Small town chefs in demand

Sun, May 4 03:23 PM

Anurag Sharma New Delhi, May 4 (PTI) They do not hold degrees or diplomas, run their eateries in nondescript way. Quite a few of them however, finding their way to star hotels in big cities, thanks to the boom in the industry and growing demand for authentic, ethnic food.

These chefs who speak regional languages and struggle with their Hindi, are ushering into the unchartered territory of corporate chefdom and ready to enter the market with some 'original' food for the discerning clientele. "Regional chefs add extra flavour and authenticity to the food.

And with the boom in the hotel industry, the demand for these chefs is on all time high. They bring with them all the spices and don't use market products, which complements the purity and also the way of preparation is completely different," says Nita Nagraj, Executive Chef, Jaypee Hotel.

Bakshish Singh, Surinder Singh Kapoor and Sucha Singh, chefs and dhaba owners from Amritsar, don't know much about the nitty-gritty of market strategy but are happy to reach out to maximum food lovers through their dishes. "We are the most sought after chefs in Amritsar but we want that our dishes should reach out to the people living in different parts of the country.

Sarson da Saag, Tawa Meat, spicy magaz masala are our specialities. Slowly our demand in five star hotels is growing.

And We are frequently getting invitations to participate in different foof festivals," says Surinder Singh. PTI.

RECOMMEND THIS STORY