Chef Roy Varghese - The Art of Fusion: Innovative Recipes with a Blend of Culture and Taste

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Notion Press

No.8, 3rd Cross Street, CIT Colony,
Mylapore, Chennai,
Tamil Nadu 600004

First Published by Notion Press 2020
Copyright Chef Roy Varghese 2020
All Rights Reserved.

ISBN
Paperback: 978-1-63745-527-2
Hardcase: 978-1-63745-529-6
eISBN 978-1-63745-528-9

This book has been published with all efforts taken to make the material error-free after the consent of the author. However, the author and the publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause.

While every effort has been made to avoid any mistake or omission, this publication is being sold on the condition and understanding that neither the author nor the publishers or printers would be liable in any manner to any person by reason of any mistake or omission in this publication or forany action taken or omitted to be taken or advice rendered or accepted on the basis of this work. For any defect in printing or binding the publishers will be liable only to replace the defective copy by another copy of this work then available.

Baby Shrimps and Langoustine with Green
Sprouts
Smoked Tuna Tartar with Pickled Peach and
Black Caviar

Leafy Soup with Roasted Nuts & Poached
Quail Eggs

Beef-filled Rainbow Cannelloni with Creamy
Pesto Sauce
Saffron Pasta Squares with Crispy Beef Bacon
and Arugula

Pan-Seared Salmon with Water Cress,
Parsley & Fennel Coulis
Parrot Fillet in Spicy Sweet Chilli Sauce and
Pickled Vegetables
Pepper-Crusted Seabass on Sweet Potato
Mash with Black Bean Relish
Stuffed Calamari with Baby Beet & Coconut
Risotto

Beef Cheek and Foie Gras Jumbo Ravioli
with Beef Bresaola
Fillet of Beef with Vitelotte and
Fingerling Potatoes
Seared Lamb with Wild Mushrooms,
Edible Greens & Creamy Green Pepper Sauce
Sirloin & Carnaroli Risotto on West
Indies Rainbow Corn

Stuffed Veal Medallion with Slow Roasted Baby
Vegetable & Red wine Jus

Crunchy Chicken Breast Stuffed with Kalamata
and Mozzarella
Herb Roasted Chicken Breast with Sago Pepper
Ragout
Pistachio-Crusted Fillet of Chicken with
Pishori Rice and Kumquat Chutney
Seared Chicken with Mix Berry Ragout & Wild
QuinoaKumquat Chutney
Wild Pheasant with Butternut Risotto &
Spiced Cranberry Confit

Rice Paper Parcel on a Bed of Quinoa Cake
& Curry Sauce

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