Making Modaks With Chef Kunal Kapur, At The Masterclass By Whirlpool Built-In Appliances

Last weekend, a day after Ganesh Chaturthi, I was at the Something’s Cooking Culinary Studio, making modaks. These were no ordinary modaks, let me tell you, but very unique savoury ones, stuffed with a salty onion-garlic-green chilly-coconut filling. These modaks were later plated in a sea of coconut milk moilee sauce, and served with a dab of kokum foam on top. I, along with a bunch of other food bloggers, was attending a Masterclass with celebrated Chef Kunal Kapur, organised by Whirlpool Built-In Appliances. These modaks were specially innovated by him, for the class.

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Food bloggers and foodies discussing the menu, with Chef Kunal Kapur

Food bloggers as well as foodies from different walks of life were present at the Masterclass, and were divided into teams on the basis of their dietary preferences. All of us, together, cooked. The aim was for us to experience Whirlpool’s built-in kitchen systems and a whole host of kitchen appliances, using them to cook a special menu designed by Chef Kapur for the occasion.

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Some scenes from the culinary Masterclass by Chef Kunal Kapur

The event was also a means to commemorate the second anniversary of Haute Kitchen, am experiential centre for Whirlpool’s built-in appliances in Koramangala, Bangalore.

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Left and Centre: Two different teams, busily and happily cooking; Top right: The fancy-schmancy modaks that our team prepared; Bottom right: The ande ka halwa that our team prepared

I was in the ‘eggs only in desserts’ team and, together, we followed the instructions on the menu to cook up these unique savoury modaks. We were taught how to make foam that would stick to a spoon when inverted, instead of falling off, using kokum – a basic molecular gastronomy trick using soy lecithin. This foam, we used to deck up our savoury modaks with. We also made ande ka halwa, an egg-based sweet dish, which is, apparently an old Hyderabadi recipe. The other teams made a non-vegetarian version of the modaks, using prawns and fish. As we cooked, Chef Kapur demonstrated the making of the prawn-and-fish modaks.

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Left and centre: Chef Kunal Kapur demonstrating the preparation of the prawns-and-fish modak at the Masterclass; Right: The beautifully presented non-vegetarian modak prepared by Chef Kunal Kapur

All in all, a fun time was had by everyone, and much learning happened. I know for sure that I am surely going to prepare these modaks again, at home.

Thank you, Team Whirlpool India and Something’s Cooking Culinary Studio, for making this possible!

About Whirlpool’s Built-In Kitchen Appliances

Whirlpool has introduced a host of smart built-in products with European design and functionality. These products – from coffee machines and hoods to built-in dishwashers and refrigerators to stackable washers and dryers – are highly versatile and technologically advanced, at the same time being very innovative and stylish. Whirlpool built-in appliances feature the advanced 6TH SENSE Technology, which intuitively senses all your needs and adapts to your culinary techniques. In other words, the appliances contain intelligent sensors and features that orchestrates the entire cooking process, observes the energy output, adjusts the cooking time, and keeps everything in your control.

At the Whirlpool Haute Kitchen (No. 11, 3rd Main, 80-feet road, K.R Garden, 8th Block, Koramangala, Bangalore – 560095), you can ask for a demonstration of various built-in kitchen appliances.

About Something’s Cooking Culinary Studio

Something’s Cooking Culinary Studio is a place that believes in bringing people together through the power of cooking. Cooking classes, workshops, corporate team events and blogger events are just some examples of all the fun stuff that happens here. The studio is located at 580, Aswan Plaza, 20th Main, 8th Block , Koramangala Ganapathi Temple Road, Bangalore – 560095.

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