MICHELIN STAR Star Chef Vineet Bhatia, took part in BW Hotelier's F&B Conclave and Expo held at The Grand New Delhi on July 27, 2016, via Skype. Bhatia, who was in Dubai spoke to the gathering during a one on one with SOurish Bhattacharyya, Consulting Editor of BW Hotelier.
Known for his innovative style of Indian cuisine, Bhatia spoke at length about the future of Indian food and stressed on how new chefs graduating from colleges should apply themselves and excel at the basics before trying for something new and out of the box.
“Learn to make Biryani, Chicken Tandoori, Dal Makhani before jumping into fancy items. It takes 10-12 years of time to learn the basics and once you have mastered that, you will be flying,” said Bhatia in BW Hotelier F&B Conclave 2016. He also said that things have changed in India for young chefs. “When we graduated we had the only options of working in a 5 start but today there is a lot of exposure. Metro cities are filled with good restaurants where one can sharp his skills,” said Bhatia.
Bhatia has 12 restaurants in different parts of the globe, from London to Japan to Doha including Ziya at The Oberoi in Mumbai. On being asked how he manages every one of them and how time he allots for each of them, he said, every one of them needs at least 3 weeks attention per years.
Awarded with Michelin star twice, Bhatia also owns a popular restaurant in Mumbai. “The tradition of accepting Indian food in a new look was absent in 90s but slowly it is changing. I am trying to put the Indian food in a new look and teach young chefs how to do it,” said Bhatia.
On asking what made Indian food so popular globally, he says internet and television played a major role. He believes changes and innovation are inevitable in the sector and the next lot of chefs will bring new freshness in Indian cuisine.
BW Reporters
The author is Senior Correspondent with BW Businessworld
