The history of Indian cuisine goes down many years. In the modern era its easy for people to forget the grassroot of Indian food, but for me that’s the most important aspect of Indian cuisine. The Roots, the History, The Culture and The Forgotten Recipes.
- Tell us about your journey?
After attaining my diploma in management and culinary, I started my career with the ITC Chola Sheraton, Chennai. My journey started in their legendary restaurant which goes by the name of Peshawari. It was there I was exposed to all basic Indian curries and cooking techniques. my curiosity grew and I always wondered about inception of the recipes that are made in todays world. What were the origins, where were they evolved and why is it that these recipes are only famous in certain regions of the country? Through the years my curiosity grew. I kept on asking questions regarding the recipes and where did they evolve and originate.
My curiosity made me the chef I am today. THE SUCCESSOR OF THE ROYAL FAMILY.
- How did you first decide to become a chef?
I was born and raised in Lucknow. The city boasts of being the North Indian cultural and artistic hub, it was also the seat of power of the nawabs. My family has a history of cooking for the royal families of Lucknow.
As a kid I used to give a helping hand to my parents in the kitchen and learn the tricks of the trade. It was my father who inspired me to continue the family tradition of cooking for the royals of Lucknow. “Legend has it that my mother gave birth to me in a kadhai while my dad was cooking food for one of the events organized by the royals”.
Just kidding, in short, I have seen my parents cook, my grandparents cook and I have always wanted to continue my family legacy.
- Other than loving to research about the lost recipes what do you specialize in?
Since I am a descendant of the royal cooks, I take pride in specializing in cooking for the royal weddings and create dynamic feasts on the concept of Sajankot, Pontoon royal rajasthani theme, gadi moda, & cooking for the royal gharana. I also have a nag for incorporating ancient cook techniques like zameen doz (pit roasting), dum pukht (concealed pot cooking), cooking in traditional copper & brass utensils.
- Can you explain more about sajankot?
Well, everyone has heard of the “BIG FAT INDIAN WEDDING”. But little do these guys know that these “Big Fat Weddings” have a lot of interesting rituals and traditions. Such one ritual is the Sajankot, which is organized by the bride’s family. This ritual usually occurs towards the end of the jai mala and before the pheras.
This is an elaborate setting of food in which the groom’s family sits and is served by the bride’s family. Every dish on the menu is served to the groom’s family and it is made sure that they have eaten well. Food is served on silver thalis, which are then gifted to the groom’s family. This is a way to welcome the groom and his family.
- How would describe a typical pontoon Rajasthani theme wedding?
Pontoon Royal Rajasthani Theme has pontoon dining with gadi moda bolsters, silk rugs and brass candle stands. Traditional meals are served in gold plated thali amidst hand crafted bajot decorated with floral motifs. Personal butler takes care of every necessity.
- You said you learnt most of your cooking from your family, then why did u go to a culinary school, and how are the teachings different from an institution as compared to a home kitchen?
When I started first cooking at home, I just used to mug up recipes and produce what must be done. For example, I would just follow the recipes and go in accordance with that. But when I entered college that was when I understood the role each ingredient played in that dish, and why did we add that ingredient at that time and why it didn’t go into the dish a little earlier or later. Also, an institute teaches you to not only cook but also organize your work, it helps you decide and make your own path towards your future and helps you gain in-depth knowledge of the cuisine you are entering. Also makes you ask a lot of questions regarding the inception of the dish. In short it not only helps in cooking but also gaining additional knowledge.
A very humble and down to earth cook from the family of royal chefs. Danish is one of a kind when it comes to implementing classic and lost recipes in his cooking, to showcase the origins of each dish. He also loves to cook with passion and is proud of his culinary roots, the journey he has taken to reach where he is now.
He said Indian cuisine is so vast that no one can eat everything in one lifetime. Hence is addiction towards fining the origins and history of every dish he comes across will never die as there is no end to Indian cuisine.