Kitchen is the Home & Heart of Memorable Food Experiences

Twice Michelin starred chef Atul has changed the way people perceive and experience Indian cuisine. He is continuously researching regional dishes and has managed to combine his heritage with his love of British ingredients to create a unique and innovative modern Indian cuisine. Atul has written a number of successful cookbooks. Next few years look full of exciting new projects for Atul and his team. Excerpts of his interview with Ekkta Bhargeva, Publisher - Better Kitchen

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

The home and heart of memorable food experiences.

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

Every day is an exploration of exquisite flavours, aromas and spices in the kitchen.

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

As the technology improves – so does the performance of the kitchens. It's a slow burner and keeps happening everyday.

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

I relish a challenge and re-creating our takeaway offering to survive lockdown was certainly a test that has paid off. Our customers now expect us to deliver gourmet excitement to them at home as well as in our restaurants.

How do you maintain hygiene and cleanliness in the Kitchen?

Only the highest standards across the board are acceptable in all of our kitchens.

Tell us about the safety features of your kitchen.

Every guest can rest assured that their dining experience will always be a secure one – both front and back of house

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

Many of my signature dishes use the best of British produce in a modern Indian style and are often inspired by traditional cooking techniques. 

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

Technology is playing heavily in all sections of the business. We have to keep up in order to get ahead in the game. 

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

As a team we are constantly exploring ways to be inventive – with food and in business. And that's very much how we work in the kitchen: as a strong team.

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

We take pride in designing dishes to enlighten the palate – mixing the freshest ingredients and a large pinch of imagination. If the quality is there, then frozen foods can deliver fresh flavours.

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?

The food at my restaurants is inspired by my native home and travels across India. Indian cuisine offers a plethora of choices – from sharing plates to Indian tapas and street food-inspired dishes. This together with exceptional service, invites people back to our restaurants.

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

We promise to deliver so many flavours and colours from our kitchens. Menus might be smaller as a result of the pandemic's impact, but I expect the trend for unpretentious dishes to only grow. At our latest launch Masalchi, our menus celebrate the exotic abundance of India's spices. It's a Pan-Indian menu of healthy and hearty dishes in a relaxed and sociable setting.

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

Our menus shine with sumptuous dishes and it's important not to forget the delight of a sweet treat at the end of the meal. After all, that's the last bit that guests enjoy with us. A sharing dessert platter is a superb way to finish – sharing a glorious pudding is sociable and means that guests can quite literally dip in and out as they please.

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

Despite travel restrictions we've been under, diners expect the best in Pan Indian food, which means sourcing the highest quality ingredients. At all of our group restaurants, as with all projects that I'm involved in, we utilise sustainable and local ingredients wherever possible. My cuisine is a special fusion of Indian food heritage but also my great love of British and local ingredients. 

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

Indian food is about the Tandoor and plenty more besides. Exceptional equipment assists us with delivering all of the wonders from the kitchen to the table.

Throw some light on the selection of crockery and cutlery?

I am very proud to be creating new experiences around the country and that means ensuring that every little detail is considered. When we open a restaurant, we want to create something very exciting for a town. Everything matters – from tableware to furnishings – to fully immerse customers when they visit.

Which are the upcoming cuisines in focus?

People want the unexplored - cuisine from places that their own legacy of rich culture and traditions. In India, that changes as you travel from one state to the other. My favourites are the places that are quite underrated, especially in terms of culinary skills. 

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

I don't believe in food festivals. I like to celebrate Cuisines of India everyday through my menus. Vaasu, Riwaz, Saga, Kanishka Mathura – all are prime examples of my passion for cuisines of India.

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

Yes – it needs to be looked at.

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

Indian students need to be taught the concept of – Farm to Fork.

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

I was born in Jamshedpur in India, and it's my home that has always inspired me to explore the abundance of India's regional dishes. Every talented chef is on a voyage of discovery and our restaurants take diners through India's most vibrant colours and culture.

How do you define your 'Dream Kitchen'.

A fascinating place to dive into cooking styles and exquisite tastes; somewhere the surprises of fresh flavours and ingredients are endless.

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