5 course with Satish Arora

Regarded as the man who put Indian food on the fine-dining map, Chef Satish Arora is known for reimagining traditional dishes in a contemporary avatar.

Leading the Taj Palace kitchen in Mumbai for over 50 years, Arora has created innovative dishes for the some of the biggest celebrities and dignitaries across the world, from former PM Indira Gandhi to Queen Elizabeth II, Bill Clinton to Amitabh Bachchan, which are all narrated in his book, Sweets and Bitters, published by Bloomsbury.

What is the craziest food request you have got from your celebrity guests?

As chefs, our main job is to fulfil food cravings of our guests. In the past, requests like pasta with makhani sauce was considered to be bizarre but I must say food has no boundaries and has evolved over the years. I have had guests asking me for avocado kulfi, paneer falafel, pasta with chicken tikka masala and lobster makhani thermidor. These are some of the unusual requests that cross my mind. Surprisingly, a majority of the dishes did come out very good beyond my expectations.

You have also written about how appreciation for your food meant more to you than promotions, like Margaret Thatcher signing your cap. What is your proudest moment thus far that you cherish the most?

My proudest moment to date is when Prime Minister Madam Indira Gandhi called Mr JRD Tata and told him that his boys have made her and the nation proud by putting up a seamless show. This was on the final day of CHOGAM which hosted 48 heads of states from across the world. After 41 years, her words are still fresh in my mind.

In your book, you talk about exciting names for dishes to entice guests. What is the most innovative name you have given a dish?

Idli Chat Chatori, Kheema Gadbad Ghotala, Laila ki Paslian, Samudri Khazana, Cannelloni Arora, Santre ka Piyala (orange soufflé in fresh orange cup), Apple Jalebi and Carrot Halwa Pin Wheel are some of the names I gave my creations.

You write about innovating with food, like dhansak with bread, a rogan josh burger and pesto on chicken tikka. Over the years, have you found guests are more open to experimentation or do they opt for tastes they are used to?

I have had the privilege to cater to three generations of guests. Over the years, guests’ ability to experiment has increased by leaps and bounds. A key contributing factor is travelling and social media. Ingredients are more readily available allowing chefs to create authentic taste profiles and experiences without having to travel.

How do you think Indian food competes with global cuisines, and why is it not considered gourmet or fine dining?

Indian food has found its place on the global culinary map. Chefs like Vineet Bhatia, Vikas Khanna, Manish Malhotra, Gagan Anand and Garima Arora have redefined Indian cuisine. No more is Indian cuisine considered rich, oily and overly-spiced. There are world-class fine-dining experiences for Indian cuisine created by these chefs that allow us to be on a par with all popular cuisines.