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A while ago, Anton Ego, the fictional character from the beloved film Ratatouille, said: “I’ve never hidden my disdain for the famous motto, ‘Anyone can cook.’ But only now have I really come to understand it.” What does that mean? Is it? Not everyone can become a great artist, but great artists can come from anywhere. ” This also applies to our genius chef Niyati Rao. She herself cited the film, saying, “I support the quote in the movie that “anyone can cook,” but I would like to add something to that. It’s built with a lot of learning and an unconditional love for food.If you come home after a 14-hour shift, cook for yourself, and are still happy and excited, that’s because you love food. It’s a conditional love.”
Talking about her journey so far, she said, “I am an alumnus of Dadar Catering College, now called Indian Institute of Hotel Management (IHM Mumbai). That was always my goal.” I was then absorbed into the Taj Group of Hotels from the campus and became a culinary management trainee at the parent institution itself, where I had the good fortune to work at the prestigious Zodiac Grill and Wasabi by Morimoto. ” Ms. Rao believes that these places strengthened her skill set and inspired her to further her research and development in the culinary field. This also introduced her to the world of haute cuisine, where she learned the importance of technique in perfect sync with a focus on superior quality produce. “Then I started working at A Reverie in Goa.The owner was very keen on giving his chefs authentic experience and wanted them to work hard at every stage, so this “They were able to explore local markets that they had never been to before,” she added, “so they could become perfect chefs.”
The turning point in her career came when she secured a job opportunity at Noma, the world’s best restaurant, in Copenhagen. “It opened our eyes to the deep thought processes of some of the world’s best chefs, and the respect they had for their homeland, its ingredients, and the research behind it made the world appreciate them even more.” “Something clicked and I wanted to come back and discover my beloved motherland. And that’s how my journey with Ekaa (her restaurant in the heart of Mumbai, India) started. That’s how it started,” she said.
Speaking about where his love for this dish came from, Rao said: “Normally people take their children to the park, I wouldn’t say I didn’t go to the park, but my parents also took me to other places like chicken shops and mutton shops. Or the fish market, where you can learn various life skills, bargaining, understanding agricultural products, etc. that you will never forget.It is my duty to get a bucket full of crabs, so the annual crab I still feel very happy during festivals, when the whole family processes it and has a soulful experience.” Rao said, “I grew up thinking that food is magic. But if there is, one must learn to use it to its fullest. And I wanted to be part of this chain of happiness.”
Talking about the chef’s favorite meal, she says, “My mother makes a dish called rasgori ki amputi. It’s prawn curry served with piping hot rice and served with bombil fries and sol kadhi on the side. One meal, my favorite is the undiyu and dahi wada that my nani makes. No one makes it like she does, I’m saying that,” she concluded.
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