BIRYANI NIGHTS!
...RIVAAYAT IN TRIDENT, UDAIPUR
“Tell me about the two happiest moments of yours in Rivaayat?
I asked.
“Vikram Oberoi came and spoke to me. That is my happiest moment in Rivaayat. Second one: When Kapil
Chopra spoke on the third day of Rivvaayat (20 Dec 2015), the day we discussed
on Awadhi cuisine. I was really inspired. I felt so happy that I am part of the Oberoi family. The speech had a deep impact on me.”
·
Vikram Oberoi: COO and Joint Managing Director,
Oberoi Group
·
Kapil Chopra: President, Oberoi Group
“Awadhi Masalas” says Bhuwan, “are very subtle and
smooth. I will use more of Awadhi Garam Masalas as well as Kebab Masalas. The
Hyderabadi Biryani cooking method, I had learnt from Rivaayat is very
different. Also the usage of spices. Very authentic and traditional. Home style
too. This Biryani we will offer to our guests in Udaipur”.
On his tenth year of association with the Oberoi Group, Chef Bhuwan Sharma, CDP, at Trident Udaipur has become suddenly
richer in terms of knowledge. Thanks to RIVAAYAT, a one in its kind of culinary
conclave held at Gurgaon in December last year.
"Biryani and Rampuri dishes were the two things I
found most appealing" says Bhuvan Sharma (36), the only Chef from Trident
Udaipur, who was lucky to be part of RIVAAYAT - a great event in the history of
the Oberoi Group that focused on reviving lost recipes.
Bhuwan has plans to take the concept of a 'Biryani night'
forward in his hotel. The special touches to the well
crafted Biryani will be repeated at Udaipur Trident in the days to come.
"Every Chef was cooking himself.The practical
learning sessions provided a new perspective to old methods of cooking. That
said, this conclave has helped me in creating enough reference materials thru
new ingredients and new dishes to the whole concept of Indian cuisine as we
understand now".
"This, I learnt from RIVAAYAT:"We can alter the
dishes as per the requests from the guest and can up sell Indian cuisine much
better than before. Secondly, all the dishes cooked during the RIVAAYAT
conclave were documented with pictures; now, all the Oberoi/ Trident hotels
will have uniformity in terms of taste, ingredients, texture etc. I think, this
is a big achievement".
"Yes, all the Chefs will agree that this conclave
has helped them to sharpen their understanding on Indian cuisine. Undoubtedly
the Oberoi Group will have an edge over its competitors now".
Chef Bhuwan is married to Seema - a homemaker and is blessed with six year old son Dhawal Sharma.
Executive Chef,
Trident Udaipur, Kamal Singh was supposed to attend RIVAAYAT, however the
hotel was running utterly full and his presence was very much needed at
Udaipur. Many a large wedding functions and business meetings made Chef Kamal
almost indispensable for the hotel and finally, the mantle fell upon Chef Bhuwan.
Chef Bhuwan must be thanking his stars profusely.
Undoubtedly the RIVAAYAT learnings are priceless.
Text: R Kesava
Mallia
Pictures:
courtesy-Trident Udaipur
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