My Candid conversation with the Executive Chef of Hyatt Regency Dharmshala Resort, Santosh Chaudhary
Your favorite all time wholesome meal.
Kebab paratha (Shami kebab wrapped in ulteytawe ka paratha) from streets of Lucknow.
Yes, I do support the concept of being a Vegan. It is one of the best ways to keep oneself healthy in today’s day and age. Also, with the multi X increase in human needs, following vegan concept is a great contributor in maintaining a balance with nature.
Perfect Ravioli version? Original and vegan version of the same
Goat cheese ravioli with yolk center, spiced tomato coulis, basil butter
Roasted pumpkin and silken tofu ravioli with yellow cherry tomato sauce, basil oil
Your favorite drink ?
Sir, your brief Background..
A food lover who made his love of food into his profession too. It’s been 21 years following my passion of creating, curating and establishing multi cuisine restaurants across some of the best known Hotel chains in India & Internationally. Have been primarily been a part of pilot projects of Taj Group of Hotels in various destinations like Taj Theog, Taj Coorg , Orange County resorts & now with Hyatt Dharamshala, as the Executive Chef .
The trigger point (that moment) when you reached where you are now…
When I came back from my brief stint working abroad with world class Chefs, I was inspired to bring my learnings to the food I am cooking while highlighting quality ingredients and giving it a Desi touch. This made me look inwards and reinvent my cooking style and that was my turning point in my career.
The most famous personality you served ( an honor moment for you)
Your childhood memories of your favorite food?
Baathu ki kheer (Amaranth seed dessert with sweetened milk) which reminds me of my childhood having same as morning breakfast cereal.
Your final advice for the young ones who aspire big?
Plan your work and work your plan! Dream big indeed but the key to success is to work diligently and be open to learning at all steps.