4 days ago
Easy 15-minute work dishes that bring restaurant flavours home
In today's fast-paced culinary world, flavour and speed have become the ultimate kitchen priorities. Wok cooking, with its sizzling technique and bold combinations, is now being embraced beyond restaurant walls—right into modern home kitchens. Known for its smoky aromas, sharp spices, and layered sauces, wok cooking brings culture, creativity, and convenience to everyday Today spoke with Chef Sagar Sarkar, Corporate Chef at Eight Restaurant, a subsidiary of Bellona Hospitality, who shared three standout wok dishes that prove dinner can be gourmet and quick, all under 15 GARLIC BAMBOO TOFUThis tofu recipe combines fiery heat with satisfying textures. With crispy tofu cubes, chilli-spiked sauce, and a subtle bamboo leaf fragrance, this dish is a flavour-packed experience that feels both comforting and gourmet.
IngredientsTofu, shallots, bird's eye chilli, shredded ginger, minced garlic, celery, soy sauce, chilli oil, Shao Xing wine, Chin King vinegar, and bamboo it's madeStart by sizzling garlic in hot oil, then add onions and aromatics like ginger and sauces and wine for a rich base. Toss in tofu cubes and coat with the bubbling with fresh garnish and serve GARLIC KOREAN POTATOInspired by Korean street food and fused with Indian flavours, this dish offers a crispy, spicy and slightly sweet bite that feels indulgent yet simple to prepare. Think of it as comfort food with an international flour, salt, sugar, garlic, soy sauce, Korean chilli sauce, white vinegar, honey, sesame, chilli flakes, chilli powder, and chopped coriander it's madeFlour-coated potato wedges are fried until a wok, stir-fry garlic, then stir in sauces, spices, and the crispy potatoes into this spicy with sesame seeds and coriander for that final BINCA EGGPLANT STEAKThis eggplant steak offers a bold, meaty texture while soaking in rich, umami-forward sauces. With crispy edges, a sticky glaze, and bright garnishes, it's a vegetarian centrepiece worthy of a restaurant Binca eggplant, Chinese garlic, coriander sticks, soy sauce, chilli oil, chilli garlic sauce, caster sugar, sunflower microgreens, garlic chives, and it's madeEggplant rounds are seared until golden and crisp.A wok glaze is made from soy, garlic, chilli sauces and eggplant is then glazed generously, plated with edamame, and topped with microgreens and chives for added texture and WOK COOKING WINSWhat makes wok dishes special isn't just the speed—it's their depth of flavour and versatility. As Chef Sagar Sarkar points out, 'Wok cooking is about layering flavours quickly, using the high heat to extract the best from each ingredient.'advertisementThese recipes not only reflect pan-Asian influences—from Chinese to Korean—but also bring the spirit of Tangra cuisine, Kolkata's famous Indo-Chinese style, into the everyday Indian the right techniques and ingredients, weekday meals can be transformed into restaurant-style plates in under 15 minutes. Whether you're craving the crunch of Korean potatoes or the umami hit of eggplant steak, Chef Sarkar's wok recipes show how to cook smart, fast, and full of flair—without ever compromising on taste.- Ends
