Chapter 7 – Going International
  • Personal
  • Business
  • Corporate
  • Private Banking
  • Privy League
  • NRI Services
  • Investors
  • Personal
  • Business
  • Corporate
  • Private Banking
  • Privy League
  • NRI Services
  • Investors


Poached Chicken Breast with Roasted Pumpkin & Mango Salsa



2 chicken breasts, skinless & boneless
1 medium onion, sliced
1 medium carrot, peeled & sliced
2 bay leaves
2 sprigs of thyme
2 to 3 garlic cloves
1 small piece of ginger, sliced
Few stems of coriander
2 to 3 orange slices
2 cloves
2 black cardamom
1l water
15 gms butter



  • In a shallow pan, add water and all the ingredients, except the chicken breast. Simmer on low flame for 5 minutes
  • Then gently dip the chicken into the liquid and poach slowly for 12 minutes. Add salt to taste
  • Remove the chicken and let it rest until it’s time to plate it
  • Reduce the stock to 1/10 . Strain and reserve
  • Pour the strained stock in a pan and bring it to a boil, whisk in the butter to make an emulsion for the chicken


Roasted Pumpkin Purée


250 gms pumpkin, peeled & cut into chunks
1 tbsp olive oil
2 to 3 garlic cloves
1 tsp paprika powder
½ tsp black pepper
A pinch of nutmeg
1 tsp rosemary



  • Preheat the oven to 190 degrees Celsius
  • Mix all the above ingredients in a clean bowl
  • Season to taste. Transfer to an oven tray and roast for 25 minutes
  • Cool the mixture down and puree it
  • You can also add 2 tablespoons of milk/cream to make the puree richer (this step is optional)




Mango Tomato Salsa


½ cup mango cubes ⅓ cup cherry tomatoes, each cut into 4 pieces
⅓ cup green bell pepper, cut into cubes 1 tbsp spring onions, chopped
1 green chilli, chopped Salt & pepper to taste
1½ tsp of lemon juice 1 tbsp besan
1 tsp fresh coriander, chopped 1 tsp rice flour
3 leaves of basil, shredded 1 tbsp extra virgin olive oil



  • Toss all the ingredients in a bowl and season to taste
  • Refrigerate for sometime


Peach & Plum Crumble



For the base:

2 large peaches, sliced
2 large plums
100 gms granulated sugar
1 tsp lemon juice
½ tsp ground cinnamon
½ tsp ground ginger
Pinch of salt

For the topping:

1 cup all-purpose flour
½ cup brown sugar
½ tsp salt
¼ tsp ground cinnamon
100 gms melted butter


  • Preheat the oven to 375 degrees Celsius
  • Peach and plum mixture: In a large bowl, combine peaches, plums, sugar, lemon juice, cinnamon, ginger and salt
  • Topping: In a medium bowl, combine flour, brown sugar, salt and cinnamon. Pour in melted butter and stir to make a mixture of coarse crumbs
  • Pour the peach and plum mix into a large baking dish. Sprinkle the crumbs as topping, evenly over the mixture
  • Bake until the topping is golden and the peaches start bubbling (approx 35 to 45 minutes)