Paro Got A Star: Chef Amit Presents French And Indian Flavours

In a city celebrated for its rich culinary heritage featuring dishes like dal baati churma and ker sangri, the thought of French cuisine might seem out of place. This seemingly improbable fusion has been brilliantly realized by Chef Amit Kumar, formerly of the 3 Michelin Star Boury in Belgium, at Paro, a modern kitchen bar in Jaipur. Over a special three-day event starting 12th July to 14th July, Chef Amit presents an extraordinary 9-course tasting menu that blends the best of French and Indian cuisines, offering a truly unique dining experience. 

A Michelin Star Experience in Jaipur 

Jaipur, famous for its rich culinary heritage, welcomed an unexpected delight with the arrival of Chef Amit Kumar. This special event at Paro allowed food enthusiasts to explore a new dimension of flavours, textures, and culinary artistry. The 9-course tasting menu was a testament to Chef Amit's ingenuity, blending traditional Indian ingredients with refined French techniques. 

From the moment the first course was served, it was clear that this dining experience was meticulously curated. Chef Amit’s use of everyday ingredients like beetroot to create Fuille De Brick, Beetroot, Chevre and hyperlocal flavours such as Gondhraj lemons in Gondhraj Glazed Carrot, Coconut Riz showcased his skill in balancing diverse culinary elements. 

Crafting Culinary Magic  

Chef Amit’s approach to this menu was both innovative and deeply personal. As someone who understands the complexities of the Indian palate, he ensured that each dish was layered with familiar yet surprising flavours. The Masala Mozzarella, Corn, Jus or Parmesan, Kaitafi and Cucumber Chaat- Yoghurt, Cryo were perfect examples of his ability to balance traditional tastes with modern twists.

“When I knew that I was going to do a popup in Jaipur, I didn’t have a set plan,” Chef Amit shared. “I draw inspiration from the city’s architecture and heritage. Combining my Indian heritage with the French culinary background I’ve developed over the years led to this unique fusion.” 

His creativity extended beyond just the ingredients to the overall sensory experience. The ambiance at Paro, with its blend of modern and heritage architecture, complemented the innovative menu perfectly. This setting enhanced the dining experience, making each bite not just about the food but about the entire atmosphere. 

Balancing Flavours for the Indian Palate 

Understanding the Indian preference for a variety of tastes, Chef Amit’s menu featured a range of flavours from tangy to sweet, nutty to creamy. One of the standout dishes was Asperge, Govindobhog Rice, Kasundi Beurre Blanc, Kale. The Kasundi gravy, with its warm, comforting essence, felt like a hug on a rainy monsoon day. 

“I love citrus flavours, different kinds of oranges and lemons,” Chef Amit elaborated. “When in Rajasthan, I also enjoy incorporating nuts and vegetables that are intrinsic to the region. Citrus adds a kick of flavour, and our palate loves to have a dynamic mouthfeel.” 

This thoughtful inclusion of local ingredients not only respected the regional culinary traditions but also provided a fresh, invigorating twist to the dishes. The menu was a perfect blend of comfort and sophistication, making it accessible yet refined. 

A Perfect Setting for a Perfect Meal 

Paro’s modern yet heritage-inspired architecture provided the ideal backdrop for this culinary event. Ronak Maheshwari, Partner at Paro, expressed the team's initial scepticism and subsequent delight at the success of the event. “It was a bold step for us, and the first of its kind at Paro. We knew we had to bring in ingredients and techniques that are not only top-notch but also familiar to well-travelled palates.” 

The execution of this ambitious event exceeded expectations. “We were quite dubious about whether we could execute it exactly as we envisioned. But, as it turned out, everything fell into place beautifully. The support we received was overwhelming, and the appreciation from our guests was heartwarming.” 

A Sweet Conclusion

The culinary journey ends on a sweet note with Chef Amit’s Barfi Opera, a dessert made with pistachio and mandarin gel, combining the richness of nuts with the zest of citrus. Another delightful dessert is the grilled peaches with Italian vanilla, caramelised milk, and apricots. The peaches, perfectly grilled, bring out a smoky sweetness balanced by the creamy Italian vanilla and the caramelised milk's rich, toffee-like flavour, rounded off with the tartness of apricots.

Ronak emphasized the significance of such events in establishing Paro as a premier dining destination. “We wanted to bring a unique, high-end dining experience to Jaipur, blending exceptional hospitality with exquisite culinary artistry. This event is all about establishing Paro as a place where guests can enjoy a world-class dining adventure.”