Diamond In The Rough

Ritu Dalmia can give a fantastic spin to almost every cuisine. The accidental chef takes us through her quest in this tête-à-tête.

- Mrinalini Singh

From London to New Delhi, your ardent love for Italian cuisine is well-known. What inspired you to become a chef? Was there a particular moment that influenced you?

I never aspired to become a chef, I wanted to be a restaurateur. But when I saw that there was no way I could get my guys to understand my philosophy on Italian kitchen, I had no choice but to get in the kitchen and get my hands dirty and teach them. So, truly speaking I am an accidental chef.

When travelling to other countries, do you see a lot of difference in terms of flavour in Italian food?

Of course. I was in the United States recently and realised I could not eat Italian there; it had nothing to do with Italian. On the other hand, I have had amazing Italian in Japan, Munich, and even in Iceland. However, the pleasure of eating local regional Italian in Italy is a unique experience and must do.