MASTERCHEF ADITYA BAJPAI

The Age

Tuesday March 8, 2011

DAVID SUTHERLAND

ADITYA "Eddie" Bajpai was born in the Himalayas in northern India. He was brought up in the Hindu Brahmin culture, which does not allow the eating of meat, onions or garlic.But Bajpai developed such an insatiable interest in food, he felt his culinary education would be held back were he not to at least sample those things."I don't like eating meat but I taste it when I have to so I know how it goes in dishes from different cultures," he says. "It is the same with garlic and onion. I prefer not to eat them but I know how to cook with them."Bajpai came to Melbourne in 2006 to learn about cooking in an environment he identified from afar as being vibrantly multicultural. "I wanted to learn about cooking other cuisines, to experience a variety of cultures in the one spot and also share and explain my own culture," he says. "Melbourne seemed like a good place for that."After completing his hospitality course at Box Hill TAFE, Bajpai started cooking at Lentil as Anything, the not-for-profit "pay as you feel" organisation which, at the time, had two restaurants ��� in St Kilda and in the Abbotsford Convent (it now has a third in Footscray).Lentil's vegetarian philosophy and its aim to support disadvantaged youth and adults sit well with Bajpai's strong social conscience. The pleasure he takes from his work far outweighs any concerns he might have that money left in "the box" at the end of each day ��� often scant takings that must pay for all outgoings ��� will not be enough to cover his wages."There are more important things in life than money," he says.Eddie's creamy vegetable gnocchiTHIS recipe can be made using any seasonal vegetables.INGREDIENTS4 tbsp butterHandful sliced mushroomsHandful chopped broccoliHandful diced tomatoesHandful green beansHandful chopped carrotHandful chopped capsicumHandful sliced zucchini500g good-quality potato gnocchi2 tbsp mixed chopped herbs(oregano, thyme, parsley, rosemary)50ml thickened cream cup waterSalt and pepperPaprikaShaved parmesan to serveMETHOD��Boil water in a pot while heating a pan over medium heat.��Add butter to the pan and cook until it burns slightly and turns golden brown and gains a nutty flavour.��Add all the vegetables and cook over medium-high heat so they achieve a nice charred flavour.��Blanch the gnocchi and add to the vegetable mix with the herbs.��Saute the mix in the pan on high heat and add the cream and water. Season with salt and pepper and a little paprika to taste.��Top with parmesan and serve.Serves 4

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