JW Marriott's Executive Chef Girish Krishnan Tells Us How Upma Is Done Right

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Chef Girish Krishnan, Executive Chef of JW Marriott, Delhi Aerocity, is an alumni of the Welcomgroup Management Institute run by ITC. Prior to joining JW Marriott Aerocity, he was associated with ITC Group of Hotels  for 10 years, specializing in Indian Cuisine. His philosophy towards food is to make simple, uncomplicated food that speaks for itself. He believes that food should be true to its core ingredient without diluting its taste or texture.

Here he whips up a quick and comforting Polenta/Amaranth Upma, which is perfect after a long day of work, for LBB’s {The Recipe Project}


Olive Oil – 70 ml Mustard Seeds – 1 gm Onion {Sliced} – 60 gms Chopped Ginger – 10 gms Chopped Green Chilli – 4 gms Curry Leaves – 5 gms Milk – 200 ml Water – 100 ml Polenta – 100 gm Salt – To taste Coriander – 10 gms


Heat 20 ml olive oil and pan roast the polenta and keep aside to cool. Heat oil in a pan and add mustard seeds. When they crackle, add sliced onion, chopped ginger, chopped green chilli and curry leaves. Saute till translucent. Add milk and water. Boil for 5 minutes. Slowly add the polenta to the mixture, whisking the mixture continuously. Add salt to taste. Drizzle olive oil on top. Garnish with chopped coriander


Amaranth cereals are a great substitute if polenta is not available; otherwise use Dalia {Broken Wheat} instead.

N.B. All recipes belong to the chef and are published with permission by Little Black Book. Reproduction of this recipe for print and circulation is not permitted.


Nothing makes Aditi happier than good shampoo, good design, evolutionary theory and a spicy Bloody Mary. A Bombay girl to begin with, she’s made a home in New York, Glasgow, Singapore and London over the last ten years. After a one-day career in hand modelling {true story} and a much, much longer stint in brands & advertising, Aditi is all set to make the most of her Delhi/NCR chapter.