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India has the ability to define ‘versatility’ in more ways than we can count and one of these ways is through food. When we think of a simple Indian Chicken Curry, one might visualise a thick Butter Chicken from Punjab and another may think of a deep-red, wholesome Chettinad Chicken. As we go deeper into the regions of India, we are exposed to a plethora of cuisines that offer much more.
India’s regional cuisines offer endless opportunities to play around with flavour. It is all about letting the ingredients speak for themselves even as they are married into a singular dish. Call it untapped potential, if you may, but food from the nooks and crannies of our country is possible second to none.
28-year-old Abinas Nayak, a techie-turned-chef won this year’s MasterChef India where he impressed everyone with his artful execution of desserts and giving a modern twist to traditional cuisines. Amidst the ongoing pandemic, cooking has turned out to be a comforting activity for many. For some more than the others. In conversation with Homegrown, he explains why more regional cuisines should be highlighted, the future of fine dining, his future plans among other things.
Tell us about regional cuisine and how does fine-dining experiment explore the same? What other regional cuisines or unearthed cuisines can we see the industry exploring in the future?
To explore the regional cuisine for the fine-dining experience, we have to first understand the ingredients and the region they are popular in. For example, if somebody wants to explore Odia cuisine, they have to understand the topography, the indigenous item or ingredients available there, and the ingredients specific to that area.
Once we are acquainted with the nuances, we have to then uplift the face of the dish or the plating or the technique that is used in that area and then present it in a modern fine-dining way in form of an experience. This is only possible if we understand the process and the ingredients so that we can present the traditional dish in a modern way.
As for the second part of the question, many regional cuisines can be explored by the industry, but what I think is the rarest cuisine after Odia cuisine is the Northeastern cuisine. This is because the dishes are healthy and people are now getting interested to know what the Northeast has to offer them. What is fascinating about this cuisine is the concept of from farm to table. Almost all Northeastern houses have a garden. Their cooking technique is unique and it’s also very healthy. Also if we see today’s scenario, the Northeastern cuisine has the opportunity to flourish.
Have you been doing anything to train or teach people during the lockdown? Do you plan to create any such opportunities in the future?
I am trying to educate people via online platforms about the importance of the indigenous ingredients, the ingredients that are native to that place, to understand their region and value the products that are grown in that particular area. Suppose I’m in Odisha, I try to educate people about the different herb, the saags, the different kinds of fishes and crabs that are cultivated locally, the variety of available mushrooms, and how to work with them. In the future, I’ll try to launch a book which will teach all the basics. I’m also planning to open my venture of food, so, I’ll try to help people take advantage of this opportunity and create something for themselves. I see a lot of people cooking nowadays and I think if they are interested they can open their venture from home itself, so my motive is to empower them.
Tell us about your journey from a techie to being a MasterChef.
Working in the IT industry was very monotonous and I was always thinking that I again have to do the 9 to 5 job, so, I was in a constant search of something which will help me to calm myself and food has always been that something for me. So, that’s how I connected with food and started understanding and respecting the process of cooking. That’s how my journey and love for food started. I started cooking a lot and then it took me to the biggest platform of cooking in India, MasterChef India. There I was able to represent my state and, eventually, I won the title. It was a life-changing experience. I left my well-paid job to pursue my love for cooking and now I want to spread that love through my food and the plate I present. In the whole journey, I learnt a lot from my fellow contestants and the judges, and it will be with me and take me forward in my life.
What is your plan moving forward? How do you plan to give a Western twist to
traditional cuisines?
Moving forward looking at the present scenario, I plan to do everything digitally. For instance, if I plan to launch delivery services or classes, the entire thing will be mediated via the digital platform where I can reach a large audience while maintaining a safe social distance. I’m also planning to open a cloud kitchen and a packing food service of readymade/pre-cooked masalas (spices) where people can cook and learn about it. If we talk about giving a modern twist to traditional cuisine, I always like to keep the soul of the food, the flavour intact despite giving it a new technique. For example, the French are known for their unique techniques, so depending on the ingredient I’m working with, I give it a new technique by changing the presentation or texture while keeping the flavour intact. I do this so that when I serve my dish to a customer, they can instantly connect to where the dish has originated from.
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