Keeping it simple

Preferring simple cooking over intricate, messy recipes, Rajiv Vimal, Executive Chef at The Leela Ambience Convention Hotel, Delhi serves some of the finest Italian food in the capital

- TANIA TARAFDAR

TT So you specialise in Italian cooking, what makes it your favourite? How would you define your cooking style?

RV Italian food is colourful and intense, and goes from tangy to spicy. I am amazed by the contrast of flavours the cuisine brings along with it. When it comes to food, my philosophy is “less is more.” I like to cook with fresh ingredients, and allow those to speak for themselves and shine on their own, only applying techniques that will enhance them. I focus my cooking on highlighting fresh and wholesome products.

Being an European chef, I am very fond of herbs. They have an amazing aroma and they give a beautiful eye appeal to the food. I also like to use lemon to finish my recipes.

TT Has cooking been in your genes? How has your background influenced your cooking style?

RV I am not someone who grew up cooking with ingredients that were hand-picked by my grandparents from their yard. I don’t think it will safe to say my background is what propelled my entire career. It was only during my hotel management course that I developed a special love for cooking and food and there has been no looking back since then.

TT Are you someone who likes to play around with the character of the dish by mixing and matching ingredients or do you prefer keeping it authentic?