Chef Saurabh On Modern Indian Regional Cuisine And More
Image Credit: Saurabh Singh Chandel, Executive Chef, Crowne Plaza

Almost two decades in any industry makes someone an expert of the same. Chef Saurabh Singh Chandel has been in the hospitality sector in the past 18 years and has not only collected experience but also several learnings, like leadership quality with team spirit. With a special inclination towards cooking Indian food, Chef Saurabh believes that even the slightest change in the element of the cuisine can make it modern.

We caught up with Chef for an exclusive chat and here are the excerpts.

What has been your key takeaway from the 18 year long career that you've had in the hospitality industry?

My 18 years long journey has been a roller coaster ride which was full of learning and productive experiences. Overtime I have developed myself as a multi cuisine chef. My leadership skills got refined overtime, and now I can proudly say that I am a good leader. Working with team has inculcated team spirit in me which makes me a good culinary team member as well. So, in a nutshell, I've acquired some remarkable skills by being a part of the hospitality industry for the last 18 years.

You enjoy cooking Indian food. What do you think makes the cuisine so interesting and what is the scope of experimenting with it?

According to me, what makes Indian Cuisine very interesting is the fact that we get to see a variety of different flavours in every corner of the country. In India, you will observe a change in water and flavours in every 10 miles. As a country, India is diverse in its culture and ultimately is diverse in its flavours as well. The Indian Cuisine is so vast, that even a slightest change in the element and idea can make it modern.

Hunan style crispy river sole by Chef Saurabh

My advice would be to make the most out of every moment while you are learning. Be very inquisitive ask questions and discover new things. Jot down everything that is important and learn from your surroundings because most of the times inspiration comes from what is around you.

A lost or lesser-known continental recipe that you personally enjoy cooking and eating?

My favourite thing which I love to cook and eat is Chicken-ala-kiev. It is chicken breast which is first stuffed with cold herb-infused butter and then it is coated in flour, eggs and breadcrumbs before being deep-fried or baked.

It's been my favourite since very long and I enjoy cooking it.