Whether it is Ziya at The Oberoi Mumbai, Indego by Vineet in Dubai or Vineet Bhatia London, the Michelin-starred chef has experimented with form and texture to put Indian cuisine firmly on the world culinary map.
Ziya at The Oberoi, Mumbai, clearly means a lot to you. Besides returning home with your cuisine, it also meant returning to the same grounds where you started your career. How do you see the evolution of your journey?
I would say the journey just begun. Although my journey began way back began in 1985 I just think the journey evolves as you grow. You always look at the next benchmark. So it’s a constant quest to evolve. I still think I am at a very early stage of my career in many ways. You are constantly evolving, but deep down basically you are still a cook. And that is what I enjoy doing most i.e. cooking. From being a cook to becoming a chef and then to becoming a mentor or a restaurateur, nonetheless I think it has been quite a journey.
Do you think Indian cuisine is finally getting its due in five-star hotels?
In terms of Indian cuisine, I would say ITC has done a fantastic job – Dum Pukht, Bukhara, Dakshin, these are great restaurants. Taj also has some great restaurants. I think they got slightly derailed in the past with a few of the concepts but they are back on track. As for the Oberois, they were very inclined towards European style cuisines but things have changed today.
As long as the prodigal returns…
(Laughs) Yes, that’s Mr (PRS) Oberoi's words, and I do thank him for that.
And this time you have made the most of it by experimenting with both form and texture…
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
The Big Fat Indian Wedding
With a slew of initiatives, hotels are ensuring that the wedding day is special for the couple as well as for the hotel's bottom line.
An Organization Of Rainmakers!!!
Rainmakers are revered for their ability to generate income (rain) for an organization by cracking deals, attracting clients/guests and holding on to them; often, for a lifetime... Revenue generation (rainmaking) is the job of everyone on the team.
Hospitality: A Rewarding Career Awaits
Delving into the roles and responsibilities that professionals in the field of hospitality can undertake in carving a rewarding career.
"India is my first baby!"
Bader Ali Habib, Regional Head of Proximity Markets, Dubai Department of Economy and Tourism, gets candid.
The Essence of Landscape Architecture
Innovative landscaping can enhance the luxury hospitality experience by enriching guest interaction with the natural world.
Teaching the Art of Tea
The first global tea artist from India, teaching the art of making and drinking fine tea, Susmita Das Gupta talks about her mission to make Indian specialty tea reach a global audience.
Feeding Profits
Food and beverage is driving revenues in hospitality in novel ways as hotels innovate with new-age experiences.
Acing the Revenue Game
Hotels are looking at new avenues to generate revenues that go beyond rooms and food.
The Power of Predictive Maintenance
A strategic approach to enable Indian hotels to become leaders in sustainable hospitality.
Shaping a Sustainable FUTURE
To mark the occasion of World Environment Day this month, we find out how the hospitality industry is paving the way for a greener, healthier tomorrow...
