Leaving an MBBS College was a tough decision-Chef Anshul Bhatia

Chef, please tell us what inspired you to enter the culinary world?

Chef Anshul Bhatia:- I belong from Chhattisgarh where people mostly opt to become an engineer or a doctor. Even I was a very good student of biology. I got selected for a medical college for MBBS and BDS but it was still not close to my happiness. Cooking with my mother had a great impact on me. It is said that for every chef, the beginning is always from the home kitchen. I soon realized it and took admission in Institute of Hotel Management, Hyderabad. I am thankful to God and my family members because they were always beside me. Leaving an MBBS College was not a small decision. But today I stand as a respectful Chef just because of them. 

How important do you think it is for a chef to remain connected to his roots?

Chef Anshul Bhatia:- A deep connection with our roots is really very important for professional chefs as well as home cooks. I am a proud Indian. We have plenty of spices here to experiment with, in different cuisines. India has a vast history of food and its modification across the culinary world is commendable. When you are deeply connected with your roots you are the most confident person about your cuisine. People do opt for healthier food these days. Only a chef who knows the base properly can maintain the authenticity of the dish.

  Please tell us about your responsibilities as a Chef at Morimoto?

Chef Anshul Bhatia:- working in Morimoto is not less than a blessing. It is adding to my skills and my career. I have been a part of this team for more than two years. We are like a family now. I work here as a line cook and I am responsible for handling different sections according to the need. My side job is also to bring a smile on people’s face. And I am thankful to my executive chef who taught me a lot about kitchen management. 

You seem quite linked to Chattisgarhi Food. Is there any story behind it which you would like to share with us?

Chef Anshul Bhatia:- I am born and brought up in Chhattisgarh but I never had a chance to taste the authentic Chhattisgarhi food. By promoting this cuisine I just wish to pay back to my state who has given me so much love through its food. 

Chef, please tell us about Tuna Pizza at Chef Morimoto?

Chef Anshul Bhatia:- It is one of the signature dishes of Chef Morimoto. I learnt it from the master himself. We use tortilla with unagi (eel) sauce, a layer of tuna, onion, tomato, jalapeño topped with anchovy aioli, Tabasco and olive oil with micro- cilantro cress on top. Guests love this dish a lot and enjoy its texture in every bite.

We have seen excellent presentation skills in Fiery Chocolate. Please share with us some details about that dish also some insights into the importance of beautiful plating?

Chef Anshul Bhatia:- Fiery chocolate is another signature from chef Morimoto. It’s available in almost every restaurant of him. It’s a dome-shaped dessert filled with loads of surprises served with chocolate ganache and chocolate sauce. We have options for alcohol and non-alcohol. It’s great to see how it gets presented in front of the guest and how it make them mesmerised.

Coming to the aspects of plating every chef have a different style of doing it. For me, it’s a way of telling stories and expressing social issues with the food and colours on the plate. Believe me, it’s a very strong medium to express yourself and your awareness. 

Chef, please tell us how important is temperature regulation when cooking with chocolate?

Chef Anshul Bhatia:- Temperature is most important for chocolate work. Without proper temperature, you cannot temper the chocolate properly and it will not get the shine when the product will get finished. Chocolate work is itself an art of patience and creativeness.

What is the best part of being a chef?

Chef Anshul Bhatia:- The best part of being a chef is that you can taste anything and everything without the boundaries of country or religion. You get to experiment with unusual ingredients and wear your chef coat proudly. Some days are good some are bad but leaving everything behind we chefs start each day with smile, passion and full of energy.

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