Chef Pankaj Raut believes that creating a new dish is like creating a patent. It takes the same R&D. It’s probably this hard work that reached him the position of Head Chef at Hopping Chef.
I was born and brought up in Mumbai.
Since my childhood I had a very keen interest in cooking as I used to help my mother in the kitchen. This slowly and steadily enhanced my passion for food and showed me the right path of becoming a chef.
My mother is my biggest inspiration and since my early days she always encouraged me to be in food industry.
As I mentioned my love towards food was tremendous. I remember the first time I had made Dal, I was 13 years old. I could feel the connect toward food which later became my profession. Now it’s been six years in the Food Industry as a chef.
I believe creating something is more like a patent to me which involves lots of research, spade work and cooking.
I feel one can only enjoy cooking if it is his own creation. Creating new dishes is like sharpening my sensibility.
I strongly feel that preserving the authenticity of cuisine is must. As it is the base to the future inventions and creations. Authenticity of cuisine is like a road to new horizon.
As a chef it is very difficult to choose a particular dish having said that, for me there is only one dish which blows my mind and it is something which I can have anytime of the day, that is, Malwani Prawn Curry with Bhakri and Steam Rice made by my mother.
For me all there is nothing like least favourite but the only concern which spoils my mood is overcooked and undercooked food. Moreover the technique of cooking is very important.
It's been almost a year in Bangalore.
I am in love with the nightlife of Bangalore in terms of restaurants, food, culture and diversity.