My romance with Kumquat continues to this day

My journey towards becoming JW Marriott Bengaluru’s executive chef began with being placed as a hot kitchen management trainee at a renowned hotel in Mumbai.

Published: 11th August 2018 04:44 AM  |   Last Updated: 11th August 2018 04:44 AM   |  A+A-

By Express News Service

My journey towards becoming JW Marriott Bengaluru’s executive chef began with being placed as a hot kitchen management trainee at a renowned hotel in Mumbai. While in training, I underwent instruction across all areas of the kitchen, but found my true calling in the bakery, and was lucky to have found employment in the area when I graduated. As a pastry chef, I committed my time to not just perfecting the ropes of the game, but also honing a spirit dedicated to innovation on the ingredients, textures and form front.

The hotel I was at, when I began my career in the 90s, used to import consignments of perishables from other countries every week, and the ingredient I stumbled upon and found very novel at this time was the

Kumquat is a small, seedless, citrus fruit that resembles oranges on the inside and out. It is often mistaken for a ‘baby Orange,’ and mostly found in parts of Holland, Germany, Korea, Middle East, Japan and the US, among others.

I discovered the Kumquat back in the 90s when it was still a very rare and exotic ingredient in India. The sweet rind and the acidic, sour flesh of the Kumquat cast a certain spell on me while I was young, beginning a romance that continues to this day.

On a day you’re feeling particularly adventurous, Kumquat eaten raw and by itself will bring you an incredible shock of bittersweet, acid induced freshness. Kumquat added to regular leafy salads, asparagus, and other greens can make what is often considered a ‘boring and healthy’ course come alive on the palate.
My favourite use of the Kumquat in non-desserts, however, is when it is diced and added to Salsa (additionally flavoured with salt and lemon) complementing orangeCointreau marinated grilled chicken.

Kumquat is still seen as the norm for desserts, and has never quite made it to sides or the main course. The best recipes are created when a keen sense of flavour meets the nerve to experiment.
Chef Daniel Koshy, executive chef, JW Marriott Hotel

Stay up to date on all the latest Bengaluru news with The New Indian Express App. Download now
(Get the news that matters from New Indian Express on WhatsApp. Click this link and hit 'Click to Subscribe'. Follow the instructions after that.)


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp