You have watched him in awe on your TV, you have envied how quickly he can create magic in the kitchen and you have secretly tried replicating all his moves in your own kitchen too. Chef Ajay Chopra is one of the biggest Indian names in the culinary worlds. The quality of ingredients is a deciding factor in the outcome of the dish, and if you want it to stand out, you cannot afford ‘absence of thought’. Chef Ajay recently collaborated with European Union, and held a Masterclass on preparing the best ‘Grazing Board’. Also called the ‘Cheese’ or ‘charcuterie board, this board is an assortment of crisps, crackers, cheese, cold cuts of meat, fruits and nuts. These grazing boards are fast becoming a fashionable fixture in parties and gatherings in India too now and chef demonstrated just about how easily you can bring the best of Europe together on one ‘board’. Post the session we sat down with the chef for a quick chat, wherein he spilled beans about his love for eating sustainably, his comfort food and favourite food memories. Excerpts.
Talk to us about your association with EU's new food campaign
I am extremely honoured and delighted to be a part of European Union’s ‘More Than Food’ campaign in India. The campaign has been launched in an endeavour to help the Indian audience explore the diverse and rich nature of ingredients and agricultural products from the European Union´s 27 Member States. It aims to create a range of culinary experiences, bringing alive applications of European food and beverages in Indian cuisine. The food and farming standards of the food from the EU are of high quality and result in authentic, sustainable and safe products being exported all over the world.
How do you explain 'Farm to Fork' eating? Is it any different from 'Farm to Table' eating?
Both concepts are pretty much the same and are increasingly becoming popular all over the world. This concept not only has nutritional benefits but is also environmentally friendly and is in sync with the healthy food revolution we are living globally. With everyone wanting to move towards more sustainable produces, the EU is a great example of this shift with its Farm to Fork strategy aiming to make food systems fair, healthy and environmentally friendly.
What is the ultimate deal breaker for you in a dish?
For me, the ultimate deal-breaker in a dish is the absence of thought. When you cook, you have to cook with your heart and when you do that, it shows in your food. You will use the best ingredients, apply the best cooking methods, you will cook with a lot of patience so automatically the dish will turn out good. If there is no thought behind the process, that means there is no love and that means there is no depth in the dish.
What is your comfort food?
My comfort food varies from time to time depending on what I feel like eating at that moment. Sometimes it's khichdi (this is a dish made of lentils and rice) sometimes it's rajma chawal (beans and rice) and sometimes it's just a ham and cheese sandwich. Luckily, I had plenty of options during the event with ham and cheese with the vast variety of the European ingredients that were present there such as Gouda Mild Wedge from The Netherlands and the Danish Brie with some amazing Toast Ham from Spain and Honey Roasted Ham from Belgium.
Name one of your fondest food memory
My mind and my life revolve around food all the time, so most of my fondest memories are connected to food. But one memory which is the closest to my heart is the time I made a cup of tea for my mother for the first time. My mother was unwell, and I was all of 9 years old. I remember her being so overcome with emotions that she had tears in her eyes. Till date, this remains one of my fondest memories.
Your favourite kitchen tool would be...
A chef can never do without a knife so neither can I.
All of us donned the chef cap in the lockdown, how did you spend yours?
A lot of people were experimenting in the kitchen during the lockdown, so I decided to help them by creating lots of videos for them to follow and experiment with different cooking styles. Of course, I did do a lot of cooking myself, but it felt nice to also know that a lot of people out there were using my recipes to create something good in their own kitchens.
Who is your biggest critic
I like to be my own critic. Although, my wife does keep a track and gives me feedback from time to time.
Some tips for budding chefs
As Chefs it is our responsibility to not only create beautiful looking and delectable food, but also food that is made of ingredients that are authentic, safe, full of quality and sustainable. Every dish should have an interesting story behind it, which makes it not just a meal, but an unforgettable culinary experience. This is one of the reasons why I use products from the European Union. As the EU is composed of 27 Member States with various climates, it offers a wide range of products with unique stories to share and tell, and various heritage that have been passed down through generations.
The one tip that I would give to any budding chef is that hard work has no replacement. In this industry, you need to have a clear understanding of your ingredients and cooking methods. That takes time and effort, so one needs to be prepared to take on that kind of hard work with determination.
