Mr.LOKESH (BHMCT 5th SEM) outshines in the culinary delights. He believes staunchly  that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts  has heartily nominated him as the ‘Chef of the Day’.


  •  450 gms     Mixed vegetables  
  • 400 ml Coconut milk
  • 4 nos Kaffir lime leaves
  • 2-3 nos Bay leaves
  • 1 stalk Lemongrass, bruised
  • 2-3 nos Red chili peppers
  • 3 cloves Garlic
  • 25 gms Shallots
  • 12 gms Shrimp paste
  • 5 gms Salt (adjust to taste)
  • 4 gms Sugar (adjust to taste)
  • 25 ml Cooking oil


  1. Prepare the spice paste: In a mortar and pestle or a food processor, blend the garlic, shallots, red chili peppers, and shrimp paste until it forms a smooth paste.
  2. Heat the cooking oil in a large pot over medium heat.
  3. Add the spice paste and sauté until fragrant, about 2-3 minutes.
  4. Add the kaffir lime leaves, bay leaves, and lemongrass stalk to the pot. Stir-fry for another minute.
  5. Add the mixed vegetables to the pot and stir-fry for a few minutes until they start to soften.
  6. Pour in the coconut milk and bring the mixture to a gentle simmer.
  7. Let it simmer for about 10-15 minutes, or until the vegetables are tender.
  8. Season with salt and sugar to taste.
  9. Adjust the spiciness by adding more chili peppers if desired.
  10. Serve hot with steamed rice.