Page 80 - Hospitality Horizon - February-March 2021

F&B PARTNER

techniques and applying them to traditional Indian table with many different sharing plates of light and
cuisines has aided a major shift in my culinary style. fun food. The Raas menu celebrates Indianness and its
associated joie de vivre and presents seasonal, local
While at Tamarind, you held the much and healthy dishes, sprinkled with a bit of fun.
prestigious Michelin star for 13 consecutive Moreover, I always get a bit disappointed when I hear
years. Was it something you were actively people say they don’t like Indian food for lunch as it is
working towards? too heavy or greasy. There is so much in our Indian
The Michelin star, respected for its discerning, high repertoire perfect for lunch. Raas embodies a happy
standards and their anonymity, is the ultimate dream soulfulness, with small plates and big joys. It is a gamut
for every chef. To be the youngest Indian chef to of colours and is served with playful twists. It is a new
receive the Michelin star in 2002 was one of the most Indian lunch experience that is refreshing, quick, light
special achievements of my life. I remember it as a very and energising.
challenging year, working manic hours with absolutely
no time off. In the kitchen, I was focused on taste, How did ‘Dal Chawal, Achaar Papad,’ which is
quality and also very importantly, consistency. Every usually a full meal in itself for most Indians,
bit of that hard work and sacrifice was worth it when I transition into a signature dessert to end the
earned the first Michelin star because the Michelin meal with at Omya?
inspectors come anonymously, randomly and, many I love this fun, ‘fresh-eyes’ take on taking a savoury
times, and you simply can’t have a plan for pleasing perception and presenting it with sweetness and
them. You have to ensure the highest standards at your surprise.
restaurant for every customer as an everyday goal and
that pays off on several counts. What has been your experience so far, as the
mentor chef at The Oberoi, New Delhi?
“Small plates” seems to be next big thing. Was The initial discussions with the legend, Mr PRS
‘Raas,’ your lunch menu at Omya, developed in Oberoi, were a wonderful meeting of minds. I
order to be a part of the global culinary trend? enjoyed listening to his vision and ideas, which hold
The idea of Raas had been brewing for a while. My immense value for me. His approval on many of my
favourite format for an Indian lunch is a communal ideologies was a great validation for me.

80 FEBRUARY-MARCH 2021 hospitality horizon