Wednesday November 13, 2019

Diversity in cuisines is good for development, says a chef

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British chef, Adam Simmonds, says adopting varieties in cuisines is for the betterment for the country
Diversity in cuisines is good for development, says a chef. wikimedia commons

New Delhi, Dec 28, 2017: Chinese, Indian and Spanish dishes are welcomed with open arms in the UK, says British chef Adam Simmonds, who also believes that having a diverse cuisine is good for the development of a country.

Asked which cuisine is most popular in London, Simmonds told IANS here: “It has become so diverse now. In London, it is so multicultural. There are so many amazing Chinese, Japanese, Indian and Spanish cuisines available. They are just growing massively. The UK as a whole, and not just London, has some of the best cooking in the world for sure.”

“It is only enhancing the UK as a Mecca for food. Every country needs to develop and to have different cuisines… the whole thing is brilliant,” he added.

The owner of The Test Kitchen, which is a pop-up located in Soho, London, was here for the launch of Gurugram-based delivery-cum-dine-in kitchen concept — The Trial. It is a blend of chefs, entrepreneurs and innovative food concepts.

“What I am trying to do back home is to try to bring interaction from the restaurant into the kitchen. There are no barriers. It’s about engaging the customer more within the cooking,” he said.

And that’s what he is trying to do at The Trial.

“There are three types of chefs here. If the concept fits, one of us will work on it,” said the chef, who enjoys cooking Scandinavian food.

“It is a concept that I believe in. So, I thought it was a great project to be involved with. Indians are travelling more. They go abroad a lot. They like the style of food; so why can’t something like that work in this country?”

After his maiden visit to India earlier this month, he hopes to return to the country soon and learn more about the indigenous spices.

“I would like to learn how to work with spices properly and to understand it. In my next trip, I would like to see some grassroot stuff to help me understand more about the culture and food,” said the chef, who has been to The Maldives, Denmark, France, Spain and Netherlands.

Simmonds believes there is a “skill-set” in cooking .

And there’s a “great skill level in cooking fish” which is why he likes to prepare dishes with fish as the star ingredient.

He is also a fan of food that is very light and not too robust.

“With the lightness, you get to know all the flavours. If there are just two to three items on the plate, you can showcase your skill set. You can’t hide behind the flavours. It’s about making it clean and vibrant,” said the former head chef of Ynyshir Hall, which won a Michelin Star in 2006.

But it’s not easy being a chef.

“There are long working hours, it’s stressful and you are criticised. You are constantly judged on each and every dish. People think they know more. It is quite difficult sometimes, but you have to accept it,” said Simmonds.

“If you do crack it and enjoy it, it’s the best industry to be in,” he added. (IANS)

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Celebrity Chef Kunal Kapur Turns his Attention to Green Coffee

How did he get involved with this initiative and what has been his role so far in promoting green coffee?

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Celebrity, Chef, Kunal Kapur
Another way to use green coffee is by adding it in cupcakes, cold brews and even milk and cereals," Kapur told IANS in an interview ahead of the International Coffee Day on October 1. Pixabay

He’s curated a ‘satvik’ meal for Prime Minister Narendra Modi and German Chancellor Angela Merkel, hosted four seasons of MasterChef India and an 18-episode “Pickled Nation” TV series. Now, celebrity Chef Kunal Kapur has turned his attention to green coffee that he says “has a neutral flavour, giving it the added advantage of being versatile”.

“I have prepared cookies using green coffee powder and they are fantastic. Because the taste of green coffee is unlike roasted coffee, it can easily blend into different foods. Another way to use green coffee is by adding it in cupcakes, cold brews and even milk and cereals,” Kapur told IANS in an interview ahead of the International Coffee Day on October 1.

How did he get involved with this initiative and what has been his role so far in promoting green coffee?

Kapur first got introduced to green coffee when he was out of the country travelling, and his initial research was not encouraging — it was a beverage that was not highly spoken about.

Celebrity, Chef, Kunal Kapur
I have prepared cookies using green coffee powder and they are fantastic. Pixabay

“While there was a certain amount of education involved, not many focused on its flavour and taste. This is a unique beverage that is mild in taste (unlike your regular roasted coffee) with a distinctive aroma. While there is availability of the product, there is also a certain understanding that is needed in terms of its preparation, the experience of drinking it and most importantly, the health benefits it offers. Therefore I hope to encourage people in starting to include this in their daily routine by just making a healthier choice with a healthier coffee,” Kapur explained.

How does one extract green coffee?

Coffee beans are actually green seeds with a bright red berry inside. When it is roasted, it turns the seeds brown, giving it a certain aroma along with the flavour of coffee. For the green coffee bean extract, the seeds are left unroasted and when soaked, it creates a concentrated extract which is known as “green coffe”.

In other words, green coffee is coffee beans in their natural form. There are various forms to consume green coffee. One of the easiest ways to have it is through coffee powder which is soluble in water and easy to prepare, Kapur elaborated.

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What are the benefits of green coffee?

Green coffee is lower in caffeine and is not only packed with health benefits, but is also great to taste, Kapur said, adding that since it is made with only unroasted beans, it does’nt taste like traditional roasted coffee.

“It has a neutral flavour, giving it the added advantage of being versatile. Green coffee beans have up to 3X antioxidant power than regular coffee, making it a naturally healthy alternative. A natural antioxidant called Chlorogenic acid that is present in green coffee not only protects your health, but also keeps your skin healthy. Moreover, it aids in weight management and helps regulate metabolism, amongst various other benefits,” Kapur said.

Celebrity, Chef, Kunal Kapur
Because the taste of green coffee is unlike roasted coffee, it can easily blend into different foods. Pixabay

What is its future?

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“I feel green coffee is just a start towards the growing demand in the health segment. There is a huge push needed to make people aware about the availability of healthy alternatives. There are innumerable choices present in categories ranging from breakfast to snacking as well as main meals. Green coffee, oats, coconut, vegetarian protein, moringa etc. are some very unique offerings now available,” Kapur concluded. (IANS)