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First and Business Class passengers on flights from Chicago to Delhi, and on selected European flights, can savor new entrées developed by the executive chef of New York and Chicago's critically-acclaimed Vermilion restaurant, Maneet Chauhan.
"On behalf of Vermilion, I'm delighted to introduce the vibrancy and bold flavors of Indian cuisine to American Airlines guests," said Chauhan. "While Vermilion is known for its unique Indian-latin fusion, these authentic Indian creations and their eclectic accompaniments that we've crafted exclusively for American go beyond the stereotypical Indian fare found outside of India. We hope you enjoy your culinary journey prior to arrival."
Vermilion is an upscale restaurant with two locations: the original location in Chicago, and a new location in Midtown Manhattan. Vermillion is known for its innovative Indian-latin cuisine (http://www.thevermilionrestaurant.com). Owned and founded by the concept-creator Rohini Dey, this restaurant is an Indian women led entity, with Executive Chef Maneet Chauhan at the helm of the kitchen. Rohini's vision and inspiration from travels combine with Maneet's core skill sets to define the ongoing evolution of the cuisine at Vermilion. Maneet graduated from India's top hotel management school, the WelcomGroup Graduate School of Hotel Administration, at the top of her class; and from the Culinary Institute of America in New York. Her extensive background encompasses both Indian and contemporary culinary techniques. Maneet teaches cooking and spice classes at Vermilion as well as Sur La Table, Whole Foods and the City of Chicago. Additionally, she led Vermilion to host three James Beard dinners at the Foundation House in New York City.
Vermilion has been recognized as "Best New Restaurant" in Town & Country, Travel & Leisure, Bon Appetit, USA Today, and Wine Enthusiast. It has also been featured by Business Week, Wall Street Journal, Fortune, FSB, O Magazine, Crain's Business among others for its pioneering cuisine and women led team. |
 Chef Maneet Chauhan
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Hara Chicken
4-6 servings |
| Grocery List - Chicken |
| 1 lb | chicken breast, cubed |
| 1 cup | yellow onions, chopped |
| 2 tbsp | oil |
| salt
to taste |
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| Grocery
List - Marinade |
| 2 cups | mint
leaves |
| 2 cups |
cilantro leaves |
| 1 |
jalapeño |
| 1 inch |
ginger root |
| 1 cup |
coconut milk |
| 2 tsp |
black peppercorn, ground |
| 4 tbsp |
lime juice |
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Cooking Instructions
Cut chicken breast into small cubes. Blend all of the ingredients of the marinade in a blender. Cover the chicken with the marinade and let it sit for at least an hour (the longer you leave the chicken in the marinade, the bolder the flavor will be). Heat oil, add the onions and sauté until golden brown, add the marinated chicken. Cook until chicken is done (to make more saucy, add more coconut milk).
| Grocery List -
Coconut Rice |
| 4 qt |
basmati rice |
| 6 qt |
water |
| 40 |
whole red chilies |
| 20 |
curry leaves |
| 1 tsp |
mustard seeds |
| 1/2 tsp |
hing |
| 2 tbsp |
oil |
| salt to taste |
Cooking Instructions
Heat oil, add the mustard seeds, curry leaves, red chilies and hing. Cook until it crackles. Then, add the water, salt and rice. Keep stirring the rice, and when the water is almost evaporated, then reduce the flame and cover with foil, leave for 10 minutes. Remove from flame, pour the rice into a large bowl and mix the rice (must do this when the rice is hot else it will stick).
| Grocery List - Paneer Makhanwala |
| 1/2 lb |
paneer |
| 2 |
onions, chopped |
| 1 tbsp |
ginger-garlic paste |
| 15 |
cashew nuts (made into
a paste using water) |
| 5 tbsp |
butter |
| 1/2 cup |
thick cream |
| 1 tsp |
chili powder |
| 1 tsp |
fenugreek leaves |
| 1 tsp |
Raja Tandoori Masala |
| 1/2 cup |
tomato paste mixed
with 1/2 cup water |
| 1 |
green pepper, julienned |
| Cilantro
for garnishing |
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| Grocery
List - Marinade |
| 1 tbsp |
tandoori masala |
| 2 tbsp |
lime juice |
| 1/2 tsp |
cumin powder |
| 1/2 cup |
yogurt |
| salt to taste |
| Mix
all the above ingredients well in a bowl |
Cooking Instructions
First, prepare the marinade. Then, marinate the Paneer for one hour.
Heat oil in a pan and sauté the paneer with all the marinade (Tandoor would be the first preference followed by the grill). Remove the paneer and keep aside.
In the remaining oil, fry the chopped onions until golden, then add the ginger-garlic paste and fry. Sprinkle some water now and then until oil separates. Add the cashew nut paste, fenugreek leaves, chili powder, raja tandoori masala tomato paste and cook for 10 minutes. Add the butter, cream, and green pepper. Mix well and cook until it is done. Garnish with cilantro.
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