Crafting Culinary Stories: Chef Prabir Banerjee on the Art of Using Spices
Chef Prabir Banerjee, Executive Chef, Chaiwala- Hong Kong recently shared his love for the Indian cuisine at Aaleeshan, JW Marriott Hotel Bengaluru. As par of the brand's "The Royal Homecoming", Chef Prabir took over the kitchen to showcase his signature dishes. The delectable menu featured a selection of tempting appetizers, including Tuna Chaat and Malabar Scallops. Under the main course were Dakshini Prawns, Lamb Chop Masala, and a soul-satisfying Fish Curry, all paired perfectly with aromatic Dum Saffron Rice and a variety of Indian breads. Mango Sago Coconut Payasam concluded the royal feast.
Deccan Chronicle caught up with Chef Prabir for an exclusive interview. Excerpts.
What inspired you to create the menu for “The Royal Homecoming” dining series, and how did you choose the dishes to feature?
For the “The Royal Homecoming” at Aaleeshan, I drew inspiration from traditional Indian cuisines which are both inspiring and royal in India. As we all know that the taste and food culture changes every 100 kms in India, so is the cooking styles. Thus, I wanted to infuse and blend the dishes from all across the country while keeping the spices intact. My dishes go beyond the stereotype of “spicy” Indian food and this will reflect in my dishes be it Tuna Chaat, Mutton Sukha with mint chutney. Each dish has been carefully chosen to highlight the classic royal Indian cuisine.
Your restaurant, Chaiwala, is known for its modern interpretation of Indian cuisine. Can you tell us more about your culinary philosophy and how you balance tradition with innovation?
At Chaiwala, we believe in honouring traditional Indian flavours and not losing everything out of Indian cuisine be it ingredients, spices and cooking techniques. I personally feel that modern techniques can be used however without disturbing the basic recipe. The harmonious blend of traditional Indian flair into classic Indian recipes at Chaiwala has been amongst the best sellers which delights our guests.
You have been recognized as 'Chef of the Year' at the Hong Kong Dining Awards 2021. How does it feel to receive such an honor, and what do you think sets your cuisine apart?
Receiving this honour was truly gratifying and something which I will deeply cherish. When I evaluated, I felt that keeping your actual flavour intact while serving it to your guests is something which is acknowledged by all and food critiques. It is equally important to educate people about our culture and our palate, my commitment to using the finest spices and ingredients which are crafted with care and precision will help you win everyone’s heart.
I have also tied up with Mandarin Oriental and other hotels back in Hong Kong to bring Indian cuisine on the table which I personally believe is the most loved cuisine back in Hong Kong.
Post covid, while many restaurants were shut serving other cuisines, it was only Indian restaurants serving Indian cuisines which sustained through the tough period.
How do you think your experience working in Hong Kong has influenced your approach to Indian cuisine, and what unique elements do you bring to the table?
My experience of over 5 years in Hong Kong, has deepened my culinary horizon and I am not afraid of bringing new dishes onto the table, I think now I have understood what people want when it comes to the flavour and taste. I try to bring in the unique blend of creative Indian affair, along with the visual appeal of the dishes which now elevates the dining experience.
One should always remember that each food product has its own taste which is as strong as the spices, I only try to bring this fusion on the table every time. Hong Kong is a global culinary hub however when it comes to balancing the flavours, each dish will bring in its own unique element.
The menu for this event features a range of dishes from different regions of India. Can you walk us through your thought process when selecting these dishes, and what stories do they tell about India's culinary heritage?
When we curate any menu, we try to keep our dishes simple. Our primary goal is to showcase the incredible diversity and richness of Indian culinary heritage. One of my favourite dish which is butter chicken is something which everyone loves here in Hong Kong however, the dish which needs no introduction here in India, its only the spices and richness of the dish which keeps changing in every state, similarly I designed my menu for “The Royal Homecoming” at Aaleeshan keeping the same reflection of the dish. I recommend you try our Lamb Chop Masala and the Dakshni Prawn and you will realise the dishes are a well rounded representation of India’s southern region. I aimed to create a balanced menu which encompasses a variety of flavours and cooking styles without much alterations in the spices.
What role do spices play in your cooking, and how do you approach using them to create depth and complexity in your dishes?
I don’t like playing with flavours, I am constantly exploring new ways to elevate my dishes through the artful use of spices. I pay close attention to the technique which involves heating whole spices be it in ghee or oil, I let the aromas release its own unique flavours. Spices are not just ingredients but storytellers each spice imparting its own character.
How do you see Indian cuisine evolving globally, and what trends do you foresee in the future?
People in Hong Kong love Indian food and the trend has only grown in last few years. Indian cuisine is fast evolving across the globe and the complexity of Indian flavours is fast becoming the favorite amongst many.
What advice would you give to young chefs looking to make a mark in the culinary world?
I believe in hard work, I only want to tell each budding chef, 'don't stop learning and don’t copy paste'. If guests are not liking your dish, it's okay, it will still help you survive and you can only evolve yourself from those failures.
