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SaleBhai Indian Chef Chronicles: 10 Upcoming Chefs of Mumbai

by Team SaleBhai - 04-Aug-2017 - Expert Roundup
10 Indian chefs from Mumbai

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The culinary scene in India is thriving and constantly changing as young hopeful chefs make their way into the ever growing food industry. Gone are those days when cooks anonymously toiled in kitchens without aspiring for the name or the fame. Some of today’s newcomers are breaking out of the old mould and taking complete creative control.  The food business is growing in leaps and bounds not only in taste but in science and in presentation.

 

Creativity with food is embracing the city of Mumbai. Here’s a few list of Indian chefs we think are going to be game changers. Check them out –

 

1.  Karishma Sakhrani

 

Chef Karishma Sakhrani

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Karishma Sakhrani has always loved experimenting with food in her own kitchen. Her journey as a chef began when she decided to audition for Master Chef India, while she was still working for Conde Nast India in 2015. She came down to being the top Master Chef Season 4 finalist and hasn’t looked back since then. 

 

She calls herself a gym enthusiast and believes in ‘clean eating.’ Driven by the same force, she is always up with devising a healthy version of every food recipe. Her Instagram account gives a high foodie goal. All the recipes are so beautifully presented that you just want to dive into them.

 

Her favorite recipe is Hazelnut Cappucino Mouse gluten-free recipe

 

Cooking time- 30 minutes + 2 hours chill time

 

IngredientsMethod

For hazelnut butter

200 g hazelnuts,

toasted 2 tsp honey

A pinch of salt

For hazelnut butter

1. Whiz together the ingredients for the hazelnut butter in a small grinder for about 2-3 minutes until it forms a silky butter.

For the mousse

400 g silken tofu

½ cup brown sugar

4 tsp instant coffee

2 tsp vanilla extract/ 2 vanilla bean pods

For mousse

1. Drain the tofu for about 30 minutes.

2. Blend the tofu in a grinder. Add the balance mousse ingredients as well as the hazelnut butter and blend well. 3. Pour into bowls and chill in the refrigerator for at least two hours; preferably overnight.

3. Pour into bowls and chill in the refrigerator for at least two hours; preferably overnight.

To serve

2 tbsp maple syrup

2 small bananas

2 tsp instant coffee

10-12 hazelnuts

To serve

1. Take the bowl out once chilled and garnish with serving ingredients.

2. Serve immediately.

 

2. Bhairav Singh –

 

Chef Bhairav Singh

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Bhairav Singh’s journey as a chef is an inspiring one, which involves perseverance and dedication. Bhairav Singh came from the city of Mewar, Rajasthan to work as a utility team member at a restaurant in Nagpur. But with time, patience, and strong will to face all the challenges that came his way, he made his way up to the top and is now a renowned chef working with Intercontinental Hotel, Marine Drive, Mumbai.

 

He has travelled across India to discover ingredients and spices indigenous to a particular state and reintroduced these flavours to kebabs. Breaking free of traditional recipes, he has been experimenting with fusion. When not cooking, he is busy educating people about the application of Ayurveda and Naturopathy in cooking.

 

His signature recipe is Sharabi Paan and Subha ki Khurak. Watch the video here.

 

 3. Rishim Sachdeva –

 

Chef Rishim Sachdeva

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At the age of 16, Rishim Sachdeva realised his zeal for cooking. He worked in 4 restaurants in London before he came down to India and started experimenting with classic techniques like fermenting and preserving.

 

Currently, he is working as the executive chef at Olive Bar & Kitchen, Bandra. Sachdeva believes in taking out an ingredient from a dish that enriches the flavour rather than adding an ingredient.

 

From the kitchen of Olive Bar & Kitchen

 

From the kitchen of Olive Bar & Kitchen

 

He says, “I was inspired after procuring some good quality ’nduja spices, so I smoked pork belly for slightly over six hours and served it with ’nduja custard, fermented plums, and heirloom carrots, to emphasise India’s local organic produce.”

 

4.  Sanjana Patel

 Chef Sanjana Patel

 

Sanjana Patel may not be known to many, but has carved a niche for herself in the cake and pastry industry. Last year, she even represented India at the world Pastry Queen Championship. With her delightful pastries, she has been offering us with oh so sweet dishes since 2014. She mixes Asian flavours successfuly with classic French pastries at Mumbai's La Folie.

 

Recently, she opened her third La Folie outlet in Mumbai and speaks of Bounty as her favorite dessert on the menu. Make sure to drop by if you are in Mumbai to try out different experimental dishes on her menu. Her technical skills and style have earned her titles like – ‘The Scientist,’ ‘Game-changer’ and ‘The Original.’

 

Watch how to make How to make Gluten Free Pistachio Cake from Sanjana Patel  

 

 

5.  Prathamesh Shenoy

 

Chef Prathamesh Shenoy

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Prathamesh Shenoy decided to become a chef at an early age. He completed his hospitality course from IHM Aurangabad and went out to set up his own restaurant. Although the plan didn’t work out well for him, when he assumed the role of head chef and partner at Mumbai-based Leaping Window café, he played with the menus – creating and experimenting- and finally settled on hearty American cuisine. His signature dish – Beer BBQ ribs with bhoot jolokia and pork burgers.

 

Chef Prathamesh Shenoy enjoys Italian gourmet. One of his favorite Italian dishes is Diavolo and he happily shares the recipe with us in case we would like to try our hands on it.

 

Spaghetti with Shrimp Fra Diavolo

 

Ingredients (About 4 servings)Method

1 pound cooked spaghetti

4 tablespoons olive oil

1 pound shrimp, peeled and deveined Salt to taste

1 teaspoon crushed red pepper flakes

2 cups of tomato sauce (see labels for recipe)

1 cup white wine

1/4 cup fresh basil, chopped

1. Season the shrimp with salt. Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and shrimp. Cook for one minute, stir and keep cooking, about 1minute more.

2. Add the tomato sauce and wine. Cook for about 8 minutes. Add the fresh basil. Season to taste.

3. Toss the pasta with the sauce and serve.

 

6. Pablo Naranjo Agular 

 

Chef Pablo Naranjo Agular

 

Columbian-born, Pablo Agular moved to Paris to earn his chef’s white. By the age of 25, he was running his own restaurants after stints at Michelin-starred restaurants like Guy Savoy, Alain Senderens, and Ze Kitchen Galerie.

 

After mastering French cuisine, Pablo Agular came down to India last year to collaborate with his friend Pooja Dhingra, whom he met at Le Cordon Bleu in Paris, with her Le15 Café in Colaba, Mumbai. It has been more than a year now and he has no plan of leaving India soon. His menu thankfully includes food for those who are on a diet and need to watch their calories.

 

Try out his signature dishes when you visit Le15 Café in Colaba- Le Fleur and Fraiche Salad

 

Le Fleur

Le Fleur

 

Fraiche Salad

Fraiche Salad

 


7. Kelvin Cheung 

 Chef Kelvin Cheung

Kelvin Cheung puts it this way, “I was born into a restaurant”. Kelvin has made a good portion of his career in Mumbai and now has been running two of his own restaurants in Mumbai - a gastro pub called the One Street Over and a casual dining seafood eatery called the Bastian.



His loyal fan base, which includes the likes of film stars Sonam Kapoor and Alia Bhatthas become one of the city's most popular spots for post-work drinks. He has also planned to take the city’s love for the fresh catch to the next level with the Bastian seafood eatery.

 

Straight from Chef Kelvin Cheung’s Kitchen to beat mid-day cravings

 

 

8. Anagha Godbole 

 

Chef Anagha Godbole

 

Anagha Godbole speaks about how she has always been passionate about cooking and how from a young age itself, was exposed to so many diverse cuisines while she was living in California. Now she tries to inculcate all her experiences and experiments in Indian cuisine. And yes, she made it to the 2016 Master Chef India as top finalist too. 

 

Jowar Bhakri and Lowi are the dishes she can eat any time of the day. In her own words, “Food is universal and hence provides great opportunities to everyone”.

 

Check out Godbole’s favorite recipe - Jowar Bhakri- Sorghum flat bread

 

9.  Alex Sanchez

 

Chef Alex Sanchez

 

Alex Sanchez is a graduate from America's most prestigious culinary academy, The Culinary Institute of America. He has refined refined his expertise by working in some of the San Francisco Bay Area’s finest kitchens. He took a bold move when he decided to come down to Mumbai to take up the helm as the Executive Chef at The Table restaurant.

 

In less than four years, since it opened, The Table got featured on every must-dine list. And they owe their success to Chef, Alex Sanchez, who has never previously been to India – no mean feat for a 26 year old.

 

Check out his Instagram Profile to find out about his extraordinary cooking skills.

 

10. Aditi Keni

 

Chef Aditi Kent

 

Aditi Keni has done her BA in English Literature and a major in cinematography from FTII, Pune. Driven by her love for food, she went on to join the Pacific Institute of Culinary Arts in Vancouver, Canada. She is famous for holding up both pastry style and culinary kitchen.

 

She joined as a consultant for Food Businesses in North America and Asia. A WSET certified wine professional; she can pair up your menu with Beer, Whiskey, and tea with savoury as well as sweet courses. It wasn’t over yet for her. She is currently busy with setting up a health café in Mumbai, along with researching material for a new book

 

Try out her Stuffed French Toast with Berry Compote recipe.

 

Inspired by their stories? All it takes is courage to chase your dreams and become what you want to be. Who knows, someday you might get featured as one of our top Indian chefs.. Until then, keep gorging on their amazing food they cook for us.

 

What did you think about their stories and their recipes? Liked them? Please feel free to leave your thoughts in the comment section below. We would love to hear from you

 

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