Chef Himanshu Saini Talks Street Food, Dubai and Molecular Gastronomy May272015

Chef Himanshu Saini Talks Street Food, Dubai and Molecular Gastronomy...

Chef Himanshu Saini has accomplished extraordinary feats since he began his career. On the road to becoming Head Chef at the ultra-modern Tresind restaurant in Dubai, Himanshu earned multiple accolades for his fresh outlook towards Indian cuisine and the dining experience as a whole. Not only has he integrated the fascinating field of molecular gastronomy with Indian cuisine, but he is constantly transforming perceptions of what a restaurant can offer. In our interview, Himanshu takes us back to his upbringing and shines a light on the greatest inspirations in his career. 1. Growing up, how did you decide to become a Chef? Growing up I spent [more] time in kitchen than in classroom. My passion for eating has forced me into cooking, especially maggi noodles.   “I am deeply influenced by the concept of street food and that does reflect in my cooking.”   2. How did you first learn about molecular gastronomy? Like everyone else, my first source of inspiration for molecular gastronomy was El builli. I remember saving months pocket money to purchase the book, which out of curiosity I read it whole in one night. Later as I gained more experience I understand the application of all those alien ingredients, which I now use at will. 3. What is your approach to innovating the traditional Indian dining experience? I work out my dishes on the basis of a) mixology of ingredients b) by evoking nostalgia in dining experience c) through molecular gastronomy if required 4. How does the food culture in Dubai differ from the food culture in your hometown of Delhi? With almost 55% of Indians living in Dubai there are similarities in food culture be it Delhi or Mumbai. But with the presence of global diners their cultural influences...

Kunal Lamba: A foodie’s adventure through desi America Mar192015

Kunal Lamba: A foodie’s adventure through desi America...

Kunal Lamba was born to work in food and hospitality, and his booming career is living proof of his natural ability to create memorable culinary moments. As the General Manager of Devi, the first Indian restaurant to ever earn a Michelin Star, Lamba has been responsible for facilitating exceptional dining room experiences every day. On the inaugural season of the StarPlus Channel’s Kawan Kitchen Mate, he now brings his expertise and friendly charisma to the homes of Indian families across America as he helps them make the most of what they already have in their kitchen. What originally inspired you to get involved in the food business? Food and hospitality was kind of in my DNA as I come from a family of restaurant professionals. My father was in this business and I grew up with it. I graduated as a bachelor in hotel management from welcomgroup school in India and started working in hotels and restaurants from day 1 in my career. It was just a natural course of life.   “I feel all Indian families in the US are naturally inquisitive to know how their peers are doing and living here. This program gets them to experience other Indians’ lives, their families, their food, their stories of triumphs and challenges. “   Since you first moved to New York, what changes have you seen in the Indian restaurant landscape? I moved to NYC from London in 2008 and by that time Devi had created a revolution with Indian food already by getting a Michelin star and creating cuisine beyond chicken tikka masala and dal makhani. I remember these two dishes (how much ever I love them) were not put on the menu at Devi. In the last 6 years I have seen...

Chef Manjit Gill: Culinary Artist, Explorer and Trailblazer Mar102015

Chef Manjit Gill: Culinary Artist, Explorer and Trailblazer...

Chef Manjit Gill is known as much for his passionate vision as for his vast culinary accomplishments. Gill is Executive Chef of the ITC hotel chain, overseeing the culinary operations of over 100 restaurants throughout the country. He was one of the first chefs to popularize cooking shows in India. As a lifelong student of regional Indian cuisines and an advocate for their preservation, Gill been greatly influential on the Indian food landscape. After spending so much time in the culinary arts, traveling the world and experiencing all types of foods, which is your favourite and why? How about your family member’s favourites? After a long, enriching journey, all food cooked with sufficient culinary knowledge, meditative concentration, with good food thoughts and passion is always a favorite. Local and traditional food from all over the world are always well appreciated by me. My family loves me to cook for them but my wife being Indonesian is also a great cook and a big favourite at home. You literally worked your way up to where you are today – what advice do you have for other young, aspiring chefs? Be absolutely sure that being a chef is what your calling is!! Once convinced, indulge with love, hard work and dedication. Chart your goals and pursue them with unwavering passion. “Cook, eat and think”… and then you will be able to prepare food which is for the body, mind and soul. It takes at least seven years of devotion to become a good chef. More like ten plus to become a great one. You must have a baseline knowledge of techniques and work for extremely demanding and exacting Chefs. Learning the details and trivia of a busy kitchen is not a kind process. It takes correction...

Rocky Mohan: Preserving and Reinventing Traditional Cuisine Feb232015

Rocky Mohan: Preserving and Reinventing Traditional Cuisine...

Old Monk Rum founder Rocky Mohan may be best known for his popular liquor brand, but he has made an equally important impact on Indian cuisine. A connoisseur of fine food and cooking, Mohan has written four unique cookbooks. Each book demonstrates a deep knowledge of Indian cuisine and a passion for both tradition and innovation in the world of food. Read on for the story behind Mohan’s books, the origin of the ‘Old Monk’ name, and a delicious new take on a classic recipe. How would you describe the perfect meal? Is there really ever ‘the perfect meal’? I doubt it. There have been a number of memorable meals that I have had the opportunity of tasting. However, for me personally the meals that have challenged my taste buds and have surprised me through the combinations of ingredients are the meals that I remember most. Where did Old Monk Rum get its unique name? The name ‘Old Monk’ is derived from the knowledge that the monks were traditionally the purveyors and makers of fine wines, liquor, beers & cheese in their monasteries. Hence the label and name reflect that heritage. What is it like around your home during the holidays? Lots of cooking and revisiting traditional favorites? Can you share one with us? My home is a food person’s den. It’s fun to have both my sons cook with me on occasion and also to experiment with new combinations, taking traditional ingredients to a new level. There are numerous recipes which are traditional though with a twist. I’ll share one of the dishes with you. Here, the rather humble Masoor Dal is cooked in a manner where it looks whole and intact while soft and tender, using ingredients like curry patta. “The biggest...

Aarti Sequeira: Officially on the Food Map Dec282014

Aarti Sequeira: Officially on the Food Map...

Aarti Sequeira is the host of Aarti Paarti (www.youtube.com/aartipaarti), an internet cooking show that lets viewers into her modest Los Angeles kitchen while she whips up budget-friendly and easy recipes that combine her Indian heritage with her California lifestyle. She recently launched her first cookbook, “Aarti Paarti: An American Kitchen with an Indian Soul” to make her approachable recipes even more accessible to the masses and to her already-loyal fans. When did you realize you wanted to have a career in the food industry? How did you get your start? In a way, I suppose I always knew it. I was talking to a friend and said, “Well, when you were a child, you played cooking show, right?” She looked at me blankly. “No hon. That was just you!” Food has always been my passion and when I realized I was happiest in the kitchen, I knew I had to turn this into a full-time career. What inspired you to write a cookbook? With all the cookbooks out there, how would you differentiate what you’re trying to do? I wanted to write a book that shed a fresh light on Indian cooking — something that moved away from the traditional imagery and unknown ingredients. Indian food is still the new kid on the block in America, and the best way to introduce something “foreign” is to pair it with something comforting and familiar. Hence, my style of cooking: an American kitchen with an Indian soul. I try to capture the essence of cooking with an Indian palate and infuse that into American favorites like roast chicken, shrimp ‘n’ grits, bread pudding, etc. How does the success of your series compare to what you thought it would be like when you first started it? I...

How Hari Nayak Views the Art of Cooking Aug012014

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...

Shipra Khanna: Chasing the Life You Want Jul272014

Shipra Khanna: Chasing the Life You Want...

Shipra Khanna didn’t dream of being a chef from a young age like many other contestants on MasterChef. She didn’t think that pursuing a career in the food industry would play any role in her life. She was simply carrying out her daily duties as a young housewife and developing her cooking skills out of necessity – to feed her husband, his family, and her children whose special needs forced her to develop creative and healthy alternatives to traditional foods. It was a true Cinderella story when Shipra was crowned winner of MasterChef India. Her victory and subsequent fame made her a symbol of hope to other women and an example of how breaking societal molds can be possible. With innovative creations like yam mousse, tandoori chicken-flavored pate, and carrot cake with garam masala, Shipra surprised the judges and fans by turning out delicious dishes without any formal culinary training. Her accomplishment was even further impressive when it was revealed that she had landed on the show by having the courage to leave an abusive marriage in pursuit of a life worth living. Here, Shipra shares her perspective on the journey. What made you decide to go on MasterChef India? What was it like to win that competition and how did it affect you? The support of my parents and their belief in me gave me the strength and inspiration to go on Ma​sterChef. My cooking skills were something I have been developing for many years through making new dishes for my family and children so I knew it was something I was good at. You’ve faced some difficult times in your life. How did those experiences influence you and make you who you are today? Difficult times​​ always make​s one wiser. My experiences taught me a...

Sitting Down with Saransh Goila Jul152014

Sitting Down with Saransh Goila...

Saransh Goila made his first Indian dish for his family when he was just 12 years old. Fifteen years later, at the age of 27, he is now one of India’s youngest celebrity chefs and food television hosts. Winning a spot on Food Food Maha Challenge, a reality show hosted by Sanjeev Kapoor and Madhuri Dixit, Saransh beat out 15 other contestants to achieve the title of India Ka Super Chef. Today, Saransh is based in New Delhi and dabbles as a food consultant, actor, author, and host of Roti Rasta aur India, India’s biggest food travelogue show on the FoodFood channel. When did you know you wanted to pursue a career in food? What inspired you to do this? I’ve been cooking since I was 12 years old. But the first time I really thought of food as a career option was in the 12th grade when I was studying to be an engineer and failing miserably at it. I had always thought of the kitchen as an outlet for my creative instincts and found pride and joy in cooking new dishes. I also often watched food TV shows and dreamt of sharing my cooking ability with others. My grandfather, who was an exceptional cook himself, one day suggested to me that I wasn’t born to be a scientist or an engineer. He saw me as a passionate, creative guy who loves cooking and eating and he believed I should consider food as a career option. Based on that, I began applying to catering colleges alongside engineering colleges and to my good fortune, I passed all the required exams for the prestigious catering schools. There was no looking back after that and I followed my passion to pursue cooking as a full-time career....

Up-and-Comer Ripu Daman Handa Jun262014

Up-and-Comer Ripu Daman Handa...

Ripu Daman may be a MasterChef India winner but his talents extend far beyond the kitchen. The energetic and vibrant 24 year is dabbling in television hosting, dancing, reality shows, and hopes to open his own restaurant someday. We caught up with him when he was recently in New York to film for Varli’s Choice, a new television show coming to Star Plus where Ripu will be the host. So what do you think of New York City? This is my first time in New York and I can truly say that it is a brilliant place. It has always been my dream to come here because ever since I was young, my dad would come to New York and tell me all about it. I think walking or biking is the best way to see the streets of this city so even though I have access to a car, taxis, etc. I’ve been getting around on Citibike everywhere so I can stop and visit every restaurant and street food vendor. As a huge foodie myself, I love that you can get so many different types of cuisine here from falafel to Thai to Japanese to Italian to Mexican. I also love the fresh and healthy make your own salad places and find myself eating there often! How did you get started in your career? I studied in New Delhi and was trained from early childhood to cook at home. We had this tradition where every weekend my mom and sister-in-law would relax and me, my brother and my dad would cook for everyone. When I started out making chapatti, it was all out of shape and looked like a map of India! But as I got older, I learned more and more and...

Zorawar Kalra: Man on a Mission Jun012014

Zorawar Kalra: Man on a Mission...

Zorawar Kalra, son of celebrity chef Jiggs Kalra, is the Founder and Managing Director of Massive Restaurants Pvt. Ltd., a venture focused on a chain of fine dining and casual smart restaurants, along with a chain of luxury mithai shops. Zorawar’s famous father previously established and successfully exited the acclaimed multi-award winning brand Punjab Grill, putting him on the map and making him a celebrity known name. Here, Zorawar shares his story of success and business philosophy. How has having a celebrity chef / restaurateur father influenced your vision? My father’s father was in the armed forces. However, coming from a family of foodies and being influenced by his mother made him interested in delving deeper into food. He has over 40 years of experience studying, promoting and redefining Indian cuisine globally, and it is his passion for Indian food that has influenced my vision over the years. Both of us believe that it is the responsibility of Indian people to showcase our cuisine to the rest of the world in a way that retains its authenticity. My father is an institution of knowledge on Indian cuisine and it is an honor for us to have him as a mentor and guiding force behind our brands. Having said that, I believe his strength lies in the cuisine itself, while my expertise is handling the business end of things. Both of us come up with some great ideas, but we spend hours discussing each of our perspectives to make sure they work from a cuisine vision standpoint as well as a business standpoint. We both have our respective strengths and complement each other really well.  “Whatever decisions I’ve made in life, personal or professional, have enabled me to become a better restaurateur, businessman, son, husband, father and above all, a better person.”  Why did you decide to focus on...

Chef Sabyasachi Gorai: Cooking Up a Storm Apr232014

Chef Sabyasachi Gorai: Cooking Up a Storm...

Chef Sabyasachi Gorai is one of the most humble figures in the Indian culinary industry, despite having won numerous accolades such as the President’s Award, National Tourism Award, and “Best Chef in India” Varli Award. Here’s what he had to say when interviewed. What made you want to pursue a career in the food industry? When did you know this was your passion? Coming from a middle class family, it was clear in my mind that I wanted to start earning as soon as possible. My family did not approve of my plans to join the Air Force, leaving me to choose between Arts and the Culinary Academy. Since the chance of success in art is more remote, I joined a catering college in 1993 thinking it would be the less risky path. When I got there, the glamour of a managerial job in the front office was attractive to me, but I soon realised that I could put my artistic passion into food and create a niche that combined art and dining. Years later, here I am. “More restaurants should focus on making guests feel at home.” Your restaurants have won several international and regional awards. What do you think sets your establishments apart from the rest? I think having strong personal interest and passion are a huge part of a successful restaurant. I treat everyone coming to my restaurant as family and I expect my team to do the same. The feeling of comfort, being invited into someone’s home, and exceptional service are constantly viewed as priorities at my restaurants and customers can feel that difference. What are some of the biggest challenges you’ve faced in getting to where you are today? In almost every venture I’ve embarked on, I’ve had to...

Vicky Ratnani’s Key Ingredient: Versatility Jan202014

Vicky Ratnani’s Key Ingredient: Versatility...

An Interview with Vicky Ratnani Chef, Cookbook Author, and TV Personality There are chefs, there are writers, there are television personalities, and then there’s Vicky Ratnani – a man who’s love affair with food has taken him to the far reaches of the globe and allowed him to wear myriad hats within the food industry. Hearing his story was both impressive and inspiring. Tell us about how you got your start as a chef. We understand you sharpened your skills on the high-seas! My inclination was always towards western cuisine. When I graduated in 1991, I did not want to join a hotel but wanted to travel and work overseas to explore more. I thought the best way to learn, travel, and explore the world was to be on a ship on the high-seas. I joined Cunard cruise lines as a commis chef and after 12 years left as an Executive Chef of the Queen Mary 2 and Queen Victoria. How do you want people to think about your role in the culinary industry? A chef? A TV personality? A cookbook author? All of the above? Definitely, all of the above. I am and always will be a chef but am also looking forward to showcase my personality and thoughts via TV and writing. “When you see more, you learn more” How has being an avid traveler shaped your culinary viewpoint? When you see more, you learn more. Working with people from over 35 different nationalities, you are bound to pick up a foreign language, meet a variety of people and learn a great deal about cooking and finding new recipes. Having the chance to listen to people tell tales from their home and culture is truly a blessing and provides a melting pot...

Chandrachur Singh: Making a Comeback Oct022013

Chandrachur Singh: Making a Comeback...

Bollywood actor, Chandrachur Singh, is a native of Aligarh, Uttar Pradesh. A music teacher at Doon School before his acting career took off, Chandrachur made his acting debut in 1996 in “Tere Mere Sapne”, and has since starred in movies with Shah Rukh Khan, Sanjay Dutt, Preity Zinta, Aishwarya Rai, and Tusshar Kapoor. After taking a few year hiatus, he made a comeback in 2012 with “Chaar Din Ki Chandni”. Read below to find out more about this talented star. What are your favorite types of roles to play? I like to constantly keep things interesting and explore the versatility of my acting abilities. Each role offers new challenges and the opportunity to find something out about myself that I didn’t know before, so I’m intrigued by all types of roles. I do think comedy roles in particular are fun and exciting, but haven’t had the chance to explore many of these yet. “… they say the only constant is change, and I try to live my life by embracing that motto. I’ll never forget what it felt like to start out in this business and get my first big roles.” What do you enjoy most about acting? Acting is an exciting channel for creativity. For me, it’s become a favorite playground over time – one where I can try different things, push boundaries, and learn something new through each role or project. It’s fun to be in that kind of environment, and to know that you’re connecting with people through your work. How do you feel about being back in the scene after your hiatus? Well, they say the only constant is change, and I try to live my life by embracing that motto. I’ll never forget what it felt like to start...

Getting Real with Amit Sadh Aug122013

Getting Real with Amit Sadh...

About Amit Sadh Amit Sadh is a talented television and film actor who has worked alongside both Bollywood and Hollywood stars. His first major role was in a Neena Gupta production, “Kyun Hota Hai Pyarr”, where he played the character of Aditya. Since then, Amit has starred in “Kohinoor”, Shobna Desai’s “Durgesh Nandinii”, and the reality show “Bigg Boss.” In February 2013, Amit made his film debut as Omakar Shastri in Kai Po Che, a movie widely acclaimed by audiences and critics.    1) What are the greatest influences for you in deciding whether or not to take a role?  I am fortunate enough to be at a point in my career where I have options and am able to choose what films I want to be involved in. There are a variety of filmmakers and stories that come my way, and I’m very open because I don’t want to restrict myself to a certain kind of role. I am however influenced by my role models in the industry and when looking at potential roles, I often think about their body of work and how the role fits into that. As long as I’m continuously challenged, there are many roles that I’d love to play.   2) How do you feel about your upcoming political thriller, 10 Janpath?  I’m very excited about this, there’s a lot of action in the film and the story is constantly moving along. Before that however, I’m actually filming a romantic comedy based on Shaadi.com. It’s a much lighter film set in Punjab and I think will be a great contrast to the more serious thriller coming up. Both these films should be released next year, which is exciting. 3) What do you think are the characteristics of a successful film today? ...

Coming to America: A Chef’s Journey Jul152013

Coming to America: A Chef’s Journey...

An Interview with Chef Dheeraj Tomar Executive Chef, Devi, NYC   1) What made you decide to pursue a career as a chef? As a child, I was a very creative personality and started experimenting with food. I wasn’t really interested in academics or the common professions that everyone else went into, but I was always attracted to working in the kitchen and jobs involving design. A friend advised me to try out a food craft course and it was there that I felt most at home. 2) Why did you come to NY? Was there something about the NY culinary scene that attracted you? I came to New York City in February 2011. New York is an amazing melting pot of world culture, and the culinary arts have a heightened importance in this city because of all the great chefs and restaurants that reside here. The sizable Indian population in this city made me feel it would be a great place to utilize my skills, especially after working at the Intercontinental Delhi and having interacted with so many international guests. My gut feeling was that I would better understand different palates and tastes if I moved abroad and actually lived among the people who I used to serve in India.     3) What would you say are your specialty dishes? I enjoy all kinds of cooking, but awadhi and mughlai style curries are my specialty. The Muslim heritage in India gave us really great cusine. generally known as mughlai or awadhi food. and the person who taught me this delicate art (Ghulam Rassol) was an acclaimed chef in India. At Devi, I make Mugh Begum Bahar (chicken breast roulade stuffed with pistachios and minced chicken in a silky saffron laced sauce) which...