Chef Govardhan
International Cuisine
“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together.”
Soups
Cream of Tomato Soup
Tomato soup is a soup with tomatoes as the primary ingredient. It may be served hot or cold in a bowl, and may be made in a variety of ways.
Minestrone Soup
Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, croutons, and tomatoes.
Chicken and Corn Chowder Soup
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable.
Shrimp Bisque
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups.
Salads
Greek Salad
Greek salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries.
Chicken and Pineapple Salad
Marinated grilled chicken diced pineapple mixed with fresh lettuce and dressed with mayonnaise served chilled.
Cesar Salad
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside.
Cucumber Dill Yogurt Salad
Peel, half, seed, and slice cucumbers. In a medium bowl combine yogurt, drll, vinegar, sugar, salt, pepper and garlic powder. Add cucumber to bowl and toss with yogurt/dill mixture until combined well. Additional salt and pepper to taste, if needed. Refrigerate covered until ready to serve.
Pasta
Spaghetti bolognaise
Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Spaghetti Arrabbiata
Arrabbiata sauce in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region, around Rome.
Penne Cheese Sauce
Penne pasta cooked with garlic and olive oil mixed with cream sauce blended with parmesan cheese.
Gnocchi Basil Pesto
Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients.
Pesto, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil.
Ravioli Tomato Concasse
Homemade pasta made of all-purpose flour olive oil cooked in tomato concasse blended with parmesan garnished with fresh basil leaves.
Sushi
Maki Roll
A California roll or California maki is a makizushi sushi roll that is usually rolled inside-out, and containing cucumber, crab or imitation crab, and avocado.
Uramaki
The meaning of its name is, literally, “inside out” roll. It could be defined as a “rebel roll” because it goes against the usual norm of wrapping the roll of rice from the outside.
Temaki
Temakizushi is a very literal Japanese word. Te is hand and maki is roll so, therefore, “hand roll sushi” is the meaning. It is a great party food because a host can prepare the sushi rice and all the fillings beforehand and everyone can enjoy to make their own hand roll sushi with the fillings they like.
Nigiri Sushi
A type of sushi consisting of a small ball of rice, smeared with wasabi paste and topped with raw fish or other seafood.
Cold Meats
Chicken Galantine
In French cuisine, galantine is a dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.
Lamb Terrine
A terrine is a dish of ground meat, organ meat, seafood, vegetables, boiled eggs, herbs and/or other seasonings packed or layered in a ceramic or steel loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving.
Chicken Ballotine
A Ballotine is traditionally a de-boned thigh and/or leg part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A Ballotine is cooked by roasting, braising or poaching.
Seafood Terrine
A terrine is a dish of seafood, boiled eggs, herbs and/or other seasonings packed or layered in a ceramic or steel loaf-shaped mold, cooked in a water bath, cooled, turned out and sliced for serving.
