Made for India

Celebrity chef

He was effortlessly at ease with Indian environs when viewers saw David Rocco on their televisions screens last year.

The celebrity chef was chatting with locals, meeting people inside their homes and exploring India’s five-star kitchens. In the midst of all this he was doing what he does the best – cooking. The 45-year-old is back with season two of Dolce India on Fox India, and with his delightful disposition and nonchalant mannerism he is set to win the heart of the audience.

“This season I continue to engage with people, and I’m just as curious and learn just as much as I did in the first season,” he tells Metrolife.

“From exploring the backwaters of Kerala to enjoying the beaches of Goa and to taking in the Golden Temple to indulging in Kolkata’s street food scene… this season has quite a few awesome adventures,” he adds.

The Canadian actor and producer is best known for hosting the television series David Rocco’s Dolce Vita. The dolce vita means “the sweet life” and is about being present in those moments in life that bring you joy. Four seasons of this show have aired in over 150 countries.

In In Dolce Vita, he explores Italy with his wife and friends while teaching about the simplicity of Italian cuisine and culture, and showcasing the city life and countryside.

Rocco is astonished by India’s food diversity and how with each region change in food patters and cooking methodology changes. This vastness and variety in food habits remind him of Italy in many ways.

“I’m still astounded by the vast differences in the cooking from region to region. It reminds me a lot of Italy and it’s one of my favourite things about India.” His understanding of Indian cuisines has evolved after doing the show and now has completely immersed himself into India’s vibrant culture. “From spending time with five-star chefs to small-town cooks to grandmothers, I was able to get the complete experience, take it all in, and then make my own interpretation.”

“I have also gathered a fair understanding of different spices and how to cook with them. I’m using them now in my own cooking at home, with a soft touch. I appreciate the different combinations of spices and am starting to bring them to my Italian cooking,” he adds.

While many feel globalisation has taken away focus from local cuisines, Rocco feels differently. “I don’t think any of us should be too sensitive about cuisines being shaped and influenced by other cultures and traditions.

Authenticity is important but change is inevitable, and not necessarily a bad thing,”
he says.

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