New Delhi, August 28, 2018:
How did you get into cooking?
When I was growing up, I had dreams of joining the Indian Army and wearing the uniform with utmost pride. Many of my family members served in the Indian Army and I would look up to them as role models. As I grew up, in my 20s I’d say, I started experimenting with food and fell in love with the process. My uncle was an Executive Chef with ITC Hotels, and witnessing his creativity, vision and dedication further inspired me to take up Culinary Arts. I was a keen learner and a perfectionist in college, and there was no stopping me from then on. I realized that wearing the Chef’s Whites were just as prestigious as wearing two stars on the shoulder.
Did your family have a role to play in your interest towards culinary arts?
Though my uncle was the one who inspired me to take up this career, my wife motivates me to do better every day. While cooking at home, she gives me valuable tips that have come of use numerous times, and I am ever so grateful to have her by my side, supporting all the challenges that come with the profession in every way.
What brings you to Radisson Blu Plaza Hyderabad?
I am wanderlust by heart. I love exploring different places, cuisines, people and culture. I enjoy the process of familiarizing myself with new concepts, not only related to cookery, but also in terms of lifestyle, language and practices. I have moved from Jaipur to Shimla to Indore and many places far and wide. Moving to Radisson Blu Plaza Hyderabad came as a no-brainer for me not only due to my love for exploration but also because of the wonderful Hotel Group that I get to be a part of.
What is your take on the local cuisine available here?
I find the cuisine of Telangana to be extremely diverse and dense in flavors. It is completely different from the cuisines in the North not only in terms of taste, but also the basics, right from the cuts of vegetables to the methods of cooking. I am an absolute fan of the wonderful tadka that goes in to almost every curry or sabzi, of red chillies, mustard seeds, curry leaves and whole spices. The aroma of a perfectly cooked Sambar brings about a sense of comfort and happiness that I enjoy guiltlessly!
Could you tell us about the restaurants that you oversee?
Certainly. I manage three food and beverage outlets here at Radisson Blu Plaza Hyderabad Banjara Hills. Chill, the all-day dining multi-cuisine restaurant where we serve over 250 dishes as part of the buffet, Holy Basil, our fine-dine Asian restaurant featuring the best of the cuisines of Japan, Thailand and China, and Bar 41, our bar cum restaurant with an impressive range of international and national beverages served alongside delicious snacks and dishes that complement the beverages perfectly.
Which style of cooking do you fancy the most?
I am a huge fan of the grill and barbeque. I relish the smoky flavor that grilling imparts on the meats and vegetables that you are working with. Grilled food has flavors and juices that are locked in, and require very little fats during the cooking process. The best part about it is that you can grill nearly everything! Whether it be Arabic or European cuisine I’m craving, I can change up the marinade and go right ahead. The freedom of being able to use multiple ingredients is also one of the reasons I’m such a huge fan.
What is your favorite ingredient to work with and why?
Paprika, hands down. Paprika adds an entirely new dimension of flavor to the dish at hand. It has a delectable punch that doesn’t hit you outright, but is felt throughout each bite you take.
How do you come up with new concepts for dishes?
Experimentation is the key to innovation. I keep up with international food trends, and observe what is gaining the most amount of popularity. Instead of imitating, I give each dish a whole new take through rigorous experimentation whether it be in terms of texture, flavor profile or presentation.
What do you consider your biggest challenge in this new role?
Hiring can sometimes be a challenge because you are always on the lookout for workers who are not only skilled, but also able to take on challenges and responsibilities. The unavailability of exotic ingredients that some dishes may require can also pose as a challenge sometimes.
What kind of atmosphere do you create in the kitchen?
My motto is to work hard and party harder. I like to maintain a workplace environment that is positive, interactive, fun and friendly. Chefs should feel free to express their ideas and suggestions and feel that they are part of a bigger family.
What do you look for when you hire other chefs to assist you in the kitchen?
While each person is unique in their own way, it is essential for a chef to be optimistic, communicative, and eager to learn. Chefs constantly have to make spontaneous decisions. Therefore, being able to take quick decisions and willingly taking up more responsibility than allotted to them, sets a chef apart from the others.
How do you deal with the stress levels in the kitchen?
I perform Surya namaskars and practice Pranayama (deep-breathing exercises) on a daily basis. My day does not start until I get my daily dose of yoga in. It helps me stay focused and remain positive and agile throughout the course of the day.
How do you unwind after a long day of work?
Spending time with my family serves as the biggest stress-buster for me. Whether it be cooking up a storm in the kitchen, going out for a movie or a coffee, or just spending some quality time talking to each other, it helps me wind down and relax, and be prepared for the next day’s grind.
Do you agree with the common conception that the industry is dominated by men? If yes, do you see the dynamic changing anytime in the near future?
In my 20 years of working in the hospitality industry, I have come across numerous women who perform exceptionally well in the kitchen. They are excellent managers and leaders, and ease into roles of high responsibility. The fraternity takes pride in their female Chefs and I do not see any dearth in terms of opportunities for them. In fact, the chef who takes care of the Garde Manger here at Blu, Ms. Tarunima, is one of the best performers in my team and goes out of her way to help out with other outlets too, whenever required. Women like her serve as role models to those wishing to take up a career in the Culinary Industry.
What are the food trends you see coming up in 2018?
The most prominent trends right now are of vegetarianism and going organic. People are increasingly aware of the health implications of various food items and are making the conscious effort to eat healthy. We at Radisson have already incorporated various low-fat foods, grilled items and vegetarian dishes to our buffet and a-la-carte menus that delight our health-conscious guests.
Corporate Comm India(CCI NewsWire)
