Under the Grill with Rohan Wadke

One of Glasgow’s favourite chefs on the scene is Rohan Wadke: a talented chef who has recently opened his own kitchen ‘Rohan’s Kitchen’. After his experience on MasterChef in 2016 and working for various high-end restaurants and hotels, Rohan Wadke creates quality led dishes with fresh ingredients for food enthusiasts. With a focus on his heritage of Indian

cuisine, Rohan Wadke joins us on Under the Grill.

What is your most memorable meal?

Has to be from India, this was when I visited a small sea food restaurant in Mumbai which serves very authenticate Maharashtrian Seafood. The dish was called Bombay Duck (soft

delicate flesh fish) filled with fresh small prawns. I loved this dish as I never thought that these two different varieties of seafood can be combined together and then turn out

to be so good. The mild flavor of prawns carefully wrapped in the spicy Bombay duck, deep-fried giving it a crispy touch.

What is your favourite kitchen tool/gadget?

Spatula – This tool is my favourite as it avoids a lot of food wastage. Spatulas are especially useful for mixing wet and dry ingredients together, as well as scraping the sides of mixing bowls. Spatulas can be used to stir extremely hot/cold mixtures or remove

food directly from roasting or frying pans. Thermomix - I absolutely love my Thermomix. I often call it my very own apprentice that would never miss the temperature. It is a combination of precision, consistency, speed, and automation. It’s so easy to clean, sleek, and I always display it proudly in my kitchen. It is hands-down one of my favourite pieces of kitchen equipment of all time.

If you could cook a meal for anyone (dead or alive), who would it be and what would you make?

Marcus Wareing - Master Chef gave me an opportunity to meet Marcus Wareing and cook for him. It was a very overwhelming experience for me and I just like him for who he is.

Cumbrian lamb rack, smoked cherry tomato velouté, thyme roasted courgette with masala lamb brain & mint jus – this is one of my favourite dish which has a unique blend of Indian and British flavours.

What was the overall experience like on MasterChef?

Master chef was a once-in-a-lifetime great experience – I am not sure if I can express this in my words. For me to be there was a dream come true. It is not as easy as it looks – it is a very daunting experience to cook in front of the judges without panicking plus numerous cameras just focusing on it. Also, to get this right and that too in a limited time.

What is your favourite Scottish produce?

Langoustine. Langoustines have a pure and delicate taste; some argue the langoustine is even more delicious than lobster. Considered by many seafood connoisseurs as ‘the finest of all crustacea’, the langoustine is the prawn’s posh cousin. Pricier than prawns, langoustines are actually a relative of the lobster, but they don’t grow nearly as big. Nine or ten inches is considered the high end for a langoustine. The langoustine fits squarely into the luxury

food category for a number of reasons all of which have a direct effect on the price of the desirable langoustine.

What Scottish produce/dish is most underrated?

Beetroot and curly kale. Beetroot is a versatile ingredient as it can be eaten raw, cooked, or pickled. Gives a great texture with sweet and rustic flavours at the same time. Kale is one of those vegetables that can be used to accompany the dish or just stir fry with sweet

garlic and chili flakes.

What meal would you choose as your last supper?

Two things I would like to have here: first one would be dal and rice cooked by my mom and Egg Bhurjee (Scrambled egg) made by my dad. Maybe the dishes don’t matter so much but yes, the one who is cooking it does matter for my last supper.

In light of COP26, what are you doing to minimize food waste and promote a ‘greener kitchen’?

As responsible humans in the current world, everyone should contribute. To minimize waste, we are already doing a couple of things in Rohan’s kitchen. We are only doing pre-order food which keeps a minimizing waste policy in place: it also allows us to give quality & consistency at the same time. Looking after the shelf life of goods delivered will cut down waste and be cost-effective as well. As a chef, I believe in reducing gas & electricity to a minimum level in daily use, e.g. always use a lid when boiling water in a pot as it speed up the process and needs less energy.

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