Into the City

India Today - - INSIDE - By Saranya Chakra­pani

A check­list on what to do, what to eat and what to shop for.

One of UK’s youngest Miche­lin starred chefs Clive Dixon, a reg­u­lar vis­it­ing chef at Sher­a­ton Park Ho­tel and Tow­ers, talks about his food fun­da­men­tals and his tryst with the ‘Rocket’ dosa.

Q. How do you en­sure the qual­ity of your food?

A. They have a say­ing in Eng­land—‘from farm to fork’—the fork be­ing the cus­tomer and the farm be­ing the very ori­gin of the prod­uct. I’ve learnt my big­gest lessons on qual­ity from that point of ori­gin—my sup­pli­ers. I take a flight to Scot­land at least once a year where I meet farm­ers, and ev­ery­one else who’s in­volved in mak­ing my

in­gre­di­ents.

Q. How did life change af­ter Miche­lin star?

A. I got a Miche­lin Star when I was very young. Back then, I was very in­se­cure with my job, the fi­nances were hard and we were strug­gling to pay the bills. But af­ter the star, ev­ery­thing changed. I never went out to get the star.

Q. Any favourites from the In­dian cui­sine?

A. I re­cently tried the ‘Rocket’ dosa, which was as long as our ta­ble. It was so de­li­cious we fin­ished it in five min­utes. I plan to in­clude some of th­ese recipes in my cook­book.

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