Continuous Learning Key to Exploring Culinary Innovations: Senior Master Chef, ITC
How did you get inspired to be a chef, where did you get trained, and could you share your previous experience?
My interest in culinary pursuits was evident from an early age, as I passionately engaged in cooking, exploring diverse restaurants and experimenting with local ingredients. Having said that, I initially pursued a career in Guest Relations in hotels, and a few years into it, I realised my true calling lay in the culinary landscape as my thoughts were constantly consumed by food and was intrigued by guests who trusted chefs with their food preferences. Becoming the designated cook at home and my interest for my native (Goan) cuisine and local produce further solidified my decision. Encouraged by loved ones I marked the beginning of my unwavering journey in the culinary industry.
What is your personal philosophy regarding cooking, and success in this profession?
My cooking philosophy revolves around presenting one's authentic self on a plate. I advocate Local, embracing creativity, patience and an eye for detail. Continuous learning remains paramount to explore novel flavours, cooking techniques, precise measurements and temperature controls. Ultimately, the food should resonate with the diners. The flavours need to be based on authentic backstories of the region. This is what I swear by till date and have tried to instil in my team at ITC Grand Goa Resort and Spa.
What is your strength – savouries or desserts? and which cuisine?
I consider my strength to be in savoury dishes and Goan cuisine is my forte, which also happens to be my favourite. The cuisine is known for its balance of four elements: sweetness, sourness, spice and salt. Each dish is aromatic, with the abundant use of locally grown spices, however, beyond this there is a great a complexity of flavours. At Tempero, ITC Grand Goa, I strive to deliver flavourful and authentic dishes that will leave a lasting impression on anyone who tries them.
What work goes into deciding the menu? Is any regional/ international cuisine that the restaurant is renowned for, or a unique dish that is much talked about at the hotel?
ITC Hotels have always fore-read the culinary bend and shaped group wide Food & Beverage offerings in form of brand concepts. The trend of native/seasonal dining which has peaked amongst Indian gourmet enthusiasts in the last 3 years or so; was introduced by ITC Hotels as Local Love native dining experiences - a part of this brand program allows guests to choose from regional immersive residencies through Food Sherpa onsite and offsite culinary trails. Seasonal ingredients play a pivotal role in shaping up the menus as I prefer incorporating local produce that excite and intrigue guests. For the resort we have personally tailored the Food Sherpa trail where guests are encouraged to explore local farmers' markets and wharfs to soak in the local culture and understand native style cooking better. Moreover, engaging with guests, soliciting feedback, and understanding their preferences firm up our menu development.
Among the plethora of delectable options, the dish that stands out at Tempero, ITC Grand Goa and also holds a special place in my heart is the Goan Prawn Curry – all time Goan Classic, deliciously spiced with a slow punch.
How do you incorporate local and seasonal produce into your cuisine?
At Tempero, ITC Grand Goa, we curate dishes with home-made spices, which lends a local yet unique flavour to our recipes. By incorporating locally-sourced and seasonal produce, we are able to create dishes that are not only flavourful but also showcase the freshest ingredients available. Under the banner of ITC Hotels WeAssure promise we are committed to using high-quality, fresh ingredients and spices is what sets us apart and keeps our guests returning for more.
Are any special food events/ menus that you offer thematically, round the year, to celebrate different occasions?
At ITC Grand Goa Resort and Spa, guests are spoilt for choice and embrace a life that opens a world of infinite experiences with a local touch. With extraordinary culinary discoveries across a wide choice of cuisines, we take pride in offering a range of special menus and dining experiences throughout the year. Our Saraswat Heritage menu- part of Local Love program offers flavours from the Saraswat Brahmin Cuisine, Goan Street Food Menu offers all things local and comfort food, and Sunday brunch buffets are just a few examples of the unique and memorable dining experiences that we provide to our guests. The objective is to cater to the guest’s fine culinary palate and provide experiences that complement their distinguished taste and lifestyle.
To ensure hygiene standards, what steps are taken, especially post-Covid?
We are committed to creating a safe and comfortable environment for our guests and have implemented by below practices to ensure that we continue to provide exceptional dining experiences:
How does the restaurant ensure minimal wastage and work in a sustainable manner?
Sustainable cooking can result in efficient and profitable kitchen operations. With sustainability being the bedrock of all operations, ITC Hotels is one of the largest hotel chains in the world to receive the coveted LEED® Platinum Certification for all hotels.
Through years of culinary research, the group has introduced sustainable dining as a part of Responsible Luxury program with the concept of Root to shoot; where every part of ingredient is utilized to create a dish and nothing goes to waste from the plant. These dishes are featured on the dinner buffet- at Tempero; explaining the need of the nutrients from every bit of the vegetables. This also contributes to the zero wastage of the vegetables like potato peels which are rich in fiber, Broccoli stalks which are rich in calcium and iron, etc.
We consciously plan our menus and the food production is done efficiently. We take the time to work closely with our guests to understand their preferences and requirements, and to create a bespoke menu that is tailored to their needs.
What is the most memorable feedback that you have got as a chef here?
I was humbled and very touched when a guest mentioned that he comes to Goa only to visit ITC Grand Goa so that he gets to indulge in our food at Tempero.
Can you cite any awards won?
It gives me utmost joy to share; Tempero has been recognized with Best Food in Goan Cuisine in South Goa by Time Food and Nightlife Awards. These awards are a testament to my dedication and passion for cooking, and inspires me to learn new culinary techniques. More than anything, the appreciation and repeat visits of the diners at Tempero, ITC Grand Goa is the biggest reward.
One place you would like to visit master that cuisine.
Portugal for I want to deep dive into the Portuguese cuisine and incorporate those flavours and techniques into my own cooking.
