CHEF’S PLATTER

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• Davinder Kumar CHEF’S PLATTER • Vikas Khanna • Vicky Ratnani • Ranveer Brar • Chef Harpal Singh Sokhi Editorial Operations • Chef Randhir Tiwari M. K. Choudhary • Chef Reetu Uday Kugaji Marketing Operations Presenting the pioneers and incoming maestros. • Raman Preet Singh Ahluwalia A. Khan Greetings • Deepanker Khosla It's our 11th year in the business and we're stronger than • Michael Swamy Sub Editor ever. Fabricating a robust bridge in the circuit, we at Right • Abdul Rehman Qureshi Kushagra Nautiyal Concepts Media Pvt LTD strive to cater the best of content • Tanuj Nayyar and give out unheard, unchained and honest stories of Advertising Sales eminent and promising personalities and trends. • Gautam Chaudhry Ashish Sharma (Delhi) CORPORATE OFFICE : Chefs Platter 2018 marks the fourth landmark of the • Nelson Right Concepts Media Pvt. Ltd. franchise and we have spent the last year in fetching • Ashish Singh Head of Design G-137, S-I, 2nd Floor, Above interviews and success stories of the pioneers of the • Amit Sinha Manisha Sharma Indane Gas Agency, Dilshad industry. The Hospitality industry is the most booming • Priyam Kumar Colony, Delhi-110095 fraternity and if it's India we're talking about, it's the by far Layout & Design • Bharat Ph. : 9868176361,9911990097 the most successful of the lot. Khem Chand Email: [email protected] With Chefs Platter 2018, we tried incorporating the vision of • Lakpa Tamang exhibiting the finest and latest entrants who're taking the • Manpreet Singh Subscription & Circulation Editorial Feedback : industry up a notch in the globe. We have the most popular • Raheman Mir Hafizur Bharti [email protected], faces including the maven Chef Vikas Khanna, who's taken • Vaibhav Bhargava [email protected] India on the universal level when it comes to culinary, Accounts • Gaurav Raghuvanshi followed by the ever charming Chef Vicky Ratnani who Nidhi Copyright : explains how he is experimenting with flavors the right way • Ruffy Shaikh Right Concepts Media Pvt. Ltd. and Chef Ranveer Brar who's amending the issue with his • Paul Kinny Coordinator All right reserved. Reproduction in magical culinary skills. This and many popular faces and • Diwas Wadhera Amit Kumar any manner. electronic or otherwise, their recipes comprises this year's Chef Platter! in whole or in part, without prior • Dheeraj Bhandari Make sure you relish all the recipes and stories! Keep Data Services written permission of the publisher is exploring good food and music. • Avinash Jha Archana prohibited. • Shivanand Kain RCM Hospitality Outlook is a bi- monthly magazine, printed, owned Kushagra Nautiyal • Akshay Nayyar and published by Manish Choudhary Sub-Editor • Hari Nayak from, 73, Type-2, Civil Lines Police [email protected] • Avinash Jha Station, New Delhi. Printed and processed by Modest Graphics Pvt. Ltd. Delhi. Davinder Kumar President of Indian Culinary Forum and Head Chef Le Meridien

‘Renowned globally and famous for his impeccable was a couple of decades ago. When I started my style, Chef DK is a humble personality yet super career as a chef we used to be invisible, hiding behind experienced in the fraternity. He’s been serving the the stove in the back whipping together dishes after industry for more than 3 decades and is still growing dishes, without receiving much recognition. stronger than ever. He adds: “I salute this profession But now things have drastically changed from how which made me what I am” people have seen us in the past. The role of what we have known as the traditional chef, is long over. This Q- What is life in the kitchen for you? role has been replaced by a career that’s constantly A- In a nutshell life in the kitchen is quite interesting changing and evolving into what we know as a since I thoroughly enjoy what I do. Although you are creative and glamorous profession. always occupied still it is satiating. It is very challenging; one has to be on the run almost most of Q- What things have you seen changing in cuisines the time. On the other hand there is no scope and food business when you began your career and monotony . now? A- There has been a paradigm shift in cuisines as well Q- What inspired you to be a chef at the first place? as the food business is concerned . Earlier we used to A- I wanted to pursue a professional course after serve what we wanted but now to meet the guest’s graduating from Delhi University. Cooking was my first expectations we serve what exactly they want. A few love and the exposure to hospitality only faned and essential changes that I have seen over the years are -: kindled my latent passion for the culinary arts. Health Consciousness – With the life style, we all have Enormous growth opportunities domestically and now a days, it has become an absolution to consume Internationally, A chance to create a niche for healthy food. yourself, Ability to become a role model for young Fresh and seasonal produce - To ensure freshness aspirants, this being a skill & creativity oriented from farm to fork is what all of us are working at. profession. The advent of QSRs – many international brands have taken a huge chunk of food business due to the Q- How has your journey changed throughout the millennial wanting experimental and quick food. year that you are in the profession? Avante Garde & Modern Indian Cuisine – They are A- The role of a chef today is much different than it modern day avatars of the Indian Cuisine. Five Spice Crusted Norwegian Salmon 5 Regional Cuisine-: With people shifting their bases for Cooking in a commercial kitchen is an incredibly livelihood the demand for their local food is stressful job. There are dozens of things going on at increasing. any one time and you still need to ensure that plates are going out perfectly and in a timely fashion. Q- Which has been your prime learning throughout 4. Curiosity and Desire to Learn More the career so far? One has to be curious about new developments in the A- Getting a chance to work with few of the trade’s culinary world, unusual flavor combinations and finest French Master Chefs during my 2 years ingredients they haven’t yet heard of. intensive training in France was one of the best things 5. Physical Stamina happen to me professionally. My tenure with the If you want to become a chef, make sure you can Oberoi group of hotels made my foundation pretty handle the physical demands of a busy commercial strong. kitchen. 6. Creativity Q- How crucial is it for a chef to maintain diet and Cooking is often considered to be a blend of science health during his work span? and art. You will need to learn cooking techniques and A- Working in kitchen is not a healthy lifestyle unless skills, yes, but to excel you’ll also have to have plenty you make it one. You’re surrounded by food, you’re of creativity. surrounded by alcohol, you work late hours, you’re in 7. Attention to Detail a stressful job, and that for n number of years catches A missing garnish, a steak cooked for a minute too up to you. So one has to make a conscious effort to be long or a hair in the salad can all ruin an otherwise healthy and eat better and I think about that all the perfect meal, which is why chefs have to be incredibly time.. Every day I’m very conscious about what I put in attentive to detail. my body; it’s very important in my day-to-day life. And above all the things one has to be passionate about their job and always remember to cook from Q- How do you manage to control your taste buds your heart. and eating while cooking? A- I follow a strict meal plan throughout the day, Q- How you compare Indian food and international which I have been adhering to from quite a long time. cuisine? How do you compare them on the basis of It helps me keep my energy levels at optimum level selling proposition (economics)? and helps in curbing those hunger pangs while I am at A- In Western cuisines, ingredients are usually paired the shop floor. together for their similar flavors. However, an average Indian dish includes at least seven ingredients, most Q- What are the important elements in food of which do not contain overlapping flavors. Cayenne, preparation according to you? green bell pepper, coriander and garam masala are A- 1. Organizational Skills usually paired with ingredients that have no chemical As an executive chef, your job is about more than just overlap, but each ingredient brings a unique cooking food. You have to lead an entire team of component when incorporated into the final meal. kitchen staff, budget for food, determine how much This creates knockout dishes for a cuisine that uses of each ingredient to buy each week, schedule shifts approximately 200 of the estimated 381 ingredients for employees and anticipate the busiest times of day known in the world. in the kitchen. The cuisine in India changes after every 200 kms . 2. Willingness to Accept Criticism Indian food is more or less heritage driven . Recently Even the best chefs still have something to learn. One there have been great innovations in Indian cuisine of the marks of a truly great chef is the ability to which has taken Indian food on the global platform. accept criticism and adjust their cooking . International cuisines are constantly evolving with 3. Ability to Handle High Stress Environments their focus being on healthy and local produce. Since most of the ingredients used in Indian Cuisine 6 7 are very humble, it is cost effective as compared to increasingly larger number of globe-trotting Indians International cuisines . with an experimentative palate are all favourable demographic factors spurring the adoption of RTE and Q- Which are the new trends emerging in the world RTC foods in India. cuisine? India has long been dominated by unbranded 1. Millennial are looking for healthy, funky street eateries, manly serving North Indian and South Indian food with a twist. food. But there is an ever- growing appetite for the 2. The focus is ever growing on healthy and big-name chains and both International and home vegetarian food. grown cafes and hip hop casual dining outlets. 3. The concept of FARM TO FORK is gaining popularization. Q- Do you think Chefs can become successful 4. The new trend will be focusing on THINKING entrepreneurs? GLOBAL ACTING LOCAL. A- Yes! Chefs have reached that point where they can 5. Own kitchen gardens are gaining momentum. or rather they are becoming successful business 6. With frequent travels across borders people are persons or as I like to call them CHEF-PRENEURS. ready to give EXPERIMENTAL CUISINE a chance. The reasons being. 7. The concept of SMALL PLATES with a punch of Their risk taking appetite has increased manifolds due flavours in totally in. to the easy financial support available in the market. 8. REGIONAL CUISINE is gaining popularity due to They are en-cashing on their celebrity status to pull the amalgamation of population from various the financial support they need. walks of life and culture. They have become very professional in their 9. NEW TASTE EVOLUTION can not be ruled out LIKE approach, which I see as the first building block for any Green chilli ice creams and Chocolate samosaa, business. smoking paans etc. They know the trade at the back of their hand. 10.NOSTALGIA DRIVEN COMFORT FOOD will take huge leap due to people having to travel because Q- What essential changes did you bring to your style of their jobs and ways of making a living. of cooking to be different from other chefs? A- This industry have become cut throat competitive Q- How is India developing its food habits and lately due to the mushrooming of numerous hotels simultaneously changing the course of F&B and restaurants. To secure your spot in this ever business? changing industry one has to stick to their authentic A- Food habits in general are cultural specific, but in and exclusive style of cooking, which I do by- the last few decades dynamic changes have occurred 1. Using of fresh and seasonal produce to the due to the fast growing economy, a shift from maximum. traditional to modern technology , globalization , 2. I put myself in guest’s shoes and then think. For me industrialization , constant travels across the world , the guest comes first. evolving taste and ever increasing demands for fast 3. Consistency in quality. Compromising on quality is and processed food has taken the centre stage. zero tolerance zone for me. With Indians traveling the world , the taste of people 4. Two things which I value the most are Taste & has become more global. They demand and are ready Presentation. to pay for the best. India is slowly and steadily becoming the culinary hot-spot for the global world Q- What are future challenges do you foresee in traveler. future emerging in food business? How as a chef do The changing urban lifestyle of the Indian middle you prepare yourself to brace that challenge? class, increasing prevalence of double income nuclear A- Tough Competition. family structure, rising disposable income, High guest Expectations.

8 9 Cost Control. 1 tbsp Onion Chopped How to retain customers. 200 gm Green peas How to curb or rather minimalise attrition. 100 ml Vegetable Stock To brace myself for these challenges – 2 tbsp Cream Always ready to except the change. to taste Salt &white pepper Try and keep pace with the emerging trends. Vegetables Consistency in quality. 2 Tsp Olive oil Interactions with the guests. 1 Tsp Garlic (Chopped) Continues up gradation and innovation. 40 Gms. Blanched Beet root (diced) About the Chef 12 No. Edamame Pods A strong believer in culinary innovations, Chef DK is 40 Gms. Blanched Pumpkin (diced) recipient of many honors and accolades. The 7500 kg 16 No . Blanched Asparagus Spears cake that he and his team created during the 10th 4 No. Blanched Cepes mushrooms anniversary of Le Meridian New Delhi has found a For garnish Micro greens place in the Limca Book of Records. Known for his Methods : leadership qualities, Chef DK has the distinction of • Marinate the salmon with lemon juice, salt, pepper serving the Indian Culinary Forum (ICF), a fraternal and leave aside body of Chefs in the Northern region, for 12 years • For five spice crust, mix together, coarsely now. He played a crucial role in establishing the grounded black pepper, paprika powder, Cinnamon annual chef awards, the mega annual event of ICF into powder, pink peppercorn, sichuan pepper & Brown a brand over the years. As preparation for the 11th sugar. Keep aside. annual edition of Chef Awards in full swing, Chef DK is • Pea puree; Heat butter in a pan add chopped engrossed in making the event better and better. onions, Sauté until they're translucent and then add green peas,cook for a while then add vegetable stock Chef’s Recipe: and simmer until they're soft and mushy. Cool it down Five Spice Crusted Norwegian Salmon and make puree in a food processor. Reheat the puree English Pea Veloute; Saffron Crème; Garlic Scented in a pan and finish with fresh cream and check Vegetables seasoning. 4 Salmon Steak (180 grm each) • Saffron cream; In a pan boil fresh cream and saffron For Marination : strands until reduced to half. Remove from heat then 4 tsp Lemon Juice add hard butter and let it emulsify off the flame, salt & pepper (To Taste) adjust seasoning as per taste. Five Spice Crust • Heat olive oil in a pan, add chopped garlic and sauté 1/2 Tsp. Black Pepper until translucent. Now add vegetables, toss gently add seasoning and keep aside. 1/2 Tsp. Paprika powder • To cook fish, sprinkle mix spices evenly & 1/4 Tsp. Cinnamon Powder. proportionately on each marinated fish steak. Heat 1/2 Tbsp. Pink Peppercorn the oil in a pan place the fish with the crust side down, 1/4 Tsp. Sichuan Pepper to give it a light golden color, flip it over and transfer to 1 Tsp. Brown Sugar a preheated oven and cook for 10-15 minutes or until For Saffron creme: done. 120 ml Fresh Cream • To plate, arrange diced vegetables on one side of 5 gm butter the plate and Asparagus spears on the other side, Few threads Saffron Place cooked salmon on top of asparagus, Make swirls English Pea Puree: of english pea puree and saffron crème on side of the 10 grm Butter salmon. Sprinkle micro greens around the plate. Serve hot. 10 11 Vikas Khanna Acclaimed Indian chef, award-winning author, poet and filmmaker

“My story looks like a movie script but trust me it’s cooking services to a lot of customers back then. My real. I absolutely had no clue that destiny will take me grandmother has been my pillar. Her support defined around the globe this way” my agility and ability to work harder. These were my humble beginnings! Q- Everybody knows Vikas Khanna globally but not everyone is aware of your initial struggles. How did it Q- When did you transform from a fast food joint start with you? owner to a fully fledged chef? A- I honestly didn’t know what a ‘Chef’ was initially. As A- Everything drastically changed when I went to a kid, I started off with cooking, playing with Maurya Sheraton, all thanks to my uncle. It literally ingredients and used to sell fast food which was as a changed everything for me. Seeing such a massive survival instinct. I wasn’t aware of delicacies beyond scaled big hotel was almost like a dream sequence for ‘Cholein Bhaturien and Pakodas’ back then, and my me. I was literally going bonkers when I saw the small setup was doing great which was based at the gigantic buffets been served there, I reckon. For a backyard of my home. To trigger the sales, I even small town kid who wasn’t exposed to things beyond started going to schools to sell it to students and ‘Chole Bhaturein’, it was definitely a turning point for steadily started my own small scaled shop. Aunties my career. From my hometown Amritsar to Delhi, the and kids were my regular patrons and they used to geographical change radically exposed me to a lot of have a great time hanging out at my joint. At times my new, unheard and unimaginable dynamics. I wasn’t father used to ask me ‘How much did you earn today’ getting admission in the college due to limited seats and with my unusual reply ‘the group of aunties had a and late entry, but the principal understood my ball, I didn’t earn anything’, he used to scold me by honesty and sincerity, and granted me admission. I’ll labeling it as charity. I was kind of the talk of my town always be grateful to him. To honor him, I am in the or the vicinity you can say. So many people used to just process of shaping the world’s first kitchen museum come to see me cook, as it was very fascinating to see in the college itself, as a token of thanks. a young kid cook for so many people around. My Chachaji who’s settled in Ireland, once questioned my Q- What is a general day for Vikas Khanna? father about my future prospects upon seeing me A- Well it entirely depends. Every day is a new day for cook. ‘Ye kya kara rahe ho, ye koi career hai? Padai me, since I am mostly travelling back and forth around wadai kyu nai karwate’. I was happily catering to the world. About my routine for yesterday, I got up at Star Anise-Mango Sheets private parties of 30 pax and used to render private 4, went for the morning Aarti which spanned around 12 13 an hour. Post that I went on to learn and make peda at looked back. I tried learning the language a lot, started the temple vicinity. I am lately doing some fine watching movies and music videos. Tried teaching research work on temples and the sacred cities from a teacher and ended up teaching him Punjabi! I they’re based in. I had to learn over 17 dishes and I also got some movie offers which I refused and guests was utterly shocked about the creativity. Trust me, it’s used to call me out to meet them. I used to ask them, if pitched at an entirely different level than you can they found the food to be bad, but they wanted to see imagine. I also grabbed the creative aspects of me instead. God really blessed me with more things in preparing ‘Durga Maa ke Vrat ka khaana’ and the future as I was fortunate enough to be called by ‘Sankatmochan ke Maalpooye’. Every delicacy Mr. Obama and many renowned names around the mentioned requires patience and understanding. world. What makes it even more difficult is the fact that the measurements they’re been cooked and served is Q- What is your favorite cuisine and food? enormous. I also did some work with Vedas while A- People get amused when they get to know that I am piling up the ‘Sacred foods of India’, which is another fully trained in the Indian Cuisine. When I say Indian, I upcoming project that I am current working on. Post mean all regions. Our colleges used to kick start the that, I was shooting a documentary which is a very sessions with European cuisine, which we tried interesting project and perhaps my biggest project till changing by pressurizing to introduce Indian cuisine. I date. I want to create more literature. Now that I get firmly believe that Indian cuisine should be given the chances to cross borders , I want to give back the preference. Why should they not be entrepreneurs’? world and create something new. Till the time I am in Why should everyone be employed in a hotel? I India till date, I am booked for atleast 18 hours of back always try to promote our cuisine to the max. Most of to back shooting, photography. I don’t do my studies are completed in South India, namely commercial work, for I only do work I believe in. Karnataka, Tamil Nadu, Andhra Pradesh and my Cooking in sacred places is not much covered on favorite region is North East. North Indian cuisines are media, and trust me: the sacred Gurudwaras that our over exposed for the world. Delicacies from country has, ‘duniya me aur kahi nai hai’. Pondicherry, Orissa, Kolkata too excite me equally. I am also planning projects that will focus these Q- You inspire millions. Did you have it all planned? cuisines. A- My story looks like a movie script but trust me it’s real. I absolutely had no clue that destiny will take me Q- Working for more than 18 hours a day and still around the globe this way. I had a small restaurant in being a heartthrob. How do you manage? America where one of the media folks noticed me and A- My father was the most handsome human being on I landed up on a TV Show on Fox TV. I even informed the planet and I have a tiny essence of him in me, with them that I am not fluent with English because I was some resemblances. I am very disciplined in life hesitant enough to appear on one of the biggest generally. While everybody’s on drugs, I don’t smoke, Television platforms with my limited skills at the drink, and no marijuana for me. When people offer language. This was aired in 2007. The very next day on me to party I tell them ‘Mera homework nai khatam my day to work I saw myself on the cover page of the nai horha’. I am also very obsessed by the nature cycle newspaper and everybody on the way recognized me. and have immense love for Ganga maa. My restaurant was crowded with people before the opening time and I honestly thought that something About the maven: miserable happened post my appearance on the TV Vikas Khanna is a celebrity chef, restaurateur, which has resulted in this havoc. I got to know that all cookbook writer, filmmaker, humanitarian and the the people gathered were from the media and judge of MasterChef India Season 2, 3, 4, 5 and wanted to interview me. ‘Jaan me jaan aayi sunke. I Masterchef Junior. He was named as the Sexiest Men honestly thought restaurant gir gaya ya band hogya’. I Alive by People magazine (2011) and he’s also got a good hype post that appearance. A lot of people referred as "The Hottest Chef of America” mocked me and made fun of my English but I never 14 15 Chefs Recipe GUAVA CHUTNEY STAR ANISE-MANGO SHEETS ½ cup guava puree Ingredients 2 tablespoons agave nectar 2 fresh ripe mangoes Pinch of cayenne pepper or to taste Pinch of salt ½ teaspoon finely chopped ginger Pinch or sugar, or as required Pinch of salt Pinch of ground star anise • Combine all the ingredients with ¼ cup water in a • Peel and cut the mangoes into chunks. Transfer it small saucepan. Heat it on medium-low heat until into a blender with remaining ingredients. Puree all the flavors come together and the mixture until smooth, preferably adding very little water if becomes thicker, about 3 to 5 minutes. required. • Cool at room temperature and store in a sterilized • I generally taste the mixture and adjust the container for up to a month. seasoning. • Layer a lined baking sheet with a parchment paper To Assemble and evenly spread the mixture over it. Gently make rolls out of mango sheets. Pipe the Preheat the oven to 350 F. yogurt mixture and top it with guava chutney, basil • Bake the mango mixture for about 40 to 45 minutes seeds and edible gold.. or until the layer of mango mixture begin to dry out. Cool at room temperature. • Cut the sheet into desired shape.

For this recipe I am cutting it into strips of 1-inch by 4- inches. Store in layers in an airtight container.

HONEY BASIL SEEDS 2 tablespoons basil seeds 1 tablespoon honey

• Combine basil seeds and honey in a cup and pour ¼ up warm water and let it rest until the basil seeds bloom, about 10 minutes. • Store them in a sterilized container in a refrigerator for upto 2 weeks.

YOGURT-MANGO MIXTURE 1/2 cup hung yogurt or Greek yogurt 2 tablespoons coconut sugar (available online or specialty store) Pinch of saffron 3 tablespoons mango puree • Combine all the ingredients well. Cover and refrigerate overnight.

16 17 Vicky Ratnani Culinary Director-Everstone Capital, Celebrity Chef, Author of ‘Vicky Goes Veg’ & a renowned celebrity Chef

“Right from my initial days, I always went for the used to cut out articles from newspapers and 'outside the box' approach. Usual and normal things magazines and make their own scrapbooks. Every never excited me and I always strive for something enthusiastic had his/her own magazines kept and different”. preserved it with grace. There was a vintage beauty about this stuff that people used to gather and there Q- Tell us about the first big break that changed wasn’t any Google. We literally had to learn, get books everything? & read. Also, when you were taught something in A- It was when I got my first promotion as a sous chef class, you had to make sure to listen to carefully, now on the cruise that was the ince-breaker, since it was everything is easily available n Youtube & Google. It the first time in my life to get promoted as a was dynalically different back in those days. supervisor. From sous chef to executive sous chef, to Knowledge was cherished and respected. executive chef, there was no looking back and it was a record breaking journey, for I was the first Indian to be Q- From being nobody to Vicky Ratnani, explain your the executive chef in a British sailing company. It was a journey throughout the years? big thing in those days. A- Well to start off with, I was never a nobody. I was always famous and attracted attention, made a lot of Q- You originate from an era when there was no friends around and I still love making friends. I was internet and only books prevail. How do you think always popular and famous. But then you get famous life has changed? for who you are but not for your work. This is what the A- Well, honestly I still love to read and buy books. game changer was in my life. Being regular on Literature in physical form has it has its advantages television & platforms, it feels good that people know and dis-advantages. You get a lot of content and it’s you for your work and also for who you are. After easy to access. But due to the outbreak of the coming back from the ship I started a restaurant in Internet, people are losing their patience levels and Mumbai, which was the talk if the town. It donned a don’t put an effort to sit down and read. I think unique concept of high energy bar and club through reading is very important. Touching a book has its own the week we also served fine dine fantastic food. We beauty. But the mindset has changed with times. I had celebrities coming in regularly right from Ranbir Blackened Paneer Steak With Corn Puree remember long before cooking, each aunty and cook Kapoor to the big industrialists. One fine day, 18 19 somebody from media asked me to appear on TV and ingredients, the entire grocery range and shops, the show did very well. They gave me another everything has drastically renewed. Earlier Olive Oil independent show and from there was no looking was used to massage your body and was generally back. This and consulting many new projects had found in toilets as I recall. With the import laws been regular for me. From a lot of projects opening becoming more relaxed, a lot of ingredients coming to around the capital and beyond to being a partner in a India, Media educating the masses, people travelling premier tea brand, there's a lot of interesting verticals and learning about food made them more happening around. experimental. India has gone through vast changes in the last decades. We saw the advent of Chinese, Q-From the times when chefs were usually big fat Italian, Thai, Japanese, Modern Indian cuisines and people to being handsome, charming with a great are still constantly evolving in a positive notion. To fan following, you inspire many new chefs, right add-on, concept restaurants are raiding the belt, from the looks to culinary art. What according to you foreign franchises are coming up, so there’s a lot going did the trick? on. A- I don't really look at it that way. I am what I was many years ago. People just didn't know me back Q- Your message to your fans and budding chefs? then, they know me now. I have been trained abroad A- I’d advise you to revise your basic skills thoroughly. and had good experience with Western food in the It’s always good to set the basics right because you starting days. After coming back to India, I look at the need to walk before running. Ignite the passion inside Indian food style and gave it my certain touch ups. The you, for if you’re not passionate, you can’t survive in technique and cooking is kept the same but the spices the hospitality industry. and certain modifications are done differently that makes the whole difference. Chefs Recipe- BLACKENED PANEER STEAK WITH CORN PUREE Q- What inspired you to be a chef? Ingredients A- Right from my initial days, I always went for the 500gms Paneer 'outside the box' approach. Usual and normal things 2 tbsp Black Pepper Powder never excited me and I always strive for something 1tsp Paprika Powder different. Long before I acquired the art of cooking, I 1 tsp Oregano was a big foodie and used to visit several hotels and 1tsp Cumin Powder restaurants with my parents. Coming from a joint 1tsp Coriander Powder family, I was grown around food and always liked to Salt to Taste entertain people which this industry always had, but I 1tsp Red Chilli Flakes never had a concrete direction to venture in the same. 1tbsp Olive Oil It was in my college days when my teacher told me to 8 Shallots pursue it as a career, I started gaining more 3-4 Jalapenos knowledge and paying more attention in this forte. 1 cup American Corn The skillset became stronger, knowledge amended Salt to Taste and the curiosity also increased eventually. That’s Cracked Black Pepper to Taste how it all began with me. 1 tsp Oil 1/2 Diced Yellow Pepper Q- How is India shaping up in the ladder globally in 1/2 cup Milk terms of the food and restaurant business? 1 tbsp Oil A- Well, we’ve come a long way, right from the Sliced Spring Onions for Garnish 20 21 Sprouts for Garnish a cutting edge veg cook book where world flavours Salt to Taste meet local markets in your homes. The book won the 1 tsp Lemon Juice prestigious Gourmand Award for Best Vegetarian 2 tsp Olive Cook 2015 this year. My newest show VICKYPEDIA which starts in Feb on Zee is a fun filled show with Method : amazing recipes from all over the world. • Cut 500 gms Paneer in a Round Shape with a Cutter. Currently I work as Culinary Director for Everstone In a Plate, take 2 tbsp Black Pepper Powder, 1 tsp Capital and am responsible for Harry’s Bar all over Paprika Powder, 1 tsp Oregano, 1 tsp Cumin Powder, 1 India which is a relaxed bar with tasty comfort food tsp Coriander Powder, Salt to Taste, 1 tsp Red Chilli and great cocktails. Next my new venture The Flakes and Mix Well. Disgruntled Chef which will open shortly in Mumbai. • Coat the Paneer in this Mixture and Sear the Paneer It is a produce and technique driven placer boasts of in the Pan. Add 1 tbsp Olive Oil to the Paneer. delicious small plates, tapas, and hearty main meals • In a Pan, add 4 tbsp Olive Oil, 8 Shallots, 3-4 to share’, quotes Chef Ratnani. Jalapenos, 1 cup American Corn, Salt to taste, Cracked Black Pepper to taste, 1/2 Diced Yellow Bell Pepper and sauté it. • Add 1/2 cup Milk and Cook on a Low Flame. Put the Mixture in a Mixer and Blend Well. • In a serving Plate, Pour the Corn Puree, Place the Paneer Steak on it and pour 1 tsp Olive Oil on the Corn Puree. • For Garnish, Mix Sliced Spring Onions, Sprouts, Salt, Lemon Juice and Olive Oil and put it on the Paneer Steak.

About the Chef: ‘I have always been an explorer & a lover for flavour & taste. Being a chef for the most prestigious ocean liner company Cunard and helming the largest kitchen at sea, has made my dream and my life have the best of the best. Travelling to the most exotic places, working with 37 nationalities and cooking for Queen Elizabeth, Nelson Mandela, Rod Stewart has made me open my mind and think out of the box. I have kind of developed a style of my own cooking where produce is king. Global influences, local ingredients and modern techniques is the trinity of my cuisines. Aurus & Nido in Mumbai were the restaurants where I created some crazy food and were considered among the top eateries in the country. Television is another medium where I share my recipes and belief that people can cook & eat at home very well. My vegetarian cook book Vicky Goes Veg is 22 23 Ranveer Brar Celebrity Chef

“It’s very important to be a good human being to be a begin? good chef. People tend to try more than it’s required. A- It started off with a belief that the basic palate and Uncomplicated your process and cuisines to be a good understanding of tastes is the same across the world chef.” and hence most combinations of taste flavor and texture. it’s about using commonsense , sense of Q- Tell us about the first big break that changed Balance (and a little courage) to create new everything? combinations so if A works with B in Japan and and A A- I think the ice-breaker for my career was my works with C in Europe then B and C will definitely transfer to the beautiful city of Goa back in the day. At work together we just need a sense of balance and first, the initial emotions were not positive at all. experience . Going from Delhi Business Hotel when you’re young, full of energy and ambitions, I was skeptical because Q- How did you end up being a chef and landed in Goa as a territory is seasonal in terms of the business. Kitchen? What inspired you initially? Being a city hotel kid, I was negative, skeptical and A- The city of Lucknow & how the city takes it food and angry at my company for my transfer. But quite the takes talks about its food inspired me. I was always opposite to my notions, Goa gave me the time to close to kitchens. Initially as a child, spending time in figure things out, slow down and find my style, Langar kitchens with my grandfather every Sunday find what I stood for. That was the call that changed and then as a food gossip monger in the streets of old my life Lucknow . The city of Lucknow has a lot to do with who I am and what I have become. The passion for Q- What is life in the kitchen for you? food is infectious and also it’s amazing how a city can A- Life in kitchen for me is excitement. It’s take its food. It’s in Old Lucknow where I began my full of emotions, actions, dynamics and there’s career inspired by the fine art of kebab making and so much that’s happening around. Every the general respect and finesse that’s woven into moment is exciting, for new things head your way food and culture every day. Q- Tell us about your evolution over the years as a Q- Ranveer Brar as a brand is globally renowned for chef? Italian Chaat playing and experimenting with flavors. How did this A- I started off very rapidly as a young man who 24 25 Our palate is very refined, takes a lot of flavors and dynamics, and with the rapid urbanization and westernization with food coming from different part of the world in our regions, we are exposed to a lot complexities now.

Q- Can chefs be good businessmen? What challenges do you foresee in this trade? A- I think chefs can be good entrepreneurs. Probably it’s always good to have partners backing you up because it’s difficult to be creative and organize at the same time. Some do it, some fail. So you should keep it balanced. The Indian industry is pacing up great, but oversupply of a same product is a challenge you see a new bar doing great around the vicinity and within 6 months there’re 6 more bars within the stretch of wanted to do it all that’s possible, by using a lot of hardly a kilometer around. The same goes with ingredients and overdoing things at times. Over the restaurants, eateries and much more. It is a massive years I have mellowed down and I firmly believe that problem in bigger cities. less is more. I gradually simplified things in my cooking as well as a lot of things, about life about Q-What’s your favorite food and cuisine? personality, and it has worked wonders for me A- As you know it already, I firmly believe in un- personally. complicating things. I prefer eating Khichdi when I rest and when I am cooking for myself, I prefer Italian food. Q- How do you manage to look fab even when you’re Mostly a Risotto. working back& forth months and shooting? A- While I am shooting, I taste everything and Q- How was your experience at the Masterchef ? eat nothing. Your palate needs to understand A- It was the best and the one of the biggest moments but stomach doesn’t need to. Also, when I am of my journey so far , it’s a platform that allows you to not shooting, I try to eat simple. Khichdi for instance, share your passion and love for food with the entire allows my palate to rest and uncomplicated itself. country . It creates a platform for chefs to understand When I am usually not tasting or shooting, I keep it and appreciate the home cooking which is actually a simple and rest. Yoga and diet are my go-to foundation of our culinary culture. I enjoyed and sanctuaries for staying fit. I strongly believe in cherished every moment and every interaction with Ayurveda and nutritional healing. Food is the ultimate India's top home chefs. It made me wiser as a chef and medicine since forever and we need to trust food as a human being and its connection to body and mind. Chakra mediation and yoga keep me agile , disciplined and Q- What is inspiring and motivating you these days? grounded A- Grains and super foods are a topic of study and fascination for me , home chefs making it big is Q- How do you see the Indians evolving on the map another trend that i am very closely monitoring . of food? A- I think our palates have lately been exposed to a lot Q- There’s a whole generation of upcoming chefs and more over the last few decades. Indian cuisine is one students that strive to be like you. What message of the richest and thoughtful cuisines and we are used would you like to convey to them? to very complicated stuff as our cuisine isn’t simple. 26 27 A- I think first and foremost, it’s very important to be a Method good human being to be a good chef. People tend to • Preheat oven to 150 degrees celsius. try more than it’s required. Uncomplicated your • Mix all ingredients together in a bowl. Make dough process and cuisines to be a good chef. The rest shall and keep aside. follow. Also, hard work is a pre-requisite. I always say • Roll it flat with rolling pin thinly and cut into small good health and well being is not about abstinence its size pooris using cutter or small Katori. about discipline and moderation. Especially when it • Dust flour on baking tray and place place chips. comes to food, you don’t have to compromise on Baked until it turns golden brown in color. taste and variety, the only parameter to manage is • Sauté sliced sweet potato and sliced tomato in oil quantity. Eating less and eating more often is the way and season well with salt and red chili powder. to go. Also, rest is the key to good health, it’s as • Deep fry spaghetti pasta and keep aside. important as diet . in bowl, add potato, grated ginger, parmesan wafers and tamarind chutney gently. Garnish with About the Chef: chopped coriander. And fried spaghetti. Ranveer Brar is an Indian chef, TV show host, judge and food stylist. His television shows include Breakfast Xpress, Snack Attack, Homemade, The Great Indian Rasoi,Health Bhi Taste Bhi, Ranveer's Cafe, Food Tripping and Thank God It's Fryday. He was also one of the judges for season four of MasterChef India, alongside fellow chefs Sanjeev Kapoor and Vikas Khanna.

Chefs Recipe- ITALIAN CHAAT Ingredient For Parmesan wafer Parmesan cheese, shredded 1 cup Lemon zest, dried 1 tbsp Shredded basil leaves 1 tsbp Flour 1 cup Olive oil 4 tbsp Tamarind chutney 1 tsbp Olive oil 1 tbsp Lime rind 1 tsp Chopped coriander leaves handful Sweet potato, boiled, cut thin sliced 2 cup Oil 1 tsp Tomato, seedless, slices 1 medium Salt To taste Red chili powder ½ tsp

Garnish Spaghetti pasta, uncooked 5 to 6 Oil for frying 28 29 Chef Harpal Singh Sokhi Celebrity Chef

‘You might have seen him doing wonders on the Q. Describe your journey. screen. Here’s a candid interview with the maven’ A- As I always mentioned that it was in my early days that I realized that I loved what I was doing and the Q- What inspired you to be a chef? career choice of becoming a Chef was driven by A- On the first instance it is more than a job that lead passion and I had to pursue with Zeal and hard work, me to kitchen and later when I was pursuing my hotel which eventually lead me to where I wanted to be. management I think the passion triggered in me early Early days as a professional Chef it was a choice of and I realized that is the profession which my heart being the maestro in the kitchen as life transformed wants to follow and ever since then I never looked further from a Professional Chef to a peoples Chef I back. It was a perfect marriage of profession and realized that I had to live in everyone’s heart and out passion. of the salt box. Every time people think of cooking with a smile I should be there in the top recall and Q- What is life in the kitchen for you? every time someone touches salt I should be there A- Life in Kitchen started early for me as I used Omni present with him or her. The journey is still on to help my mother by lighting up the charcoal and I wish to live in the hearts of Billions of Indians and fire, running basic errands for which incidentally people across the world. became a career in life. The same was not thought through though, however when I took Q. What things have you seen changing in cuisines up hotel management as a career and it was and food business when you began your career and decided in the first few months of my Hotel now? Management days that I had become a Chef. A- In my early days we would rely totally on guidance The love and passion for being in the kitchen did not and elderly Chefs to learn from them. A good mentor allow me to look any further. Being in the kitchen is early days for hands on learning was important and as like being in Bliss. It is Soulful, it is happiness it is things changed with technology and the economies innovation, creativity, it is self motivation. It is like opening up. Travel became easier and people started being at home relaxed and calm while the aromas of moving around and so did cuisines and cultures cooking, at times the madness everything is worth started shifting from their place or origin to far flung Soya Methi Mutter enjoyed by me. places. Technology further helped in learning, it was 31 easier to adapt a recipe as it could be downloaded - A Chef always has challenge and does face lots of through internet and the same could be tried. Earlier health hazards while working in the kitchen. However people would always mentaion that you have to grey utmost precaution is taken for all aspects to protect your hair to become a Chef which according to me is one from working in situations like being close to still true as the learning does not end and nobody can steam boilers etc. One needs to take precaution of master the art in one’s life time however these days it lifting heaving things because that does lead to back is easier to say that young Chefs definitely as doing a problems for most Chefs. good job and technology has helped everyone grow Chefs have to taste day in and day out so has to faster. Even when look at television it is not so much maintain a healthy life style. I remember when I create important to be on TV as digital platforms have taken concepts at times I always have to taste a lot however I over the medium of TV and one can create his own ensure that I jog, exercise and maintain a plan to channel and show case his talent. Things are changed balance out my eating habits. and I am sure in time to come we would see Cloud It is important for every one over indulgence would kitchens. lead to problems which are more life style driver I would say. Q. Which has been your prime learning throughout the career so far? Q- How do you manage to control your taste buds A- As I said and will endorse this throughout my life and eating while cooking? learning never ends in a kitchen. However certain A- I think they mature and evolve with time. However period of my learning was amazing. I remember my we are particular that when we are tasting food days when I used to work in small well known especially at events we do loose appetite so we have restaurant called Vintage and we would specialize in to drink water, take breaks and have palate cleansers Hyderabadi cuisine. We had a Hyderabadi Ustad in between. Habib Pasha who as a maestro and kind of herbs he I remember when we cook for hours which happens used to make biryani was amazing. I remember that most of the time appetite is definitely lost as keep people about 100 meters away in the street would smelling food and also keep tasting food in between it come to known that biryani was being cooked in our is a challenge and at that point of time eating healthy restaurant. I mastered the art under his guidance. becomes important for us. From the there the trigger to learn more about Royal Hyderabaid cuisine developed and I went ahead to Q. What are the important elements in food train myself under Begum Mumtaz Khan belonging to preparation according to you? the Jagirdar families of Hyderabad. A- I think quality ingredients are the most important In my early days I remember that these Dhaka Bengali aspect to cook great food. They are of course backed Chefs who were masters in Western Cuisine I by a calm happy mind which makes food even better. remember one such man who trained me in Further lot of science goes into cooking, a set Contextual Cuisine Gomes. procedure is followed which helps you prepare great My travel across the country and International food. Great tools, gadgets and cooking mediums locations for my road shows further helped me enhance food further. I would say like in our olden master the art of local cuisines from across the days we would have slow cooking on cow dung fire country and the world. However learning never helped food cook slowly and taste even better. All stopped till date and will continue to be so. these procedures are back in practice. Even cook vessels make a difference. Q- How crucial is it for a chef to maintain diet and health during his work span? Q. How you compare Indian food and international 32 33 cuisine on the basis of selling proposition people. Indians have been travelling abroad, locally (economics)? whenever they get the opportunity and food plays A- I always would remain a Desi Chef and I would like and important role as memories of travel. remind everyone who read this that DESI is in thing. We see restaurants opening almost every day across Indian food is like AMAZON vast, undiscovered, un with new concepts and people are exploring them. exploited and evolving with everyday. WE as Chefs Life in major metros has become more hectic which is have great responsibility of showcasing the world also driving small formats restaurants and take ways what India has to offer. No other Cuisine across the restaurants. world has so much variety, so much tradition and Having said this I would also mention that it is a thin regional food as we have. line of success which divides the business and one has WE have slowly evolved to market, present the food to be attentive to demand and supply all the time. He in forms that are more acceptable to the international also has to sink into the business to succeed. traveler. It is also about sharing the knowledge with the world about our cuisine. Thanks to the digital Q. Do you think Chefs become successful platforms and easy knowledge that is available across entrepreneurs? the platforms. A- I think we all are evolving as business men. Chefs In terms economics too I would say that some of the are passionate people and for business the most most expensive ingredients in the world are found in important thing is to think like a businessman and not India be it Saffron , Gucchi (Morels), Shahi Jeera, hold the passion to close to your heart. It is difficult at Spices, Himalayan Ayurvedic Spices. times but I would talk about myself. When I was Some of the best Goat meats available only in Inida I turning myself into a Chef Entrepreneur I had to keep would say and not across the world. the passion a little behind to understand what works and what doesn’t . At times successful recipes which Q. Which are the new trends emerging in the world are very dear to me might require localization as pre cuisine? the palates and demand so we have to change and A- In the current scenario the world is becoming a adapt as soon as possible. We also have to work on global space of exchange of cuisne and flavours. I economics of running the business. However I would would say that every Chef is experimenting more and say that for passionate people it is important to have more with new flavours from across the globe. He also partners who manage the business side and one has access to various ingredients wherever he is living should look at forming a perfect pair to create a across the world. I would say Turmeric is one sought successful enterprise. after ingredients and used by most Chefs across the World. Q. What essential changes did you bring to your style of cooking to be different from other chefs? In India too we have been seeing that Desi street food A- Well the first thing is that I mastered the art of has suddently the in thing in Five stars and premiere Hyderabadi Cuisine and learnt from the Ustads. I restaurants across the country. Chefs are also adapt to all changes and cook with whatever is easily incorporating international flavours in DESI Cuisine available. I love blending flavors and bring about small and up lifting the presentation experience. changes that excite people. Even at professional level when I teach young Chefs I make them feel that it is Q. How is the country on the terms of F&B business? easy. However the most important aspect which I A- I think the opening up of economy, people keep telling people is that one needs to understand travelling a lot within the country, local tourism all how ingredients behave while cooking, however have added up to the evolving food habits of the flavors should be blended and what are the right 34 35 combinations. Method: When it comes to television I adapt the recipes for 1. Take a big bowl of water with soya granules and masses and even before I cook I keep the end user in microwave for 3 ½ min. mind whoever is watching in the remotest place 2. Heat oil in a pan and when it becomes hot, add should be able to replicate my recipe with ease. cumin seeds once spluttered add chopped onions, salt and sauté till the onions light golden Q. What hindrances do you foresee in food in color. business? 3. Add ginger garlic paste and sauté for 1 min. A- I think the world is changing fast and we have to 4. Add chopped tomatoes and salt and cook it for 4- adapt to things as fast as possible. The first mover will 5 min. always have an advantage for any concept. IT is 5. Mean while Check the soya bean, take out from important for us to read and update at every stage so microwave and keep it aside. that we are not left out. I keep doing this by attending 6. Add methi leaves and cook for another 6-8 various forums and reading magazines. minutes in slow flame. 7. Add in red chilli powder, cumin powder, About the Chef- coriander powder and garam masala powder; Harpal Singh Sokhi is a celebrity chef from India Cook it for 6-8 minutes. renowned for his experience with multiple hotel and 8. Add strained soya granules along with the green restaurant chains plus his own venture- The Funjabi peas and sauté for 30 sec. Tadka. He has hosted the cooking show Turban Tadka, 9. Add some water and mix well so that soya and is the Director of Turban Tadka Hospitality. absorbs all spices. Once dried add Qasoori methi and mix well. Chef’s Recipe 10. Remove it in a serving bowl and garnish it with Soya Methi Mutter coriander leaves and ginger juliennes and serve Prep Time : 10-12 Min. hot chapattis. Cook Time : 15-20 Min. Serve : 3-4.

Ingredient Soya Granules 1 cup Methi chopped and boiled ½ cup Coriander powder 1½ tbsp Cumin seeds 1 tsp Garam masala powder 1 tsp Ginger garlic paste 1 tbsp Green peas 50 gm Onion chopped 1 large Red chilli powder 1½ tsp Salt to taste Tomatoes chopped 1cup Turmeric powder 1 tsp Oil 2 tbsp Qasoori methi ½ tsp

36 37 Chef Randhir Tiwari Project Chef Manager at Eighteen Sixty One Hospitality Pvt.Ltd. Concept & Menu Developer and Chef Consultant

‘Nowadays, chefs are trying to make food more for There were lots of specialty restaurants, authentic & Instagram & facebook than more for soul. That’s the regional cuisines/ dine culture. All changed in last few change I can see.’ years with lots of new young chefs, cooks coming up & trying strange things with food to stay in competition Q- What is life in the kitchen for you? & get fame on social media, which is very dominant A- Life in kitchen is always peppy, loud ,busy chaotic & now & was not there when I started. Calling it fun for me. modern, fusion but its more confusing I believe. Without having actual knowledge of taste & texture Q- What inspired you to be a chef at the first place? of ingredients you can’t come up with some beautiful A- Since child hood, I have always had interest in dish. Nowadays, chefs are trying to make food more cooking. I started off with learning how to make veg for Instagram & facebook than more for soul. That’s sandwich in school when I was in 1st standard. It was the change I can see. from there that the real things triggered. Q. Which has been your prime learning throughout Q. Recite your journey as a chef. the career so far? A- Its been a journey of almost of 20 yrs now. It’s been A- I started learning from the best chefs of the very colorful & exciting, travelling around, meeting Industry of my time in Top 5 star Hotel of Delhi in year new people, learning about different cultures & food 1998, Hyatt Regency. I covered almost all the sections around the globe. A lot of hard work is involved, as I of Kitchen from Garde Manger to Bakery to Butchery have seen heaps of ups & downs. It’s the love for food to specialty restaurants. I started from basics of & family that supports me to keep it going. kitchen, worked 14-16 hours a day without a break. Whatever I am, I give the credit to HYATT REGENCY Q. Explain the changes in cuisines and food business Delhi for teaching all my basics & doing it in the right when you began your career and now? professional way. A- It has totally changed now and has undergone a complete transformation. When I started back then, it Q- How crucial is it for a chef to maintain diet and was all about the best of authentic taste & recipes, health during his work span? Crispy Chicken Thai Basil following rule books and traditional style of cooking. A- A chef’s job requires a lot of physical & mental 39 40 41 strength to keep yourself on top of your job. Its one of dishes with using new style of plating, using micro the toughest job I see after Army & few other greens, eatable flowers, organic vegetables are the professions. Since you are always in firing line & things latest trend. Using fancy colorful & dark plates, pairing are always busy & instant, it’s very hard to keep your dishes with interesting accompaniments are the cool & give 100% every time you dispense food from latest trend & people like it. kitchen. Q. How is India developing its food habits and Q- How do you manage to control your taste buds simultaneously changing the course of F&B and eating while cooking? business? A- It’s a skill itself. First you need to know the most A- People in India are more conscious about their authentic taste of the dish, you save it in your brain eating habits. They are open for all kind of cuisines & forever & keep repeating that dish with same quality experimental with food now. So the demand of having & taste all the time. You taste to make sure that the health food & variations of taste & presentation is dish is perfect & exactly the way you wanted. Until you really increasing & changing dimensions of F&B are not 100 % sure about the taste, texture ,color & business in India. consistency of the dish, you can’t serve it. Q. Do you think Chefs have reached a point where Q. What are the important elements in food they are successful business? Which characteristics preparation according to you? have helped them to become successful A- Well, for me personally, following the right recipe, entrepreneurs? having thorough knowledge of ingredients, balancing A- I believe the core part of Hospitality business is the right elements like seasoning, garnish, and Food. If the food is right there on top with quick texture can really put your dish together. efficient service, business will always succeed. So, the Chefs now play a major role in the Industry. They have Q. How you compare Indian food and international become the brand themselves. For becoming a cuisine? How do you compare them on the basis of successful entrepreneur one should stick to the basics selling proposition (economics)? first & must understand the demand of the market & A- I have traveled few other parts of the world also like should create his own identity through the menu & Australia, Caribbean, Europe to represent INDIAN dishes he will curate. food on global platforms & trust me, Indian Food & Culture is famous & loved everywhere beyond Q. What essential changes did you bring to your style imagination. It was a pleasure & proud occasion for of cooking to be different from other chefs? me, since cross culture always attracts so much. In my A- My style of cooking revolves around the authentic personal opinion, Indian & Oriental Cuisines are the recipe & taste presenting in easy modern way. most famous cuisines in the world. About International cuisines, if I talk about, doesn't have so Q. What future challenges do you foresee in future much of variations & depth like above mentioned emerging in food business? How as a chef do you two. Indian food sells a lot everywhere & the best part prepare yourself to brace that challenge? is the ingredients used in Indian food is not very A- The prominent challenge I see is in the near future, expensive & almost available in all parts of the world. of primarily having genuine people coming in the industry & opening Hospitality ventures. Plus in the Q. Which are the new trends emerging in the world past 10-12 years lots of Hotel management college cuisine? have shroomed all over the country & they are just not A- At present, modern presentation of traditional focusing in quality & giving raw professions without 42 43 Cooking oil 20 ml. Chopped garlic 20 gms. Lemon (kafir) Leaf 2-3 pcs. Lemon grass sliced 10 gms Thai ginger 20 gms Basil leaves 5 pcs. Coriander stems fine chopped10 gms Tomato ketchup 2 table spoon Red chilli paste 5 gms. Sugar a pinch White vinager 10 ml. Dark Soy Sauce 5 ml. Salt According to taste Chicken Broth or stock 5 ml.

Step 2. Take oil in non stick wok or deep pan ,After heat, Put chopped garlic & sauté & then put all ingredients of Sauce together, Once the sauce is ready Put Crispy fried chicken in to it & toss it few times on high flame. Serve it hot with garnish of Coriander sprigs & Spring onion leaves. Preparation Time 20-25 Min. any knowledge. So it’s going to be tough for the industry. The genuine Chefs need not to worry, even in the future they are true professionals & will be always up for any challenges in the future.

Chef's Recipe: Crispy Chicken Thai Basil Ingredients for Crispy Chicken Chicken Thigh washed & cleaned 2.10 gms All purpose flour for coating 2 table spoon Corn Flour 3 table spoon Egg 1 no. Salt According to taste Black pepper 1 pinch Step1. ( Mix All ingredients together & keep it aside for 5-10 min) Deep Fry Chicken till it becomes golden brown, After taking out make chicken make it rest for 2 minutes & then cut it in finger shape.

For thai sauce:-

44 45 Chef Reetu Uday Kugaji Chef, Mentor, Culinary Expert, Food Blogger & Author, Hospitality and Food Consultant

“In order to be irreplaceable one must always be selfless and tiring job but keeping the zeal and passion different.” alive at all times is a What a Chef is…….. My respect goes to all the chefs who set examples of hard work , Q- What is life in the kitchen for you? dedication and creativity. A- Food is my Religion and Kitchen is my KINGDOM- A stress free Zone. I believe in this quote: "In order to be Q- What inspired you to be a chef at the first place? irreplaceable, one must always be different." A- "All that I am or ever hope to be, I owe to my Angel My Mantra: The only ingredient required for cooking Mother in Heaven." is “Passion”. As a Kid I have grown up seeing my mother cook the Though there are hardships and sacrifices, may it be most delectable cuisines for the entire family. That personally or socially we as chefs have to work gave the first click in my mind that, Yes food is such an selflessly and tirelessly, I believe that my love and interesting and enormous art. I guess that I have got it passion for food has given me immense respect. through my genes. I am a complete foodie; love to experiment with Chef Sanjay R. Ghokshe, who has mentored me to foods, innovations and fusions in foods and hold my Chef Knife , to cook and to take up challenges beverages; passionate about exploring new places as I very well remember that I was very scared of and tasting and knowing about different types of Blood , and what he did to ensure that I face it is he put cuisines. I totally adore food styling and food me on my first Training at the LeelaKempenski , photography. I have an insatiable curiosity for new Mumbai in the Butchery. That day & today I can foods and love pairing flavours, foods and ideas from Slaughter a Lamb LOL, though I am a pure vegetarian. I different parts of the world. It feels great to share my remember him tell all the Students in my class that knowledge and skills with everyone. she might be the shortest but I measure her height Multi-tasking is an important requirement today. A from her brains. Yes Chef I have made you proud. chef does it all may it be Menu Planning, adhering to Turning Point to select this profession: Also I Food Safety guidelines, Food preparation, Food remember when almost all my relatives were strictly plating, Food presentation, Food styling, food against my joining the Hotel Management, the person photography, Food costing and budgeting, Tech savvy, who stood like a pillar were and are my parents. The Being on Social Media, YouTube, TV, Workshops, myth those days was that this profession is just not seminars and conferences. Being Brand Ambassadors apt for girls. Aloo Aur Gulab Ka Halwa of Food products. And most of being Humble. It is I owe all my success to my Mom, Mrs. Manjit Arora 32 47 and my Dad , Mr. M.S. Arora, who supported me right Also, I am into writing recipes to suit both Desi and from day 1. I am also blessed to have such a Videshi people and articles for various online and supportive and motivating husband, my soulmate offline publications. Uday Kugaji who supports, encourages and motivates In the past, I have worked as a Program Head of me in my growth and success. Culinary Arts, Queen Margaret University, Edinburgh I received the certificate of merit and medal for at the ITM Institute of Hotel Management at Navi dedication in academics from Dadasaheb that is Mumbai. Honorable Dr. D.Y Patil Sir, former Governer of Tripura Also ,I have worked as an Associate Professor at D.Y. and West Bengal and Dr. Vijay D. Patil, the man behind Patil University, School of Hospitality and Tourism the absolutely fantastic Stadium –D.Y.Patil Stadium at Studies, Navi Mumbai. At the D.Y. Patil University and Navi Mumbai. Stadium, I was menu planning and preparing the most I have been into the menu planning and have delectable and exotic cuisines for the Former Hon. prepared the most delectable and exotic cuisines for President Of India Her Excellency Smt. Pratibha Tai the Former Hon. President Of India Her Excellency Patil, “The God of Cricket” Mr. Sachin Ramesh Smt. Pratibha Tai Patil, “The God of Cricket”Mr. Sachin Tendulkar, “The Great Wall of Indian Cricket” Mr. Ramesh Tendulkar, “The Great Wall of Indian Cricket” Rahul Dravid and various other dignitaries and Mr. Rahul Dravid and various other dignitaries and eminent personalities. eminent personalities. Intricately prepared cuisine I intricately prepared cuisine designed to capture a designed to capture a delicious and exciting range of delicious and exciting range of flavours, textures and flavours, textures and aromas. Handled Special Food aromas. I also handled special food preparations for Preparations for IPL matches, T 20-20, International IPL matches, T 20-20, International Cricket Matches at Cricket Matches at the D.Y. Patil Stadium, Navi the D.Y. Patil Stadium, Navi Mumbai. I have cooked the Mumbai. So I have cooked the most delectable most delectable cuisines for small to very large cuisines for small to very large numbers. numbers. With 20 + years of experience in the world of culinary, With 20 years of experience in the world of culinary, I I believe that food is like oxygen to me. Food for me is believe that food is like oxygen to me. Food for me is God. I believe that the food that I cook / prepare God. As my profession demands cooking and tasting should not only touch the hearts but also the souls of Non-Vegetarian foods & in spite of being a pure the people relishing it. vegetarian, I perform my duties religiously as I I am privileged to be a Chef and a Mentor to understand the cause behind it is holy and noble. I thousands of budding chefs of tomorrow. profoundly believe that food whether vegetarian or I am presently working as a Speciality Chef with Chef non-vegetarian, if cooked with utmost love and Sutra, Percept Knorigin, Cine Curry and Oxygen positivity touches the heart of a person relishing it. I Infotainment and as a Food Author with Pioneer Chef, am privileged to be a Chef and a Mentor. If I have to Urban Spice, Pinksworth and Tanya Munshi. say what my biggest achievements are, they would be I also work as a Hospitality and Food Consultant, shaping the careers and motivating thousands of Speciality Chef and Food Author at Platter Share. students. I am indeed blessed to see my students Chef Consultant and Culinary Expert at “FITMAG” excel in their careers and holding immense respect, http://www.fitmag.in/ gratitude and love for me. I believe that the food that I I am a member of Western India Culinary Association cook / prepare should not only touch the hearts but (WICA) also the souls of the people relishing it. You can visit my website www.chefreetuudaykugaji.com my blog: Q. How has your journey changed throughout the https://chefreetuudaykugaji.com/blog/and my year that you are in the profession? Facebook page, ‘Food For Thought by Chef Mrs A- I have learnt a lot from every one I come in contact Reetu Uday Kugaji’, with. For me it is very essential for a chef to keep https://www.facebook.com/chefreetuudaykugaji/ learning and experimenting with foods. Accepting the

48 49 change and moving forward with it and of course Culinary. never let your Passion for curating food dishes die. The only Constant in Life is CHANGE. Q. Which has been your prime learning throughout I am still learning. There is lot to learn and do…… I feel the career so far? so proud of my roots and feel that no matter whom “Live as if you were to die tomorrow. Learn as if you you come contact with one must pick up the positives were to live forever.” and drop the negatives. - Mahatma Gandhi I have gained immense respect and have had the Learning is an everlasting process, I learn from every privilege to be a Mentor to thousands and thousands one even from my students, from every person I know of Budding Chefs. or I don’t even know. Pick up the Positives and DROP THE NEGATIVES. Q. What things have you seen changing in cuisines Upgrading oneself must be constant, may it be skills, and food business when you began your career and training, technology or recent trends in Culinary and now? Hospitality. On the Job I do a lot of experimenting with A- The Guests of today are far more educated in terms food and off the job I ensure that I attend a lot of of different kinds of cuisines and their expectations workshops or seminars which relates to culinary. I are much higher than before. Food service business is keep myself updated with the latest trends of the growing leaps and bounds. In India you find a variety Hospitality Industry by attending a lot to Faculty of cuisines served, people love to experiment with Development Programmes. I have trained extensively food. at The LeelaKempinski, The Ambassadors Sky Chef Whether he/ she is an Indian or an NRI. You will find and The Trident, Mumbai in the Food Production Theme restaurants, Cafés, lounges and fine dining Department. I am also a member of Western India restaurants at every nook and corner. Food malls with Culinary Association (WICA) all the exotic foods available under one roof. In short The Major Challenge for any chef is the reality that Food Service Business is unbeatable and everlasting. their work is both very demanding and requires So a big thumbs up to it!!!!! constant change in this world of Culinary. The definition of Chef in Modern day has completely I have learnt a lot from every one I come in contact changed. In the past Chefs were expected only to cook with. For me it is very essential for a chef to keep but now in this cut-throat competition a chef is learning and experimenting with foods. Accepting the expected to be thoroughly upgraded not only about change and moving forward with it and of course culinary but also the advancements in entire never let your Passion for curating food dishes die. Hospitality consisting of having a face to face The only Constant in Life is CHANGE. feedback from the guest, having an interaction with the guests. A modern chef should be hi-tech, role- Q- How crucial is it for a chef to maintain diet and model, innovator, knowledgeable and a big plus if he / health during his work span? she is a food stylist and a food photographer. A- Omg now this question is a big one. Our job This quote fits very well for a modern-day Chef “Dare involves a lot of tasting so that a dish of the highest to be different”. “In order to be irreplaceable one standard reaches to the person consuming and must always be different.” relishing it. Long hours of working does require a well It is very important for the modern chef to be known maintained and balanced diet for not only physical for the work that has been put by him / her. Through but also for being stress free. A lot of physical as well undying Passion, dedication and Hard work and being as mental work is involved in our day to day working different that is innovative can you stay on the Top. hence striking an excellent balance in our diet is of Chef Satish Arora, Chef Imtiaz Qureshi, Chef Vineet utmost importance. Bhatia, Chef AtulKochhar , Chef Sanjeev Kapoor, Chef Vikas Khanna and Chef RanveerBrar are a few Q- How do you manage to control your taste buds amongst many such shining stars to be the epitome of and eating while cooking? 50 51 A- As mentioned earlier Tasting is required not eating ingredients and of Course FOOD HABITS. Indian cuisine has gone a long way, may it be LOL. So this comes with absolute experience. As we creativity, food plating and food presentation. grow in our career and experience there are times a Q. Do you think Chefs have reached a point where A proud Indian Chef Mentor like me would only say chef knows it all from only the aroma and visual they are successful business? Which characteristics that I am immensely proud to be born in a Country like appeal of the food, so may be tasting also may have helped them to become successful INDIA , where we all consider food to be GOD. A become a choice. entrepreneurs? country of Culinary Delights. Cooking techniques, A- India has a lot of Excellent Quality, trained and methods and authentic recipes passed from Q. What are the important elements in food qualified chefs to meet the new emerging demands in generations to generations are our treasure. In the preparation according to you? the Food service Industry. I must say that with the past ,as a Program Head- Culinary Arts, Chef and A- Fresh Ingredients, Balanced Flavours, Nutrition, advent of Internet we chefs have gained more mentor to thousands of budding chefs , I have tried Visual Appeal / Food Presentation and Passion to cook popularity. Indian chefs have now in recent years have my bit of introducing the lost recipes of India in our Soul Food. We eat with our Eyes first, i.e. Food which got recognized with Michelin Stars, that is Celebrity Queen Margaret University module known as is appealing to the eye is preferred first , then comes Chef Vikas Khanna. India has also started recognizing Culinary Concept Development and Production the flavours and aroma. Culinary Art, Talent, Skills and Hard work of Chefs like where I encourage students to bring back the lost Chef Imitiaz Qureshi and Chef Sanjeev Kapoor who recipes of India. Q. Which are the new trends emerging in the world have received India’s Highest Civilian Award The This not only creates awareness among the budding cuisine? Padma Shri in Culinary Contributions. chefs but when they go ahead with their extensive A- Food trends are changing largely. The best The Major Challenge for any chef is the reality that research, they are facing mind-boggling facts like examples that I can give is Now Organic Foods are their work is both very demanding and requires what a vast and rich treasure we have in Indian preferred. Vegan Foods is a new trend. People prefer constant change in this world of Culinary. Cuisine. eating food which is healthy. Chefs nowadays not only I have learnt a lot from every one I come in contact Positively the coming generations will bring back the concentrate on flavor’s, appearance but also on with. For me it is very essential for a chef to keep lost recipes of India , the authentic flavor’s and Nutrition. People still expect Food which is more learning and experimenting with foods. Accepting the fragrance as India’s colonial legacy is food. comforting like GharKaKhanna , but if age groups are change and moving forward with it and of course A few names require a special mention to be considered then the youngsters would love to never let your Passion for curating food dishes die. Chef Imtiaz Qureshi- Master of Dum, the first chef to go and experiment consuming foods which have an The only Constant in Life is CHANGE. be awarded a Padma Shri for his contribution to innovation in it. On a global scenario Technology has Customer Orientation- The Client come First in the list Indian Cuisine. played a big role bringing different cuisines on one of Priorities. Customer Service is of utmost Chef Satish Arora- A Chef Extraordinaire, his passion table. importance. for food saw him spearhead a revolution in Indian Training and Coaching of the entire staff. restaurant cuisine. His dishes involved essentials of Q. How India is developing its food habits and Uniqueness and standardization of all the Recipes. home cooking whilst also adapting regional Indian simultaneously changing the course of F&B They do not cut down on Quality to gain more profits food. business? as you are under the spotlight from day one. Chef Parvinder Singh Bali is also an author of many A- People have started consuming various cuisines Spot the gaps in the Market and fill them with talent, books that are a guideline and an inspiration to many not only Indian but also International. This has skills and ability. budding chefs. His book Quantity Food Production brought a tremendous change in the F&B Business. The above qualities and the in-depth immense Operations and Indian Cuisine won the best book Extreme competition for providing varied cuisines knowledge of Both Cooking and what exactly a from India in the World Gourmand Awards. under one roof is a complete challenge, also ensuring consumer desires, have made Chefs Successful Chef Osama Jalali is the food writer, critic and food that the food and services provided are impeccable so Entrepreneurs. festival curator, he has passionately helped luxury that the guest comes again, i.e. returns and enjoys I feel immensely proud that I as a MENTOR am hotels revive old Delhi cuisine. food in the same restaurant / food outlet. Food habits responsible for shaping the careers of Budding Chefs. Chef Aditya Bal who has been on NDTV Good Times does play a major role in the success or failure of a the most celebrated anchor-chefs on Chakh Le India specific cuisine. For example in many parts of India the most popular food show on the channel. He had Q. What essential changes did you bring to your style not many people may have a palate for Japanese recently hosted the ‘Lost Recipes’ show by Epic of cooking to be different from other chefs? cuisine so one cannot take a risk to open a Japanese Channel, which dealt with the discovery of dishes that A- Doing a lot of research on Lost Recipes of India. As Restaurant, of course there are other factors also that have died out in various parts of our country. chefs and mentors we owe to the generations coming matter i.e. location, clientele , availability of I take this opportunity to thank all the chefs who are to bring back the lost recipes of India. I believe that 52 53 working tirelessly to bring back the forgotten recipes of India. Consultant and Culinary Expert at “FITMAG” Former Hon. President Of India Her Excellency Smt. I can foresee that Indian Cuisine will make a mark on the Globe with its http://www.fitmag.in/ , Speciality Chef with Pratibha Tai Patil, “The God of Cricket”Mr. authentic unbeatable cuisine. www.Percept Knorigin.com , www.cinecurry.com , SachinRamesh Tendulkar, “The Great Wall of Indian Oxygen Infotainment and www.chefsutra.com and Cricket” Mr. Rahul Dravid and various other Q. What are future challenges do you foresee in future emerging in as a Food Author with www.pioneerchef.com, dignitaries and eminent personalities. food business? How as a chef do you prepare yourself to brace that www.pinksworth.com , www.tanyamunshi.com, I believe that the food that I cook / prepare should not challenge? http://www.mangobunch.com/ only touch the hearts but also the souls of the people A- Food trends keep changing and emerging, this requires swiftness and, Chef, Food Author & Food Expert at relishing it. and upgrading oneself and also an open mind to go with the changes. http://womenpla.net/ In the past ,I have worked as a Program Head- Culinary Organic foods and Vegan foods are the new trend in the present, so one http://womenpla.net/author/reetu-uday-kugaji/ Arts, Queen Margaret University, Edinburgh at the needs to be capable of going with this enormous change. Food Industry Food Author & Food expert at ITM Institute of Hotel Management, Navi Mumbai. and its demands are vast, so customer satisfaction to keep up with the http://www.mangobunch.com/ In the past, I have also contributed as an Associate completion with the best of the best is a great challenge. I am a member of Western India Culinary Association Professor at D. Y. Patil University, School of Hospitality Upgrading oneself must be constant, may it be skills, training, (WICA) and Tourism Studies, Navi Mumbai. technology or recent trends in Culinary and Hospitality. On the Job I do Winner in the Top 50 WeAreTheCity India’s Rising Constant dedication and hard work in academics - a lot of experimenting with food and off the job I ensure that I attend a Stars 2017 Prestigious Medal and Certificate of Merit in 1995 lot of workshops or seminars which relates to culinary. I keep myself http://wearethecity.in/rising-stars-2017/rising-stars- from His Excellency Honorable Dada Saheb Dr. D.Y. updated with the latest trends of the Hospitality Industry by attending 2017-winners/ award received on the 14th November Patil, Former Governor of Bihar and West Bengal and a lot to Faculty Development Programmes. I have trained extensively at 2017 at the J W Marriots, Juhu Mumbai. the President of Dr. D.Y. Patil University , Dr. Vijay D. The LeelaKempinski, The Ambassadors Sky Chef and The Trident, Featured on the COVER PAGE of Food Service Patil. Mumbai in the Food Production Department. I am also a member of Magazine India – September October 2017. Blog: https://chefreetuudaykugaji.com/blog/ Western India Culinary Association (WICA) I had been into the menu planning and have prepared Facebook Page: Food for Thought by Chef Mrs Reetu In the past year ,I ensured that my students who are going to be the the most delectable and exotic cuisines for the Uday Kugaji future Chefs , have a wow factor in them. For that I remember that in the Practical sessions I don’t want them to blindly follow the curriculum, I throw challenges at them like preparing desserts with Bitter Gourd , Okra, Egg Plant and Garlic. It is indeed a pleasure to see these young minds coming up with superb food dishes or desserts like Okra and Wasabi Tiramisu , Lasooni Barfi and Smoked Eggplant Ice Cream. I love these kind of sessions as Ideas pour in and it is a learning for them as well as me. In 2018 also I wish to continue Imparting and Gaining knowledge which makes my students best from the rest, as there is a lot of competition in the Hospitably sector mainly in the Food Production Department. I believe this completion is necessary for the growth of any Chef. “Live as if you were to die tomorrow. Learn as if you were to live forever.” ? Mahatma Gandhi Learning is an everlasting process, I learn from every one even from my students, from every person I know or I don’t even know. Pick up the Positives and DROP THE NEGATIVES. About the Chef: Holding a double masters and a vast and enriching experience of 20+ years in the world of culinary and academics, I believe that food is like oxygen to me. Food for me is God. I am presently working as a Hospitality and Food Consultant, Speciality Chef and Food Author at www.plattershare.com , Chef 54 55 https://www.facebook.com/chefreetuudaykugaji/ grated mawa (khoya) and sauté till it mixes My Facebook group- Closed group “Knowledge is thoroughly for 02 minutes. Wisdom”. 4. Add the milk and cook till the milk is absorbed. Twitter- @chefreetuudayk Add Gulkand and chopped dried rose petals. Instagram- @chefreetuudaykugaji Sprinkle rose water. Add the almonds, pistachio LinkedIn: http://linkedin.com/in/chef-mrs-reetu- nuts and green cardamom powder and mix well. uday-kugaji-5b69a178 5. Garnish with the dried rose petals slivered almonds, pistachio nuts and green cardamom Chef’s Recipe: powder and serve hot or warm as desired. Aloo Aur Gulab Ka Halwa A twist to the regular halwas, delectable halwa Chef Tips: prepared with Potatoes, Gulkand , Gulab (edible rose 1. Do not overcook the halwa as it will turn into petals) and Khoya, flavoured with Green Cardamom brownish in colour. Powder and drizzled with rose water garnished with 2. Parboiling helps in preventing enzymatic dried edible rose petals and slivered nuts. browning that occurs in raw peeled potatoes. 3. You may apply Silver Leaf to the halwa, if desired. Preparation Time : 10 minutes CookingTime : 25 minutes Serves : 4 Cuisine: Indian Course- Indian Sweet / Dessert

Ingredients Potato parboiled and peeled 01 Large Clarified Butter 1 ½ tbsp. Sugar 1/2 cup Mawa (khoya) 150 gm. Full Cream Milk ¾ cup Gulkand ½ tbsp. Rose petals, edible, dried, finely chopped 1 ½ tbsp. Rose water 10 ml. Green cardamom powder ¼ th tsp. Almonds blanched, peeled and slivered 10 gm. Pistachio nuts blanched, peeled and slivered 05 gm. For the garnish: Almonds blanched, peeled and slivered- 05 gm Pistachio nuts blanched, peeled and slivered- 05gm. Rose petals, edible, dried- ½ tbsp.

Method 1. Grate the parboiled potatoes. Keep aside 2. Heat the clarified butter in a heavy bottomed non-stick pan, add the potatoes, sauté for 05 minutes, stirring it continuously . 3. Add the sugar and sauté for 03 minutes. Add 56 57 Raman Preet Singh Ahluwalia Executive Chef, Park Plaza Zirakpur (a unit of Sarovar Hotels & Resorts).

Q- What is life in the kichen for you now? A- Constantly trying to keep up with “change”- the A- Throughout the 23 years in my career, there has most crucial of all elements in our trade. What is been several changes. Apart from trends changing, deemed good today and here may not be the same newer cuisines got popular- Korean, Peruvian, tomorrow, elsewhere. Vietnamese. As the world is becoming smaller, we need to increase India is finally eating out a lot more- without needing our wing span covering as much of local and a reason or an occasion for it. Restaurant culture has international elements. Social media is helping our found good roots. trade – making customers more aware. One cannot People are moving away from unhealthy, refined and afford to lag behind the race. processed grains, fats and sugars. They are eating Q- What inspired you to be a chef at the first place? local ingredients, Vedic influences are getting A- Coming from a small town in eastern most Assam, strengthened - people are beginning to understand there was the desire to break free from the and talk about pseudo health products / diets. stereotype where one wanted to mould the careers of Regional Indian cuisines are here to rule – local grains- their child towards conservative safer options of millets, Kadaknath chicken, Suru (smoked cactus MBBs and B.Tech. I was the first one in my town to opt raita), Rhodendron flower, Roselle, Fiddlehead fern, for hotel management. Atta Chicken, Bathua, Amaranth, Kulfi and fruit ices Q- How has your journey changed throughout the from Old Delhi. year that you are in the profession? Made in India ingredients are gaining grounds – A- Evolution is amazing – you may not notice the cheeses like Bandel, Gouda and Toma from Manali, subtle changes; but the metamorphosis is wonderful. Kashmiri kalari, Olives(Jalpai) from Assam. This career has taken me places one couldn’t imagine. Multiple tasting portions, as opposed to fewer I got to travel almost one-fourth of world and meet heavier courses. people of so many nationalities. Q- Which has been your prime learning throughout This profession changes the way a person interacts - the career so far? protocols, body-language, human behavior, A- It is the need to understand the mood and managerial skills, administration, confidence. exploiting the way one needs to be dealt. The choice Q- What things have you seen changing in cuisines of dish/product to be sold – needs to be customized and food business when you began your career and for every customer. Interacting and knowing all guests 58 59 has become non-negotiable. A- India in it’s own way is opening up to newer Embracing change and staying updated of currents influences, yet forcing trends to adapt to “Indian- Kasundi Salmon trends has become mandatory. ness”. In my opinion it has both pros and cons. New Q- How crucial is it for a chef to maintain diet and cuisines may getting instant recognition by adapting – Tikka with health during his work span? but the whole point of being different dilutes on the way. A- I’m a vegetarian by choice, non smoker, no alcohol, Pumpkin exercise 1 hour- 4 time a week. I try and substitute Q- Do you think Chefs have reached a point where refined sugar with Jaggery, Mustard oil for refined, they are successful business? Which characteristics freshly ground multigrain atta for packed. Clay / have helped them to become successful Pureé copper pots. entrepreneurs? Knowledge that we acquire needs to be put in effect. A- Food market has always had cut throat competition, and chances of failure high. Q- How do you manage to control your taste buds and eating while cooking? That apart, the rise of restaurant culture is opening up newer frontiers for chefs to be a part of either directly A- Eating restricted to 2 meals a day. Soup / milk for or as consultants. Exponential increase in the number dinner. Abstinence over indulgence. of chef aspirants passing out and available every year- Q- What are the important elements in food is forcing the salaries down. Hence the need to preparation according to you? venture out at some point. A- Strong basic techniques followed by practice and Q- What essential changes did you bring to your style gaining experience- followed by further honing of of cooking to be different from other chefs? skills- and acquiring knowledge at all times A- I feel “Change” by definition cannot be constant – Q- How you compare Indian food and international hence constantly updating myself with change cuisine? How do you compare them on the basis of towards newer trends is what I try to. selling proposition (economics)? Q- What are future challenges do you foresee in ‘Over the years life in the kitchen evolves, from roles A- Indian cuisine is built on years of knowledge and future emerging in food business? How as a chef do and duties to ability to create manage and lead’ principles of eating healthy, fresh and seasonal. you prepare yourself to brace that challenge? I may be biased in my opinion, but International A- Rise of street food culture- further lowering the Q- What is life in the kitchen for you? cuisine not always relies on principles- it’s more on average spend. A- If I was asked to imagine what I would be if I wasn’t availability of ingredients and media helping sell mass As chef in a hotel, we need to address the need of production. a chef, id be absolutely blank. Life in the kitchen is having more casual dining options within the hotel Any restaurant targeting international, cosmopolitan passion, discipline and perseverance with relaxed atmosphere- if possible escaping the clientele has to include elements of global cuisine. entry from lobby Outside these barriers Indian subcontinent has Q- What inspired you to be a chef at the first place? About the Chef always responded most appropriately to Indian A- At the welcome group graduate school of hotel I have been associated with Park Plaza Zirakpur (a unit vegetarian, family restaurants serving mostly local, Deepanker Khosla administration where I perused my BHM , out of all of Sarovar Hotels & Resorts) as the Executive Chef with a garnish of other popular cuisines Executive Chef, Karma Kismet departments , the kitchen was the most demanding . since June 2015. Prior to this, I had worked with Asia Q- Which are the new trends emerging in the world The heat, the pressure , the ability to create drew me Resorts Private Limited, Parwanoo, Siesta Hospitality cuisine? into being a chef . Private Limited, Gurgaon and The Lobby Restaurant,

A- Eating local, moving away from processed / packed Chandigarh, as the Executive Chef. ingredients- minimizing the reliance on them. Q- How has your journey changed throughout the My previous assignments include tenure with Taj Indigenous grains and produce. Residency Chandigarh and Holiday Inn Hotel Manali year that you are in the profession? Taking pride in regional cuisines and eating habits. as Executive Sous Chef. In the early years of my career, A- Over the years life in the kitchen evolves, from Finding wisdom in older eating styles I have worked with Costa Cruise Lines, Genoa, Italy roles and duties to ability to create manage and Q- How India is developing its food habits and and Weston Manor Hotel, Oxfordshire, UK. I started lead. From starting as a kitchen Trainee at ITC simultaneously changing the course of F&B my career with The Trident ‘Oberoi’ Agra, India in Maurya in 2009 , to running two specialty dining business? 1997 as a Commi. restaurants in New Delhi and Bangkok , life has come

60 61 a long way Q- Which are the new trends emerging in the world nutritious food sourced from the most organic and Black pepper corn 5gm Q- What things have you seen changing in cuisines cuisine? sustainable sources available around Thailand, with and food business when you began your career and A- Defining the produce and cooking with locally great care; he personally cooks and inspects every Method: now? sourced produce is definitely the most upcoming single dish and side dish that is goes out of his kitchen. • Slice the salmon in 50 gm. pieces , soak in lemon A- The most important change that I have noticed is and emerging trend. Trying to fly ingredients over Believing that it is better to take hours to create a dish, and water for 30 mins to avoid any smell. the evolution of the palette of the diners. Over the the 7 seas , and cooking them will soon be a passé. which is utterly extraordinary in every regard, rather • Mix all ingredients well with hung yoghurt and years with access to larger information, enhanced Indian patrons are travelling globally more than ever than rushing something that is merely excellent, it is rub with your palm on the mixing bowl until travel and knowledge , diners are much more before . The palettes are evolving and that creates indicative of his desire for “intense, brilliantly put- entirely smooth. discerning than they used to be a decade ago . demands of food dishes that didn’t exist before together, uncorrupted cuisine.” • Dress the salmon gently with the mixture and thereby pressing us restaurateurs to create concepts allow to rest for 4-6 hour. Q- Which has been your prime learning throughout and dishes that tantalize for their minds and taste Experience working in busy, intense and high-volume • Pour milk in a baking tray along with all other the career so far? buds. kitchens of Starwood Hotels & resorts Worldwide, in ingredients and place pumpkin on top . Cover the A- My prime learning throughout my career so far is his home country and running Charcoal Tandoor Grill tray with Silver foil and cook in the oven at 180c that nothing but hard work and conviction takes to Q- Do you think Chefs can become successful and Mixology to the Top tables 2015 in Bangkok in the for 60 mins . you where you want to be. You can dream and stay in entrepreneurs? First year of operation also contending in Thailand’s • One the pumpkin is tender allow to cool and bed or you can wake up and chase those dreams A- Chefs work under immense pressure in a greatest cooking Show, Iron Chef, gave him the blend it in the blender along with milk after disciplined environment, expected to create , confidence to search out a uniquely expressive home, straining out all spices . Fly on his own and start projects like Nutrichef and Q- How crucial is it for a chef to maintain diet and maintain quality and delivery on time . You put that • Cook the salmon in the tandoor until charred on Haoma, where bottom line is not profits but health during his work span? recipe together in any business it will be successful . the outside . sustainability and giving back to the society we live in A- It is the most integral element. Nutrition defines For chefs it’s a part of our being . • Plate sauce and choice of vegetable as shown in by raising the overall wellness of people who live in it 80% of your body. To be able to spend all those hours the image attached along. and farmers who benefit by it . behind the ranges and stay in fit shape is tough but Q- What essential changes did you bring to your style what you put in your mouth can make that job 80% of cooking to be different from other chefs? Chef’s Recipe: done. A- I don’t follow styles; I try to create my own focusing KASUNDI SALMON TIKKA WITH PUMPKIN PUREÉ on flavors more than anything else. Diners come INGREDIENTS Q- How do you manage to control your taste buds to see and click pictures of your food once, they For Tikka and eating while cooking? come back every week coz they loved the taste and Salmon 200gm A- As a chef, we are fascinated to create . A tea spoon flavors. Kasundi 10gm of tasting satiates our taste buds . Funny enough at Dijon Mustard 5gm the end of a 16 hour day, you’re barely hungry . Q- What are future challenges do you foresee in the Hung Curd 50gm future? Malt vinegar 20ml Q- What are the important elements in food A- More and more multinationals and moving into the Javitri elichi 2gm preparation according to you? food and beverage business , with big bucks in the Clove powder 1gm A- Balance. The ability to create the right balance of bank, influencing diners through marketing and Cinnamon powder 1gm seasoning, acidity , sweetness and mouth feels is advertisement, making it difficult for us stand alone White pepper powder 2gm what defines a chefs food. restaurants to bring them in , Although that may be Salt to taste the case, I still firmly believe that if we keep are heads Q- Indian food and international cuisine. Your take? down and create flavors and textures never eaten For Pumpkin Puree A- I am currently running restaurants both in India before, diners will flock our gates . Pumpkin 500gm and Thailand and Both of Indian and European Milk 100ml cuisines. I have to admit, if Indian food is done right, it About the Chef- Bay leaf 5pcs gets you the premium over most other cuisines. Our Deepanker Khosla, one of Bangkok’s most charismatic Shahi Zeera 2gm ability to define and diner’s perception of Indian food young executive chefs, leads the MG The Food By DK Green cardamom .5gm being exotic gets us the bucks team that owns and creates beautiful, simple top Salt to taste 62 63 Michael Swamy Chef Patron, Nueva

Q- What is life in the kitchen for you? have to deal with a kind of tug of war with many A- Life in the kitchen these days is about creating and factors that surround one. I travel a lot and that helps ideating. Creating a unique menu which is a balance balance things out quite a bit. You deal with people of flavor, technique and flair, creating a team that who are out to get you down to people who are there delivers perfection, creating a new mindset where to put you on a high pedestal while your ego gets fed. chefs think of themselves as artists more than just For me, this journey has been that balancing act cooks. It’s hard but doable. As a chef one also spends a between creating unique food, learning about lot of time outside the kitchen doing workshops, cuisines and about who I am as a person. I am training staff and doing culinary promotions as well as reminded of the quote “Some things fall apart so that educating people. Inside the kitchen its about better things can fall together.” – Marilyn Monroe handling staff, seeing to teething problems, talking to vendors and satisfying the erratic and diverse needs Q. What things have you seen changing in cuisines of customers and business partners. It is about the and food business when you began your career till smells, sounds, sizzles but it’s also about now? communication and creativity – not to mention A- Chefs are travelling and bringing in the best of the stamina! West to India in terms of new flavors & new techniques. What’s changed is the level of dedication Q- What inspired you to be a chef at the first place? for most. When I started out, we never NEVER looked A- I was always inspired, by TV chefs at a young age. at the clock or even thought about ourselves as Coming from a family of media and filmmakers it was would-be celebs. Today, most think you will be a chef my goal to document food. But my mother said learn overnight. Or even worse, a celebrity overnight. It the art and craft of being a chef and follow a dual role. doesn’t work that way. The burnout rate these days is Which I did and it’s held me in good stead. much higher. On one side you have chefs doing brilliant things and on the other chefs are just Q. How has your journey changed throughout the copying. Trends are made and broken by great chefs years that you are in the profession? and the overwhelming change almost makes one A- Journeys keep changing; a chef’s world is always a breathless and it takes one to have a certain degree of ??????????????????????????????????????????? new picture each day. It’s a lonely life at times, as you courage to keep on going in order to stay on top of the 65 game. of “DIY” in the way food is served so that a diner can A- To be creative and run a successful business is just compile his or her sandwiches or finger foods are not feasible. Most have investment consultants and Q. Which has been your prime learning throughout the career so far? some of the emerging trends. Also, restaurants that financial backers to help them on the way and these A- That no matter how much good you do, there always someone play music softly – that’s one trend I would LOVE to people only have a limited outlook to look at a Chef as trying to find fault. And you either let that defeat you or take it in your bring in! People come to dine and chat and enjoy Chef. They are not ready to see that a chef will also stride and continue focusing on your work. So I decided to make themselves in a restaurant. It’s not about the DJ or the have some business acumen because he has been moving on and doing my own thing without worrying about the world loud music, its about experiences, conversations and designing sellable menus all along. I would say it’s the my prime learning memories that are the base of most food trends these luck of the draw, for many have faced failures yet only days. talk about the successes. Q- How crucial is it for a chef to maintain diet and health during his work span? Q. How is the country changing the course of F&B Q. What is your USP that you've developed so far? A- Its really crucial, though tough. Hypertension and blood pressure is business? A- I focused on technique, flavor, style and rampant amongst chefs. So a healthy diet and some exercise is crucial A- People are more aware of food and are demanding presentation. It’s a killer combination to have coupled for chefs as they have to keep long hours. It’s a demanding public out better food and better ingredients and chefs need to by the fact that one could walk up to a guest and talk there and it’s so important to be healthy not just physically but realize that people are paying a LOT for what is being them through the food being created. The ability to mentally too. It’s important to take a break once in a while and go to dished out. The long Biblical menus are out of the reinvent a dish to suit a customer’s need and the some place where you can forget everything work-related. door, small menus are in. India is expecting chefs to flexibility of change is important in creating one’s wow them with new dishes or even with the familiar it unique style. Q- How do you manage to control your taste buds and eating while has to be outstanding. cooking? Q. What challenges do you foresee in the future A- Avoid smoking and other addictive stuff – including a lot of coffee. Q. Can chefs be successful businessmen? regarding food business? You’re tasting most of the time and it’s important to have a clean palate through the cooking process. End of the day its discipline, pure and simple.

Q. What are the important elements in food preparation according to you? A- Hygiene is paramount, skill and technique and above all proper mis- en-place. If this is all in place then all that’s left is skill and technique. And yes, if one calls himself a chef, it’s important that he or she has his or her techniques very very well practiced.

Q. How you compare Indian food and international cuisine? A- Each cuisine is diverse and it’s only when you educate the customer that your food will sell. The economics is simple. If you don’t explain your food or what you are doing the food won’t sell. A chef of any genre of culinary specialty needs to interact with the customer, which is why it’s important for chefs to also do a lot of reading and research . A server can only do so much whereas a chef brings a different magic to the table.

Q. What are the new trends emerging in the world cuisine? A- Local ingredients being used to create international fare, pairing food with mocktails or tea instead of just wine, drama at the table, lots 66 67 A- The scope of doing business is changing rapidly, 2 tablespoons olive oil 2. Heat the charcoal pieces till red hot and place in a every year catering colleges churn out a couple 4 large pieces Chicken (preferably boneless) wok. Spoon tea around the coal. Drizzle the coal thousand students. To see them as competition is with oil and as soon as smoke emanates, place wrong, for they have the strength and stamina of For Brine Solution the grill with the chicken over this. Cover the wok youth. Instead inculcate in them the sense of team 2 cups Purified Water tightly and keep aside for 20 minutes to allow the spirit and let them be the change along with one’s self. ½ cup Sea Salt smoke to permeate the meat properly. The other thing is that food and ingredients will ½ cup Sugar 3. Meanwhile, in a saucepan, combine all the always evolve and the ever changing palate of a 1 teaspoon Orange Pekoe Tea ingredients required for the brine, except oil, and customer gets more demanding and has to be 2 tablespoons Crushed Black Pepper bring to a boil. Cool the brine solution to room satiated. To tackle the demand one has to innovate 4 nos. Dried Red Chillies temperature. Place the smoked chicken into the and create a niche for oneself and let people come to 2 tablespoons Oil brine and keep aside for 1 hour. you for your cuisine rather than give them what they 4. Preheat oven to 200*C . way. When they come expecting what they want they For the Spicy Vanilla Sauce 5. Drain the chicken pieces properly after an hour. are more critical. 1 cup Chicken stock 6. Heat the oil in a frying pan over medium heat and 2 cloves Garlic (minced) sear the chicken evenly on both sides. Remove About the Chef- ¼ cup White Vinegar and place onto a baking tray and bake in the Chef Michael Swamy is a pioneer in the area of food 1 piece Vanilla Pod (slit lengthwise) preheated oven for 10 minutes or till the chicken media and is a chef, author, food stylist and travel 2 teaspoons Red Chilli flakes is tender. photographer based in Mumbai, India. A graduate of 2 pieces Star Anise 7. Meanwhile, in the same pan wherein the chicken the prestigious Le Cordon Bleu, London, he has to taste Salt was seared, combine all the ingredients for spicy trained under several Michelin chefs. He, with his to taste White Pepper powder vanilla sauce, except butter. Deglaze the pan and team, has conceptualized and handled major food 2 tablespoons Unsalted Butter (chilled) allow the sauce to thicken. Add butter and when shows on several GEC and international niche butter melts and sauce becomes glossy, strain it. channels. His work in the area of food media has won For Asian Salsa Dressing 8. For the Asian Salsa Dressing, combine all him accolades in the culinary industry and led him to 1 cup Sesame Oil ingredients in a blender and blend coarsely. founding his own company Cottage Chef Culinaire ½ cup Vinegar Remove and keep aside. which covers food-related work in all aspects of food 1 cup Fresh Coriander (roughly chopped) 9. For the salad, toast the chapatti or tortilla pieces media be it books, advertising in both print and 1 large Green Chilli till crisp and cool. Toss in a bowl with remaining telefilm, television, documentary and the social 6 to 8 cloves Garlic ingredients required for the salad. media space. He has authored several cookbooks and ½ teaspoon Salt is a four-time Gourmand Award winner. As Chef ½ teaspoon Black Pepper Patron at NUEVA, India’s first Latin American restaurant in Delhi, he has set a benchmark for global For the Salad cuisines and serves his take on Latin American cuisine 2 pieces Wholewheat Chapaties or Tortillas with special emphasis on it’s evolution. He is currently (cut into small triangular pieces) associated with a leading hospitality university in ½ cup Broken Wheat (Dalia) (boiled & Mumbai where he is introducing a new teaching drained) methodology. 2 medium Cucumbers (diced) 2 large Onions (diced) Chef's Recipe- 1 tablespoon Asian Salsa Dressing Tea-smoked Chicken with Spicy Vanilla Sauce For Smoking the Chicken Method: 3 large pieces Charcoal 1. Slice the chicken just breaking the skin and place ?50? gr??ams??????an?y? ?smok???ed?? t?ea??? the chicken pieces on a grill tray. 68 69 Abdul Rehman Qureshi Founder Managing Director and Culinary Advisor Jafs Hospitality Solutions and Management Services (P) LTD "Old-fashioned cooking is simple and deeply flavored. Q- What inspired you to be a chef at the first place? It fills the kitchen with lovely smells, and like all good, A- I think a chef is someone who can cook their face honest food, it has the power to bring families and off, while at the same time, having the ability to friends together” manage, lead and create a successful kitchen operation?—?restaurant or otherwise. One of the Q- When did playing with recipes & spices start for main problems is that the hands on, technical part of you? the job, which most of us enjoy most, requires a A- A great deal of time and effort has been spent by drastically different skill set than the other essential them in researching and developing cuisine’s, from components of the job. So, yes, there are obvious the corner of the vast sub continent. Encouragement hands on skills and techniques required, but a whole within the family provided them to try age old recipes host of others, as well. Chefs are different than just gleaned from ancient manuscripts and also to about every other creative professional, because of innovating with unusual combinations. My culinary the fact that to express our creative vision, we have to skills were inherited from my family. I was introduced manage and put so many other entities in place. We to the art of cooking when I started assisting my are unlike other artists whose work directly links back grandfather, under whose watchful eye my interest to the work they create?—?a writer, writes?—?a developed. My sense of quality came from my father painter?—?paints, and an actor?—?acts. We have a who would never compromise on quality, and taught slew of variables that are ever changing that affect me how to choose the best ingredients, the best what we put out that arr essential to properly spices and how to differentiate between was fresh manage. With that being said, these are the talents and what was not. I developed further when I got the and skills chance to worked in different hotels in an India and Abroad. Q. How has your journey changed throughout the year that you are in the profession? Q- What is life in the kitchen for you? A- I love the educational aspect. I like to be able A- I always had a fantasy of being a chef, because to influence the people who eat with us, the people I like kitchen life. I look at the statistics; spend who work with us, and learn with us. I enjoy ???????????????????????????????????????? most of my time in the kitchen. Aside from the motivating my staff and it’s really nice to see them backyard, it's one of my favorite places to develop and grow up in the kitchen. It’s very ????????????????????????????????????????????? renovate. satisfying. 71 Q. What things have you seen changing in cuisines nose? Of course, we smell our food as we prepare our entrepreneurs? Analyze new competitors immediately to identify and food business when you began your career and bite and put it into our mouth. But did you know you A- “I think the key ingredient to any successful potential drains on your business. Adjust your now? were inhaling the aroma at the same time we were business is passion. It's what keeps you going, restaurant to compensate for meaningful shifts in A- Old-fashioned cooking is simple and deeply chewing our food? When we chew, volatiles (odorous, even when nobody else believes in you.” Passion nearby competition. flavored. It fills the kitchen with lovely smells, and like gas-like substances) are released from the food and and Motivation. Not Afraid to Take Risks. all good, honest food, it has the power to bring pumped up to the olfactory receptors located behind Self-belief, Hard Work and Disciplined Dedication. Chef's Recipe: families and friends together. but now Culinary rules, the bridge of the nose. Pretty efficient! Adaptable and Flexible. Product and Market Grilled Salmon Honey Cured on Cold Soba Noodle conventions, and traditions must be understood, it Knowledge. Strong Money Management. Effective Salad with Thai yellow Curry Reduction should be allowed to hinder the development of Q- What are the important elements in food Planning (Not Over-Planning) Skills. The Right Ingredients creative new dishes. Ingredients originating in food preparation according to you? Connections. For The Grilled Salmon Honey Cured science and technology, such as hydrocolloids, A- Food quality is an important food preparation, Fillet salmon, skin on : 250 gm enzymes, and emulsifiers, are powerful tools in besides ingredient quality, there are also sanitation Q- What essential changes did you bring to your style Dijon mustard : 05 gm helping to produce dishes that would otherwise be requirements. It is important to ensure that the food of cooking to be different from other chefs? whole-grain mustard : 01 gm impossible. processing environment is as clean as possible in A- Food presentation art of modifying, processing, Honey : 15 gm order to produce the safest possible food for the arranging, and decorating food to enhance its Horseradish, drained : 05 gm Q- Which has been your prime learning throughout consumer. aesthetic appeal. the career so far? Chopped fresh mint leaves : 02 gm Chopped Parsley : 02 gm A- The financial pressure that comes with having your Q- How do you compare Indian food and Q- What are future challenges do you foresee own restaurant without business partners international cuisine? How do you compare them on in future emerging in food business? How as a Kosher salt : 01 gm the basis of selling proposition (economics)? chef do you prepare yourself to brace that Freshly ground black pepper : ½ gm Q- How crucial is it for a chef to maintain diet and A- Indian cuisine is magic of masala and Flavor and challenge? sherry vinegar : 01 ml health during his work span? Western Cuisine not so Spicy and playing with herbs A- Food business is a high-risk proposition. Got a lofty canola oil : 10 ml A- I do. I think it naturally happens. I’m personally very and presentation. Most of country Indian food is level of competition and a lot of details to perfect. extra-virgin olive oil : 20 ml conscious of nutrition and health, so I think that gets popular, The factor or consideration presented by a integrated into the ideas that I do. I think there are so seller as the reason that one product or service is many things going on as far as health and nutrition different from and better than that of the that I think if you’re a chef, you can’t help but think competition. about nutrition when you’re working on ideas. When putting together a menu, I typically consider the Q- Which are the new trends emerging in the world season that we’re in. In the winter, people tend to like cuisine? heavier things and warmer flavors, so obviously A- Practical: Prepare, cook and present three different there’s more fat in those [dishes]. In the summertime, contemporary world dishes, in a safe and hygienic people tend to want to eat a little less, and so I do take manner, cooked to a high standard and quality which that into consideration. I try not to overload things demonstrates creativity and are suitable for paying with butter or fat, but I also don’t shy away from it. As customers. they say, fat is flavor. Q- How is India developing its food habits and Q- How do you manage to control your taste buds simultaneously changing the course of F&B and eating while cooking? business? A- We get to the taste buds, though, let's start with A- Now-A-Days, The Young generation Prefer Burgers, the organ directly above them, the nose. That's right, Hot Dogs, Fried Chickens, Momos Etc. They Like To folks, while the tongue's taste buds are responsible Hang Out In Decorative And Air-Conditioned for detecting basic tastes (salty, bitter, sour, sweet, Environment With Variety Of Foods On Their Plates. and savory), it's the nose that detects the specific flavors of foods through olfaction, or smell. Ever Q- Do you think Chefs have reached a point where wonder why food just doesn't taste as good, no they are successful business? Which characteristics matter how great it looks, when you have a stuffy have helped them to become successful 72 73 For The Cold Soba Noodle Salad 4.Cook noodles according to package directions, rinse Modern Indian Fusion Recipes For Roomali Roti Bundle of soba noodles under cool water, and set aside. Prepare the scallions Ingredients: White Flour : 100gm (about 4 ounces, uncooked) : 50 gm and set aside as well. For the dressing, whisk together For Amritsari Macchi Salt : 02gm Scallions, sliced on a bias all ingredients and pour over the noodles. Add the Cod Fillet : 200 gm Cooking oil : 10 ml (white and green parts) : 10 gm scallions and toss to combine. For a richer flavor, Lemon juice : 30 ml Water : 60 ml Crusted Peanuts : 01 gm refrigerate for a few hours before eating to let the Ginger paste : 10 gm Sesame seeds : 01 gm flavors combine, or enjoy right away, garnishing with Garlic paste : 05 gm For Tomato caulis the peanuts and sesame seeds when served. Dressing: Carom seed : 01 gm Tomato : 50 gm 5.For The Thai Yellow Curry Reduction Soy sauce : 05 ml Chili paste : 10 gm Butter : 10 gm 6.Remove the chilies' stems and thinly slice them. Rice vinegar : 02 ml Chick pea Flour : 50 gm Chopped Shallots : 05 gm Soak them in a bowl of warm water for about 15 Fresh ginger, grated : 01 gm Corn Flour : 05 gm Chopped Garlic : 02 gm minutes or until soft. Drain well. Set aside. Prepare Sugar : Sugar : 01 gm Saffron : 05 drop Shredded Basil : 01 gm lemongrass .Toast coriander and cumin together in a Salt : 01 gm dry frying pan over medium heat. Stir constantly for Salt : To taste Salt : to taste lime, juiced : 10 ml about 1 - 2 minutes, or until the spices are fragrant Oil : for fried White Pepper : 01 gm Hot sauce : 02 gm and slightly darkened. Remove from heat and stir in Sesame Oil : 10 ml salt, turmeric, pepper and cinnamon. Blend all the For Brown Sushi Rice For mint coriander emulsion For The Thai Yellow Curry Reduction other ingredients and toasted spices in a small food Short-grain brown rice : 100 gm Fresh coriander : 100 gm Ground coriander : 05 gm processor until smooth. Put the thick coconut milk Water : 150 ml fresh mint : 50 gm Ground cumin : 05 gm into a wok and fry for 3-5 minutes. Stirring Rice Vinegar : 25 ml jalapeno peppers : 10 gm Ground turmeric : 01 gm continuously, until the coconut oil begins to separate Sugar : 10 gm onion; chopped : 25 gm out. Then add the yellow curry paste and fry for 1-2 Minced garlic : 02 gm Kosher salt : 05 gm fresh ginger : 05 gm minutes. Chopped shallots : 05 gm 7.Assemble: Dried red chili peppers : ½ gm 8.32”inch White Round plate. Place Soba Noodle Stalks lemongrass : 01 gm salad Place on top Grilled salmon and drizzle Yellow Salt : 01 gm curry reduction garnish with wonton crispy bungles. Ground cinnamon : ½ gm Ground pepper : ½ gm Minced fresh ginger : 01gm Water : 100ml Coconut Milk : 50 ml Oil cooking : 10 ml

Method 1. For The Grilled Salmon Honey Cured 2.Combine together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt & 1/4 teaspoon of pepper in a small bowl. Allow to sit for at Amritsari Macchi sushi roll Spicy Fish finger & Brown least 15 minutes before using. Can be made 1 day in rice filled in roomali roti with house chutney advance and refrigerated do not add the mint until Category : Appetizers & Snacks just before using. Bring to room temperature before Style: Indian using. Ignite the grill to high. Brush the salmon w/ the Servings: 1-2 oil & flavour with salt and pepper. Position the salmon Description: on the grill, skin side down, and grill until golden brown and slightly scorched, about 3 mins. Spicy Fish finger & Brown rice filled in roomali roti with tomato caulis and mint coriander emulsion. 3.For The Cold Soba Noodle Salad 74 75 lime juice : 10 ml Heat oil in a saucepan. Add mustard seeds and let sugar : 02 gm them splutter. Add cumin seeds and stir until fragrant. salt : to taste Remove from heat and add to chutney. Olive oil : 50 ml For Amritsari Macchi sushi roll mustard seeds : 01 gm Start by putting the Roomali on the rolling mat. cumin seeds : 01 gm Spread a thin layer of rice on the Roomali. spread a thin strip of Tomato caulis on the rice. put the fish finger on it. Directions: Pick up the rolling mat on the side nearest to you and For Amritsari Macchi slowly roll the Roomali Roti with the rice and the fish. Marinate the fish in the lemon juice for 15 min. make a thick batter with Make it becomes a firm, compact roll. Cut into four all the other ingredients except the oil adding water as necessary pieces. Sushi Roll drop on top tomato caulis and mint ensuring which there are no lumps. Heat the oil in a deep Dip each coriander emulsion. piece of fish in the batter and deep fry till crisp.

For Brown Sushi Rice About the Chef Place the rice and water into a medium saucepan and place over high Self-motivated professional with outstanding skills as heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat a Chef. Superior leadership and interpersonal skills; to the lowest setting and cover. Cook for 15 minutes. Remove from the ability to build rapport with customers and heat and let stand, covered, for 10 minutes. Combine the rice vinegar, colleagues; innate ability to interact effectively with sugar and salt in a small bowl and heat in the microwave on high for 30 people of various cultures and backgrounds and to 45 seconds. Transfer the rice into a large wooden or glass mixing succeed in high-pressure challenging and deadline- bowl and add the vinegar mixture. driven environments. Seeking to bring strong supervisory food prep and organizational skills to the For Roomali Roti table with a respected organization that values hard Sift together flour and salt. Add oil and mix in with a fork until flour is work commitment and vision. crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

For Tomato caulis Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely. Melt the butter in a heavy pan and sauté the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the caulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool.

For Mint Coriander emulsion Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender, adding enough water to make a coarse paste. Transfer to a nonmetallic container. 76 77 Tanuj Nayyar

Executive Chef, Jaypee Residency Manor, Mussoorie

‘The five elements are reflected in nature, in the Q- What is life in the kitchen for you? seasons and in the human body. When we A- I spend almost 12-14 hours in kitchen every day. I understand how energies move and transform in just love the aroma of flavours and the environment nature, we have a better idea of how our bodies of the kitchen. It is like a laboratory for me where we work and we are more able to live healthier and research & create something new each day. balanced life’ Q- What inspired you to be a chef at the first place? Q- Tell us about the first big break that changed A- I used to constantly eat out and try new things. I everything? would come home cook myself the exciting dishes I A- Every opportunity I got or change I went through tried with a twist of my own. My love for cooking & gave a boost to my career in some way. I was lucky to food inspired to be what I am today. get my first break early in age with 5 star chain hotels which was a dream for every hospitality Q. How has your journey changed throughout the student in that era. The kind of exposure I got there year that you are in the profession? changed everything. I was in the opening team of all A- I started my career as a DCDP with Oberoi Hotels day dining restaurant. then moved to cruise liners and currently I am working as Executive Chef with Jaypee Residency Q- When did playing with recipes & spices start for Manor, Mussoorie. Summing up my career, Exposure you? and Growth have travelled side by side in my culinary A- I started with hotels then moved to cruise liners journey. where I have travelled almost the whole world. It helped me in understanding the styles & cooking Q. What things have you seen changing in cuisines creations globally. But for me, the real creations and and food business when you began your career and playing with the ingredients started when I joined now? Jaypee Hotels as a Sous Chef. It was at that time A- There has been a lot of change from the time I ??????????????? when I started experimenting and creating a lot of started my career. Today, the food has gone to the Chilli coriander crusted sole with pineapple and new & innovative recipes. level where eye appeal, presentation & cost pepper couscous effectiveness are an important aspect. Availability of 79 ingredients is much easier than it was before and cuisines have Today Indian food is still the high seller in comparison out and try new things each day which in turn has developed a lot from the past. It involves merging modern concepts just because of the reason being the acceptability of made the F&B business more innovative & with authentic recipes to create something new. the taste by most of the volumes. aggressive. In today’s time, the key to success in the F&B industry is to bring out the lesser known Q. Which has been your prime learning throughout the career so far? Q. Which are the new trends emerging in the world ingredients in a modern avatar. A- Ingredient is the king and as a chef you should have in depth cuisine? knowledge of them A- Q- Do you think Chefs have reached a point where • Slow food, raw food, fair-trade food they are successful business? Which characteristics Q- How crucial is it for a chef to maintain diet and health during his • Impossible food—meatless burgers have helped them to become successful work span? • Fermented and pickled veggies entrepreneurs? A- It becomes tough as so much of tasting and delicious food is around • Heritage meats A- Yes chefs are successful businessmen today. As a you but yes a healthy balanced diet is must. I eat lot of salads and • Hawaiian food chef you know all the economics and logistics balance my meal knowingly that I have to do food tastings. I combine it • Ancient grains involved in food business. The costing, overheads and with a strict daily exercise regime which includes walking, yoga, • Plant based protein food labor involved are analyzed in detail which helps as an running total combined to 90 minutes daily which keeps you energetic • Hyper local food entrepreneur. and fit. I think for a chef it’s very important that you eat well and stay fit and healthy. Q- How is India developing its food habits and Q- What essential changes did you bring to your style simultaneously changing the course of F&B of cooking to be different from other chefs? Q- How do you manage to control your taste buds and eating while business? A- I always loved to use seasonal and local ingredients cooking? A- These days the people are more aware & have in my cooking. Currently I am located in a region A- Tasting is part of cooking process. I keep a glass of warm water with varied tastes & preference. Therefore they want to go where I get lot of fresh farm produce which is so pure me when I cook and whenever I feel like eating I drink it to avoid eating a lot. However, tastings should be done in moderate amounts.

Q. What are the important elements in food preparation according to you? A- The five elements are reflected in nature, in the seasons and in the human body. When we understand how energies move and transform in nature, we have a better idea of how our bodies work and we are more able to live healthier and balanced life. Through the art of food preparation we harness the power of the elements and transform food into everyday medicine - we enhance the quality of food to fuel our dreams by creating health, balance, vitality, pleasure and happiness. The key elements of food preparation are: Water, wood, fire, earth and metal.

Q- How do you compare Indian food and international cuisine? How do you compare them on the basis of selling proposition (economics)? A- Today International cuisine is getting popular but Indian food will always be a favorite one. Indian food is preferred by most of the guests. The cost involved in preparing international cuisine is higher because of the availability and cost effectiveness of the ingredients, whereas on the other hand the raw material cost is lesser in Indian cuisine. 80 81 and organic in nature. It gives me immense pleasure in what I cook as 3. prepare couscous by adding lemon juice and seasoning with some my style of cooking is rustic, simple and homely at the same time chopped pineapple and chop peppers in this,keep aside. flavorful. 4. makea beetroot coulis with fresh beetroots and keep aside. 5. for the sauce reduce orange juice,lemon juice with some brown Q. What future challenges do you foresee in future emerging in food sugar, ,sautee onion and garlic in olive oil and little butter now add the business? How as a chef do you prepare yourself to brace that reduction and rest aside adjust the seasoning accordingly. challenge? 6. now coat the fish with coriander and chilli crust and grill it. A- With so many food chains and hotel chains coming up, the F&B 7. sautee some baby spinach in a anon stick pan. industry is very competitive. One has to be different and should have 8. assemble the dish by arranging all the components of the dish as the ability to bring something new & innovative to the table. Or I would shown in the picture. say one has to think out of the box. About the Chef Chef’s Recipe: Combining vast culinary talent and formidable cooking knowledge, the CHILLI CORIANDER CRUSTED SOLE Executive Chef Tanuj Nayyar, Jaypee Residency Manor, Mussoorie is WITH PINEAPPLE AND PEPPER COUSCOUS extremely focused in the kitchen, loved by his loyal staff and respected Ingredient and liked amongst his peers. Sole fillet 350-400 gms A multi faceted Chef with over 17 years of rich and cross cultural Whole coriander seeds 50 gms experience, he graduated from Hotel Management and Catering Chilli flakes 10 gms Technology from Nagpur University and began his career as a trainee Fresh mustard paste 5 gmns chef at Le Meridien, New Delhi. He has climbed the success ladder over Lemon juice 20 ml ml the years and has earned recognition and association with the Baby spinach 100 gms prestigious properties of the hospitality industry. With versatile and in- Crushed garlic 10 gms depth knowledge in the art of cooking, he still continues to impress his Couscous 50 gms patrons. Pineapple 50 gms Assorted capsicum 100 gms Cherry tomatoes 20 gms Fresh basil 5 gms Fresh mustard sprouts 5 gms Orange juice 100 ml Brown sugar 10 gms Beetroot puree 10 ml. Olive oil 20 ml Salt 5 gms White pepper powder 3 gms Olives black 3-4 nos. Chopped garlic 10 gms Chopped onions 15 gms Butter 50 gms

Method : 1. prepare the fish by marinating the fillets in mustard paste , lemon juice ,seasoning and little olive oil. 2. keep the fish aside allow it to absorb the flavours of the marination. 82 83 Gautam Chaudhry Director, Demiurgic Hospitality Pvt. Ltd.

' Indian cuisine has its own charm of “sharing meals”. a Warrior,?Move like a Track Star, Plate like an Artist, The array of spices that it carries in its repertoire and And Cook like a Grandma its history as to how it came into existence' It a very well said statement but to add on a few more traits that the chef needs to take care are Human Q- What is life in the kitchen for you? Resource management, Time Management, Stress A- Any professional’s life is very monotonous, unless Management, Store management and the list goes on and until he enjoys his job. It is not “Life in kitchen” but and on. Chefs over a period of time have proved their “Kitchen is LIFE” for a chef and he really enjoys it mettle in various above mentioned fields including thoroughly or else he would have left the trade before cost controlling which is one of the very important becoming a chef. I remember when I started my aspects of running a successful business. career, we were 12 Chef trainees who started together but before the completion of the 2 year Q- What inspired you to be a chef at the first place? programme, we were left with only four. A chef’s life is A- I have been asked this question a few times but I am full of crazy things happening through the day and he not very sure of the answer. We were a joint family tackles them in his own format. My team never finds and my mother was much appreciated for her food me screaming or being annoyed in the kitchen as I and cooking techniques. She would grind her own firmly believe that if the team has messed up spices and make dish specific garam masalas. something then the major reason would be that they Probably, that is where I got intrigued. have not been instructed well enough. I maintain my calm and temper well. Many people think that a chef Q- What things have you seen changing in cuisines is always behind the cooking range churning out and food business when you began your career and dishes, but that is not completely true as he has to do now? various tasks simultaneously. In a nutshell, Chef is a A- Its world of a difference. In those days, the perfectionist who would like to keep things in order. food habits were very different. The guests He is a passionate individual who loves to be creative. preference was on the classical and seasonal A chef desires to be appreciated like any other artist preparation. Now people have become more would prefer. experimental with food. They are well aware about The other day I was going through a quote which read, different cuisines. Rara Soya “A Chef must think like a Scientist, Q- Which has been your prime learning throughout Organize like an Accountant, ?Inspire & Motivate like the career so far? 85 A- Life is a journey where every day is a learning. It always feel as if 2. Packaged food is on a rise. yesterday there were a few things missing in your repertoire and today 3. Herd of Food delivery companies are mushrooming up. you have learned something new. There are many such learning curves 4. Fast food and quick meals are a solution to day to day stressful busy that I can recollect through my journey. Opening of 360 degrees at “The lives. Oberoi New Delhi” was a great learning. Conceptualization of “Tanzore” in the heart of Beverly Hills gave me a good insight of Q- How is India developing its food habits and simultaneously American food habits and culture. Probably, one of the great learning changing the course of F&B business? curves was initiating my own venture in 2015. Running your own A- Indian is a sub-continent and hence has huge population. People business actually teaches you to be independent. who usually dine out often are getting divided in 2 segments. One lot is getting acquainted to healthy eating habits and is focussed on selecting Q- How crucial is it for a chef to maintain diet and health during his their food wisely. The second lot is suffering through a lot of stress and work span? do not have time to eat so either they skip meals often or consume fast A- There are a lot of challenges in a chef’s life in order to upkeep with his food. The numbers of both categories are increasing at a good pace. healthy eating and exercising regime. From tasting every dish before it leaves your kitchen to standing for very long hours to stress and heat Q- Do you think Chefs have reached a point where they are successful but the most difficult issue is eating your meals at a particular time. A business? Which characteristics have helped them to become chef does not have any fixed time to have his meal. Majority of the successful entrepreneurs? times chef’s miss their dinner as they have come pretty late in the A- As an Entrepreneur, you require certain skills and vision which chefs evening. You have your dinner very late and then shortly go to bed post are trained well in. it is only the fear of leaving a secured earning source that. It is difficult but with changing working conditions, it is advisable that doesn’t let them take up the challenge. The key characteristics that to maintain a good work-life balance. chefs possess and which helps them to be a good entrepreneur are,

1. Quality check. 2. Cost Control. 3. PR & Media management. Q- How do you manage to control your taste buds and eating while 4. Concept Curator. 5. Efficient Planning 6. Human Resource cooking? handling. A- Tasting is important for a chef but we at times tend to overeat. The only way to do it is to be strict with yourself and have a good routine. Q- What essential changes did you bring to your style of cooking to be different from other chefs? Q- What are the important elements in food preparation according to A- I started as an Indian chef and worked on getting the spices you? and recipes correct. But while training in the cuisine, I always felt A- 1. Having the right recipe. that there are certain aspects of the cuisine which needs a change as 2. Selecting the right ingredients and the understanding of its usage. when the recipes were made then work schedules used to be heavy 3. Ability to handle your stress and cooking with your heart. duty and hence we required a lot of carbohydrates and fats but over the last few decades our physical work load has reduced and hence Q- How do you compare Indian food and international cuisine? How eating habits need a little change. Over last decade I have worked do you compare them on the basis of selling proposition extensively on making the cuisine lighter without changing the flavour (economics)? of a classic. A- Indian cuisine has its own charm of “sharing meals”. The array of spices that it carries in its repertoire and its history as to how it came Q- What future challenges do you foresee in future emerging in food into existence. It has always been human nature to strive for something business? How as a chef do you prepare yourself to brace that which you do not have easy access to. Today, East is craving for west and challenge? vice-versa. I feel that selling price is never linked with cuisine but the A- The problem with our cuisine is that it was never written down and location and the aura that you create around food is what commands standardized. Every chef has his own way of making a particular dish the price. which he has learned from his source. Hence, the way forward is not going to be easy. It is important that we make an effort to retain our Q- Which are the new trends emerging in the world cuisine? culture, our heritage and our recipes. A- 1. Healthy food is becoming a Swag statement.

86 87 Chef's Recipe Poppodom wherein he reshaped the perception of Indian Cuisine with RARA SOYA his bold & contemporary cooking. Ingredients Chef Gautam had ventured into a catering company “Gourmet Aura”, Soya chaap : 250gms which was well recognized. Currently, he owns a chain of restaurants Soya granules(Small) : 150gms under the parent company called “Demiurgic Hospitality”. He is as well the operating partner in “Giant Foods LLC, a catering company in Dubai Green peas : 50 gms and an operating partner in “38 Barracks”, an army themed restaurant Coriander : 15 gms in Connaught Place, Delhi. Ginger : 15 gms Achievements: Garlic : 10 gms 1. Chef Gautam has been awarded with the prestigious “Silver Hat Onion : 25 gms Award” by “Indian Culinary Forum”. Tomato : 100 gms 2. “Tanzore Restaurant & Lounge”, which has been conceptualized and Green chilli : 1 gms launched by chef Gautam got recommended by Michelin. Turmeric powder :4 gms 3. “The Pink Poppodom”, was as well conceptualized and launched by Cumin powder : 4gms chef Gautam has won various awards and accolades, including Coriander powder :5 gms appreciation for best modern Indian restaurants by “BBC Good Food”. Yellow chilli : 4 gms 4. Chef Gautam was bestowed with “The Most Promising Degimirch : 3 gms Entrepreneurs” by “The Economic Times” for his luxury catering Desi ghee : 20 gms venture called “Gourmet Aura Pvt. Ltd.”. Yoghurt : 50gms 5. “Hotelier India”, covered chef Gautam in “Top 10 chef’s” of the Salt : to taste country. It was an honour to share the space in the article with Chef Garam masala : 5gms Hemant Oberoi & Chef Ananda Solomon. Oil : 20 ml 6. Have represented India in the most prestigious “Milan Festival” for Indian Cuisine. Method: 7. Chef Gautam in his younger days has been an active athlete. He has won many titles and awards including the national level “Gold 1. Soak soya granules in water. Separately, marinade soya chaap with Medallist” in “Arm Wrestling”. spices &yoghurt 8. Chef Gautam has been an active face on media publications and has 2. Drain soya granules & sauté it in a pan after ginger, garlic, onion, been covered by various publishing houses. He has as well been tomato, green chilies and green peas. actively presented various cookery shows. 3. Add spices to the mix & cook it well. 9. He is a columnist and writes regularly for magazines Hospitality Talk, 4. Cook the marinated soya chaap in a clay oven till a fine crisp layer Restaurant Biz and Incredible Chef. comes on it. 10. Chef Gautam has been a speaker at many places like “Indian 5. Spread the bed of soya granules mix and top it up with soya chaap. National Congress’2017”, “Food & Hospitality Talk, Bangalore’2014”, 6. Garnish it with fresh coriander, ginger juliennes. etc. 11. Chef Gautam has attended WACS certified Judging Seminar in 2017. About the Chef: Chef Gautam Chaudhry represents the exclusive group of creative Panellist/Mentor: chefs who pioneered the trend of Progressive Indian Cuisine. Having 1. Chef Gautam is a mentor on the panel of “Rasoi Queen”, an initiative started his career with the Radisson Group, Chef Gautam went on to by COWE for women empowerment. work with The Oberoi’s. He was instrumental in launching Threesixty 2. Chef is as well the Brand Ambassador and consultant for the degrees at The Oberoi’s New Delhi, before heading to Tanzore equipment giant “Customized Kitchen India”. Restaurant & Lounge in the very glamorous Beverly Hills, USA. 3. He works on various formats very closely with ICF and serves as Joint He came back to India and rejoined the Radisson Group briefly. He Secretary. followed this with a long and successful stint with the Hyatt Group through their Hyderabad and Bengaluru properties. When in 4. He is as well affiliated with three NGO’s and participates actively in Bengaluru, he conceptualized the award-winning restaurant The Pink these forums. 88 89 Nelson The Lodhi Hotel

‘Food business is a booming industry in India, with and best service to save time. They want to spend less more and more number of restaurants opening every time in cooking and eating. This has hugely impacted other day. But what is new today will get old food business too. tomorrow’ Q- Which has been your prime learning throughout Q- What is life in the kitchen for you? the career so far? A- It’s a joy at work, sharing knowledge and creativity, A- Learning is continuous, and all the prime learning and at the same time learning from each and every starts with small learnings. If I have to count, then I one. Life in the kitchen, in simple words is that we would say “sugar work”. have to play with fire, water and air! Q- How crucial is it for a chef to maintain diet and Q- What inspired you to be a chef at the first place? health during his work span? A- It was my long cherished desire since an early age A- Imagine if you spent all day cooking, thinking to excel in the field of cooking, so I opted to pursue about, and tasting food and still wanted to stay in this. Sheer perseverance and dedication took me to shape. We chefs know exactly what that is like, where I belong today. because we do it every day. We face some unique challenges, like being around delicious food all the Q- How has your journey changed throughout the time. A chef’s job is to taste every dish that leaves the year that you are in the profession? kitchen to make sure it’s up to standards, so we end A- Over the years, I have changed as a person and up consuming a lot of calories each day. Add in the professional too. Life is more planned, groomed and late working hours, and you have a recipe for weight polished now and I have learnt to become a leader gain. But we have to find ways around that. Most who can empathize with people around himself. chefs taste small amounts of food all day long and rarely sit down for a full meal. Though it is hard to Q- What things have you seen changing in cuisines have a disciplined health routine, but we have to and food business when you began your career and strive to ensure a good schedule towards maintaining now? dietary balance. A- Change is a vital part of life, and that also applies to Beetroot Gluten-free Bar cuisines. Now consumers are moving to quick food Q- How do you manage to control your taste buds 91 and eating while cooking? Q- Do you think Chefs have reached a point where innovative dessert concepts for guest events, like Method A- Only tasting is allowed, you are not supposed to eat they are a successful business? Which characteristics ‘Makkhan Samosa Stuffed with Rich Khoya and Dry • Preheat oven to 375°C (degrees). while working as it is not a clean practice. have helped them to become successful Fruits’ which is prepared live over an ice block, and • Make the beet puree by blending the beets and entrepreneurs? ‘Fried Ice Cream’ served with an array of condiments then add almond milk. Q- What are the important elements in food A- Not all entrepreneurs are created from the same which is an exciting visual treat for guests. • Add the eggs and using a whisk, mix the eggs till preparation according to you? blueprint. A successful businessman is one who well incorporated. A- Quality of ingredients, equipments rightly chosen leaves his footprints behind so that others can learn Q- What future challenges do you foresee in future • Add the melted coconut oil and mix well. for right job, skilled manpower, standard recipes and and follow him. It is not a secret that the culinary emerging in the food business? How as a chef do you • Add the melted white chocolate and whisk till well hygiene of working area and tools too. industry is a cutthroat. Studies have found, for prepare yourself to brace that challenge? blended, example, that 60 to 90% of a new business of a A- Food business is a booming industry in India, with • Then add the cane sugar, vanilla, baking powder, Q- How you compare Indian food and international restaurant fails before completing its first few years, more and more number of restaurants opening every flax, salt and rice flour. but I believe that the process of success comes from cuisine? How do you compare them on the basis of other day. But “what is new today will get old • Sprinkle the white chocolate chips and peanut its failure once. Great chefs are those who are good selling proposition (economics)? tomorrow” - this really filters down the very essence butter chips/butterscotch on top. planners and well-organized, whatever there are A- I feel there is no comparison between cuisines; for new concepts need in the food industry. • Bake at 375°C for 28-30 minutes. going to do. If we look at past decades, there are many Consumers want to opt for new experiences, so each cuisine is very unique. I take pride in saying • Let cool completely and then divide into pieces. examples of chefs who took food to a next level that profit percentage is little on the higher side in Indian owners and chefs do not want to offer concepts which one could hardly imagine. Legendary chefs are born • Serve with a scoop of vanilla ice cream cuisine due to the cost of the basic ingredients. are stale and old. A unique, out of the box concept is to craft a new art to food and add varieties of infusion utmost needed to keep you in a different league in the in dishes. These tactics have helped them to become market. Darwin once coined the concept of “survival About the Chef: Q- Which are the new trends emerging in the world best classified chefs and come up with numerous of the fittest”; likewise, if you want maintain business I was born and brought up in Mumbai, the financial cuisine? numbers of their own restaurants. With their good leadership and distinguish your brand, you need to capital of India. It was my long cherished desire to be a A- Breakfast food is increasingly being served at any level of confidence, they put their feet into constantly look into the needs of customers and keep chef and with the support of my family, I joined the time of day and many guests want ethnic offerings entrepreneurship which is a beautiful collaboration up with the trends. To cater to the increasingly certification course of food production from the included on breakfast menus, like dishes featuring which starts from the ‘mind to plate’, and then the different demands of today’s consumers, like gluten American Hotel & Lodging Educational Institute. I Asian-flavored syrups or items like chorizo scrambled good sound of money. free, sugar free and lactose free, we chefs need to started my career in 1988 in Mumbai, and after that I eggs. Heirloom produce has seen increased attention constantly innovate and come up a wider variety of never turned back. I got the opportunity to work with recently, with chefs and restaurateurs seeking out Q- What essential changes did you bring to your style offering for guest of all ages. Ambassador Sky Chef which was the first big platform venerable varietals of everything from cherry of cooking to be different from other chefs? of my journey that took me to the Middle East. I got to tomatoes, beans, apples and compiling with different A- I think a chef is someone who can cook their face work with some of the finest European Chefs which species of fresh vegetables. Countries growing with Chef’s Recipe: off, while at the same time, having the ability to really helped enriched me as a professional and as an multicultural and migrant population are behind the BEETROOT GLUTEN-FREE BAR manage, lead and create a successful kitchen individual. Gathering a wealth of elaborated change for more international food. Ingredients operation, restaurant or otherwise. One of the main knowledge on confectionaries and bakery, I came • Beetroot Puree - 225 gm (3 medium beets roasted, problems is that the hands on, technical part of our back to India in 2004 and pursued my interest further. Q- How is India developing its food habits and cubed for an hour 400°C) job requires a drastically different skill set than the simultaneously changing the course of F&B • Almond Milk - 120 gm other essential components of the job. So yes, there business? • Eggs - 04 no (room temperature) are obvious hands-on skills and techniques required, • Coconut Oil - 113 gm melted A- India is known for its versatile culture, including its but a whole host of others, as well. Chefs are different • Vanilla - 01 teaspoon huge varieties of distinguished staple diets. Over the than just about every other creative professional, past decades, the country has provided high scale of because of the fact that to express our creative vision, • Salt - 03 gm goodwill towards its cuisines in food marketing we have to manage and put so many other entities in • Raw Cane Sugar - 100 gm worldwide. Influenced by new western cultural place. We are unlike other artists whose work directly • White Chocolate - 90 gm melted habits, people in India are now becoming more health links back to their creations, like a writer writes or a • Baking Powder - 08 gm conscious and focused on their daily meals, painter paints. We have a slew of ever-changing • Flax Meal - 24 gm considering about their calories consumption and variables that affect our work. I believe these are the • Rice Flour - 170 gm dietary plans. A number of fine-dining restaurants things you need to adapt to, if you want to be different • Peanut Butter - 125 gm chips or butterscotch offering well established menus based on gluten-free and stand out as a chef. In terms of my cooking style, I • Vanilla Ice Cream - 01 scoop and lactose-free dishes have also opened. have worked with new techniques to come up with 92 93 Ashish Singh Corporate Chef, Cafe Delhi Heights

‘Everyone today strives to bring out something new to learning about new cuisines like oriental, Indian & stand out the daily basic routine. Multiple trials, new contemporary cuisine. Also with some Progressive creations on a daily basis has given birth to food. innumerable inventions, thereby these inventions changing into trends’ Q- What things have you seen changing in cuisines and food business when you began your career and Q- What is life in the kitchen for you? now? A- Kitchen is a place that is very close to my heart. Life A- People are focusing on presentations, crockery, in the kitchen for me is where we make food with love, food has evolved big time these days. passion and simplicity. Every day is a challenge in Earlier it was classic, now food is the new trend that kitchen when you have to serve the same taste and speaks volumes about different cultures, quality. presentation and styles of cooking. Start to a new day comes with Soul satisfaction. Q- Which has been your prime learning throughout Q- What inspired you to be a chef at the first place? the career so far? A- While I was studying at boarding school, I used to A- Stay focused and calm. Cook good food and earn crave for outside food. But there weren’t any healthy smiles is my mantra. options available outside. I used to wait for vacations to have good food. I was so fond on trying new dishes Q- How crucial is it for a chef to maintain diet and when at home. Gradually the cravings turned into health during his work span? interest for cooking and I love it today. A- It’s hard to control your temptations, especially when you are amidst lots of food. I have to taste a lot Q- Describe your journey. of food items, desserts etc. on daily basis. And A- My journey with this profession has changed a lot considering health I have started to restrict myself on as well as helped me to enhance my skills. I began tasting and following strict regimes. with, my knowledge in European cuisine while moving forward with a lot more on my plate. With my Q- How do you manage to control your taste buds intensive interest in food helped me rediscover my and eating while cooking? ?Chicken?????? ?Shish????? Touk inner chef while having to try my hands on and A- Cooking needs a lot of patience. A chef has to be 95 very focused while preparing a dish. Chef has to try businesses to curate something new every day. roots in India but has also ventured across the globe. In the past, he has the dishes before it gets served on the table. Hence Therefore, eventually changingits course in F&B worked with the Ilaichi kitchen and Bar (United Kingdom) as a Sous we get into a habit of just creating the dishes and at business as well. Chef. He has also worked at several other places, performing his duties the same time we perfectly manage to control our and has involved himself actively in various sections of the kitchen, taste buds. Q- Do you think Chefs can be successful menu planning, inventories and many more.Singh has also been an businessmen? active participant in various culinary competitions. He has also given Q- What are the important elements in food A- In my opinion, Chefs today have evolved as demonstrations on various TV channels and been culinary judge. preparation according to you? entrepreneurs, having to cook something that will sell Currently he is the Corporate Chef for Cafe Delhi Heights and has A- In my perspective, the most important element in is not the only aspect they look upon. recently won the Best Chef award in the Top Chef Awards Season 3. the preparation of food is the effort and with the set Having to work beyond kitchen, requires a Chef to of mind we prepare it. It is very important to keep a come out in order to understand the customer needs, Chef’s Recipe perfect balance of all the ingredients to create a dish the on-going trends which helps them with their CHICKEN SHISH TOUK from method to combining the technique and finally entrepreneurial skills. Ingredients the taste. • 750 gms Boneless chicken, cut into3-inch cubes Q- What essential changes did you bring to your style • Zest of 2 Limes Q- How do you compare Indian food and of cooking to be different from other chefs? • Juice of 2 limes international cuisine on the basis of selling A- As a Chef, my immense passion for cooking and • 15 cloves garlic, crushed to a coarse paste proposition (economics)? overwhelming curiosity had always driven me to • 1/3 cup of yogurt A- Indian food is emerging in global markets these experiment with my food. With ever-growing food • 3 tbsp olive oil days. There is honest demand of Indian cuisine trends, one thing I believe that the love I put into my • 1 ½ tsp white pepper powder globally. Ofcourse, each cuisine has its own flavors food has me distinguished from other chefs, just as a • 1 heaped tsp red chilli powder and value but Indian food is graduating and going mother cooks food for her child with love. • ¼ tsp finely chopped fresh parsley places. Furthermore, infusion of contemporary ideas to my Likewise Chinese, Mexican, Italian, American, and cooking with reproducing Comfort food helped me • Salt to taste other world cuisine have great demand in metro cities stand out and evolve as a Chef. • ½ tahini sauce and people are more enthusiastic to try foreign I feel that it’s the passion that drives us to innovation. • 15 – 20 bamboo skewers, soaked in water cuisine in India as well. Q- What are future challenges that you foresee in the Method : Q- Which are the new trends emerging in the world future? 1. In a large mixing bowl, combine the chicken with all the other cuisine? A- To be in ‘trend’ is trending the food business. One ingredients except the tahini sauce. Rub the marinade well into the A- Everyone today strives to bring out something new needs to cope with the demand of customers. These chicken pieces; cover and refrigerate for 4 hours. to stand out the daily basic routine. Multiple trials, days my guest is well travelled and would expect a 2. Drain the bamboo skewers and thread 4 to 5 pieces of marinated new creations on a daily basis has given birth to world class experience from me. So to copy with the chicken on each skewer. innumerable inventions, thereby these inventions trends operationally is sometimes a challenge for 3. Heat a well greased grill pan over medium heat and place the changing into trends. In my knowledge, with a lot of commercial kitchen. skewers on it. Grill the chicken basting the skewers with the fusions emerging, the on-going trends are Fusion, I try to keep reading to be updated. Also speaking to marinade for 3 to 4 minutes, and turn at regular intervals to ensure Molecular Gastronomy, Slow Cooked-food and not to guests and food enthusiasts keeps me updated. Social even cooking. miss Japanese is super in these days. media is also very helpful to keep a tap. 4. Serve hot with tahini sauce.

Q- How is India its food habits and simultaneously About the Chef changing the course of F&B business? Ashish Singh is a passionate Chef who believes in A- Adapting the Western food habits, Indians have plating the best from his kitchen for the food lovers in emerged out of the basic Dal-Roti trend and have the city. With every new thing that is introduced Chef started looking beyond. Growing awareness about Ashish Singh cares about just one thing and that is to food & its trends have also started to reflect upon the earn love for his food. Chef has traveled across the market as a whole. With increasing awareness, globe which helps him understand the intricacies of has come increase in competition, pushing the the global kitchen. He has not only strengthened his 96 97 Amit Sinha LA L'opera

‘I would describe myself as a creative and versatile Q- What things have you seen changing in cuisines human being, whose interest lies in spending quality and food business when you began your career and time with friends and family.’ now? A- Fortunately, I began my career in Australia where I Q- What is life in the kitchen for you? had the opportunity to see a lot more advancement in A- The Kitchen is my second home. I end up spending the product offerings as compared in India back then. more time in the kitchen than I spend with my But I must say India has caught up big time;now, after family.So, in that sense I see my co-workers in the 12 years of my Career in the industry, things have kitchen as my second family. And spending time or rapidly taken off. The offering is so vast with the same being with family is always fun. quality one could find at any European top-notch place. Even some Michelin star chefs & MOFs Q- What inspired you to be a chef at the first place? (MeilleurOuvrier de France – a highly reputed French A- It is not something which I always wanted to be, I distinction for excellence in the field) are brought to was initially aspiring to be a Doctor, but unfortunately, India for training purposes. I didn’t get through. So, my second option was Hotel Now you can find any cuisine with the best quality Management. product offerings in the Metro Cities. Chefs in India are extremely talented and are trying real hard to make India a world-class destination as far as cuisine It was not until I moved to Australia in the year 2005 is concerned. that I developed my interest in the pastry & baking field. While I was in Melbourne, working with some of the finest chefs, who are very passionate about their Q- Which has been your prime learning throughout work, I was inspired every day to develop the focus & the career so far? vision required to be a chef. A- Throughout my career so far, I have learned to be patient, have Vision, teamwork, creativity,meticulous Q- How has your journey changed throughout the attention to details, and being a perfectionist. year that you are in the profession? Lastly, I must say, find where you shine and perfect it! A- It is, as many things in life, a roller coaster ride with its ups & downs, where satisfaction ebbs and flows Q- How crucial is it for a chef to maintain diet and The Royal Chocolate Cake and in which the only constant is change. health during his work span?

99 -It is very crucial for a chef to maintain a proper diet free while seeking more nutrition in the form of Q. What are future challenges do you foresee in future emerging in and be healthy, especially when you are a Pastry chef cereals and seeds that are rich in protein. (and other food business? How as a chef do you prepare yourself to brace that and incontrovertibly surrounded by the best available “superfoods”) challenge? products. A- Given the increasing purchasing power of India’s middle class and You get tempted by the beautiful products around Natural/Premium Quality more awareness about international cuisine, the exigency of you, but you need to exercise self-control not to eat Today more than ever before, consumers want to customers is only going to increase, just as their tolerance for mistakes them each and every day. Too much of anything is not know what’s in their cake, how it’s made and where it will decrease. I welcome this challenge as it will encourage the industry good. And as the saying goes, “Chef tastes, doesn’t comes from. The trend clearly points towards to up its ante and keeps us on our toes. What is more, there will eat!”. I try my best to follow the adage. ingredients coming straight from nature. The undoubtedly be more competitors in our industry, but it is only through consumer cares for that and is more than ever industriousness, resourcefulness and steadfastness that one can Q- How do you manage to control your taste buds concerned about quality. They are willing to pay more surmount this challenge. and eating while cooking? if they can understand and see the quality in the A- It is not necessary to eat what you create,but you baked goods. It is also becoming more acceptable that Q- About the chef’s profile in 100-150 words. may have to taste what you make. For me it is pleasing convenient solutions can come at a premium. A- I have been working in the field of Bakery & Pastry from the past 12 and enjoyable enough that my creations be years. This includes working at some up-market hotels, French appreciated by others, rather than consuming them Q- How is India developing its food habits and Patisserie & Boulangerie, fine dining restaurants and the world-class myself. simultaneously changing the course of F&B Pastry Institute in Asia Pacific (AUSTRALIA, INDIA, MALAYSIA & business? PHILIPPINES). Q- What are the important elements in food A- Indian marketing is adapting to the European and I would describe myself as a creative and versatile human being, whose preparation according to you? other foreign cultures when it comes to food, and interest lies in spending quality time with friends and family. A- I would say focus because most tasks, especially in customers are appreciating the versatility in world This is the only career I have ever known; to be in the industry I had the high-end field, are time sensitive; any misstep, cuisine. These days the food industry business is taken up a 3-year course of Hotel Management at IHM, Bhopal and albeit seemingly insignificant, can be disastrous. booming, with the help of well-travelled food then moved to William Angliss Institute of TAFE in Melbourne, Australia Moreover, dedication and perseverance are essential, enthusiasts in the market. Spending is on the rise for an Advanced Diploma in Hospitality (Patisserie). given the demanding and often unforgiving nature of when it comes to quality food. Modernisation and my profession. easy access to the best raw materials have enabled Below are some of the accomplishments so far in the journey: chefs to more easily re-create the foreign experience 1. Best Bakery/Pastry Chef of the Year 2016 at INDIAN RESTAURANTS Q- How you compare Indian food and international on the homefront. AWARDS 2016, Delhi cuisine? How do you compare them on the basis of 2. Best Pastry/Bakery Chef (Standalone Restaurants) at TOP CHEF selling proposition (economics)? Q- Can chefs become successful entrepreneurs? AWARDS – Season 3, Delhi – NCR 2016 A- The both are altogether different from one A- I believe that in order to run a successful food 3. 2nd Runner Up (Bronze Medal) at ASIAN PASTRY CUP 2016, another; unique in their own ways. It may seem easier business, one must be good at both cooking and Singapore to markup international cuisine in India, due to its marketing. They both go hand in hand: if you can cook 4. Best Chocolate Display at ASIAN PASTRY CUP 2016, Singapore prestige factor and distinctive nature, but it is also masterfully but cannot market it well, or cannot reach 5. National Pastry Champion 2015, India out to your target audience, then the business can risky; many also get it wrong by trying to amateurishly “Indianize” a Western dish, or “Westernize” an Indian never be successful or vice a versa, if you are good at Chef’s Recipe: dish instead of focusing on quality and operating marketing but there is no consistency in the product THE ROYAL CHOCOLATE CAKE under the umbrella of a clear vision and counting on you create, you will lose outon the market share. So, basic knowledge of the food industry. for me you need to be proficient in both skills in order Chocolate Mousse to be a successful entrepreneur in the food industry. Whole Eggs 125gm Q- Which are the new trends emerging in the world Water 30gm cuisine? Q- What essential changes did you bring to your style Caster Sugar 112.5gm A- Healthy/ dietary desserts of cooking to be different from other chefs? Dark Chocolate Couverture 275gm These days consumers are more health conscious A- Being consistent and authentic is the only style any Whipping Cream 500gm than ever before and we will keep on seeing an chef should follow to be successful. And of course, increased demand for affordable healthier baking. adding your personal touch which keeps the Method: Consumers ask for low sugar, low fat or even gluten customer coming back for more. 1. Whip the whole eggs in table top Kitchenaid, at the same time 100 101 bring the sugar and water to 118 degrees Celsius and pour in the whole eggs slowly. Continue whisking till the temperature comes down to 50 degrees. 2.Mix the cooked egg mixture with the melted chocolate. 3.Fold the semi whipped cream to the above mixture. Pour in the desired molds to set.

JOCONDE Almond Powder 1.260 Icing Sugar 0.810 Whole Eggs 1.530 Egg Whites 0.900 Caster Sugar 0.450 Flour 0.360 Melted Butter 0.360

Method: 1.Whisk together almond powder, icing sugar and whole eggs till light and fluffy. 2.Make French meringue with egg whites and caster sugar, by whipping the egg whites and adding the caster sugar in three stages. Whisk until stiff peaks are formed. 3.Fold the meringue with the almond, sugar and egg mix followed by the flour and lastly the melted butter. 4.On a baking tray with a silicon mat spread the batter about 5 mm and bake at 180 degrees Celsius for 9 minutes.

COCOA SPRAY Dark Chocolate Couverture 70 % – 100gm Cocoa butter – 100 gm

Method: 1.Melt the cocoa butter and add the chocolate to it.

TO ASSEMBLE: 1.Cut out the joconde sheet of 5-inch round and spread over 100gm of Callebautcaracarakin mix. 2.Let it set in chiller for 10 minutes 3.Take a 6-inch round ring. 4.Take out the base and place in the middle of the round ring and top up the round ring with the chocolate mousse and freeze. 5.Once frozen de-mold it from the ring and spray with cocoa spray using a spray gun.

102 103 Priyam Kumar The United Group

“The F&B industry is one of the most exciting spaces my way up and gaining the confidence to juggle those to be, in most places across the globe, because of the responsibilities with many more added along the way, vast amount of innovation and thought behind it.” the journey has been extremely exciting and I continue to look forward to gaining more knowledge Q- What is life in the kitchen for you? and experience within this space. A- The kitchen is my happy place, my zone where I feel in control of everything that is happening around me. Q- What things have you seen changing in cuisines Despite the mayhem of a busy commercial kitchen, I and food business when you began your career and always enjoy the bustle and energy that each new, now? different day brings. A- When I first entered the industry, European food trends were all the rage, with huge demands for Q- What inspired you to be a chef in the first place? French and Italian food. However now, what seems to A- One of my fondest childhood memories was be gaining a lot of acclaim and attention is going back definitely watching the most popular cooking shows to basics – our own humble Indian cuisine, but that would come on TV at that time. I used to immerse elevated and crafted to perfection; creating a food myself in the recipes and later spend time with my journey that is innovative and delicious, yet homely mother in the kitchen, as she cooked. The passion for and comforting. recreating recipes and cooking thereby started at an early age, and it didn’t take me long to figure out that I Q- Your suggestion for any chef? had to turn my passion into my career. A- One of my first executive chefs in the beginning of my career advised me to always remember that I must Q- How has your journey changed throughout the continue to have the curiosity, the innate need to years that you are in the profession? continue learning; no matter my age, skills, A- I began my journey at the age of 17 when I entered experience and achievements – you’re never to old to the industry and since then my experience has keep learning and keep growing. This has stayed with changed and evolved tremendously. From being a me throughout and continues to do so. trainee and learning different roles and Beetroot & Curry Leaf Risotto responsibilities within the kitchen, to steadily working Q- How crucial is it for a chef to maintain diet and 105 health during his work span? cuisine? A- With the growing awareness of food trends, easier 2. Add the idli rice, and toss in the pan for half a A- As in any other profession, to optimize one’s A- The F&B industry is one of the most exciting spaces access than ever to travel and cuisine and a minute. potential and skills to the maximum, staying healthy to be, in most places across the globe, because of the significantly sized disposable income, the most 3. Add 1.5 cups of water, and add salt per your taste. and fit is integral. Since we work long hours, getting in vast amount of innovation and thought behind it. challenging part to be able to survive this industry is to Let the rice cook for 30 minutes and continue a workout can often be difficult; sometimes it means There’s always new trends that end up creating a be able to constantly reinvent, ceaselessly push the adding small quantities of water as the rice dries sacrificing that one extra hour of sleep. However, it is revolution – we have seen the rise in popularity of boundaries of innovation, and not just meet but out. absolutely indispensable in order to cope with the fusion cuisines and molecular gastronomy; along with exceed the expectations of guests. 4. While the rice is cooking, heat another pan over various demands of the job – both physically and a surge in plant based and vegan foods. Finally, many medium flame. Add coconut oil. mentally. cultures all over the world are going back to choosing Chef’s Journey- 5. Once the oil is hot, crackle 8 curry leaves, mustard local ingredients instead of picking exotic, imported I started off my training at the Systematic Training and seeds and 2 chilis together. 6. Once done, add Q- How do you manage to control your taste buds ones. Education Program by the Oberoi Hotels, and went on chopped beetroot to the pan and cook through, and eating while cooking? to spend the next five and a half years with the Group, adding a little water to allow the beetroot to cook A- Most people assume that one of the biggest perks Q- How is India developing its food habits and working in three of their properties. After spending through. of being a chef is constantly being surrounded by simultaneously changing the course of F&B this duration in hotels, I wanted to switch to the 7. Puree the beetroot mixture in a blender. great tasting food! While that is the case, the novelty business? restaurant landscape and worked under the 8. Add the beetroot mixture to the rice as it is just value and excitement wears off eventually, and soon A- The average Indian living in a cosmopolitan city is leadership of celebrated chef Sabyasachi Gorai as a about to be cooked through, cook for another five it becomes a part of a routine, not a temptation that well aware of food and cuisines and is exposed – part of his consultancy. Through the consultancy I was minutes. one has to fight to resist every day. through television and social media – of everything deputated as the Executive Chef of a restaurant – 9. Once the rice is cooked, add the mascarpone that is out there. The knowledge of this is creating a Devang House. Currently, I am working as the Outlet cheese and remove from flame. Mix well. Q- What are the important elements in food bigger market and more potential for pushing the Head Chef as well as the R&D Chef for United Coffee 10. Plate the risotto and garnish with 2 curry leaves, a preparation according to you? boundaries beyond conventional food that earlier House Rewind. At UCH, my job responsibility is to pinch of mustard seeds and the remaining red A- One of the most important elements in preparing generations were satisfied with. develop the brand’s new avatar under the leadership chili. great food is using high quality local ingredients. of Mr. Akash Kalra, as per his mission, vision and However, just using these ingredients in not the end Q- Chefs as businessmen. Your take? dharma. goal in itself; but preserving the integrity of the A- Chefs can be successful entrepreneurs, but the ingredients, making them shine through with skilled core of this success must necessarily be based in the Chef’s Recipe- cooking and the right technique is a key element of quality of food they offer, the detail and thought that BEETROOT & CURRY LEAF RISOTTO food preparation. goes behind each dish and whether or not it strikes a Ingredients chord with their guests. Great chefs are artists in their White butter (20 g or 1.5 tbsp) Q- How do you compare Indian food and own right. Onions, chopped (60 g or 4 tbsp) International cuisine? How do you compare them on Idli rice (200 g raw or 1 cup) the basis of selling proposition (economics)? Q- How would you define your style of cooking? Salt to taste A- Indian food and International cuisine are both A- My style of cooking has been significantly inspired Coconut oil (15 ml or 1 tbsp) immensely popular amongst diners who choose to by people that I observe around me – people who are Curry leaves (10 pieces) eat out at a restaurant – the former because of the not necessarily from the same industry but have a Mustard seeds (1 tsp) familiarity, comfort and emotional connect that it deep fondness for cooking and food; people who Whole red chili, dry (3 pieces) offers; and the latter, due to the exciting, innovative convey the idea that food is a force that brings Beetroot, peeled and and unique flavours that it presents. In terms of communities together. I have learnt of familial chopped roughly (100 g or 1/2 cup) selling proposition, both have their extremely loyal cooking styles that has continued since generations, Mascarpone cheese (20 g or 1.5 tbsp) patrons; however even though global food is trendy been inspired by the stories behind them, and and popular, it is the Indian cuisine that the large hybridized dishes in a contemporary manner. Method: general population mostly resorts to. Serves 2-3 people Q- What challenges do you foresee in the future in 1. In a pan over medium flame, melt the butter. Cook Q- What are the new trends emerging in the world the industry? onions in butter until golden brown. 106 107 Bharat Corporate Chef ,The Citrus Hotels & Head of Operations (North India)

" Remember, Cooking is an Art, unless it is completed the richness of Indian culinary diversity into the you should not spoil it" limelight.

Q- What is life in kitchen for you? Q- What things have you seen changing in cuisines A- ‘Foodie-ism’ is the new trend and ‘ism’ - which is and food business when you began your career and uniting the whole world and is loved and explored by now? people all over the world. Food combines culture & A- I have seen many significant changes, since the humanity and is a best healer. Life for me in the time, I became a part of this prestigious industry. It kitchen is like completing a circle, full of cutting edge has undergone a sea change. All due to globalization, recipes, spread with love while cooking and served adapting of new technologies, availability of high with a smile. quality raw materials, ideas generated through travel and internet. Earlier people led a simple life, now Q- What has inspired you to be a chef at the first their spending power has enhanced. People are place? fascinated towards cookery shows of various TV A- Childhood experiments, Punjabi roots and being a channels, food magazines, chef competitions and Delhiite, who is well versed with exposures of loved to meet and learn from celebrity chefs. different varieties of food presented before you at the time of marriages, celebrations, festivals, carnivals, Q- What has been your prime learning throughout etc, is quite enough to tingle your taste buds. the career so far? A- Chefs comprises an integral part of tourism Q- How has your journey changed throughout the industry. Learning is an ongoing process. My prime year that you are in the profession? learning is to keep your heart and mind open for A- My journey of being a chef is an ever growing and adopting new ideas, arms open to maintain cordial never ending learning experience. Food culture of our relations with guests and colleagues. A never-say die country has changed a lot, as people love to hangout attitude is crucial in a chef’s life. more these days. Travelling has overwhelmingly impacted the taste, texture & presentation of the Q- How crucial is it for a chef to maintain diet and Coconut Fish food around the globe. We, gastronauts are bringing health during his work span? 109 A- A strenuous regime of a chef keeps him always on equivalent (using the entire fruit or vegetable happening where great numbers of people are eating India) for more than 4 years. Responsible for opening toes, in love for his passion of cooking leaves no time including the leaves and stems) are on the rise. Thanks fewer cereals and large amounts of meat, fruits and of various hotels, restaurants, clubs and organized for him. So, eat simple, live simple. to the funky recipes. vegetables & the processed food intake is much various regional and international festivals. higher. Climate change is also affecting different Presented a vast variety of delicacies in hotels and Q- How do you manage to control your taste buds Q. How India is developing its food habits and aspects of food production. Chefs should come diverse food culture, my journey of discovering and and eating while cooking? simultaneously changing the course of F&B forward to safeguard the future of food through creativity in the culinary world is expanding. Already A- Remember, Cooking is an Art, unless it is business? innovations and transforming wasted - by products done various food previews for well – known completed you should not spoil it. With experience, A- Indian diet remains primarily vegetarian. Now-a- into flavorful ingredients. Rethink waste initiative.. to publication groups like The Times of India, Hindustan you learn how to control your hands and tastebuds. days, consumption of meat and animal based start and various competitions to be planned to Times, Pioneer, Women’s Era, Food and Beverage, The balancing comes out automatically. What goes in products has also increased a lot. Diets vary & evolve create awareness. Food & Nightlife amongst others. Featured in food your mind is being reciprocated by your hands. Smile; over time. Income, food prices, individual preferences shows for various National channels, visiting faculty that your food brings on guests face – fills your heart and beliefs, cultural environment factor are bringing Chef's Recipe at several management colleges and universities and stomach. many influential changes in diet. To satisfy people, COCONUT FISH across India. Judging events and competitions at F&B professionals keep themselves abreast with the Portion weight : 220 gm National and International levels. Joint Secretary at Q- What are the important elements in food latest knowledge and varieties to boom their Preparation time : 15min to 20 min the Indian Culinary Forum and ‘B’ level judge at the preparation according to you? business. WACS, my journey goes on with commitment, A- Follow the basics, tradition, latest trends, maintain Ingredient dedication and sincerity in this prestigious culinary proper balance between health and taste, passion to Q- Do you think Chefs have reached a point where Basa Fish : 0.18 profession. cook and serve, a genuine interest in art of learning, they are successful business? Which characteristics Coconut Milk Powder : 0.05 the science of food are the important elements. have helped them to become successful Coconut Fresh : 0.2 entrepreneurs? Black Pepper Powder : 0.002 Q- How you compare Indian food and international A- Yes, Chefs have become great Entrepreneurs and it Lemon : 0.002 cuisine? How do you compare them on the basis of takes a lifetime of learning to become a good chef. BananaLeaves : 2 selling proposition (economics)? They have creative edge to create something new. As Vegetable Garnish : 0.05 A- Indian food industry is very dynamic and it is in the Modern Age, new ideas sell. Many good cooks Spinach : 0.5 following the latest trends with latest technologies, have the business savvy to open multiple franchises, Potato Wedge : 0.05 without forgetting its roots. Whole world is expand brands and are becoming great Chop garlic : 0.05 witnessing the change. India’s vast culinary offers a entrepreneurs. One has to climb step-by-step ladder valuable asset for our heritage. International chefs to develop a personal style that expresses his Method: are also seeing the growing fascination of Indian individuality. Fish marinate With coocnut milk,pepper powder,salt, cuisine all over the world. Indian spices speak volume Banana Leaf fresh coconut,fish fiiet,top put same and that is the major USP of food. Delicious food is Q- What essential changes did you bring to your style coconut,folld it rapped . Cook in tawa grilled cooked, all over the world and every region has its of cooking to be different from other chefs? Saute spinach,fried potato wedge, own characteristics. Whatever tickles your taste buds A- Extensive travelling which is a part and parcel of my Coconut & spinach sauce hot and make your mouth waters, just go for it... as Indian present job gives me enough scope to explore various diet uses less processed and more natural products. locales and it’s regional and authentic cuisine styles. About the Chef: Also, various hidden unexplored arena of food and Chef Bharat Alagh, a culinary innovator, having Q- Which are the new trends emerging in the world ingredients which are certainly adding feathers in my experience of more than 24 years in the hospitality cuisine? cap. industry is consistently contributing to revenue A- Fusion cuisine, (combines elements of different growth of the hotel. Successfully, demonstrated his culinary tradition) taste of florals, use of spices from Q- What are the future challenges that you foresee in effective ability to leading chains of hotels, like Le the Middle East countries, bubbly beverages, etc. No future emerging in food business? How as a chef do Meridien, Lemon Tree, The Hans, New Delhi and food should be left behind i.e food waste is on the you prepare yourself to brace the challenge? presently adorns the hat at The Citrus Hotels as the decline. Nose-to-tail butchery and it’s vegetable A- There is an ongoing global dietary transition Corporate Chef and the Head of Operations (North 110 111 Lakpa Tamang Head Chef, Last Call Restaurant

Q- Tell us about the first big break that changed Q- Which has been your prime learning throughout everything? the career so far? A- My first big break was when I got a chance to work A- The year 2016, my last restaurant Qla. in this restaurant (last call) as the kitchen head. It Q- How crucial is it for a chef to maintain diet and really helped me to boost up my confidence. health during his work span? Q- When did playing with recipes & spices start for A- For chefs to maintain diet and health is most you? important, standing whole day and night under A- Tasting the dishes for the first time when I got my pressure, fire and sweat so for chefs it's very position, it changed the way I think about the food important thing to maintain diet and health. because of the boldness in flavours. That exact Q- What are the important elements in food moment I decided to play with recipe and spices. preparation according to you? Q- What is life in the kitchen for you? A- First of all respect for the ingredients is essentials. A- Being a chef I spend 10-12 hours in kitchen and The most important elements in food preparation kitchen is my second home. according to me is water, wood, fire, earth and metal. Q- What inspired you to be a chef at the first place? Q- How do you compare Indian food and A- I used to help my mom cook when I was younger international cuisine? How do you compare them on and it left a lasting impression on me. I fell in love with the basis of selling proposition (economics)? cooking then and it certainly inspired me to become a A- No one can resist the mouthwatering delicacies chef. offered by both the cuisine. Q- How has your journey changed throughout the Q- Which are the new trends emerging in the world year that you are in the profession? cuisine? A- The way I think about food today is different than A- Examples include doughnuts with unique fillings, when I was first starting out. untraditional cuts of meats, fermented vegetables, Q- What things have you seen changing in cuisines meat alternative, ancient grains, soft serve and edible and food business when you began your career and flowers. now? Q- How is India developing its food habits and A- Food now means the future for me today. I look at simultaneously changing the course of F&B ???????????? food differently than when I started my career. business? 113 A- A new kind of Indian cuisine is blossoming, one even cooking yet. I found myself hooked when my are realities because many of the successful pastry which melts traditional spice and flavors with modern days in the bakery turned into nights, and I spent all of chefs from the traditional restaurant and hotel worlds technology and ingredients. my time just trying to learn as much as possible and are finding success branching out, giving hope that keep progressing to the next step. I would stand in the pastry chefs can have unique and lifelong careers. Q- Do you think Chefs have reached a point where walk-in fridge and just be curious about all the they are successful business? Which characteristics My path was to study from the top pastry artists in our different products and processes–pieces. I looked up have helped them to become successful field, research and archive pastry trends actively and to my chefs as teachers and masters of their craft. entrepreneurs? contribute original pastry recipes and techniques to Today, I look at food differently than when I was the field through media outlets and competitions. A- Chefs have that ability to look at raw ingredients younger. Food brings balance to my life–this is not With so many avenues available, a broad-based and bring something to life, such life an artist who only my career but what best describes who I am. understanding of the field combined with a clear uses plants to create a masterpiece. They see Food now means the future for me. I do everything vision of the type of chef one wants to become something- a menu, a restaurant are a gap in the now for one person: my daughter. She has taught me ensures the best chance of a successful career as a market, and then pursue that vision relentlessly. more than any chef that I worked for and she just five pastry chef. Q- What essential changes did you bring to your style but strangely enough we can understand each other Q- How do you manage to control your taste buds of cooking to be different from other chefs? Bhupender Singh Rawat as if we are old friends. Food has changed its meaning and eating while cooking? A- I try to serve produce in its context. If it's peas, it Pastry Sou Chef, Hotel Radisson Marina to me; just like the seasons, it is ever-changing in so A- Imagine if you spent all day cooking, thinking will be in a green, springtime setting. if it's wild many ways and will continue to be throughout my life. about, and tasting food and still wanted to stay in Mushroom, there will be an autumn atmosphere. I ' My kitchen has become my sweet, safe haven, and Food, and the industry itself, made me into a different shape and being a pastry chef it all the more difficult give light to my cuisine with things that have meaning cooking has become one of the most joyous activities person – there are a lot of growing pains in this to cope with all the sugar and related calories. we face for me. in my life' industry, and it takes a lot out of you. This career path some unique challenges, like being around delicious Chef's favorite: SOLE- BEET is for people who are go-getters who want to create food all the time. Sole Fillet : 180gm Q- What is life in the kitchen for you? and keep creating every day, and who want to share it’s a requirement of a chef’s job to taste every dish Poached sole fillet in herbs beurre Blanc seasons with A- Cooking has been one of the greatest teachers in their love of food with family and friends or even a that leaves the kitchen to make sure it’s up to olive oil , lemon juice, salt and pepper. developing my character. It can be instantly rewarding stranger that they will never meet. standards. Beet root emulsion: — a grand celebration of flavor. Or it can turn quickly Q- How has your journey changed throughout the It possible to eat all the time and still be hungry? Most Roasted Beetroot Puree : 20gm into a life lesson, keeping you humble with lots of year that you are in the profession? chefs say they taste small amounts of food all day long No Egg Yolk : 1 opportunities to learn about loss, imperfection, A- In the past, the path for both the pastry and the but rarely sit down to a full meal. I follow following pastry chef just happened to be a bit more restricted. Olive Oil : 60ml acceptance, perseverance, grief, willingness and tips ultimately a simple forgiveness that leaves you with a Today, changing consumer habits and inspiring risk Salt • POWER WALK – Any time that you are able to walk choice to either throw in the dishtowel or try, try taking chefs are transforming our culture and Pepper instead of ride is great therapy. Walking clears your again. showcasing that pastry and pastry chefs really belong head, it allows you to breathe fresh air and enjoy Lemon Juice My kitchen has become my sweet, safe haven, and woven into every facet of the food industry. It’s about everything that surrounds you outside of work. Charred Baby Onion: cooking has become one of the most joyous activities the creativity and the way they choose to impact the • SPORTS AND GYM WORKOUTS – Any kind of sport or Baby Onion : 20gm in my life. As a matter of fact, I can put these life tools world and make it sweeter. I see my own personal exercise demands your attention away from the Garlic Oil to use more easily in the kitchen than I sometimes can evolution in the industry, my responsibility is to now range. Team sports, in particular, add the dimension Salt in real life. So don’t be surprised if some of these hopefully inspire the next generation and to shine a of camaraderie and even a little healthy competition. Crushed Pepper guidelines not only help keep your kitchen running light on their successes.” Desserts have always held a Build this into your weekly routine. place in the world, but the carefully crafted and Roasted cauliflower puree: smoothly but also help you out of a real-world jam or • TAKE THE TIME TO EAT WELL – Cooks and chefs gourmet side that pastry falls under has managed to Cauliflower Puree : 50 gm two. typically do not practice what they preach about lead a rather unpredictable existence. Ellie & vire cream : 2 tbs Q- What inspired you to be a chef at the first place? nutrition and well-prepared food. We are always in a While the traditional route for a pastry chef may have Butter : 1/2 tbs A- The way I think about food today is different than rush to eat; we oftentimes eat standing up while been limited to staying in a restaurant/hotel job Truffle oil when I started in this industry. When I was first working and fail to create the balance of a healthy diet forever, or opening one’s own shop, I think there now Salt starting out, I was hungry to learn as much as possible, into our routine. This is our fuel that can build a body’s and I would go to work eager to learn about different exist many more models and platforms to pursue, strength or slowly tear it apart. pepper more and more students are enrolling into culinary ingredients and spices to complete menus, growing Q- What are the important elements in food Garnish: schools with various food careers in mind, including my knowledge to be a better cook. It was difficult for preparation according to you? Edible flowers food writing, styling, food science, education, my mind to process all the ways to cook, and it wasn’t A- No stage is more or less in food preparation, What I Micro Greens. entrepreneurship, sales and consulting. All of these 114 115 look and believe in is a happy gut and satisfactory difference now as with the growth of globalization, them to express their views and opinion, compare Star Anis 100 Gm smile which says “Chef I will be back” and all the people all across the globe have started to get and evaluate choices, and share feedback. Since the Milk0 1ltr element needs to work together to reach at that accustomed and to enjoy the different variety of youth with increased disposal incomes, constitute a Egg Yolks 320 Gm stage. cuisines available. large part of the customer base for the food service Gelatine Leafs 11 Q- How you compare Indian food and international Q- How is India developing its food habits and brands, social media has become one of the most Whipping Cream 1ltr important medium to connect with them. cuisine? How do you compare them on the basis of simultaneously changing the course of F&B Caramelize the sugar then pour the star anise inside selling proposition (economics)? business? 4. Evolution of the Indian food menu with changing to caramelize it add the hot milk then infuse for 15 A- Indian cuisine is one of the favorite cuisines of the A- Globalisation has changed different aspect of the lifestyle, expansion in tourism (both inbound and Mints mix the egg yolks and sugar pass the milk then people in countries. With the combination of Indian Society in the last two decades, including the outbound) and increased focus on health have infuse for 15mint mix the egg yolks and sugar pass the different spices, vegetables and technique, the taste food habit of the Indian people, Indians currently in compelled Indian and foreign players to introduce milk into a stainer then boil again. cook like ans of the dish is highly elevated. Indian food is heavily the late 30s, used to ask their parents to buy “jhal- innovations in their food menus, necessary to English sauce add the gelatine pass into stainer then influenced by cultural and religious choices. Indian muri” or “mumphali” for them during their childhood. outperform the competition. cool down then add the whipping cream. cuisine is evolving due to the nation’s cultural Times have changed and multinational fast food interactions with other societies. chains become quite familiar with the younger About the Chef- MACADAMIA JACONDE BISCUIT Indian cuisine reflects 5000 years of history of various generation. Now-a-days, the young people prefer I have 13 years of experience with hospitality industry INGREDIENTS- cultures interacting within the subcontinent, leading burgers, hot dogs, fried chickens, moms etc. They like as Pastry Chef in Hotels, ITC Maurya, The Leela Palace Almond Powder 150 Gm to the diversity of flavors and regional cuisine found in to hang out in decorative and air-conditioned Chanakyapuri and now working at Radisson Blu Macadamia Nut Paste 25 Gm modern day India. An Indian diet consists of fruit, environment with variety of food on their plates, with Marina since five years Iceing Sugar 175 Gm vegetables, eggs, diary products, milk and meat. Over growing number of food restaurants chains offering During my career I worked with great chefs like- Flour 50 Gm time, people have embraced vegetarianism. different recipes at the comparatively ‘cheaper’ rates. Chef Noel Nalin Fonsela(Srilanka) Eggs 250 Gm The staple food of this cuisine includes bajra, rice, The changing scenario has not only helped the food Chef Martin Luedeke (Germany) and beverage (F&B) industry strengthen its position in Butter 50 Gm wheat flour and variety of lentils, especially massor, Chef Andrew Whitley(England) toor and moong. Lentils are used extensively. Indian the Indian market, but also created job opportunities Chopped Macadamia 10 Gm Chef Gilles Faurve(France) dishes are cooked in vegetable oil, but peanut oil is for a huge number of people. It has further allowed Egg White 325 Gm Chef Avijit Ghosh (India) more popular in the north and south regions, producers to get the right price for their food grains. It Caster Sugar 80 Gm I won few awards during my journey as a Bakery Chef whereas mustard oil is commonly used in the eastern seems that a country like India, which is heavily Directions: dependent on the agriculture sector, is the ideal place such as regions. Cuisine differs across regions, as a result of 1. Process the almond powder with icing sugar in a for the F&B industry to boom. 1. Silver Position at Mango Culinary Contest 2007 held diversity in local culture, location (nearby to sea, food processor and flour deserts or mountains) and economics. It also varies Q- What future challenges do you foresee in future by Delhi Tourism 2. Beat the egg white until foamy and add the sugar. according to the season, and the availability of fruits emerging in food business? How as a chef do you 2. Bronze Medal for Artistic Bakery Showpiece 2007 Continue beating for some minutes until you get a and vegetables. A few examples: prepare yourself to brace that challenge? held by Indian Culinary Forum and Hospitality First. firm and glossy meringue The cuisines of Western countries are pretty diverse, A- I would call them as future trends rather than Chef's Personal Favorite: 3. Add eggs to dry mixture in a large bowl. there are a few characteristics that help distinguish challenges and only way you can tackle them by CARAMELIZED STAR ANIS BAVAROISE AND PEACH 4. Mix well until smooth western cooking from Indian and Asian cuisine. holding the bull by its horns and keep oneself abreast SYRUP 5. Gently fold the egg white meringue into the Compared with traditional cooking of Asian with the changes. Water 100 Gm mixture. countries, meat is more prominent and substantial. 1. Technology has impacted all aspects of food service Sugar 100 Gm 6. Do it in two steps, i.e. adding 1/2 of the meringue at Steak is a common dish across the west. Western industry from sourcing to reservations to on-demand Star Anis Syrup a time. cuisines put a substantial emphasis on sauces as delivery. It has led to the emergence of new business Sugar 50 Gm condiments and seasoning. Many dairy products are 7. Add the melted butter and gently mix with a models, such restaurant aggregators, cloud-based Star Anis 50 Gm utilized in the cooking process. Wheat-flour bread is kitchens that support home cooks and online food spatula. Water 250 Gm the most common source of starch in this cuisine, delivery. 8. Evenly spread the batter in a thin layer (1/8 – 1/4 Syrup 100 Gm along with pasta and pastries, although the potato 2. The Indian food service industry landscape, which is inch thick = between 3 and 6 mm) on a silicone liner or Caramelize the sugar then pour the Star anis inside to has become a major starch product in the diet of dominated by the unorganised sector, is experiencing parchment paper in the baking pan. caramelize it. Europeans. Maize is not common in their diets. a gradual shift with the expansion in the market share Bake in your pre-heated oven for 10 or 13 minutes at Cornmeal or polenta, is majorly found in the foods of of organised players. Add the water then bring to the boil then add sugar 425°F. This cake bakes very fast. It is done when you syrup. Italy and the Balkans. 3. Social media as become integral part of the young can touch the top and it bounces back. In terms of selling proposition there is not much of population’s lifestyle. It has become an avenue for CARAMELIZED STAR ANIS BAVAROISE Allow it to cool on a cooling rack for about 5 – 10 Sugar 125 Gm minutes then its ready to serve. 116 117 Q- What is life in the kitchen for you? best describes who I am. Food now means the future A- Sometimes I work 20 hours straight and my days for me. Restaurants will have to start thinking of bleed into each other. Sometimes I worry if what I'm options in health-based food as India moves from doing is right, and how much longer I will have the occasion-based dining to convenience-based dining. energy for it. We are chefs and bartenders, servers Q- Which has been your prime learning throughout and dishwashers, owners and entrepreneurs, the career so far? craftsmen and women. We are obsessed with A- My primary learning throughout the career so far perfection, being on-trend, good press, and being on was “Wildflower Hall Shimla, where I was given the top ten lists. We are an industry of food professionals opportunity to acquire in every section of the kitchen working more than 12 hours a day to survive while world. The exposure that I got there was one of the others are vacationing. We're working to keep a most learning experience for me by far. business going; we're working to stay sane. Q- How crucial is it for a chef to maintain diet and Q- What inspired you to be a chef at the first place? health during his work span? A- I was most influenced at the point of my career A- How is it even possible to a) be creative b) think when I got exposed to food of different ethnicities about taking care of myself? Even if I want to, what are around the globe and saw how food can have a big my options? How can we live healthier lives as chefs impact on our lives and health. I was fortunate to and work in an industry that praises and— in work for a global hotel chain, and I could bring fact—rewards sleepless nights and crazy work hours? together different cuisines and techniques to create I recognized that my own emotions were starting to dishes, which we never thought of before. We were affect not only how I did my job but how the people one of the first restaurants to bring together around did theirs. Getting upset or frustrated did international and local kitchen. We brought talent Indian-Spiced Leg of Lamb Recipe nothing for anyone. When I took a step back and from all over the country to this kitchen and I was the reevaluated my approach to situations, I was able to lucky chef to be a part that group of multicultural be more creative in the kitchen and get more positive chefs for five years. results from my staff. As food professionals, we need ‘I was most influenced at the point of my career when Q- How has your journey changed throughout the to recognize that "that's just the way it is in our I got exposed to food of different ethnicities around year that you are in the profession? industry" isn't a viable response anymore. Being a the globe and saw how food can have a big impact on manic chef ended up making me physically ill. I was our lives and health’ A- Being a chef today is very different than it was even just a decade ago. Chefs used to be invisible stressed, overweight, depressed, and I felt like shit all Q- Tell us about the first big break that changed workhorses hiding behind a stove, churning out the time. When I started drinking broth, I realized it everything? glorious dish after glorious dish without much was not only delicious and great to sip on, but also A- It was indeed the most amazing thing that could recognition from their diners. Today that whole really healing have happened to me as a fresher in this industry. My dynamic has changed. Chefs are the reason to go to a Q- How do you manage to control your taste buds first Job at Taj Palace New Delhi. It was surely the best restaurant. They are celebrated like rockstars. They've and eating while cooking? break in terms of leaning & the platform that I could even become household names. A- As I started to make health more of a priority, I perform under the industry’s top Chef’s. Q- What things have you seen changing in cuisines found myself drinking a lot of broth, without a spoon Q- When did playing with recipes & spices start for and food business when you began your career and and simply straight from a bowl. Not only was it you? now? delicious and great to sip on, but it also felt really Manpreet Singh A- As a child I use to accompany my father & uncles to A- The way I think about food today is different than healing. It filled me up and gave me energy without Executive Chef Hunting. Post that we use to cook our win in the bear when I started in this industry. When I was first the jitters or crash that I got from caffeine. I really Holiday Inn Chandigarh Panchkula minimum resources in the wilds itself. I being the starting out, I was hungry to learn as much as possible, think of broth as the world's original comfort food. It youngest, it was my responsibility to carry & arrange and I would go to work eager to learn about different has been around for ages. It's tasty and warming. It all the ingredients and then cooking in the wilds. ingredients and spices to complete menus, growing reminds me of being a kid, eating bowls of broth with Experimenting with the minimum spices & other my knowledge to be a better cook. Today, I look at Ronzoni pastina and Parmesan cheese. Italian broth- ingredients were the moments that I developed the food differently than when I was younger. Food brings based soups (escarole, stracciatella, tortellini en ??????????????????????? love culinary. balance to my life–this is not only my career but what brodo) were a big part of upbringing and my 118 119 definition of comfort. has so much to offer that we can spend a lifetime A- Ingredients play a major role and the technique of oven at 300 degrees. Remove legs from the liquid trying it all and still have a lot left over (pun cooking is very must essential . Proper utensil for and let them air-dry for 10 minutes. Q- What are the important elements in food intended!). No longer does an a la carte menu cut it appropriate cooking .With self proeffeciency in 6. Skewer the braised leg, and roast on charcoal or in preparation according to you? for a restaurant. From buffets to prix fixe meals to cooking which leads to enhance your skills to the oven at 350 degrees. While roasting, baste A- Nutrion in regards to diet focused recipes and in curated menus, food and wine pairings, bento boxes perfection. with a little clarified butter. Continue roasting until control of vitamins minerals and stable calories. and the rise of the cool quotient of street food, just Hygiene and environment. Its important to know the meat gets a nice roast-brown color. about everything has a demand. Every new restaurant Chef’s Recipe: how to prepare food safely and hygienically in the 7. Remove, drizzle with lemon juice and a little opening is eagerly looked forward to and every food INDIAN-SPICED LEG OF LAMB RECIPE home too There are four important elements to good butter, and sprinkle with kebab masala. walk is dissected down to the last hole-in-the-wall food hygiene, cleaning storing, preparing and •Prep Time: 1 hour eatery. Gradually, we all seem to be looking inwards, About the Chef- cooking.Recieving practices are too essential in food •Cook Time: 3 hours at the food we have grown up with, at ingredients that ‘The way I think about food today is different than handling safety and personal hygiene. Food Cooking •Serving Size: 8 to 10 our grandmothers deemed healthy long before an when I started in this industry. When I was and preparation in keep in a note of their correct time Ingredients organized industry did. The food industry in India is first starting out, I was hungry to learn as much and temperature. •2 legs of lamb going back to its roots and that is just one of the trends as possible, and I would go to work eager to learn •8 tablespoons rock salt Q- How do you compare Indian food and being forecast. I picked the minds of some of the top about different ingredients and spices to complete international cuisine? How do you compare them on guns of the food industry right now and here is what •4 tablespoons red chili powder menus, growing my knowledge to be a better cook. the basis of selling proposition (economics)? they have to say •1/2 cup ginger paste It was difficult for my mind to process all the ways •1/2 cup garlic paste A- Indian cuisine encompasses a variety of regional Q- Do you think Chefs have reached a point where to cook, and it wasn’t even cooking yet. I found myself •1 cup malt vinegar cuisine native to Indian soil. International is a they are successful business? Which characteristics hooked when my days in the restaurant turned into •8 bay leaves generalized term collectively referring to cuisines of have helped them to become successful nights, and I spent all of my time just trying to learn Europe and other Western countries. With the entrepreneurs? •3 sticks cinnamon, broken into 1-inch pieces as much as possible and keep progressing to the growth of globalization, people all across the globe A- Life as a professional cook isn’t easy, in fact?— it’s •2 tablespoons black cumin seeds next step. I would stand in the cooler of whatever have started to get accustomed and to enjoy the damn hard. I take comfort in knowing the chefs that •2 tablespoons butter restaurant I was working in at the time and just different variety of cuisines available. Indian cuisine is have trail blazed the way for the current generations •2 tablespoons lemon juice be curious about all the different products one of the favorite cuisines of the people in countries. have had to deal with the same challenges and •1 tablespoon kebab masala and processes–pieces of Meat hanging in coolers, With the combination of different spices, vegetables struggles that we all do as professional cooks. If you For the kebab masala drying for house cured salamis; meats dry aging and technique, the taste of the dish is highly elevated. want to become a great chef & a successful •3 teaspoons dried raw mango powder for 40oz, dry aged tomahawk rib eyes, fish curing Indian food is heavily influenced by cultural and entrepreneur, you will have to work with great chefs. •1/4 teaspoon cumin powder on bottom racks for a house-made salmon gravlax religious choices. One should not believe that he is a chef. He should try •1/4 teaspoon rock salt for a Sunday brunch. I looked up to my chefs as Q- Which are the new trends emerging in the world to be a storyteller. Although the skills aren't hard to •2 teaspoons fenugreek powder teachers and masters of their craft. learn, finding the happiness and finding the cuisine? •1 teaspoon black salt Today, I look at food differently than when I satisfaction and finding fulfillment in continuously A- We are what we eat – and we are nothing if not •1 1/4 teaspoon red chili powder was younger. Food brings balance to my life–this serving somebody else something good to eat, is what adventurous, endlessly chasing the latest trends •1 1/4 teaspoon garam masala is not only my career but what best describes who makes a really good entrepreneur. emerging from kitchens around the world. The latest I am. Food now means the future for me. I ones that have us drooling in anticipation is Q- What essential changes did you bring to your style Method : do everything now for one person: my Son. He Innovative Food Pairings. Hotels are being inspired by of cooking to be different from other chefs? 1.Clean and trim the fat from the lamb leg. Gently has taught me more. Food has changed its meaning roadside eateries and home cooks, rather than the A- In today’s world of innovations & experiments I loosen the meat from the bone at the top of the leg to me; just like the seasons, it is ever-changing other way around. Food like millets will be cool again. have tried to keep the Authenticity in my way of to season well. in so many ways and will continue to be throughout We are beginning to look at things that have been cooking with a bit of twist in presentation & style. To my life. Food, and the industry itself, made me into always in our backyard. Small plates are happening in 2.Rub salt and red chili powder on the leg, then rub my love for innovation I decide to keep the basis of a different person – there are a lot of growing pains small patches, but I think you will see more of it, it on ginger and garlic pastes. cooking techniques & flavors to the authentic world & in this industry, and it takes a lot out of you. allows the chef to showcase more. 3.Arrange in a roasting tray; pour over malt vinegar instead give it a new face to create that want of having and water till the lamb legs are almost covered. This career path is for people who are go-getters it. Q- How is India developing its food habits and 4.Add bay leaves and cinnamon sticks; sprinkle black who want to create and keep creating every day, and simultaneously changing the course of F&B Q- What future challenges do you foresee in future cumin on top. Cover and braise in the pre-heated who want to share their love of food with family and business? emerging in food business? How as a chef do you oven at 350 degrees for 2 to 2 ½ hours. friends or even a stranger that they will never meet’, A- Eating out is a serious pastime. The food industry prepare yourself to brace that challenge? 5.Turn off the oven, and let the lamb legs cool in the quotes Mr. Singh. 120 121 Raheman Mir Hafizur Executive Chef, juSTa Hotels & Resorts

'Chef’s have become brand and media impact. Also or Teacher. I Wanted to be someone with rewarding business evolve them to learn the sustainable but, do not had much option.15 year back when I business modules.' started hospitality Industry started booming. I Met a person from the industry during my journey to Q- Tell us about the first big break that changed Kolkata whose inspiration brought me here today, everything? thanks Chef Sovan. A- The Journey started 12 years back when I met a Person Called Salil Panigrahi and his Company Eon Q- How has your journey changed throughout the Resorts Maldives.He is the person who changed my year that you are in the profession? life and then onward I never looked back. A- It was different phase in last 15 years,But the first 5 years was really crucial and decisive, should I able Q- When did playing with recipes & spices start for to survive in the industry or not.I Started my career you? from a café, next few year was just learning basics, A- It was year 2006 when I started understanding the and middle 5 years just sharpen knife and from real world of Chef’s with Eon Resort Maldives Holding 2012 started branding myself and left with some a position of 1st step of Chef. amount of foot marks with complete passion and hard work. Q- What is life in the kitchen for you? A- The profession known to be next to the Army life,it Q- What things have you seen changing in cuisines is rewarding when you win over the mission, which is and food business when you began your career and my Guest. That comes through lots of hard now? work,passion,detailing,sleepless nights and A- Its a huge revolution in last ten years, more evolve, discipline. innovative and fast.

Q- What inspired you to be a chef at the first place? Q- Which has been your prime learning throughout A- The place I grown up no one can think about there the career so far? Beetroot Honey Ginger Risotto with Ratatouille is a profession called Chef’s, beside Doctor, Engineer A- I did not keep apart myself from the basic of any

123 A- Passion for Cooking, love for food and a pinch of Chef’s favorite: RATATOUILLE COOKING PROCEDURE Salt pepper. Beetroot Honey Ginger Risotto with Ratatouille • In a small sauté pan take some Olive oil and sauté Q- How do you compare Indian food and INGREDIENTS Onion, Garlic and Thyme international cuisine? How do you compare them on Beetroot Risotto • Stir until Onion get soft then add Tomato paste the basis of selling proposition (economics)? Beet Root : 100gm followed by Zucchini, Eggplant, Mixed Peppers and A- India food are getting popular in world wise, todays Lemon Juice : 30 gm satay until it cooked properly. Seasoned with salt & date UK’S national food is Chicken tikka (hahaha).That Salt : 7 gm pepper. means we already exported our food tradition in to Pepper : 5 gm • To finish adding Chopped Basil leaves and Olives. business, and it has been changed drastically in last 10 Freshly Chopped Ginger : 20 gm years. The number of Indian restaurants we have in Honey : 30 ml NOTE: Do not keep your pan on fire when you are London itself may be we do not have that many in our Risotto Rice (Arborio or Carnaroli) : 70 gm finishing with Butter and parmesan Cheese. smaller town. Indian foods are no more behind at Butter : 40 gm • You can skip White Wine if you are Non-alcoholic. International Food business. Grated Parmesan : 40 gm • Ratatouille will be serve on top of Risotto and Chopped Parsley : Handful garnished with Parmesan. Q- Which are the new trends emerging in the world Ratatouille cuisine? About the Chef Chopped White Onion : 1 small A- Fast phase life making us exhausted that’s pushing Age-35 years, Native-Bhubaneswar,Orissa Chopped Garlic Cloves : 2 pcs us to create’Ghar ka yaad dila dey” Education-Diploma in Hotel Management Olive Oil : 15 ml

Salt : 5 gm Q- How is India developing its food habits and Prior Work Experience Pepper : 2 gm simultaneously changing the course of F&B - Ja Manafaru Resorts Maldives Small Diced Eggplant : 50 gm business? - Royal Orchid Hotels & Resorts (bangalore)- - Bay Diced Zuchhine : 50gm cuisine, have done so much of experiments but, A- People are more health conscious now a days. 15 By Justa Hotels & Resorts (goa) Mixed Bell Pepper : 60 gm - Atmosphere Kanifushi Resorts & Spa (maldives) always kept the basic intact. Everyone knows what exactly they want, so that way Tomato paste : 30 - Xtreme Sports Bar & Grill (bangalore) F&B business also become more precise but high in Black Olives - Constance Halaveli Resorts & Spa ( Maldives ) Q- How crucial is it for a chef to maintain diet and volume. Basil Leaves - Lily Hotels & Resorts & Spa (maldives) health during his work span? - Eon Resorts (maldives) There is a myth, lean Chef can not be trusted for tasty Q- Do you think Chefs have reached a point where RISOTTO COOKING PROCEDURE Achievement- best World Cuisine Restaurant Award food. But the time has been changed. Chef’s have they are successful business? Which characteristics • Wash and peel the beets. Cut in to dice shape to By Time Food @bay 15 By Justa Hotels (Goa) have helped them to become successful become brand and media impact. Also business ensure it will cook faster and cook. entrepreneurs? evolve them to learn the sustainable business • Once Beets cooked strain and make a smooth A- Of course, Chef’s are become brand today. It is a modules. To keep hold all together health is one puree and preserve beet stock for cooking. pure business module for any food business now a things to maintain on daily basis. So I do with my • Sauté Chopped onion, garlic, thyme in a sauté pan days. The way we start checking before we go for a restricted Diet. in a medium-low heat until onion get soft. movie who is Actor and actress, Same way social • Add Risotto rice and stir for 1 minute and then add Q- How do you manage to control your taste buds media is so active to tell you about the Chef’s through White wine. and eating while cooking? the food review. • Add 150 ml of Vegetable stock and cook in very low A- Its called Naturopathy, for me each time I taste heat for 5 Minuit and then add another 100 ml of Q- What essential changes did you bring to your style drink a sip of water to keep my pale clean and this is Beetroot stock, Beet Root puree until it absorbed of cooking to be different from other chefs? the most healthy way. all liquids and gives creamy texture A- Before I am a good manager or a leader I always • Add Chopped Ginger, Honey, Lemon Juice. Remove consider myself as a excellent cook.Thats my core Q- What are the important elements in food pan from the fire and finish with lots of parmesan Mantra. preparation according to you? and butter. 124 125 Vaibhav Bhargava Molecule

"Journey as a chef is always exciting because it keeps • Checks inventories and orders necessary items and you on your toes to do things better every day” ingredients • Maintains strict control over the use of in-stock Q- What is life in the kitchen for you? food items A- My kitchen is my first home as I spent maximum • Ensures that ordering practices remain within time here and my team is my family and we work budget together to achieve our goals. • Manages the kitchen and ensures compliance with Although a person who holds the job title of "cook" all standards of best practices probably does spend most of each day simply • Collaborates with the chef de cuisine to ensure cooking, a chef's life involves much more than the consistency in management practices culinary arts. Depending on where he works, a chef Q- What inspired you to be a chef at the first place? may quite easily be a part-time personnel manager, A- I would have to say my love for food n passion businessman, public relations specialist and special inspires me to cook. I know that sounds cheesy but events coordinator. really for me I tend to cook for those people I love. The executive chef role can be a demanding one that Cooking, for me, is an expression of my feelings for combines the pressure of living up to the high others. I always cook with others in mind, like how my standards of a world-famous boss with a dizzying food will affect them and how their feelings change array of daily responsibilities. The hours typically what I want to cook. include grueling 12-to-14-hour shifts that begin with The live interaction with my guest and understands the early morning process of devising menus and his needs and then you create the food as per their ordering ingredients, ending only after the last dinner needs is the most satisfying thing for me and their guests have left the restaurant. appreciation makes your day. So when I was doing my But at the same time, executive chefs often report training and I got the opportunity to work in live gaining a strong sense of fulfillment and satisfaction kitchens there I decided that I will choose this from a job well done profession. Daily Duties On any given day, executive chefs oversee a broad Q- How has your journey changed throughout the year that you are in the profession? Spicy Wok-fried Chicken With Chilies (chongqing Chicken) array of activities, including: • Plans the menus for the day A- Journey as a chef is always exciting because it keeps 127 you on your toes to do things better every day. day is a new day of learning. preparation according to you? chef turned entrepreneur. We keep experimenting our ideas from the start of Learning can be of different ways as for me when I was A- Indian cuisine encompasses a variety of regional Characteristic to become a successful entrepreneurs the year and works along with the seasonality of the doing my training at Noma (a Michelin star restaurant) cuisines native to Indian soil. International cuisines are ingredients so that we are always thinking our it was learning for me about Nordic cuisine but when are a generalized term collectively referring to - Passion and motivation thoughts and synchronize our ideas with it. we do experiments in our kitchen to understand cuisines of Europe and other western countries. - Not afraid to take risks Responsibilities keep changing as the time passes flavors is also a type of learning. Various learning’s are Definitely Indian cuisine is one of the favorite cuisines - Self-belief, hard work and disciplined dedication through year in terms of finalizing the new menus, How to read a recipe. of the people in countries across the globe which - Product and market knowledge keep yourself updated through new trend for which Patience in the kitchen results in better results of economic selling - Adaptable and flexible sometimes we travel also. Learning of new technology of equipment’s preposition against international cuisines. I am a firm believer of using fresh ingredients and We have to maintain a work balance between the Q- How crucial is it for a chef to maintain diet and Q- How do you compare Indian food and produce dishes which are close to nature. I don’t work and social life. health during his work span? international cuisine? How do you compare them on believe in too much of fusion and changing the Make sure that team is also happy and highly A- It’s a very important integral part of a chef’s life that the basis of selling proposition (economics)? classics but try to create new flavors depending upon motivated throughout so that the results are perfect he maintains his health and diet so that he is A- According to me, the new trends emerging in the the seasons what nature has provided us. Simple and for which we keep doing training or picnic sessions physically and mentally fit for his work and then only world cuisines are technology based cooking are my strengths which etc. he can produce the output which is required. - People are exploring new cuts of meat keeps me apart from other chefs. Q- What things have you seen changing in cuisines A fresh mind will produce the fresh ideas and if he - Street food inspired dishes to be made gourmet Q- What challenges do you forsee in the future? and food business when you began your career and knows the basics of well-balanced diet than only he - Faux meat A- Future challenges which are going to emerged in now? can contribute the same in the cooking. - Sustainable seafood food business are A- When I started my career the choices are very less As a chef you have to work long standing hours which - House made condiments - More competitive market and very limited cuisines were offered in restaurants varies from 12 to 14 hours a day and if you are not - Heirloom fruits and vegetables - Keep the food standards as per the norms and 5 star hotels like Chinese, Indian and Italian are physically fit than you can’t survive in the profession. Q- Which are the new trends emerging in the world - Climate change results in loss of ingredients the prominent faces of any restaurant. People used to Q- How do you manage to control your taste buds cuisine? - Changing diets come for the same and enjoy the legacy of it but and eating while cooking? A- Indian food is as diverse as the Indian culture with Now in the last few years cuisines have evolved from A- I would say that when we cook the food it’s very as many cuisines as the number of states. The eating Chef's Recipe: various parts of the world as chefs and customers also important for us to taste the final product but you habits of Indians have been evolving recently and SPICY WOK-FRIED CHICKEN WITH CHILIES travelled a lot these days so they want to offer new make sure you control yourself and don’t start eating Indians are adapting the global eating culture. (CHONGQING CHICKEN) cuisines and customers also want to have cuisines. because we have to taste each and every dish which In India, eating habits also reflects the religious beliefs INGREDIENTS : these days you will find many cuisines like Korean , comes from the section. We need to keep our palates of the country. 450gm chicken boneless, cut into 1-inch cubes Japanese , Armenian , Himalayan etc. which people clean while cooking so that flavors don’t get mixed. 1 1/2 cups cornstarch hardly know and currently the trend is promoting Previously it was always at home that people used to 2 teaspoons salt local regional cuisines of India like assumes , Tibetan , Q- How do you manage to control your taste buds eat at home with families which happens today also 1 teaspoon freshly ground black pepper Nepalese , Gujarat , Garhwali etc. . and eating while cooking? but now people have started moving out to diners, malls and specialty cuisine restaurants on special 3 cups peanut or vegetable oil, plus 1 tablespoon for Food business also has various options now as A- There are 5 food elements which must be there occasions and weekends . The number of working stir-frying compared to earlier one. Now people have started when you are cooking the food. women has increased in India which additionally has their own small venture from small milk shakes In the 5 element system, it is important to balance 8 to 10 dried red chilies resulted in the increase of home delivery orders. companies to ice cream parlors or waffle shops which these elements within and without for optimum 3 garlic cloves, minced are specialized in one kind of offering with multiple health. Learning to balance the five elements of food So F&B also has shown a great potential in the last few 1 leek, white part only, thinly sliced options. helps ensure that you receive enough nutrients from years which is a good sign for the industry. 1 small piece ginger, minced Earlier there was no such option of individual what you eat and supports the corresponding organs. Q- What future challenges do you foresee in future Marinade: products which were offered to customers and that One of the best ways to create balance in the body is emerging in food business? How as a chef do you 2 tablespoons soy sauce are why these days people are keep coming into this to eat more foods that correspond to all the five prepare yourself to brace that challenge? 2 tablespoons Chinese rice wine or dry sherry food business line. flavors: salty, sour, bitter, sweet and savory, pungent A- It’s a debatable topic as per me because there are 2 egg whites or umami in a way that most suits your personal Sauce: Q- Which has been your prime learning throughout few examples where chefs have shown positive skills needs. 2 tablespoons chili garlic sauce the career so far? for a business whereas there are few fall downs also. Sanjeev kappor is the greatest example of a successful 1 tablespoon soy sauce A- Learning is a continuous process and as chefs every Q- What are the important elements in food 128 129 1 tablespoon chicken stock or water 1 teaspoon Chinese black vinegar, or substitute good- quality balsamic vinegar Ghee Roast Lamb 1 teaspoon cornstarch Chops, Garlic Pickle Cream 1 teaspoon ground Sichuan pepper

Method: Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken with the marinade mixture and let sit for 10 minutes. Mix together the ingredients for the sauce: chili garlic sauce, soy sauce, chicken stock or water, Chinese black vinegar, cornstarch, and Sichuan pepper. Set aside. In a large bowl or plate, mix together the cornstarch, salt, and pepper. Dredge the chicken in cornstarch mixture and shake off the excess cornstarch. Heat the 3 cups of peanut or vegetable oil in your wok Gaurav Raghuvanshi until it registers 350°F on an instant-read oil Executive chef at Philtre, The Bistro thermometer. Working in 2 or 3 batches add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 Q- What is life in the kitchen for you? Q- What things have you seen changing in cuisines some exercise in the morning to keep our self in a minutes. Remove the chicken with a slotted spoon A- Kitchen is a chemical laboratory for me involving and food business when you began your career and good shape. and drain on paper towels. Repeat with the rest of the air, fire, water and the earth. Its almost 8.5 yrs in the now? Q- How do you manage to control your taste buds chicken. industry so the basics are done well enough now it’s A- What I feel people are still stick to the basics but the and eating while cooking? Drain the oil into a heatproof container and save for time for the experiment with the ingredients and do look and feel of cuisines have been changed. Today A- After so much of experience we can smell the food discarding. Wipe the wok with a paper towel to research about the new techniques. you are getting the authentic old dish with a new look and judge its tastes but on a regular basis best thing is remove any brown bits, but don’t wash. Q- What inspired you to be a chef at the first place? and unique plating. to have a sip of water after every tasting which keeps Reheat the wok or skillet over medium-high heat. Add A- Cooking was my passion since childhood I still Q- Which has been your prime learning throughout your palate clean. I’m very fond of Black coffee which another 1 tablespoon of oil and swirl to coat the base remember 1st time I cooked Gajar ka halwa for my the career so far? keeps me stimulated and also helps my palate. and sides. Add the dried chilies to the wok and and mother when she was coming back from my A- I’ve learned a most important thing of my life Q- What are the important elements in food stir-fry until just they start to blister, about 30 to 60 grandparents house after 15 days and I forgot to put before becoming a good chef first become a good preparation according to you? seconds. Add the leeks, garlic, and ginger and stir-fry sugar, I was in 5th standard. My father’s choice was human being. My kitchen has a zero abuse policy A- As per me the basics should be perfect, right use of for 2 minutes. Stir in sauce mixture and simmer until engineering for me but I chose Hotel Management as nobody can abuse any one in my kitchen even it’s me technology and complete knowledge of ingredients slightly thickened, about 1 minute. Add the fried my career in 2006 and in 2008 I decided that I will also who follow the same and because of the same are the main elements in food preparation. chicken, toss to combine, and remove from heat. become chef. reason my core team is with me from last 6 years and Q- How do you compare Indian food and Serve immediately. Q- How has your journey changed throughout the without your core team you cannot become a good international cuisine? How do you compare them on year that you are in the profession? chef because they are the people behind your the basis of selling proposition (economics)? A- I started my career with a fine dine restaurant who culinary success. A- Both the cuisines can’t be compared as they have was specialized in Mughlai and Punjabi food so my Q- How crucial is it for a chef to maintain diet and their own charm and era. Everyone like almost all the base was this cuisine only. I continued working in health during his work span? cuisines, it’s all depends on your palate and taste same cuisine for 4 years after that I joined another A- It’s very difficult to maintain diet because you have buds. We are in India so the selling proposition is chain of restaurant where I learned the Modern to taste the food which is going out of the kitchen for more of Indian cuisine because this is the food which Indian food and use of molecular Gastronomy. Life guests which is high in calories but you can’t help this. is eaten on daily basis. One cannot eat Pasta, Pizza, was completely changed after seeing all the modern So in daily routine we eat the staff meals which is Burger, Noodles, etc on daily basis as compared to our techniques of cooking and plating styles. again a simple food with less calories and have to do preparations of Dal, vegetables, rotis, biryani, etc. 130 131 Q- Which are the new trends emerging in the world The Chef quotes: 'My name is Gaurav cuisine? Raghuvanshi, I’ve persuaded my hotel A- Today people have become more health conscious management from Banarsidas Chandiwala and particular about their taste buds. Nowadays you institute of Hotel management, New Delhi. It’s get many guests who are Gluten, Wagon allergic been 8.5 years working in the food industry and earlier such types of queries were never raised but last year in April 2017 I was the winner of Nearbuy now we have to create these dishes also which Food Food Awards in the category of Best Chef becomes a centre of attraction and giving a new (Standalone Restaurants), Bangalore. Now I’m direction to the F&B business. working as a Chef cum Owner with Philtre The Bistro, Gurgaon. Our aim is to open 4 more Bistro’s Q- Do you think Chefs have reached a point where in next two financial years.' they are successful business? Which characteristics Chef's Recipe: have helped them to become successful GHEE ROAST LAMB CHOPS, GARLIC PICKLE entrepreneurs? CREAM A- Yes of course today’s generation chefs are well Ingredient Grilled Lamb Chops educated and full of enthusiasm and the best part red chilli whole 2 no Ruffy Shaikh with strawberry mint salsa they are young so the approach is very sharp and mustard 3gm Executive Chef at Peninsula Redpine clear. We are working in this industry from long time urad dal 5gm and we have seen and learned the practices which are star anise 1 no followed to run a restaurant then after working for so fennel seed 3gm ‘Food is memory, the art of cooking a meal for people camaraderie, coded language; long working hours many years for others why can’t we open our own garlic chopped 15 gm who are neither your friends nor a family person but and at the last but not the least work has to be brand and we can run it with more success because curry leaf 6gm still you feel connected to them. It’s the thought completed. we know what to target, what to serve and how to which inspires me the most’. But once u get used to it then the fun part starts. Only serve. fresh coconut 2 pics desi ghee 300gm Q- Tell us about the first big break that changed if you have passion for your work you will survive and everything? grow in any industrial kitchen. oil 1 liter Q- What essential changes did you bring to your style A- After completing my Diploma in Hotel of cooking to be different from other chefs? onion 5kg management from Rizvi collage I got an opportunity Q- What inspired you to be a chef at the first place? A- I don’t want to compare it with anyone because garam masala 50gm to work with the Olive Bar & Kitchen Bandra.I was the A- Eating good food, traveling, meeting new people & comparison shouldn’t be done. It’s not an easy job jeera powder 50gm 2nd person to join the kitchen team under the their culture inspired me to be a chef. everybody is doing a fantastic job in their respective coriender powder 50gm leadership of Executive Chef Dev malik .It took almost Food is memory, the art of cooking a meal for people areas. For me it should be different from what others chettined masala 40gm 3- 4 months of food trials to open the the first outlet in who are neither your friends nor a family person but are doing and if you do different then only people will coconut milk 300ml Bandra.I think that was the first big break I got as I was still you feel connected to them. Its the thought which come to your place so my approach is to serve Indian star anise powder 5gm completely raw and eager to learn new things. inspired me the most. Soul Food with a Global touch which means the Method : Q- When did playing with recipes & spices start for I was most influenced at the point of my career when I authentic recipes to be served in a modernized way. 1.heat the oil and ghee add red chilli , mustard , you? got exposed to food of different ethnicities around Q- What are future challenges do you foresee in urad dal, star anise, fennel seed, cracked it. A- While working with Carnival Cruise at the last day the globe and saw how food can have a big impact on future emerging in food business? How as a chef do 2 add curry leaf and garlic cooked it until garlic of the ships itinerary we have grand gala buffet laid for our lives and health. you prepare yourself to brace that challenge? look golden brown. the Cruise shippers. For that particular night a special A- Challenges as per me will be again the same that 3than add onion chopped cooked until when it Buffet menu is prepared wherein all the chefs get an Q- How has your journey changed throughout the how will you be different from others because today become golden brown. opportunity to make a dish, be creative, play with year that you are in the profession? everyone is doing molecular gastronomy, modern 4after that add grading fresh coconut and cooked ingredients and spices. I think that concept made a food, fancy crockery’s so for better business you A- In my last 19 years of journey from a Chef trainee to it. deep impact on me to develop my culinary skills with should be different from others. As chef I’m preparing an Executive Chef I have seen so many changes in 5add garam masala, coriander powder, jeera recipes, ingredients & spices. myself from today only, It’s all about the R&D, thought culinary profession .Right from a regular gas burner to powder, chettinaed masala. Q- What is life in the kitchen for you? process. So everything is in pipeline and focus is clear an induction plate there has been so many good A- I will be very honest and straight up its hard & for our future projects. 6add coconut milk powder and cooked until changes in the culinary department. 19 yrs ago a when oil flote that gravy than add star anise difficult. There is always a chaotic dance of a dinner there use to be only regular fridges and deep fridges About the Chef powder and switch off flame. rush, constant personality clashes, as thick as blood 132 133 but now days even a small 200 sq ft area kitchen will Cleanliness and Hygiene Q- What essential changes did you bring to your style garlic, salt, pepper & olive oil. have a blast chiller and an rational combi oven. Proper cooking methods and process, holding of cooking to be different from other chefs? • Grill the lamb from both the side till you get nice Technology has played a vital role in bringing up good temperature A- Be simple and creative while choosing any style of grill mark and finish it off in oven for another 10 changes And last but not the least avoid raw & cooked food cooking.Dont complex it in a name of fusion. mins Q- What things have you seen changing in cuisines contamination Patrons are not fools they know what they are being and food business when you began your career and Q- How do you compare Indian food and served. I always try to use fresh local produce. For Strawberry Mint Salsa: now? international cuisine? How do you compare them on Q- What are future challenges do you foresee in Ingredients A- When I started my career people where not that the basis of selling proposition (economics)? future emerging in food business? How as a chef do Fresh Strawberry 100 Grm open minded when it came to food. They preferred A- Indian food is one of the favorite cuisines of the you prepare yourself to brace that challenge? Fresh Mint 50 Grm their regular meat with some starch and veggies But people but due to globalization people all across the A- Global warming will come in effect in terms of Fresh Coriander 50 Grm now a days it’s the world of Diet conscious people country have started to get accustomed and enjoying growth & productivity of agriculture of crops. Climatic Fresh Onion 20 Grm where vegan food, non dairy milk have taken over. the international cuisine .In Mumbai itself if take a variability and change, and the consequent rise in Fresh Tomato 30 Grm Customers are more open to try and taste world survey of hotels and restaurants you will find world abiotic and biotic further stresses the challenges.The Lemon 1 Pcs cuisine .Contemporary style of cooking has taken over cuisine has completely taken over India cuisine. There outcome will be hunger and food insecurity. Salt 3 Grm the food business. It’s the era of Modern style of are more buyers in market for international cuisine In order to not to break the chain of demand and cooking and food presentation where Molecular compared to Indian cuisine supply, as chef wastages, over production has to be Pepper 3 Grm gastronomy has been the back bone. Q- Which are the new trends emerging in the world controlled. Seasonal vegetables should be used. Q- Which has been your prime learning throughout cuisine? Q- A synopsis of your profile in 100-150 words. Method the career so far? A- Innovative food parings A- A self motivated, constantly curious person who • Chop strawberry, parsley, coriander, mint onion A- Every single day has been prime learning period for Molecular gastronomy thinks global but eats local and tomatoes. me in my career. Not even a single day went without Take away, flying food, food truck I have been traveling whole my life for culinary • Toss all the chopped ingredients with lemon juice teaching me something new .But my most important Cooking with sous vide, smoking food & meats experiences. salt & pepper days were at the Brasserie restaurant in Grand Plate presentation & garnishes of dishes. These are After completing Hotel management from Rizvi • Served the along with the lamb chop Cayman Island. Under the leadership of Dutch some of the trends emerging in world cuisine collage started my career with Olive Bar and Kitchen Michelin star Chef Jurgen.For Almost 2 year we never Bandra.I was involved right from pre opening. Was For Barley& Pumpkin had an ala carte menu. There was a Bon Vivant working with carnival cruise lines for 2 yrs Ingredients concept of 13 course food menu .It was our daily Q- How is India developing its food habits and Worked and lived in Cayman island for 9 yrs.It is one of Barley Rice 50 Grm special menu where the chef never repeated its simultaneously changing the course of F&B the most beautiful place and famous for fish and Fresh Pumpkin 50 Grm dishes. business? seafood Fresh garlic 10 Grm Q- How crucial is it for a chef to maintain diet and A- People travel a lot now a days. F&B business is just I have Total 19 yrs of work experience. My last work health during his work span? not limited to hotels and restaurents.You will find an Olive Oil 10 Ml Food & Beverage outlet almost everywhere say it a was with Bellona Hospitality under the leadership Mr. A- Long working hours doing physical activity needs Salt 5 Grm mall, clubs, business center or even at food trucks. Romil Ratra.It was a very good learning experience. lot of energy especially when you are working near Black Crushed pepper 5 Grm There is a 100% boom in market because of demand heat and fire. Your body should be well groomed to Fresh parsley 5 Grm and supply. Chef’s Recipe: adapt such kind of working conditions. Your body should be well hydrated all the time as you will be Q- Do you think Chefs have reached a point where Grilled Lamb Chops with strawberry mint salsa Method: they are successful business? Which characteristics sweating it out .Regular cardio work out is must. Ingredients 1) Soak the barley rice & boil it till it is cooked have helped them to become successful Q- How do you manage to control your taste buds Newzealand Lamb Chop 400 Grm 2) Peel and cut the pumpkin into cubes and toss it entrepreneurs? and eating while cooking? Fresh rosemary 5 Grm with oil, salt & pepper. Roast in the oven for 15-20 A- Yes, Chefs now days are definitely recognized as A- You always have to cleanse your palate after you Fresh garlic 10 Grm mins till it is cooked properly successful businessmen. You have to be self taste the food. It could be a citrus flavor fruit, bread, Olive Oil 10 Ml 3) Heat olive oil in pan sauté onion, garlic; add boiled disciplined, dedicated, innovative, and creative, be an plain or salted crackers or just a glass of water to get Salt 5 Grm barley rice to it. Add roasted pumpkin to make a open minded person to try out new things. the flavor of one food out of your mouth Black Crushed pepper 5 Grm ragout while adding all herbs & seasoning Invest money by going out to good restaurant and Q- What are the important elements in food Fresh parsley 5 Grm 4) Serve hot barley pumpkin ragout on the base of having good meal. Cooking in between four walls is preparation according to you? plate. Put grilled lamb chop on top of it and top it not a trend anymore, having a live and open kitchen is A- Quality of fresh produce, meats, fish etc up with strawberry mint salsa the key to a successful entrepreneurs Method : Storage area and temperature of food ingredients, • Marinate Lamb chop with chop rosemary, parsley, 134 135 Paul Kinny 212 All Day Bar

Q- What is life in the kitchen for you? just trying to hone my skills and to progress to the A- Cooking has been one of the greatest teachers in next step. developing my character/personality. Beyond the Nowadays, food is a different aspect for me importance of checklists, large amounts of caffeine or altogether – it brings out the balance in my life, not tea for that matter and comfortable footwear, It can just in my career and the food I cook today best be rewarding to another level or on the other hand it describes who I am. Overall, food means the future to can quickly turn into a life lesson which can make you me. It’s a career path for people who are passionate, humble & feel grounded – but at the end it leaves you go-getters and who have the flare to create with a choice – either throw in the towel or try again. something new and refreshing every day. At the end I’ve learned a lot from my experience over the years. it’s meant for those who want to share the love of Some lessons learnt were not necessarily new but at food with people. the end – it’s guided me both in and out of the kitchen. Q- What things have you seen changing in cuisines Q- What inspired you to be a chef at the first place? and food business when you began your career and A- During my adolescent days I was exposed to now? different varieties of food of different ethnicities and A- Over the past two decades what not has changed! understood on how food has impact on bringing When I started training at the Zodiac Grill in 1992, red people together and on our lives as a whole. That and yellow peppers, zucchini etc were imported and along with helping my mum to cook in the kitchen has handled like gold; today these vegetables are left a lasting impression on me. I fell in love with it available at the local Bhajiwala. instantly and it inspired me to become a chef. Also Right from the concepts of what restaurants used to there are not too many jobs in the world which pay follow earlier and in terms of food trends, I’ve seen a you to eat food. complete 180 . During the past 5 years, the Q- How has your journey changed throughout the advancement in technology and communication is year that you are in the profession? increasing the patron’s awareness of the food A- The way I think about food today has completely industry and the ways they find, eat and dispose of changed since when I first started out in the culinary their food. Similarly food deliveries have skyrocketed world. Starting out, I was eager to learn as much as I over the years and now play an integral part in the could grasp and long to work with ingredients, spices, food business as well. Spaghetti Aglio Olio tastes and techniques. It was a tedious process but I Q. Which has been your prime learning throughout was hooked in the restaurant and spend as much time the career so far? 137 A- Patience. Throughout my career I’ve learned that I cuisine? completely different cooking style opposite to a spearheading the functioning of Bellona Hospitality, can’t rush things. Just like everything else, it takes A- 1. Healthy food options will continue to grow in commercial chef. While at the fine dining restaurants the food and beverage arm of Phoenix Mills, and time and planning to get things done the right way. 2018. 2. Delivery platforms in India will do way better we were used to imported ingredients, the challenge oversees the kitchens of nine restaurants across Sometimes, pushing or forcing something that isn’t than the previous year. 3. Unpretentious food menus here was to use everything local. Also the use of Mumbai, Pune and Bengaluru. ready is probably the worst thing to do. Also for the will make a way back. alternate grains and flours was eye opening. His passion for different cuisines from all over the fact that success is temporary and a chef is as good as Q- How is India developing its food habits and There was also the learning of using slow juicers, globe is what got him into the culinary business. his team so you better train them right. simultaneously changing the course of F&B dehydrators and fermentation gadgets which was When it comes to food, he swears by these three Q- How crucial is it for a chef to maintain diet and business? encouraging. prerequisites; seasonal & fresh produce, health during his work span? A- As one of the fastest growing economies, there are My core philosophy of seasonal local produce, uncomplicated flavours and high on visual appeal A- Extremely. Now-a-days many chefs are finding the a few factors that have really changed the F&B sublime taste, texture and eye appealing food won’t with sublime textures. As much as he likes his food ways around weight gain and tackling it with ease. At business and how one interprets it in India now: change. fancy, back at home he indulges in yellow dal with the end – even with unique challenges like being - A large share of the young population prefer eating Q- What future challenges do you foresee in future handful of spinach in it. around delicious food through the day and a stressful out, visiting new restaurants and have started emerging in food business? How as a chef do you job which involves late hours, we need to stay fit for exploring foreign cuisines. This is due to the prepare yourself to brace that challenge? Chef's favorite: our own betterment and lifestyle. I ensure that in the convenience factor with their current lifestlyes. A- Challenges have always been a part of a chef’s life SPAGHETTI AGLIO OLIO day depending on my schedule I find an hour to - With increasing disposable incomes, it’s completely and experience teaches you to use them to your INGREDIENTS workout. changed the number of times people visit restaurants advantage. The challenges 25 years back when i Spaghetti Pasta 160 grams Q- How do you manage to control your taste buds / cafes. started my career were different from those today. I Olive Oil 40 ML and eating while cooking? - Consumer Lifestyles have changed over the past have been a chef in the pre internet era so won’t be Garlic 20 grams A- Taste small amounts of food all day long but rarely bogged down without the net. decade – people are more focussed with the brands Celery 20 grams do I eat a full meal, there are times when you think not In today time finding the right company who they associate with and tend to exert more emphasis Chilli Flakes 10 grams a morsel more but then you have to do what it takes to on a healthy lifestyle – which in turn has caused a understand your style of cooking and lets you flourish Butter 10 grams ensure consistency. Unless its dal and rice at home change in food habits. with that is rare. I will always work on a recipe first and Basil 20 grams with some fried fish. - People have been exposed to new experiences – then the cost and never vice versa. Though I have to Parmesan 15 grams Q- What are the important elements in food both regional as well as global which has also confess that I have been lucky most of the times. If preparation according to you? emphasised a shift in food trends you’re able to surprise your guests, teach your staff Parsley 5 grams A- Three prerequisites: seasonal & fresh and local - The use of social media: Hands down the biggest and make profit for the company it can be a win win. produce, uncomplicated flavours and high on visual medium which people use to share their experiences Holding on to trained staff who understand your Method: appeal with sublime textures. and influence others as well. philosophy is a challenge as good staff is always in 1.Boil the pasta in salted water for 9 minutes. Cook it Q- How do you compare Indian food and Q- Do you think Chefs have reached a point where demand. The magic is to hold on to key team till its al dente and drain it. international cuisine? How do you compare them on they are successful business? Which characteristics members which them can ensure a smooth operation 2.Take a sauce pan; add some olive oil, garlic, onion, the basis of selling proposition (economics)? have helped them to become successful ensuring proper processes, training and monitoring, celery, salt and pepper to taste and chili flakes. A- In today’s time there is nothing local or entrepreneurs? 3.Sauté the mixture and add the al dente pasta to it. international. With the ease of travel and the A- Chefs because of the nature of job they do always About the Chef Mix it thoroughly. internet, borders have shrunk, this has made follow a thought process of a business man. Chef Paul Kinny’s passion for innovation along with his 4.Garnish with parmesan and parsley and serve. available various options for the guest to choose They have attributes of creativity, handling work witty yet humble approach has given him quite the from. Today’s guest is knowledgeable of the pressure, adapting to various work pressures, cost name in the culinary world. He is a respected name in internationally available cuisine and he is unwilling to management, leading and working with a team and the culinary circles who is known for helming award- accept anything which is mediocre. good market knowledge. winning restaurants, has cooked for celebrities such While in dinning out options Asian and “Continental” I only reason I wouldn’t want to get to that is I rather as Bill Clinton, and worked with Sachin Tendulkar to are the first two options, Indian cuisine follows a close work in a hot kitchen with lots of action then get set up his restaurant. third. It is difficult to sell Indian food at high price bogged down by spread sheets. With a career that spans over two and a half decades, points unless you sex it up and use international Q- What essential changes did you bring to your style Chef Paul Kinny has quite a few accolades to his credit. ingredients or go down the Modern Indian Route. of cooking to be different from other chefs? After spearheading the award-winning restaurants at Having said this a Good traditional Indian Restaurant A- Change is constant for growth even when it comes both Intercontinental and The Palladium Mumbai, will never go out of fashion. to cooking , when we worked on the concept for 212 Chef Paul Kinny or fondly known as PK is at the helm of Q- Which are the new trends emerging in the world all good it was about clean eating and I have adapt a the culinary activations at Phoenix Mills and is 138 139 Diwas Wadhera Executive Chef – Crowne Plaza Hotel, Mayur Vihar

' Being a Chef is not easy as one has to have fire in the profession that chooses you but you don't. Hence belly to choose this profession as career' only who could sustain the pressure and enjoy the smell of various ingredients over any other essence of Q- Tell us about the first big break that changed life stick to the arena. everything? A- Well I started my career with The Oberoi and ever Q- What inspired you to be a chef at the first place? since then, I moved to various other organisations and A- Well food was my choice at an infant level and it was always breaking the ice with new expectations. white uniform was always driving me to be there. But my current role (Crowne Plaza Mayur vihar) had loved to watch khanna khazana and Mr. sethi cooking different challenges and opening up Banquets is not on TV hence I made my mind to get into this easy task. Blessed to have my mentor as Mr. Vikas who profession. It was my hobby (cooking ) which turned not only assisted me but also made us learn the into profession. importance of each and every bit of planning. Journey was not like walking on cake but crossing the hurdles Q- How has your journey changed throughout the every day. year that you are in the profession? A-The journey has 360 degree changed from Ancient Q- When did playing with recipes & spices start for cooking to fast food, healthy, convenient, popular, you? organic, molecular and now indigenous. A- I was very innovative and cooking was started at the age of 8 years in my case did few funny mixing by Q- What things have you seen changing in cuisines alloo bhujiya and tomato ketchup combinations to and food business when you began your career and various variations in noddles. Bread was one of key now? ingredients in my child hood. and never looked back A- In the beginning of my career, we used to focus on once got a chance to step in this profession. authenticity and originality of the dishes. The experience in the kitchen was considered to be of Q- What is life in the kitchen for you? highest level. but now it is changed to innovation, A- Life is not easy one has to have fire in the belly to creativity, options and that is the reason that young Murgh Ki Chaamp choose this profession as career. Also it is this generations have come up to driving seat.

141 Q- Which has been your prime learning throughout Q- How is India developing its food habits and the career so far? simultaneously changing the course of F&B A- Working with leading brands and quality of chefs, business? inculcating knowledge from books, seniors, internet A- Well the younger generations at various levels in and travelling have been prime reasons for me to MNC's and corporate world have courage to dine out learn and grow. Sometime parting knowledge also frequently at various food joints with or without adds up vast to your archery. occasions. the social connectivity is also a reason for the boom in this profession. Q- How crucial is it for a chef to maintain diet and health during his work span? Q- Do you think Chefs have reached a point where A- Well it is famous that we eat for others hence we they are successful business? Which characteristics have to be fit and of course reliable for our clients. The have helped them to become successful operational hours are longer hence the fitness needs entrepreneurs? to be considered on priority. A- Chefs are always preferred and manage the show above all others as they have considerably better Q- How do you manage to control your taste buds understanding of timings and importance of and eating while cooking? delivering the products. They manage the expense A- Well it is always keen to control and manage the and other overheads better. also because the taste of dishes as per the guest preferences. Some professional requirement is to be versatile hence they time a little tweak to the originality can also play understand things better. wonders. Q- What essential changes did you bring to your style Method: drive changes in professional food with the latest and Q- What are the important elements in food of cooking to be different from other chefs? Clean and wash the chicken thaigh and marinate with updated trends in gastronomy techniques and fusion preparation according to you? A- Simplicity and going back to roots, Cooking it Ginger garlic paste and add salt, Lemon juice and keep cooking styles. A- Fresh ingredients, quality of equipment, great indegeniously. Minimizing the complications at for 30 min. Add hung curd and all the spices and keep With the rising focus on hygiene and quality, as a Chef skills, pleasant mind, and soothing environment. cooking. in refrigerator. Cook inside tandoor by applying oil as i believe that in today’s context, it is important, as the and when required. taste and presentation. All aspects constitute the Q- How do you compare Indian food and Chef's Recipe: About the Chef base ingredients in the kitchen at Crowne Plaza. international cuisine? How do you compare them on MURGH KI CHAAMP 'I have 19+ years of solid experience and association the basis of selling proposition (economics)? Ingredients with luxury and upscale hotel chains including Oberoi, I am delighted to have an opportunity to be with A- Indian food is of great connoisseur challenge as it Chicken Thigh (with Bone) 800 Gms Hyatt, The Claridges, Radisson, and The Taj Crowne Plaza hotel which presents various avenues involves various ingredients and one needs to Ginger chopped 10 Gms Chandigarh, Wild Flower Hall at Shimla, Eaton Smart for learning and development under the banner of understand the role of each of them. It is the major Salt 15 Gms Hotel by Langham Hospitality, Mosaic Hotel and IHG IHG', quotes Mr. Wadhera reason that the taste buds needs to be active. I mean Garam Masala 25 Gms Crowne Plaza mayur vihar. Also I bring a combination dal makhani could be a dal makhani at various Ginger Garlic Paste 30 Gms of finesse, variety and functionality. restaurants but one needs to understand what stands Curd 100 Gms As a chef I am specialized in Indian and Continental out the dish from the league. in terms of commercials Mace Powder 6 Gms cuisine, Born and brought up in Delhi. I started and economic we are far preferred and soothing to all Elaichi Powder 6 Gms learning cooking at the age of 14 which was an major competitors of our cuisines. Oil 50 Ml interest turned into hobby and finally profession in Leetuce 30 Gms the later years. Regional specialties have been my Q- Which are the new trends emerging in the world Cucumber 100 Gms passion and driving force which has now become my cuisine? Tomato 75 Gms forte. A- Modern Indian cuisine/ fusion is still in and Onion 100 Gms In constant pursuit of perfection, I am continuing to preferred for the moment. Mint Chutney 100 Gms 142 143 Dheeraj Bhandari Celebrity Chef

‘Life in a kitchen requires dedication, patience and basic Indian food from him. After enrolling in Hotel exceptional mental strength and passion. This is a job Management Diploma, I started learning basic of food that is both physically and mentally demanding, production and different cooking technique. After where you are expected to give 100%, day in and day some years of experience together & with passion of out without compromising from quality’ cooking, it started reflecting on my culinary skills. That is why everyone use same recipe and ingredient, Q-Tell us about the first big break that changed but the outcome is different. everything? The child inside me is always keen to play with A- My Life is full of twist and turns. I never thought of ingredients and innovate a new dish. becoming a professional chef. But my passion and hard work leaded me towards my destiny. My first Q- What is life in the kitchen for you? appearance at TV Show Quick Cook for Care World TV A- Whenever I enter in my kitchen it is very important channel turned to a celebrity status and I became a to me feel a sense of respect and a sense of love for well known face of charming Indian hotel industry. my work. You should feel proud to cook for someone After that I never looked back. Now I am associated because everything starts from stomach: birth & with different international brands, publication house hunger. Tasty and healthy food always brings blessing and hotel management schools. Since childhood and for you. But on the professional side, cooking food is till now I always remember the sentence that my just one small aspect of a chef’s job. Its combined with parents used to tell me “To be a better person in life managing team, planning, budgeting, sales, and to get success you must work hard, the result of purchasing, training and many more. For me, life in a hard work is always rewarding, so you have to work kitchen requires dedication, patience and exceptional hard.” Hard times make you stronger to face different mental strength and passion. This is a job that is both situations. physically and mentally demanding, where you are expected to give 100%, day in and day out without Q- When did playing with recipes & spices start for compromising from quality. you? A- My Father is my biggest inspiration to become chef. Q- What things have you seen changing in cuisines He was a chef for the National Carrier Indian Airlines. I and food business when you began your career and Fusion Indian Caesar Salad always love to cook together with him. I had learnt now? 145 A- Changes are mandatory for development of any experience tastes that are sweet, salty, sour, and you will find every cuisine like Japanese, Mexican, around with balsamic vinegar. cuisine and food business. Cooking techniques and bitter. Controlling your taste buds is an art and learnt Thai, Italian etc. food culture need to be upgraded time to time for the by only experience. As a chef I continuously taste my Even you can find fast food restaurants, take away, Q- What are your social future plans? betterment of any cuisine. The comparisons between food before serving to my valuable guests. I love to eat formal dining, Bistro experience in India. A- I never make future plans. I Love to follow my my starting stages to now, I can proudly say chef sweet but excess sweet quantity can kill my salt taste Q- Do you think Chefs have reached a point where passion and rest leave on my luck and hard work. As I communities are doing a fabulous job to promote buds. So, I always taste food in small quantity. Big they are successful businessmen? Which belong to Uttaranchal state of India, my dream is to food business or any cuisine. In recent years, chefs are portions or heavy meals can destroy your eating characteristics have helped them to become bring underrated Uttaranchal food in front of the focusing on health, usage of local ingredients, new healthy habits. successful entrepreneurs? world. These is lot of pure, healthy, and unknown cooking technique, regional cuisines etc. A- As a chef, take pride in what you are doing and ingredients in the valley of Uttaranchal remaining to Q- What are the important elements in food believe in what you're doing. You can do anything you explore. Hopefully through this social platform my Q- How crucial is it for a chef to maintain diet and preparation according to you? want. If you believe in what you're doing, you can do voice will go our related state authority. I wish I can to health during his work span? A- Cooking is a combination of imagination and anything. represent myself as a food brand ambassador of A- Chefs who work in different shifts sometimes skip creativity. Apart from these points, Concentration My advice is not fearing making mistakes. I’ve made a Uttaranchal government in arena of food and culture. meals, eat irregularly, eat unhealthy food, sleep less while cooking, timing of using spices and freshness of lot. It’s how you learn. If you’re going to be an or more and may find it hard to keep up a regular ingredients matters to me. You should be happy while entrepreneur, you need to accept that you’re going to Q- Role of social media in today’s industry for chefs? exercise schedule. Shift workers are at higher risk for performing cooking and it will reflect on your dish. make mistakes from time to time. As a creative person A- I personally feel that it’s easier these days to let the weight gain, weight loss and heart disease as well. Fresh ingredients can be an essential secret key for a and working in a creative industry, I’ve also taken a world know who you are and what you do because of Healthy eating and exercise help improve your sleep dish. It gives natural colour, improved taste, firm few risks, which haven’t always worked out. The point Social Media. He says, “With the help of social and your overall health. texture and flavour to the food. The third major thing is to learn from them and take those lessons forward – platforms, one can be easily being recognized by their Below are a few tips for chef’s community to stay in food preparation is timings for using spices for they help make you the entrepreneur you are. hard work hard and when one is doing something healthy. example, we cannot use turmeric powder in last. we different from the regular work. When I was working 1.Control your caffeine consumption. Limit caffeine should cook it with other spices to get proper colour Q- What essential changes did you bring to your style for Care World TV channel, the legendary Chef intake to four to five hours before the end of your shift and flavour. of cooking to be different from other chefs? Sanjeev Kapoor wished me best of luck for my new (caffeine stays in your body for many hours) to help A- After years of experience, I believe in the project. It was a great motivation for me to do new your body wind down for home and relaxation. Q- How do you compare Indian food and philosophy of keeping the taste and flavor of food things without the fear of failure.” Chef Vikas Khanna 2.Drink plenty of water. Your body often signals international cuisine? authentic but aim at representing it in a modern way is his role model and one of his biggest inspiration in hunger and thirst in the same way. Bring a water A- In today’s world there’s three cuisines which are to compete with current culinary trends. While the culinary world. His journey from a small town of bottle to work and fill it often. Not only you save very famous among people — Chinese, Italian, and cooking, give extreme importance to concentration, India to a world class Michelin star chef inspired him money on bottled drinks, but you infuse your body Indian. If you are in India you would find food stuff like timing of using spices and freshness of ingredients to keep working towards his goal. Itruly believe in the with water, fruits or a citrus slice for an added flavor Momos, noodles, pizza and pasta in every corner of towards the preparation of the perfect dish. I also try thought, " Where there is a will you will find your boost without the calories. India. Same with the Indian food you will find to influence people around me to eat healthy food way." 3.Exercise moderately. Try to take walk up and down everywhere in the world. Even British national dish is and stay healthy. stairs, stretch before or after your shift or during your tandoori chicken belong to our Indian cuisine. Before Chef’s Recipe: breaks. People who exercise not only burn more people used to think Indian food was only spicy and Q- What is your favourite dish? FUSION INDIAN CAESAR SALAD calories during the day, but they sleep better as well. does not having any taste and flavors. Now this myth A- Always people ask me about my favorite Dish and I Serves 4 people is breaking and people are understanding difference 4.Get the sleep you need. Chefs who sleeps they always keep it simple. Dal rice khichdi with curd, ghee Preparation Time 10 to 15 minutes between spiciness and flavors of Indian spices. recommend seven to nine hours each day are and raw onion prepared by my mother always bring a Ingredients healthier, fitter, and less likely to suffer from obesity big smile on my face. Truly a simple dish but made Iceberg lettuces 01 round, hand plugged into small or other health issues than those who don’t sleep Q- How is India developing its food habits and with lots of love. bite size well. Remember that you can space out sleep with simultaneously changing the course of F&B Broccoli florets 30 grams, blanched in salted water naps, if a single period of rest isn’t possible with your business? Q- Your Favourite ingredient? Baby corn 30 grams, diamond shapes blanched in schedule. A- The eating habits in the Indian culture are largely A- Balsamic vinegar is my favourite ingredient. It is salted water based on religion and tradition. A high-vegetable diet very dark, concentred and intense in flavour. Its sweet Zucchini 30 grams, roundels shapes blanched in Q- How do you manage to control your taste buds with no beef and generally no pork is common in and sour taste is always attracting me toward himself. salted water and eating while cooking? India. Now Indian are shifting towards English culture Its only among few ingredients can be used in both Black olive 8 no’s A- Taste buds are sensory organs and allow you to and trying to explore different cuisines. In metro cities sweet and sour dishes. There is a lot of scope to play 146 147 Cherry tomatoes 8 no’s, cut into half Yogurt 250 gram, lightly beaten Mixed pickle 30 gram, pureed Cumin powder 5 gram, roasted Parmesan cheese 20 grams, shaving Bread slices, for croutons Parsley 20 grams, finely chopped for garnish Garlic 4 clove, finely chopped Fresh mint 10 grams, finely chopped Salt and pepper to love

Method 1.First we start with salad dressing, in a bowl take yogurt add pickled puree, cumin powder, garlic, mint salt and peppers. 2.Mix them lightly with help of whisk and you will get Firecracker Shrimp Waffle Sandwich smooth Indian Italian Caesar dressing. 3.In a large salad bowl take hand plugged lettuces, zucchini and broccoli, and Caesar dressing. how and from where did they get their taste to the 4.Toss them with lightly with wooden spoon, and dishes. This quest and the subsequent following years Divide salad into four equal portion. led to my passion for being a chef. 5.Keep some vegetables for garnish on top of salad. 6.Pick a fancy salad bowl; neatly arrange salad leaves Q- When did playing with recipes & spices start for you? in a bowls, topped it with vegetables, cherry tomatoes, olives and parmesan shaving. A- It was very early for me. I was lucky to have meal planning classes in my school in class 8. We were 7.Garnish with chopped parsley on top. taught simple dishes like an omlette which I wanted to 8.Serve instantly Accompaniment with garlic bread bake rather than fry or a vegetable poha biryani. This croutons. was my first interaction with ingredients and it was 9.Enjoy my twisted salad treat enjoyable indeed. But yes once you are into the industry you should only experiment once you About the Chef: get the proper knowledge of all ingrediants and their Chef dheeraj bhandari is Indian celebrity chef, Avinash Jha uses. Executive Chef, Jaypee Vasant Continental Traveller, blogger and food photographer. He is regular columnist with Amarujala Rupiyan magazine, Q-What is life in the kitchen for you? Mussoorie Times newspaper, Incredible chef ‘This quest brought me here and my passion made me A- I would put it the other way round, Kitchen is life for Magazine, Femina Hindi Magazine, culinary Tales a chef’ me. Yes we do have long working hour and early blogs, plattershare and many more. He is also hosted morning wake ups but it’s the passion to cook good tv show Quick cook for care world tv channel. Over Q- Tell us about the first big break that changed food that fuels us as Chefs. the years he had worked for some of the world’s most everything? recognised brand such as Ambassador Sky chef, the A- I feel that to become a good chef one needs to be a Q- What inspired you to be a chef at the first place? Claridge’s hotels, the Eros intercontinental hotels, foodie, only then we can get exposed to numerous A- I come from a Brahmin family, where we never use star cruise, the royal Caribbean cruise liners, the tastes and variety of dishes that exist. Being a Delhite I to eat non vegetarian food. We would go outside to Google Gurugram and Mosaic hotels. My philosophy was exposed to numerous cosmopolitan tastes. For have, so it was something which I could only taste and of life is cook tasty food and share happiness through me, my visits to old Delhi and the nearest Choley not see how it’s cooked. This quest brought me here it. bhature shop in Karol Bagh left me wondering as to and my passion made me a chef. 148 149 Q- How has your journey changed throughout the ill. One needs to do daily exercises and maintain a ingredients and fusion cookery are the new factors Chefs Recipe: year that you are in the profession? healthy balanced diet to maintain oneself. influencing food today. FIRECRACKER SHRIMP WAFFLE SANDWICH A- In the course of my career there have been a lot of INGREDIENTS changes. There have been major technological Q- How do you manage to control your taste buds Q- How is India developing its food habits and Waffle 1 Port advancements. New techniques and presentations and eating while cooking? simultaneously changing the course of F&B Prawns Black Tiger 35 To 40 Pc (3 Nos Cut X 2) have been changed or improvised. New Cooking A- It’s a very complex situation when your are cooking business? Salt 1kg Pk 2 Gms styles such as ageing of meats, suave have replaced salt and spice and your are asked to taste sugar. The A- In India, people have been exposed to various Crushed Black Pepper 2 Gms the traditional braising and broiling. Also with solution lies in small tasting bites and rinsing the international flavors and ingredients, which have Chilli Paste 5 Gms professional growth, more emphasis is on the need to mouth before tasting two complex foods. Oral been developed and appreciated over a period of Farm Egg Golden 55gms (1 No) concentrate on various other issues of costing, Hygiene also plays an important role. Red wine, green time. Healthy food and its uses have vastly influenced Panko Crumbs 50 Gms staffing and management other than just cooking. tea and coffee is also a very good platte cleanser. the eating habits of a common Indian. Now in hotel or restaurant, customers look for a healthy, tasty and a Refined Oil 50 Ml Lettuce Iceberg Base 30 Gms Q- What things have you seen changing in cuisines Q-What are the important elements in food quick meal, which was not the case earlier. Staple and food business when you began your career and preparation according to you? diets, Vegan, Fusion, and Grills are all gifts of the Tomato Salsa 20 Gms now? A- The most important elements while food changing ‘F&B around the world. Fried Noodles 20 Gms A- When I started my career in 2000, food used to be preparation are :-1. Availability of fresh ingredients , Cilantro Lime Aioli Base 50 Gms more of a passion, but now it’s a huge industry. With 2. The cooking medium , 3. The skill of the cook and , Q- Do you think Chefs have reached a point where the technological advancements and the ease of 4. Passion and patience. they are successful businessmen? Which METHOD: approach to the internet, the world has become very characteristics have helped them to become 1. Make the waffles. close. The availability of new and imported Q-How do you compare Indian food and successful entrepreneurs? 2. Season butterflied prawns with salt & pepper, add ingredients has increased, of which some are grown international cuisine? How do you compare them on A- Yes, Chefs have become very successful chilli paste, crumb & fry. indigenously now. Earlier we opened restaurants with the basis of selling proposition (economics)? entrepreneurs. It’s their knowledge of the right 3. Spread half the aioli on tortilla. Spread lettuce, emphasis on authentic food and cuisine, now it has A- Indian food is very diverse. It has vast ingredients ingredient, its usage, storage and the technical fried noodles & salsa. been taken over by restaurants with different F&B and their uses differ from state to state and region to knowhow of producing a dish consistently makes 4. Place prawns on the above. Cut into two. concepts and approach. Fast food and quick service, them the best bet to be good restaurateurs. region. In Indian cuisine one cannot just follow one 5. Serve with lettuce head & fries & remaining aioli. buffet restaurant culture has evolved tremendously. recipe as it varies from house to house, the The way F&B is sold today is very different to what it acceptability is on how good or tasty one can make it. Q- What essential changes did you bring to your style was way back in 2000. Now it’s sold all through the Note: 2 pcs waffles to be made in the smaller machine Whereas in international cuisine the ingredient base of cooking to be different from other chefs? internet in terms of packages and deals, initially it was with same amount of batter. is more defined and the recipes are all standardized as A- I am a learner. I constantly evolve myself by a lavish A la carte culture. New machines have per their origin. Variations can only occur in style of knowing and experimenting with my food. I try to evolved; chefs in India have very good international About the Chef: plating or presentation. Indian food is more whole infuse authencity with modernity keeping in mind my exposure. Cuisines that were not known much, have sum as the grains always supplement the pulses and customers and their preferences. With more than 16 years of experience from different come up drastically and are being appreciated by the the meats where as in international food they are domains of the hotel industry, the Executive Chef guests. Hence there has been a complete turnaround Avinash Jha at Jaypee Vasant Continental brings an separate meal courses accompanied by either starch Q- What future challenges do you foresee in in the last decade. exquisite culinary experience to your table. A master or roughage. Selling and storing international food is future emerging in food business? How as a of taste and flavors, his passion for food is reflected in more feasible as this involves a minute cooking where chef do you prepare yourself to brace that Q7- Which has been your prime learning throughout as Indian food needs prior cooking and proper challenge? his creations and his eagerness to stand and deliver. the career so far? The kitchen in particular witnesses his expertise in storage. Cost involved in Indian food s are towards the A- With the flourishing of standalones & new A- Patience & attitude to learn has been my prime higher side as the preparation methods and concept restaurants, the food business has become both Indian and International cuisines. learning. By implementing them, I have gained my ingredients are more complex. In international food very challenging. There is cut throat competition After completing his graduation from Institute of expertise in Indian cookery, namely Rajasthani and the preparation are basic and simpler. Indian amongst small and big players, each challenging their Hotel Management, Applied Nutrition and Catering Khad cuisine. restaurants always operate on a higher cost as own counterparts. The key to a successful and long Technology (National Council), Bangalore in 2000, compared to international cuisine restaurants. lasting F&B operation is to evolve & change the Chef Avinash Jha started his career with the ITC hotels Q-How crucial is it for a chef to maintain diet and restaurant in terms of the complete product. and was associated with leading hospitality groups health during his work span? Q- Which are the new trends emerging in the world Different tastes and cookery methods should be in the country. His desire to learn and excel makes A- As a chef you are exposed to various strenuous cuisine? evolved to get the fun and surprise element in the him the perfect ingredient for any concessioners schedules and untimely eating, which can make you A- New style of plating food using indigenous food. delight. 150 151 Shivanand Kain Executive Chef, Jaypee Greens Golf & Spa Resort, Greater Noida

‘Kitchen is the place I begin & end my day with an aim seeing my guests’ content post their meal assures me to produce something more creative & more that Kitchen is the place I belong. innovative than yesterday’ Q- What inspired you to be a chef at the first place? A- I have always been fond of experimenting with Q- Tell us about the first big break that changed different ingredients & bring some new flavours. My everything? love & passion for food has inspired me to be a Chef. A- My first big break came when I got my first job in the kitchens of a five star hotel in the year 1984. Q- How has your journey changed throughout the During my tenure there, the restaurant had been year that you are in the profession? rated among the best 10 in the world and Best 50 in A- It’s like love after marriage. The more I got involved Asia. in kitchen the more I started to enjoy the work. The zeal to do something creative each day became a way Q- When did playing with recipes & spices start for of life. The chefs who keep themselves busy in you? learning new things on regular basis do well in this A- Initial years were about learning basics and try to industry. learn what other chefs were doing. The break through happened once the responsibility as Restaurant chef Q- What things have you seen changing in cuisines came on me. Also, while doing the trials for new and food business when you began your career and menus I realized that even during my sleep after a now? tiring day I was dreaming of the same plate, colors, A- A lot has changed in terms of cuisines & F&B textures, heights, and trying my best to draw a lovely business. The changing tastes & preference of the combination. Next day, I would implement the same people due to awareness & knowledge has led to ideas which I dreamt. The pleasure of replicating the major growth in the F&B industry. It is a very same on plate is beyond imagination. Creativity, competitive market with increased number of innovation and smile on the face of your guests, are standalone restaurants & hotel chains opening up. To the things that keep you going in this industry. stay ahead in the game one has do extensive research & bring innovation to the table. Q- What is life in the kitchen for you? A- Kitchen is the place I begin & end my day with an Q- Which has been your prime learning throughout aim to produce something more creative & more the career so far? Mix Lentil Dumplings innovative than yesterday. My zeal for cooking & A- To keep yourself going in this industry one should 153 never stop cooking and learning, playing with means more demand for Indian food in the hotels. industry; you have to keep experimenting with all the Sugar 100 Gms ingredients, flavors, colors, texture and taste will give Italian, Thai and Chinese are more frequented with food elements & bring out something innovative. Cream 250 Ml. you maximum satisfaction. To keep a track on your Indian clientele when they go out to eat. Q- What future challenges do you foresee in future Butter Milk 250ml. guests smile will keep you happy. Q- Which are the new trends emerging in the world emerging in food business? How as a chef do you Refined Flour 300 Gms Q- How crucial is it for a chef to maintain diet and cuisine? prepare yourself to brace that challenge? Baking Powder 5 Gms. health during his work span? A- Healthy food, Vegan, World cuisine on a plate, and A- It’s going to be more competent with lower profit Vanilla Essence 5 Drops A- It is very important for chefs to stay health & fit. The regional home style food are some of the trends that margins in this business in the future. Fresh, healthy Anar 20 Gms nature of the work is such that the Chefs are bound to will get more popular in the world this year. World and organic raw material procurement will be a Kiwi 20 Gms face health problems. These issues range from cuisine on plate means no boundaries in terms of challenge and food delivery through e-commerce will Pineapple 20 Gms problems due to job itself like back pain and arthritis, using ingredients, sauces and taste on a plate. pose a major competition to the restaurants. Melon 20gms stressful environment in the kitchens, standing for Q- How is India developing its food habits and Urbanization and climate change on large scale will Milk Rabri 100 Ml long hours can cause swollen feet’s, night or split have its effect on raw material availability. By adapting simultaneously changing the course of F&B Gulukand 20 Gms shifts brings sleeping disorders. Therefore, to remain business? to these changes and by innovating as per the fit & lead a healthy one should follow a strict diet A- Indian food market is poised for a major growth in demand can prepare us to brace these challenges. METHOD : routine and exercise regime. 1 In a machine whisk sugar and eggs until gets the coming years. Our country has one of the Chef’s Recipe: foamy. Q- How do you manage to control your taste buds youngest populations. They spend major portion of MIX LENTIL DUMPLINGS their income on food and traveling. I see lots of hotels 2 Slow down speed then add cream and milk slowly. and eating while cooking? Ingredients and stand alone restaurant coming up in all Indian 3 Then add the refined flour, baking powder and A- As we are surrounded by the food at all the times, it Channa Lentil 50gms cities and international restaurant brands opening vanilla essence. gets difficult to control the taste buds. One has to be Arhar Lentil 25gms their outlets in small cities. Indians are experimenting 4 Make medium size pancakes in a non-stick pan more aware & have knowledge about the side effects Red Lentil 25gms of overeating to live a healthy life. with new cuisines and demand the best the world has and cook till golden brown on both sides to offer. I see a major shift coming in terms of food Red Chilli Pd 5 Gms 5 Cut fresh fruits into small dices and mix all cut Q- What are the important elements in food safety and hygiene standards across India with the Salt To Taste fruits with, one spoon of Gulukand puree. preparation according to you? kind of initiative FSSAI is taking. Roasted Cumin Powder 3 Gms 6 Fill the fruit mixture into the pancake and fold into A- Q- Do you think Chefs have reached a point where Coriander Powder 3 Gms half-moon shape. • Hygiene and safe food. they are successful business? Which characteristics Curry Powder 5 Gms 7 Take a dessert plate and put Rabri on the base and • Taste and good flavour of food have helped them to become successful Chopped Cilantro 5 Gms put stuffed pancake on top, decorate with • Right texture entrepreneurs? Chopped Onion 15 Gms Gulukand Puree’. • Keeping food nutrition balanced while cooking. A- Yes most of the chefs who have opened their own Olive Oil 50 Gms About the Chef: • Maintaining natural colors of food while cooking. restaurants are doing well. Some of the key Suji 100 Gms An instrumental figure behind some of the finest • Using right equipment’s and utensils for cooking. characteristics I see in chefs, which will help them to METHOD : restaurants in India and abroad, the Senior Executive • Using right ingredients. become successful entrepreneurs’ are- •Mix all the lentils and boil together till half cooked. Chef, Shivanand Kain, Jaypee Greens Golf & Spa • Serving and storing food in right temperature. •Passion and motivation to do differently. •Put olive oil, sauté onion then add boiled lentils and Resort, Greater Noida, brings par excellence with 29 • Using right method of cooking. •Not afraid to take risks all the above spices, cook well. Put the mixture in a years of extensive hotel experience. He holds a Q- How do you compare Indian food and •Self-belief and hard work Grinder and break the lentils into small pieces and diploma in Hotel Management Catering and international cuisine? How do you compare them on •Discipline and dedication make a thick mixture. Nutrition from the Institute of Hotel Management the basis of selling proposition (economics)? •Adaptable and flexible for change •Add fresh cilantro. Catering and Applied Nutrition in Pusa, New Delhi. A- Indian cuisine is getting popular day by day as •Good food knowledge , planning and management •Make round shape dumplings. During the span of his successful career, Chef Kain has been associated with leading groups of the world is discovering the depth of regional Indian food, •Ability to change the product. •Wrap them with sooji. hospitality industry and has won several awards and learning and understanding the different cultures and •Manpower management and cost control •Deep fry till golden brown in color. food habits of Indians. As more and more Indian accolades for his extraordinary achievements. Q- What essential changes did you bring to your style •Serve with spicy tomato sauce. people are traveling abroad they are also discovering Over the years, he has earned various recognitions of cooking to be different from other chefs? the cuisines the world has to offer. Cuisines like namely, ‘Best Chef of the year 2013’ by Hospitality A- One has to change as per the demand and then FRUIT PANCAKE WITH GULUKAND RABRI Italian, Thai, Mexican and Chinese are getting popular Professionals and has also served as the Vice come out with something extraordinary which you all over the world. Selling proposition directly depend INGREDIENTS President of Indian Culinary Federation from 2008- think will succeed. There is no recipe of success in this on the clientele you get in your hotels more foreigners Eggs 2 No. 2011. 154 155 Akshay Nayyar Celebrity Chef

'It is rightly said that “Change is the only constant” and because now I have realised that no height is high for that’s what I swear by’ Food. Cuisine has changed at a very rapid pace since then. I remember the age of fusion food which was Q- What is life in the kitchen for you? considered to be in but then came an era of back to A- In my kitchens I am not a chef rather a student basics with rugged and vintage styles restaurants. because to me I believe that nothing can be bigger This throne was then transferred to the onset of than self learning. A small amount of time dedicated molecular cooking which soon faded to what we see to creativity is my pedigree. I live to cook and it’s only as Modern Novelist cuisine. In just a matter of 10 because of cooking that I live. years food has taken two 369 degree rotations. Q- What inspired you to be a chef at the first place? This gave me a huge exposure to face competition at A- I am a teacher’s son and since both my parents all levels and this is what I love about my soulmate were working, often I was home alone. Thanks to my “cuisine”. hungry tummy and unconditional love for food since Q- Which has been your prime learning throughout childhood that motivated me to start cooking at the the career so far? age of 8. I have burnt countless meals till the my A- business oriented cook who understands teenage before excelling into culinary science. profitability achieved by exceeding guests Q- How has your journey changed throughout the expectation is called Chef. You need to understand year that you are in the profession? both sides of the table. A- It is rightly said that “Change is the only constant” and that’s what I swear by. I like to be active at all Q- How crucial is it for a chef to maintain diet and times and strive hard to keep hunting for new health during his work span? thoughts. For instance what I try not to do is have one A- always tell my team that 1 Restaurant opening style of cooking and preference to certain ingredients gives u 4 Kilos, so working out and burning out those rather I am happy to discover new food everyday. excessive calories is important because tasting food is Q- What things have you seen changing in cuisines not a part of ur daily meal. and food business when you began your career and Q- How do you manage to control your taste buds now? and eating while cooking? A- “Luckily I entered the F&B industry just when it was A- You need do train it! I often do a salt and sugar Challi Kolmi Pasht Kebabs about to be at its peak” but this was just my belief degree test by arranging 6-7 glasses and then evaluating myself. To me eating raw herbs more than 157 usual helps in understanding flavours better. fades away. Q- What are the important elements in food Q- What are future challenges do you foresee in preparation according to you? future emerging in food business? How as a chef do A- Taste, Presentation, Technique and nutritional you prepare yourself to brace that challenge? balance are my core focus points. A- Diners today have less time and life is getting Q- How you compare Indian food and international busier. This means less time for leisure and that cuisine? How do you compare them on the basis of translates to less time for experiencing food too. I selling proposition (economics)? believe creating that whole experience with smart A- In comparison to many global cuisines, Indian food food at a lightening speed is the need of hour. Another is very intense and diverse. Thanks to our culinary big challenge that might emerge is “Food Physics” and heritage that offers huge range of ingredients and we are training ourselves by extensive research and cooking methods that we have over 50 regional learning combined with development oriented cuisines. cooking. Hidden gems of our cuisines, some great techniques like dum, dunghar, stone cooking etc and certain Chef’s Recipe: premium ingredients help us in selling it at a CHALLI KOLMI PASHT KEBABS premium. Ingredients Q- Which are the new trends emerging in the world cuisine? 1 Cup Cottage cheese (Grated) A- As per me Healthy, vegan and stylised forms of ½ Cup Colacassia/Arbi (Boiled and Grated) native cuisine is the trend for 2018. 4 Pcs Bread sticks (6 inch long) Q- How India is developing its food habits and ½ Cup American corn (Par boiled) simultaneously changing the course of F&B 2 tsp coriander (chopped) business? ¼ tsp cumin powder 'The Pioneer of Modern Cuisine' A- All credits to travel that our people now do ¼ tsp green chilly extensively. People have become experimental and 2 Phyllo Pastry or Wonton Sheet (Shredded) Q- Tell us about the first big break that changed are open to experience new world cooking. This is a ½ Cup refined flour everything? guiding force for the industry because of you will not Salt to taste A- The opportunity to go study in Culinary Institute of satisfy this need then someone else will do. Oil for frying America early on in my career paved the way for Q- Do you think Chefs have reached a point where METHOD : where I am now. But I would probably attribute my they are successful business? Which characteristics 1. In a mixing bowl combine all ingredients except first big break to my book Modern Indian Cooking have helped them to become successful phyllo pastry sheet, flour and which was recognized as the Best Cookbook of the entrepreneurs? breadsticks. year in 2007 by LA Times. A- There are two sides of this coin! Your vision when 2. Mix till the mixture is uniformly seasoned. Divide Q- When did playing with recipes & spices start for you are a chef and when you become an owner into 4 equal balls. Insert 1 bread stick Hari Nayak you? changes to a great extent. Talking about myself, a 'The Pioneer of Modern Cuisine’ chefpreneur serves his dear guests with even more into each one and keep aside. A- I started experimenting with cooking from the time passion and energy because now customer Gourmet Restaurant Concepts Private Limited when i was around 16 years old. I used to watch street satisfaction is directly proportionate to your revenues [email protected] vendors whip up chaats and chow miens and try my and this is something that will guide your future. 3. Now mix flour with little water to make a coating hand at it in my mom’s kitchen. It was so much fun to batter. Coat the above breadstick see family and friends enjoying all the street food they loved at home! Q- What essential changes did you bring to your style mixture with this batter and then wrap shredded Q- What inspired you to be a chef at the first place? of cooking to be different from other chefs? phyllo pastry sheet around it by pressing A- Growing up, I was very inspired by the way my A- I never go by a recipe. To me kitchen is a laboratory, gently. grandmother would cook for the family. She would I love mixing and matching various flavours, textures 4. Heat oil at 180 C and deep fry the above kebabs till wake up at 4am to grind fresh batter, make spice and techniques to get a new dish every time I cook. golden in color and crispy. pastes or prep vegetables that would be cooked One thing that I ensure is that “Aura” of my dish never 5. Serve hot with Mint chutney and pickled onions. 158 159 during the day. We took it for granted that there totally opposite in the Indian market where authentic business and numbers. It is important to be forecast 1 teaspoon ground allspice (kabab chini) would be freshly cooked food ready for every meal. international cuisines are yet to gain as much traction. and keep yourself informed on the market trends and 1/2 teaspoon crushed red pepper flakes The happiness she felt when we sat together and Q- Which are the new trends emerging in the world tweak your business and be one step ahead. 1/2 teaspoon ground mace savoured and enjoyed each bite was incredible – cuisine? Chefs Recipe : 1/2 teaspoon ground cardamom every meal was like a celebration. I draw a lot of A- Fine casual dining - more and more top chefs from OLD BAY MASALA SHRIMP PAPAD Combine all the above and mix until well blended and inspiration from the way she cooked from her heart, around the world are serving fine dishes in a very 4 plain papads store in an airtight jar. of meal times bringing people together and casual setting without any fuss. There is a lot of focus 4 garlic cloves About the Chef celebrating food. on good clean healthy eating and sustainable 1 tablespoon grated fresh ginger Hari started his journey as an international Q- What things have you seen changing in cuisines practices. 1dry red chilli, seeded restaurateur, chef and author in Manipal, India where and food business when you began your career and Q- How is India developing its food habits and ½ teaspoon ground black pepper he studied at the ITC Hospitality Management school, now? simultaneously changing the course of F&B 2 teaspoons Old Bay seasoning graduating in 1994. As his first job, he joined the ITC A- I began my career more than 20 years back and business? 2 tablespoons oil Sheraton group of hotels as a kitchen management things have completely changed in the food business. A- Globalization, social media and television food 1/4 cup mustard oil trainee, including Bukhara before securing a place in The bulk of this fundamental shift in how business is shows have influenced different aspects of the Indian the very prestigious Culinary Institute of America, 1 lemon, juiced carried out today results from changes in technology, society and culture including the food habits of the New York. social media and the internet. 500 grams medium size shrimp, peeled, deveined and Indian youth. International food and dishes have It was during this time that he wrote his first cook cut in half lengthwise Q- Which has been your prime learning throughout become quite familiar with the masses. The changing book Modern Indian Cooking which was named LA 1 cup shredded iceberg lettuce the career so far? scenario has not only helped the food and beverage Times Cookbook of the Year in 2007. Since then, Hari A- One should never stop learning through one’s life industry strengthen its position in the Indian market, 2 spring onion, finely sliced has written 5 more books and has been recognized as and career, no matter the education or experience. but also created many new opportunities for the Blend the garlic, ginger, red chilli, black pepper, Old one of the top Indian chefs and cook book authors in Q- How crucial is it for a chef to maintain diet and young entrepreneurs with a lot of international Bay, oil and lemon juice until well combined. Put the North America. health during his work span? exposure who want to get into the F&B business. prawns into a bowl, add the marinade and toss until In the last 8 years, Hari has forayed beyond North A- Chefs fully understand the importance of mise en Q- Do you think Chefs have reached a point where they are well covered. Cover and place in the fridge America to make his mark in Asia and Middle East as a place and the consistent organization of every part of they are successful business? Which characteristics for an hour. chef patron and consultant, helping investors and their workday. It is very important that same have helped them to become successful Meanwhile, roast the papad over the open flame of a restaurant management companies execute various organization and management be applied to build in entrepreneurs? gas burner for approximately 1 minute each, turning restaurant concepts successfully. Some of his global time for exercise, good eating habits, travel, family, A- I think there are a very few chefs who have reached frequently to expose both sides evenly to the heat. engagements include Bombay Bungalow & Masti and outdoor activities. This will only make you a a point where they are successful in business. It is very They will crinkle up into beautiful shapes almost at (Dubai), Charcoza Indian Mezze grill , Riyadh Matt & better chef. important to find the right business partner who once. Alternately, deep fry each Papadam, drain the Meera (Hoboken, NJ), and Alchemy (coming up in Q- How do you manage to control your taste buds understand how to run a business and understand excess oil and allow them to cool. When you are ready Bangalore, India). and eating while cooking? what the market needs. to serve, sear the prawns in a frying pan over high Today, Hari has his own brand of retail food products A- I tend to drink a lot of water, eat a good healthy Q- What essential changes did you bring to your style heat for approximately 2 to 3 minutes or until they are and a quick service Indian concepts in partnership meal before i start work and skip a meal during a long of cooking to be different from other chefs? pink and beginning to curl. Spread the papad with the with Whole Foods Market. He is also the Culinary day of cooking. A- My style of cooking is spontaneous and lettuce and spring onion. Divide the shrimps between Director and Brand Ambassador of ‘Café Spice’ the Q- What are the important elements in food approachable. It is inspired by my travels. I am always the papads. Pour the remaining marinade into a pan largest Indian kitchen in North America, where he preparation according to you? experimenting on how Indian cuisine can be fused and warm it over a medium heat. Spoon over the leads the research & development team to create shrimps and serve immediately. A- Source the best quality ingredients that you can with other cuisines around the world. My dishes are new dishes- available in major college and corporate possibly get , cook seasonal and keep it simple. Indian by nature, but their global flavors help make Homemade Seasoning campuses and high-end retail gourmet markets Q- How do you compare Indian food and them appealing to a wide audience. I want to create a 2 tablespoons ground bay leaves across the country. international cuisine? How do you compare them on childlike sense of curiosity for the new and unfamiliar. 2 tablespoons salt Hari is globally known as a pioneer of Modern Indian the basis of selling proposition (economics)? Q- What future challenges do you foresee in future 1 tablespoon mustard seed powder Cuisine and his vision is to bring Indian culture and A- Even though Indian cuisine is one of the fastest emerging in food business? How as a chef do you 2 teaspoons ground black pepper cuisine to the forefront on the global culinary map. growing and emerging markets in the West, it still prepare yourself to brace that challenge? 2 teaspoons ground ginger Coupled with his western cooking skills, his deep- does not compare to the presence Chinese, Japanese, A- There could be many potential challenges from rise 2 teaspoons kashmiri chilli powder rooted Indian traditions, perseverance and hard Italian or Mexican cuisines have in the Western in food pricing, increase in labor and real estate costs 1 teaspoon ground white pepper work- he dreams and aspires to provide Indian cuisine market. It might take another decade before it to economic instability. We chefs tend to be focused 1 teaspoon ground nutmeg an international platform and the recognition of more in the kitchen and food quality and less in the being one of the top three cuisines in the world. matches any of the other international cuisines. It is 1 teaspoon ground cloves 160 161 Notes Advertiser Index Akasa international 67 Allied metal works 53 Ambica sales & services 83 Blue fab 33 Cera hospitality hub 23 Dkg sales pvt ltd 86 Elan professional appliances pvt ltd 15 Food Solution India Limited 21 Hmp engineering private limited 51 Horeca enterprises 37 hotel needs india 41 Indigo metalware l.l.p 87 Js international 59 King metal works 82, 88, 97, 101, 102 Ks hotelware 54, 66, 80, 89 ki glassware india pvt ltd 55 Mahto kitchen care 73 Metinox india 27 Munnilal Tandoors Pvt. Ltd 07 Neeti udyog 17 P lal & sons 103 Parth kitchen equipments 81 Petals packaging company 77 Pushpa international 29 Rajkiran kitchen equipment 76 Rational international India pvt ltd 69 Remington steel arts 57 SnT Hospitality expressions 40 Sky Enterprises 11 U.P. Ceramics & potteries ltd. 45 Uniform unlimited 49 Unitas foods pvt ltd 75 V.k. Mehra & sons 43 Vanya industrial equipments 35 Venus industries 01 Wang professionals private limited 09 4 5 1 164