Ana Ros, a self-taught chef with no training, was recognized as the world's best female chef in 2017, winning three Michelin stars for her restaurant Hisa Franko in Slovenia. Recently in India, she has cooked at the Taj Mahal Hotel in Delhi and the Taj Palace in Mumbai, where she was also awarded the Michelin Green Star and the Best Chef Pristine Award for her use of high quality locally sourced ingredients. Did.
What is the strangest combination of ingredients you have put together?
Probably the lamb sweetbread and caramard! Yet, the strangest combinations are always waiting to be discovered with my wild and creative gastronomic style, pushing the boundaries and creating an unforgettable culinary journey for my guests. I never went to culinary school, but it has given me the creative freedom to experiment, incorporate the unexpected, and come up with great surprises. For example, I use mayonnaise backwards. I'm not one to shy away from unconventional approaches. That's what I worked on with the team of chefs at Taj Mahal New Delhi. Even while visiting local markets with local chefs, I was constantly thinking about the final menu we would serve here in India.
What kind of ingredients did you choose when cooking in India?
India's vibrant markets are a sensory playground for chefs. The combination of spices, the freshness of local ingredients – it's an endless source of inspiration. As always, my focus is on seasonality and regionality. The team here has introduced me to some great discoveries. I'm particularly drawn to tamarind's tangy complexity and ability to add depth and balance to dishes. And, of course, green cardamom, which has a sweet, earthy aroma. We chose jamun vinegar, sugarcane vinegar, tomato chilli, teja chilli, coriander seeds, onion seeds and mustard oil.
Is your menu always full of classic or new recipes?
In my opinion, a kitchen is a synergy of three elements: the territory, the seasons, and the personality of the chef. Therefore, my menu is constantly evolving and goes hand in hand with nature. While we don't have “signature dishes” in the traditional sense, we do have beloved creations that our guests love. Taj Mahal New Delhi and Taj Mahal Palace Mumbai served two such dishes.We did “Fifty Shades of Life”
How are you adapting your cooking to the age of vegetarianism and food allergies?
We take dietary restrictions into consideration when taking orders and our team is committed to creating delicious and satisfying options for vegetarians and those with allergies. We respect vegetarian choices. We have many plant-based options and use most parts of plants/vegetables. We are the Hisa Franco family and that applies to our customers too. Freshness is our guiding principle. We pride ourselves on sourcing fresh ingredients. Home gardens provide an abundance of fruits and vegetables, which form the basis of cooking. Although Slovenia is not rich in spices, we source them responsibly and use them to add depth and nuance to our vegetarian dishes.
Do you prefer real products like meat, dairy, and sugar, or are you also open to substitutes like simulated meat and stevia?
My philosophy is simple: follow nature. His Franko is a Green Star restaurant that combines culinary excellence with outstanding environmentally friendly practices. I'm a big believer in high quality, fresh, natural ingredients. We take what the season has to offer, mix and match the unexpected, absorb all the influences from travel and our diverse international team, and are not afraid to take risks. Mock meats are certainly a popular trend, but I personally like consuming food and dishes in their raw form.
