COOKERY
How did you develop an interest for cooking?
Unlike other kids, I was never interested in watching cartoons. I was always glued on to seeing cookery shows on television and in those days Sanjeev Kapoor was the only one who used to have his shows on. I started developing an interest gradually and by the age of nine I was boiling eggs, milk and making tea for my family. I also used to assist my mother in the kitchen. When I was 12, I watched Sanjeev Kapoor making Kothimbir Vadi. I tried making that at home and it turned out to be fantastic and then and there I decided to become a chef.
Was your family okay with your idea of becoming a chef?
Not really. Although they were a bit nervous initially , they told me that I shouldn’t regret it. But I was confident that I would do well. And I ended up topping all the three years in college.
But were you ever worried that the image of a ‘Bawarchi’ (Cook) would get attached to you?
The Bawarchi days are long gone. It used to happen earlier. But today the image of a chef is someone who commands respect and sophistication. Earlier a chef was seen as someone who purely used to cook. Today Chef is seen as a very creative individual. The plate for us is like our canvas. Just like a painter, we paint on it with our creativity. We serve not just food but our love and emotion as well. We serve you an experience. Today with the advent of many cookery shows, reality cookery shows, multi cuisine restaurants, there is a lot more awareness about chefs. Today a chef is someone who thinks out-of-the-box to create an unmatched eating experience.
Why is cooking usually considered a woman’s job?
That is an unfortunate notion because in most houses women cook. But I don’t think cooking or kitchen belongs to women. In fact, the hotel industry is dominated by men. I don’t know why that is but I am sure very soon that will change too and we will have a lot more women donning the apron.
Have you ever faced any food disaster while cooking for a customer?
Yes. A big disaster happened in Dubai at the five star hotel where I was working. An Arab ordered a burger with no bacon as Muslims don’t eat pork. I was supervising the continental section and my subordinate didn’t read the KOT (Kitched Order Ticket) well. He served burger with bacon and the guest bit into it and I was called out. It snowballed into a huge issue and I had to apologize. The guest was initially very reluctant to let go. On a spur, I mentioned Islam is all about forgiving. On hearing that he was moved and he stood up and hugged me and asked me to make sure it never happens again. I had tears in my eyes. That is one episode I will never forget.
Working in five stars you must have cooked for many film stars. Can you recollect the names of a few who you had cooked for?
Yes. I have cooked for many stars. My first ever experience was as a management trainee in Hyderabad at Novotel Hotel where I was given the mandate of cooking Goan food for close to 150 people. It was a high profile event with the then CM of Hyderabad and super star Chiranjeevi coming in to dine. I pulled it off successfully and received a word of appreciation both from the CM and Chiranjeevi. I have also cooked for Amitabh Bachchan, David Beckham, Sachin Tendulkar, Vidya Balan, Kajol, Shabana Azmi and many others.
What did you cook for Amitabh Bachchan and David Beckham?
For Bachchan sir, it was a continental preparation. He loves stir fried vegetables. For Beckham, it was scotch eggs. Very recently Sanjay Dutt visited Hotel Sea Princess and I baked a cake for him with a personal message written on it. I should also mention that Jackie Shroff is the coolest celebrity I have ever come across. He will just walk into the kitchen, put an arm on my shoulder and order his favorite dish.
Is cooking for a VIP stressful?
It is not a big deal but yes you have to be extra cautious. They have their own likes and dislikes. Their diet is on the healthier side and don’t like consume too many calories. Some are particular about the size or quantity of the food being served to them.
Has your profession helped in meeting the woman of your dreams?
Yes. In fact, food played cupid and helped me meet my wife. I was HRC when I got an order for pasta and the KOT read extra cheese, no mushroom and no bacon. I made it and sent it across but the server returned with the plate. When I asked him what happened, he said the guest said, ‘It sucks’. I then went out to meet the guest who happened to be a woman. When I asked her what she thought was wrong with the dish, she said it had a lot of cheese in it and she had asked for less cheese. I told her she had in fact asked for more cheese and she said that maybe she made a mistake. I then made her a different one and she gave it thumbs up. We then exchanged numbers and got chatting. And here we are today married happily. So yes, being a chef helped in wooing her.
What are your future plans?
My dream is to open my own restaurant. I am also immensely passionate about opening an eatery for everyone who cannot afford to eat out at various five star hotels on a daily basis.
Lastly, do you have any message for budding chefs of India?
Today everyone wants to be a chef just to be on TV and not to be in the kitchen. Fame is something that will come with time and responsibility. When I started out, I had no idea at all that I would end up cooking for celebrities. So my message to all chef aspirants is that there are no shortcuts to success. If you are passionate about something and love what you do, sky is the limit.
Rustic seafood ceviche with balsamic glazed beetroots and guacamole
INGREDIENTS
For Sea food Ceviche
Dice grilled prawns 3 tblspn
Diced grilled fish 3 tblspn
Garlic mayonnaise 2 tblspn
Chilli flakes 1pinch
Lemon 1/2 lemon squeeze
Tomatoes 1 tblspn
Onions 1 tblspn
Green chilles 1/2 tspn
Crushed black pepper to taste
Salt to taste
For Balsamic glazed beetroots
Diced boiled beetroots 5 tblspn
Reduced balsamic vinegar 2 tblspn
Corriander chopped 1 tbslspn
Crushed pepper to taste
Salt to taste
Chilli flakes(optional) 1 tspn
For the Guacamole
Diced avacadoes 4tblspn
chopped onions 2 tblspn
chopped tomatoes 2 tblspn
chopped corriander 2 tblspn
chopped chillies 1 tblspn
Garlic mayonnaise 1 tblspn
salt to taste
Crushed black pepper to taste
lemon 1/2 lemon squeeze
METHOD:
1) For the ceviche mix all ingredients together and allow to rest in a refrigerator or at room temperature.
2) For the glazed beetroots again, mix all ingredients together and allot to rest in a refrigerator or at room temperature.
3) For the glazed beetroots again, mix all ingredients together and allot to rest in a refrigerator or at room temperature.
4) Plate all elements using a ring mould. Garnish with pan tossed cherry tomatoes, garlic mayo drops, micro greens, coral net and charred orange wedge.
5) Before serving squeeze a lemon and serve chilled or at room temperature.
Chefs Tip: Ensure the ring mould is oiled from the inner side so that demolding becomes smooth and easy.
TAPIOCA CHAT
INGREDIENTS
Tapioca pearls 100 gms
Tapioca root 50gms
Chopped onion 50gms
Chopped tomatoes 50gms
Chopped corriander 50gms
Chopped green chilly 15gms
Lemon juice 1lemon
Chat masala 1 tspn
Chopped green mango 1 tblspn
Kokum 100gms
Puri 6nos
Nylon sev 50gms
Tapioca slices 100gms
Chilly powder 1 tspn
METHOD:
1) Wash and soak the tapioca pearls for 1/2 hour after which it would bloom.
2) Finely chop onion, tomatoes, chillies and corriander.
3) Mix the tapioca pearls with chopped items. Add chat masala, lemon juice and allow to rest for 5minutes.
4) In the mean time prepare kokum extract, by boiling kokum and then allowing it to chill, strain and mix well.
5) Puncture the puris and stuff the tapioca mixture in it and top it with sev and chopped corriander.`
6)Fill the shot glasses with chilled kokum extract and top it with the stuffed puris.
7) Serve with sliced and deep fried tapioca slices marinated with chilly powder and salt and topped with finely chopped tomatoes, onions and corriander.
