Chef Amitesh Virdi, the executive chef at JW Marriott Mussoorie Walnut Grove Resort and Spa shares the recipe for chia seed pudding which is part of a menu curated by the chef to celebrate mountain flavours.
Amitesh Virdi, the new executive chef at JW Marriott Mussoorie Walnut Grove Resort and Spa believes that good food and hospitality is the most important bridge connecting to people, places, and memories. Chef Virdi, has over 19 years of experience and has built a recognisable reputation for himself in the industry.
He has donned the apron at some of the most renowned hospitality and culinary establishments in the country like Grand Hyatt Delhi, Hyatt Regency Mumbai, Grand Hyatt Mumbai, JW Marriott Juhu Mumbai and JW Marriott Sahar Mumbai. He has also held the baton at a popular Indian restaurant chain, Punjab Grill, as their Brand Chef, handling up to 10 restaurants for Western India and the South India region.
With this melting pot of experience to his credit, Chef Virdi is a master of many cuisines. However, he holds home-made food, traditional recipes, and local farm-fresh produce close to his heart. He appreciates the making of a recipe and the method of how certain foods are cooked in a special way. In the chef’s opinion, it is more profound than the nuances of flavour alone, and there are many contributive factors like weather conditions, topography, and the history of a place that influence people’s habits and traditions with food.
He shares the recipe for a chia seed pudding. The recipe is part of a menu curated by the chef that celebrates mountain flavours. JW Marriott Mussoorie Walnut Grove Resort and Spa supports small scale farming businesses that grow seasonal crops protecting the biodiversity. It promotessustainable farming within 200 kms of the resort by supporting, empowering and facilitating the local community.
Chia Seed Pudding
50 g Chia seeds, soaked for 20 minutes
20 g blueberries
1 tsp honey
1 orange, peeled
2 sprigs of mint
• In a blender, blend soaked chia seeds and blueberries
• Add a teaspoon of honey and juice of half lime
• Mix well
• With a knife, carefully slice out the wedges and cut in half.
• Pour the pudding in a jar, arrange orange wedges and garnish with a sprig of mint.
• Refrigerate for 1 hour. Serve.