Exclusive Interview | Chef Ishant Khanna, Corporate Chef, Badmaash, VRO Hospitality
/“What is one software you would like to see?
A software which can give an insight into each recipe, from calculating the calories, protein, carbohydrates etc, to analysing the effect of each ingredient and giving a deeper understanding of the benefits and health hazards.”
VRO Hospitality – Corporate Chef Ishant Khanna, Badmaash
How did it all start? Share your culinary journey with us
It all started at a very young age when I started to develop interest in cooking at home, just for myself. It then became as a regular exercise of cooking for my family and friends, and with their appreciation and motivation, I decided to take up cooking as a career option.
I started my professional career with Oberoi Hotels and resorts, and have worked with them for almost 12 years in various locations. Have also worked with JW Marriott, Bengaluru for a year.
What are your earliest memories of the kitchens you worked in
The earliest moments are of waking up at 4am and walking to the Hotel for a 5am shift. And, once you wear the Chef uniform, no matter what time, it is an exciting journey every day.
A dish your patrons/guest love
Two such dishes are the Pindi choley and Bhatti da Kukkad (Charred spring chicken), which we have put in the menu as well.
A dish that you love but do not have on your menu
Shab deg, a Kashmiri speciality of lamb and turnip. (It’s an overnight stew which is a little complicated to cook and has an acquired taste.)
What according to you does it take to become a successful chef?
The most important thing is attitude, no matter what the situation, you should be smiling and ready to go the extra mile for your guests. Second is the passion to cook good food, and through that make the guests happy.
What advice would you give to a young culinary student?
It’s a wonderful industry which would give you immense learning and a lot of enriching experiences. It teaches you a lot about life as well. And if you are passionate about cooking and hospitality, then sky is the limit.
Your favourite ingredient is…
Fenugreek (Dried, fresh and seeds as well)
Name chefs, you find amazing or chefs work you admire
Chef Dharmen Makwana, he was my first Executive Chef, and I have never seen a more enthusiastic or passionate Chef then him.
What books should every chef read?
Larousse gastronomique, The cookbook of Ingredients and for Indian cuisine specifically, The India cookbook by Mr. Pushpesh Pant
What is one software you would like to see?
A software which can give an insight into each recipe, from calculating the calories, protein, carbohydrates etc, to analysing the effect of each ingredient and giving a deeper understanding of the benefits and health hazards.
