2013 Menu - Blending Creative Flames with Ancient Cooking Methods

Short Description
These days there is something new happening with the process of cooking that the Chefs aspire to excel in - a gradual shift back from new advanced technology to ancient conventional methods of cooking
  • Nusra Deputy Features Editor
Restaurant India

With more technology entering the kitchen, the style of cooking is taking its own curvaceous turn by not just celebrating the purity of their ingredients but also blending the conventional method and modern-age technology to prepare the best menu for their clienteles.

Chef Hemant Oberoi, Corporate Chef and Grand Executive Chef, the Taj Mahal Palace, Mumbai, says, “Modern approach to cooking is an essential part of my kitchen but I don’t forget my roots. We use modern techniques in order to sustain with the ever-growing needs but conventional way is an integral part too”. He further adds, ”People may be looking for more sophisticated food, but the essence of it will still remain the way it is cooked. And that’s where we blend new and conventional technologies in the kitchen.”

According to Chef Gautam Chaudhary, Executive Chef, The Pink Poppadum, Hyatt Bangalore, ancient styles, such as wood-fired grilling, charcoal fired tandoor, still find a very important place in the kitchen of the top chefs. Even though there may be new techniques coming in every minute, exploring the ancient is always on his menu. A person who believes in progressive style of cooking, Chef Gautam adds, “Classical, traditional and grandmother recipes is what one finds at The Pink Poppadum and we are proud to be the best in the industry for our innovative menu styles by many big names. All this was possible only because of the amalgamation of age-old techniques and cutting-edge technology.”

With his culinary wisdom, Chef Ranjeet Kumar, Executive Chef, Hotel Pride Nagpur, says, “Modern approach is important in order to not get wiped out, but a blend with ancient way would just add more spice to my already spicy food. For this, we use every ounce of our creativity in the kitchen in whatever manner and methods possible.”

Chef Rishi Kapoor, Executive Chef, Hotel Marine Plaza Mumbai, says, “The beginning is the most important part of any work and that is why we pay umpteen attentions to the style of cooking. And yes, I personally love ancient methods of cooking though I keep on modifying it with (a) new style of presentation.” He further adds, “Preventing customers from feeling bored with the same arrangements is the road to creativity…. It’s like exploring the past and the ancient to create something new and exciting.”

Ancient approach to cooking may be a little gruesome but that doesn’t deter the chefs from creating the perfect menu for food enthusiasts.

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