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10 Young Indian Chefs And Food Bloggers To Watch Out For In 2017

by Team SaleBhai - 24-Jul-2017 - Expert Roundup

As Auguste Escoffier (French chef) once said, “The greatest dishes are very simple.” If cooking is an art then chefs are artists who tell stories with their recipes. Haven’t you felt that strange inclination that taste buds have towards a certain dish prepared by a specific individual? However religiously others may follow the recipe, the end result is just not the same. This article will introduce you to 10 such young Indian chefs and food bloggers that you need to watch out for.

 

Deepa Gandhi (dietitian & food blogger)

Deepa Gandhi

Through the eyes of SaleBhai

With a post-graduation degree in Food & Nutrition, Deepa Gandhi went on to complete her M.phil before starting her career as a freelance dietician. From writing, to dancing, to choreographing, her multi-faceted talent helped her become one of the top Indian food, lifestyle, and mommy bloggers that the world needs to watch out for. With the perfect amalgamation of creativity and information, her website - Kreativemommy - is creating a positive buzz among several netizens.

 

In her own words

“ I strongly believe, ‘Make your passion your profession and you will never regret’. Travelled a lot after marriage and made a lot of friends along the way. I and my husband are married for 15 years and have two lovely girls who are my inspiration and thankful to God for a supportive and understanding husband.”

 

Deepa Gandhi’s favourite recipe - Mango Shake With A Twist

Ingredients

Mango : 1

Milk: 2 cups

Sugar: 3 tsp

Strawberries: 4

Vanilla ice cream: 1 scoop

 

Preparation

  • Use a blender to combine the mango, milk, strawberries, sugar, and vanilla ice cream
  • Refrigerate the mixture
  • Serve chilled

 

Tip

You can top the shake with ice cream, or kesar , or dry fruits  for an enhanced taste and flavour

 

Chef Thomas Zacharias (Executive chef at Bombay Canteen)

Thomas Zacharias

Through the eyes of SaleBhai

After graduating from the Culinary School of America, Thomas Zacharia started his career as a chef in Le Bernardin (famous French restaurant in New York) before joining as the head of kitchen in The Bombay Canteen. Zacharia has always been vocal about gender equality in professional kitchens, making him an inspiration for many.

 

his own words

“A kitchen dominated by male cooks is boring and monochromatic. Women bring in a whole new dimension to the table. This is not to say that they cook better or worse than their male counterparts—just differently. That is definitely a welcome edge in an otherwise mundane setting.”

 

Favourite food when off duty

Zacharias claims to be a big fan of street food, especially chaat. He said, “I'm a diehard fan of various kinds of chaat and could eat it every day. The roadside stall on 14th Road in Khar is my go-to chaatwala where I usually polish off multiple plates of pani puri, bhel puri and papdi chaat on every visit.”

 

Chef Saransh Goila (winner of Food Food Maha Challenge & author of India On My Platter)

Saransh Goila

Through the eyes of SaleBhai

Many can only dream of what this young chef has already achieved. Saransh Goila is a successful anchor, chef consultant with Food Food channel and a popular food columnist with Discover India magazine. As the host of India’s biggest food travelogue show - ‘Roti, Rasta aur India’, Goila travelled 20,000 km in 100 days by road, accounting for his name in the Limca Book of Records.

 

In his own words

"Life is beautiful. Don't make a buffet out of it. Live it dish by dish. I’m just a shy boy following his heart, nothing more.”

 

Saransh Goila’s favourite recipe - Green Garlic Puri

 

 

Ingredients

Chopped green garlic: 5 tbsp

Chopped methi: 2 tbsp

Chopped coriander: 2 tbsp

Chopped green chilli: 2

Semolina:1 tbsp

Wheat flour: 1 cup

Salt: to taste

Oil: for deep frying

 

Preparation

  • Combine methi, chilli, coriander, and green garlic to form a smooth paste
  • Add flour, salt, and semolina to the paste and make a hard dough
  • Divide the dough into small balls
  • Flatten each ball and give it the shape of a puri
  • Heat the oil
  • Deep-fry the puri till it is golden brown in colour

 

Tip

Serve the puris hot with traditional Indian pickles. Want to buy some traditional Indian pickles? Click here.

 

Chef Anahita Dhondy (Chef manager at SodaBottleOpenerWala)

 Anahita Dhondy

Through the eyes of SaleBhai

Youngest female chef in Delhi, Anahita Dhondy started as a chef manager at the age of 23. Being a Parsi, she offers authentic Parsi treats that will melt any heart. From handling two kitchens to managing a team of 14, Dhondy is doing what most of her age can’t even imagine. She is definitely a talent to watch out for in 2017.

 

In her own words

“I come from a family of creative people, my dad’s into advertising and marketing, and my mum is a home-baker and has been catering Parsi food from home for the past 25 years, much before anyone used to sell it in Delhi. My palette was exposed to the most different kinds of cuisines cooked at home, and travels, in India and abroad. By the time I was 10, I started helping my mum ice cakes, cook along with her, and that’s how I kept building my passion. Ever since then, there’s been no turning back. From the best tiffin in school, now it’s something the entire city is enjoying.”

 

Anahita Dhondy’s favourite recipe - The Deep Dark Chocolate Cake

Ingredients

Granulated sugar: 2 cups

Flour: 1 ¾ cups

Cocoa: ¾ cup

Baking powder: 1 ½ tsp

Baking soda: 1 ½ tsp

Salt: 1 tsp

Egg: 2

Milk: 1 cup

Vegetable oil: ½ cup

Vanilla extract: 2 tsp

Boiling water: 1 cup

 

Ingredients for butter-cream frosting

Butter (softened): 6 tbsp

Icing sugar: 2 ⅔ cups

Cocoa: ½ cup

Milk: ⅓ cup

Vanilla extract: 1 tsp

 

Preparation

  • Preheat oven to 180 °C
  • Combine sugar, baking powder, baking soda, flour, cocoa, and salt in a bowl
  • Add milk, eggs, vanilla extract, and oil to the mixture
  • Combine thoroughly using an electric mixer
  • Stir in boiling water and place the batter in the pan
  • Bake till the cake is ready
  • Beat the butter in a bowl and add icing sugar and cocoa
  • Stir in vanilla
  • Make 2 cups of frosting
  • Frost the cooled cake

 

Preparation for butter-cream frosting

Tip

Try making this at home to celebrate birthdays of your family members. In case you can’t find enough time, you can also buy homemade cakes online

 

 

 

Chef Manu Chandra (partner at Toast & Tonic and Monkey Bar)

Manu Chandra

Through the eyes of SaleBhai

Manu Chandra’s popular gastropub in Bandra - Monkey Bar - is fast becoming the preferred destination for the hipster crowd. This New York-trained chef is a young successful entrepreneur who is setting new trends and creating new high in food business. 

 

In his own words

“I’ve been catering for years now and clients have turned into friends. I finish my work in the kitchen and join the party.”

 

Manu Chandra’s favourite recipe – Crab Rangoon

Ingredients

Crabmeat: 350 g

Crabmeat sticks: 50 g

Cream cheese: 400 g

Chopped onion: 30 g

Soy sauce: 3 tbsp

Ginger: 1 tbsp

Garlic: 1 tbsp

Scallion: 1 cup

Worcestershire sauce: 1 tbsp

Wanton sheets (4x4 in): 16

Salt: to taste

Pepper: to taste

 

Preparation

  • Combine cream cheese, garlic, ginger, soy sauce, onion, Worcestershire sauce, and scallion together in a bowl
  • Add the crabmeat and crabmeat sticks
  • Add salt and pepper and mix well
  • Place 50 g of the mixture in the centre of the wanton sheets
  • Fold the sheets to form triangles
  • Seal the sheets using water
  • Deep-fry till golden brown colour

 

Tip

Serve hot with sweet chilli sauce

 

 

Chef Pooja Dhingra (owner of macaroon bakery chain Le 15 Patisserie) 

Pooja Dhingra

Through the eyes of SaleBhai

From studying law to opening the first macaroon store in India, Pooja Dhingra is a successful young pastry chef and businesswoman. With the current staff strength of 42, Dhingra has managed to create a brand that India can’t afford to miss out on.

 

In her own words

“My favourite quote is ‘Isso Passa’ – Portuguese for ‘this too shall pass’ and ‘Everything happens for a reason.”

 

Pooja Dhingra’s favourite recipe – Choux Pastry

Ingredients

Butter: 80 g

Flour: 120 g

Water: 200 ml

Milk: 50 ml

Egg: 3

Sugar: 15 g

Salt: 1 pinch

 

Preparation

  • Combine butter, sugar, salt, milk, and water together and boil
  • Remove from heating and add flour
  • Mix well
  • Add the eggs
  • Make 1 inch circles with the mixture on a baking tray
  • Bake at 180 °C till the choux start becoming brown
  • Transfer to cooling rack

 

Tip

You may choose to fill the cakes with ice cream or whipped cream

 

Chef Shipra Khanna (winner of Master Chef India season two)

Shipra Khanna

Through the eyes of SaleBhai

Recognised worldwide, Shipra Khanna is one of the top celebrity chefs that India has to offer. The wide range of awards and felicitations that she has received so far perfectly demonstrate Khanna’s talent as a chef and television host.

 

In her own words

“Yes opportunities are there but it is consistent hard work and focus that can take women to heights of success in any field also the culinary world.”

 

Shipra Khanna’s favourite recipe - Badam Kesar Thandai

Ingredients

Almond: ¼ cup

Green cardamom: ½ tsp

Sugar: ½ cup

Milk: 2 cup

White peppercorn: 20

Saffron: 2 stands

 

Preparation

  • Boil milk in a pan and then let it cool
  • Blend almonds and peppercorns to form a paste
  • Mix milk, almond-peppercorn paste, cardamom, as well as sugar together and refrigerate
  • Add saffron strands
  • Serve chilled

 

Chef Narayanan Krishnan (Award winning chef-turned-social worker)

Narayanan Krishnan

Through the eyes of SaleBhai

Narayanan Krishnan is a perfect example of what humanity is all about. After leaving his high-profile job at Taj Hotels, Krishnan has dedicated his life for the cause of the mentally-challenged and poor.

 

In his own words

"I saw a very old man, literally eating his own human waste out of hunger. I went to the nearby hotel and asked them what was available. They had idli, which I bought and gave to the old man. Believe me, I had never seen a person eating so fast, ever. As he ate the food, his eyes were filled with tears. Those were the tears of happiness."

 

Chef Ranveer Brar (Television show host, judge, and food stylist)

Through the eyes of SaleBhai

Born in Lucknow, Ranveer Brar learnt the art of kebab making at the tender age of 17. In spite of being so young, Brar have already been recognised by multiple international organisation as a special talent in food designing.

 

In his own words

“When I see around, there is inspiration to be drawn from every chef. When I was growing up Chef Charlie Trotter inspired me a lot. At present I think Chef Heston Blumenthal is a big inspiration.”

 

Ranveer Brar’s favourite recipe - Apple Pumpkin Soup

Ingredients

Olive oil: 1 tsp

Chopped garlic: 1 tsp

Chopped ginger: 1 tsp

Chopped onion: 1 tbsp

Red chilli powder: 1 tsp

Turmeric powder: 1 tsp

Coriander powder: 1 tsp

Salt: to taste

Crushed black pepper: to taste

Chopped apple: 1 cup

Chopped pumpkin: 1 cup

Oatmeal: 1-2 tbsp

 

Preparation

  • Heat some olive oil and add chopped onion, red chilli powder, chopped garlic, chopped ginger, turmeric powder, salt, crushed black pepper, coriander powder, chopped apple, chopped pumpkin, and water
  • Cook for five minutes
  • Add water and blend it
  • Boil the soup and add oatmeal
  • Add parmesan cheese and chopped celery
  • Pour soup in bowls
  • Serve with garlic bread.

 

Chef Soham Deshpande (working at Marriot International)

Through the eyes of SaleBhai

Soham Deshpande took the hospitality industry by storm with his unique culinary skills. At the age of 23, he is already working with the famous brand of Marriot International as a chef. 

 

In his own words

“I try to serve guests with best of my knowledge and understanding to enrich their experience.”

 

Summary

The inner desire of being able to prepare a dish that people will drool over is common among most individuals. While many choose to ignore their inner calling, some chase this dream and make a profession out of it.

Like this story? Please feel free to share your views/criticisms/appreciations in the comment section.

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