Kolkata chef Steven Lee shares some easy fusion recipes
Born and raised in the lanes of Tangra, Kolkata chef Steven Lee grew up with an inheritance of the Hakka Chinese cuisine that he further modified over the years. He migrated to the United Kingdom 18 years ago and became a pioneer in popularising the unique taste and flavours of his roots. Two years ago, he started his own UK-based venture, ‘Hakkaland’, which specialises in ‘Kolkata Chinese’. Adapting Chinese cooking techniques to Indian flavours and tastes, he draws on the vibrant culinary culture of India and China and uses the classic Chinese wok to produce fantastic dishes that would leave one craving for more. Chef Lee has dished out a menu that not only features just Chicken Chilli and Schezwan options, but also some of his very own creations, making the most out of the finest British produce, and ensuring there is enough variety for everyone to enjoy.
Hakkaland has won not only the hearts of people but has also carved a niche in the culinary world by winning several awards and honours such as the 2017 Fusion Restaurant of the Year, the prestigious British Chinese Food Award for Best Fusion Restaurant in London and so on. “I began my career as a restaurant chef and worked in Calcutta, Mangalore and Mumbai at a renowned Chinese restaurant named China Garden where I worked with Nelson Wang. He was my guru and it is because of him that I aced the technique of cooking fusion. Meanwhile, Chef Udit Sakhel from London gave me an offer to work with him, where I exhibited my fusion cooking. I believe people now prefer Indo-Chinese over the original Chinese cuisine!” shares Lee.
Chow Chu Calamari
Squid: 2 | Tempura flour: 3 tablespoons
| Green Chillis: 5 | Salt to taste
• Cut the calamari into 3 inch-sized
• Make a batter of tempura flour.
• Dip the calamari pieces in the batter
and deep fry until golden brown.
• Heat a wok, add green chillies and
toss the fried calamari with them.
• Add salt to taste.
Tai Pai Chicken
Chicken strips | Corn Flour | Dry Red
Chilli | Diced Garlic | Capsicum | Red
Bell peppers | House Special Schezwan
Sauce | Soya sauce
• Add 2 tablespoons of choice of
oil in a wok. Burn the dry red chilli
in hot oil and add garlic.
• Add a dash of Soya sauce and
Schezwan sauce. Mix well.
• Add sliced capsicums and bell
peppers and the batter-fried chicken
strips. Stir fry.
• Mix well and garnish with coriander.