Slurrp Exclusive - Chef Asish On Awards, Innovations And Guilty Pleasures 

Chef Asish Kumar Roy who is an alumnus of the University of Calcutta and the Institute of Hotel Management, is currently the Executive Chef of the iconic Rambagh Palace, Jaipur. As a passionate culinarian with a deeply-rooted food philosophy, Chef Roy had the honour of being the Executive Chef to our former Prime Minister Dr. Manmohan Singh at Raj Bhavan, Jaipur in 2012 and has served the likes of global leaders and celebrities such as Hillary Clinton, Russell Brand, Oprah Winfrey, Paul Allen, Nancy Novogrod, Amitabh Bachchan, Pandit Ravishankar, Ustad Amjad Ali Khan, Katy Perry and many others. He has also had the privilege of being Chef-in-Charge of the War Ship at the prestigious fleet review for our Former President, Late Dr. A. P. J. Abdul Kalam, Visakhapatnam in February 2006.

With three illustrious decades of profound culinary experience under his belt, Chef Roy also has many awards under his chef cap that he happily wears. 

•       What inspired you to pursue culinary arts as your career?

My singular source of inspiration when it comes to culinary arts has been my mother. I grew up in a large joint family and mother’s incredible cooking inspired me to pursue culinary arts as a profession. She was an exceptional home chef and with both West and East Bengal influences in our family, I experienced a multitude of flavours in my formative years. Interestingly, I also wanted to pursue sports as a career since I was a badminton player! However, my unrelenting passion for food and cuisine made me eventually choose the hospitality and culinary industry and there has been no looking back ever since! 

•       What is your idea of innovation when it comes to food?

My take on innovation in food is pivoted on three indispensable pillars that I believe are critical for holistic success. First, a robust understanding of the target audience and the customer palate. As culinarians operating professional kitchens, this should be the foundation of possibly everything that we do. Second, consistent availability of requisite products that can help operationalise an innovative product on multiple occasions. And third, extensive training – both in the kitchen and in terms of service , as I truly believe in ensuring that skills travel through the team in order to be able to deliver a certain product consistently from time-to-time. In order to make a certain innovative product profitable and successful, consistency remains key. As professional chefs, we must be able to deliver that very culinary innovation through the year. And for that these three pillars are essential for success.

•       What it takes to keep the spirit of Tajness alive in each plate that is served?

Having helmed culinary operations at a multitude of IHCL hotels – from the fabled Rambagh Palace, Jaipur where I currently am, to the vibrant Vivanta EM Bypass Road, Kolkata, I believe that Tajness is an experience. With each plate that we serve to our guests, it is a sensorial experience. Cuisine, culture, hospitality, warmth, service – the magic of Tajness comes alive with every plate when we are able to successfully bring together all these elements.

•       When conceptualizing a new project what are the few things that you always take care of?

I have had the privilege of being a part of a pre-opening team for a new hotel, and have also conceptualised many new culinary projects and campaigns through my professional journey. I see every new project with a fresh perspective and also leverage my past learnings and experiences. Before embarking on any new project, a lot of research must be done to understand target customers and their expectations. The conceptualisation and implementation process must embrace trends, techniques, cultural nuances, quality control mechanisms, team trainings etc. Thereafter creating good PR, and conversation about the new project in the right communities is what will help give it a competitive advantage.

•       How much does awards and honour matter for you as a chef?

Awards are a good source of inspiration, and help recognise best practices in the industry.

•       Tell us something about your experience to serve dignitaries?

When it comes to serving dignitaries, my endeavor has always been to ensure that we promote local cuisine and create an unforgettable experience through flavours, presentation and customisation. Prima facie, incorporating local flavours while curating menus for those with discerning palates might seem challenging. However, personalizing the experience is what makes all the difference!

•       The culinary genius that you are, how do you see the industry embracing age old recipes, old grains like amaranth, millet etc and sustainability as the way forward?

As a professional chef, I have always been a purveyor of using local ingredients, recipes and forgotten techniques in my kitchen. For Rambagh Palace, Jaipur, I have developed a network of local suppliers and farm-owners from whom we procure fresh produce, vegetables and other ingredients. Embracing sustainability is almost embedded in my DNA as a chef and I strongly believe that the more you venture out of your own local environment to seek produce, the more you end up affecting the environment. Working with local vendors automatically ensures a lower carbon footprint, as the procurement of a locally created product causes the least amount of fuel consumption. A robust procurement mechanism, freshness of produce, on-time supply and delivery, high-quality ingredients and an inherent benefit to the local community – sustainability is a process that requires a bit of effort and lot of passion, but is incredibly satisfying and successful in the long-run. 

•       What is that one food memory that really makes you nostalgic?

I love authentic Bengali food as it takes me back to my childhood and to my mother’s wonderful cooking! My guilty pleasures are Aloo Posto and Shorshe Maachh which I prepare every now and then. In fact, my passion for Bengali cuisine has made me incorporate it as a part of our diverse culinary experiences at the Rambagh Palace. At many large events, I make it a point to incorporate authentic Bengali cuisine with dishes such as Mochar paturi, Mochar ghonto and more and even experiential elements such as Chop-er Dokaan!