Whip It Up, Whiz Kid!

Novotel Mumbai Juhu Beach executive chef Kailash Gundupalli's five-course five-star menu to surprise guests at your next house party


Amuse Bouche

Fried goat cheese eggs with orange marmalade


Chevre cheese log 90gms

Lemon 1

Pine nuts 5gms

Orange marmalade 10gms

Chives 5gms

Tempura flour 50gms

Panko bread crumbs 50gms

Mustard greens 5gms

Aubergine 1

Refined oil 200ml




Add toasted chopped pine nuts, lemon rind, chopped chives and seasonings to a portion of chevre cheese, mix and leave in the refrigerator to set

Shape the cheese mix in the form of quail eggs and return to the refrigerator.

Make a thick batter out of tempura flour

Dust the rolled cheese with some flour, dip in the batter, take off the excess batter and roll in panko crumbs.

Put the cheese balls in the refrigerator to set before deep frying

Heat the deep fat fryer to temp of 180 degree Celsius and fry to a light golden colour, ensuring the cheese does not pop out

Place the fried goat cheese eggs in a nest made of fried skin of aubergine juliennes

Warm the orange marmalade and pour over the cracked goat cheese egg and garnish with mustard greens



Grilled halloumi with microgreens, apricot marmalade


Halloumi cheese 100gms

Onion 100gms

Apricot 50gms

Sugar 20gms

Butter 20gms

Cucumber 1

Microgreens 10gms

Mescalin greens 10gms

Thyme 5gms




Sauté chopped onion in hot butter, add thyme and sugar – until brown

Saute chopped apricot in butter, add sugar and cook on a slow fire

Cut the Cheese in quarter season the cheese with crushed pepper and grill it.

Thin slice cucumber .

Season the mescalin and micro greens with olive oil, salt and pepper

Plate the greens and top with cheese and apricot marmalade



Pickled watermelon and arugula salad


Watermelon 300gms

Arugula 20gms

Feta 5gms

Chives 2gms

Chilli 5gms

Basil 2gms

Mint 2gms

White wine vinegar 5ml

Apple juice 200ml


Cut the watermelon into quarters

Make brine with apple juice, white wine vinegar, chopped basil, chopped mint, slit green chilli, salt, pepper

Put the watermelon in the brine and refrigerate overnight

Remove watermelon from the brine and roast the melon on a low heat for 3-4 hours. Put it bak in the fridge

Reduce the brine on a slow heat to make a dressing

Clean the arugula leaves, cream the feta, add seasoning and chopped chives

Dress the arugula salad and arrange watermelon slices on it

Garnish with thinly sliced focaccia chips


Main Course - Vegetarian

Fettucine Tartufate


Fettucine 80gms

Oyster mushrooms 5gms

Shitake 5gms

Porcini 5gms

Button mushrooms 5gms

Cream 5ml

Parmesan cheese 10gms


Pepper.PlateOlive oil 10ml

Butter 5gms

Truffle oil 2ml

Parsley 5gms

Onion 5gms

Garlic 5gms

White wine 5ml


Blanch pasta in boiling salted water

Heat oil and saute chopped garlic and onion

Add white wine, deglaze the pan and sauté the mushrooms

Add cream, thyme, add blanched pasta and stir well

Add butter, cream, grated parmesan cheese and stir well

Finish with truffle oil

Garnish with Parmesan cheese and parsley


Main - Non-vegetarian

Pan-seared salmon with baby vegetables


Scottish salmon 180gms

Asparagus 60gms

Edamame beans 30gms

Cherry tomatoes 40gms

Capers 10gms

Micro greens 5gms

Edible flowers 5gms

Lobster bisques 20gms

Olive oil 5ml

Cooking cream 10ml

Butter 5gms

Salt 5



Fillet the fresh Scottish Salmon, skin of the fillet and portion it out to 160gms

Cut the asparagus in one length, blanch and keep aside

Clean the baby vegetables and sauté them with seasoning

Warm up the lobster bisque and finish with touch of cream and cube of butter

Season the salmon with salt and leave the skin of the Salmon in the oven to dry

Heat the pan with drizzle of olive oil and grill the salmon on both the sides

Ensure salmon is not over cooked. (Finish cooking flashing in the oven during plating)

Plate the sauce and make a bed of the asparagus and place the salmon over it

Place the baby vegetables around the rim of the sauce

Garnish with micro greens, edible flowers and crispy skin



Tiramisu deconctruct

Ingredients for mascarpone cheese

Egg yolks 7

Castor sugar 200gms

Mascarpone cheese 1000gms

Kahlua 60ml

Whipped cream 500gms

Ingredients for Sponge

Whole eggs 400gms

Egg yolks 17

Castor sugar 160gms

Refined flour 42gms

Dark chocolate 210gms


Ingredients for coffee ganache

Fresh cream 100gms

Dark chocolate 100gms

Instant coffee 5gms


Mascrapone Cream

Make pate bombe with the egg yolk and castor sugar

Add mascarpone cheese followed with Kalhua

Fold in the whipped cream


Whisk for 1 minute: whole eggs, yolks, with sugar and salt

Add flour, followed by melted chocolate and mix until blended

Put the mixture through a fine sieve

Pour the mixture into a whipped cream charger, fill only halfway. Charge with two N2O cartridges. Shake firmly, dispense foam into a plastic cup, till 1/3rd filled

Bake in a microwave for 40 seconds

Coffee ganache

Boil the fresh cream, add dark chocolate and instant coffee

Mix well and cool.


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