Tag: CHEF

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Food Lite Blogs

Chef Shipra Khanna Discusses Dual Aspects of Culinary World

Shipra acknowledged the dual nature of cooking for leisure versus running a professional kitchen, noting that each comes with its own charm and set of challenges… Shipra Khanna speaks with Akshay Acharya

Shipra Khanna, one of India’s prominent culinary stars, has made significant contributions to the country’s food landscape. Her journey into televised cooking began with winning the second season of ‘MasterChef India.’

Since then, Shipra has appeared on numerous cooking shows in India and abroad, establishing herself as one of the most successful ‘MasterChef’ winners globally, with over a decade of experience in television.

Cooking is often praised for its therapeutic effects, helping to calm the nerves of the person who is handling the process.

However, there’s another side of the coin, cooking and running a professional kitchen presents a different challenge, often leading to chaos, especially during peak times like weekends and holidays.

Shipra acknowledged the dual nature of cooking for leisure versus running a professional kitchen, noting that each comes with its own charm and set of challenges.

She told: “When I cook at home, it’s a meditative experience. The rhythmic chopping, the aroma of spices, and the joy of preparing something delicious for loved ones are incredibly therapeutic. It allows me to slow down and savour the process.”

Conversely, Shipra described the high-energy, dynamic environment of a professional kitchen, saying, “It’s about precision, teamwork, and consistently delivering high-quality dishes under pressure. Despite the chaos, there’s a sense of exhilaration and fulfillment in orchestrating a well-run kitchen and seeing satisfied customers. Both experiences enrich my culinary journey, teaching me patience, creativity, and resilience.”

Her journey in the culinary world has been a source of inspiration for many food enthusiasts.

When asked, in hindsight, what were some of her key decisions or innovations that brought her the kind of success that everyone dreams of, Shipra told IANS: “My journey has been deeply fulfilling, and looking back, several key decisions and innovations have shaped my path. First and foremost, participating in and winning MasterChef India was a pivotal moment. It gave me a platform to showcase my culinary skills and connect with a broader audience.”

Shipra also highlighted her embrace of fusion cuisine, blending traditional Indian flavours with global influences, as a significant factor in her success.

“My commitment to using fresh, locally-sourced ingredients has always been a cornerstone of my cooking philosophy, ensuring that each dish is not only delicious but also sustainable. Lastly, my decision to author cookbooks and host cooking shows has helped me reach and inspire countless home cooks and food enthusiasts, fostering a community that shares my passion for the culinary arts,” she added.

Cooking for home chefs in India saw a sea change, with the satellite of which ‘MasterChef India’ takes a huge chunk of credit. How has the scenario changed in the face of the Internet revolution and technological advancements?

Shipra told: “‘MasterChef India’ revolutionised the culinary landscape by bringing gourmet cooking into Indian homes. It empowered home chefs to experiment and dream big. The advent of the Internet and advancements in technology, like 4G and now 5G, have further transformed this landscape.”

“Access to online recipes, cooking tutorials, and global culinary trends has democratised cooking, making it accessible to everyone. Social media platforms allow chefs and food enthusiasts to share their creations, gain feedback, and build communities. These technological advancements have fostered a more connected and informed generation of home chefs who are eager to learn, innovate, and share their culinary journeys.”

ALSO READ-Master Chefs Reinvent Traditional Uttarakhand Noodles at Indian Accent

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-Top News UK News

Chefs overtake techies for skilled worker visas

The shift in labour demands accentuates the UK’s resilience in adapting to global trends and market needs. It emphasises the importance of continually upgrading skills to stay relevant in today’s fast-paced economy…reports Asian Lite News

The United Kingdom is witnessing a significant trend shift in the professional employee visa scheme as chefs become more in demand than software developers. It shows the increasing appeal of the country’s food and hospitality industry, which now apparently surpasses the need for tech skills.

For years, software developers held the highest demand under the UK visa scheme. However, increasing interest in food and hospitality roles has surpassed this demand. Nevertheless, software developers continue to hold importance, hinting at a broader spectrum of job opportunities in the UK, with culinary skills taking precedence.

This shift shows the dynamic employment market in the UK, which is continuously changing and evolving. This rise in demand for chefs is leading to significant alterations in the nation’s job sector, directly influencing visa and immigration policies with increased opportunities for overseas chefs.

On the downside, the equal increase in competition could heighten stress and expectations among the current workforce. This scenario demands continuous learning and adaptability from chefs, affecting overall market dynamics.

Chefs contribute significantly to the UK’s cultural diversity, bringing their unique skills and expertise from various backgrounds. Their dynamic culinary styles add vibrancy to the hospitality industry, strengthening the UK’s image as a global gastronomic hub.

In spite of these changes, software developers still play a critical role in the UK’s IT infrastructure and digital economy. They remain crucial for modern technological advances and significantly contribute to the nation’s economic growth. They also play a key role in fighting cyber threats, fostering creativity, and driving digital transformation across the UK.

The shift in labour demands accentuates the UK’s resilience in adapting to global trends and market needs. It emphasises the importance of continually upgrading skills to stay relevant in today’s fast-paced economy.

Above all, the skilled worker visa scheme is crucial for attracting international talent across varied fields, reflecting the UK’s adaptability to a dynamic global market. Successful implementation of these systems is vital for maintaining a strong global standing.

Audrey Elliott, partner and head of immigration at Eversheds Sutherland, said the changes, and the lack of detail from the Home Office was leading to uncertainty.

“The change proposed in respect of the salary threshold is significant and there are many ramifications arising from this increase that will need to be worked though as the detail becomes available,” she said.

“In the meantime we have a period of uncertainly for employers, employees and candidates. Employers in the UK have experienced many challenges in the last few years in resourcing their businesses with the skills and experience needed.

“Brexit and COVID created significant change in the recruitment landscape – from the legal basis of work to the move to remote and hybrid working. A few years on we are all getting to grips with the art of the possible and this announcement will see a return to uncertainty.”

Some of the jobs on the list, which counts the most-used Home Office occupation codes, are also on the government’s shortage occupation list, which allows companies to pay a 20% discount on the going rate for jobs that cannot be easily filled in the UK, but is being scrapped under the new rules.

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Food Lite Blogs

Women Chefs Cook Up Special Dishes for Their Moms

Jawairia Merchant, chef and founder of Thai Naam, Mumbai, remembered how her initial inspiration for cooking stemmed from her mother, making Mother’s Day particularly significant for her…reports Asian Lite News

Mother’s Day holds a special place in most people’s lives. It is a day when families come together to acknowledge a mother’s love for nurturing and shaping the lives of their children.

As this auspicious day dawns upon us, let us explore how women chefs are honouring their mothers and what culinary delights they are preparing to celebrate the occasion.

Chef Gitanjali Verma, Senior Faculty (Culinary) at The Oberoi Centre of Learning and Development (OCLD), Delhi, said that her understanding of a mother’s responsibility deepened when she got to perform first-hand. She noted, “A day is not enough to celebrate the most important person in our life, for me every day is Mother’s Day.”

Sharing an anecdote, Gitanjali fondly remembered her childhood days spent in her mother’s kitchen, where she would often create delightful chaos. Despite the mess, her mother always encouraged her creativity, making the kitchen her sanctuary — a space where she could freely express herself through culinary adventures whenever she sought respite from her studies.

For the special day, Gitanjali is preparing her mother’s favourite, the Peruvian ceviche. A delightful dish, Gitanjali explained, “it typically consists of fresh raw fish marinated in citrus juices, primarily lime or lemon, which effectively ‘cooks’ the fish through a process called ‘denaturation’. The dish is then seasoned with onions, chilli peppers, salt and cilantro, creating a refreshing and tangy flavour profile.”

Jawairia Merchant, chef and founder of Thai Naam, Mumbai, remembered how her initial inspiration for cooking stemmed from her mother, making Mother’s Day particularly significant for her.

“As a child, my mother was my role model — always composed and unruffled, especially in the kitchen,” Jawairia said. “I have strived to emulate her calm demeanour throughout my culinary journey. She possessed a knack for quick fixes in the kitchen, always having a solution for mishaps. My mother remains my primary and most influential source of inspiration, shaping me into the cook I am today.”

Jawairia’s mother loves seafood, so the good daughter is preparing a mango fish curry for her on this occasion.

Juggling work commitments and family responsibilities can be challenging, but for Saraswati Devi Ahirwar, who serves as a chef at Fat Tiger in Gurugram, being a mother alongside her culinary career brings her profound happiness. Infusing her dishes with a touch of maternal care is her secret ingredient. She believes it enhances the flavours and makes her creations truly delightful.

On this Mother’s Day, Saraswati is cooking a mouthwatering vegetarian pasta, the red hot arrabbiata, for her mom.

Saraswati outlined her recipe for red hot arrabbiata. She explained, “First, I will cook some penne pasta until they are just perfect. After that, I will cook some minced garlic and chopped onion in olive oil until they are perfectly soft. After this, I will add some diced red and yellow bell peppers and cook them until they are nice and tender. Then, I will add some chopped tomatoes, tomato paste, and a blend of dried oregano and red pepper flakes.”

Concluding her recipe, Saraswati said, “After letting everything cook for a while, I will mix them with the cooked penne pasta until it is well coated with the sauce. And finally, I will garnish the dish with freshly chopped parsley on top for a burst of colour and freshness.”

For Ashna Mehta, chef and co-founder of Cafe 49, Mumbai, “Mother’s Day is all about celebrating the real superwoman in our lives — the one who has raised and nurtured us, and stayed up all night, taken care of our tantrums and ensured we never went to bed hungry.”

Continuing her ode to her mother, Ashna added, “She is a true force of nature, an epitome of selflessness and love, the rock of the family who possesses unwavering strength that keeps everyone together.” And to treat her mother “as the queen she truly is”, Ashna is whipping up a Hazelnut Teacake.

For Singapore-based celebrity chef Sarab Kapoor, Mother’s Day is not about receiving material tokens of affection. What matters to her is knowing her children feel loved and supported and that they have someone they can always rely on.

Sarab, sadly, lost her mother recently, but she plans to honour her memory by preparing Gajar Halwa and Phirni. “Cooking these desserts is not just about satisfying my cravings; it’s also a way for me to feel closer to my mother and to keep her memory alive through the flavours she cherished most,” Sarab said.

Chef Megami Mehta, a junior sous chef at The Taj Mahal Hotel, New Delhi, said her mother has been incredibly supportive of her culinary journey and is always willing to taste-test her crazy food experiments.

On this special day, Megami is preparing a chicken casserole for her mother. It is her way of recognising the immense role that mothers play as “pillars of strength in our lives”.

Reflecting on moments shared with her mother, Megami said, “Countless times, my mom and I have shared hearty laughs over spilt ingredients or unplanned kitchen blunders. Through it all, she has instilled in me the value of embracing cooking with a positive spirit, even amid chaos. Her lessons extend beyond recipes; they underscore the significance of infusing every culinary endeavour with love and care.”

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Food Lifestyle Lite Blogs

Honouring Two Decades of Culinary Mastery and Innovation

Chef Davinder Kumar, President of the Indian Culinary Forum, shared his excitement, saying, “As we gather to celebrate the 20th edition of the Chef Awards, we reflect on the incredible journey that has unfolded over the past two decades…reports Asian Lite News

The Indian Culinary Forum (ICF) is proud to unveil the much-anticipated 20th Annual Chef Awards, a momentous celebration of culinary brilliance, and the 11th Knowledge Summit, a gathering of industry luminaries for insightful discussions. This year, the culinary world’s spotlight will shine brighter than ever before, illuminating the talents and expertise of culinary maestros. The ceremony is scheduled to take place on the scintillating evening of October 14, 2023, at The Ashok, New Delhi.

For two decades, the Chef Awards have showcased innovation, creativity, and unwavering dedication within the culinary realm. This year, we embark on a remarkable journey to honour not only extraordinary kitchen talent but also the enduring impact of the Chef Awards on the culinary landscape. A celebration of excellence and creativity, the Chef Awards stand as a testament to the mastery of culinary artisans across the nation. Since its 2003 inception, this illustrious event has evolved into an undisputed symbol of recognition, honouring culinary artistry while fostering knowledge exchange among industry luminaries.

Chef Davinder Kumar, President of the Indian Culinary Forum, shared his excitement, saying, “As we gather to celebrate the 20th edition of the Chef Awards, we reflect on the incredible journey that has unfolded over the past two decades. What started as a humble recognition has blossomed into a global phenomenon, igniting a passion for culinary excellence and uniting chefs from across the nation. Our awards don’t just honour talent; they cultivate it, enriching our culinary landscape and promoting the rich heritage of Indian cuisine worldwide.”

The grand affair is set to unfold in three captivating acts. First up is the Culinary Competitions, featuring over 150 skilled chefs showcasing their prowess across diverse categories such as Master Chef of the Year, Kebabs, Indian Patisserie, Indian Sweets, International Cuisine, North Indian Cuisine, Oriental Cuisine, Baker, South East & West, as well as Student Chef of the Year (Female) and Student Chef of the Year (Male). Following that is the Knowledge Summit, a decade in the making, bringing together hospitality magnates, educators, and critics for insightful discussions on industry matters, with this year’s focus cantered on the theme, Culinary Professionals-Tackling Global Hunger. Lastly, the event reaches its crescendo with the Chef Awards, a grand finale that celebrates and bestows recognition upon culinary excellence, embodying the pinnacle of gastronomic achievement.

Chef Vivek Saggar, General Secretary of the Indian Culinary Forum, expressed, “ICF’s mission is a captivating journey that nurtures emerging talents with the latest culinary skills, fostering growth while sharing the vibrant essence of Indian cuisine worldwide. This transformative endeavour blends expertise and innovation, resonating across borders and cultures. Our vision not only sparks careers but also fuels the global spread of Indian flavours.”

“In addition to the culinary competition, as is the tradition every year, there are seven special senior award categories presented through direct nomination. These include Lifetime Achievement, Golden Hat, Silver Hat, Academic Silver Hat, Pastry Chef of the Year, and Lady Chef of the Year,” added Chef Saggar.

About Indian Culinary Forum: The Indian Culinary Forum is India’s association of Professional chefs of India. It was formed in New Delhi in 1987 as an exclusive non-profit-making organization, dedicated solely to the advancement of the culinary art of India. The Forum’s objective is to act as a link, a platform and an instrument for the enhancement and overall development of the national community of chefs. The World Association of Cooks Societies (WACS) is 110-nation fellowship comprising the world’s various professional chefs’ organization representing over 9 million professional chefs. The ICF has an international culinary focus in the staging of its various competitions, seminars, and events. The aims of the ICF, broadly, are:

To encourage and inspire junior chefs through training and competition

To enhance international, the culinary prestige to India

To encourage Indian nationals to consider a career within the hospitality industry

To promote Indian Cuisine globally

To help young chefs to hone culinary skills through training, workshops, and competition

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Food Lite Blogs Restaurant Reviews

Bite sized deliciousness: Laddooh by Chef Sugandha Saxena

In the diverse tapestry of Indian culture, one brand stands out as a symbol of joy, love, and celebration – The Laddooh. From grand weddings to intimate corporate gatherings, Laddooh has graced every occasion with its presence, creating cherished memories that linger on the taste buds and in the hearts of millions. A feature by columnist Riccha Grrover for Asian Lite International. 

The desserts served at Laddooh are best described as bite-sized deliciousness. The recipes are out of the ordinary and made with the best ingredients available, earning Laddooh a thriving place in the gourmet world.

Laddooh, also offers scrumptious and bespoke desserts hand-rolled using healthier and organic alternatives that are gluten-free and sugar-free.

Desserts curated at Laddooh have been loved by eminent B-town personalities and dignitaries like Raja Manvendra Singh Gohil. Chef Sugandha was graciously featured as a guest judge on a popular culinary show aired in Bangladesh. As a culinary expert, she has also partnered with premium 5-star luxury and boutique hotels in metropolitan cities like Kolkata, Delhi, Mumbai, and Bangalore to host pop-ups. Her commitment to preserving Indian culinary traditions while infusing them with global appeal has made her a prominent figure in the world of gourmet sweets.

As we savor the delectable creations of Laddooh, let us celebrate Sugandha Saxena’s culinary artistry and her dedication to spreading joy and sweetness across the globe. In every bite of Laddooh, we taste the love and passion that goes into crafting these divine treats, and we raise a toast to Sugandha Saxena – a true culinary maestro.

About Chef Sugandha Saxena

Sugandha Saxena, the Delhi based visionary chef and entrepreneur, has earned global acclaim for her exceptional culinary skills and her contribution to the sweet realm of desserts.

Her journey to being a seasoned culinary expert kicked off after completing a noteworthy post-graduation degree in International Hospitality from the ivy-league EHL Hospitality Business School in Switzerland. Laddooh started as a small venture with a handful of traditional Laddoo flavors, but with Sugandha’s innovative touch, it quickly blossomed into a renowned gourmet sweet empire.

So, the next time you take a bite of the famous Laddooh, remember the love, joy, and sweetness it symbolizes – a true celebration of life’s flavors! Highly Recommended! 

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Food Interview Lite Blogs

‘Food lets you be a child every day’

Coming to India since the year 2010, the chef who currently filming the series ‘Mega Festivals’ says that it is here that one realises how diverse food is, not only regional but sub-regional as well…reports Sukant Deepak

It can be really interesting when someone who eats only to survive has a more than one-hour relaxed conversation with celebrity chef Gary Mehigan, one of the original judges of the series ‘MasterChef Australia’.

And he plays sport — talking about the absolute satisfaction of sitting at a roadside kiosk in India and having a cup of chai — watching the world go by and not letting its pace disturb him. Not even once he takes the easy way out of talking about world cuisine.

“I simply love bhelpuri, papri chaat, and panipuri,” ensuring the subaltern interviewer can now almost put his feet on the couch.

It has been quite a trajectory for someone who wanted to be an engineer like his father but realised at the age of 15 that he was creative, and not very patient, thus deciding to follow in his grandfather’s footsteps.

“I loved how my grandad lived, and could not get enough of the buzz when I worked in a local hotel. It is tough to think of anything more rewarding than food. Food lets you be a child every day,” says Mehigan, who headed the kitchen in some of Melbourne’s most prominent restaurants, including Browns, Burnham Beeches Country House, and Hotel Sofitel, before starting the award-winning Fenix in the year 2000.

For someone who was selected as one of the entrants to the 2012 edition of ‘Who’s Who in Australia’ and travels extensively stresses that visiting new places promises peculiar experiences and new ideas.

“As a new chef, who works several hours in the kitchen one may not get to travel too much, and thus not see outside that space. But it is only when you step out, the realisation hits — how different and similar food is — and how it binds us together.”

Coming to India since the year 2010, the chef who currently filming the series ‘Mega Festivals’ says that it is here that one realises how diverse food is, not only regional but sub-regional as well.

“And also household to household. There are climatic differences and there’s a passion that Indian people have for food — which I love,” says Mehigan, who was recently in Chandigarh to hold the Conosh Classified Masterclass.

Admitting that social media has brought about a powerful shift and ‘democratisation’ in the food writers’ space, he adds, “Yes, I have witnessed the same in my restaurant. Now, before going to a new eating house, the first thing I most probably do is plug it into Instagram and look at people’s comments. It is an amazing transfer of knowledge.”

Considering the pandemic sent the food industry into a rude shock, the chef feels that the way forward is to reinvent.

“We formed a community with Comosh, a platform run by foodies for foodies that encourage entrepreneurs to start their own businesses and bring their culture to food. Cloud kitchens make a lot of sense in India. Look at the Mumbai dabbawallahs, they have been around for so long.”

Vaibhav Bahl, the Co-founder of Conosh adds, “‘Indian stories with Gary and friends’ is the next project of Conosh. Simply put, it will be a platform to promote regional Indian cuisines and Gary’s dishes — a great fusion. It will be launched from April 2023.”

Someone who has been on television since the year 1997 says he has gone from opening two restaurants and a catering company to now travelling and eating.

“It is true the media takes you away from the kitchen for too long. I still think the best restaurants in the world and run by people who want to be in the kitchen and cook for their customers.”

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Food Lite Blogs Restaurant Reviews

Food related aspirations for new year

Five chefs discuss food-related aspirations for 2023.

Chef Kapoor is currently involved with Akshaya Patra, which feeds more than two million children every day, and he hopes to increase his contribution to the cause…writes N. Lothungbeni humtsoe

If studying food and culinary experiences has always been your passion, you should really focus on learning about regional cuisines this year. You might also be interested in learning more about molecular gastronomy or any other innovative ideas with a scientific basis that is changing the way we think about food. While we’re on the subject of science and food, why not make a resolution to use food as medicine this year?

Furthermore, adhering to the mantra “you are what you eat” will assist us in bringing about the inside-out change in 2023. With that said, let’s hear from the culinary experts about their how we can improve our culinary skills this year:

Sharing Smiles is Giving

We all cook to express our love to our loved ones through food. However, not everyone is as fortunate. Chef Sanjeev Kapoor believes that through the power of food, he can put more smiles on the faces of those who need it the most. Chef Kapoor is currently involved with Akshaya Patra, which feeds more than two million children every day, and he hopes to increase his contribution to the cause.

Treating Food as Medicine

People have long consumed food without understanding how it affects their vital body functions. Getting away from the fast-food culture can help them understand how nutrition affects their health. Chef Amit Puri believes in bringing unpopular superfoods and fortified ingredients to the forefront in order to help Indians adopt a conscious food consumption lifestyle.

Five chefs discuss food-related aspirations for 2023.
Five chefs discuss food-related aspirations for 2023.
Five chefs discuss food-related aspirations for 2023.
Five chefs discuss food-related aspirations for 2023.

Discovering lesser-known global cuisines

Pizza and pasta have seen iterations to appeal to the Indian palate. So much so that the original recipe has been lost, with new-age eateries and fast-food behemoths experimenting with their own, Indianized versions of these Italian creations. Chef Raji Gupta believes in bringing the world’s most diverse, lesser-known full-course regional dishes that are simple, easy to prepare, and flavour-packed. Let’s go on a culinary adventure around the world.

Including farm-to-fork menu options

“Healthy is not tasty” has long been a misconception. Chef Nicholas Shadbolt of Al Habtoor City Hotel Collection in Dubai, on the other hand, believes that it all depends on what is made, how it is done, and, most importantly, where the ingredients are sourced from. According to him, the hotel sources directly from UAE farms for their hotel kitchen. Interestingly, the hotel has introduced a healthy menu to meet the diverse needs of its patrons, whether they are heavy gymgoers or those seeking the serenity of the mind, body, and soul.

Discovering lost recipes

We still treasure traditional recipes. Our fondest memories are linked to bygone recipes, from velvety dal makhani to aromatic biryanis, and so on. There are, however, a plethora of hidden/lost recipes that you may wish to investigate. This year, Chef Prabjyot Kaur promises to unearth underexplored and lost regional cuisines from across India, allowing patrons to revisit recipes that their forefathers once enjoyed.

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Interview Lite Blogs

Master Chef Gary Mehigen: ‘I am very partial to Indian food’

Celebrated Chef Gary Mehigen cooks up a storm in the Capital(ianslife)

I don’t feel that pressure anymore and have been very lucky. I have owned successful restaurants and am in a good space in my life and my career, so I really feel I’m comfortable in my own skin… Gary Mehigen speaks with Tanya Banon

Renowned for being one of the original judges of the highly rated television show, MasterChef Australia, celebrity Masterchef Gary Mehigen is no stranger to food enthusiasts.

The Chambers at Taj Mahal, New Delhi, India’s very first exclusive business club, presented Rendezvous with Chef Gary Mehigan in the Capital at on Tuesday, 20th December 2022. The celebrated chef created an exquisite gastronomic experience designed to engage and entertain members of The Chambers at the iconic landmark hotel located in Lutyens’ Delhi – the heart of the Indian capital, synonymous with renowned, timeless experiences and unparalleled hospitality for over four glorious decades.

At the bespoke evening, patrons of the chef were treated to a five course epicurean odyssey of signature Asian flavours created by the Masterchef himself, thoughtfully paired with a selection of fine beverages. Gary says he feels blessed in his career, as it has allowed him to travel, indulge his passions and meet some extraordinary people. He is captivated by beautiful produce and has a lasting admiration for the people who grow, rear and craft wonderful things treating each ingredient with love and respect. Each flavour was created to cater to the Indian palette while introducing South East Asian inspired delicacies served as beautifully plated fine dine cuisine.

Gary has been part of television since 1997. Since then he has been an integral part of shows like Boys Weekend and of course 12 years of Masterchef Australia, Junior Masterchef, Masterchef Allstars and Celebrity Masterchef. Gary’s TV audience stretches around the globe, and his series Far Flung and Masters of Taste, have well and truly cemented him as one of the most watched TV Chefs in history. Gary recently moved to the Seven Network in Australia, where he has the opportunity to develop new shows with his mate Matt Preston, and host a new TV series called “Plate of Origin” which will launch later in 2020, alongside Matt and Manu Feildel. But there is more to Gary, than television and food, so 2 years ago he started his own Podcast series, “A Plate to call Home.” The series was one of the first original series for Podcast One Australia, when they first launched in Australia, and he has interviewed an array of interesting Chefs, Foodies and Food Producers, from all walks of life.

Born and brought up in the UK, in a little place called Hayling Island on the South Coast of England, his Dad was an Engineer, Mum an artist and grandfather a chef and teacher. Gary marks the two Michelin starred restaurants that were the most formative in his early career, as The Connaught Hotel under Michel Bourdan where he worked for almost 4 years and Le Souffle at The Hyde Park Intercontinental under Peter Kromberg.

He moved to Australia in 1991 where he worked at Burhnam Beeches, Browns Restaurant and Sofitel Melbourne before venturing into business at the age of 31. He then started Fenix Restaurant. Eleven years and 12 series later, Gary became part of our daily viewing, when it comes to food. MasterChef Australia series 2 was the highest rating show on Australian television of all time and the show has inspired a new generation of young cooks to embrace food and cooking.

Recently India has become important territory for Gary. In November 2017 Gary shot his first series for Fox Life called Masters of Taste, and has since hosted a second series that has won Best Cinematography at the Asian Television Awards. IANSlife spoke to the Chef about the Rendezvous and the ultra-exclusive experience he created.

Read excerpts:

You’ve travelled extensively across India, are you partial to the food of any particular region, and which one?

Chef Gary: Yes, I am very partial to Indian food, this is my 6th time visit now, so I think I should be up for honourable citizen. I love cuisine from all over the country, each region has it’s own set of flavours, ingredients and cooking methods, which I now use in my own cooking.

Do you prefer South Indian food more or what you’re served in the North, what do you find is the difference?

Chef Gary: Yes, I do like South Indian food as I spent time in the South recently, I really enjoyed it. I’m exploring the cuisine of Nagaland for my TV series, which is very different from the food I’ve tasted across the country thus far. It was just a absolute thrill, and completely unexpected, but I really enjoyed it, it’s terribly different cuisine, different people, very Nagaland, it was fabulous.

Do you take these flavours back to your own cooking and incorporate them?

Chef Gary: Yes, sure like travel is a great thing about being a Chef, and I’m blessed I get to explore different regions, cultures, cuisines, its now my passion. To get engaged in the food culture of whole new country when I travel for work, it inspires me to keep innovating and creating some great dishes. Its become an essential part of who I am as a chef and as a person and what I cook, it’s a limitless experience of ingredients, techniques and flavours.

With a career spanning four decades, do you feel like as a Chef you have to keep reinventing yourself?

Chef Gary: I don’t feel that pressure anymore and have been very lucky. I have owned successful restaurants and am in a good space in my life and my career, so I really feel I’m comfortable in my own skin. I enjoy travelling, writing cook books, podcasting and I love food experiments and pass-on whatever I learn, that’s the gift I have to share the warmth of food with the world.

I don’t feel any pressure but there is a pleasure in re-inventing and there are many amazing Chefs out there doing a great job. Being a chef requires energy and commendable passion and when you work with youngsters it gives you a youthful mindset and that’s what I love about my job. I love going to a restaurant where the dishes might be familiar but created with a new perspective.

What are your views on the concept of the food metaverse, are you going to venture into it?

Chef Gary: I am still undecided about the world of crypto currency and the metaverse world. People are really excited about the metaverse, people were also very excited about crypto currency, crypto exchange, and it is all running hand-in-hand, food in the metaverse, business in the metaverse, art and fashion in the metaverse, I’m not sure if it’s going to over power the real world, we’ll have to wait and watch.

You are probably the most popular personality when it comes to food on television, how much of it is actually your personality and how much does does performance play a role?

Chef Gary: I have never been a showman and I think the secret with Masterchef is just that, I presented myself as I truly am, true to my own personality, and that has put me up in the map in India and across the world. It is how I’ve found my place amongst a worldwide audience. We were present in 143 countries, India was very popular and some other places too, and I believe it depended entirely on the honesty between ourselves and the contestants. It was genuine to me and I don’t believe in showmanship, I am not an actor.

How important is it upcoming chefs to embrace food trends to be commercially successful?

Chef Gary: I don’t think embracing a food trend is necessarily a bad thing, on the flip side we also worry about those who are puritan and treasure tradition, to protect it so it doesn’t disappear, and that’s fine too. Yes, it is important to keep our traditional recipes and pay homage to that, but it is also important to embrace the mood of the moment. So I think traditional is not something to worry too much about, there are secret recipes that can’t ever disappear and that recipes that are re-invented. It is an essential to keep things interesting.

With Covid we saw the emergence of cloud kitchens and homebakers on the rise, do you think this will last?

Chef Gary: There are many names for them like cloud kitchens, dark kitchens, they are putting lot of pressures on traditional restaurants. Traditional restaurants need a lot of finance and infrastructure but with these kitchens its more about logistics and delivery, so the style of meals are different. I think lockdown did a terrible thing to many people and thankful thing to many people, for many it’s a turning point in life. Cooking for your family and friends is really an investment in your mental health and physical health.

What did you cook up for Rendezvous?

Chef Gary: They got a taste of what I’m enjoying eating right now, what I’m cooking regularly at home South-East Asian cuisine. I love dishes noodles and barbeque chicken, I love to eat a very simple lamb salad put together with some fresh vegetables, the Rendezvous was a little snapshot of what I love eating. It’s like a keema pao, with some Malaysian curry made of jackfruit, great mango peanut salad. We cooked fish and prawns with sauces and pickles, so there was a mix of home ingredients and we kept the heat up to impress the Indian palette.

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Food Lite Blogs

‘Food and cooking never fail to fascinate me’

Chef Kunal Kapoor: 'Exploring regional food options will gain popularity in 2022'.(photo:IANSLIFE)

Rated as ‘The Best Indian Chef’ in New Delhi by a national magazine and titled as ‘The Next Big Guy in Kebabs and Curries in India’, Kapur feels it always helps to know a cuisine to understand flavours. Precisely why he can still be seen in local markets whenever he visits a new city…reports Asian Lite News

“Chefs with a massive following also carry the responsibility of making people aware of nutrition, guiding them to look through marketing tactics employed by certain brands to push a particular ingredient. Also, they need to caution against traps of nutrition fads — no food is bad when you realise that its primary duty is to provide nutrition. Certain foods may not be suitable for some people — and that is not the same thing. For example, butter is important, if you do not exercise at all, who is to blame?” Chef Kunal Kapur tells.

Kapur, who was recently in Chandigarh to inaugurate ‘Koffeehouz’ in the city’s Sector 7, and has been in the business for more than two decades now smiles that still, every day is new for him.

“Food and cooking never fail to fascinate me. There is so much to discover, at every moment. Food is like art. You cannot get bored of a good painting in your house or an excellent poem, right? I may not be able to paint, but my different shades come through when I cook. It’s how I express my being,” he adds.

Someone, who trains underprivileged and unemployed youth in cooking and helps raise funds to make their own sustained food business, this Delhi-born chef took a liking to cooking and pursued it to become one of the most well-known chefs.

Rated as ‘The Best Indian Chef’ in New Delhi by a national magazine and titled as ‘The Next Big Guy in Kebabs and Curries in India’, Kapur feels it always helps to know a cuisine to understand flavours. Precisely why he can still be seen in local markets whenever he visits a new city.

“It is always interesting to look at food through the prism of those who consume and the region. And research and documentation are therefore extremely important for me — to know the possibilities, and how to go beyond them.”

Lamenting that in a huge and diverse country like India, food has not been documented, he says, “Look at the way the French have documented their food. I remember, in college, we were on a perpetual search for ‘that one book’ on Indian food. This meant that we had to buy many, get them photocopied, and distribute them among friends.”

And this is where he feels that the many food bloggers who have sprung up after the social media boom are doing a fantastic job.

“They are spread across the country and bring alive the best of food from the most hidden corners in their city. How else would we know that a tiny particular shop in a labyrinth offers excellent ‘vada-pav’?”

Stressing that we are at a point when we need more information about regional food, Kapur, who is currently working on two books, including one on local foods, says writing for him is important.

“And not just books, but also documenting things on my social media handles. That allows me an easy reference and I am I know that the research put out there will not get lost.”

Speaking during the launch, Sahil Baweja, Founder and CEO of Leapster Restaurants Pvt. Ltd said, “We already have six Roadies Koffeehouz outlets in Chandigarh and Punjab region. We have four more stores signed for Punjab. Another five in Gujarat are under construction and five more have been signed.”

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‘SRK with London chefs’ gone viral on social media

Earlier, pictures from the sets of ‘Dunki’ had gone viral on the Internet as they showed SRK wearing a checkered shirt, black pants and a kada (wrist gear)…reports Asian Lite News

Bollywood superstar Shah Rukh Khan was in Europe to continue shooting for Rajkumar Hirani’s ‘Dunki’, where he will share the screen with actress Taapsee Pannu. Off work, he was seen posing with chefs in London and the pictures are going viral on the Internet. A UK-based culinary professional, who goes by the name of @beingchefhassan on Instagram, shared pictures where SRK can be seen posing with two chefs. The chef, a senior sous chef at the Tuscan Bistro, London, had earlier clicked a picture with SRK back in 2017 and posted a YouTube video of a pasta preparation that he had prepared for SRK two years ago.

Posting a set of three pictures on his Insta, the chef wrote SRK’s dialogue from ‘Om Shanti Om’, in the caption, ‘Kehte hain agar kisi cheez ko dil se chaho … to puri kainaat usse tumse milane ki koshish mein lag jaati hai’.

In the pictures, one can see SRK wearing a pair of sunglasses with messy hair, a light stubble. The actor donned a simple white t-shirt which he rounded off with a black jacket.

Earlier, pictures from the sets of ‘Dunki’ had gone viral on the Internet as they showed SRK wearing a checkered shirt, black pants and a kada (wrist gear).

‘Dunki’ is being directed by superstar director Rajkumar Hirani, who is known for helming films like the ‘Munnabhai’ franchise, ‘PK’ and ‘3 Idiots’. His last film was the Ranbir Kapoor-starrer ‘Sanju’, Sanjay Dutt’s biopic.

Taapsee Pannu had earlier told the media during the promotions of her sports biopic ‘Shabaash Mithu’ that she had completed one schedule of ‘Dunki’ and that 40 per cent of the film has been shot in that schedule. ‘Dunki’ is set to drop in theatres on Decmeber 22, 2023.

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