Recently Chef Tarun Sibal, Entrepreneur and Co-Founder, Titlie brought together a convergence of not just two restaurants but also different flavors and cultures to the capital in association with ROOH. The core of this collaboration lies in its experiential course of action to bring forth the best of plates through a “gourmet causal” approach. The pop-up saw Tarun’s signature Collaborative Cuisine featuring a 10-course menu (in both vegetarian and non-vegetarian variants), along with a selection of craft cocktails. Titlie’s classic Hummus with Kurkuri Bhindi, Dal Bhutta Khees, Passion fruit, Banana Crumble topped the list.
Tarun who is known for his unique food philosophy, and ‘Collaborative Cuisine’ style of cooking in a quick chit chat with Slurrp he takes about his journey, Taurn Sibal signatures an more
How did your background of coming from a culinary family shape up your journey?
I was exposed to culinary arts from a very young age as I belong to the third generation of a family intimately involved in Delhi’s catering industry. I started my culinary journey at IHM Pusa. Becoming an Industrial Trainee at the Oberoi, a Management Trainee with the India Habitat Centre and a Sous Chef were the three major milestones of the first phase of my professional life. Working and learning with the best chefs during that period became the core of my food sensibilities and strengthened my interest in cooking.
What was the first dish you ever cooked professionally?
The “Swiss roll” in my first bakery class is a clear and a very fond memory. I made something, that I usually purchase from a store. It was a happy moment.
When it’s said that the “menu is done by Tarun Sibal”, what shall one expect?
My food philosophy is ‘Gourmet Casual’ and represents a way of life. The offering is big, hearty, bold and gourmet, yet unpretentious. The idea is to make the familiar more exciting and the non-familiar more approachable. Expect honesty and Intent on the plate.
What is your opinion on incorporating local ingredients to the dishes?
The interest in sustainable development, where food is produced with equal importance to responsibility towards the environment as well as economic growth, and viability, has created a demand for locally sourced, and hyperlocal food. Though a lot of things can be hyperlocal, the trend is typically to grow herbs, and plants on rooftops, and in kitchen gardens, which don’t take up much space or maintenance. In Goa, we use a lot of avocados, passion fruit, and papaya in our dishes as they are grown there. In Delhi/NCR, we use a lot of black carrot, saag, and bathua in winters. In Bangalore, Jackfruit, and Pomelo are my favourite local produce.
We not only work with producers directly but also work with institutions, and suppliers who consolidate a group for farmers, and get us the freshest seasonal, and local produce. I am personally a part of the Young Chef’s Association that works directly with farmers to promote farm to fork, and celebrate the indigenous produce of the land.
Over the years what has been your most challenging project and why?
If I look back the first lock down has been the most challenging project. And I treated it like one, to come out of it with my best and more equipped version. Thankfully its all behind us now.
Tell us something about your signature style of cooking ‘Collaborative Cuisine’.
Collaborative Cuisine was coined when I conceived Titlie, my culinary bar in Goa. It is when two or more ingredients, food techniques or inspirations, jam on a plate that the result is more than the sum of its ingredients. It’s abstract and all over the place, yet forms a pattern and tells a story. A classic example would be the butter garlic, black pepper prawns, with sambhar puree and Pol sambol. It’s a take on a Singaporean dish, with a hint of the Kerala sambhar and a Sri Lankan chutney. At Titlie, the Hummus Plate is topped with bhindi kurkuri.
What are your favourite ingredients to cook with?
Fresh and seasonal produce is the mainstay of my plates and slowly and gradually people are becoming appreciative of seasonal produce.
What’s your take on new age fusion food?
Fusion is overconsumed term. When you’re bringing together two kinds of cuisines, the outcome must stay true to both yet outshine the original idea. It has to be something exemplary.
What is your idea of innovation when it comes to food?
Innovation for the sake of it is a passe. When I conceive a plate a dish, it comes to me, sometimes out of thin air, and sometimes it takes time, trails and errors. I always think content before packaging and at this point the innovation seeps in. How can I better it, how may I make something good better?
What would you recommend for anyone coming to Titlie as a must try and why?
- The Rose and Harissa Chicken Roast, with a mixed leaf tabbouleh
- Titlie Hummus with Kurkuri Bhindi
- Butter Garlic Pepper Prawns
- The Saffron Kulfi floss
Please share recipe of any of your favorite dish
Ragi Upma with Peanut sweet chili
- Broil the ragi flour and semolina (50/ 50) in a heavy bottom pan on a medium heat
- Keep its separate
- In a pan add, ghee
- Add mustard Seeds, Chana Dal (Par boil) ,Curry Leaves, Dried Chilly
- Add, chopped Shallots, (Diced Carrots, Long beans Peas (Par boiled), Bok Choy
- Add the flour and cook
- Add Water
- Get the consistency right while adding, Salt, and lemon juice
Peanut Crumble with Coconut
- Slightly toss the peanut in a heavy bottom pan
- Give is a rough grind (keep it separate)
- Slice some Fresh or dried Coconut
Sauce
- Mix sweet chilli sauce with peanut butter
- Add salt, and lemon, a little tamarind paste
- Add sugar if required
To plate
- Use a round mould to pace the upma in the centre of the plate
- Top it with Peanut crumble and Coconut
- Drizzle the sauce on top
- Serve it with a fresh lemon along with a some of curry leaf