In an interview with Aqua Post Chef Lalit Mohan exclaimed that he is very passionate about his profession and feels food more than just taste. He strongly believes in sharing his knowledge and skills as well enhancing the awareness of the different cuisines and improving the image of the chefs Fraternity. In his words, Chef Lalit Mohan say’s, “Cooking is not just a subject, it is a skill based job. You need to be passionate about Cooking and you also need to be in love with the process of cooking to become a good chef.” He adds, “In the hotel industry, particularly in the kitchen, discipline and co-operation with the colleagues and seniors is a must. Its only when a team works together, can the food that is being created in the kitchen be good. But, more than anything else, one should bear in mind that a right kind of attitude is a prerequisite for the making of a good chef.”
1. Give us a brief about yourself and your profile.
I am Chef Lalit Mohan and have been in this profession for around 22 years. I had attained my professional qualification from Delhi Institute of Hotel Management & Catering technology, Lajpat Nagar, New Delhi. I started my Career with The Grand (Hyatt) New Delhi, following, Olive Bar & Kitchen. I have worked with other high profile brands. I had also worked as an Associate Director with Asian Academy of Culinary Art. I had been responsible for changing the lives of many Chefs’ through the prestigious Culinary Institute which was providing impeccable culinary education. In addition I am certified Judge from World Association of Chefs Society and has been hosting Cookery shows with different platforms on different occasions. I am also an active Executive member of Indian Culinary Forum and Chef de Cuisine Association of America and have trained number of chefs and professionals who are holding various positions around the globe. At present I am an Associate with number of establishments in India & abroad & passionately involved with Restaurants Cricket League 2025 for the initiative of hunger free India.
We love what Chef Lalit Mohan is doing for the Chef’s Fraternity. He is indeed more than a Culinary genius.
2. When it comes to seafood, what is your view point on Seafood preparation?
The most important considerations are safe handling of seafood at home is cleanliness, temperature and time. At the time of preparing seafood it is important to keep your hands, preparation area, and utensils clean. Never let raw seafood come in contact with cooked seafood or other raw (or cooked) foods. As seafood is highly perishable, so during buying or preparing seafood always remember that fish should smell fresh and mild not fishy, sour or ammonia-like, a fish’s eyes should be clear and shiny, whole fish should have firm flesh and red gills with no odor, fresh fillets should have firm flesh and red blood lines & whenever touch the fish there should not finger imprints on it.
3. What are the best Seafood items/dishes you would like to suggest our reader?
Shrimp scampi fettuccine a delicious seafood dish that features fresh pasta and delicately sautéed shrimp. Lobster Mac and Cheese, Crab Cakes, Clam Crowder, Pan-Seared Scallops. Try out there are a number of healthy seafood options available, sardines, salmon, oysters, mackerel, trout, and clams are among the most nutritious and sustainable choices. Tuna is probably one of the most-commonly consumed fish in the UK as well as in India especially the canned variety. Mussels are inexpensive and rich in omega-3 fatty acids. Prawns are a low-calorie, low-fat seafood that’s high in protein. Blue fin tuna is the most expensive seafood in the world and is never used in canned fish and instead is used in luxury sushi preparation. Even Salmons are using widely in different preparation. If we are talking about the Indian cuisine: Amritsari Fish, Tandoori Prawns, Malabari Fish Curry & varieties of Fish Tikka are also popular among foodies.
4. Please give us a brief recipe of a Seafood dish you would like to suggest for this edition and also tell us about its cultural significance (if there is any).
Fish with Honey Lemon Sauce Recipes for 4 Portions
Ingredients Quantity
1. Fresh Fish Fillet 800 gm
2. Soya Sauce 30 ml
3. Lemon Juice 1 ½ no.
4. Honey 40-50 ml or as required
5. Vegetable oil 30 ml
6. Chopped Ginger, Garlic & onions 1 tsp each
7. Salt and pepper to taste
8. Fish stock or water 300 ml or as required
9. Corn starch blended with cold water 20 ml or as required
10. Slice of fresh lemon to serve
11. Chinese Ingredients as required
Method:-
1. Take fresh fish fillets & marinade with soya sauce, lemon juice, honey and seasoning and let stand for 15 to 20 minutes.
2. Heat oil, add chopped ginger, garlic sauté them properly then add fish fillets and brown evenly, pour of excess marinade and stock.
3. Simmer until cooked. Turn fish fillets at least twice during cooking. Remove the fillets and place them on a serving platter.
4. Stir blended cornstarch with water into sauce and bring to boil. Take sauce and spoon over fillets, Garnish with spring onions & serve with lemon slice.
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