Cooking blindfolded is Chef Sandesh’s specialty

Cooking blindfolded is Chef Sandesh’s specialty

One has to stand out to survive this competitive world, says Chef Sandesh.

Can you imagine cooking with your eyes closed? Well, according to Sandesh Poojari, also known as Sandesh Adugemane, all you need is concentration and self-control. Metrolife had a chat with Sandesh as he shares his journey as a chef and reveals why he took up the act of cooking blindfolded. Sandesh currently works at Taj Mahal hotel, Hyderabad.

When and how did you get interested in cooking?

My father owns a fast food centre in Gangavathi called ‘Karavali fast food centre'. As a kid, I used to visit the place often. His dedication and proficiency in cooking inspired me. But, not once did I think about cooking as a full-time career; it just happened.

What is the idea behind cooking blindfolded?

To be able to survive this competitive world, you need to stand out. There has to be something unique in whatever you do. When it comes to cooking, there are already many legends in the field. If I wanted to make a mark, I had to something different. Moreover, I never measure the proportions and cook. Hence, the thought of cooking blindfolded instantly hit me and it clicked.

Do you get nervous with so many eyes watching you?

I’m no godman. Getting a hold on emotions is always a task. Cooking with your eyes closed requires a lot of concentration. I usually meditate and clear up my mind before every show. One moment of distraction and you are doomed. Also, I’m never successful without my mother’s prayers and my father’s blessings.

Have you had any accidents?

Yes, I have. I got hot milk spilt all over my hand, and I could not move for an entire month. Accidents like these happen when you are distracted. Cooking with your eyes closed is a very dangerous task. It requires a lot of practice. People who are inspired by me try it at home and send me videos of them getting hurt. My advise is not to try this without enough practice.

Tell us about your cooking inventions.

From tulsi puree to tulsi soup, I try everything. I also come up with my own replacements. For example, I use filtered seawater for pickles. I am not a trained chef. I experiment and learn.

What are your further plans?

My goal is to present Indian dishes on an international platform. I like Indianising international food. I also have a proposal for a healthier India. It is called ‘Healthy food for healthy India’. The aim is to make India junk free.