Speakers

Jaiprakash Meena, the Head Chef at Tandoor Tina, brings 14 years of experience in the culinary industry. Known for his innovative menu development approach, Jai emphasizes using sustainable and locally sourced ingredients while creating unforgettable dining experiences. He has worked with some of the finest establishments, including ITC, Oberoi, Hilton Hotels, and Ziya Restaurant at Oberoi Mumbai, under Michelin-starred Chef Vineet Bhatia.  Jai's work is celebrated for blending tradition with modern techniques, redefining Indian cuisine, and delivering excellence in every dish.

The Masterclass

The future is now—it’s here, and sustainability is the most vital ingredient in the recipe for a better world. At 25hours Hotel One Central, this vision comes to life through the innovative culinary initiatives of Tandoor Tina's Head Chef, Jai Meena.

His culinary vision embodies a bold commitment to rethinking our approach to food, resulting in a zero-waste dish: Asparagus Reimagined.

This creation celebrates the extraordinary versatility of asparagus, using every part of the vegetable, and transforming into a unique flavourful experience.

Features

• Chargrilled asparagus for a smoky, robust flavor.
• Creamy spiced asparagus korma that adds richness.
• Pickled asparagus ribbons for tangy brightness.
• Crispy asparagus skin chips that provide textural contrast.
• A sustainable grain base of quinoa infused with asparagus stock for added depth.

The dish is finished with delicate asparagus-infused oil and garnished with edible flowers.

Techniques Highlighted

• Zero-Waste Cooking: Transforming every part of the asparagus—including peels and trimmings—into integral components of the dish, minimizing food waste.
• Sustainability Focus: Featuring sustainable grains like quinoa and emphasizing locally sourced, seasonal ingredients.
• Flavour Innovation: Elevating asparagus through infusion techniques for oil, pickling for acidity, and chargrilling for bold, smoky flavours.