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Chef Simran Singh Thapar is a culinary enthusiast who is constantly seeking to provide his guests with an exceptional dining experience. The chef excels in creating inventive dishes by skillfully incorporating contemporary culinary methods with native, seasonal ingredients to achieve a harmonious fusion of distinct tastes in classic recipes. His passion for sustainable sourcing and crafting fresh, flavorful, and nourishing cuisine is what drives his constant innovation. Chef boasts an impressive culinary background, having earned a Gold medal from The Oberoi Centre for Learning and Development. Also awarded as the Executive Chef of the Year 2021 by Hotelier India and recognised as one of the Top 30 chefs in India by Food Superstars (Vir Sanghvi) for the year 2022. Additionally, ranked #07 on the Culinary Power 25 list by Hotelier Web in 2022.
His career began as a Navigation Officer in the Merchant Navy, but he soon realised that his true calling was in the kitchen. Upon recognising the profound impact of his maternal uncle, a skilled culinary artist, the individual resolved to pursue a similar path in the culinary arts. Chef Simran has had an impressive culinary journey, beginning as an Assistant Kitchen Management Associate with the renowned Oberoi group and ultimately rising to the esteemed position of Executive Chef at the stunning The Leela Palace Bengaluru.
Here's a glimpse into the chef's culinary career.
Tell us about your journey of becoming a chef
The kitchen was always a place that fascinated me and the cooking started as a hobby in my Mother’s kitchen as a curious child who would sit on the kitchen shelf, carefully watching and asking random questions. The first dish I prepared was Punjabi Kadhi and the success of the same prompted me to keep trying my hand at different dishes. As a professional, I started my culinary journey with the Oberoi Group as an Associate with The Oberoi Centre for Learning and Development. I graduated with a gold medal as I had topped my batch of chefs.
Is it your first career choice? If yes, why?
Being a chef was my second career. After my Schooling, I pursued Merchant Navy as a career before deciding that my real calling was in becoming a chef. I then left my job and started studying again for the same by enrolling at The IHM Chandigarh. I had secured an all-India 5th Rank in the general category for the entrance exam, which prompted my parents that choosing my love for cooking as a career would be fruitful. Then, as they say the rest is now history. With almost 16 years in this industry, god has been kind to offer me great opportunities to work under the best managers and chefs that has prepared me well for today and my future.
Initial reactions from family and close ones on learning your decision of choosing this as a career?
My Family was very supportive of my choice of joining the hospitality industry as they believed I had the patience and the right temperament to be successful here. While leaving my first career in the merchant navy, I was very clear that I needed to rise again and make a career for myself, and I could not go wrong again. Thus, falling back on my love for cooking and my instincts was a conscious choice and the support from my family has paid off well. Now, my relatives request me to offer counselling advice to their children for joining this industry. I guess this means everyone is convinced and they see my journey as a successful one.
What do you consider a milestone in your career?
Winning the prestigious Gold Medal at The Oberoi Centre for Learning and Development is one milestone that gave me a great head start. I worked hard to compete with batchmates who had prior experience in this industry, and I was a fresher from my college. The sheer joy of being recognised the best in both academic as well as the professional exposure was encouraging enough for me to keep working hard each day to carve my journey. Another milestone being awarded the Hotelier India Executive chef of the year for 2021. This proved yet again that being young is not a handicap, the industry respects freshness in approach and innovative young leaders. This has motivated me to continue working towards enhancing myself and my team for more great achievements.
Some high-points and low points of your career?
I am a firm believer, there are no highs and lows, every adversity has an opportunity attached to it. We just need to keep working consistently upon improving and innovating ourselves every day. With every achievement, there is a desire to achieve more and with every failure, there is a lesson to rise again and keep trying even harder. This belief has become a value system now and inspires me every single day of my life.
What is your favourite cuisine and why do you like it?
I have a lot of admiration for Indian cuisine, and would not single out any one regional cuisine, but the fact that Indian cuisine is so varied and has such a great wealth of complex flavours through spices, herbs, and ingredients, that it never fails to surprise. I love playing with local produce and international cooking techniques as well to give rise to food that is real in taste, yet better in texture and mouth feel.
How do you receive compliments as well as criticism?
While compliments always encourage one, the message that each compliment brings with it is that it is time now to start all over again in the process of innovation and work towards the next surprise. Criticism is also important, taken positively, it gives one an opinion that was not seen or perceived while conceptualizing a food concept of a dish. It only helps us think better and become better. One thing we also believe in is that we share criticism with respect. While we critique our own teams, the emphasis is on delivering the learning and not demeaning or belittling and effort. While dealing with your team, always remember the golden rule, a compliment in a forum (in front of everyone) and share your critique with only the concerned person.
Who do you consider your role model, if any? And why?
To become a great chef, one must work with great chefs. This has been true for me, and I have been influenced by many chefs that I have had the honour of learning from during the different stages of my career. Some great chefs who have influenced my style of cooking and my management skills are Chef Parvinder Bali, Chef Ashish Bhasin, Chef Rohit Gambhir and Chef Zafar Ali.
How do you handle the stress that has become a synonym to kitchen operations?
The love for what being a chef brings to my life is far greater than any stress. The joy of creating something new, the joy of learning something new, the joy of teaching a young chef and inspiring the next generation of chefs are a few great perks of being a chef.
Besides this, music is something that keeps me calm and helps me relax. I start and unwind a day listening to my playlist.
What drives you every day to work?
The Joy of living my dream by curating great food for hundreds of guests everyday along with my team is both motivating as well as gratifying. It is not just the objective of having happy guests, but the entire journey that gives it meaning. I look forward to each day at work, meeting my team, working with them, and creating memorable meals.
You are one of the top 30 chefs in India and the finest Executive chef of 2021; what advice would you give to the newcomers?
There is no replacement for basics. Success has no shortcuts. Keep working hard each day and keep learning every skill that you can. No one can say that they have arrived in the world of culinary. There is so much to experience, so much to taste, so much to learn and absorb. I consider myself blessed to have been recognised, but I still feel the journey has just begun.
What are your views about lost Indian recipes?
We as a country have a great wealth of ancient recipes that either were not documented or got lost in the transition of time. It is our responsibility as the chef fraternity to document, revive and preserve the age-old recipes for future generations to witness and relish.
With the changing lifestyle, cooking at home is on a decline and it is thus more important for us chefs to keep this wealth of simple yet remarkable regional food alive by documenting and teaching it to the next generation of chefs. There should be no secrets while cooking, the recipe does not belong to us, but to an entire nation and its culture that needs to be preserved like a heritage.
Do you feel that Indian cuisine has got its right place on the stage of international cuisine?
Yes, with famous chefs like Vineet Bhatia, Vikas Khanna, Atul Kochhar and Manish Mehrotra being recognized and decorated with Michelin stars and awards internationally, Indian food is now getting its due recognition on the global stage.
Recipe by Chef Simran Singh Thapar
Vegan Beetroot and Quinoa Kebab
Healthy quinoa crusted beetroot kebab, pan seared to create a crunch as you bite into the otherwise soft texture of the kebab.Quinoa and beet makes a perfect light snack, paired with a beetroot dip (slow roasted beet puree with toasted cumin and seasoning) that doubles the goodness of beets.
Beetroots help with heart health as they have high content of food fiber that helps reduce cholesterol and beets are absolutely fat free and are advised for weight loss diets. Quinoa being a low carb and a high protein grain adds to the wealth of benefits and pairs up as a power snack with not only taste, but health benefits.
Ingredients:
Beetroot - 500 gm
Shahi jeera - 25 gm
Olive oil - 50 ml
Ginger - 30 gm
Green chili - 20 gm
Quinoa yellow - 100 gm
Quinoa red - 100 gm
Soya yoghurt (Vegan) - 100 gm
Salt - to taste
Method: Soak quinoa in warm water for 30 minutes. Drain water and retain the quinoa. Slow roasted the beets with peel on. Peel the roasted beets and puree. Heat half of the olive oil in a pan, temper with Shahi jeera, ginger and green chilli. Add the beetroot puree and start cooking. After 5 minutes, remove some puree for the dip and allow cooling. In the remaining puree, add the soaked quinoa and keep cooking until little dry and mouldable. Use the soft mixture with careful hands to shape round balls and press to make kebabs. Pan seared kebabs on a non-stick pan with remaining olive oil.
Serve hot. Use the reserved tempered puree, now cold. Add Soya yoghurt (Vegan) and blend until smooth. Use fresh micro greens and edible flowers.
Aam Panna
Indulge is a wonderful offering of the season’s bounty "Mango". Using the raw mangoes in season, I relived my "Aam Panna" memories. "Aam Panna" - is a traditional raw/ green mango drink which is best remedy for avoiding heat strokes in summers. Here are some more amazing raw mango health benefits:
Protects from Intense Heat and Dehydration- It helps restore sodium chloride and iron in the body. These minerals often tend to leach out into your sweat, during summers, making you dehydrated.
Cures Stomach Troubles- Raw mango is also consumed for its action against gastrointestinal disorders, which tend to go up during the summers.
Good for the Heart- The presence of niacin makes raw mangoes heart-healthy fruits. Niacin reduces risks of cardiovascular ailments and improves blood cholesterol levels.
Treats Scurvy- Raw mango is Vitamin C rich and is an effective treatment for scurvy (vitamin C deficiency) which is often characterized by bleeding gums, rashes, bruising, weakness and fatigue.
Promotes Health of Liver and Intestine- Raw mangoes are great for the liver, and are believed to treat liver ailments. Chewing on raw mango pieces initiates bile secretion into the small intestine, where it increases the absorption of fats and also kills harmful microbes present in food.
Ingredients:
500 gm Green Mango (Raw)
100 gm Organic Jaggery
20 gm Roasted Cumin Powder
10 gm Black Salt
100 gm Fresh Mint
Water to boil mangoes and to adjust consistency of the drink
Ice cubes (optional as addition while serving)
Method: Peel the skin of the mangoes and put them in a pressure cooker. Add enough water to cover them and cook till soft. Remove the pressure cooker from heat and let the mangoes cool down. Mash the mangoes to take out all the pulp, retaining the water in the cooker. Add half a litre more water. Add mint leaves, organic jaggery, roasted cumin powder and black salt to the mango pulp and blend well until all jaggery dissolves. Taste and balance sweet and salt according to your taste. Chill it for a few hours before serving. Pour the panna in glasses. Garnish with fresh mint leaves you may rim the glass with red chilli powder for a spicy twist.
