Small town chefs in demand

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.

Rajesh Mishra, former chairman, Federation of Hotels and Restaurant Association of India (FHRAI), says, "Due to a higher occupancy levels at most hotels average at around 80-85 per cent through the year, thanks to the host of conferences and trade shows being hosted in the country, demand for food and thereby chefs have seen a gradual rise."

Tikkis, Amritsari machhis (fish), champ (mutton chops), seekhan (skewered minced kababs), tandoori paneer, magaz masala (lamg brain) and what more? Surinder says, "The main course has the rara meat (mutton), boti Amritsari (boneless mutton), the very popular butter chicken and tariwala murga (gravy chicken). For vegetarians, we have sarson da saag, aloo ghobhi, aloo launji and paneer kalimirch."

The most popular among the three, Sucha Singh says, "I don't compromise on the usage of ingredients --desi ghee and home made spices -- which are of superior quality and don't harm the customers." Bakshish Singh quips, "Baki diyan gallan chaddo, khan wich jee lao" (leave all matters, just concentrate on food). We are from a very small place but we know how to cook good food. There is a perception that we don't care about hygeine but we take into account all the precautionary measures while making and serving the food."

He adds, "In the last two years, people have started recognising us and now we are getting orders from places other than Punjab. Food festivals are a big help. Here we can promote our dishes and let the world know that Indian food is best."