Local is the way to go forward: Chef Manisha Bhasin

Over the last weeks, most of the hotels have come up with their own unique set of sanitisation, hygiene and cleanliness protocols keeping the on-going crisis in mind. These new protocols have been implemented at every aspect of the hotel, including kitchens and restaurants. Reportedly, the apex industry body Federation of Hotel & Restaurant Associations of India (FHRAI) has also issued a guidebook listing all the preventive measures to be taken by hotels and restaurants to restrain the coronavirus.

Manisha Bhasin, Corporate Chef, ITC Hotels pointed out, “It does not necessarily mean that we will only stick to Indian food. The chefs will explore Indian and sustainable ingredients and incorporate it in other cuisines as well.”

She informs that ITC Hotels is creating an indigenous ecosystem as per the Indian government’s directive of being sustainable, ‘Atmanirbhar Bharat’ where the chefs will work towards modifying their recipes, making sure to incorporate sustainable ways.

Chef Bhasin said, “There is a need for us to go back to our food and make sure our plates are healthy and safe, both are equally important. My plate will be very safe, hygienic, healthy consisting of immunity-boosting ingredients with a delicious twist given by the chefs.”

Talking about the emerging trend of vegetarian food, she points out that India has always a leader in vegetarian food. “Now, the vegetarian food is going to catch a bigger market in the country, also because of doubt where the virus is coming from,” she stated.

Beginning her career three decades ago, Chef Bhasin is known for spearheading her work with the local farmers and encouraging them to grow local produce inherent to Indian territories, she has made her passion for local produce evolve to fine-dining concepts.

Furthermore, she asserted that until now people were just making statements about going local but now everyone is getting into ‘farm to plate’. “Local food is there to explore, I have always believed that what grows on the earth, in your territory, is what you should consume which also reduces the carbon footprints. We must see the food heritage that we have in terms of herbs and spices and incorporate it in our food. And we should, at the same time, help the farmers to grow and create a market,” she said.

Taking the discussion further, Chef Bhasin believes that the youngsters will find their path by exploring local ingredients and incorporating it in their style of cooking with a difference. She added, “There is a lot of work happening, young chefs are using the local ingredients in an innovative and interesting way. Of course, they will specialise in the cuisine they want to do because that is a career, they want to pursue but simultaneously once they gain more experience, they will incorporate these ingredients also.”

“If you see social media, young chefs are taking pride in what they are doing local and this is the way forward, local is the way to go forward,” she concluded.