Kitchen is my Escape Zone - Chef Ritu Dalmia

Family stone business work kept taking her to Italy, where she developed a liking for the local cuisine and learnt how to cook it proficiently, Ritu at the age of 21 set up Mezza Luna, an Italian restaurant. The food was excellent but Mezza Luna's fortunes weren't. An undeterred Dalmia moved to London, where she opened an Indian fine dining restaurant named Vama. It was a big success. In the year 2000 she opened her first DIVA with a dash of flavour, a pinch of creativity and ounces of passion for food! This is the recipe that created DIVA – a chain of restaurants, offering European, Italian & Asian flavours from around the world. She narrated her views on Kitchen in a chit chat with Ekkta Bhargeva, Publisher - Better Kitchen. 

What is your first impression when you hear the word 'Kitchen'?

For me when I hear kitchen, I think of it as my “Escape Zone”.

What is the importance of the kitchen in your day-to-day life?

It is really an integral part of my life, a place where I spend more time than I do in my bedroom, that's where I go when I am working or where I need comfort.

What do you have to say on the gradual development of the concept of working kitchen when you started your career and now?

A lot has changed since I started my career in 1995, The quality of equipment, the concept of space design, and most important realization that investing in kitchen is more important than the dining space.

What is the most challenging job in the kitchen in your opinion?

All jobs are important and challenging, I think everyone working in kitchen has to be in harmony, if the main course is ready but its sauce and accompaniment not, then we are in trouble, the person on the pass is like a conductor, who needs to ensure everyone is on same wavelength. 

How do you maintain hygiene and cleanliness in the Kitchen?

I am anal and an absolutely complete freak about the hygiene and cleanliness, my team knows that our kitchen should be so clean that you can eat off the table or the floor. We have invested in some very good commercial high-pressure cleaning equipment, have separate fridges for different produce, and all wastes are separated. One chef needs to stay back every night to supervise the cleaning.

Tell us about the safety features of your kitchen.

All kitchens have exit routes, fire extinguishers and a complete first aid kit.

Which method of cooking do you pursue in your kitchen, traditional or modern?

It is a mix of both. 

Do you have a penchant for using new technology gadgets in your kitchen? Have you added any lately?

 I would love to but can't afford it.

Describe the role of the trained staff in your kitchen? Do you face any specific challenges in hiring the desired staff?

Staffing and training is the biggest challenge restaurants are facing worldwide, especially after covid. We have our own in-house training as it is nearly impossible to find the desired qualification that one needs.

Frozen foods are becoming popular now-a-days. What are your views on Frozen Foods?

Well we don't use much of frozen products in our restaurants, but I have to admit my favourite midnight snack are the frozen momos, which I can steam and eat.

What are the different sources of inspiration that you look up to while designing the menu of the restaurant and buffet? How frequently do you change the same?

I travel a lot, and tasting new things is my biggest inspiration. We change the menu more or less every three months, that's keeps me busy all year round.

What are the essential health and lifestyle trends prevailing now-a-days that you like to incorporate in the kitchen?

I don't follow trends, and for me most important is using the best ingredient possible to give our diners, delicious fresh and well-cooked meals.

More and more people are becoming calorie conscious. Keeping the statement in mind, what are the dessert trends followed in the restaurants?

If you see my size, you will realize we are not calorie conscious.

Ingredients play an important role in food preparation. Do you prefer using local ingredients in your preparations? How do you select the vendors?

Absolutely, a lot time research goes into finding local vendors, whether they are farms growing vegetables and herbs, or local cheese makers or even organic farms doing poultry and meat.

What is your criteria for selecting the utensils? Is there any specific brand that you use more than others?

It has to be heavy steel or cast iron, we do not use aluminum in our kitchen.

Throw some light on the selection of crockery and cutlery?

Again we do a lot of research on this, at the moment I love using stoneware, but it important that it does not chip easily, for cutlery we still need to buy imported, and knife quality in Indian cutlery is still not up to the mark.

Which are the upcoming cuisines in focus?

I am old fashioned and stick to traditional food that we do.

Do you conduct food festivals? How do you decide on a particular theme? Do you think that regional cuisines are a good theme?

We do food festivals at our restaurant at the Italian embassy, and we always show case food from lesser known regions of Italy.

Do you agree that there is a need to change the curriculum of culinary courses in India?

Absolutely, however a few culinary institutes have come up in recent years who are really with times but still not enough.

What are your views on framing the curriculum designed especially for Indian food?

India is extremely diversified whereas its food culture is concerned. What according to you is the scope of popularizing Indian regional cuisines across the globe? 

It is already happening, there are so many restaurants in the UK, in the USA which are focusing on regional cuisines, our restaurant in Milan is about home cooking and just not the regular kebabs and curries. 

How do you define your 'Dream Kitchen'.

At least 1000 square feet, with amazing music playing in the background, cheerful mosaic tiles on the walls, copper pans and pots , Japanese knives, latest Technology equipment, and most important a dream team of chefs working with me.

(This story has been published under arrangement from Better Kitchen magazine)