How Hari Nayak Views the Art of Cooking
Hari Nayak is an Indian chef, restaurateur, author, and food and culinary consultant in North America. Trained at the Culinary Institute of America, he is one of the most sought after chefs today for his distinct cooking style. His “Modern Indian Cooking” and “My Indian Kitchen” cookbooks highlight his simplistic and fresh style, making Indian cuisine accessible to the everyday cook. His roster of restaurants includes Orissa, Soul Spice, Café Spice, Café Spice Dosateria, Halo Fete, and Matt & Meera.
Many chefs today are doing “modern” takes on traditional Indian cuisine. What does “modern Indian cuisine” mean to you personally?
It’s fantastic that other chefs are exploring the area I helped pioneer back in 2007 when my book, “Modern Indian Cooking”, was released and named the best cookbook of the year. I started envisioning and working on this concept since the time I came to the U.S. I wanted to put Indian cuisine on the global map beyond the typical dishes and make it more accessible to the western audience – not just in restaurants but also in their very own kitchens. My approach was to simply take traditional Indian dishes and make them adaptable by giving a modern twist and new makeover using western cooking techniques and ingredients.
Of the cookbooks you’ve authored, which is your favorite and why?
I have written 5 cookbooks to date and they are like the 5 fingers on my hand! I don’t have a favorite since each has had some role to play in my growth and learning. However, amongst them all, I would say “My Indian Kitchen” has won the most accolades and been my highest selling book and I would give a thumbs up to it!
What kinds of things do you advise on as a culinary consultant? Who are your typical or target clients for this service?
My advisory services range from developing new concepts to creating and revamping menus to research and development of new gourmet products to pre-opening training and post-opening maintenance. I also receive requests to help clients with plate presentations, branding products, video presentations or even food styling and photography. My typical client list includes large hotel chains who are venturing into progressive and sustainable dining options for their guests, existing & aspiring restaurateurs & entrepreneurs, mainstream retail chains and food service companies.
Out of the various cities or locations you’ve worked in (London, Paris, New York, India), which have you found the most responsive to your type of Indian cooking?
Most definitely New York. And I don’t say that just because it’s home. Cliched as it may sound, New York is undeniably the most cosmopolitan city in the world. As a huge diverse melting pot, it is as accepting to different cultures and cuisines as it is to tradition and innovation. Typical New Yorkers are willing to try the atypical and that is why my cuisine has gotten as much response and appreciation as the local favorites.
What other cuisines do you look to for inspiration?
Travelling is my passion and most of my cooking inspiration comes from being on the road. I feel there is something to take away from every culture ad cuisine from around the world. In terms of flavors, I draw my inspiration from the flavors of Mexican & Thai cooking and as for methods, I owe a lot to the cooking techniques & discipline of French cooking.
What made you pursue a career in the food and restaurant industry? What has been the most rewarding part of this career?
Food brings people together. Good food makes people happy. Happy people make beautiful smiles. What can be more rewarding than that? And of course, needless to mention, cooking makes me happy and is a huge stress buster for me!
Do you feel pressure to continue innovating in this field?
Absolutely not. Innovation is a journey and there is so much more to learn from our own diverse regional cuisines in India. There is a lifetime of ideas out there if you travel and meet people from various cultures and communities around the world.
What have been the two best decisions you’ve made so far in your career?
The first would be my aspiration and persistence to get educated from one of the best cooking schools in the world, “The Culinary Institute of America”. The second was to quit the comfort of a regular 9-5 job from a reputed multinational food service company and to follow my own direction in pursuing my passion.
🙂 🙂