A Culinary Legacy of Over Five Decades

Chef Manjit Gill talks passion for food; responsibility and the future of Indian cuisine.

- VINODINI RAO

Chef Manjit Gill, President of the Indian Federation of Culinary Associations (IFCA), boasts an illustrious career spanning more than five decades in the culinary world. Renowned for his contributions to Indian gastronomy and his efforts to promote Indian cuisine on the global stage, Chef Gill's passion for food and dedication to the industry make him a true pioneer.

In a candid interview with Hotelier India, he shared insights into the evolution of Indian cuisine, the challenges faced by the hospitality sector, and his vision for the future of culinary education.

EVOLUTION OF INDIAN CUISINE

Chef Gill reflected on the transformation of Indian cuisine over the years, noting that it has seen a significant shift toward professionalism and structure in the last two decades. “Indian cuisine initially went through an unstructured phase. It was only in the last 50 years that qualified chefs began to leave India and take Indian food to the world,” he said.

He emphasized the importance of understanding the gastronomic science behind Indian food. “People are slowly starting to understand the real flavours of Indian cuisine, and this understanding is only growing with time. Indian cuisine is not just about flavour but about a science, a theory behind the ingredients and their combinations,” he explained. Chef Gill believes that the global recognition of Indian cuisine is progressing as more chefs and food professionals work together to elevate the culinary heritage of the country.

ATTRACTING YOUTH TO THE HOSPITALITY INDUSTRY