Welcome, food enthusiasts and culinary connoisseurs, to a delectable celebration of International Chefs Day! We’re here today with the renowned Chef Harsh Shodhan whose culinary magic has taken taste buds on an extraordinary journey. The man behind popular restaurants such as Gourmet Kitchen Mumbai, Roadside Rambo, Gourmet On The Go Mumbai, HolaHummm…us, Baking co Mumbai, Harsh has also earned many awards and has established himself as the numero uno in Gourmet Chefs world. As we speak to him to delve into the world of gastronomy, flavours, and creativity, we’ll get an inside look at the passion that drives this exceptional chef to create mouthwatering masterpieces. So, grab your aprons and prepare to savour the art of cooking as we embark on this delicious journey.
SN: Tell us a little about your passion for cooking and how did you move to content creation?
Harsh: I have always loved food but earlier it was just eating it! Only when I was about 38 I recognised my ability to cook which eventually converted into a full fledged catering business. Content creation also came quite matter of factly- I had recognised that Digital Media was a powerful platform and if it got me better visibility why not make more use of it to my benefit!
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SN: What’s the first dish you ever learned to cook, and do you still make it today?
Harsh: I think it was French Toast, yes definitely French Toast and regrettably I have stopped making it ! I must make it again now!!!
SN: What’s your favourite kitchen gadget or tool that you can’t live without and why?
Harsh: The Mandolin – there’s so much you can do with it, if used correctly, makes cooking so much more creative!
SN: You have quite a few restaurants under your belt with unique names, especially Roadside Rambo. How did you come up with these names?
Harsh: I like to keep them creative and interesting and catchy but highlighting and emphasising on the cuisine and the essence of the food we are creating!
SN: Share a surprising or unusual food combination that you love but others might find strange.
Harsh: In these times where food is becoming more and more experimental, people are becoming more open and accepting. I don’t think people would find any combination strange!
SN: What is your all-time favourite comfort food? Do you have any memory attached to it?
Harsh: Dahi Batata Puri – nothing beats that. It takes me back to school days when I would return home from school at 3:30 and my Mom would have a plate ready for me.
SN: One tip you would like to give a budding cook who has started on digital platforms.
Harsh: BE YOURSELF.
Don’t try to emulate someone else or do what others are doing.
Through this insightful conversation with Chef Harsh Shodhan, we learned that cooking isn’t just about the ingredients; it’s about heart, soul, and a dash of innovation. Chef Harsh’s journey is an inspiration as he pushes culinary boundaries, and creates flavours that linger in memories long after the last bite. One important lesson we learnt from Chef Harsh has to be how age is just a number and you can start something new at any point in life. As we conclude, let’s remember that every day can be a chance to celebrate the magic of cooking and we think today is the day everyone should put on their cooking hats. Happy International Chefs Day to the certified Chefs and the non certified ones, may your culinary adventures be endlessly delicious!
