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Best Food Forward

foodService India

September - October 2018

It is impossible to think of food and not have our thoughts fl it to its creator. Food and chefs go together and creativity is the crux for a chef to bring forth diversity to the table. But it is another ball-game to strategize the path of creativity to the realm of food and cuisines. While the food scene will continue to remain dynamic, its the creativity of chefs who confect mesmerizing dishes and concoct magical recipes that makes food emerge as winners. To understand the process of culinary creativity, FoodService India reached out to a cross-section of leading chefs in India who have won acclaim and laurels for their cutting edge approach to cooking and cuisines. Turn the pages to read up on Indias top chefs sharing their knowledge and tips about the latest trends in food, nouvelle cuisine, gustatory experiments, defi ning moments of their culinary journey, their career progression as a chef and their inputs on how to create winning recipes.

Harnessing the tandoor for quirky tikka menus

Culinary Journey: Passed out from Rizvi College of Hotel Management in 2005 and started working for Intercontinental The Grand (The Lalit) in Mumbai. Worked at hotels and brands like Sahara Star, Marriott, Hyatt, Oakwood and Intercontinental, Marine Drive.

Specialty Cuisine: Indian and Tandoor. Has also received training in Continental and Oriental cuisines.

Industry Inspirations: Chef Johern Kern, Chef Salil Fadnis, Chef Javed and Chef Satish Reddy. Believes in the distinguishing characteristics of a successful chef such as individual uniforms, skills, culinary art and the knowledge of food. Hailing from Bengal, he has infused his love for strong taste profiles and varied flavour combinations into his food.

Signature Recipes: Murgh amicha tikka, paneer jalapeno tikka and murgh jaituni tikka. Believes in authentic and fusion recipes, and likes to mix and match ingredients.

A Sunday Brunch With Family: BBQ, fish, chicken, dal and aloo bhaja. Typical home-made food in Bengali style with Rosogula for dessert.

Hobbies Outside The Kitchen: Singing and listening to gazals by Jagjit Singh.

Alternate Career Choice: Chartered accountant.

PERSONAL INSIGHTS ON

Culinary Forums: They play a major role in the development and training of a chef. Chefs are provided recognition among their peers in the industry and organizations give a stage for chefs to showcase their innovation and creativity. Forums can help in bringing up young chefs and initiating them in the industry.

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