Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe
DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India's most celebrated chefs and restaurateurs.
For the latest updates, follow us on Instagram @arabnews.lifestyle
Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai.
Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs.
Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking.
When you started out, what was the most common mistake you made?
Adding too many elements into a dish. It's imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that's the thrill of being a chef. You are not a robot programmed to churn out a fixed model.
What's your top tip for amateur chefs?
Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first.
What one ingredient can instantly improve any dish?
Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes.
When you go out to eat, do you find yourself critiquing the food?
It's shameful, but yes. I really don't know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me.
What's the most common issue that you find in other restaurants?
That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service.
What's your favorite cuisine to order?
I love Asian food and junk food when I eat out. Dim sum bars are a favorite.
What's your go-to dish if you have to cook something quickly at home?
A khichdi — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes.
What customer behavior most annoys you?
When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three!
What's your favorite dish to cook ?
My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn't share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It's a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place.
What's the most difficult dish for you to get right?
Way too many to recount.
As a boss, what are you like? Are you a disciplinarian? Or are you more laidback.
You want my dirty secrets out? (Laughs.) I'm very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I've mellowed out a lot with age, but there is still scope for a lot of improvement. I'm learning that it's unfair to have unrealistic expectations, and that that harms both my team and me.
Chef Ritu's moong dal khichadi with vegetables
Ingredients:
2 tbsp ghee
½ cup moong dal
½ cup Gobindobhog rice (or basmati rice)
½ tsp cumin seeds
1 bay leaf
1 pinch hing (asafoetida)
2-inch piece ginger, grated (~1 tbsp)
1 green chili, chopped (optional)
½ red onion, finely chopped
1 tomato, chopped
Salt, to taste
½ tsp turmeric powder
½ tsp red chili powder
½–1 tsp garam masala
1 cup mixed vegetables (carrot, peas, cauliflower)
3–3½ cups water (adjust based on desired consistency)
Instructions:
1. Prep the dal and rice
Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear.
Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking.
2. Cook the tempering
Heat ghee in a pressure cooker or deep pot over medium heat.
Add cumin seeds, let them sizzle for a few seconds.
Add bay leaf and a pinch of hing.
Stir in grated ginger and green chili (if using), sauté for 30 seconds.
Add onion and cook until translucent (2–3 minutes).
3. Add tomato and spices
Add chopped tomato, cook until soft (3–4 minutes).
Mix in turmeric, red chili powder, and salt. Stir well.
4. Add vegetables, dal and rice
Add chopped vegetables, soaked dal and rice.
Stir everything together to coat well in the spices.
5. Cook
Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi.
For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally.
For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed.
6. Finish
Once cooked, stir in garam masala and let it rest for 5 minutes.
Adjust salt or spices to taste. Add a dollop of ghee on top if desired.
Serve hot with:
A side of yogurt or pickle
A drizzle of ghee
Papad or a simple salad for crunch
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Arab News
12 hours ago
- Arab News
Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe
DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India's most celebrated chefs and restaurateurs. For the latest updates, follow us on Instagram @ Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai. Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs. Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking. When you started out, what was the most common mistake you made? Adding too many elements into a dish. It's imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that's the thrill of being a chef. You are not a robot programmed to churn out a fixed model. What's your top tip for amateur chefs? Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first. What one ingredient can instantly improve any dish? Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes. When you go out to eat, do you find yourself critiquing the food? It's shameful, but yes. I really don't know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me. What's the most common issue that you find in other restaurants? That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service. What's your favorite cuisine to order? I love Asian food and junk food when I eat out. Dim sum bars are a favorite. What's your go-to dish if you have to cook something quickly at home? A khichdi — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes. What customer behavior most annoys you? When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three! What's your favorite dish to cook ? My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn't share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It's a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place. What's the most difficult dish for you to get right? Way too many to recount. As a boss, what are you like? Are you a disciplinarian? Or are you more laidback. You want my dirty secrets out? (Laughs.) I'm very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I've mellowed out a lot with age, but there is still scope for a lot of improvement. I'm learning that it's unfair to have unrealistic expectations, and that that harms both my team and me. Chef Ritu's moong dal khichadi with vegetables Ingredients: 2 tbsp ghee ½ cup moong dal ½ cup Gobindobhog rice (or basmati rice) ½ tsp cumin seeds 1 bay leaf 1 pinch hing (asafoetida) 2-inch piece ginger, grated (~1 tbsp) 1 green chili, chopped (optional) ½ red onion, finely chopped 1 tomato, chopped Salt, to taste ½ tsp turmeric powder ½ tsp red chili powder ½–1 tsp garam masala 1 cup mixed vegetables (carrot, peas, cauliflower) 3–3½ cups water (adjust based on desired consistency) Instructions: 1. Prep the dal and rice Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear. Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking. 2. Cook the tempering Heat ghee in a pressure cooker or deep pot over medium heat. Add cumin seeds, let them sizzle for a few seconds. Add bay leaf and a pinch of hing. Stir in grated ginger and green chili (if using), sauté for 30 seconds. Add onion and cook until translucent (2–3 minutes). 3. Add tomato and spices Add chopped tomato, cook until soft (3–4 minutes). Mix in turmeric, red chili powder, and salt. Stir well. 4. Add vegetables, dal and rice Add chopped vegetables, soaked dal and rice. Stir everything together to coat well in the spices. 5. Cook Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi. For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally. For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed. 6. Finish Once cooked, stir in garam masala and let it rest for 5 minutes. Adjust salt or spices to taste. Add a dollop of ghee on top if desired. Serve hot with: A side of yogurt or pickle A drizzle of ghee Papad or a simple salad for crunch
Arab News
a day ago
- Arab News
Review: Shawn Chidiac's stand-up comedy shows London what ‘Laughing in Translation' is
LONDON: The stand-up comedian Shawn Chidiac's first challenge upon arriving in London last week was getting used to looking right before crossing the road. However, when he finally did, he bumped into a cyclist who swore at him and sped off. Chidiac, who is based in the UAE, swore back angrily at the cyclist, an act he would not do in Dubai but felt compelled to since he was on an island where 57 percent of people swear most days. He was in the UK to perform 'Laughing in Translation,' his first solo stand-up comedy show since he became a full-time comedian and content creator in 2023. With over 645,000 followers on his @myparents_are_divorced page on Instagram, he is one of the best up-and-coming Arab comedians. Chidiac's parents are, indeed, divorced, and the audience at the nearly sold-out show at Shaw Theatre needed no reminder of this. Some of them were eager to share with him that their parents were also divorced. In a previous conversation with Arab News, the comedian said he likes 'connecting as many people as possible through (comedy stories about my) upbringing. Whoever has lived in the Gulf will have a similar story or narrative in their minds.' Before delving into his childhood and adult life experiences in Dubai, he guided the audience through a brief inner journey, using the commanding, deep voice of an Indian yoga guru, asking them to close their eyes, take a deep breath, and exhale. The audience — mostly young people, some of whom were Arabs or had Arab roots — struggled to maintain a sense of calm. One of Chidiac's comedic qualities is his ability to perform personas and accents inspired by the people he interacts with or has witnessed throughout his life in the Gulf, which became a melting pot of nationalities, languages, religions, and cultures. He was born in Canada to a family originally from Lebanon, but they later moved to Dubai, where he was primarily raised by his mother. He told the crowd that he went to the Speaker's Corner in Hyde Park, expecting an English narrator dressed in a three-piece suit, similar to those he had seen in 'Downton Abbey' and other historical TV dramas. Instead, he encountered a man from Punjab complaining about the increasing number of immigrants in the UK. Thanks to the 'Chinese DVD man' who roamed the neighborhoods of Dubai, Chidiac was able to keep up with the latest comedy shows and newly released films that his classmates were watching while he attended an expensive school where he was the poorest student. As he was known, the 'Chinese DVD man' always had a secret compartment in his suitcase, which did not contain action, racing, or historical movies but another, unnamed genre that sold out quickly. Chidiac told Arab News that such stories '(come from) the people I know and see, and the things I do, and my interaction with them. So, the more interaction I have, the better it is, which is hard because I'm a massive introvert.' His interactions in Dubai span many nationalities and cultures. Whether in hospital, where he recently endured the ordeal of kidney stones and had to communicate with a Filipino nurse and an Egyptian doctor, or on a horse riding date with a British woman, which unexpectedly landed him in the sand. When the doctors presented him with options for removing the kidney stones, he chose the shockwave lithotripsy. 'As an Arab, I chose the explosives,' he said.
Arab News
2 days ago
- Arab News
Amira Al-Zuhair celebrates her birthday
DUBAI: Birthday tributes poured in for part-Saudi model Amira Al-Zuhair, who celebrated her 24th birthday this week. From producer Kawther Alrimawi to lifestyle publication Hia Magazine, fashion and entertainment industry insiders took to social media to wish the runway star a happy birthday. The model wrapped up shooting a campaign for an unnamed brand in Milan when the clock struck midnight. She marked the beginning of her birthday with a candle-topped dessert at a restaurant in the Italian city. Instagram/ @amiraalzuhair Al-Zuhair, born in Paris to a French mother and Saudi father, has made her mark on the fashion world and appeared on the runway for an array of renowned fashion houses such as Missoni, Maison Alaia, Brunello Cucinelli, Balmain, Dolce & Gabbana, Giambattista Valli, Giorgio Armani, Elie Saab and many more. In addition to her runway appearances, Al-Zuhair has featured in campaigns for high-profile brands such as Prada, Chanel and Carolina Herrera. Al-Zuhair returned to the runway in May when she walked in Louis Vuitton's high jewelry collection show, held at Bellver Castle on the island of Majorca, Spain. The show marked her return to the runway after she hit the catwalk at the amfAR gala in Cannes in May, before which she walked for Australian label Zimmermann at Paris Fashion Week in March. For Louis Vuitton, the model wore a strapless white gown featuring a fitted bodice and a soft, flowing skirt. The dress was detailed with cascading ruffles outlined in dark trim, which ran down the front and sides. She also made a statement at the Zimmermann show wearing a burnt-orange ensemble. The sleeveless, fitted dress featured draped, ruched detailing that added movement to the design. The look was finished off with strappy brown leather sandals and gold accessories, including chandelier earrings and bracelets. In late May, Al-Zuhair also reflected on her recent campaign with Balmain, sharing photos from the Resort 2025 collection shoot. 'Had so much fun shooting inside the Eiffel Tower herself!' she wrote in the caption. It was not Al-Zuhair's first collaboration with Balmain. She previously walked for the brand during Paris Fashion Week in September.
