Chef Vivek Singh
How difficult was it to change the perception of Indian food in the UKIJ
It was a far bigger challenge than I had imagined. Indian food and flavours are such a cornerstone and an institution so loved that it was hard to convince them of a break away from norms.
What made you fall in love with foodIJ
My love for food came to me when as an 8-year-old I was gorging on a delicious Chingdi Malai Curry at a Bengali wedding. My love for food further enhanced my interest in dishes cooked at weddings and national festivals. My earliest memories have been of gate-crashing during my younger days at weddings and savouring the fare. I am delighted to share that this love for festive fare will see my new recipe book Vivek Singh’s Indian Festive Feast celebrating festive cuisines.
What is the most common misconception about Indian food abroadIJ
The primary misconception is that everything is chilli hot. However, this is now getting better.
How important is it to be looking for a change in the way we cookIJ
In the last 100 years, there have been multiple lifestyle changes, in the way the climate has changed, agriculture, farming etc. Going forward, it is important we care about where our ingredients are being sourced from.
Your USP is fusion of Indian with western techniques. A word of advice to other chefs attempting this.
To break the rules, one must master them first. My culinary collaboration with Chef Tejas Sovani at Amaranta showcases a menu that draws inspiration from tradition yet is driven by constant evolution, new techniques and cultural influences that seamlessly blend the best of both worlds, that bring together the old and the new.
Chef Tejas Sovani
Does blending regional cuisine with modernity not take away the flavourIJ
Indian food possesses a natural balance of flavour and texture. I present a menu that explores palates and pairings using authentic Indian flavours in a progressive menu. The progressive angle focuses on plating, the way the dish is constructed on the plate in flavour, texture and temperature. Combination is the key that creates an element of surprise by bringing together different elements that pair beautifully on a plate. We dig deep into lesser known traditions of Indian cooking and apply our creativity to showcase far-flung flavours and tastes of India.
Constant experimentationIJ
I enjoy bringing together unusual elements. Amrood ki sabziIJ Not typically expected. But the sweet flavour of the fruit marry well with the spiciness of the masala. I get bored with repetition and love experimenting.
What kind of experience are you looking at from people who would come for the Chef's TableExperienceIJ
We tell stories via food. The recipes use techniques like dehydration, sous-vide, fermentation and oil flavouring.
Tell us about your philosophy of ‘less is more’IJ
The style allows each ingredient to be the star and ensures that the flavours are intact and still recognizable. The Amaranta menu features a dish — Simplicity that presents a medley of seared scallops and roasted tomatoes served with a curried coconut cream sauce. The number of ingredients used can be counted on one hand, though the ingredients are simple our signature style of bringing ‘fun and flair’ to classic flavours makes the dish a popular favourite with our guests.