Beef + Lamb Ambassador: Chetan Pangam
Chetan Pangam is the Executive Chef at One80° Restaurant in Wellington.
Chetan developed his love for cooking from a young age, inspired by his mother’s incredible kitchen skills. He went on to become a chef and develop his skills at some of India’s most renowned luxury hotels, such as Oberoi, Taj, Radisson, and The Leela Palace. Chetan moved to New Zealand in 2002 and has called it home ever since. His signature style of cooking combines the distinctive cuisine of his native India with the exceptional, great-quality New Zealand ingredients he has available to him. more
1. Who taught you to cook, and what’s the first thing you learned to cook?
My Mum initially and then it was at cooking school. I think the first thing I ever made was rice and dal.
2. Name one of your most treasured food memories.
Festivals are always a time when families come together and every festival I celebrated with the family is a fond memory. I remember my mum, grandmother and other relatives would all be in the kitchen making sweets, snacks and I was almost always there as a food taster from a young age. On one such occasion I was too eager and took a whole piece of a just-fried sweet and dipped it in sugar syrup without realising how hot it was. I still remember what it did to my mouth… but still ate it.
3. What are the ingredients or flavours you could not live without?
Salt is a must. It’s surprising to see how such a simple ingredient can change the flavour of a dish. It’s also so affordable yet a lot of people don’t use it enough. Home-made masalas, especially freshly roasted and ground… the aromas are just divine. One such is my wife’s biryani masala which has been passed down to her from her Mum.
4. What’s currently on your playlist when you’re hard at work in the kitchen?
Ed Sheeran, Badshah, Ibiza Classics, trance, techno, Bryan Adams.
5. What’s your fave beef and lamb dishes from around the world?
When it comes to beef it has to be the Beef Wellington. My version, which I have on my menu, has been a feature for over 10 plus years with minimal changes made to it. Lamb? My all-time favourite dish is a good lamb dum biryani, kuchi biryani or an Awadhi-style biryani. My nose for a good biryani has made me travel to a few places over the years.
“Throughout my culinary journey, I’ve held onto one simple philosophy - you’re only as good as your last meal. It’s a mantra that keeps me grounded and constantly striving for excellence. Equally important to me is the opportunity to impart my knowledge and experience to the younger generation—the future of our industry.”
6. You’ve just grilled the perfect rib-eye ... over coals of course. Who would be your dream dinner guest/s (alive, or not) to share it with?
Gordon Ramsay, Anthony Bourdain, Barrack Obama, my wife (Manjeeta), kids (Varun & Maahi) and my Labrador - Shadow. (Ed… fine selection!)
7. Name a useful tip, trick or hack when cooking beef or lamb?
Start with good quality, all New Zealand beef and lamb. It’s amazing. Be patient when cooking; as the saying goes good things take time. Don’t poke and prod your meat – let it rest. Use the appropriate cut for your dish.
8. You’ve got 30 minutes, what’s your go-to beef or lamb dish?
Lamb bheja pav (savoury spiced lamb brains) served with some soft milk buns. My mum’s family in Goa has a recipe passed down from previous generations. It’s my go-to Sunday breakfast when I visit Goa every time, even now.
9. I’m cooking schnitzel tonight (our fave). What should I serve with it?
Well-seasoned buttery mashed potatoes, a salad made with sauerkraut or kimchi, and a simple mustard red wine sauce.
10. Name a lesser-known cut of beef you’d recommend and a good way to prepare it?
Beef cheeks – braised low and slow or cooked in a water bath with spices and your choice of seasoning. It’s so versatile; you can serve it whole, then sliced. Or shredded through pasta or noodles, used as a filling for ravioli or tortellini, put it in a mix for croquettes, use as a pizza topping, in wraps or sandwiches… the uses are endless.
11. Please take the LSC Lamb Shoulder Challenge! You’ve got a nice grass-fed shoulder of NZ lamb, plus oil and S+P. You’re allowed 5 other ingredients of your choice; What are they and what would you make?
Slow Roast Chettinad Lamb Shoulder
Chettinad masala, lemon juice, greek yoghurt, ginger garlic paste, red onions
Make a marinade with the Chettinad masala, lemon juice, yoghurt and ginger garlic paste, salt and black pepper. Let it sit in the fridge for at least 6-8 hours, although overnight or even 24 hours is better. Slice red onions and cook them in oil till light brown, then place the onions and the marinated lamb shoulder in a roasting dish. Add 2-3 cups of water or stock, and place in the oven at 150-160˚C, covered, and cook for 3-4 hours. Let it rest for at least 1 hour. Slice and serve.
12. What are your top four, all-time fave mince based dishes?
Lamb keema pav, beef or lamb Lasagne, beef or lamb koftas, beef or lamb burgers – my kids love them
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