Summer is the best time to enjoy local, seasonal produce that suits your palate. As mercury rises, food on your plate should be light, seasonal, deeply refreshing, and built around what the land and sea naturally offer at this time of year. Think vibrant vegetables harvested at peak freshness, prepared seafood, smoky fire-roasted fruits and dishes that hydrate while still delivering bold flavour. The best summer plates are rooted in local produce, minimal intervention and a balance of freshness, smoke and natural sweetness.
To add a touch of culinary flair to your summer kitchen, we reached out to two chefs who have truly pushed the envelope when it comes to summer cuisine. Chef Avijit Deb Sharma, the Executive Chef at Raaya by Atmosphere, shared the recipe for a traditional Maldivian smoked fish preparation that can be easily recreated in your own kitchen. Masterchef India 2023 semifinalist Chef Subhojit Sen, who runs the Kolkata supper club The Harmony Pot, shared the recipe of an ice cream which centres on the beloved summer staple, aam pora!
Our Farumas by Chef Avijit Deb Sharma
The traditional Maldivian fish preparation reflects the farm-to-table philosophy perfectly! Though it is typically made with a reef fish, the preparation promises bold flavours and rustic island-style grilling inside bamboo, so you can use catfish or Indian basa. You can serve it with the bamboo stick for some additional drama!
Ingredients:
Reef fish 180 gms
Baby bok choy 35 gms
Jasmine rice 25 gms
Galangal 10gms
Onion 30 gms
Thai red chilli 40 gms
Lemon leaves 2 pieces
Shrimp paste 1 teaspoon
Salt To Taste
Black Pepper To Taste
Garlic 20gms
Olive Oil 30 Ml
Banana Leaves 1 Pc
Tomato 15 Gms
Lemon 2 No
Turmeric 1 tablespoon
Spring Onion 20 Gms
Light Soya Sauce 1 tablespoon
Bamboo 1pc
Dining and Cooking