Chef Nagraj Bhat, Head Chef at London Taxi, a gastropub in Mumbai, speaks to FoodService India about new food technologies, transportation of aromatic food, and unusual flavor pairings.
Take us through your culinary journey so far, the major milestones accomplished along the way and how they have shaped and influenced your career?
I did my hotel management form IHM Mumbai. Thereafter, I shifted to London and worked at a Three Michelin star restaurant, The Waterside Inn. This was where I have learned the basics of nouvelle French cuisines, the importance of using good ingredients and understanding and practicing modern cooking techniques. Then, I moved to Clivden House and practised different cooking techniques. Some of the techniques that I learned were: using modernistic future cooking with equipment/ appliances to create unusual textures; extracting flavors to amplify tastes; creating new sensory experiences and recreating childhood food experiences. After coming back to India, I was heading a modern European restaurant in Pune and within six months of its opening, I was awarded the 'Chef Of The Year' by The Times Food Guide. Working with some of the best chefs in the world has brought a lot of discipline, self belief and confidence in my cooking. Awards, accolades and appreciation brings recognition, which keeps you motivated to do better.
What is the one thing that is going to change the way food will be promoted in future?
When I was in London, we were working on a technology that involved transportation of aromatic food molecules. Transportation of aroma is one of the craziest and most innovative way to promote food and it changes the experience of watching food related videos.
This innovation can open doors to a lot of new ideas in the field of gastronomy. I would love to use a technology where we could smell dishes while watching the video.
Does India have enough good quality, trained and qualified chefs to meet the new emerging demands in Foodservice industry?
This story is from the November - December 2018 edition of foodService India.
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This story is from the November - December 2018 edition of foodService India.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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