For the second season of David Rocco Dolce India, the superchef has travelled to the rural parts of India. He tells Shrabasti Mallik that this time he has discovered toddy wine in Kerala and toddy vinegar in Goa
Be it India or its vast range of culinary offerings — David Rocco is a stranger to none. Not only does he enjoy his occasional tours and trips around the country, which includes pitching a rickshaw ride, lending a helping hand at a gurudwara or playing Holi, but he is most intrigued by the variety of food that India has. For the first season of David Rocco Dolce India, he toured the Indian cities and discovered the food and the cuisine. Now for the second season, he has explored villages and smaller regions. And the experience, he says, “Has been amazing. I have an even greater appreciation of how big and diverse India is in terms of the food and culture. From Goa to Kerala to Amritsar, it’s all so different. I’ve learned a ton.”
Excerpts from the interaction:
Where did you travel toIJ
I started my journey in the south, visiting Goa and Kerala, then I headed to cities like Kolkata, Amritsar and ended my tour in Delhi — my home away from home.
What are the things that you found interesting — in regards to both food and the placesIJ
In Goa there were times I felt like I was in Europe — it has such a different vibe from anywhere else I’ve been in India. In Kerala, with the lush foliage of the backwaters and the jungles, I thought I was shooting Apocalypse Now! And in Kolkata — they are so passionate about their food that I was worried about being honest with them sometimes. They’re so intense! It was a scary thing to tell them that I wasn’t a fan of the mishti!
We know that you have a love for Indian food and flavours. But is there anything else apart from that which intrigues youIJ
How diverse India is. I swear, the difference between the north and south is quite remarkable. It’s like you’re in two different countries!
last time, you had coined a term Inditalian, denoting a fusion of the two cultures and flavours. Will you be doing something similar this time around, tooIJ
I can’t say that I coined any new terms, but the fusion of the two cultures is definitely something that I continue to explore. I think in Season 2 I’m definitely more comfortable with Indian ingredients, flavours and techniques, and I take some dishes to really interesting places with everything I’ve learned so far.
You had developed a love for the garam masala and the mustard oil — two ingredients that you use in your Italian dishes. What did you discover this time aroundIJ
The toddy vinegar in Goa and toddy wine in Kerala. The two have unique characteristics that completely change the flavour profile of a dish.
What were the experiences that you had time aroundIJ
There’s almost too many to name! From exploring the backwaters of Kerala to visiting an organic plantation outside of Goa to spending time with the Hakka people in Kolkata — this season has quite a few awesome adventures.
How long did you tour India for this seasonIJ
Eight wonderful weeks. It was a ton of work, a whirlwind, but an unforgettable experience.
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