Celebration Of Indian Women In Culinary World

Vermilion Restaurant's Executive Chef Maneet Chauhan was here to cook up some Lobster Portuguese and talk about an event they're hosting with The Economist in which you can meet Indian women behind the "foodie" wave.

The panel, moderated by award-winning editor of The Economist, Vijay Vaitheeswaren, will include:
• Padma Lakshi - Emmy nominated host of Bravo's Top Chef, award-winning author, model, actress, jewelry designer
• Rohini Dey, PH.D - restaurateur, owner/founder of Vermilion NYC & Chicago, formerly of McKinsey & Co. and The World Bank
• Alpana Singh - master sommelier, director of wines & spirits for the Lettuce Entertain You Restaurant Group, host of the Emmy winning television show Check Please!, author of Alpana Pours (Academy Chicago Publishers)
• Maneet Chauhan - Executive Chef of Vermilion, graduate of The Culinary Institute of America

The evening will celebrate the careers of these four women who, given their backgrounds, have taken unconventional career paths to become successful professionals in the food and beverage industry. Discussions will focus around what it takes to host one of the highest rated culinary shows in television history to how one chose to leave a world leading bank to open restaurants, and from becoming the youngest master sommelier in the country to producing food and chef television segments for a national morning show.

Price per person is $75 (excluding beverage, tax and gratuity). Vermilion is located at 480 Lexington Avenue (46th Street), NYC. For more information, call (212) 871-6600 or visit www.thevermilionrestaurant.com.

LOBSTER PORTUGUESE
Recipe courtesy of Vermillion Chef Maneet Chauhan
Serves: 2

INGREDIENTS
1 whole lobster (live- between 1.5lbs-2lbs)

SAUCE
1 tsp mustard seeds (rye)
1/4 cup curry leaves
¼ tsp hing
1 Tbsp whole dried red chilies
oil
4 cans coconut milk
1 tsp red chili powder
1 tsp turmeric powder
1 tbsp sambar powder (commercial curry powder can be substituted)
salt to taste

METHOD
1. Heat oil. Add mustard seeds, curry leaves, whole dried chilies and hing. Cook until the mustard seeds start to splutter.
2. Add coconut milk and remainder of the ingredients. Cook for a few minutes.
3. Remove the head of the lobster and par poach it in hot water for 3 minutes. Remove and immediately put it in ice. Shuck the lobster and remove the meat.
4. Cook the lobster in the coconut sauce.