Gautam Mehershi “Global Cuisine is the Biggest Challenge Today”
Chef Gautam Mehershi, who is an internationally renowned Chef and also a prominent television personality, speaks to SANDEEP HATTANGADI about his life and times as a chef.
How did you start your gourmet career?
I started my studies for Hotel Management at the IHM CT & AN Bhopal and after completing the course, I entered the hospitality industry at the Taj Mahal Hotel, Mumbai as a Management Chef Trainee. I moved within the Taj Group from Mumbai to Taj Palace, New Delhi and the Taj SATS Flight Kitchen Sahar, Mumbai. Then came the Park Royal Hotel, New Delhi and its transition to an Intercontinental Hotel. Further, the journey continued with the Marriott Group in Mumbai, and later I joined Claridges Hotel in New Delhi and then the Sun N Sand Group of Hotels, Mumbai where I am positioned for a decade now.
What is your strength as a Chef?
They say when I greet, I beam a warm smile spread across my face and I have a twinkle in my eyes. It quickly becomes clear that I have a talent for connecting with people. It is this quality along with my culinary skills which have helped me become a Celebrity. I have hosted various shows on the national television which include Naram Garam on Sahara One, Smart Srimati Ki Rasoi on DD1, Kitchen Maharishi on 9X and Kitchen Champion on Colors, with my latest show on Zee Khana Khazana now known as Living Foodz.
What is your new show on Living Foodz all about?
After the phenomenal success of 100% Veg Season 1, this festive season, Living Foodz is set to introduce the second season of 100% Veg- Health ka Dose. The 39 episode series will include dishes around festivals such as Ganesh Chaturthi,Diwali, Navratri and Dussehra, saatvik food, etc. Other themes include a kid’s special episode, baking, recipes derived from ayurveda, vegan meals, recipes interspersed with herbs and dishes prepared using seeds, leftover food etc.
What do you think about the show?
The show is widely appreciated by viewers across the country. This season, we have an eclectic mix of theme-based recipes lined-up. Indians are slowly warming up to the idea of including at least one vegetarian meal to their daily diet. However, vegetarian food often comes with the tag of being ‘boring’ or ‘conventional’. 100% Veg – Health Ka Dose presents a plethora unique ideas and simple recipes that viewers can follow to spice up their meals.
What kind of recipes will you display in the show?
On the show, I will showcase recipes such as spicy squash samosa, noodle patties, jawaari baigan, mushroom burger, rice pudding with ginger cookies.
You have been associated with lots of hotel chains. How has shifting from one organization to another been instrumental in shaping your expertise? How has your experience helped in shaping the menu at Sun N Sand?
By shifting between organizations one is introduced to different work cultures, varied minds and attitudes, this has helped me in growing as a people’s man on the managerial front. The same applies to the way food is prepared, ingredients treated and the different styles of people in preparing due to their caliber and customer demand, so there is a demanded balance in this adaptability, which has been a great plus in the movement span. Opportunity to work hand in hand in hand with a lot of expat chef because of being employed with a lot of different organizations has also helped tremendously.
Tell us about your journey from being a management trainee to an executive chef in just over 10 years.
I began as a Trainee chef in 1995 and became an executive chef in 2004. The years were short but the journey was a long one which included learning-and then practicing, experimenting, implementing etc in various stages. And thanks to all my senior colleagues, My Chefs, my teams the journey was fruitful and overwhelming. Though a lot of hard work, determination and self-belief are the three most important assets which helped me wade through the tides and waves of this challenging oceanic industry.
What kind of challenges do you face as a Corporate Executive Chef? How do you counter these challenges?
Attrition and global cuisine growth is the biggest challenge today,in terms of retaining associates and keeping up with the global developments respectively. To counter these we have to continuously motivate people, train them and show benefits of long term association with the company.Global trend are tracked by travelling, media info, internet, literature and constant communication with the chef community around the globe.
What is your signature dish and magic ingredient?
I am sharing one which is a signature right now: Red Mullet, upma of its liver, pearl barley glue and leek ash.
What do you think is the emerging trend in the dinning industry today? How have food behavior changed over times and how it effects you when you prepare the menu for your outlet?
Technology has played a big part in the recent couple of years and consumers are definitely becoming more considered when it comes to spending – as seen outside the industry with price comparison websites and a raft of new Smartphone apps that offer comparison information on everything from price to nutritional content to cuisine details and much more.Health is the top of the chart and low fat, low salt, low sugar, whole grain are going to be chart busters on any menu with interest in better balanced diets continuing to grow. Salads, meals and smoothies which contain beneficial nuts, seeds, oils, proteins and complex carbohydrates will be in demand. Alkaline grains, such as millet, amaranth, buckwheat and sprouted grains, together with grain-like quinoa, mixed with balanced natural ingredients to improve nutritional content and increase satiety will rise in popularity.
You have been a part of different culinary shows and still frequently visit kitchen and engage in cooking apart from the corporate responsibilities. What is your take on culinary shows, game shows? How is it changing India Rasoi?
Culinary shows in India have been a real success formula, may it be reality based or purely cookery based. These shows have brought five star cooking to the Indian rasoi. The shows at times are aimed at promoting the locally available foods and offer practical ways of achieving balanced diets from competently mixing them. When the shows introduce some rare ingredients, there is a general perception that the recipe is meant for a certain class of people, but at the same time it is also providing knowledge to the viewer and making them aware of the various delicacies of the globe. Celebrity chefs and cooking shows have also influenced the hospitality industry. Many young people are now enrolling for culinary studies thanks to the well structured shows. Sometimes, the celebrities visit schools and offer free classes and encourage students to develop interest in the hospitality industry. Previously, it was not the favorite field of students, but recently, the number of hospitality colleges has increased dramatically.
Which are the emerging global cuisines that have great potential for trend translation, according to you?
The following cuisines are generating excitement among adventurous diners, restaurant chefs, food editors, celebrity chefs and cookbook writers. Although Indian cuisine will continue to grow as a modern world leader, these have exciting and novel elements that are well suited for product development right now .The latest Asian cuisine to make inroads into the global culinary landscape, Korean is a gutsier, full-flavored version of Japanese, with familiar ingredients (like soy, ginger, beef and cabbage) yet heightened flavors. The interactivity of Korean is also a selling point for Gen Young.There’s more to Japanese than sushi as global diners discover the core flavors and foods of this seafood-based cuisine. The healthfulness can’t be beaten.While retaining its comfort food credentials, this regional American cuisine has gotten a makeover from chefs inspired by its fusion flavors, local ingredients and traditional food ways. Lightened, sophisticated and artisan foods from the South are in the spotlight.
Name some of the chefs who have inspired you?
Chefs who have inspired me are Anton Mossiman, Gordon Ramsay and Hemant Oberoi.
Warechi Pangi
Cooking Time – 3 minutesCooking Time – 3 minutesPreparation Time – 5 minutes Ingredients QuantitySamo Flour 1 to 1 ½ cupRock Salt to tasteChopped Green Chilies 3Ghee ½ tspWater as requiredBanana Leaves 6Ghee 1 tspWater as requiredChili Chutney for serveFried Green Chilies for garnish
Method –
To make dough:
In bowl add 1 ½ cup samo flour, rock salt to taste, 3 chopped green chilies, ½ tsp ghee and water as required. Make soft dough. Grease banana leaves with 1 tsp ghee. Take small portion of dough and make pangi. Keep it. Inside the leaf and press it. Heat the pan and cook pangi from both side for 3 minutes. For moisture add some. Water along with ghee for flavour. Keep pangi in wooden platter. Garnish with chili chutney and fried chili. Warechi Pangi is ready to serve.