Inspired by All the Cultures of India

Exclusive Interview of Chef Tushar Malkani In Hospitality Lexis November Issue

Hospitality Lexis / Print Edition November 2019

“Indian Food habits are different from the rest of the World” Chef Tushar Malkani, a chef who fulfilled his father’s dream of becoming a chef. Chef Tushar Malkani steadily making efforts in developing the culinary world with his skills and knowledge in gastronomy. He graduated from the Culinary Academy of India, Hyderabad and has maintained to set the standard by impressing guests with his culinary creations. His lengthy list of accomplishments is the result of years of experience in various fields of the food industry. From food preparation to menu designing, from event planning to club F&B operations, from sanitation to preparation of reports – Tushar Malkani has honed his skills as Executive Chef and currently as Managing Director of Malkani Hospitality Private Limited. Chef Tushar Malkani also has sharp skills in hosting and consistently eyeing on different activities. He is a member of several National and International Food Associations, like Israel MasterChef Association, Indian Federation and Association of Chef Societies and India Federation of Culinary Association.

The beauty of India lies in its diversity and array. Indian cooking methods and taste are unusual, every state and region display their own individuality in terms of cooking and methods which provides ample scope and field to the chefs. Each and every regional cuisine has its own history and story related to their dish which reflects the perfect blend of various cultures and ages. All over India, be it North India or South India, spices are affably used in food.

North Eastern Taste of India 

To begin with Food in North India, Kashmiri Cuisines reflects solid Central Asian impacts, In Kashmir, the delicious item cooked there is ‘Saag’ that is prepared with a green leafy vegetable known as the ‘Hak’.When talking about the Eastern India, the Bengali and Assamese forms of cooking are obvious. The chief food of Bengalis is the luscious mixture of rice and fish. A unique way of preparing the delicacy known as ‘Hilsa’ is by enveloping it in the pumpkin leaf and then cooking it.

Southern and Western savoury of India

 In western India, the desert cuisine is renowned for its different taste and kinds of food. Rajasthan and Gujarat are the states that represent the dessert flavour of Indian food. On the coastline of Mumbai, a wide variety of fish is available. Some of the delightful preparations involve dishes like the Bombay Prawn and Pomfret. In Goa, that is further down towards the south, one can mark Portuguese influence in the cooking style as well as in the meals. In South India, the states make great use of spices, fish and coconuts, as most of them have coastal kitchens. In Kerala, some of the savoury dishes are the lamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu.

“The New Year is sure to bring in more of these new-yet-old flavours to our plates.”

So much is the idea of “mother’s cooking” and the research around family or village recipes ingrained in the ethos of the restaurant that the menu is signed off with the line “with blessings from all the mothers”. As more and more Indians grow up alienated from their own food cultures, there is a distinct movement taking shape, led by chefs going back to their own roots. At the same time, the diversity of our food cultures means that what is in the karahi never gets boring. As the cauldron keeps simmering.

“My inspiration from our cultures and diversity from the regions of India”.

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