FUN WITH FU­SION

MANAV SURI, 27 Chef and Co-owner, Das­taan-A Pro­gres­sive Af­fair

India Today - - COVER STORY -

Dur­ing his school days, Manav Suri would of­ten get bored with his tif­fin. One day he de­cided to make his own lunch and car­ried salami sand­wiches. Since then, there was no look­ing back for this young chef who has done his B.A. Hons in Culi­nary Arts from IHM, Au­rangabad and has worked with brands such as Taj, ITC and Mar­riott. He says, “The jour­ney got bet­ter when I left the com­fort of five-star ho­tels and started work­ing at stand­alone restau­rants in Mum­bai, Goa and Ban­ga­lore. This gave me the strength and mo­ti­vated me to open my restau­rant—Gusto Kitchen and Kaffe in 2013.” The lat­est ad­di­tion to Suri's culi­nary ca­reer is the open­ing of Das­taan, which serves mod­ern In­dian food.

Bumpy Ride Suri says the big­gest prob­lem he faces is sourc­ing. “There are a lot of un­ex­plored in­gre­di­ents that are yet to be brought to the at­ten­tion of peo­ple in the city.”

Chef 's Spe­cial­ity At Das­taan, Suri mixes an­cient cook­ing with mod­ern tech­niques. He has given a twist to age-old In­dian recipes, blended them with global in­gre­di­ents and in­fused them with molec­u­lar gas­tron­omy.

The Dish on My Plate No prizes for guess­ing, it's ra­jma chawal. My Kitchen Idol “At a per­sonal level, it’s my mom, dad and my sis­ter. They have been my most will­ing guinea pigs, even while I was still in culi­nary school and are now my truest cri­tiques. On the pro­fes­sional front it is Chef Grant Achatz of Alinea, Chicago.

Love to Cook For Sachin Ten­dulkar.

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