeling, and coarse salt. After another 5 minutes add the cauliflower.
3. Add water as needed, stir and cook for another 15 minutes over medium heat, until the potatoes are soft. Chopped coriander can be added near finish or as garnish when serving.
How to serve: Transfer the contents of the pot to a serving dish and garnish with fresh coriander. It is recommended to eat with rice or with chapati, a flat Indian bread.
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