In this freewheeling interview, Seniormost Chef Hemant Oberoi tells SANDEEP HATTANGADI that gone are the days when this profession was looked down upon and today chefs are respected more and more as they have the skills in their hands.
What prompted you to be a chef and tell us about your journey in the hotel industry?
I never wanted to be a chef, who can control destiny. From nearly becoming a doctor, and also an army officer, if I became a chef, it was only in final campus interviews when I was literally pushed into this by my cookery head of dept. I thank him till date for making me what I am today. I was the corporate chef and grand executive chef of the Taj chain of hotels. A multiple award winner, including the Executive Chef of the Year Award by H&FS Hosts, I have 30 years of culinary expertise.
Who have been your inspirations as professional chefs?
My inspirations have been Alain Ducasse and Joel Roebuchon.
Which are your favorite cuisines?
My favorite cuisines are French, Japanese and Middle Eastern.
How important is ambience and service in the hotel industry?
In today’s world, ambience and service play a very important role, as guests come for a meal experience and all they expect are smiling good service, ambience and excellent food.
What do you feel are the reasons for this spurt in the food industry?
The times are changing and people are travelling and becoming more and more knowledgeable about various cuisine trends. The chefs as entrepreneurs are bringing new concepts to the table and getting the diner something to cheer about.
What do you feel is the reason for students taking up being a chef as a job and the rise of culinary schools and hotel management schools?
In recent times there has been a spurt in catering institutes and all the foreign universities are lining up in India for collaborations. Gone are the days when this profession was looked down upon.Today the chefs are respected more and more as they have the skills in their hands.They are artisans like anyone else. The students also look at the glamorous side of this world too.
Are you a host of any TV cookery show? Do you have any favorite cookery show on TV?
I do not have a fancy for any cookery show as we hardly get the time to see any show.
What is your advice to wannabe chefs?
My advice to students is that they should cook from their heart and also be very passionate about cooking.
Which are your favorite dishes?
My favorite dishes are grilled fish and spinach in any form whatsoever.
What is your take on vegetarian and non- vegetarian cuisine?
40 per cent of the population in India is vegetarian. Is it by choice, religion or compulsion? It would take days and weeks to debate it. All Gujarati Hindus and Brahmins are expected not to eat meat or poultry, and so are Jains and Namdharis. The fact is that 28 per cent of the world population is vegetarian. In the US, an estimated 10 million people have turned vegetarian, and about 15 million are interested in becoming one. If majority of the population in the UK was not vegetarian earlier, it probably is now, because of the mad cow disease. In Europe, about 2.6 million people have turned vegetarian, and in China there is a significant shift to vegetarianism because of Buddhism.
How did westerners turn vegetarians?
It is like Parsis are eating veggies every day. But, it is happening. The sudden change in the West is mainly because of the need for healthier lifestyles, which call for healthier food choices. It has been proved that, in 60 per cent cases, it is after a medical check-up that most people go on low-carb, no-carb, no-fat or high-protein diet. Raw foods are gaining in popularity. Soya and its derivatives, as well as sprouts, are in vogue because of the increased incidence of lactose intolerance among people.
What about the Chinese and the Japanese?
The Chinese and the Japanese might not be quintessential vegetarians, but their daily intake contains a lot of vegetables that provide sufficient nutrients. Today, people want to eat vegetables, which do not necessarily have to come from different corners of the world, but, instead, are produced locally. Organic food is making a big comeback. Since vegetables and fruits are free of fat, sodium and cholesterol, and provide sufficient vitamins and fibers, the question is why not become vegetarian?
What is your take on organic vegetables?
Organic vegetables have more nutrients than ordinary vegetables. Organic farming helps conserve water and soil quality, and reduces pollution. The drawback, however, is that organic produce can be a little rough on your pockets. A number of studies have shown the benefits of becoming vegetarian. One study shows that vegetables and fruits increase metabolism, and vegetarians burn calories faster than meat-eaters. Another fact, which is quite startling, is that 10,000 kg of potatoes can be produced in an acre, while the output of meat from the same area may be limited to 100kg. I can vouchsafe for the fact that today every acre can feed more vegans than non-vegans. Also, growing 1 kg of wheat requires only 50 gallons of water, compared to 2,500 gallons for the same amount of meat.
Do you foresee vegetarians dominating among the diners in the near future?
Today, there are different types of vegetarians. There are ovo vegetarians, who eat eggs but no dairy products, meat or poultry; lacto vegetarians, who eat dairy products, but no eggs; ovo-lacto vegetarians; and pescetarians, who eat only fish and vegetables. In India, we have Jains, who do not eat onion, garlic, root vegetables or honey. They are true NGOs (no garlic onion people). With more and more people opting for greener pastures, we might be looking at a vegetarian domination, sooner or later.
Grilled Fish
Ingridient
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets
lemon pepper to taste
•Garlic powder to taste
•Salt to taste
•1/3 cup soy sauce
•1/3 cup brown sugar
•1/3 cup water
•1/4 cup vegetable oil
•Add all ingredients to list
Method
1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
