Meet Chef Megha Jhunjhunwala, a Masterchef India finalist, who runs her own catering company, called Hearth & i, which specializes in sit down luxury 7-course meals in vegan and vegetarian fare.
Chef Megha, a graduate from the prestigious Le Gordon Bleu Culinary School – Paris in French Patisserie and Cuisine has worked at Indigo Deli, Mumbai and Kenilworth Hotel, Kolkata & Goa. After she acquired knowledge of supplies, equipment, and services, she taught at the Apeejay Institute of Hospitality – Mumbai as a much-loved Patisserie Lecturer and World Cuisine Chef Trainer.
She has also been associated with various NGO’s teaching and training women for food production and service.
At her brainchild Hearth & i, she executes customized dietary menus inclusive of vegan items, according to an individual’s specific needs. All their produce is handpicked & organic, as far as availability, including seasonings.
Megha loves baking and her favourite is baking bread. She admits, “It is an art completed with love, great massages (for the dough), and zen-like patience. Apart from the regular unblessed organic bread flour, I especially love using nut flours for making bread. Pistachio flour is my favorite.”
Megha has been a professor at Apeejay Institute, former chef at Indigo Deli, Kenilworth Hotel, and at her various restaurants and cloud kitchens. This shows her great experience in the industry and the zeal to start Hearth and i to revolutionize the way people eat in India.
Hearth & i is a homegrown brand based in Gurugram that pays the entire focus on organic and healthy ingredients for cooking. Megha incorporates the most organic ingredients that she gets from the Indian and International market, making cooking joyful for her and a delicious delight for her customers. Her greatest joy and inspiration in life is to travel and learn about food. The chef brings the stories, flavors, and knowledge of the legendary food she has experienced and learned through decades of her constant travels, on to your plates. Megha has always been challenging herself to cook delicious diet-specific food as she believes there should be something for everyone to enjoy. Hearth & i is deeply rooted in the expression of love through great food.
The brand not only specializes in customized sit down seven-course gourmet meals in the comfort of your home but also delivers authentic flavors from around the world, following WHO mandates, across all Delhi NCR. During these trying times, Megha is working with no kitchen staff and doing limited pre-orders every day.
“COVID-19 has revolutionized the way we eat and look at food. Personally, cooking and taking care of food safety plus sanitization has aided in growth when trust played the most important part in the F&B industry moving forward, more than ever before. The pandemic has got me busy like never before where 15 hours in the kitchen alone is a usual day. It’s wonderful to go back to the basics and do all the preparations myself, giving every minute detail, much attention,” concludes Megha.
Homemade Vegan Pasta
Ingredients
Flour, 150 gms
Semolina, 150 gms
Salt, ½ tsp
Water, 150 ml
Olive Oil, 2 tsp
Turmeric, ½ tsp (optional)
Instructions
- Mix the flour, semolina, and salt in a bowl. Create a well. Pour in water and olive oil, mix together until well combined.
- Transfer to a working surface and knead to a smooth and soft dough, about 8-10 minutes.
- Form to a ball, wrap in cling wrap and let chill in the fridge for 1/2 hour.
- After the dough has been refrigerated for 30 minutes, place it on a floured working surface and thinly roll it out (thin enough so you could vaguely read a newspaper through it) using a rolling pin (or pasta machine, if you have one).
- Dust with more flour (to prevent sticking) and loosely roll it up. Use a very sharp knife and cut the roll into strips. Use your fingers to unroll the noodles and lay them loosely into several bundles to create noodle nests.
- To cook, bring a large pot of salted water to a boil. Add pasta and cook until al dente for about 2-3 minutes. Toss in your favorite sauce.
Parmesan Flan
Ingredients
Whole Egg and Yolk, 1 no.
Milk, 1/2 cup
Heavy Cream, 1/4 cup
Butter, 2 tsp
Refined Flour, 1 tbsp
Parmesan, 1/2 cup
Salt to taste
Pepper, 1/8 tsp
Nutmeg, 1/8 tsp
Method
- Preheat the oven to 170°C. Whisk egg and yolk in a medium-sized bowl and set aside. Combine milk and cream in another cup and set aside.
- Butter the bottom and sides of 2 half-cup (125 ml) oven-safe ramekins. Cut a piece of parchment paper to fit the bottom of each dish and press it into place; butter the top of the parchment. Set the dishes aside.
- In a small saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for about 2 minutes. Add milk and cream and whisk vigorously to blend with flour and butter mixture. Cook for 2-3 minutes, whisking frequently until the mixture is smooth and thickened.
- Slowly pour hot milk mixture into the eggs, whisking constantly as you do so. Add Parmesan and seasonings; whisk again. Pour into the prepared ramekins. Place the ramekins in a deep baking dish. Fill the baking dish with boiling water till it comes halfway up the sides of the ramekins. Then carefully slide the baking dish into the preheated oven.
- Bake for 20-25 minutes until the flans are set in the centre (test with the tip of a sharp knife).
- Let the baked flans cool for at least 30 minutes (15 minutes, if refrigerated) before running a knife around the side of each dish and inverting the flans onto serving plates. Remove parchment, and arrange marinated asparagus on top of the flan. Dust with freshly ground pepper.
NOTE – Cheese is healthy as long as not processed.
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