"Good chefs are like cheese and wine; they mature with time,” says Grandmaster Chef Hemant Oberoi who heads a kitchen staff of over 1,200 people with nearly 167 outlets at various luxury hotels all over the world. A tenure of nearly four decades has been immensely satisfying for Hemant Oberoi who has had ample scope for creative experimentation and travel.
Varq, the contemporary Indian restaurant in Delhi, introduced a new menu on the completion of five years. The highlights included Cappuccino of Black Gram, Pinenut Fish with Green chillies and Tulsi and Lotus Stem Dumpling with Figs, Camembert and Truffle Naan and coffee-flavoured Tiramisu. There is an increased focus on pre-plated food with plenty of options in micro-greens and sea food. Four kinds of duck was another highlight of the new menu.
Meanwhile Masala Art unveiled an innovative menu coinciding with the introduction of Oberoi’s book, The Masala Art: Indian Haute Cuisine. The book is a culmination of his holistic journey across the country over the years. Deeply embedded in cultural traditions, the book shares age-old recipes and secrets with contemporary flavours while keeping their traditional touch intact. Focusing on light and modern Indian cuisine, dishes like Edamame in Filo, Bhatti Ka Asparagus and Balchao Sea Bass have been introduced. The Broccoli and Kafir Lime Shorba served with Brie and Olive Naan paired with Italian Pinot Grigio white wine is a must-try.
On the other hand, Masaharu Morimoto, the Japanese chef who has had a presence in Mumbai and Delhi through the famed outlets Wasabi, looks forward to opening restaurants in Chicago, Maimi and Las Vegas. “No rule is my rule,” says Morimoto. He has worked closely with Chef Oberoi in creating veg dishes. The best-selling Rock Shrimp Tempura has been substituted with corn for vegetarians. The Ramen Soup with Tofu, Tomato and Vegetarian Stock is another option.
Among Morimoto’s non-veg bestsellers are the Black Cod Miso, Tuna Pizza and Pork Kakuni. ‘‘Apart from a sharp knife, you need a sharp arm so that the fibres of the fish are cut clearly,” concludes Morimoto who has a superb collection of knives.