Ingredient IS KING
CHEF VIKRAM GANPULE IS PARTICULAR ABOUT THE INGREDIENTS USED IN THE CUISINE SERVED AT HIS RESTAURANTS. HE ENSURES THEY ARE OF TOP QUALITY
Ahuge aspect in cooking good food is sourcing the best seasonal ingredients. Menus today prominently combine high-quality food and fresh produce with local influences. To ensure the best of ingredients that go into their dishes, chefs today interact with farmers regularly to use the best of the latter’s knowledge of the region, soil, temperature and season. And it is the obtaining of such quality ingredient from their original source that Chef Vikram Ganpule, Executive Chef Andaz, Delhi, attributes as the reason for the reputation of his restaurant.
“A good connect between a farmer and the chef always transports the best on the plate. Reflecting the unique culture of the capital, we offer consciously sourced ingredients and produce from local artisans who directly or indirectly contribute towards the wellbeing of society. We have some fun along the way, using bold flavours and letting the freshness and creativity in the kitchen speak for themselves. For us ingredient is king in all our recipes,” adds Chef Ganpule.
Interestingly, Annamaya, the upscale hotel restaurant serving North Indian and European cuisines, follows the ‘Made in India’ concept. All products used have to be made in India and must have a communally inspiring story behind the trade execution. More importantly, their present corporate component must be communally pertinent to help societies and their particular settings in India. “I prefer working with what is in season and is accessible and like going back to roots, working with local farmers. If there is a specific ingredient that works well, I endorse it across my restaurants be it from a small-time wheat supplier or a vegetable farm,” adds Ganpule.