After graduating from M.S. Ramaiah Culinary Institute Bangalore in 2011, with special certificate in pastry making and European Cuisine, Chef Arun Kumar started working as a Sous chef with Mahindra Holidays before accepting a new challenge as Executive Chef with Maple hotel to open an Indian restaurant in Pune. The skills and learnings he gained allowed him to jump to Fidalgo Hotel in Panjim, where he worked as a part of a large culinary team and helped to hone his leadership skills and Global cuisine. He did serve Sarovar Hotels experimenting Indian Cuisine to the international clientele and is now set to plunge into local gastronomy at Araiya Palampur. His vision is converging on therapeutic virtues of ingredients native to Himalayas.
At Araiya, he encourages healthy but a gastronomic food experience and has curated a few dishes for fireless cooking and Zero waste cooking. Today with us, he was able to shed light on his core offerings and his slow cooking philosophy and other innovations at Araiya Palampur.
1. How has your hospitality journey at Araiya Palampur been so far?
Well, it is a very interesting and thought-provoking assignment. I’m exploring new opportunities with native Himalayan ingredients and their therapeutic values. We are in transit of setting up an exquisite gastronomic experience for our national and international guests.  We have evolved with some heirloom recipes which are locally grown; to mention Kalan ke pakode ( grass pea), Karalen (kachnar), Barah ki chutney(rhododendron),  seera (wheat), Tremble ki subzi (java fig) and chaccha(raw mangoes).We have vitalized cooking for families, as now this is in trend.
2. Tell us more about your slow cooking philosophy at Araiya Palampur?
We have curated the meal of celebrations of the Kangra called Kangari Dham which involves a considerate selection of ingredients and cooking slowly in traditional brass vessels which gives food a distinctive bouquet of flavours. We also have a specific slow cooked section of our menu which includes Dal Makhani (simmered overnight), Shank of lamb and chops , lean  meat and vegetable tandoor marination is allowed to rest for 12 hours to get the best macerations.
3. What are the current food and beverage trends that you think are timeless?Authenticity is timeless .I believe if we make the least amount of changes to the traditional Himachali dishes, they come out best. Soul Indian Cuisine shall always keep its spark bright. Climate conscious food- Keeping the health in mind this shall be a everlasting mantra for ideal routine. Vegan diets- I see a considerable change with what people believe and follow. Special dietary requirement of menus. non alcoholic beverages- the youth has never failed to demand of this beverage. botanical infusions of beverages.
4. What are the sustainable initiatives taken by the food and beverage department of the hotel?Â
- Low carbon footprint- we majorly rely over locally sourced ingredients, for our seasonal selection of food menus.
- Root to shoot cooking- we believe in minimal wastage of food ingredients.
- Fire less food- we are creating a new array to our wellness cuisine.–Innovative usage of the Himachali berries for creating a detox beverage menu.
- Zero single use Plastic initiative. Including cling wraps.
- Save Potable water and usage of energy efficient power consumption practices..Â
5. Has there been any collaboration with any international chefs? If not, then does the hotel intend to do so?
No, we have not planned anything of this sort so far. Our COO Murlidhar Rao is the resource for international upheaval of food and beverage dimension. Â
6. What are your future plans and what new changes do you plan to make in the kitchen?
We are part of GHA (global hotel alliance),our focus shall be authentic and to provide a live local experience to our valued guests. We are building safe serve work environment.
