Chef Shashi Sanamvenkata
Shashi Sanamvenkata is the executive chef for Continental Airlines’ Chelsea Food Services catering facility in Houston. Born in Hyderabad, India, Chef Sanamvenkata has gained extensive culinary experience over a career that has spanned 20 years and three continents. His international background has proven to be a valuable asset in designing menus for all Continental flights, especially those to Delhi and Mumbai. We talked with Chef Sanamvenkata about his career and — for your tasting pleasure — asked him for one of his favorite recipes.
Q. What’s the best aspect of your job?
A. I do not believe there is another career out there that allows one to experience the cultures of the world firsthand through exciting cuisines in their country of origin, and to walk the local food markets to develop menus based on the local ingredients. It is truly a satisfying experience to perform well over the years in such a challenging and specialized profession.
Q. Who is the most inspiring chef you’ve ever worked for?
A. Chef Han Tin Chong, a professional chef from Singapore with whom I worked for three years at the beginning of my career. Not only did he teach me how to prepare Szechuan-style cuisine, but he also taught me professionalism and organizational skills. He inspired me to be creative and passionate about my work.
Q. What’s your perfect meal?
A. Well-balanced flavors and colors with healthy ingredients. Lean meat served with basmati rice, seasonal vegetables, and freshly baked whole wheat bread make the perfect meal. Of course, a meal wouldn’t be complete without tamater aur kheera raita, yogurt blended with cilantro, cucumber, and tomato.
Q. What did you want to be when you were a kid? And when did you realize you wanted to be a chef?
A. I wanted to be an engineer, like my three brothers, but I quickly realized that my mom needed help in the kitchen. I started helping her and began to see that I had a knack for creative cooking. It brought much appreciation from friends and family, and the many compliments led to my profession.
Q. What’s your favorite dining experience in Houston?
A. A meal prepared in my own kitchen, of course!
— Tammy Briggs
33,000 meals
Number of meals Chef Sanamvenkata’s flight kitchen produces every day at Continental’s hub in Houston
Murgh Tikka Makhani (Butter Chicken)
Marinated chicken baked and simmered in a gravy of tomatoes, chilies, ginger, garlic, and spices
Ingredients:
- 1 lb. chicken, diced
- ½ cup heavy cream
- ¼ tsp. dry fenugreek leaves (optional)
- ¼ bunch cilantro, chopped
Marinade
- ½ cup plain yogurt
- 1 tsp. garam masala powder (cinnamon, cardamom, and cloves)
- 2 tsp. lime juice
- ½ tsp. turmeric
- 1Tbsp. ginger-garlic paste
- Optional — a few drops of orange and red food coloring
Sauce
- 1 medium onion, sliced in strips
- 5 tomatoes, halved
- 3 Tbsp. tomato paste
- 2 green chilies, whole
- 1 piece of dried cinnamon stick (one inch)
- 2 cardamom seeds, whole
- 2 cloves, whole
- 1 Tbsp. ginger-garlic paste
- ¼ cup butter
Preparation
- Combine all marinade ingredients and marinate chicken pieces in refrigerator for 4 to 6 hours.
- Preheat oven to 375°F and bake chicken in marinade for 5 minutes in an uncovered dish.
- Combine all sauce ingredients in a small pot and bring to boil, then reduce heat to simmer until onions and tomatoes are slightly softened.
- Remove from heat and allow to cool, then use a blender to smooth the sauce.
- Combine baked chicken mixture and sauce in a pot and simmer for 10 minutes.
- Reduce heat, add cream, and heat for an additional 2 minutes.
- Garnish with crushed fenugreek leaf and fresh cilantro. Serve with Indian bread.
