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No matter where you reach and what you become, it can never be possible without mentors in life. In Hindu scriptures, a teacher is kept in a higher position than God because they shape the present and future of a child by teaching them to differentiate between right and wrong and acquire skills to flourish and help society evolve.
Video Credit: Chef Kunal Kapur/ YouTube
However, a teacher is not only a person who teaches you how to read and write. In fact, your first mentors are your parents. They teach you how to speak, walk, sit, and eat. No one has a bigger influence on you than your parents, grandparents, and guardians.
Slurrp connected with Indian chefs to bring you heartwarming tales of who inspired and groomed them when they were young so they could follow their spiced dreams and lead seasoned lives.
Chef Anahita Dhondy
“I have grown up in the kitchen with my mom [Nilufer Dhondy],” says Chef Anahita Dhondy, chef, author, and consultant at The Parsi Kitchen, while talking about her mother’s inclination towards cooking. Speaking about her mother’s talent, the chef adds, “She is a self-taught chef. She used to cook not just Parsi food but also European and Asian delights.”
From helping her to ice her first cake to creating recipes for her cookbook - The Parsi Kitchen: A Memoir of Food & Family, Chef Anahita’s mother has been her constant supporter and mentor. Sharing an anecdote from her childhood, she says, “I was 2-3 years old (not sure), I have seen a picture of mine in my parents' home where I am sitting on the kitchen floor licking cake batter from the bowl after she [mom] had put the cake to bake.”
Chef Anahita Dhondy still follows the tips that her mother taught her early on. “Cleaning as you go. You have to clean everything once you are done cooking, or else it piles up,” she adds. She has also learnt to take pride and cherish her crockery from her mother, which the chef also follows up within her restaurant.
Chef Jomon
"I have learnt the art of balancing flavours from my mother. She never buys anything, be it curry or snacks, she makes everything at home," says Chef Jomon, Director of Culinary at The Tiffin Box, UK. Talking about his mother, he adds, “She influenced me to be a chef, explore flavours, love food, value ingredients, control wastage, and organise the kitchen.” He has acquired the habit of arguing with fishmongers for the supply of quality fish for his restaurant just like his mother used to do when he was a child.
Reminiscing his childhood, Chef Jomon shares, “One of my fondest memories of cooking with my mom in Kerala is from when we were preparing a special meal for some guests—a simple yet delicious combination of vegetable pulao and chicken curry. We started with a trip to a local market, picked fresh vegetables, and came home to cook vegetable pulao in a beautiful brass pot she had and chicken curry with a flavourful base comprising coconut, ginger, shallots, garlic, and a blend of spices.”
Chef Shivansh Bhasin
Sharing about his first mentors, Chef Shivansh Bhasin, Head Chef at Quarter Plate by Kunal Kapur, says, “My first teachers in the kitchen were my grandmother, Mrs Kailash Rani Bhasin, and my mother, Mrs. Shailja Bhasin Both of them played crucial roles in shaping my passion for cooking. My grandmother introduced me to the basics and traditions of our family’s culinary heritage, while my mother nurtured that early interest and encouraged me to experiment and explore new flavours.”
Chef Shivansh Bhasin has learnt the art of patience and balancing flavours from his grandmother who taught her to let the ingredients speak for themselves. On the other hand, his mother encouraged him to experiment, adapt, improvise, and taste along the way.
While remembering days of cooking with his grandmother and mother, he shares, “One of my fondest memories is a day spent with both my grandmother and mother in the kitchen. We were preparing a big family meal for a festival, and I was tasked with helping out. My grandmother was teaching me how to make her famous dahi bhalle, and my mother was right beside her, guiding me through kheer which was her speciality.”
Chef Pushwinder Kumar
For Chef Pushwinder Kumar, Chef De Cuisine at The Leela Palace Jaipur Rajasthan, his father, Sh. Sham Lal, was his mentor at home. He says, “My father used to cook occasionally but when he did, it’s a pleasure for us [family] to relish those dishes. He always cooks with passion and always makes sure to use fresh ingredients."
The chef shares the advice his father gave him, “Whenever you Cook the Food make sure your mind is clear about what you are cooking and always cook with your heart.” Chef Pushwinder Kumar tries to pass on the same skills he learnt from his father as a kid.
Chef Devraj Bhatt
For Chef Devraj Bhatt, his culinary journey began under the guidance of his mother who had a deep passion for cooking and invested herself in every meal she prepared. He says, “I carry forward the warmth and meticulous attention to detail that she epitomised, striving to ingrain each dish with the same sense of care and hospitality. Her teachings continue to inspire me as I craft unforgettable dining experiences for our guests."
He has learnt the art of balancing spices from his mother. She taught him to let the ingredients shine in their raw and natural form. “By blending traditional techniques with thoughtful innovation, I ensure each dish reflects these values, creating a dining experience that is both authentic and deeply satisfying,” the chef says.
Sharing his memories of cooking with his mom, he adds, “I remember making chensu with my mother, a traditional dish of Uttarakhand. She patiently guided me through each step, emphasising that good food requires time and care. The kitchen was always filled with her warmth, and the aroma of the chensu is a memory that still lingers with me.”
