There are some who learn cooking the hard way, while there are some who learn cooking because they love it and then you have those rare few for whom cooking runs in their genetics! Chef Dolcee Bachkaniwala falls in the last category and no small wonder that she has made a name for herself in the city of foodies – Surat! 

This engineer’s culinary odyssey began with the MasterChef India Season 2 on Star Plus in which she figured among the top six finalists – she became so famous that she changed the name of her outfit to Chef Dolcee which today is a niche brand at Surat.

Dolcee shares upfront that “The only formal training that I have had is the one provided by the organizers of MasterChef; but honestly I’ve never felt the need as the art and science of cooking runs in my blood with my parents being innovative cooks par excellence!”

Trust us catering to the palate of the very discerning foodies of Surat is quite a demanding task … but Chef Dolcee comfortably achieves this feat through her tempting array of personalized services and products that includes master classes, takeaways and subtle and refined dining!

Chef’s Table

A pioneering concept premiered by Dolcee this entails exquisite and ultrafine dining where a small group of people is served a seven-course meal, cooked live and individually plated in front of them. During the on-going pandemic wave this initiative promises safety and hygiene alongside lip-smacking delicacies

Gourmet Takeaways

This one’s a takeaway vertical, patrons can pre-order - say the ‘Gourmet Unbox’ for instance - limited and exotic food generally on weekends and enjoy it in the comfort of their house and in the company of their loved ones

Customized Master Classes

Understanding the need to provide hands-on cooking training, Chef Dolcee has launched needs-based master classes for niche groups to enable them to practically learn to whip up exclusive cuisine which does not figure on the checklist of regular cookery classes. So if exotic is up your sleeve then sign up for Chef Dolcee’s Master Classes!

What makes Dolcee’s Chef’s Table and Master Class stand out in the plethora of food outlets and cooking classes is their thrust on curating menus and content basis the request of their patrons. No small surprise that vegan, diabetic and gluten-sensitive clients are some of her regulars

Life is uncertain…Eat, pray and love. And during the on-going turbulent times hold close to your heart your kitchen tools and cater to food cravings with aromatic and flavour-filled home-grown and handmade produce. Remember to ensure that what goes into everyone’s mouth should be the perfect blend of taste and health interwoven with magic and love. Happy cooking!”

Recipe: Broccoli and Parmesan Croquettes

Ingredients:

Milk – Around 150 Millilitres 

Broccoli (cut into florets) – 200 Grams

Butter – 3 Tablespoons

Bay Leaf - 1

Maida (refined flour) – Two-and-a-half Tablespoon 

Parmesan Cheese– Two Tablespoons

Cheese (grated) – 1 Cube 

Salt – As per taste

Pepper – As per taste

Paprika – As per taste 

Corn Flour – One-fourth Cup

Breadcrumbs– One-fourth Cup

Oil (for frying)

For the Dip:

Mayo – One-fourth Cup

Zest of Half Lemon

Red Chili Powder – A pinch

Method:

• Boil the milk and cook broccoli for 5-7 minutes. Strain and mash the broccoli and reserve the milk
• Heat butter in a pan. Add bay leaf and broccoli. Fry them for 3-4 minutes
• Add maida, salt, pepper and paprika and cook for 2 minutes
• Add the hot milk slowly to ensure that no lumps are created; and keep stirring continuously. Let it simmer for 3-4 minutes. The mixture should be dry enough to prepare balls
• Stir in the cheese and keep this mixture in a container, cling wrap it and refrigerate it
• Scoop out spoonful of the broccoli mixture and make round balls out of it
• Make the corn flour slurry by adding the remaining milk or water. Dip the round balls in the cornstarch slurry and then in the breadcrumbs and deep fry them
• Mix all the ingredients of the dip and serve it with the hot broccoli croquettes