It’s been 20 years since I joined the culinary industry, but my association with food began 30 years ago.
My earliest memory of working with food was when my mother and I experimenting with various ingredients. My siblings, of course, were our guinea pigs. Over a period of time, the interest in creating something out of nothing grew. But even then, I never thought I would take this up as a career.
I come from a family of entrepreneurs, engineers and MPhil graduates. But somewhere down the line, I realised that I wasn’t cut out to do anything of that sort. Joining a hotel management course was an awakening for me.
It was my internship period that helped me confirm the decision. I didn’t want to leave the kitchen! I was among the top three in college when it came to food production.
Over a period of time, I worked with various hotels in India and moved to Saudi Arabia where I cooked for the royal family. Working in the Middle East many years after that gave me the opportunity to work in some of the best kitchens and grow as a chef. I even cooked for the Sheiks there.
After coming back to India, I helped set up a number of restaurants and conceptualise their menu. Now, I am the director, F&B of Corum Hospitality at Bar Stock Exchange on MG Road.
As a chef, I think I have the responsibility to introduce new dishes to food enthusiasts. Whenever I travel, I make sure that I wish the most interior parts of the country and learn about their food culture. I, then, come back to the city and introduce that to my customers. My speciality is gourmet in street food, after all. But of course, the authenticity and sticking to the roots of the dish is maintained when presenting the dish.
I believe this is an important move in the culinary world as most of us eat out regularly. Whether it is to come to the restaurant and dine or order in at home, we are working round the clock for foodies across the world. So when we have such an opportunity, why not take advantage of that and present more options for one to enjoy? Chefs are the culinary custodians to foodies.
That’s why the recipe of ‘Misal Pav Fondue’ is shared today. We’ve added our own flavours and techniques to the dish and given it a new avatar. It’s wholesome, fun and just what you need to have a great time.
Chef Gaurav Gidwani
Ingredients
Ingredients for Kolhapuri Masala
Method