RIVAAYAT MIRACLE.........13

'GHARANA ‘MEMORIES REPLAYED AGAIN!

Come winter The Oberoi Grand Kolkata will introduce as many dishes from RIVAAYAT. The learnings of RIVAAYAT  translated into dishes.

"From Nov 1, 2015 we will introduce as many RIVAAYAT dishes in our menu for the entire winter season that will last till Feb 2016" asserts Saurav Banerjee (47), Executive Chef, The Oberoi Grand Kolkata.

"The one month RIVAAYAT food festival pitched (14 Feb to 14 March 2015) in our hotel was a super hit", he goes on to add. RIVAAYAT has positively impacted the poolside venue – our exclusive dinner venue as well as at the banquets. For example “we have already introduced the "Maa Chole Ki Daal" in around eight different banquet functions, and the feedback has been superb"…

"At RIVAAYAT, it was not five star cooking. Take for example the rustic touch of Sweety Singh - who taught us about Punjabi cuisine….. It was more a traditional style of cooking."

While explaining about the scientific base of Indian cuisine, and the religious connect with food at Indian homes, Chef Saurav continued, “Even a small quantity has a unique place. You will enjoy curd rice, if you have little mango pickle by the side“. Combinations are very important. This was highlighted in RIVAAYAT. For example “Rajma will go well with rice; but may not go well with Biryani”.

 

"It reminded me of the Gharana days, wherein I was the opening Chef of this restaurant in 1996. Here, we had introduced royal cuisines. Traditional cooking was given importance; we tried to revive many forgotten Indian recipes "recalls Chef Saurav, who happens to be the senior most Chefs in the entire Oberoi Group with 23 years of experience under his belt. (Gharana, the Indian Restaurant at the lobby level at The Oberoi Grand Kolkata pleased and pampered the guests for eight long years).

Other than cook books, reading fiction is his main hobby. From Tagore to Shakespeare. Hindi writer Premchand is his favorite. Playing badminton is another. His dream is to play for the Nationals for the veterans. Spending time with his family, especially in the countryside / village areas and to become one with nature - he simply loves it.

This Chef has a heart of gold. He has a collection of 600 cook books kept in his office; any young Chef working in The Oberoi Grand, Kolkata can refer it any time. Not even  on one book has he written his name. "I have neither lost any books nor any books are missing till date" says Chef Saurav.

Even today he fills ink in his fountain pen. He uses only ink pens. The cloth to wipe out the ink has been living with him for the last three years!!!

Married to Aprajita, a homemaker, this unassuming Chef is blessed with a daughter Eshna.

Text:  Kesava Mallia (Skype interview on 06 April 2015)

Pictures: Courtesy- The Oberoi Grand, Kolkata