Friends experimenting with the Sundooq Yakhni, Dohneiiong and Gassi Mixes
YAKHNI BLACK RICE RISOTTO
100 gms soaked and par-boiled black rice.
50-75 gms stock water (veg or chicken)
15 gms butter
10 gms parmesan cheese
30-40 gms Sundooq’s Yakhni Mix (grind to powder)
Heat a pan on medium-heat and melt half the butter.
Put the rice and spice mix, stir and sauté for 2 minutes.
Add the stock water and finish boiling the rice.
Once the stock water evaporates, add the rest of the butter and cheese until they emulsify.
Remove and serve in a plate.
DOHNEIIONG GRILLED CHICKEN
150 gms chicken breast.
20 gms oil
2-3 tbsp Sundooq’s Dohneiiong mix grinder to powder.
Wash and clean the chicken and marinate it with oil and the Dohneiiong mix.
In a hot griddle pan, sear the chicken on both sides for 2 minutes each.
Post that put it in an oven for another 4-6 minutes.
GASSI COCONUT CREAM SAUCE
100 gms coconut cream
2-3 tbs Sundooq’s Gassi mix
Water as required.
Heat a pan on medium flame and pour the coconut cream and bring it to simmer.
Add the curry mix and stir well to make sure there are no lumps.
Add some water if it’s too thick. Simmer for 2-3 minutes and you’re good to go.
Use the code MANISHSUNDOOQ for a 10% discount on all products until the end of June.
I'm Manish Das, the executive chef of Omo Bistro and Skinny Mo's Jazz Club in Kolkata. I have been a chef/restaurateur for a decade now. I am trained in French Gastronomy at the Alain Ducasse Culinary Institute in Manila, Philippines. At Omo Bistro, we specialise in european cuisine from the perspective of French gastronomy, using organic and local ingredients. We pay our tribute of traditions while embracing modern evolution. What drives me to cook, honestly I don't know, that is how naturally it comes to me. But if I have to give it an explanation, the only thing I could say is "Love".