Chef Ameya Mahajani at the Bandra kitchen

He warns against adding them later because that would interrupt the cooking process and affect the taste. While stewing fruits takes five minutes, veggies take 20 minutes and meats usually require an hour. "At the outset, cut the meat in uniform size. Then sear it in a pan before adding stock. The uniform size ensures the meat is not cooked differently and the searing allows for better juices to flow." Overcooking during the searing process, he warns, will leave a bad taste.

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Another good idea is to use homemade stock for meats and veggies, which, he believes, adds more flavour than plain water or the store-brought stocks. "Also, if you dust slight flour on the meat before stewing, the resultant stock will thicken and the stew gets a smoother consistency," says Mahajani. Considering stewing is a lot about mingling of flavours, it requires patience. Therefore, never rush. "Once you add the stock, let it come to a boil and then let it simmer well. Give it time," he says.

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