CHEF STORIES PART 9 – INDIAN CHEFS UNDER 40

CHEF STORIES PART 9 – INDIAN CHEFS UNDER 40

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Saransh Goila, 32, Founder, Goila Butter Chicken, Mumbai

His signature butter chicken recipe has been called the best in the world by Chef George Calomabaris. Yes, we are talking about none other than the founder of Goila Butter Chicken, Chef Saransh Goila. His first tryst with cooking happened at the age of 12, when he used to play around in the kitchen, making him known in his family as ‘the boy who cooks’. The youngest celebrity chef in the country, Chef Goila is not only a chef extraordinaire, but also a trained actor. He has also hosted India’s biggest food travelogue show – Roti, Rasta aur India – making him India’s first chef to have travelled 20,000 km by road in 100 days in order to trace India’s rich food heritage, history and culture.

Mohammad Eliyaz, 30, Chef de Cuisine, Alba, JW Mariott Hotel, Bengaluru

Chef Mohammad Eliyaz is known for his expertise in crafting unmatchable Italian dishes, along with his vast knowledge of the Indian palate. His most defining characteristic is his ability to adopt innovative methods and unique approaches in the kitchen. His cooking style is best described as modern with Italian flavours at its heart. His stint at Italy made him appreciate how the Italians prepare food simply with the ingredients shining out. This is what makes Chef Eliyaz appreciate the value of fresh ingredients and he makes it a point to source the freshest produce available locally.

Mohsin Qureshi, 31, Executive Chef, Lebua Lucknow

An expert in Awadhi cuisine, Chef Mohsin Qureshi hails from a family of royal khansaamas. His knowledge of Awadhi cuisine and its traditional recipes prepared have been passed down to him by his grandfather, who was an honoured Khansaama by Queen Elizabeth II. His professional journey began after his one-year industrial training diploma at the Taj in 2007. Chef Qureshi’s expertise lies in perfecting the delicate flavours and special techniques of cooking Awadhi food amidst the evolving tastes of the Indian palate. His mission is to revive the forgotten recipes such as majlisi kababs.

Reference –

https://www.hindustantimes.com/more-lifestyle/chef-saransh-goila-and-the-curious-case-of-accidental-butter-chicken/story-cuBhQD86Xat8wvhPCK3BmI.html

https://www.foodfood.com/chef/chefdetails/chef-saransh-goila

https://yourstory.com/2020/11/cloud-kitchen-goila-butter-chicken-indian-food-global/amp

https://bangaloremirror.indiatimes.com/opinion/sunday-read/using-modern-culinary-techniques-chef-mohammed-eliyaz-is-reinventing-his-favourite-cuisine-to-surprise-diners-in-bengaluru/articleshow/66900752.cms

http://bwhotelier.businessworld.in/article/Chef-Mohammed-Eliyaz-Appointed-as-Chef-de-Cuisine-at-JW-Marriott-Hotel-Bengaluru/31-08-2018-158950/

https://www.thehindu.com/life-and-style/food/chef-mohsin-qureshi-digs-out-old-awadhi-recipes/article26732725.ece

http://www.appetisingtales.com/2019/05/chef-interview-chef-mohsin-qureshi.html

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