The cute chef who floored everyone with his talent when he won the Food Food Maha Challenge is the founder of popular Mumbai based restaurant Goila Butter Chicken, author of travelogue “India on my platter” which chronicles his journey across India and the host of several TV shows. He is currently the brand ambassador of US Cranberries and in a brief chit-chat with him he gave us valuable insights into the culinary world and also revealed some lesser known facts about his life.
Tell us something about your growing up years. Was it since then that you had an interest in cooking?
I was the kid who was messing around in the kitchen. Everyone who knew me knew that I had an interest in cooking. My grandfather was very passionate about cooking and I owe a lot to him. He was the one who lit that fire inside me for the culinary arts. After I completed my schooling, I decided to become a chef.
Do you think success is all about hard work? Or you also need an equal amount of luck?
I think it is a mixture of both, but hard work is the important bit. And it is something that is totally under your control. Luck matters, but if you haven’t worked hard for your dreams, then they won’t become a reality.
What’s your opinion about the modern-day Indian cooking in restaurants that involves a lot of science and molecular gastronomy?
Have you ever wondered the logic behind presenting a sambhar espuma, idli caviar with truffle oil, raspberry mash and coconut snow along with onion emulsion when you can actually enjoy the simple wholesome dish without fussing about it so much?
To be honest, simple and traditional dishes have a special place in my heart. They are what I grew up eating, but modern styles and methods offer a unique perspective on such dishes. They offer a twist as simple as a change of texture or flavour which can have a tremendous impact on the whole dish. I think trying out such recipes can be an interesting experience and one should not miss out on those. After all, variety is the spice of life.
What is that one thing about Indian cooking that you think cannot be replicated anywhere in the world?
The way Indian cuisine utilizes so many spices and condiments. Blending so many flavors together and getting a rich curry at the end that is bursting with all kinds of flavor is something you won’t find anywhere else in the world.
What is the best, easiest and of course the healthiest way to incorporate superfoods like cranberries in the Indian diet?
Cranberry is surprisingly easy to use. Just blend it in your lassi or raita, or mix it in your morning smoothie. You can even add it to cornflakes for a tasty breakfast or pickle it.
You have lost loads of weight at one point, what was your diet secret, besides exercise?
Eating the right thing and that’s no secret. If you keep an eye on the macronutrients you consume throughout the day you should be fine. Just remember not to eat too much of anything and strive for the right balance. Even healthy things like fruits and nuts can throw you off easily.
Share some easy kitchen hacks with our readers that only chefs know about.
Organizing is the key to a professional kitchen. Keeping everything neat and in order is vital. Invest in some quality knives, learn when, where and how to use them and keep them sharp. A dull blade is more likely to cut you when you’re chopping something.
Share some easy party tips for the readers of Times Food.
Jell-o shots are super easy and absolute fun for everyone. You can always make some salted caramel popcorns and they are super easy to do make and awesome for serving a large gathering of people.
What’s that one thing you absolutely love doing other than cooking?
I love watching movies. I have watched around 5000 movies and I don’t plan on stopping any time soon. In my free time, I like being indoors and put on something nice to watch on the TV or computer.
