My journey in the food industry started at the Central kitchen of Taj Palace and Hotels. Everything was new to me. My wide eyes used to follow every step of chef and commies. Staff food was nutritious and interesting to me. It continued later when I started to work in other restaurants.
The cooks were from different states but the staff food cooked in turns was enjoyed by one and all. They expected me to eat the restaurant food but my eyes and heart were in the staff food. Let me tell you why.
The succulent soy chunks in the daal with vegetables were hitting all notes of hunger and contentment. I made sure they added it! I was and am never tired of savoring it. Picking on the chunks and biting into them gave me the heartwarming morsel of satisfaction. Little did I know that it could be a meat replacement.
After many years now when I am working with Pea and other Proteins, nostalgically my mind travels back. The hearty nibble of the burger I have made gives me that adrenaline drive to innovate more and more products.
Completely free of any off notes, so complex yet so simple, these proteins are nutritious, completely vegetarian. For a minute makes you stop on your feet, is this for real?
I have tried using the protein in many innovative ways and also to recreate old recipes. The tastings have always invoked good comments from people along with suggestions.
The one particular way I have cooked it on many occasions is to work with it as a keema, you know very well how keema can be incorporated in dishes that we create.
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The truth is in the taste of the pudding….it goes something like that, doesn’t it?
Mmmm…Mmmm? Mmmmmm……..!
