The newly appointed Executive Sous Chef at The Imperial, Prem Kumar Pogakula, tells Divya Kaushik about his healthy menu for the restaurant 1911. It will feature plenty of garden produce
The greens mounted on raised platform on the buffet table posed perfectly for shutterbugs. Colourful caviars made from carrot, watermelon, beetroot and spinach resembled mini rubies and emeralds in a bowl.
The first guests to dig their fork into the fresh fennel, cucumber ribbons, arugula and baby spinach, must have felt guilty for crushing the leaves and spilling the beans, arranged in perfect order.
A salad bar created by chef Prem Kumar Pogakula was the introduction to a lavish green meal that he specially created. This all-vegan spread was presented as part of a special lunch for Environment Day on June 5. But Chef, who recently joined The Imperial, New Delhi, informed us this concept will soon be introduced in the 1911 restaurant.
“Keeping in mind that people are health conscious and want different things, I worked on this Indian menu, which presents popular Western dishes in different vegan avatars. If you look at the salad bar, they are just vegetables laid interestingly. There are dressings one can add to create a salad. Or you can just have them raw. Presentation is very important.”
He added, “Even vegetables were laid in a way to tempt guests. I created salad carpese, mint raw mango shooter salad, pokchoy with sesame soya and mint. There was potato and pommery mustard salad with parsley, pumpkin and green onion salad.,”
For a long time chef worked in Bengaluru and was earlier part of The Imperial, taking care of their Italian kitchen. As part of the main course, he laid out dishes like spinach and fresh ricotta cannelloni with butter garlic. Along with gratin gnocchi with four cheese sauce and basil ratatouille, wild mushroom and asparagus stew, saffron and parmesan risotto cakes with tomato sofrito.
There was creamy polenta with glazed carrots, sautéed greens with sesame and brown garlic coriander and caramelised onion rice. “I worked a lot on textures of dishes. People know about most of them, but I am trying to introduce healthier version. It’s not as if vegans don’t have choices. Variety can be created with some thought. That is the most important ingredient. I am making changes and hope people like them. Veggies used are organic. While sprouts and caviars were made in our own kitchen,” shared Kumar.
The chef who belongs to Hyderabad never worked at his native place. He called oriental food his speciality, but said he would love to explore South Indian cuisine.
“People often tell me, being from South India, what else could I create apart from dosas, idlis and appams. I know the cuisine is extensive and has many sides to it. I am still waiting to explore it,” added chef, who is a passionate biker.
He often looks out for interesting dishes during bike tours. One he discovered in Rajasthan was meat cooked underground in a pot with fire on top.
“I was on a bike trip, travelling from Jaisalmer. On a street side dhaba, I asked the guy about dishes that he cooks. On the condition that we would pay him, he made us meat marinated in salt and chilli powder with the usual masalas. This was put in a sack and pot. The ground was dug up, with the pot placed in. And fire was lit on top. The result was juicy chicken, highly aromatic.”
He added, “I was surprised. I think Rajasthan is one place that can surprise any well travelled and informed foodie. locals make interesting recipes with minimum ingredients.”
Outside India, he recommends Bangkok for its street food. “People are still serving traditional home recipes. Each street has different variety. And the best part is the food is cooked with fresh ingredients, made on order. They rate customer satisfaction over money. They are also particular about hygiene. Each hawker uses gloves and masks,” ended chef .