A Word with Chef Manjit Singh Rattu, Senior Executive Chef, ‘Holiday Inn Resort’ Goa

Currently working as Senior Executive Chef at Holiday Inn Resort Goa, Chef Manjit Singh Rattu tells Hospibuz about his Culinary Skills and Menu Development in an exclusive dialogue.

HospiBuz: When you’re designing a complete meal, what factors do you take into account? How do you achieve harmony/balance?

Chef Manjit Singh Rattu: While designing the menu we take care of the mentioned below points

Healthy Options

Now people are more health conscious, so we try to use organic vegetables which are grown locally.

Less Oil and Masala is used while preparing the food. More focus in given on steamed, boiled and grilled food as in today’s world everyone is health conscious.

Comfort Food

Food prepared keeping guest preference in mind.

We are Leisure resort and have families travelling with kids therefore, we also focus on Kid friendly food

Traditional Ethnic Cuisine

As we are in Goa so definitely we serve authentic Goan Cuisine and guests also look forward for it.

Different Cuisine

Indian, Continental,  Far East Asian

Generally, we speak with the guests and try to understand their needs and desire and deliver it to the maximum.

HospiBuz: What is one cuisine do you find the most exciting and why?

Chef Manjit Singh Rattu: The cuisine which excites me is traditional Indian cuisine; because it has everything in it, as we use so many spices but in a balanced way and even it enriches the nutritional value of the food and enhances the taste as well. Apart from that after every 200 kms our food and type of preparations changes, format of the food changes from Vegetarian to Non Vegetarian, region to region and even different religion prepares different types of food.

Indian Cuisine is very vast and every dish that has been created has a history of its own.

HospiBuz: What is the secret behind the great food that leaves an unforgettable taste and experience amongst your guests?

Chef Manjit Singh Rattu: First of all we pamper our guests and serve the food with love, and we try to give that personal touch so that they can relish the food.

The MANTRA for great food is very simple “THE FOOD HAS TO BE FRESH & JUICY.”

HospiBuz:  Suppose you’re stranded on a desert island. What five foods would you want with you? What would you make?

Chef Manjit Singh Rattu: On a deserted island one thing for sure is that one can get plenty of fresh seafood, berries & coconuts. Therefore would take only few ingredients like lemon, salt, chilly & Cooking Oil. If these ingredients are there one can survive easily and can make different dishes

Grilled Fish / Barbequed Spiced Prawns / Lemon Chilly Seafood… either it is crabs, squids, prawns, lobster or fish, apart from that we can use coconuts and berries in the food also.

HospiBuz: What would be some quick tips you would like to give to our aspiring young chefs who dream of entering into global market for becoming chefs.

Chef Manjit Singh Rattu: Positive attitude and real passion towards culinary is the key to success.

No one can teach you hospitality until and unless it comes from your heart then only it will make you different from others. A genuine hospitality is ageless which upcoming chefs should understand.

HospiBuz: HospiBuz has been covering a numerous of Chefs from all around the world, discovering their unique identity and skills. Few words you would like to say about Hospibuz for our mission to uncover every aspect of Hospitality sector ?

Chef Manjit Singh Rattu: Hospibuzz gives a platform for culinary experts to showcase their talent and it allows them to express their views/ideas on different types of cuisine. It motivates young talent to pursue their dreams with passion. Hospibuzz strives to assist food service professionals in making the right decisions for their business by delivering ideas and inspiration for success.