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One thing that I’ve learned about cooking is that on a plate, there’s nowhere to hide. When you cook, a part of your life is always in that dish. It could be a flavour from your past, a new idea that you wanted to try out, or simply the amount of salt that’s used, that dish is a direct reflection of the person who made it. This experience of raw honesty on a plate is something that shines through at Ekaa.
Located in Fort in a quiet South Bombay by-lane, Ekaa is an embodiment of Chef and partner, Niyati Rao’s vision for a menu that is truly ingredient-centric. Inspired by seven terrains of India from the mountains and tundras to backwaters and beaches, the menu is a journey through regional ingredients and eschews any typical cuisine. You’ll definitely find familiarity and comfort doled out in spades, but the dishes themselves have Chef Niyati’s own stamp of originality.
The Fru-Tea
Your favourite ingredient to cook with?
- Soy sauce, fermented bamboo, fermented soy beans (axone)
If you weren’t a chef, what other career would you have chosen?
- I’d be a tattoo artist or I’d make handmade stationery
One thing every kitchen should have?
- A really good set of knives and a team that can make up for each others’ weaknesses.
The meal you’d pick to eat forever?
- Idlis and prawn curry, no question.
If you were a dish on your menu, which one would you be?
- Koji duck, it’s texturally balanced. Crunchy, comforting and innovative. It takes you by surprise but you want to keep eating it.
Chef Niyati’s Top Tip
- Add a spoonful of sugar to any savoury dish. Even if you can't taste it, the balance will be there and change the whole flavour of the dish.
