What happens when five of India’s leading female chefs collaborate? It’s magic, masti and magnificent food! Chefs Pooja Dhingra from Le15 in Mumbai, Doma Wang from The Blue Poppy in Kolkata, Mythrayie Iyer from Farmlore in Bengaluru, Vanshika Bhatia from Omo Café in Gurugram, and Nooresha Kably from Izumi in Mumbai came together to weave a 5-course degustation for The Power Play presented by Masters of Marriott Bonvoy and Culinary Culture at The Ritz-Carlton, Bangalore. What followed was a playful chat with the powerful and highly endearing women whose camaraderie was the cherry on the cake!
India’s 5 Leading Female Chefs Curate A 5-Course Degustation
“Comforting and tasty” was the theme behind the exquisite 5-course meal laid out in front of us at The Power Play on December 7. Chefs Vanshika Bhatia and Pooja Dhingra, during a roundtable with Curly Tales earlier, had mentioned reeling back their need “to do too much” and instead focus on their strengths— to serve delicious nostalgia-evoking food with finesse.
For Momo Queen, Doma Wang, it was all about introducing diners to her culture through her authentic Tibetan momos. The first course helmed by her, Mutton Momos and Squash Momos, served with fiery chutney and a soothing bowl of soup invigorated our senses and left us satiated. The perfectly spiced minced meat and veggies and the ultra-thin hand-rolled skin of the momos were commendable.
The second course—Lycopene Over Pumpkin—by Chef Mythrayie Iyer captured the allure of Farmlore on a plate. While I couldn’t have enough of those succulent scallops, the kokum and Byadgi chilli glaze was truly lightning in a bottle.
For the third course, I dug into meaty Butter Grilled King Mushrooms topped with raw mango pepper sauce, cooked by Chef Vanshika Bhatia. Mopping the umami sauce with the warm focaccia bread, reminded me of her intention to present her best dish! It’s no surprise that it is!
Chef Nooresha Kably of Izumi delighted us with a hug in a bowl — Spicy Miso Ramen, the fourth course of the evening. The spicy miso and sesame broth with charred veggies and homemade noodles perfectly complemented Bengaluru’s nippy weather. “Female energy, love, warmth and the food,” was what Nooresha wanted her diners to take away from the meal.
Sealing the evening on a high was Chef Pooja Dhingra’s Rose and Mixed Berries Tres Leches topped with her signature Le15 macaron. We lapped up this dessert. In other words, we ate and left no crumbs!
Pooja Dhingra Speaks To Curly Tales
1. How has your experience been collaborating with such renowned chefs in ‘The Power Play’?
I think all of us have been doing chef collaboration dinners. But this one really feels special as it’s the first time five women are coming together. It’s so nice to be out of your own space and your own kitchen and just be thrown into this space. We all really had fun. So yeah, I’m grateful to be hosted by The Ritz-Carlton, Bangalore.
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2. What do you expect your diners to take away from this meal?
With my desserts, it’s always about comfort and love. That’s the feeling I’d want everyone to end their meals with.
3. As MasterChef India fans, we were delighted to see you on the show! How has your experience been as a judge?
I had the best time!
It was an outworldly experience for me to share the same stage with chefs, whom I have loved, on a show I have grown up watching. Like you dream about this kind of stuff!
I’m not a trained professional TV chef, so I had a lot to learn about like camera angles. But I was also allowed to be myself, which was lovely. So, my experience was great.
Will I do it again? I’m not sure yet.
I would probably come back as a guest judge, maybe.
My main business is Le15 which will turn 15 years in March. So, you know it’s a lot of pressure and a lot of work. Balancing everything becomes really challenging for me. So, whatever I can do, I will do.
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(“Give us some BTS secrets,” I prod, as an ardent MasterChef fan)
From last season? (Pooja laughs)
On the first day of filming MasterChef India S8, we were standing on the stage and I held Chef Ranveer (Brar) and Chef Vikas’ (Khanna) hands and I said, “I need your energy. I need your kindness and support”. And we stood there and did this…(Pooja demonstrates holding their hands and shaking them like an energy exchange).
And then Chef Vikas went round and round and we started doing ringa ringa. Every morning, for the next two months, we started shoot with this ritual.
They (Vikas Khanna and Ranveer Brar) took so much care of me and really made me feel welcome. There wasn’t even a single day where I felt like I didn’t belong. We’d eat our lunches together. We’d share stories. I don’t know about other seasons, but I really felt like all the home cooks in this season connected so well.
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There was a lot of love and respect amongst everyone, including the judges and home cooks. I can see this post the show as well. So, that’s been amazing.
3. We recently came across pictures of you hanging out with Queer Eye’s Tan France. A collab we weren’t expecting! Give us the tea on what went there.
I did!!! (Laughs gleefully with an infectious childlike enthusiasm)
There’s no tea. He was visiting India and I met him at a dinner at Sonam Kapoor’s home. Since Tan bakes and cooks a lot, we kind of hit it off! He wanted me to show him around Bombay for a bit. So, I took him to have dosas and some desserts in Bandra.
And he’s amazing. He is hilarious. And you know, I’m a big fan. So, it was a great moment for me too.
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(We spent a few minutes fangirling over Tan France)
He’s exactly like what you see on the show, if not better.
Rapid Fire Questions
1. Must try desserts for anyone ordering from Le15 for the first time
Nutella Brownie Macaron
Dark Chocolate Sea Salt Macaron
Strawberry Cream Cake
2. Your go-to restaurants
In Bengaluru
Lavonne Café
In Mumbai
Bombay Canteen
O Pedro
La Loca Maria
Bombay Salad
4. A kitchen spice you cannot do without
While I don’t use spices in desserts, I do love black pepper.
5. A dish you find overrated
Dubai Chocolate (Knafeh Pistachio Chocolate)
6. A dish you find underrated
Old-school Chocolate Cake
7. A dish from Bengaluru that has a special place in your heart?
Biryani from Nagarjuna
Dosa from The Rameshwaram Cafe
Desserts from Corner House Ice Creams
8. Your favourite travel destinations
Oh my god! It’s a tough one. I love travelling!
Paris feels like home.
I love Japan! I have been there four times. And I also climbed Mount Fuji last time. I’m climbing it again next year.
I really want to go to Bali. That’s on my wishlist.
In India?
So many! I went to Amritsar last year and visited the Golden Temple. It was such a fabulous experience.
I went to Bhubaneswar in March this year for the first time. Another insane experience!
We went to the Jagannath Puri Temple. I have been to a lot of temples.
I visited Vaishno Devi Temple on foot. And then had Rajma Chawal at the top of the mountain, made without onion and garlic. It’s the best-tasting Rajma you’ll ever eat.
It’s blessed! You should try it!
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9. Which dish comes to your mind when I say
– Vikas Khanna
Egg whites. That’s all he ate for three months.
While shooting for MasterChef India S8, he just ate egg whites.
-Chef Ranveer Brar
Oh! I would say Biryani.
Complex, but very comforting.
-Sonam Kapoor
Dark Chocolate Hazelnut Crunch Cake because it has many different layers and is full of surprises.
You don’t know what you’re going to get.
-Masaba
Parle-G Pudding.
Something with biscuits.
So simple, unique, nostalgic and comforting. But you can make it really stylish.
-Bhumi Pednekar
You’re asking me really tough questions! (We laugh)
Passion Fruit Pavlova.
Crunchy, sweet, filled with many different flavours like many different facets of her personality.
– Pooja Dhingra
I’d be a Passion Fruit Macaron
Roundtable With The Power Play Team
1. A one-line advice for aspiring chefs and restaurateurs
Nooresha Kably (Izumi, Mumbai)-
Can’t be a better time than now. So, get started.
Mythrayie Iyer ( Farmlore, Bengaluru)-
Trust the process.
Doma Wang (The Blue Poppy, Kolkata)-
It’s not going to be easy. But don’t give up. We’ll get there eventually.
Vanshika Bhatia (Omo Cafe, Gurugram)-
2. What are the qualities that helped you get to where you are today?
Nooresha Kably (Izumi, Mumbai)-
I have a garment background, it was my first job. I have learnt to have an eye for detail.
You can’t miss the small things and think you’re going to make the big thing. It’s a combination.
Mythrayie Iyer ( Farmlore, Bengaluru)-
A couple of things we say on a day-to-day basis in our kitchen is—
Discipline.
And, what got you here, will not get you there. So, you have to push boundaries.
Doma Wang (The Blue Poppy, Kolkata)-
No work is small. Dignity of labour is so important because I still pick up plates when I see them on the table. I’m okay to do anything. That’s something which is still a social stigma in India which is not the case in other countries across the world.
Vanshika Bhatia (Omo Cafe, Gurugram)-
I never look at the time. I have to get my work done properly and I will never look at how many hours I’ve spent. That’s something I feel is lacking in the current generation of chefs. Get your work done properly and in a very precise manner. And if it’s not done correctly, do it again.
Pooja Dhingra (Le15, Mumbai) –
I think for me it’s perseverance and grit.
When you run a business for so long, you’ll have a lot of failures. You’ll see a lot of tough days. But how do you stand up when you fall? That’s what matters to me.
Cover Image Courtesy: Supplied and Sanjana Shenoy
For more such snackable content, interesting discoveries and the latest updates on food, travel and experiences in your city, download the Curly Tales App. Download HERE. First Published: December 11, 2024 6:06 PM