- Can you give us insights into your hospitality journey with Taj so far?
I started my career in Taj, beginning my journey at President, Mumbai. Taj has been the
organisation who have trusted and recognized me as an Executive Chef of a pre-opening property, that is, Vivanta Navi Mumbai, Turbhe. It is through my experiences and growth with Taj that I have been able to achieve this esteemed position in culinary operations.
- What do your forte when it comes to the F&B sector? Do you bring the same to Taj
Vivanta Navi Mumbai?
With a core speciality in Thai, Mexican and Unique Maharashtrian Cuisine, I have been able
to present these cuisines in different avatars to bring a smile to every guest as well as
through innovation and customisation in the dining experience. This has been supported by
a thorough management of monitoring, control and implementation of processes at Vivanta Navi Mumbai.
- Since it is a newly opened hotel, What special F&B catering do you offer your
guests?
Our menu is a confluence of Classic, Fusion, Modern and Contemporary styles of food,
designed to the suite the palette of the discerning guest. We offer a variety of food from
Indian, Western and South East Asian cuisine as well as food inspired by the local cuisine.
- Do you promote local vendors for your F&B outsourcing?
Yes, in fact we source authentic spice blends, flours, and traditional ingredients from local
vendors in the city. We also source special varieties of fruits and vegetables from local
farmer vendors.
- Where does your cuisine inspiration come from? Is it related to any of your past
experiences/hobbies?
The first inspiration in my life came at the age of 11 years as I helped my father cook at
home on Sundays. Helping him turned my hobby into a passion to aspire to be a chef as my choice of career. The first inspiration at a professional level came at my first job at The
President, where I acquired the skillset and expertise that I now display in my cooking,
plating and presentation as well as in fulfilling and exceeding the guest’s expectations.
- Since you mentioned that the food at your hotel is inspired by your Indian roots and
prepared/presented with a modern twist, How did you come up with the whole idea?
A key aspect to being a chef is to be innovative and apart from the crowd. A chef has to be
unique in terms what they offer, otherwise the potential guest will choose to stick to their old options. To attract the guest it is important to add twists, without harsh deviations, to the classic preparations by making minute or major changes to ingredients, presentation and method of cooking to make it healthier ad trendier than the original
- Have you introduced food trends such as mock meat?
Yes, infact we have soya based mock meat as a part of our current and upcoming menu in
keeping with these trends. Our menu also features plant based meat and lactose substitutes.
- Name two food trends that you think will sustain within hospitality for the longer run.
The rising trend of sustainable cooking is sure to remain in the hospitality in the long run in terms of going paperless in menus or avoiding plastic in packaging. Along with this new trends like local, seasonal and fresh produce for authentic preparations as well as streamlined menus that provide diners with a hassle free experience.
- Do you intend to have any international collaborations with Chefs abroad?
I would like to collaborate with Chef Rick Stein as his knowledge of the culinary is
strengthened by his quest to understand local traditional Indian Cuisine with love and
respect for it.
- How do you specially cater to business travellers?
Home style food becomes and important requirement for a business traveller. We aim to
serve and accommodate their busy schedules by serving nutritious and hassle free and
timely meals keeping in mind their preferred meal timings and food habits.
- Where do you plan yourself taking the F&B sector of Taj Vivanta Navi Mumbai in
the next 2-3 years?
To make Vivanta Navi Mumbai the F&B Destination of choice for the city of Navi Mumbai –
and a trendsetter in its own right. Our restaurants will be the go-to choice for special
occasions and every-day moments!
