Many believe that experimentation and innovation are necessary to survive and shine, while others prefer to be original. The idea of ââthe change has inspired many Indian chefs to play with desi food to interpret and present it in a unique way, serving up a big dollop of surprise.
âIndia still does not have the Michelin guide. Have we wondered, as custodians of Indian cuisine, why is it still an elusive dream? I believe that once we bring our own food to the 21st century table in exciting and unexpected ways without losing their heart and soul, kindness and freshness – only then will the Michelin guide give us a chance to show the world our chop cuisine, âsays Suvir Saran, chef and owner of Devi restaurant in New York. He says, âDevi got the first Michelin star for any Indian or non-European restaurant in North America. It has been closed for over a decade. I wish and I hope that we will make this a reality in 2022. “
Saran likes to prepare deeply Indian dishes, original in presentation and connected to the times in which we live. Chicken Tandoori Khasta Papadi Chaat, Kerala Lobster Curry with Dhaniya-Pepper Toast, Lemon Rice Arancini with Gujarati Green Curry, Baingan Bharta Bruschetta with Paneer, Kathal Tacos, Parchi Kabab and Teekhi Salad, Bhuni Gobhi and Papad Pasta, Roasted Mandchourie are some of its interpretations.
For chef Tarun Sibal, Indian cuisine has ample room for both traditional and contemporary work. At his vegetarian artisan restaurant Street Storyss in Bangalore, he serves Jackfruit Galouti with a mascarpone center and mango gel. âTaste is the first priority, attention is a by-product. If I can improve the taste or add new elements, profiles and textures to a dish, I will give it a try, but not because it will get the shutter bugs, but because it will wow my guests with how it looks and, more importantly, the sound tastes. I have always believed in content before packaging. Kulfi silk with honeycomb and rose dust, Masala Hummus with Kurkuri bhindi, Barbecue Smoke pork vindaloo bao are some of his creations. âOur plates speak to us, we know exactly when to stop. As an artist would know what should be the last line on the canvas, âhe says.
The idea is to keep the recipe while modernizing the plate and presentation, believes Gaurav Mathur, executive chef of Welcomhotel Dwarka, New Delhi. He says, âIf we’re talking about tandoori chicken, it has to be roasted and creamy (the authentic way), but its presentation and appearance may change to make it appealing. Changing sauces and excluded basic ingredients is not my way. We absolutely have to bring Indian cuisines to the international plate like France, Italy and other countries, but not by changing its taste. Recently the chef has created the traditional roti makki like biscotti and sarso saag moose by mixing it with butter. âWe baked biscotti and saag on it. We have changed the presentation but not the flavors, âexplains Mathur.
But some chefs aren’t shocked at the idea of ââchanging the presentation to such an extent that the dish seems unrecognizable. They want to make sure it passes to the younger generation in its original form. âAs chefs, we have an absolute responsibility to pass on authentic traditional recipes to the next generation without falling into the gadget trap. When there are drastic changes, the younger generations wear them the same. The real essence would fade and eventually fade away. People will start to follow the modified dishes and generations will continue to copy them believing that this is the way to prepare them, âsays Chef Reetu Uday Kugaji.
Foodies, this is your chance to become famous!
Showcase your talent and functionality on the City Foodies page and our Instagram account – @ delhifoodies.htcity. Also win exciting gift boxes and vouchers from French Bakery, L’opÃ©ra, Giani’s and The Burger Club. If you like to experiment with food, share a recipe and photo of your favorite Indian dish with a modern twist. Celebrity Chef Suvir Saran will announce the top three winners! To enter the contest, follow us on our Instagram account @ delhifoodies.htcity and tag five of your friends on the contest announcement post. Send your registration no later than Thursday 5 p.m.