(February 16, 2023) As per a recent study by German food ordering company Lieferando, Indian food is the second most popular cuisine on social media and had the fastest growth rate of 41 percent. In the last two decades, several young chefs from the Indian diaspora are tapping into the potential of regional Indian food and stacking it with consciousness, innovation, and creativity.
Interestingly, a young chef from Kolkata – Naureen Shaikh – recently won the bronze trophy at the International Young Chef Olympiad, defeating 50 participants from various other countries. And she is not the only one. The culinary world is witnessing a rise of many young Indian or Indian-origin chefs, who are carving a niche for themselves. Global Indian puts the spotlight on young chefs who are changing the international perception of Indian food from spice-laden meals to delicate cuisine.
Naureen Shaikh
Going against her mother, who wanted her to pursue a degree in social sciences and become an IAS officer, Naureen Shaikh took admission to a hotel management institute to follow her dream of becoming a chef. And making her mother very proud, the 20-year-old recently won the bronze cup at the International Young Chef Olympiad, held in Goa. The chef, who prepared two portions of French omelette, four portions of a prawn entree, and dessert for the finale, shared in a press conference that her love for cooking started at quite a young age. ” My interest in cooking started when I was in Class VIII and I would always look for feedback on what I had prepared because that would help me improve,” she said.
For about six months before the competition, she would spend almost 12 hours in the institute ‘making the same dish over and over again’. “It was exhausting and at times frustrating. But hard work, consistency, and dedication matter. It was a Michelin-star restaurant. Working in the kitchen, I learnt that the customer gives us bread and butter and we have to give them value for money,” shared the young chef, who wishes to open a restaurant in Kolkata in the next few years.
Arnav Kamulkar
While his classmates at J.P. Stevens High School in New Jersey were looking up which college to apply to, this 17-year-old chef was busy experimenting with new recipes and designing a menu for his restaurant – Clove 12. Redefining the genre of the typical Indian restaurant with innovation and uniqueness, Arnav Kamulkar began cooking at the age of 6 with traditional Indian dishes because that’s what his mother made. When she became a “bit explorative” and tried other cuisines, Kamulkar, who was her sous chef, found his spark. “From there it just kind of snowballed. I started making my own stuff. Originally, I was just helping my mom cook vegetables and watching her cook and then slowly I wanted to make my own recipes, and do my own stuff. And that’s how it kind of led to what I’m doing today,” the chef told in an interview.
Drawing inspiration from across the globe, the young chef features fusion offerings at his restaurant, that according to him, “marry the best flavors from all cuisines to provide a one-of-a-kind gastronomic experience.” Speaking about his plans for his restaurant going ahead, the teen chef said, “I’ll explore gastronomy. I’ll do molecular cooking. Like, sometimes I’ll make plant-based caviar. And I’ll also do fusion foods, like Indian tacos. Clove 12 is definitely a mix of all cuisines. Although I do like to keep a bit of a foundation of Indian food because that’s how I first learned how to cook.”
Madhumitha K P
Just 19, and already ruling the culinary world. Bengaluru’s Madhumitha K P represented India at the 2019 Young Chef Olympiad and came back home with a shining trophy. Though none of her family members are into this profession, she was inspired by her mother and dreamt of becoming a famous chef. “Even as a young girl I would cook at home under my mom’s supervision, and by the time I finished my schooling, I was sure that I wanted to do hotel management.”
The young chef wants to work in a standalone restaurant in Europe in the coming years and hopes that it will give her the necessary experience in cooking. In the next five years, she aims to start her own food court chain across India. She also hopes to adopt orphanages and old age homes so that she can provide them with regular food.
Dev Mishra
Who can forget 13-year-old Dev Mishra – the young chef who bowled over top Australian chefs with his finger-licking lamb mughlai curry? The teen chef earned rave reviews from the judges on the show Junior MasterChef Australia, for his first-ever meal in the show, with chef Jock Zonfrillo saying, “I feel as if I’m eating at your table at home with your parents and your brothers.”
Like many chefs across the world, Dev’s love for cooking was inspired by his mother. “I started learning to cook for as long as I can remember. My mum always wanted my brother and me to be independent and she encouraged us to learn cooking. My first memory of cooking is when my mum would give me some dough to knead and roll to make roti or mix and prepare ingredients,” the youngster had informed during an interview. Currently running successful YouTube and Instagram food channels, the young chef plans on opening his chain of restaurants. “My restaurant will serve food from across the world. I cook different cuisines, and I try to recreate authentic flavours with my twist to them. That’s what I want to showcase at my restaurant,” he shared.
