Credited with putting Indian cuisine on the fine dining map, Chef Satish Arora is known for reimagining traditional dishes in a modern way. Mr. Arora, who has led his kitchen at the Taj in Mumbai for more than 50 years, has hosted celebrities and dignitaries from around the world, from former Prime Minister Indira Gandhi to Queen Elizabeth II, from Bill Clinton to Amitabh Bachchan. We have created innovative dishes for. All of its dishes are narrated. In his book Sweets and Bitters, published by Bloomsbury.
What's the craziest food request you've received from a celebrity guest?
Our main job as chefs is to satisfy the food desires of our guests. Previously, requests such as pasta with makhani sauce were considered strange, but I must say that food knows no boundaries and has evolved over the years. Some guests ordered avocado kulfi, paneer falafel, chicken tikka masala pasta, and lobster makani thermidor. These are some of the unusual requests that cross my mind. To my surprise, most of the dishes were very delicious, beyond my expectations.
You also write about how your appreciation for your food was more important to you than getting a promotion, including having Margaret Thatcher sign your cap. What is your proudest and most cherished moment so far?
My proudest moment so far was when Prime Minister Madam Indira Gandhi called JRD Tata and told him that her sons had made her and the nation proud by putting on a seamless show. . This was the final day of CHOGAM, which was attended by leaders from 48 countries around the world. Even now, 41 years later, her words remain vivid in my mind.
In your book, you talk about evocative dish names to dazzle your guests. What is the most innovative name you have given to a dish?
Idli Chat Chatori, Kheema Gadbad Ghotala, Laila ki Paslian, Samudri Khazana, Cannelloni Arora, Santre ka Piyala (orange soufflé in a fresh orange cup), Apple Jalebi, Carrot Halwa The pin wheels I put on my creations It's part of the name.
You've written about innovations with food, such as dhansak and buns, Rogan Josh burgers and chicken tikka pesto. Over the years, have you found that your guests have become more willing to experiment, or are they opting for familiar flavors?
I have had the opportunity to serve three generations of guests. Over the years, Guest's experimental abilities have improved tremendously. The main factors are travel and social media. With ingredients more readily available, chefs can create authentic flavor profiles and experiences without having to travel.
How do you think Indian food competes with world cuisines and why do you think Indian food is not considered gourmet or haute cuisine?
Indian cuisine has established itself on the world culinary map. Chefs like Vineet Bhatia, Vikas Khanna, Manish Malhotra, Gagan Anand and Garima Arora have redefined Indian cuisine. Indian food is no longer considered rich, oily, or overly spiced. The Indian cuisine created by these chefs is a world-class haute cuisine experience that can rival any favorite cuisine.
