Hotline: 1800 102 2007
Hotline: 1800 102 2007
Search Business Opportunities
people 2015-03-04

Cuisine in India is moving towards \'progressive Indian\' cuisine

An exclusive interaction with Chef Michael Swamy, Food stylist, consultant and Celebrity Chef.

By Deputy Features Editor
Cuisine in India is moving towards \'progressive Indian\' cuisine

Chef Michael Swamy has travelled across world and is well known for his cookery books and Food Photography. In an exclusive interaction with Restaurant India, he shares his experience of being a chef, food consultant and a food stylist.

How is cuisine in India taking a new edge?

Cuisine in India is moving towards progressive Indian cuisine trend. Chefs and restaurateurs are today focusing more on food plating, food techniques and more creative cuisine. Today, it is very important to involve senses and deliver new experiences to people. You need to take them out of restaurants to understand the culture and cuisine of this country. Chefs like me are now moving from traditional restaurants. In this regard, we have associated with Jungle Retreat, where we are taking people to the cuisine and not cuisine to people.

What are the things that you incorporate as a chef in your menu?

I focus on providing authentic food at my restaurant, providing a good one month of training to my staff especially the kitchen staff so that they bring best of their experience.

Being a chef how difficult/ easy for you to manage a restaurant?

It is very difficult to operate a restaurant by being a chef because you need to come out of the certain area at the same time you have to handle the kitchen also. So, handling both the jobs at the same time gets tougher. A restaurateur needs to balance everything from grooming the staff to managing the accounts to shop for the essential ingredients. And I find these things very difficult to manage.

How the tastes differ from city to city talking about Delhi to Mumbai?

I think taste mainly differs due to the quality of water, the ingredient found in the region and the attitude of the people towards a particular choice or eating habits. A Mumbaikar likes very hot and spicy food and are open to experiment but still Delhiites prefer North Indian food over others.

What are the topmost strategies that you apply in delivering a high class food in a contemporary ambience?

Quality ingredients, good marketing practices and serving value for money food are the topmost strategy that I apply in catering to my customer.

Your restaurants are known for serving South east and East Asian cuisine. How do you maintain the authenticity of the cuisine?

To serve the authentic cuisine at my restaurant I focus on using the right kind of ingredients sourced from different South East and East Asian countries like Japan, Vietnam, Thailand and Indonesia.

What according to you is the latest food trend and what can we see in the years to come?

North American cuisine is the latest trend in India as it is easy to cook and eat. However, Norwegian, Swedish and South American foods are on their way coming to India.

You have handled the team for MasterChef India. How do you train the contestant and judges for the same?

We groom the contestants on the types of cuisine, the techniques of cooking and presenting the food at the show. As a food Stylist, I also train them how to make the food appealing to the senses and presentable to the customers and the judges.

Comment
image
image
image
image
Related opportunities
  • Computer Hardware & IT
    About Us: Relops Services Pvt. Ltd. - Start a business in..
    Locations looking for expansion Haryana
    Establishment year 2014
    Franchising Launch Date 2015
    Investment size
    Space required -NA-
    Franchise Outlets -NA-
    Franchise Type -NA-
    Headquater Faridabad Haryana
  • About Us: My Hotline is a Cloud Communication and Business Solutions..
    Locations looking for expansion Punjab
    Establishment year 2002
    Franchising Launch Date 2015
    Investment size Rs. 10000 - 50 K
    Space required -NA-
    Franchise Outlets No Outlets
    Franchise Type Unit, Multiunit
    Headquater Jalandhar Punjab
  • Juices / Smoothies / Dairy parlors
    About Us: Established in the year 2017, SCOSSA, a venture of..
    Locations looking for expansion Haryana
    Establishment year 2017
    Franchising Launch Date 2018
    Investment size Rs. 10lac - 20lac
    Space required 100
    Franchise Outlets -NA-
    Franchise Type Unit
    Headquater Ambala Haryana
  • Others Dealers And Distributors
    About Us: Forsch is premium engine oil and lubricant brand headquatered..
    Locations looking for expansion Karnataka
    Establishment year 2016
    Franchising Launch Date 2017
    Investment size Rs. 10lac - 20lac
    Space required 400
    Franchise Outlets -NA-
    Franchise Type Unit
    Headquater Banglore Karnataka
Insta-Subscribe to
The Franchising World
Magazine
For hassle free instant subscription, just give your number and email id and our customer care agent will get in touch with you
OR Click here to Subscribe Online
Daily Updates
Submit your email address to receive the latest updates on news & host of opportunities
More Stories

Free Advice - Ask Our Experts