Aviators Special Bake

Diet - AviatorsBuzz


  • Lasagne sheets – 12 to 16, fresh or dry sheets

For the filling/layers of the lasagne

  • Oil – 1 tbsp
  • Butter – 1 tbsp
  • Sliced ginger – 1 tsp
  • Sliced garlic – 1 tsp
  • Slit red chillies – 2 nos
  • Spring onions/onion – ¼ cup sliced
  • Thai red/green curry paste – 2 tbsp
  • Paneer – ½ cup crumbled
  • Chopped colourful capsicums – ½ cup
  • Sliced mushrooms – ½ cup
  • Boiled mashed potatoes – ½ cup
  • Boiled cubes of carrots and peas – ½ cup
  • Coconut milk – 1 cup
  • Salt and pepper to taste
  • Basil leaves – 10 to 12 nos
  • Grated cheese – ½ cup
  • White sauce – 1 cup
  • Sliced olives – 6 to 8 nos


  1. Prepare the lasagne sheets and keep aside.
  2. To prepare the filling for the layers, heat the oil and butter, add in the red chillies, sliced ginger, garlic, onions and saute for 2 mins.
  3. Add in the curry paste, a little water or stock, add in the veggies of your choice, at this stage you may also add cubes of boneless chicken/cleaned prawns etc. for non-veg options.
  4. Saute the paneer/tofu for 2 mins, add salt and pepper, add a little stock/water to allow cooking of the veggies, add in the coconut milk and let it thicken into a semi-dry mixture.
  5. Remove and keep aside. Grease a baking dish with butter and place the sheets at the base, spread out the cooked veggie mixture and cover with the sheets, white sauce, cheese, mixed herbs/chilli flakes/olives to be added as per taste.
  6. Bake in a pre-heated oven for 12 to 18  mins until well browned at the surface and serve with masala garlic pav/garlic toasties.


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A passionate, committed, and competent chef who was awarded the prestigious Bharat Vidya Ratan Award received in 2019 and the Best Chef Asia award received in February 2020, the field of culinary and hospitality education. He has worked with the Taj group of hotels and Kuwait Airways, is considered to be a culinary guru, mentor, and has been an academician in the hospitality industry for over 20 years. He has a few books to his credit like Arabic cookery, Filipino Cookery, 100 ways with Fusion Foods, Lockdown Cooking, Quarantine Memories with Food, and the most awaited Life of a Hotel Management Student. He says "I want to be known as one who could always do something different with a touch of class and a twist of taste".