Celebrity Chef: Jolly Kumar

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Thu, July 03 2008

Jolly-Kumar Guest Chef: Jolly Kumar

Restaurant: Jolly’s Bistro

Signature Dish: Thali, served with meat or veggies

Training: Before coming to Canada in 1996, Kumar worked in several Austrian hotel restaurants and cruise liners. Jolly’s Bistro has been open for seven years.

Favorite Fast Food: Pita

Years in the

Industry:22 years

Defining Dining in

Vancouver:"Really exciting," he says. "People here are very culturally educated. There is also a lot of organic food, which is great."

Home Cooking Tip: "Using yogurt for marination requires less oil and makes everything easier to cook."

Secret Recipe . . .

Butter Chicken

Marination

• 1 cup yogurt

• ½ tablespoon garm masala

• ½ teaspoon salt

• 1 teaspoon lemon juice

• ½ teaspoon green cardamom

• 2 tablespoons butter

• Mix. Keep in fridge for 30 min.

Sauce

• ½ cup of crushed tomatoes

• ½ cup whipping cream

• 1 teaspoon green cardamom

• ½ teaspoon salt

• ½ teaspoon garm masala

• Let sauce simmer for 10 minutes on medium heat.

• 1 pound chicken cut into pieces.

• Grill or bake with marination on top.

Table for Two?

Name: Jolly’s Bistro

Address: 2778 W. 4th

Hours: Monday – Saturday from 5:00pm to 10:00pm

Phone: 604.730.6929

Web: www.jollysindianbistro.com

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