A gourmet’s delight

Head chef of Sitaaray and head chef and manager of Chor Bizarre restaurant, London, Manpreet Ahuja shares his culinary secrets..

When did you start cooking?

I started cooking towards the last couple of years of my schooling. My mother had a transferable job and she was posted in our hometown after a very long time. But since it wasn't advisable for me to shift school at a senior level, I stayed back and learnt to prepare my own meals.

Where did you do your training?

I graduated from the Institute of Hotel Management (IHM), Mumbai in 1995. During this tenure, I underwent my industrial training at the Oberoi Hotels and Towers, Mumbai. I joined Old World Hospitality Private Limited, New Delhi's leading restaurant group, straight after college and underwent further training not only in the kitchen but also in all other departments.

Was your family supportive about your decision?

When I got selected in IHM Mumbai, I was thrilled. My mother was happy and supportive but my father and my grandfather were not sure as to why would I want to choose a career where I would become a 'cook' or a 'waiter'? Later, I entered the industry as a Chef which raised many eyebrows. It was only as the years passed by that I was able to demonstrate that one could make it big as a 'cook' or a 'waiter' too! The image of the professionals within the hospitality industry is very different now as it was earlier. I am glad I took up this career.

Tell us a little about your funniest kitchen experience.

In one of the cooking competitions, we were given a surprise basket of ingredients and we were to make a three-course meal out of it. One chef was attempting to make a cake and took a rather long time trying to make royal icing. On careful inspection, I saw that he was attempting in vain because what he needed was icing sugar and he had corn flour in his bowl.

What would you say is the criteria for being a good chef?

It's not one but a combination of the following that, in my opinion, every good chef must have. " A clear and refined palate. " Sharp senses " An eye for appreciating anything good, fingers that can feel and touch the food. " Ability to visualise the end product without having to cook it and the ability to conceptualise. " Most importantly, a good chef will always cook from the heart.

Do you see any visible differences in the work culture in India and abroad?

Most people abroad consider their work as a means to earn money, so a job is not a religion for them. They are also able to strike a work life balance which a lot of people in India are unable to. Also over there, people work have a greater commitment towards their jobs.

Any advice for budding chefs out there?

Never consider any job to be below your dignity and be considerate towards others who are working with you. Don't worry if your bakery skills are not as good as your ice sculpting skills. Concentrate on your core strengths and remember Sachin Tendulkar will always be known as a specialist batsman, although we know that he can also bowl extremely well, if required.

Any tips for individuals who cook at home?

Cook with your heart. It's difficult to get fancy ingredients for garnishing or presentation when we cook at home, but it's the cake that we want to eat and not necessarily the garnish. Please don't get swayed by fancy TV presentations, howsoever easy it may look to prepare - it takes a million onions and multiple cuts on the fingers before a professional chef can flaunt his skills of chopping onions superfine at the lightning speed.

Rapid fire:

Favourite spice: Coriander

Haven for food: An empty stomach

Favourite gadget in the kitchen: A stick blender