Bengaluru-based Dr Saagarika Ghoshal has been listed among the 50 Most Influential HR Leaders in Asia and was fortunate to have found a name in the 30 Most Powerful Women in Indian Business. A diversity expert, an international speaker and trainer, she gets invited to write and share her learning at national and international academic institutions, professional forums and has won many awards including the woman super achiever award.
This alumni of Stanford University Graduate School of Business recently launched her book named 25 of India’s Biggest Chefs — where she has chronicled their stories and recipes.
What do you do and when and why did you decide to write this book?
I’m working as the director, human resource, Metro Cash & Carry India and the cookbook is a step towards honouring the creative force that drives the hospitality industry — the chef. The idea of launching this cookbook was conceptualised when I began to meet and interact with chefs who have worked with us over the years. I realised that the chef is the pivot around which an entire restaurant or hotel runs and I began to think: what inspires a chef to do what he or she does? What is his or her signature? Exploring this aspect was an incredible experience – I learned about these interesting recipes, and also discovered some crucial, unknown facets about the featured masterchefs.
What is special about this book? What was the research that went into the making of it?
Every chef has his own experiences that he brings out through the food he creates. But one thing remains common – they have distinguished themselves by the quality, refinement and creativity they bring to each and every dish they serve. We wanted to explore their personal journeys through this book, which are reflected in the way they craft their recipes. From chef Sanjeev Kapoor’s Shaam Savera to chef Kunal Kapur’s Haleem Kebab and chef Vikas Khanna’s Star Anise and Bay Leaf-Infused Lamb Chops, each curated recipe introduces readers to a new gastronomic journey across a global culinary map.
Bengaluru is known for its chefs too and the ones featured in my book are Ramaswamy Selvaraju, Naren Thimmaiah, Abhijit Saha, Vijaya Baskaran and Nimish Bhatia and each of their stories and recipes are unique and worth a read.
The carefully-crafted recipes use readily available ingredients, require little effort and taste amazing. I want to fuel the passion for food not just with established chefs, but more importantly, ignite it in future culinarians who dream of blazing a trail in the world of food.
How did you decide to pick these chefs featured in the book?
Most importantly, it is because these 25 chefs are at the top of their game, in the hospitality industry today. Also, many of them have partnered with us. They never settle for anything less than top notch quality – in food plating, ingredients, produce and services.
More about the book and what is the format?
This book is also a culmination of my own journey as a foodie. The author in me was curious about their personal tastes, their mind, their creative sensibilities, their inspirations. But I have also kept in mind that chefs speak to their clientele only through the food they create. Hence the recipes! So the book profiles the chef and his or her signature recipe. It seemed like a good way to encapsulate each chef’s identity.
