“Men Look Hot When They Cook”

Signature dish by the Master Chef

To proof this saying RAHAGIRI-FOOD presenting you a series on the signature dishes by the famous chefs of India. We will feature the master chefs from the five-star resorts & hotels in the Lifestyle section on our website-www.rahagiri.com
In this series, you will find the authentic & finest recipes which are close to chef’s heart. Here the chefs will share the secret of their mouthwatering preparations.

Bayou Benedict -Mexican Cuisine


Polenta base-60 gm

Farm egg golden-2 no

Grilled chicken juliennes-60 gm

Prawn black tiger -2 no

Chicken sausages -25 gm

Gruyere cheese-8 gm

Cheddar cheese-8gm

Ementhal cheese-8gm

Rich cream-80 ml

Cajun spice-2 gm

Lyonnais potatoes-100gm


Crushed black pepper-2gm

Clarified butter-10ml

Red capcicum diced-10gm

Green capcicum -10gm

Yellow pepper-10gm

Metho  -heat butter in a pansaute all the capsicum diced chicken sausages and prawn in it add cooking cream and Cajun spice in it, add salt and pepper. Take grill chicken dices of 1 Brest and add to sauce. Take polenta a base and sear it on hot plate.make to poached eggs place polenta on serving plate.place poached eggs on top of it.place new Orleans sauce over it.add hollandaise sauce over it.add three cheese over the top.serve hot with fruit garnish and lyonaisse sauce.

Step by Step video recipe-Bayou Benedict

Chef’s Profile:


Chef Ajeet Kumar Thakur is one of the award winning sous chefs at Eggspectation, Jaypee Greens Golf & Spa Resort, Greater Noida. He has won Gold Medal in various competitions like Mango Festival 2003, Aahar 2016 and Chandiwala Banarsidas Food Festival 2016. With an overall enriched experience of 21 years, he started his career in 1992 with Taj Hotels & Resorts followed by his stint at WelcomHeritage group and Jaypee Hotels & Resorts. At Jaypee Hotels, he has worked at almost every group property starting from Jaypee Vasant Continental to Jaypee residency Manor in Mussoorie to jaypee Greens Golf & Spa Resort, Greater Noida now.


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