FORTUNE COOKIE: A Bold New Avatar of Indian Cuisine 2,0

By Sourish Bhattacharyya

When it opens on July 20, Farzi Cafe at Cyber
Hub, Gurgaon, promises to give Modern
Indian Cuisine a bold creative thrust with its
new-generation menu and presentation styles

WHEN the Taj veteran, Arvind Saraswat, wrote The Gourmet Indian Cookbook in 2004, I could not stop admiring the beauty of each dish whose recipe was presented in the slim, glossy, hardcover volume.

Saraswat would say that he had been inspired to devote many years working on the recipes because of a barb from the father of French nouvelle cuisine, Paul Bocuse. On a visit to India as a guest of the Taj, Bocuse had said to Saraswat that Indian food tasted great, but it didn't excite the eye and make one want to eat it. Saraswat rose up to the challenge, but his cookbook sank without a trace, just like Michelin-starred Vineet Bhatia's Mushk restaurant, which opened in 2002, where he courted Delhi's palate with novelties such as truffle oil-flavoured naan or his favourite squid ink-infused black chicken tikka.

Both efforts were way ahead of their time. It was five years later that Varq at the Taj Mahal Hotel and the now-famous Indian Accent opened to a tepid response, and another five years had to lapse before Gaggan Anand, Saraswat's former acolyte, dazzled the world from his Bangkok restaurant, ranked 17th in the world, with his brand of Progressive Indian Cuisine.

Himanshu Saini, who's all of 26, has worked hard
to translate Zorawar Kalra's vision on the menu

These thoughts raced through my head as I stepped into Farzi Cafe at Gurgaon's Cyber Hub for a sneak preview a couple of days ago. A project of Zorawar Kalra, who has seen complimentary reviews (the latest in The New York Times) pour on his Masala Library in Mumbai, Farzi Cafe promises to give Delhi-NCR's dining culture a new direction. The young man behind the show is 26-year-old Himanshu Saini, who had his first date with fame when he won Chicago/New York restaurateur Rohini Dey's much-publicised 'chef hunt' last summer by dishing up a sarson da saag quesadilla with butter milk foam.

To a traditionalist, Saini's creations, and the artefacts they arrive in, may seem straight out of Mad Hatter's tea party, but their beauty lies in the way they tantalise the imagination using the tools of molecular gastronomy (notably liquid nitrogen) without deviating from the real flavours of Indian cuisine. That is exactly what Modern Indian Cuisine is all about. Its practitioners don't use, for instance, squid ink because it has no Indian connect.

When at Farzi Cafe you are served a mini raj kachori stuffed with kurkure bhindi surrounded by islands of chutney foam, each element tastes just how it is supposed to. As does the idiappam sushi with prawn pepper fry, or the sarson da saag gilawat kebabs, corn tostadas, chhaas spheres and masala popcorn, which may sound like a gimmicky reinvention of the Punjabi winter staple, sarson da saag-makke di roti, but actually tastes right while looking oomphy. This combination of the right marriage of flavours and the elements of surprise is the leitmotif of the Farzi Cafe menu.

The bhoot jholokia spare ribs not only melt in your mouth, but also make you feel braver after having the world's hottest chilli; the chilli duck samosa with hoisin chutney and the galouti burger with mutton boti will leave you admiring the sheer ingenuity of the medleys of flavours and textures; the pumpkin khao suey, yet another flash of inspiration, will awaken you to the limitless possibilities of the humble kaddu; and you'll smile when the chicken tikka masala with Cornish cruncher cheddar cheese naan arrives in a replica of a public telephone booth you'll see all over London.

The same streak of innovation runs through the desserts (Parle-G cheesecake on a pool of rabri studded with Gems chocolate spheres) and the molecular cocktails (mixologist Aman Dua left me groping for words of praise with his mango spaghetti in gin with a grape infused in a red wine reduction), but the cherry on the icing is the paan gujiya, which is a dehydrated paan inside a candyfloss casing. That, in a sense, defines the Modern Indian experience: quirky but not contradictory.

MISTRAL MENU INTRODUCES DELHI TO THE JOYS DUCK'S EGGS

Renaud Palliere of PVR Cinemas is anything
but your stereotypical finance man

A MEAL with Reynaud Palliere, CEO (International Development), PVR Cinemas, is a lot of fun, for he may be crunching numbers for a living, but he brings a Frenchman's passion for food to the table when he's not running marathons (he has done New York, London, Tokyo and Sydney; Mumbai and Capetown are his next stops).

As Executive Chef, Mayank Tiwari has given
Mistral's menu a new direction -- I recommend
his gazpacho soup and pumpkin risotto 

When we met earlier in the week, at Mistral adjoining PVR Director's Cut at the Ambience Mall, Vasant Kunj, our conversation started with the amazing weekend Palliere had just spent at Tikli Bottom, the Chhattarpur hideaway run by a British couple, Martin and Annie Howard, at the far end of a village named Tikli (it's a pilgrimage for every expat who lives in Delhi). I then got fixated on the fried duck's eggs, which are a part of  the restaurant's all-day breakfast menu, served with a summery salad, hollandaise, toasted bread with parsley butter, and an orange-pineapple relish.

As I looked at the fried eggs, their perfectly semi-circular yolks appearing like twin images of the setting sun, memories of the summer vacations I had spent in Kolkata as a child flashed in my mind's eye. Duck's eggs are a delicacy among Bengalis -- you get them fresh every morning in Kolkata, brought to the city by women from neighbouring villages who pick up what they find by the side of ponds where ducks, a strain of the Muscovy variety known as Chinae Hans (the name indicates the ancestors of these birds came from China), live in good numbers across rural West Bengal.

Mistral gets its duck's eggs from the French Farm in Manesar, which is run by a temperamental yet much sought-after Frenchman named Roger Langbour (and his Muscovy ducks have nobler strains). The restaurant's executive chef, Mayank Tiwari, a graduate of what I call the AD Singh school of hospitality, took nine minutes to get the perfect fried eggs, their uniformly proportioned whites balancing the bright orbs at the centre. There's more to recommend the restaurant for -- the gazpacho, pumpkin risotto and the Persian koobideh (seekh) kebabs are my personal favourites -- but I can keep going back only for the duck's eggs.

HAVING DUCK EGGS THE BENGALI WAY

DUCK EGGS seem to be in vogue, especially because they have thicker shells, which means they stay fresher longer; more albumen, which makes them best for cakes and pastries; and more Omega-3 fatty acids, which are good for the brain and the skin. There's one catch, though. They have double the amount cholesterol in chicken eggs, which is bad news for the heart. They also have very little moisture, which can be a problem if you are trying to whisk a duck's egg, and fried eggs can become rubbery if you aren't a skilled handler of duck's eggs. I just love the way they are cooked in West Bengal -- as a curry (dimer dalna). Duck's eggs, funnily, entered old-fashioned Bengali kitchens much before chicken eggs were allowed!

MANJIT GILL'S QUEST FOR AN INDIAN DATA BANK OF RECIPES

Manjit Gill, Corporate Chef of ITC Hotels and
President, Federation of Indian Culinary
Associations, was inspired by the International
Congress of Culinary Traditions held at
Bucharest, Romania, earlier in the year

WE LIVE in a cornucopia of cuisines, yet the world knows so little about our country's culinary heritage. To bridge this knowledge gap, the Ministry of Tourism has teamed up with the national body of chefs, Federation of Indian Culinary Associations (FICA), to launch a multi-disciplinary effort to create a central databank of recipes (at least ten of them) from each of the country's 640 districts. We owe this idea to FICA President and Corporate Chef, ITC Hotels, Manjit Gill, who was inspired by his visit to Bucharest, Romania, for the International Congress of Culinary Traditions earlier this year. And he found an eager listener, and doer, in Parvez Dewan, Secretary, Tourism.

Gill says his team will have 600 recipes, a tenth of what is intended to be collected, ready for the Modi government's 100 days in power. Imagine the world this exercise will open up. Where else are you going to find the kind of variety we are able to savour even among jalebis! A Gohana jalebi weighing 250 gms apiece (almost like the ones dished up by Chandni Chowk's Old & Famous Jalebiwala) is a story by itself, as is the dark brown Burhanpuri mawa jalebi, which is a Ramzan must-have at J.J. Sweets in Mumbai's Bohri Mohalla. The national databank will make us understand this diversity and treasure it.

This column first appeared in the Mail Today edition dated July 17, 2014.
Copyright: Mail Today Newspapers.

Kunal Kapur Launches His Must-Have Cookbook For 'A Chef in Every Home' At Diya

By Sourish Bhattacharyya

WHEN Kunal Kapur was a kitchen trainee under the redoubtable Chef Arvind Saraswat at the Taj Palace, New Delhi, he had the most unnerving experience on the day each member of his batch was to present a three-course meal for evaluation by their guru. An eager-beaver, who made a mark on his first day at IHM-Chandigarh by being the only student to be able to identify the spices that are common to every kitchen, Kunal was the first to present his three-course meal, starting with a dahi ka shorba, to Chef Saraswat. He was expecting to earn brownie points for being the first, but he, for reasons that he could not fathom, only managed to send the master chef into paroxysms of anger.

The MasterChef India co-host and Executive Sous
Chef of The Leela Gurgaon, Kunal Kapur, with his
identically dressed son, Ranbir, at the launch of
his book, A Cook in Every Home (Random
House India). Image by Marryam Reshii

Chef Saraswat cried out in rage and flung the bowl of soup at Kunal. "It barely missed my head," Kunal recalled with his characteristic shy smile, and then he revealed why he had incurred the chef's wrath. He had served soup without a spoon! With the industry's expectations from chefs changing over the years, and with chefs no longer expected to be faceless masters of the back-end, it was important for one who aspired for a place in the kitchens of Taj hotels to get his basics right. Chef Saraswat was conveying this message to Kunal -- albeit in a way that unnerved the rookie to the point of making him want to cry.

Now famous as the co-host of MasterChef India and executive sous chef of The Leela Gurgaon, Kunal shared this blast from his past, even as he cooked the most aromatic prawn moilee, at the launch of his truly family cookbook, A Chef in Every Home (Random House India), at Diya, the Progressive Indian restaurant at his hotel. The choice of venue was appropriate, for Kunal earned his spurs at Diya, as the famous restaurant critic and Editor of the Times Food Guide, Marryam Reshii, reminded us. Kunal joined the restaurant after a stint at Made in India, Radisson Blu Hotel Noida, where he met his other mentor -- Arun Tyagi, who was then executive chef. Tyagi brought out the best in Kunal -- unlike Saraswat, he focused on his acolyte's strengths, not his weaknesses.

"He has a way with the imagination," Marryam said in her introductory remarks. She was right on target. Kunal's debut cookbook, which took him more than a year to complete (and which I have reviewed earlier), makes it abundantly clear that he not only has imagination, but also the ability to feel his audience's pulse. Unlike Chef Saraswat, who propagated lighter but difficult fruit-based sauces in The Gourmet Indian Cookbook, without paying the least attention to the lifestyles and needs of his audience, Kunal shares recipes that can easily be replicated by the home cook, especially a working mother, and her weekend 'chef'-husband.

At the launch, Kunal made bruschetta, prawn moilee and baked yoghurt, even as we talked about the state of hospitality education in the country, and Kunal's son Ranbir (his wife's called Ekta, which makes them quite a Bollywood Kapur khandaan!), sitting on an inverted pot like his father on the cover of the cookbook, kept ordering him to not stop stirring the moilee. Kunal's boss, The Leela Gurgaon's General Manager Michel Koopman, said he had been to a dozen hotel management colleges across the country and was shocked to find that their textbooks were at least 20 years behind the times. Reshii, at this point, remarked how the hotel management students were still being taught how to make cona coffee.

Koopman said F&B was becoming a key distinguishing factor in hotels, so culinary education should be in sync with the changing times. "A room is a room, is a room, is a room -- and is a room," he said to emphasise his point. Well, Koopman should know -- The Leela Gurgaon's earnings from F&B have touched Rs 88 crore, with Rs 46 crore coming from banquets. With the hotel notching up a revenue of Rs 220 crore, F&B accounts for a healthy 40 per cent of the pie. Of course, Koopman couldn't help saying how wherever he goes, people ask him whether he's from Kunal Kapur's hotel! Being as F&B proud as he is, Koopman just loves it.

A journalist asked Kunal whether the stardom that chefs seem to enjoy today has made any real difference to the attitude of people towards the hospitality industry. Not much has changed, Kunal admitted, and he was supported by the other panelist, the scriptwriter of the Vidya Balan-starrer Kahaani, novelist and OCLD graduate, Advaita Kala. Kunal recalled how the doctor parents of a young man, who were fans of MasterChef India, came to him with the request to dissuade their son from joining a hotel management institute. He refused to accede to their wish. "I couldn't be expected to dissuade someone from joining my own profession," Kunal said proudly, but he admitted that popular attitudes are still stacked up against the profession. Star chefs, by becoming role model for the young and ambitious, should be able to change all that. I hope and pray they succeed!

FORTUNE COOKIE: Meet the Man Who Invented Tuna Pizza

This column first appeared in the Mail Today edition dated December 19, 2013. Copyright: Mail Today Newspapers. If you wish to see the original page, please click on the link given here and then go to Page 17.
http://epaper.mailtoday.in/epaperhome.aspx?issue=19122013

By Sourish Bhattacharyya

Masaharu Morimoto strikes a pose
with his sashimi knives at Wasabi,
his signature restaurant at the Taj
Mahal Hotel, New Delhi.

A COUPLE of months back, Ankur Chawla, ex-Taj staffer and author of 14 Hours, a gripping first-person account of the 26/11 terror attacks, was remembering Masaharu Morimoto from the pre-opening days of Wasabi, the Japanese-American chef's signature restaurant at the Taj Mahal Hotel in New Delhi. Chawla said he was taken by surprise to see an internationally renowned chef with a ponytail moving around anonymously in a T-shirt, shorts and sneakers.

So, you can imagine my surprise when I sat down to interview Morimoto, looking just the way Chawla had described him, shielded by a neat pile of tempting petit fours on the layered dish that hoteliers call a 'charlie'. I started by asking him if he remembered his 'acolyte' Akira Back, the Korean-American who has just opened his eponymous restaurant at the J.W. Marriott in the Aerocity, and that was enough to draw the normally reserved chef into an animated conversation.

He said he had not seen Akira Back till he went to dine at his restaurant Yellowtail in Las Vegas and that the chef-restaurateur who insists he's Morimoto's protege is not the inventor of the tuna pizza. Of course, he said with an impish smile, he did not mind being flattered by imitators. "I am not a celebrity, but the media has made me into one," Morimoto declared, adding that now it seemed all he had to do was "just talk, talk, talk".

Well, he shouldn't be complaining about being a celebrity, for he owes his worldwide fame to the Fuji TV reality show, Iron Chef, and its U.S. spinoff, Iron Chef America. A shoulder injury had made Morimoto opt out of Major League baseball and start training as a sushi and kaiseki (Japanese haute cuisine) chef, before he got to own a restaurant in Hiroshima. He first wanted to go to America, to cash in on what he now calls the "sushi boom", during the Los Angeles Olympics in 1984. He had to postpone his plan by a year because he took that long to find a buyer for his restaurant. When he finally left for the U.S. in 1985, he had with him "the cheapest" round-trip ticket and his flight from Hiroshima to New York had three stopovers -- Osaka, Seoul and Anchorage. He had booked a round-trip ticket because he was certain he would have to go back home, but he never got to use it for the return flight.

After working at different restaurants in his adopted city, the as-yet-unknown chef took charge of the Japanese kitchen at the Sony Club, which was the private dining room of top directors of the Sony Corporation, and was hired by Nobu Matsuhisa, the man who's synonymous with modern Japanese cuisine, to open the first Nobu in New York as executive chef in 1994.

Having worked and trained under the master, Morimoto launched his own restaurant in Philadelphia in 2001. It became as famous for its Japanese cuisine with western touches as for its exuberant decor. "Food is only 30 per cent," Morimoto said to me, underlining the salience of "design, decor, music, atmosphere," and then quickly added the caveat: "But it is my 100 per cent. I can't control your mood, but I can make the taste of my food change it."

I asked him about his invention, tuna pizza, or why he calls sashimi, carpaccio on the menu, and he said, "I have made the entrance wider for people who were not aware of Japanese food. I want to bring the customer to my cuisine." Morimoto is a gifted chef with a sharp eye on business and the talent to manage talent, which, I guess, is the only way you can run multiple restaurants. "I am like a conductor of a symphony," Morimoto said, making gestures to show a conductor wielding his baton. "I manage different skills and talents."

He said that before a chef joins a Morimoto restaurant, he or she has to spend three weeks at either Philadelphia or New York. Before opening any restaurant, he trains the chefs personally for a month and only after he's satisfied with their work, he allows the ribbon-cutting. "I have good chefs in each restaurant," he said in reply to my question on being able to maintain consistency across his many establishments.

Since 2001, awards, accolades and new restaurant openings have been Morimoto's constant companions. Morimoto opened Wasabi at the Taj Mahal Palace & Tower in Mumbai when it was still early days for his restaurant empire, which now stretches from Philly to Hawaii, via Napa Valley and Tokyo, but the move worked.

The challenge was to maintain a consistent supply line for ingredients. "The important thing was how and from where to source fresh fish for the Indian market," Morimoto said, adding that he has managed the issue with his suppliers in Japan. The other departure for him was a menu that is 50 per cent vegetarian, but a creative chef finds his way around every speed-breaker. Morimoto created the corn tempura, for instance, as an alternative to his best-selling rock shrimp tempura. He has mastered the art of catering to the local palate. All he insists is that his ten signatures must be on the menu of each of the Morimoto restaurants. I asked him in what ways is Mumbai is different from Delhi. In Mumbai, Morimoto said, people have money, so they spend on good food; in Delhi, people travel, so they seek out the food they had on their last vacation.

Morimoto is a great believer in the TPO (Time Place Occasion) theory. You've got to be at the right time, at the right place, with the right product. There's more, though, to the success of Morimoto, and who can say it better than he? "If we have been successful, it is not because we are lucky," he said. "The timing of our entry may have been right, but we also have done a good job." People who've dined at Wasabi, although the meal may have set them back substantially, would agree with the Iron Chef.

COOKBOOK FROM THE CHEF TO WORLD LEADERS

HEMANT OBEROI can justifiably claim to have logged more frequent flyer miles than any other Indian chef. His celebrity status dates back to the late 1990s, when he first attracted media notice with his Californian Indian (Cal-Indian) cuisine topped by the famous 'naanzza' (naan baked like a pizza with butter chicken sauce, mozzarella and tandoori chicken).

Fame comes at a price -- in Oberoi's case, it has meant he lives out of airports, hotels and suitcases on most days of the year as he goes around the world serving heads of state and showcasing Indian food at international festivals. In return, the Ferozepur-born corporate chef of Taj Hotels has had the privilege of getting Bill Clinton to eat dahi vada at the Ambani residence and of inspiring the former Conservative prime minister of Great Britain, John Major, to depart from state banquet protocol and asking for a second helping.

With so many anecdotes to share (many of which he'll have to carry with him to his afterlife), and so much to offer to cookery enthusiasts, I had always wondered why Oberoi hadn't put his recipes, including those of his modernist interpretations of traditional Indian dishes, together in one book. Arvind Saraswat, another Taj veteran, did it before him, but his work, The Gourmet Indian Cookbook, where he floated the idea of fruit-based sauces, did not find many takers. Oberoi has finally taken the plunge and he unveiled The Masala Art: Indian Haute Cuisine (Roli Books) last week at the Taj Palace restaurant after which the book is named.

My first take-away from the book was Oberoi's long working day. How does a man manage to look so happy and not seem to age when he reports for work at 9 a.m. and calls it a day at 11:30 p.m., which is the time he reaches home and  goes to bed after having his customary cup of tea. What I like about the recipes is that though they come with a twist (Beetroot Lassi, Lemongrass Rasam, Crab Samosas and Masala Chai Kulfi, for instance), and the dishes look like works of art, they are easy to follow by hobby cooks who wish to add a dash of zing to their family meals or wow their guests at a family meal.

COINTREAU'S GENERATION 6

IT IS a privilege to be born with a surname revered in 165 countries and a fixture in the recipes of more than 300 cocktails. Alfred Cointreau represents the sixth generation of a drink that was born when Edouard Cointreau (not to be confused with the man who founded the Gourmand World Cookbook Awards) perfected the recipe for it in 1875. Unsurprisingly, Alfred, 26, who believes in travelling out of his home city, Angers in the Loire Valley, after every two weeks, is passionate about his official role: Cointreau Heritage Manager. He showed it on his recent visit to New Delhi, where he was a star at the popular speakeasy, PCO at Vasant Vihar.

"At the beginning you have an orange peel and at the end the 'heart'," Alfred said, describing the production process of Cointreau. The orange liqueur, or triple sec, depends entirely on what Alfred calls the "perfect balance" of the four ingredients -- sweet and bitter peels sourced from Brazil, Ghana, Haiti and Spain, and selected by the master distiller, Bernadette Langleis; alcohol derived from beetroots; and sugar. Peels of three oranges go into each bottle of Cointreau (and 15 million of them are produced every year) and these are macerated in alcohol and water for six months before sugar is added during the distillation process. It's amazing how the world's best things have the simplest origins.

TULLY NATION

MY personal dial-an-encyclopaedia for the pleasures of life that come in liquid form, Vikram Achanta of Tulleeho.com, astounded me the other day by pointing out Great Britain drinks three times more beer than India. The poms deserve the suffix 'Great'! Imagine a nation of 63 million people outperforming one with a population of 1.25 billion by three to one!

Now that I have entertained you with useless information, do follow Achanta's lead and order a 'In the Rocks' at The Aviary, the highly acclaimed Chicago cocktail lounge and restaurant of the famous Grant Achatz (of Alinea fame) and Nick Kokonas. This cocktail is not served on the rocks; instead, it comes in a sphere made with ice. Ice is so important on The Aviary's menu that it has an ice chef, entrusted with the job of devising newer ways to use ice in unheard-of ways!

Olive Culinary Academy Students Rock Food & Nightlife Awards Show

By Sourish Bhattacharyya

LAST NIGHT, the first batch of the Olive Culinary Academy (OCA) stunned the packed-to-capacity gathering at Food & Nightlife’s Delhi’s Most Delicious 2013 Awards at Pullman Gurgaon Central Park by producing a three-course meal in 14 minutes and 45 seconds — their allotted time was 15 minutes. Food and travel writer Rupali Dean tasted the smoked gazpacho and could only speak in superlatives, and Food & Nightlife Editor Sumit Goyal just couldn’t stop having the tiramisu.

What we were seeing on the stage — the audience consisted of the doyens of the food and hospitality industry, starting with K.B. Kachru, Anil Bhandari, Alok Shivpuri, Arvind Saraswat, Manjit Gill, Davinder Kumar, Sudhir Sibal, Arun Chopra and Shaju Zachariah, so it was indeed a moment of revelation — was the birth of a new generation of chefs: sassy, savvy, good at their work, and just loving it. Their backgrounds were as diverse as India, which made the group just the kind of melting pot that would produce the country’s first genuinely international cuisine experience. It is the generation that can talk about dining at Eleven Madison Park (the New York Flatiron district restaurant ranked No. 5 in San Pellegrino’s World Best 50 Restaurants in 2013) with the same ease as they can comment on their mother’s rajma-chawal.

The brainchild of Olive Bar & Kitchen’s founder AD Singh and his star chef, Sabyasachi ‘Saby’ Gorai, OCA is a brilliant initiative to nurture batches of young chefs who are, to quote HR jargon, ‘industry ready’ and little powerhouses of talent. After the show, I took AD to one corner and told him he should be prepared to lose his entire first batch to an industry famished for talent. He did seem worried at the thought, but he was excited by the idea of producing a new generation of chefs whom any company in the world (especially his own!) would love to employ. And as was to be expected of him, he was already planning how to retain these talented people by reinventing the role of the chef. What about making them brand ambassadors, for instance?

I could think of Eesha Singh, whose repartee left the normally loquacious ‘sadhak chhaap chef’ and TV presenter Saransh Goila, easily fitting into the role. When she was explaining the dishes being prepared by her fellow students, Eesha combined knowledge, good humour and a radiant smile. Yet, she has the most un-cheflike background — an English Literature graduate from Gargi College, Delhi University, she went to study contemporary dance at the Broadway Dance Center and the Pushing Progress Company, New York, learnt bartending while there and then worked with Ashley Lobo’s Danceworx Academy for three years before becoming a student all over again.

Sabyasachi 'Saby' Gorai (third from left) and the young faculty of the OCA

The other stories are equally inspiring. Padmaja Kumari Jadeja, whose father is the cook of the family, decided to become a chef after studying English Literature at Indraprastha College for Women and Fashion Marketing at the Pearl Academy of Fashion. Arshhia Chawla, who notched up 85 per cent in Humanities from Apeejay School, Saket, and then studied the Law for a year, chose to be a chef and not a lawyer. Sahil Arora from Faridabad went against the wishes of his elders, gave up his Business Administration studies midway and abandoned the safety net of his family business to become a chef. Mansi Chauhan, a Maths whiz, is pursuing a B.Com. along with her dream of becoming a head chef, in five years, of a successful fine-dining restaurant. Ritu Saigal is already preparing to open her own London restaurant in 2014. Divija Singh from Mayo has a law degree and a Master’s in Social Welfare from Jamia Millia Islamia. How many industry veterans you know come with such qualifications?

In this inspiring young group, Sofia Leyzarova is a name that stands out. Originally from Minsk, Belarus, Sofia grew up in a small town in New Jersey dominated by Italian and Puerto Rican immigrants, studied accounting and psychology at Rutgers, visited Delhi as an exchange students at St Stephen’s College in 2009, and was working for three years in New York City till she decided to join the OCA in the hope of eventually opening a Russian restaurant in Delhi. With so much diversity, I can see the kitchens of tomorrow taking on a completely new look. Each time I meet Saby’s protégés Dhruv Oberoi and Megha Kohli (a product of The Oberoi’s STEP programme, she has joined OCA after a stint at Olive Beach), I can’t stop wondering about the cultural shift that is taking place in our stand-alone restaurants. India’s culinary future is in very safe hands.