Head Chef of Vanaashrya, Harkhyal

 

Crispy Bites from the Vanaashrya Rasoi

Head Chef of Vanaashrya, Harkhyal, shares with us his experiences in the restaurant industry and his cooking style. Right from his role model to the dish he loves preparing the most, Chef Harkhyal recounts everything over a friendly chat with Travelrasoi –

 

What is the first dish you had prepared as a Chef?

I recollect having prepared Paneer Pasanda for the first time as a Chef.

How has the journey been as a Chef? How many years have you been in this profession?

I have been working as a chef since last 15 years. Like in any other profession, I have seen various ups & downs during my journey as a chef. But I always made sure that I stay focused on my vision and never let these obstacles deter my passion.

Who is your role model and what motivated you to join this profession?

Chef Kishan Kumar has been a big inspiration to me. I am drawn to him for his professionalism and style of cooking; these things really matter when you start your career as a chef.

What is that dish you love cooking the most? Which dish of yours is most popular among your customers?

I love preparing Crispy potatoes and they are especially popular among the Kids.

Which style of cooking do you admire the most? (Indian, Continental) What is your ‘Signature Dish’?

I prefer Indian.

My signature dish is the Vanaashrya Special. It is a mixed vegetable prepared in a special way with Spinach base.

India is a diverse land with diverse regions, cultures and food habits. Which region in India according to you has the best cuisines?

Indian food never ceases to amaze me as every region has something very unique to offer. But at the same time I will have to be biased in saying that Punjabi cuisine is the best and I like Punjabi food the most.

Which is your favourite ‘Gharkakhana’? Do you cook at home sometime?

Aloo Mattar ki sabji is something which has always been my favourite food at home. I relish preparing as well as having it. I often cook it for my family and even they like it very much.

How often do you try out your own new dish? How far does experimenting help in this profession?

Experimenting does help sometimes, like in menu upgradation. Plus if you want to hone your skills as a chef, then experimentation is a must. You might come up with an innovative dish while experimenting and that dish might turn out to be a big hit with customers. So, keep on trying out different things.

If you ask me the frequency, then yes we do experiment once in every 2-3 months.

Any advice you would love giving someone aspiring to become a chef?

If you aspire to be a Chef, hard work and dedication is what you require to inculcate.

Any recipe you would like to share with our readers?

I would like to share my most popular dish with the readers – Crispy potatoes.

 

Ingredients

Potato 3pcs (Large one)

Corn flour 15 gm

Salt 2-3 pinch

Black pepper crushed 1tsp

Oregano 1tsp

Oil 500ml

Ginger paste 1tsp

Garlic paste 1tsp

Lemon juice 1tsp

Method for preparation

First peel the potatoes & cut into wedges

Then blanch the potatoes for 10 mins

Then mix all the above ingredients with the blanch potatoes

Deep fry till it turns golden

Take it out and serve hot.

Special dish of Vanaashrya – Laal Maas…….

– Samrita Baruah