Executive Head-Chef at the Radisson for the past two years, Utpal Mondal is a man with plenty of experience in the culinary field. In 1989, he joined the Institute of Hotel Management Catering Technology and Applied Nutrition (HIM) in Bhubaneswar, India to study hotel management. He then went on to get a B.Sc. degree from Calcutta University in Kolkata. Since then he has worked in multiple culinary sectors of the hospitality industry. His last job before arriving at Radisson was in the Lalit Grand Palace, Srinagar where he served as the head of Food and Beverage Department. He had previously worked as Corporate Chef at Hotel Hindustan International Group of Hotels in Kolkata. He gained much of his experiences while working in India, but he is a master of Continental as well as Indian cuisine. Chef Mondal received training most notably at Taj Palace, Delhi and he attended two different workshops in London. For the benefit of Living’s readers, he gives a detailed description of how one goes about preparing the well-known Spaghetti Carbonara. This Italian favorite is served in the Olive Garden Restaurant at Radisson Hotel, Lazimpat.
- SPAGHETTI – 200 gm
- Olive oil – 10 ml
- Bacon – 40 gm
- Chopped onion – 20 gm
- Chopped garlic – 10 gm
- Egg yolk – 1 no.
- Cream – 30 ml
- Parmesan cheese grated – 20 gm
- Salt – to taste
- Crushed Pepper corn - to taste
Boil the spaghetti noodles. Make sure it is not over cooked nor raw from inside.
Make a sabayon by mixing egg yolk, cream and parmesan cheese.
Take a pan and put oil in it, sauté the bacon till crisp. Keep the crisp bacon separately. Sauté onion and garlic and add the spaghetti. Toss it in the bacon oil. Then take the pan out of the fire. Put the egg yolk cream parmesan sabayon and fold it with the spaghetti. Season it and top it with crisp bacon. Then it’s ready to serve!