NAN­DITA KARAN, 36 The Lalit, Chandi­garh

India Today - - COVER STORY -

She loves ev­ery­thing her mom cooks. A foodie since child­hood who would not miss try­ing out any recipe she saw in a mag­a­zine, Karan, in her 15-year culi­nary jour­ney, has worked with ma­jor ho­tels like The Oberoi Ra­jvi­las in Udaipur, Grand Hy­att in Mum­bai, Hil­ton Lon­don Gatwick Air­port and Sher­a­ton Ho­tel in Aus­tralia. “Dur­ing my col­lege days, while study­ing at IHM, Patna, in 2002, I wanted to join the front of­fice. How­ever, it was dur­ing the in­dus­trial train­ing in New Delhi’s Ashok Group of Ho­tels that I be­came fas­ci­nated with the way chefs worked. The rest as they say is his­tory,” she says.

Whiz in the Kitchen Spe­cial­is­ing in Ital­ian and Con­ti­nen­tal cui­sine, this chef does not like the fact that when it comes to Ital­ian, most peo­ple can­not think be­yond pas­tas and pizza. “For me, it is all about get­ting rus­tic and home-style Ital­ian cook­ing to this re­gion.” Re­gion's Re­sponse Karan says it’s a mis­con­cep­tion that peo­ple in his part of the coun­try are averse to cuisines other than Pun­jabi. “I have met many foodies who are happy to ex­plore var­ied culi­nary de­lights,” she says. Her Phi­los­o­phy “I be­lieve in sim­ple and fresh in­gre­di­ents, spe­cially green veg­eta­bles, which have their own unique flavours and iden­tity. The key is to bal­ance them with min­i­mum spices and herbs, just to en­hance their taste,” she says.

Five Years On She would like to ex­plore hid­den cuisines, for­got­ten meth­ods, lost trends and old tech­niques of cook­ing from dif­fer­ent re­gions of In­dia. “Maybe I will write a book on them or present them in a tele­vi­sion show.” My Kitchen Idol Chef Jamie Oliver.


Newspapers in English

Newspapers from India

© PressReader. All rights reserved.