MANISH MEHROTRA - CHEF | RESTAURATEUR

Manish Mehrotra is globally recognised for his innovative approach to preserving India's culinary heritage.

- Vibha Varshney

Adept at creating memorable flavours, Mehrotra often highlights indigenous ingredients as key elements in his dishes. In an interview with Vibha Varshney, the celebrity chef decodes what sustainable food means in times of climate change:

What is your philosophy of food and sustainability, and how has it evolved over the decades you have worked in this industry?

What you eat should be good for the land and soil, good for the environment, and good for your health. This philosophy should guide everyone, whether they are cooking in a hotel kitchen or at home. Your choices—what ingredients you use and how you cook—matter. Using seasonal produce is equally essential.

When we were children, food was strictly seasonal. Cauliflower was not available in May and fresh peas were not sold in June—they arrived only in winter, just like sarson ka saag [mustard greens]. Mangoes were a summer fruit, and singharas or water chestnuts and sweet potatoes had their time. We cooked accordingly. For example, kanji was prepared only in winter, consumed only on sunny days. It has digestive properties and is perfect for the heavier food typical of the season. The shift began in the late 1980s and 1990s. Now, at places like Delhi's posh Khan Market, you will find mangoes even in December, flown in from somewhere else. That long-distance travel is not good for the environment. I doubt it is the best for your health or flavour either.