Rajat Parr

Rajat Parr braises succulent lamb shoulder in Syrah, then adds kalamata olives and dried sour cherries that he's soaked in red wine. The unusual combination makes the sauce deliciously sweet and savory. More Lamb Recipes
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Spicy Chickpea Salad
Rating: Unrated
2
Rajat Parr was born in Kolkata in 1972 and didn't leave until he was 22, which explains why Indian flavors are such a big part of his cooking. This salad, for instance, is a twist on the classic Indian street food called chana chaat.
"In 1994, when I enrolled at the Culinary Institute oh America in Hyde Park, I had to catch up on so much—it was like I had a virgin palate for food and wine," says Rajat Parr. "For instance, I'd never had a scallop before; I didn't even know what they were. I had never seen a chestnut before, either. So cooking school was an eye-opening experience."Plus: F&W's Fish and Seafood Cooking Guide More Seafood Recipes
Paneer-and-Pepper Fritters
Rating: Unrated
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"It took me a while to figure out how to make these fritters," says Rajat Parr. "My mom never gave me the exact recipe." He creates the delicate hors d'oeuvres by combining paneer (fresh Indian cheese), diced bell pepper, garlic, and ginger, then rolling the patties in Japanese panko bread crumbs and frying them.
Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apartment from a pantry that happened to contain tomatoes and farro. More Amazing Vegetarian Dishes
Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes and cinnamon. More Indian Recipes
Black Lentil Soup
Rating: Unrated
6
This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish. He gives it unexpected richness by whisking in butter just before serving. More Fantastic Soups
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Black Lentil Soup
Rating: Unrated
6
This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish. He gives it unexpected richness by whisking in butter just before serving. More Fantastic Soups