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Swapnil Jadhav
Swapnil Jadhav
Cuisine:
Indian, Italian
Languages:
English, Marathi, Hindi
Time Zone:
IST India Standard Time GMT+5:30
Type:
Professional Digital Chef
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Chef Swapnil Jadhav has quite the culinary repertoire stretching across the world.Originally from the beautifully exotic Lonavala, India, he will tell you he is a traditional Maharashtran boy. Chef Swapnil received a degree in Hospitality from Pune University and discovered early on his passion for food. His culinary career has taken him across the skies working with Emirates Airline as a private chef in Dubai, to Singapore as an Italian chef for Centralize Kitchen, and back to India where he currently works as a Chef Manager. Chef invites you to join him on a culinary adventure of pleasing pallets with the ever rich and lovely Italian staples. “È ora di cucinare”- Time to Cook
Dishes you can learn with
Swapnil
Clay Oven Chicken Tandoori Wings
Tender Smoked Baby Tandoori Chicken Wings with Indian Spicy Marination cooked on red charcoal or Oven.
Keema Pav
A popular street food in India, Kheema or Keema Pav is a robust, peppery curry dish made with minced chicken or lamb cooked with onion, tomatoes, ginger, garlic and earthy spices! Served with lightly toasted buns or pav laden with butter or homemade ghee on the griddle makes a blissful meal!
Chana Masala
Chana masala literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chole or chholay is a dish originating from the Indian subcontinent. They are twice the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked.
Indian RedVelvet Halwa
Beetroot ka halwa(RED VELVET) is a combination of nuts, milk, sugar, khoya and ghee with grated beetroot. It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical sweet from the Indian subcontinent.
Dal Gosht
Dal Gosht or Daal Gosht is one of the very popular Mutton Recipes in India. It is basically mutton simmered with spices, mixture of toor dal and masoor dal, or either of them. Whereas, dalchaa is mutton simmered with spices and chana dal (split bengal gram dal) is another varient of the dish
Chicken Cafreal
Cafreal is a spicy chicken preparation consumed widely in the Indian state of Goa. The preparation originated from the Portuguese colonies in the African continent. Chicken Cafreal is always made from whole chicken legs, flavoured with the spices and herbs mentioned and then shallow fried.
Mutton Vindaloo
Vindaloo or vindalho is an Indian curry dish popular in the region of Goa, Vasai, the surrounding Konkan, Kerala and many other parts of India.It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, and is often regarded as a fiery, spicy dish. It is usually made with pork, but can be made with any kind of meat, including beef, mutton, and chicken.
Vegetarian Biryani
Vegetable biryani is an aromatic rice dish made by cooking basmati rice with mix veggies, herbs & biryani spices. Traditionally Biryani was made by dum cooking marinated meat with basmati rice & spices. Making a vegetarian version becomes much simpler as the veggies need no marination.
