Chef Ajay Anand, Director, Culinary, Pullman & Novotel New Delhi Aerocity, speaks to FoodService India about the art of balancing traditions and technology in the kitchen and the ever changing food preferences of the fitness freak generation.
What do you consider the most distinguishing features of your work as a chef? The most distinguishing feature of my work as a Chef is Chef’s Garden. I have nurtured it at the hotel. Each and every plant that goes in the garden reflects an emotion, a story and above all; they are the edimentals for my creations at the kitchen.
Which culinary styles have influenced your career? Cooking is an art mastered with patience and skills. I like to keep it rustic yet balanced in all proportions.
Who have been your career mentors and which chefs do you admire most and why? Throughout my journey in Culinary Art, I have met many chefs who have taught me at various stages of my journey. But the one who has mentored me throughout is Chef Sanjay Dhall. He was the one who actually transformed me into a professional and successful chef.
How would you describe your approach to cooking and the foodservice business? I try to keep a calibrated approach and balance it out between the contemporary and the technology. I like to work with the traditional ingredients and flavor but there is a lot to do with the technology and innovation when it comes to presentation and plating in the culinary sector.
In your opinion, which are the key trends to watch out for that will likely shape the future of foodservice? Wellness menus for instance, vegan and glutenfree menus are in demand and in trend. Guests prefer healthy options like fresh salads that are hand plucked salad leaves and freshly made juices.
This story is from the January-February 2019 edition of foodService India.
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 January-February 2019 edition of foodService India.
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
How Smart Technology Can Lead The Way For Safe Eating Environments
As many forms of consumption drivers come together to fuel the growth of Indian food and beverage service retail industry, there is an increased focus on food safety, especially in terms of food preparation, packaging and distribution.
Thinking out of the box
Benjamín Calleja is the founder and CEO of Livit, one of the world’s top restaurant design firms. He shares his views with us on the role of design and technology in creating restaurants that are profitable and efficient as well as great on guest experience.
Zomato acquires UberEats India for approx Rs. 2,500 crore
Zomato has acquired Uber’s Food Delivery Business in India in an all-stock deal. Uber will have 9.99 percent stake in the Deepinder Goyalled food delivery platform.
Millennials are looking for food that goes back to the roots
The millennials are very much aware of the benefits of healthy food; so the farm-to-table approach is growing and there is a boom in the demand for organic food cooked with sustainable methods. Chef Raji Gupta, in a conversation with FoodService India, throws light on the future of the food industry, changing trends and choices of people and the importance of catering to the evolving demands of customers.
Survey reveals that breakfast is not a favourite cooking moment for Indian moms
If making breakfast is an art, more often than not, the mother in the family happens to be the artist. It is regularly pegged as the most important meal of the day. But in the madness of rushed mornings, is it even possible for the artist to give it its due? To gain deeper insights into it, V-Guard, country’s leading electrical appliance brand partnered with Momspresso. com, India’s largest user-generated content platform that allows women to express themselves through different formats including text, audio and video across ten languages, to conduct a nationwide survey with 500 Indian moms.
Burger Singh to open 66 franchise outlets in the next 2 years
Burger Singh, the burger chain popular for its big burgers with an Indian twist, has become a name that’s on the favourite burgers list of every foodie. With an appetite as big as that of its customers, the famed burger chain is now heading for aggressive expansion across the country.
Éminences grises of foodservice industry ring down the curtain on India Food Forum 2020
India Food Forum returned for its 13th edition at the Renaissance Convention Centre at hotel Renaissance Mumbai on 5-6 February where the crème de la crème of India foodservice industry came together on Day 2 of the event to offer insightful takeaways on the innovations in food retailing, HoReCa and food technology, and also ensuring that all those attending the day’s deliberations were empowered with the products and insights that would help to maximise the opportunities offered by India’s vast consumer universe.
“People look for quirky things and innovative concepts in summers”
Amit Johari, Co-Founder, House Of Commons, which is located at Connaught Place, Central Delhi, talks to FoodService India about how summer trends differ from the other seasons in terms of the choice of beverages & appetisers, and on the profitability prospects for restaurants during the season.
A bar that does not burn a hole in your pocket
Yudhveer Singh, Founder of Delhi-NCR based The Beer House Café, in a conversation with the FoodServcie India, highlights the unique features of his establishment and the market strategy it has adopted to stay relevant in a competitive market.
A childhood passion becomes a profession
A childhood passion turned into a full-blown career for Chef Shaurya Veer Kapoor, Head Chef, Gola Sizzlers (A Naresh Gola Group). In a conversation with FoodService India, he discusses the changing tastes of Indian consumers and how he has created the themes for the diners at Delhi-based Gola Sizzlers and Cafe Hawkers.
