These Mumbai chefs have led to the widening of the city's culinary image. Take a look at thier names and drop in to thier restaurants and studios for a food trail
Ranveer Brar. Pic courtesy/ Ranveer Brar Instagram account
Mumbai's love affair with food found new horizon with time. Thanks to these celebrated chefs, who widened the city's culinary picture with their experiments and innovative cooking. Here goes the names:
1. Ranveer Brar: An Indian chef, TV host, food judge, and food stylist, Ranveer Brar is a popular name in the culinary world. Ranveer Brar is known the share simple recipes in the easiest steps ever. His new all-vegetarian offering housed inside an art gallery in Kamala Mills comples at Lower Parel satisfies with eclectic flavours that are bound to find their way to a carnivore's heart, too. Inspired by the local kebab vendors at Lucknow, Brar has experimented with everything, from indigenous foods to unique ingredients spanning across India and the world.
Rakhee Vaswani. Pic courtesy/ Rakhee Vaswani Instagram account
2. Rakhee Vaswani: The popular Cordon Bleu-trained chef is a teacher for everyone aged between 8 and 50 years. She is also a popular name amongst Bollywood celebrities who has taught big shots like Malaika Arora, Arjun Kapoor, and Kriti Sanon. Rakhee, who began her culinary journey at the age of 11, is now the proud owner of Palate Culinary Studio, located in Santacruz, Mumbai.
Vikramjit Roy. Pic courtesy/ Vikramjit Roy Instagram account
3. Vikramjit Roy: After spending several years honing his cooking skills on the five-star circuit like Intercontinental Eros, Taj Mahal Hotel, the chef now let’s some of his playful personality trickle into the dishes he plates up. Even after experimenting with his playful personality on the plates, he ensures that food is high on technique, but Roy. Vikramjit Roy is presently helming the kitchen POH in Kamala Mills at Lower Parel.
Bhairav Singh. Pic courtesy/ Bhairav Singh Instagram account
4. Bhairav Singh: Chef Bhairav Singh of InterContinental voyaged across India to discover ingredients and spices indigenous to a particular state and make kebabs out of those. He has tried to break through the traditional kebab variants like Malai, Tikka, Sheekh, and Harabhara. Therefore, he travelled across India to discover ingredients and spices indigenous to a particular state and make kebabs out of those.
Rishim Sachdeva. Pic courtesy/ Rishim Sachdeva Instagram account
5. Rishim Sachdeva: He is none other than the Executive chef at Olive Bar & Kitchen, Bandra. He is a lover of seasonal ingredients, who bends towards classic techniques like fermenting and preserving. Rishim has some offbeat fascination towards food and cooking. He loves off-the-heat cooking, and enjoys working with difficult chops of meat. According to Sachdeva, taking out an ingredient is more innovative and adds on to the flavour of the food rather than adding an ingredient.