Chef Olivia Wu of Google’s Oasis Cafe invited Ranjan to be the Celebrity Chef at a two-day Indian cuisine narrative, held in the Oasis Cafe on Nov. 11th and 12th.
Ranjan prepared Nutty Chicken - an Indian-Chinese dish from Calcutta; Cholar Dal with coconut - a Bengali lentil dish; Lemon Mustard Barbeque Fish - a spicy barbeque fish; and Five Vegetables with Panch Phoran - a traditional Bengali winter vegetable dish using Bengali Five Spice blend.
The Google campus has been host to many outstanding Bay Area chefs and Ranjan is honored to be included. Click here to see the kitchen and people that made this day possible in our Flickr gallery.
Please enjoy this recipe for 100 servings of Panch Phoroner Charchori. 
Ingredients
Potatoes - 10 lbs
Eggplants - 5lbs
Red Pumpkins - 5lbs
Long Green Beans - 5lbs
Radish - 5lbs
Bengali Five Spice - Panch Phoron- 1/3lb
(Onion seeds, Brown mustard seeds, Cumin seeds, Fenugreek seeds, Fennel seeds)
Green Chilies - 10 pcs
Dry Red Chillies -10 pcs
Vegetable Oil- 1.5 cups
Sugar- 2Tsp
Salt -4Tsp ( to taste)
Click for larger.
Method
1. Peel and cut potatoes and pumpkin into 1 inch cubes. Cut eggplants into even-sized pieces. Cut long beans into 1 inch pieces. Trim radishes and cut in halves.
2. Heat oil to smoke point, turn down the heat. Add red chillies broken into small pieces, slit green chillies and panch phoran spice mix and sauté for a few mins until the spices start to splutter.
3. Add vegetables and sauté for 5mins.
4. Add sugar,salt and enough water to cook vegetables. Cover .
5. Let it simmer till vegetables are tender and water is absorbed.
Cholar Dal
For 100 people
Ingredients
Yellow Split Peas - 12 lbs
Turmeric powder - 2Tsp
Green chillies - 5pcs whole
Sugar - 2Tsp
Salt - 4Tsp (to taste)
Coconut milk - 4 cups
For Tempering
Bay leaves - 5pcs
Red chillies - 5pcs whole
Cumin seed whole - 3Tsp
White meat of fresh coconut - 2lbs diced small
Veg Oil - 1 cup
Method
1. Bring water to a boil in a pot and add the yellow split pea. Take scum off the dal and reduce heat. Cook until it is half done.
2. Add the green chillies, turmeric, coconut milk, sugar, and salt to taste.
3. Cover and cook until done over a medium fire. The dal should be stirred occasionally, as it tends to stick to the bottom of the pot.
4. Tempering
In a frying pan heat the oil to smoking. Reduce heat and add the white coconut meat.
Fry until the coconut starts to change color. Add bay leaves, cumin seeds, and red chillies, fry until coconut is light brown. Pour this over the dal. Cover and simmer for 5 mins. The dal should be thick and have a sweet coconut flavor.
