ORIENTAL

DREAMS
A COLLECTION OF
PAN-ASIAN DELICACIES
Meyer USA

Founded in 1951, Meyer is one of the largest cookware and kitchenware

marketing and distribution companies around the globe.
Meyer develops, promotes and distributes cookware and kitchenware from
its flagship brands Hestan, Ruffoni, Anolon, Circulon, Essteele, Meyer,
Farberware, Raco, Fujimaru, SilverStone and BonJour.
Worldwide, Meyer sells over 300 cookware lines in more than 60 countries
producing over 1,50,000 cookware (Pots & Pans) a day and over 45
million per year.
 Meyer
manufacturing
facilities across
the globe

Meyer has a number of cookware and kitchenware manufacturing facilities

around the globe.
Taken together, Meyer affiliate factories comprise the world’s second largest
cookware manufacturing operation.
All our manufacturing facilities are ISO certified ( 9001, 4531,
9227,14000, 8442, 8391, 7086 ) and also ASTM certified (C738,
B368). Meyer boasts of undisputed technical excellence with 159 patents
under its belt and still counting more.
 BUTTER
GARLIC
STIR FRIED
VEGGIES
A super healthy and light
dish for people who are
trying to keep the intake of
their carbs and sugar low.

Serves 2-3
Preparation time: 5 Minutes
Cooking time: 10 Minutes

CT USED
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INGREDIENTS
Pumpkin - 200 gms, Broccoli - 1, Mushrooms - 100 gms, Zucchini - 1/2 each,
Bell peppers - 1/2 each, Garlic 8-9 cloves, Butter - 1 big knob, Cornflour - 1 tbsp,
Veg stock - 200 ml, Sesame oil few drops, Basil leaves 5-6
METHOD
1) Cut the vegetables in the desired shape & boil all of them except the bell peppers.
2) Transfer the boiled vegetables directly to an ice bath in order to avoid overcooking.
3) The cooking of the vegetables should be such that they still have some bite to them
and are not fully cooked.
4) In a Safecook stirfry pan, melt the butter and add garlic to it.
5) Once the garlic is lightly sautéed, add the raw bell peppers.
6) Next, add all the boiled vegetables and toss in butter and garlic.
7) Add the stock and seasoning along with the basil leaves.
8) Once the sauce comes to a boil, add the cornflour (dissolved in water).
9) When the sauce turns thick slightly, serve it hot on its own.
 STICKY
SHITAKE
STIR-FRY
A very good option for
people trying to cut down on
their non-veg intake or
looking for vegetarian
alternatives of Asian dishes.
Mushrooms, especially
shitake has a nice meaty
texture which makes it a
perfect pick for this stir-fry.

Serves 2-3
Preparation time: 20 Minutes
Cooking time: 10 Minutes

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INGREDIENTS
Button mushrooms - 1 cup, Shitake mushrooms - 1 cup, Cornflour - 1/2 cup,
Refined oil - 10 ml, Sesame oil - 1 tbsp, Garlic - 3 cloves, Ginger - 1 knot, Onion - 1,
Dry red chilli - 1, Light soy sauce - 1, Bell peppers - 1 each, Honey - 1 tbsp,
Chilli paste - 1 tsp, Basil leaves 5-6
METHOD
1) Soak the dried shitake in hot water and let them rest till they are soft and drain
them but reserve the water.
2) Sprinkle the cornflour over the mushrooms so that they are properly coated.
3) In a Select kadai, heat refined oil and fry off the mushrooms till they have a crispy
crust around them.
4) In a separate kadai, heat the sesame oil and add the chopped ginger and garlic to it
and sauté.
5) Break the dried red chilli and add it to the kadai. Add the chopped onions and
bell peppers to the kadai.
6) Add the soy sauce, honey and chilli paste
7) Tear the basil leaves and add them to the sauce.
8) Add the residual shitake water to the sauce to adjust the consistency.
9) Add the seasoning (salt and pepper).
10) Make a slurry of cornflour and water and add that to the sauce while stirring.
11) Mix in the fried mushrooms and coat it properly with the sauce. Serve piping hot.
 German technology
Push button pressure cooker
Conforms to European Food Safety Standards

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 KAI
KRAPOW
(CHICKEN WITH
HOT BASIL)
A cracking Thai dish that is
ready in less than 15 minutes
with minimal efforts. A quick
full meal that is absolutely
lip-smacking!

Serves 2-3
Preparation time: 5 Minutes
Cooking time: 10 Minutes

CT USED
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INGREDIENTS
Refined oil - 1 tbsp, Garlic 4 cloves, Ginger - 1 knot, Green chilli 5-6, Honey - 1 tsp,
Onion chopped - 1, Chicken mince - 250 gms, Light soy sauce - 1 tbsp, Basil 6 -7
Dark soy sauce - 1 tbsp, Fish sauce - 1 tsp, Chilli paste -1 tsp, Cornflour - 1 tsp
METHOD
1) In a Prism non-stick frypan, heat oil and add chopped ginger and garlic and sauté.
2) Add halved green chillies and finely chopped onion.
3) Next, add chicken mince and sauté.
4) Add light soy sauce, dark soy sauce, fish sauce, chilli sauce and honey along with
some water.
5) Season the chicken with salt and pepper and chuck in a few fresh basil leaves.
6) Dissolve cornflour in water and add it to the chicken.
7) Once the dish has nicely thickened up and is saucy, transfer it to a serving bowl.
8) Garnish with some fried basil leaves, fresh chillies (green and red) and serve with
sticky rice.
 HOMEMADE
THAI CURRY
NOODLE
BOWL
The much-loved Thai
curry made in-house in
the form of noodle bowl
to address all your
mealtime problems.

Serves 2-3
Preparation time: 20 Minutes
Cooking time: 20 Minutes

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INGREDIENTS
Cumin seeds - 1 tsp, Coriander seeds - 1 tsp, Galangal - 2 knots, Garlic 5-6,
Lemongrass 3-4 stalks, Basil 6-7, Green chilli - 2, Onion - 1, Bell peppers - 1 each,
Tomato paste - 1 tbsp, Lemon - 1, Refined oil - 15 ml, Coconut cream/milk - 200 ml,
Light soy sauce - 1 tbsp, Chilli paste - 1 tsp, Fish sauce - 1 tsp, Honey - 1 tbsp,
Carrot - 1, Eggplant - 1/2, Yellow pumpkin - 100 gms, Kafir lime leaves 2-3,
Broccoli - 1, Egg noodles - Handful, Mushrooms - 100 gms.

METHOD
1) In a blender, make a paste using cumin seeds, coriander seeds, galangal, garlic,
green chilli, basil leaves and salt.
2) To the blender, add roasted red bell pepper, tomato paste, and lemon juice and
blend them into a fine paste.
3) In a Forgestone casserole, heat oil and add the red curry paste and fry it till the oil
separates.
4) Add coconut milk to the paste and simmer.
5) Add soy sauce, fish sauce, chilli paste, and honey.
6) Add vegetables starting with the hardest as they will take the longest to cook.
7) Finish off the curry with chopped kaffir lime leaves and basil leaves.
8) Add the egg noodles to curry and cover & cook till the noodles are cooked through.
9) Garnish with coconut cream.
10) Serve hot with condiments of choice like peanuts, lemon wedges etc.
 HOMEMADE
RAMEN
BOWL
The ultimate comfort food
with a deeply flavoured
broth, noodles and fresh
vegetables. It's easy to make
without creating a mess in
your kitchen!

Serves 2-3
Preparation time: 10 Minutes
Cooking time: 40 Minutes

CT USED
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INGREDIENTS
Sesame oil - 10 ml, Ginger - 1 knot, Garlic - 3 cloves, Onion - 1, Egg - 1,
Light soy sauce - 20 ml, Chicken broth - 1 tbsp, Coriander - 1 bunch,
Sweet chilli sauce - 1 tbsp, Fish sauce - Few drops, White vinegar - 1 tsp,
Noodles - Handful, Bell peppers - 1 each, Spring onion - 2-3.

METHOD
1) In a milk pan, heat sesame oil and add chopped ginger and garlic to it.
2) Finely slice an onion and add it to the pan.
3) Pour in a litre of water and bring it to the boil.
4) Wash the coriander roots and separate it from the leaves and add it to the pan.
5) Next, put in the soy sauce, sweet chilli sauce, fish sauce, vinegar and the chicken
broth powder.
6) Cover it and let it simmer for about 30 mins.
7) Strain the liquid and bring it back to a boil.
8) For plating up, in a bowl make a bed of boiled noodles.
9) Pour the hot broth on top and garnish with sliced bell peppers, coriander leaves,
spring onion stalks and a halved boiled egg.
 NON-STICK COATING
INNOVATION

THE
FASTER
HEATING
NON-STICK

Transfers heat up to
62% faster

Hyperheat metallic non-stick

Transfers heat faster and more evenly

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 BLACK
BEAN
STRING
BEANS
A classic Chinese dish that
is fully compatible with the
Indian palate. The crunchy
beans render a delectable
texture to this recipe!

Serves 2-3
Preparation time: 20 Minutes
Cooking time: 10 Minutes

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INGREDIENTS
French beans - Handful, Butter - 1 tbsp, Garlic - 1 tsp, Ginger - 1 tsp, Dry red chilli - 1
Black bean sauce- 2 tbsp, Light soy sauce - 1 tbsp, Honey - 1 tbsp, Peanuts - 1 tbsp,
Pepper - 1 tsp, Sesame oil - Few drops, Cornflour - 1 tbsp.

METHOD
1) Blanch the beans in salted water till they are just a little soft. They should be
crunchy and not overcooked.
2) In a stirfry, heat butter and add ginger and garlic to it.
3) Throw in the dry red chilli and fry it.
4) Add black bean paste and soy sauce and let them cook.
5) Add honey and a few drops of water to make it a little saucy.
6) Chuck in the blanched beans and properly coat them with the sauce.
7) Add sesame oil and peanuts at this point and toss.
8) Mix the cornflour in a few drops of cold water and add it to the beans.
9) Garnish with crushed peanuts and serve hot.
 STEAMED
GINGER
SOY FISH
A dish that is minus oil and
full of nutrients and flavour.
In addition, this doesn't take
much time or effort and can
be cooked in a single utensil!

Serves 2-3
Preparation time: 5 Minutes
Cooking time: 20 Minutes

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INGREDIENTS
River sole fillet - 1, Ginger juliennes - 2 knots, Sesame oil - 5 ml, Chilli flakes - 1 tsp
Garlic paste - 3 cloves, Spring onion - 2, Dill leaves - 1 tsp, Light soy sauce - 20 ml,
Cherry tomato - 5-6, Corn flour - 1 tsp, Lemons - 1.

METHOD
1) Wash and clean the fillet of river sole and pat dry it with a tissue paper.
2) Marinade the fish with half of the light soy sauce, juice of 1/2 lemon, chopped dill
leaves, garlic paste, ginger juliennes and chilli flakes.
3) Bring 150 ml of water to a boil in a MEYER Quicker casserole and place the
steamer in it.
4) Make a bed of spring onion on the steamer and gently place the fish on top of the
spring onions.
5) Pressure steam the fish for 8 minutes and lightly season it with salt and peppers.
6) Remove the steamer and add the remaining light soy sauce, ginger juliennes and
cherry tomatoes to the remaining stock.
7) Dissolve the cornflour in a bit of water and add it to the sauce in the pan.
8) Serve the fish by placing the fish along with the spring onion on a plate and
spooning over the sauce.
9) Give the fish a fresh squeeze of lemon juice and garnish with the chopped spring
onions.
 HAND-PULLED
SESAME
BRAISED
NOODLES
Nothing compares to the
taste and texture of fresh
hand-made noodles. The
rough edges and the
inconsistencies add to the
rustic feel of the dish. Try
making it with your partner
as a bonding exercise and you
are sure to have loads of fun!

Serves 2-3
Preparation time: 30 Minutes
Cooking time: 15 Minutes

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INGREDIENTS
Refined flour - 1 cup, Egg - 1, Refined oil - Few drops Sesame oil - 10 ml, Garlic 4-5
cloves, Ginger - 1 knot, Onion - 1, Bellpeppers - 1 each, Light soy sauce - 1 tbsp
Dark soy sauce - Few drops, Chilli paste - 1 tsp, Cornflour - 1 tsp, Sesame seeds - For
garnish

METHOD
1) Make a tight but soft dough using refined flour, egg and refined oil.
2) Let the dough rest for at least 25 minutes before using.
3) Roll out the dough into a big sheet, as thin as possible.
4) Stack the sheet into layers while generously dusting flour between the layers so that
they don’t stick to each other.
5) Once the fan folded dough sheet is ready, cut it into stripes of 0.5 cm thickness.
6) Boil these noodles in salted water for 4 minutes.
7) For the sauce, heat sesame oil in a Momentum skillet and add chopped ginger and
garlic to it. Chuck in the sliced onions and bell peppers and stir fry.
9) Add in the light soy sauce, dark soy sauce and the chilli paste.
10) Add in a few drops of water and sautè.
11) Mix the cornflour in cold water and pour it in for a thick glaze-like sauce.
12) Adjust the seasoning and add the boiled noodles to the kadai.
13) Toss and coat the noodles with the sauce and stir fry on a high flame.
14) Garnish with sesame seeds and serve.
 

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 SCALLION
PANCAKE
A classic Chinese street
food similar to the Indian
parantha. A must-try for
everyone looking for a little
twist to this age-old
breakfast classic.

Serves 3-4
Preparation time: 20 Minutes
Cooking time: 10 Minutes

CT USED
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DOSA TA

INGREDIENTS
Refined Flour - 1.5 cups, Scallions - 1 bunch, Oil - 50 ml, Butter - 100 gms,
Ginger - 1 knot, Chilly flakes - 1 tsp, Mixed Herbs - 1 tsp.

METHOD
1) In a bowl mix salt, flour, oil and make a thick dough like that of a parantha.
2) Roll out the dough into a thin roti like shape using a rolling pin.
3) Spread softened butter on the dough.
4) Spread chopped scallions, chilly flakes, mixed herbs, chopped ginger on the dough.
5) Roll the dough with the stuffing inside.
6) Cut into small disks and roll them out.
7) Shallow fry on a MEYER tawa till crispy.
8) Serve with a soya ginger dip.
 BURNT
GARLIC
SESAME
FRIED RICE
A super-easy recipe prepared
using leftover rice that can be
enjoyed any time of the day.

Serves 2-3
Preparation time: 5 Minutes
Cooking time: 10 Minutes

CT USED
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INGREDIENTS
Butter - 1 cube, Sesame oil - 1 tbsp, Garlic - 6 cloves, Egg - 1, Onion - 1, Broccoli -
1/2, Bellpeppers - 1 each, Carrot - 1, Light soy sauce - 1 tbsp, Rice - 1 bowl (cooked)

METHOD
1) In a Circulon Sautepan, add a cube of butter and drizzle the sesame oil on top.
2) Finely chop the garlic and add it to the pan.
3) Keep the pan on a low heat and let the garlic brown properly without getting
blackened.
4) Crack open one egg in the pan and scramble it using a spatula.
5) Add in the finely sliced onion, and let it sweat.
6) Finely chop all the other vegetables and add them next.
7) Cover and cook the vegetables for a few minutes till soft.
8) Add in the light soy sauce and mix thoroughly.
9) Chuck in the rice & toss it all together till combined & evenly covered with the sauce.
10) Serve steaming hot.
 ASIAN VEG
FRITTERS
Vegetable fritters
in the shape of small
pancakes with flavours of
fish sauce and soy. Perfect
for a quick breakfast!

Serves 2-3
Preparation time: 10 Minutes
Cooking time: 20 Minutes

CT USED
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INGREDIENTS
Refined flour -1 cup, Baking powder - 1 tsp, Egg - 1, Coconut cream - 1/2 cup, Salt
Pepper, Green peas - 1/2 cup, Corn kernels - 1/2 cup, Garlic - 3 cloves, Onion - 1,
Mushroom - 1/2 cup, Chilli paste -1 tsp, Sesame oil - few drops, Chilli flakes -1 tsp,
Light soy sauce - 1 tsp, Refined oil for frying, Jalapeno 4-5

METHOD
1) In a bowl make a thick batter using flour, egg, baking powder, coconut cream and
water.
2) Ensure that the consistency of the batter is thick, then add the seasoning and all
the other vegetables (finely chopped).
3) Fold in all the vegetables using a spatula and make a thick vegetable batter.
4) Add chopped jalapeños along with soy sauce, sesame oil, chilli paste & chilli flakes.
5) Once all the vegetables are combined and a thick consistency is formed, rest it for
10 minutes. In the meantime, heat up a MEYER Dosa Tawa.
6) Sprinkle the Tawa with a few drops of oil and make small pancakes with the batter.
7) Shallow fry till golden brown and crispy.
8) Serve hot with sweet chilli sauce.
 High-performance
nickel-free stainless steel
Layered with thick aluminium core
inside for even heat distribution

GLOBAL LEADER IN COOKWARE

 POTATO
PANCAKE
A Chinese version of the
all-time favourite
parantha, this recipe will
help you give the
traditional breakfast
option a quirky twist.

Serves 2-3
Preparation time: 10 Minutes
Cooking time: 20 Minutes

UCT USED
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INGREDIENTS
Potatoes - 2, Onion - 1, Egg - 1, Garlic - 3 cloves, Flour - 3/4 cup, Spring onion - 1/2
bunch, Baking powder - 1 tsp, Soy sauce - 60 ml, Honey - 1 tsp, ginger-1 knot,
Coriander for garnish, Jalapeno - 4-5, Butter - 1 knob

METHOD
1) In a bowl, grate potatoes along with the onion.
2) Add chopped garlic, one egg and seasoning to the bowl.
3) Add in the flour and mix thoroughly to make a thick batter.
4) Spoon in the baking powder and mix it thoroughly.
5) For the sauce, in a bowl mix soy sauce, honey, chopped spring onion, chopped
ginger, chopped coriander, jalapeño and one small sliced onion.
6) In a Safecook non-stick fry pan, melt butter and add in the potato batter.
7) Let it cook on a slow heat till you get a brown crust.
8) Flip it and repeat on the other side as well.
9) Cut into triangles and serve with a dipping sauce.
 VEGETABLE
TEMPURA
WITH BLACK
BEAN SAUCE
A quick, healthy and
flavourful snack packed
with the goodness of
vegetables, and is super
easy to make.

Serves 2-3
Preparation time: 20 Minutes
Cooking time: 10 Minutes

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INGREDIENTS
Refined oil for deep frying, Garlic - 4 cloves, Onion - 1, Black bean sauce - 2 tbsp,
Light soy sauce 1 - tsp, Honey - 1 tsp, Cornflour -1 tsp, Tempura flour - 3/4 cup,
Bell peppers - 1/2 each, Mushrooms - 100 gms, Broccoli - 1, Cauliflower - 1

METHOD
1) For the sauce, heat a pan and add in a few drops of oil.
2) Chuck in the chopped garlic and sauté them till golden.
3) Add the black bean sauce, soy sauce & honey along with some water & dissolve it all.
4) Dissolve the cornflour in a few drops of water and add it to the sauce and cook it
till it thickens up nicely.
5) Take the tempura flour and mix it with chilled water to make a semi-thick batter
(flowy consistency).
6) If you don’t have tempura flour, use a combination of rice flour and cornflour in
50-50 proportion.
7) Dip all the vegetables in the batter and deep fry them in a Infinite chef's casserole.
8) Half fry all the vegetables first and fry them off completely just before serving so
that they are crispy and not soggy.
9) Serve piping hot with the black bean sauce.
 VEGETABLE
GOLDEN
FRIED RICE
A different and uncommon
variation of fried rice
wherein rice is coated with
egg yolks before stir-frying,
rendering a nice golden
coating and a lush flavor!

Serves 2-3
Preparation time: 10 Minutes
Cooking time: 10 Minutes

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INGREDIENTS
Butter - 1 tbsp, Garlic - 3 cloves, Mushrooms - 1 cup, Green peas - 1/2 cup, Eggs - 3
Cooked rice - 1.5 cups.

METHOD
1) In a Select stainless steel kadai, melt butter and add chopped garlic.
2) Add chopped mushrooms and green peas and stir fry them at a high temperature.
3) Add 2 yolks to the bowl of cooked rice and mix them till the rice grains are coated
with the egg yolks.
4) Add rice to the kadai and toss till the vegetables are mixed well and the rice has a
golden coating on them.
5) Serve hot with a fried egg on top.
 Innovative mixing system
to emulsify dressings in seconds

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Meyer manufactures its own aluminium coil to
maintain its unflinching quality and standards. In
addition, the steel is sourced from Nippon Steel
Corp. Japan. Meyer uses Nickel FREE high perfor-
mance stainless steel and silicone that contains 0%
toxin.

We use non-stick coatings from Chemours (USA) and

Whitford (USA), which meet the USA FDA and even
more stringent European Food Safety Standards.
 All recipes courtesy celebrity chef
VARUN ARORA
Chef Varun Arora embarked on his culinary odyssey with The
Leela Palaces and Resorts, Udaipur. He illuminated his
experience further at The Jamavar Restaurant in The Leela
Palaces and Resorts, Bangalore. He went on to work with The
Hyatt Regency, New Delhi advancing his quest for unearthing
great recipes and flavours. The gifted chef continues exploring
his passion for demystifying recipes and pampering palates
across the globe.

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