Amit Puri is one of India's best chefs, with profound knowledge and expertise in the niche. He has been a consultant for the restaurant business with several clients. He began his career at the Taj Hotel in Colaba, one of the most renowned names associated. Searching for everlasting flavours, good recipes and shuffling from one kitchen to another, he sought inspiration from numerous culinary stalwarts.
Living over 20 years in the F&B industry, he has worked in big and small capacities, which helped him gain vast insights and improve his technique every passing year. Witnessing old and new techniques, he has developed and added his versatile cooking style, using traditional recipes as guidelines and adding his unique twist. Moreover, by merging cuisines, he has formed the ability to create everlasting flavours and unforgettable memories, leading to his association with numerous award-winning brands.
What is your childhood memory of cooking?
As a child, I was inspired by watching my father often cook in the kitchen on many occasions with my mother. My sister and I would join them in the kitchen on days like these, offering our help. In those days, my dad and I watched the famous ‘Yan Can Cook’ on the television and tried to replicate the dishes in our home kitchen. My mother makes this amazing Dahi Chicken, one of my favourites (and it tastes the best when she makes it). Mom and dad also used occasionally to bake a marble cake. Nothing fancy, just plain vanilla, with red and green colour marble, no frosting, no chocolate. The oven used to be kept in the loft and was taken down only for that occasional cake. I still remember the taste of the raw cake batter.
Share some quick munchies to prepare for a movie night
There are many quick munchies that one can prepare for a movie night with family & friends. For example, it would be Nachos with yoghurt dip/salsa/cheese sauce/guacamole, Hummus with chips, Chicken popcorn, American corn bhel, Tacos, Open sandwiches, Mini pizzas, Hot dogs, and the list goes on.
What is your biggest takeaway or lesson during the lockdown as a chef?
As chefs, we’re constantly looking for new ideas, techniques, flavours, trends, ingredients and inspiration. However, it’s essential to slow down and take a break now and then. The pandemic gave me that much-needed break.
What are the top places you cannot wait to go to?
My family and I travel often, and many travel discussion at home revolves around the food at these destinations. Places of interest, keeping the food culture in mind – Kerela, Lucknow, Burma, Sri Lanka and Paris.
Tell us about the roadblocks, journey and success
Success doesn’t come overnight. There is so much talent out there. The key is to go out of the comfort zone, learn, adapt, and use all that learning over time. And in the process, you achieve your goals and mini-milestones. The journey is about challenging yourself to do something you haven’t done before. Sometimes there is success at the end of the process, and sometimes there isn’t. But one must always push harder and look forward. The 1 question I keep asking myself is, “What next?”.
What is your favourite recipe that you repeatedly cook?
Well, my favourite comfort food is either a Sandwich or a wrap. An omelette sandwich with a slice of cheese and ham or a kebab wrap.
How has the pandemic affected you personally?
Many of my restaurant projects were cancelled or postponed because of the pandemic. However, work on these with the cities and industries gradually opening started after a long gap. I also had the opportunity to create a venture, The Blue Tiffin.
Did you see and try any of the food trends becoming prominent shortly?
Food trends are usually short-lived and fade over time or until there is a new food trend. Social media plays a vital role in such trends. While some of the trends only look attractive and pretty on social media platforms, they are either not practical, are restricted to a set of consumers or do not taste good. Trends are good as temporary entertainment that has kept people engaged during the pandemic.