Do you know the core of Japanese cooking? Its harmony in every detail, from tasting notes, sour (suppai), bitter (nigai), sweet (Amai), spicy (punish) and salty (siakaray), is used for a balanced palate melody. After having trained in European, Chinese and Lebanese kitchens as a hotel operations management trainee under chef Hemant Oberoi at the Taj for two years, in 2007, the opportunity to work with the world’s best Japanese chef Masaharu Morimoto scooped Chef Parvez Khan into the cuisine world. “The cuisine chose me,” Chef Parvez believes. He was sent to Japan on short training stints. He also got the opportunity to cook alongside Morimoto and his international chefs on multiple occasions. As Chef de Partie, he began his journey and ended in 2021 as the head chef. He has many awards and accolades to his name. After 15 years at Wasabi, Chef Parvez is ready to dish out Wakai, a young and fresh take on a cuisine that has intensely captivated Indian palates. He uses creative imagination to represent the technical nuances of Japanese cuisine and peppers them with his contemporary expertise. As a result, the chef creates his cuisine version that stands out on the Asian map to the globally well-travelled guest. Chef Parvez balances the outcome with experienced precision, bringing all his Asian, French, and European cuisine training to the canvas of Wakai. He compares a traditional Teppanyaki setting in the pipeline to a live theatre of consuming a meal.
What is your childhood memory of cooking?
Well, all I remember is that I enjoyed standing on a tall chair and watching my mother fry papads in a kadhai. I was amazed to see how the papad changed its form when put in hot oil as a child.
Share some ideas for the quickest munchies we can prepare for a movie night with family and friends?
What better than rolling the chapati at home with some egg and veggies left from the last meal (considering everyone’s feeling lazy). Also, how can one forget the popcorn?
What made you pursue cooking?
I was always inclined towards taking up something that required skill. Also, I had decided in my young days that I would take up a job that would add to my value with every passing day. Not that culinary came out as an easy option, but yes, I was always a people’s man, and what better than making some fantastic food.
What is your biggest lesson or takeaway as a chef during the lockdown?
I think I can only advise you to be strong and keep going. The pandemic has changed many things for all of us. But I think life is like sailing a ship; it is built in the docks but only to test the rough seas.
Now with the slow opening of the world, what are the top 5 places you cannot wait to go to?
When things improve, I have a list of destinations to travel next, including Japan and London, followed by Italy, Dubai and the Maldives.
Tell us about the journey, the roadblocks and the success.
The journey started back in 2007 as a trainee chef. Being a fresher, I didn’t know how harsh the world was. It did hit me like a rock but at the same time also taught me how to tackle them. However, I wouldn’t say that there were roadblocks, many speed breakers. Then suddenly, I realised that I had no personal or social life. But with all this happening, I learned the two most important words of my life: persistence and consistency. Keep repeating these words in your mind, and everything gets easy.
What is your favourite comfort food/recipe that you cook on repeat?
Chicken lollypop. I can have that anywhere and anytime. However, the first thing I learned in college was caramel custard. I made that home and got a reward of ₹500 from my father out of joy. I still repeat that stunt from time to time.
The pandemic has profoundly impacted the F&B industry. How has it affected you personally?
At first, it did make me feel good as I was sitting at home after a long tenure of work. It got to be around my family. I got to spend the whole month of Ramazan too, for which my mother was the happiest. But eventually, it did get on to me. I think my body and mind had gotten used to the long work hours, and it did call me back.
The pandemic also led to many food trends. Did you try and see any of them becoming prominent shortly?
I have never been exposed to the concept of delivering food. But very soon that will be my new project.
Any piece of advice for aspiring chefs?
Have patience. I see the young generation lacking patience. Not just the F&B industry but any. Culinary, I believe, is a skill you have to keep polishing all the time. Keep learning and keep upgrading. I genuinely believe that being a chef is not about how much you know but how much you have experienced. And also I wouldn’t mind saying that even after 15 years I learn one new thing every day.