Chef Atul Lahkar is a household name in the culinary world and a sole representation of Assamese Cooking in the global map. With 25 years of culinary and gastronomy journey, he has been enriched with in depth knowledge and understanding of this region that now needs to be utilized and explored for commercial travel and food purposes.
- How did your collaboration with ITC Grand Central Mumbai come up? is there an interesting backstory for the readers?
My visit to ITC Grand Central is to curate an exclusive menu for the North Eastern Food Festival, hosted in their all-day dining restaurant ‘Hornby’s Pavilion’. So far, I am just loving the sheer enthusiasm of Executive Chef Paul Noronha and his team in the ITC Grand Central Hotel in Parel, as they keen in understanding the flavours that I am introducing in Hornby’s Pavilion during this festival
I look forward to many more such curated festivals with the brand ITC, which promotes the diverse flavours from the various parts of India.
Chef Atul Lahkar.
- How has your culinary journey in the hospitality industry been so far?
I have been in love with our traditional cuisine since my childhood. As I loved eating simple, less spicy food; the assamese cuisine was the best for me. It is rich in herbs and less of spices as ingredients.
The hospitality industry has been very welcoming to the North Eastern flavours and the showcase I have done in many other reputed hotels in the past and I feel proud that from international Celebrity chefs Gordon Ramsay to late Anthony Bourdain, and Indian celebrity chefs Vikas Khanna to Sanjeev Kapoor, whenever they wanted to explore the ethnic cuisine of Assam, they have approached me and I could spend some good time with them unveiling the North Eastern Food and its flavours in the truest form.
- What do you think about International Celebrity Chef collaborations with the Indian Hospitality sector and vice-versa? Have you gotten the chance to do the same?
Collaboration with International Celebrity Chefs and famous personalities, definitely amplifies the reach of our cuisine from the remote corners of North East India worldwide. And with such special projects with ITC Hotels, definitely the regular guests, gets a break from the regular flavours or a chance to introduce themselves to new delicacies from a different part of our country.
Yes, I had many instances wherein I have been associated International Chefs and famous celebrity chefs from our country.
International Celebrity chefs Gordon Ramsay to late Anthony Bourdain, and Indian celebrity chefs Vikas Khanna to Sanjeev Kapoor, whenever they wanted to explore the ethnic cuisine of Assam they have visited the gateway of North East India and have been exploring the roots of this cuisine in depth with me.
Please do check out this YouTube link for your quick reference , my association with Chef Gordon Ramsay https://www.youtube.com/watch?v=VD2ssZawXKY&t=51s
- Since Hotelier India is all about Hospitality and the people within this industry, what would be the one piece of advice you would like to give to the young Hoteliers out there?
People are the power of this beautiful people’s industry known as the hospitality industry. And my only message to each one reading this piece is ‘Let your passion fuel your work, and the reach of your work over the years will be magnum’
- Since mock meat has been trending in the food and beverage industry lately, do you incorporate the same in your cooking? What are the current food and beverage trends which you thoroughly follow?
I don’t use mock meats in any of my preparations. Definitely it is a good initiative by the millennials and with the technology advanced. However, I would like to stick to the basic roots of my cooking using locally produced vegetables, meat and less of spices.
The latest food and beverage trends have been modified and well advanced in the industry. However, the beauty of the north eastern cuisine is its simplicity in its diversity. And I personally don’t want to introduce any new trends that will dilute its exclusivity as a cuisine.
- Since traditional Assamese cuisine is your comfort food, how have you acknowledged it with people who have tried and tasted Assamese cuisine for the first time?
Traditional Assamese cuisine is definitely a comfort food, and can be enjoyed thoroughly every day. People from various corners of India have embraced the flavours of North eastern cuisine. Dishes to name a few pork cooked with bamboo shoots, fish wrapped with banana flowers, smoked potato mash, papaya alkaline has been voted as the much loved assamese dishes over the years.
- From Chef-to-Restaurant owner, tell us more about your entrepreneurship, has your perception of the hospitality industry changed since you started running your own restaurant?
I am an owner of two restaurants in Assam which serves ethnic cuisine of Assam, Café’ heritage Khorika and Café Hurum.My journey as an entrepreneur started in 2005, when I became a food consultant for a restaurant named Delicacy. And in 2007 I opened my very own restaurant.
The hospitality industry has evolved tremendously in terms of designing new menus, fusion of food, pairing beverages with food and also now digitised menus.
- Has your passion for photography helped you achieve any innovative ideas/design for the food you plate?
My love for photography has helped me connect with food even better. The way presentation is done, while plating should be visually appealing. And this criterion mainly drives the influencer marketing.
Years ago, food served was in a simple and a plain format. But now the same dish for example a yellow dal prepared by me, will be garnished with some seasonal greens, that allures the guests to try more of it.
- Are you looking forward to more collaborations with ITC Hotels in the near future?
Definitely yes! ITC Grand Central is centrally located hotel in Mumbai and the response of the localities staying in the vicinity towards this festival has been overwhelming. This is a Responsible Luxury brand, which encourages Local Love that is a good thing. I look forward to many more such curated festivals with the brand ITC, which promotes the diverse flavours from the various parts of India.
