Beginnings

As a child I was a very poor eater, and I chanced upon food quite accidentally. I actually wanted to become a jet pilot for the Air Force. When that didn’t work out, I joined hotel management; thinking that I would work at a bar, mixing cocktails, but the kitchen was my calling. I walked in one day, and never looked back since. Now, you can’t keep food away from me.

Of beliefs and inspirations

My food philosophy can be explained in one line; keep it simple. The flavour of the elements needs to come through, so it needs to be uncomplicated and focus on the key ingredients. Fresh produce makes all the difference in achieving this end. Good quality product treated with respect and love doesn’t need embellishment, and will taste divine just as is.

I’ve never had a godfather in the industry, but I have been lucky to have brilliant grounding and training in my field from the Institute of Hotel Management in Dadar, to the start of career at the Oberoi Hotel. That said, I moved out of India at a very young age, so I didn’t really have a particular mentor to teach me. Instead, I learnt from everyone, everywhere.

I do admire world class chefs that have built successful food empires like Alain Ducasse.

The Indian affair

Indian fare runs in my blood. I’ve grown up on it, so it’s not something I can get bored with. There is such depth of flavours and spices in Indian cuisine that you don’t necessarily come across in other cuisines. We also have very deep historical and cultural ties with food. Every successive empire that ruled India diversified the cuisine, which adds to the deep rooted food culture of the country.

Travel tales

I’ve had the good fortune to travel to many places, especially now on account of my new show, Twist of Taste. This opportunity has only made me realise how different each place is from the next, even within India. From Punjab to Chennai and Guwhati, the food element is immense, and world’s apart. There is so much depth in the cuisine of different parts of the country and in the world that as a chef it becomes very difficult to choose one. I tend to keep each food memory as a souvenirs of all the places I’ve been, and then try and incorporate styles, techniques, flavours and ingredients from everywhere into my cuisine. Internationally, I am partial towards Venezuela because it was pristine and untouched, and from those crystal clear waters, I got to try some of the best seafood I’ve ever eaten in my life. The simplest preparations of the seafood chargrilled with a little salt, pepper and lime, right on the beach, was a magical meal.

Art of Creation

Cooking is a medium of self expression, and I believe that a chef’s personality shines through his food. Also, your mood plays a huge role in the food you prepare and the menus decide. I also pick up techniques and adapt them to my style of cooking. Asking a chef which of his creations he likes best, is like asking a father to pick a favourite son, you just can’t do it. That said, I have a great sweet tooth, and I can safely say that the chocolates samosas I have on my menu are by the far most famous, and most loved item by all my patrons. There’s a blend of dark chocolate, white chocolate and almond, in a samosa. What’s not to love?

I am constantly thinking about food, and conceptualising new ideas, consciously or subconsciously. But sometimes, ideas also come to me in a flash, and things just have a way of coming together when you start working on the initial idea.

Stars- the Michelin kind

It came as a big surprise when we were awarded our first Michelin star. Way back in 1999, when we opened Rasoi, the idea was to cook from your heart and please your guests, and that’s exactly why we got a star after a mere year of opening. An achievement like that really changes your life because you are lifted to the limelight and the food that you cook and believe in gets the recognition it deserves. Also, it helps you stand out from a crowd because once you have a star, you are taken a lot more seriously, which also motivates you to do more and push the boundaries. The essence of my cooking has not changed but I have certainly taken all my experiences and evolved.

Reality TV

We were very clear about not wanting to venture into television initially. So when we were approached, I agreed to do a show only if it was educational in some way. I had no interest in doing the same kind of cooking shows with butter chicken and rogan ghosht that you see on television today. They left it to me, and I came up with the idea of discovering food from different places and putting a twist to the traditional dish, so that the flavour is the same but is prepared or looks completely different. The idea pleases everybody because there is food, travel as well as room for creativity.

The first of 13 episodes was scripted, but soon after we realised that we can’t plan what to cook. Of course, preliminary research about the place was conducted so we knew what the place had to offer more or less but what we cooked was a completely spontaneous decision. We visited each place, went to local markets, walked through the street and found our inspiration there itself. What we cooked on each episode was pretty much decided on the spot, taking cues from our interaction with the locals because that’s where the true taste of India is, not in the five-star hotels.

Favourite memory: As a child, eating parathas with lamb cooked by my mother

Most memorable meal: Up in the mountains in Switzeland, with my family eating pizza while it was snowing outside.

-This is a story I wrote for Time 'n Style Luxury magazine

Born in Angers, the birthplace of Cointreau, it was probably in Richard Lambert’s destiny to ultimately end up being the brand’s Global Brand Ambassador.

The cocktail story

It all began with my love for the bar and its inimitable vibrant culture, at a young age. I was always fascinated by the world of cocktails. My passion about perfecting the craft of cocktail making and learn all about the intricacies lead me to pursue a career in mixology.

Molecular mixology

Molecular Mixology is a special practice of mixing drinks using the analysis and techniques found in science to understand and experiment with cocktail ingredients on a molecular level. Inspired by the practice of molecular gastronomy (which works in similar ways with food dishes wherein the dish are completely deconstructed into different elements but tasting it together will still be the same as the original) this practice has become a popular study of many mixologists. It is very interesting from the research point of view, it really open a new era for cocktail making.

Mixing drinks

To conceptualise a new cocktail, what you need is the power of empathy. Being sensitive to your customer's mood instantly gives you the wisdom of what kind of drink to make for him or her. For eg: After a hard day's work, the cocktail you mix for a lady would be very different from the one you'd serve her on a dinner date with her boyfriend.

Recent trends

Topping the trend list is classic revival, meaning that bartenders are going back to the essence of the original cocktails recipe. We are talking about cocktails such as White Lady, Margarita, Side Car or even Cosmopolitan.

Another trend that is up and coming is the use of fresh fruits which offers a new kind of dimension to a cocktail or helps create something new.

Cointreau talking

The 160 year old, world famous orange liqueur, Cointreau was first made by Edouard Cointreau. The intent behind Cointreau was to create a new brand of Triple Sec. Cointreau was the original triple sec. Many have heard of Cointreau and many have had first hand experience with it, either while toasting with a margarita or celebrating with a soufflé. As Global Brand Ambassador for Cointreau, I am on a mission to enlighten the world with virtues of Cointreau and its unique know-how. I want to share finer nuances of blending cocktails and Cointreau’s importance in making the world’s best cocktails.

During my recent visit to India, I was overwhelmed by the response from the bartenders and mixologists in India. More and more bartending professionals understand Cointreau’s importance in blending some famous cocktails and appreciate its unique attributes. It was an eye opening experience.

Signature Cocktail

I have always enjoyed mixing cocktails but creating cocktail for Ms. Dita Von Teese was a memorable moment for me. While creating the cocktail, I kept in mind Dita’s sumptuous and seductive image of controversial Ambassadress and burlesque artiste and the creation resulted in Cointreau Teese.

Ms. Dita Von Teese adores violets, this flower stood out as the obvious choice. Cointreau Teese is concocted like a fine emanation of the inspirations of this beautiful icon of burlesque. Like her, it is subtle and incredibly refined.

BOX :

Cointreau is the exotic orange liqueur from France and the original Triple Sec. Cointreau’s texture and fruity flavour along with use of natural ingredients like essential oil, make it a perfect cocktail ingredient

-    50ml (1.6 fl oz) Cointreau

-    30ml (1 fl oz) Cranberry juice

-    20ml (0.6 fl oz) Lemon juice

The bartender's tip: add the orange zest to your drink.

• One can add different ingredients like fruits and spices, and it tastes even better.

-This was an interview I took for an article on molecular mixology for the Time 'n Style Luxury magazine

A taste of true blue Italian cuisine is never too far away for those who have visited Vetro, at the Oberoi in Mumbai. With simple, yet stunning food, and a perfect ambience, this restaurant takes the dining experience to the next level.

What makes or breaks a restaurant, other than the food, is the quality of service offered to every single table. And here, Vetro scores a cool 10 on 10, because from the moment you walk in, till you take the last sip of their Fresh Brew coffee, the staff will make you feel comfortable and special. The space is astounding, and the extensive use of glass gives the restaurant a distinctively different appearance and feel at different times of the day. With the option of a lounge and a dining area, guests can decide whether they just want to enjoy a leisurely glass of wine or enjoy a full fledged sit-down meal.  Vetro also boasts of a large Enoteca or wine library which has an extensive collection of Italian wines that have selections from Piedmont, Toscana and Venetto, and the best wines from Tuscany, known as ‘Super Tuscans’. You get to sample 4 reds and whites, along with a selection of Italian cheeses, and then pick the perfect one to go with your meal. This entire experience is bound to work up a good deal of excitement for the meal that follows.

Starting out with a refreshing glass of champagne, while mulling over the menu, you can instantly see how simple yet delicious the creations are. Abandoning all efforts to pick from the many options in front of me, I go with the suggestions of the staff and prepare to be amazed.

As a first course, the Lasagne of Blue Crab, with crispy squid and a deep red, seafood sauce with chilli oil, was simply perfect. The contrasting textures of the crispy squid opposing the soft crab meat, is lovely to taste. Following, was one of my favourites; Squid Ink Taglioni with green mussels, three pepper cream, lemon and clams. The colour that the squid ink lends to the dish is in itself so very interesting, and then to add to it, the elements of citrus and the fresh clams and mussels leaves all your senses deeply satisfied.

If you can, you must also try the Roast Red Snapper with broad bean and horseradish cream, marinated in cherry tomatoes. The fresh softness of the fish and the crunchy broad bean is a perfect combination to taste along with the zing of the horse radish cream.

Of course, no meal is complete without a little something sweet, and boy, does Head Chef, Vincenzo di Tuoro know how to serve up some dolce. If ever you get a chance to visit, a must try is the Vanilla Pannacotta which is like a cooked cream, with a peach and coconut sorbet and the always famous Tiramisu, a coffee, mascarpone, chocolate and liquer dessert,  with with raspberry and Himalayan honey sorbet. A full belly and cup of fresh brew later, and you’re ready to take on the world.

This is an article I wrote for  Time 'N Style magazine, November-December 2011 issue

As part of their lineage, royal cooks passed on their knowledge from generation to generation. It was a matter of great pride and honour for each senior to be able to convey this valuable information to his son. Owing to their status, and illiteracy, these recipes were communicated verbally, and were never written down. The kitchens operated in a manner, where each cook specialised in a dish, and the recipe of that dish was a closely guarded family secret.

RAJASTHANI CUISINE

The Rajputs of Rajasthan are descendants of the noble warrior class and were keen hunters. Though a large portion of Rajasthan is dominated by vegetarians, the Rajputs are extremely fond of game meat. Quail, partridge and rabbit are fixtures in their preparations. They are one section of royalty that is completely removed from the Muslim influences shared by Hyderabadi and Mughlai or even Awadhi cuisine. Their Hindu heritage and the fact that they lived in the harsh conditions of a desert region influenced the kind of food they cooked and ate. Laal maas and safed maas are the most famous meat preparations of the Rajputs. Laal maas is game meat or any other kind of meat, cooked in a red curry with chillies. It is spicy owing to the chillies found in Mathania, a village close to Jodhpur. Safed maas is meat cooked in milk and hence has a white curry. Another favourite among game meat, is rabbit, and the Jodhpur gharana is famous for a dish called khud kharghosh, which is rabbit or hare meat cooked and roasted in a pit. The most common bread served in Rajasthan is bajre ki roti, made out of millet, a grain found in the area. Today, these recipes are served in five star hotels all over the country, but its origins lie in the honest food, hunted on the unforgiving grounds of this desert land.

AWADHI CUISINE

The rule of the Mughals in India greatly influenced how a significant part of this country dines today. The richness and opulence of the food in this cuisine ensures that it is unmistakably the food of royalty. Lucknow’s Awadhi cuisine is influenced by the Mughal cooking styles. Traditionally, apart from being rich, the food from this region is also very meat-oriented. The explosion of flavours that is evident in Mughlai food comes from the many spices used in a dish. In addition, the aromas that waft through are the result of cooking with ground and whole spices. The bawarchi of Awadh introduced the dum pukht (slow oven) style of cooking hundreds of years ago, which involves sealing the vessel with the food inside, and cooking it over a slow fire. This is along the same lines of pressure cooking and allows the food to cook in its own steam and meat to cook in its own juices and remain tender. This tradition is believed to have arisen from need. The ruler of Awadh, it is said needed to feed his people during a famine. So he ordered a pit to be dug and sealed containers to be put inside, and cooked for a long time on slow coal fires.

The ingredients used, like mutton, saffron, lamb and cardamom ensure richness in the food, as does the assortment of preparations served at a dastarkhwan, which literally means a ceremonial dining spread. A large gathering of people sit around the elaborately laid out table and dine in communion. Two of the most famous dishes in Awadhi cuisine are kormas, kakori and galauti kebabs. Both these dishes have been introduced by the Mughals and are now an intrinsic part of the dastarkhwan. A korma is a preparation that braises meat in a thick, buttery curry, which is rich and delicious but mildly spiced. It is eaten with a variety of Indian breads like naan, tandoori roti or roomali roti. The kakori and galauti kebab is decidedly the most lavish of the kebab family and is distinctly popular because of its smooth velvety texture. Legend has it that these kebabs were prepared for toothless nawabs who didn’t want to give up the luxury of eating meat. The meat is ground and kept moist so that the smoothness remains intact. The difference between kebabs in Awadhi cooking and those in Punjab is that in the former, they are cooked over coal and wood grill and in the latter they are cooked in a tandoor (an oven made of clay).

HYDERABADI CUISINE

The Nizams of Hyderabad were said to be excellent hosts and so it should come as no surprise that the menus served at these stately affairs were nothing less than extraordinary. Their elaborate feasts were a matter of pride and honour, and cemented their status in society. Awadhi, Mughlai and Hyderabadi have a sense of commonality in the fact that they are all Muslim colonies and have similar food items, but cooked in drastically different ways. Hyderabadi cuisine focusses on procuring the right kind of ingredients and cooking them in a certain way to create a desired result. They are famous for the use of elements like tamarind and coconut in many preparations that lend it a distinctive flavour. Though practically every state has its own version of the biryani, the Hyderabadi biryani has become something of a legend in India today. They have two ways of preparing the biryani, one is called pakki biryani and the other is called kacchi gosht biryani. The pakki biryani is when the meat and rice are cooked separately and then layered together, and is similar to the awadhi style of biryani. In the kacchi style, the meat is marinated and the meat and rice are cooked together in a dough-sealed container. This style requires lots of effort to ensure that the meat is cooked perfectly, without over-cooking the rice. It is served along with mirch ka salan (gravy of green chilly) and dahi chutney (yoghurt mixed with mint chutney and onions). Hyderabad is also famous for other non-vegetarian dishes like nihari, which is cooked overnight and traditionally eaten in the morning at the break of dawn. It is rich with the flavour of bone marrow and tender pieces of meat that just slide off the bone. Their preparation of raan, a leg of lamb, is also a long, tedious process of marinating the meat overnight and cooking it in an oven the next day. The royal cooks or khansamas knew the importance of the virtue of patience when it came to creating good food, and consequently turned it into an art form.

-- With inputs from Rajdeep Kapoor, Executive Chef, ITC Maratha and Akshraj Jodha, Master Chef, ITC Sheraton Rajputana

This is an article I wrote for  Time 'N Style magazine, September-October 2011 issue

Aspiring high…

I was far removed from the hospitality industry when I first began my career. After completing my engineering in America, I worked for Cadbury for a while, but I realised it wasn’t for me. I then tried out the NGO sector, but I figured I couldn’t build a life with that salary. I slowly entered the hospitality field, when I opened a small venture called Party Lines, through which I organised boat parties. It started doing quite well! Ultimately, I opened a small café in the Flora Fountain area of Mumbai called Just Desserts, which was a decade before opening the Olive Bar and Kitchen. So it did take me a lot of time and a couple of trials, before I actually realised that my passion lay in this business.

Of trials and tribulations…

As with any other entrepreneurial venture, I faced many challenges through my career. Working through those meant finding a way to handle the external environment and the people involved in it. When the Bowling Company was started, we got caught between the mill workers and the government. Again, when we started Olive in Delhi and Bengaluru, we had to deal with everything--from the ministers to facing restrictions from the surrounding residential areas. Also, obtaining quality ingredients and produce is a big challenge, because ultimately the success of a restaurant depends on the quality of food. Initially, I also struggled with trying to attract the right crowd to the restaurant, but that happened over time.

Inspiring palate…

I was in Phuket, Thailand with friends and family, years ago and we ate at the same place practically everyday. It had such a comfortable, lazy vibe to it that we found ourselves completely relaxed. I wanted that same feeling of leisure and peacefulness in my restaurant. I found an architect, who worked with my vision. It turned out just the way I had expected!

An experience…

I feel that having the right luxurious ambience is integral to the entire restaurant experience. People need a place to enjoy the cuisines and food they taste, so the external atmosphere has to be conducive for leisure. Outdoor spaces, with elements of nature, add to the feeling of creative freedom and serenity.

Standing out…

I believe in sticking to the basics. You can’t go wrong if you’ve perfected them. Finally, it all comes down to great food, good wine and warm service. Until you have all these ingredients in the right proportions and working the right way, you will not enjoy success. I also like to be involved in all the processes of the restaurant, so even though my chefs conceptualise the menu, I do participate in the discussions and tastings.

This is an article I wrote for the Time 'N Style Luxury June-July 2011 issue

This is an article I did for the Time 'N'Style Luxury June-July issue

Walking into Spices, at the Marriott Hotel in Juhu has all the makings of a grand entrance. A long wooden pathway, leads into a spacious, pool-facing restaurant, with perfect lighting to set the right ambience for a quiet evening dinner, a business meeting or even a get-together for family and friends. The theme stays true to the cuisine being served, with genuine Thai handicrafts and fabric screens lining the informal sit-down bars, that truly gives it a complete Asian vibe. This authentic South East Asian restaurant offers oriental cuisine for the well-honed palate that craves genuine fare. It is not tweaked in any way to suit local tastes. The restaurant also has a Sushi bar and Teppanyaki counter where chefs dish out delicious treats just for you.After taking our seats, we were pleasantly surprised by the complimentary khimchi and prawn wafers that arrived to tide us through our decision making process. The crunchy, fried prawn wafers worked in direct contrast to the sweet-sour khimchi, a Korean specialty of mildly spiced and flavoured array of vegetables. 
With the addition of four new top chefs, Thomas Wee, Rahul Borja, Jacky Yiu and Keny Ngan, Spices has revamped their menu to reflect authentic Cantonese, Japanese and South East Asian flavours.

Flavours of Asia

We started with an array of dim sums, both vegetarian and non-vegetarian that was made with such precision that the authenticity of taste shone through and through. The Steamed Hao Gao Crystal Tiger Prawn Dumplings with Asparagus were perfectly translucent, bite-sized and delicious, while the Steamed Sea Crab and Prawn Dumpling had the interesting zest of ginger to flavour the filling. From the fried variety, the Deep Fried BBQ Chicken Dried Shrimp and Mushroom Dumpling, made of puff pastry with a creamy filling, made for an interesting bite because of the contrast between the doughy pastry and the soft, almost creamy centre.  And the Deep Fried Rice Paper Minced Sesame Prawn Roll displayed crunchy flawlessness.
If you are a sushi lover, this array will not disappoint. The sushi platter includes everything from salmon, tuna, mackerel and prawn nigiri sushi—handmade sushi of rice, topped with a piece of seafood held together with a thin piece of seaweed—to vegetarian options of crunchy asparagus maki rolls that are cylindrical rolls of a main condiment in the centre, wrapped around by sticky rice and a seaweed cover over it. Coupled with soya and a hint of wasabi with sweet pickled ginger to cleanse your palate, you might as well be bang in the middle of Tokyo! The sushi consists of seaweed and sticky rice, with a main condiment of seafood or vegetable.

Lastly, the Cantonese-style main course consisting of Braised Deluxe Chinese Dried Seafood with Superior Stock and Chinese Herbs, Steamed Sea Bass Spicy Garlic and Vegetable Clay Pot satiated our hunger completely. The fish preparation, topped with crunchy fried garlic, was so soft it melted in our mouths, while the Dried Seafood with Superior Stock was decidedly Cantonese, with its mild and distinctive fishy flavouring. Not to despair, vegetarians also have a lot to choose from, and the mixed vegetable gravy Vegetable Clay Pot that we sampled was to die for.

The talented chefs along with their teams have taken Spices to a new level of culinary excellence as they specialise in the art of dim sum, sushi, sashimi, wok, and Cantonese cuisine, and therefore bring forth a new and authentic South East Asian dining experience.

This is an article I did for Time 'N Style magazine July-August 2011

Starting Out

For as long as I can remember, I have been truly fascinated with food. Everywhere I went, whether it was school or at home itself, I was always wondering and wanting to learn more about food. I grew up in Italy, by the Lake Garda and while other boys my age were out playing football, all I did was help out in the kitchen. Eventually, once I became a chef, the fascination continued with the varied experience and learning I gained on my travels around the world. It is actually a never-ending process.

Of travels and tastes

I love Hong Kong because the fusion of east and west influences makes the food interesting and unique, with the mix of ingredients and cooking techniques. Another favourite of mine is Thailand because again, the ingredients used bring out so many unimaginable flavours. Lastly, since I am Italian, it is impossible to deny my roots when it comes to cuisine. We stick to our traditions and value high quality, fresh ingredients, and that automatically reflects in the food.

Unfortunately, I haven’t had a chance to visit India yet, but I would love to some day soon. I am absolutely fascinated by the range of spices that are used in Indian cusine and though I am a big fan of Indian fare in general, but one of my favourites is lentils in their various preparations and the different kinds of breads that are baked there. I would also love to learn to cook any of the Indian curries.

Seasonal Changes

I do plan my menus according to the change of the seasons, but I don’t think it has to do with the fact that I have worked in the Asia-Pacific region. Wherever I work, my cuisine is still based on the availability of fresh products and that entirely depends on the seasons. So, my menus can clearly be defined to be one for each season. I tend to feel cold during the monsoon, so I would recommend having some kind of soup, preferably spicy, with Asian herbs – lemon grass, galangal, coriander or bergamot leaves. It is the ultimate comfort food on a rainy day.

Asian Influence

I spent five years in Thailand and it was a crucial period in my carreer. My stint there definitely influenced my methods and tastes because now my cuisine is based on traditional Italian recipes that have a hint of Asia in it. The variety of ingredients, produce, spices and flavour-all of it is just amazing. I find it easy to combine Asian spices with Italian products. It all lies in how you use the spice, and making sure the level is not too aggressive because that would kill every other flavour. Everything must be balanced well. One of our most recent creations is one where we are combining traditional Italian cotechino, which is very similar to salami with Indian Beluga (black) lentils and it is one of the most popular dishes now.

It is a proud moment for any chef to receive a Michelin star. The satisfaction one feels is incomparable to anything else because it always feels good to be appreciated no matter what field you’re in. I experienced great satisfaction that the hard work and passion of my team and me was noticed.

Self Expression

My personality and creativity is on the plate. I like to play around with ingredients and so, many times you can find variations of one product on the plate – for example I prepared tuna in three different ways: tartar, seared and poached, or we use different parts of the lamb for one dish; the rack, leg and shoulder, belly and pair it with sweet bread.

This is an article I wrote for the June-July 2011 issue of Time 'n Style Luxury magazine

iPad menus have swept over Mumbai like a storm, and are leaving the rest of India gasping to keep up.

The introduction

iPad menus are steadily replacing the conventional paper menus with the hope that this technology will bring a new level of novelty to the dining experience. KOH, at the Intercontinental Marine Drive, Royal China restaurants and Escobar are forerunners in introducing this technological development to the Indian hospitality sector. “We felt like it was a good move to monopolise on all the hype around the iPad as its interactivity is what makes it popular,” says Neville Vazifdar, owner of Royal China. While maintaining the focus on food, it helps to have a tech-savvy addition for guests to fiddle around with. “We wanted to capitalise on this technology so as to reduce the usage of paper. Though we still do have paper menus, this is the first step towards a completely paperless, eco-friendly experience,” adds Vardhaman Choksi, owner, Escobar. Romil Ratra, GM at the Intercontinental Marine Drive provides another reason for the change, “In keeping with KOH’s young and hip vibe, the concept of an interactive digital menu fits right in.”

How to use it

“Although automated, the process is still manual and has a personal element to it. The iPad just provides a platform to visually see your options of food and wine both and thus make a more informed choice,” explains Romil. Each restaurant’s application is specially designed to incorporate the feel and cuisine of that place. “Our menu is meant for browsing, and it mentions details like the price and how many pieces come in one serving. That said, the menu is not a replacement for the staff, and you cannot place orders directly into the kitchen,” adds Neville. As with the other two, Escobar’s iPad application manoeuvres through their wide selection, accompanied by high resolution images, price details and descriptions of the food items. 

Customer reaction

The reaction has been nothing but positive. Even though, standby paper menus are available at all the restaurants, not one person has asked for it. Everyone, young and old, revel in the uniqueness that this kind of menu provides. Add to that, the fact that some people haven’t had a chance to use an iPad, it becomes a hit in any space. “We have noticed that people are more open now to trying new dishes because they can see what each dish looks like, and they are encouraged to be a little adventurous in their choices,” adds Vardhaman.READERS QUOTES
The positives* It encourages bold choices from the menu, because diners can see what a dish looks like.* The customer gets the best of both worlds where he/she is allowed to browse through the visual menu as well as enjoy the personal attention from the server.* Regular visitors tend to stray from the ‘usual’.* With its easy-to-use interactive interface, picking what to eat becomes more fun.* It is eco-friendly because of the minimisation of paper being used.

Fad or fix?

The possibilities are endless when it comes to developing technology, and with the new wave of gadgets like the iPad infiltrating spaces like the restaurant business, this is a trend that is definitely here to stay. “Technology is the future,” states Romil concisely. It is well worth the hype because it adds something new to the process of dining. “With more advancement, the apps will become more consumer-friendly, and restaurants that can afford it will continue using this technology,” says Vardhaman. As it grows, you can expect direct orders to the kitchen, automatic bill totalling, customer feedback options and maybe even an in-built memory to recall customers’ previous choices! Pull outLuxe viewIt is undeniably an experience in luxury to enter a restaurant and flip through an iPad, instead of a conventional paper menu. Because the iPad is a high end gadget, it carries with it a feel of exclusivity and adds to the ambience of a dining institution. It adds to the overall experience of dining because it immerses you in the experience itself.

This is an article I wrote for the June-July 2011 issue of Time 'n Style Luxury magazine

Michelin star Chef Igor Macchia of La Credenza, Italy is dynamic, well-travelled and above all else, supremely passionate about food.

What is your food philosophy?I just have one rule: keep it simple. I make it a point not to put too many ingredients on one plate because I feel that if you’ve ordered something, you need to taste it. If you mix too many tastes and textures, you end up losing the essence of the dish. I ensure not to confuse my guests. When you go to a fine dining restaurant, you don’t want to think too much! So you need a dish that is easy to understand, looks good and tastes even better.

Which has been your most interesting food destination and why?

Every place I've visited has exposed me to a whole new gamut of ideas, techniques and tastes. This is why it is difficult to choose one place. It depends on my mood. So if I crave some spice, I immediately want Indian food and if I want clean and simple flavours, it has to be Japanese.

Which Indian dish is your favourite and one you would love to learn how to cook?It would have to be tandoori. It’s closest to the tastes of Italian people, albeit with a little less spice.

Which creation of yours is closest to your heart?

It’s like working with children, you don’t play favourites! With my plates, each one has a story behind it, and every story is different. When I conceptualised my lamb marinated in espresso, I wanted to try the Asian technique of marinating the meat before cooking it and I thought of using coffee, because Italians love their coffee. Conversely, for my signature risotto, I use ingredients that are local and remind me of home.

What did it feel like as a Chef to get a Michelin star?

I was really happy because it’s just like an Academy Award for a chef. Once you have it, you have a much greater responsibility. Your focus should always be on the passion for the food, because ultimately you are still a chef and have to still enjoy what you’re doing.

Do you think food is a medium of self expression?

When you cook, and plate dishes, you have to put in a lot of soul; only then will your plate reflect your personality.

Your restaurant completed 20 years this year. What did you do to celebrate?

We hosted a dinner for the press, explaining our food philosophy, and also renovated our restaurant. In November 2011, we’re coming out with a cookbook, for which I’ve been travelling.

You like to play with techniques and flavours, how do you come up with ideas for your dishes?

I've been a chef for 16 years. In your mind, you know which flavours match and which don’t. After that, it’s about your personal touches and which produce is better to use. Sometimes you start with beef, but realise lamb would work better. I’ve taken as little as two weeks and up to a year to develop a dish. Sometimes, you work on an idea for a dish for a really long time, and in the end, you have to scrap it because it just doesn’t work! It’s all part of the game.

MACCHIA’S FAVOURITES

Dish: It changes from time to time, but pasta is an all-time favourite, especially Cannelloni.

Memory: I was in Bangkok for a photo shoot for a book that we are releasing. We were in a slum of Bangkok, at a cooking school, managed by a Thai woman, where I was learning about Thai food and teaching them whatever I could of Italian cooking. When we finished the demonstrations, we invited them to eat, and as soon as they started serving themselves, it started to pour. It was beautiful because all of us ate while it was pouring outside.

Meal: Again, in Thailand on a small secluded island beach called Banana Rock where I ate barbecued fish. It was fresh and delicious.

Ingredient: Parmesan cheese

Unusual thing you've eaten: Dog, in China