With nearly two decades of experience in the culinary field, chef Sudip Misra has made a name for himself as an accomplished, well-travelled and versatile chef. He has been the Executive Sous Chef at JW Marriott, Kolkata since last year. Sudip acquired formal training in kitchen management from the Oberoi Centre of Learning and Development. This was after completing his diploma in 1996 from Institute of Hotel Management, Chennai. In 1998, he joined Oberoi Hotels & Resorts, Mumbai, as a junior sous chef and rose within the ranks to the position of sous chef in 2001. He spearheaded a team of chefs in the all-day dining kitchen of The Palms, which was one of the most popular destination for its international-themed buffets and Sunday brunches. In 2003, Sudip launched his own restaurant, Malabar, in Hanmer Springs,

New Zealand. After running Malabar for 13 years, on a trip to India last year, he bumped into Ranju Alex, the General Manager at JW Marriott in Kolkata. The next thing is, Sudip sold his restaurant and was back home helming the JW Marriott’s kitchen.

Buratta – 100 g
Heirloom tomato – 100 g
Olive oil – 35 g
Fresh basil – 10 g
Basil pecan pesto – 40 ml
Salt – 5 g
Cracked pepper – 5 g
Focaccia – 120 g
Microgreens – 10 g
Pine nuts – 20 g

1. Cut tomatoes into wedges and place in large bowl.
2. Sprinkle on it fleur de sel (salt) and pepper.
3. Crush basil between palms to release flavour and add
to tomatoes.
4. Add 1/4 cup basil and olive oil and mix well. Let stand
at room temperature for at least 30 minutes, and up to
1 hour, stirring occasionally.
5. Place one Burrata cheese round in the centre of the
plate. Drizzle some pesto and mix with the tomatoes
and put around the cheese dividing equally.
6. Drizzle with dressing from the bowl.
7. Garnish with additional basil leaves, pine-nuts and
some microgreens, with toasted focaccia on the side.

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