Chef of the Week: Chef Prashant Chipkar, Government Chef and Culinary Director at Masti, Dubai

We’re excited to showcase this week an excellent Indian chef: Prashant Chipkar. Prashant is at present primarily based in vibrant Dubai and is the culinary director at Masti, a cocktail and Indian fusion delicacies restaurant.

Prashant has a world trade expertise having been a part of some the perfect kitchens in Mumbai, Goa, Geneva, and Bangkok.

Let’s hear it from Prashant.

1. Please inform us a bit about your self and your ardour for cooking. 

I used to be uncovered to cooking at a really younger age as my aunt owned a resort in a vacationer hill city referred to as Mahableshwar. Visiting her in my holidays and spending the times trying into how a resort kitchen labored peaked my curiosity in cooking.

The extra I learnt about it the deeper I fell in love with meals, components, methods, and the remaining is historical past. I’ve been within the trade for 16 years and nonetheless really feel I’m a pupil of the craft. 

2. What impressed you to grow to be a chef? 

My aunt Mohini Kotharay was my earliest affect for me to grow to be a chef. I used to be very clear on my path once I was round 14 years outdated and knew that this was my calling.

My aunt’s ardour for meals, the standard components, and data of dishes and their historical past really impressed me. I began taking a look at meals fully otherwise after spending all these years together with her within the kitchen. 

4. Inform us about your work at Masti Dubai. What’s the idea and what was is the inspiration for this 
season’s menu? 

Masti means enjoyable and mischief. “Masti” showcases a unique aspect of India, which in all probability folks don’t learn about. It strives to point out the fashionable artwork and craft of a nation that’s deeply rooted in custom and tradition. This kinds the very heart of the menu improvement.

Every dish at Masti is deeply rooted to India, the dishes are steeped in acquainted Indian flavors but are trendy. 

The idea for this season’s menu is world Indian. We’re taking widespread dishes from all over the world and making it our personal. The dishes look trendy however have some acquainted Indian taste to it. Some dishes look conventional and have a unique taste. On the finish our goal is to develop a menu which appeals to everybody.

5. What’s the most well-liked merchandise on the menu? 

One of the crucial widespread dishes on the menu at Masti is Blackened Rooster. The dish is a homage to an especially rear breed of rooster present in central India. The breed has a really darkish meat in comparison with the chicken of different rooster breeds.

Our Khadaknath-inspired Blacked Rooster is served on a base of fermented blackened bean sauce. The rooster breast is full of a mixture of mushrooms, cottage cheese, and quite a lot of spices. It’s then marinated with an activated charcoal powder, yoghurt, and tandoori spices. The rooster is then cooked in our conventional coal tandoor.

Blackened chicken
Blackened Rooster; Photograph credit score: Chef Prashant Chipkar

6. Inform us a bit about Goan delicacies. What makes it particular and what are the highest Goan dishes we completely must attempt? 

Goa has a really distinctive affect on its culinary scene. Because it borders Maharashtra their delicacies has been closely influenced by Maharashtrian tradition.

The opposite main affect on Goan delicacies is that Goa was a Portuguese colony till 1961. The vast majority of the inhabitants are catholic Christians and the 2nd highest are referred to as Goan Hindus.

Whereas the curries got here from Hindu custom, the pork vindaloo makes use of components like toddy vinegar that are a Portuguese affect.

Being on the coast, seafood is basically massive in our delicacies and as one travels additional inland, meat takes heart stage of our weight loss program. Pork Vindaloo and Rooster Xacuti are some land dishes, and dishes like Goan Fish Curry and Ambot Tik are made with the freshly caught fish of the Arabian sea.

7. What do you regard because the quintessential Indian ingredient? 

Chef Prashant Chipkar
Chef Prashant Chipkar; Photograph credit score: Chef Prashant Chipkar

India is a really numerous nation: each 50 kms the delicacies, tradition, language, weight loss program, and traditions change. Our range is our best power. Being a Goan Hindu the quintessential Indian components for me could be coconut and kokum: whereas for a household from Bengal, it might be mustard, and for a household from Kashmir, it might be their well-known chilies, saffron, and dry nuts. 

8. You’ve labored at many various high eating places in Dubai, Bangkok, and Geneva. How necessary is a world expertise to a profitable culinary profession? 

My preliminary coaching was in Indian kitchens, working in Geneva and Bangkok was a tremendous expertise merely due to the best way the kitchens have been designed and the way sure processes within the kitchen have been carried out on a day-to-day foundation.

I discovered a variety of these processes improved my effectivity within the kitchen and in addition launched me to new methods, each cooking and group and in addition publicity to new components that I used to be not very accustomed to. I discovered the way to use them and this ultimately helped me to be extra artistic with my very own tradition and the dishes I’m extra accustomed to and in addition it gave me a broader perspective on how I might use sure methods that aren’t acquainted to Indian delicacies to my benefit 

9. How is the culinary scene totally different in locations like Dubai in comparison with Geneva or Bangkok? 

Masti Restaurant in Dubai
Masti Restaurant in Dubai; Photograph credit score: Masti Dubai

Dubai is a melting pot of assorted cultures. It’s additionally thought-about to be the middle of the world due to his location and its proximity to Europe and Asia. Among the greatest cooks from all over the world have a presence within the metropolis. When it comes to produce, meat, spices, and herbs, Dubai in all probability has all of it. Thus, there’s a wider selection of components that one can supply.

The aggressive panorama within the metropolis is fiercer than I noticed in both Geneva or Bangkok. One can get an reasonably priced Indian meal for lower than $10 to an 18 course Indian journey from a Michelin-starred chef for $150.

Dubai covers all cuisines and costs so far as a meal goes. This was not like Geneva and Bangkok the place most Indian eating places have been positioned in a selected worth level. Finally the folks of Dubai are very nicely travelled, and so they know what an excellent dish is.

10. How do you keep related in a extremely aggressive meals scene like Dubai? 

To remain related, one actually wants to know the inspiration of the model. 

What does it stand for and what expertise does it promise to company who come to the restaurant due to it? 

Each dish wants to hold that story. As cooks, analysis is steady. We attempt to be taught extra of our tradition and on the similar time perceive what different cooks are doing and studying from them about how we will use sure concepts in our kitchen.

11. As a extremely achieved chef, what units a high chef other than the pack? 

Onerous work, self-discipline, a will to all the time be taught, and main by instance are among the qualities all cooks ought to need to set them other than the pack.

Chef Prashant Chipkar

12. Do you will have a signature dish or a favourite dish that you just get pleasure from cooking?

Considered one of our signatures at “Masti” within the Tuna Bhel Tartare. We needed to create a dish that might remind folks of a really well-known road meals widespread all around the nation referred to as “Bhel”, however on the similar time preserve the tuna because the hero of the dish.

The crispness of the sev (crisp chickpea noodles) and the candy and bitter flavors of the tamarind chutney actually elevate the tuna, which is served with some guacamole. So as to add complexity the tuna Bhel is encased in a flavorless sugar ball. The ball is then damaged by company at a desk aspect utilizing a spoon, revealing all the weather of the dish. 

Tuna Bhel Tartare
Tuna Bhel Tartare; Photograph credit score: Chef Prashant Chipkar

It’s my favourite dish to make as each time I’ve served it to folks making an attempt the primary time. I might see the ingredient of shock of their eyes.

Tuna Bhel Tartare
Tuna Bhel Tartare; Photograph credit score: Chef Prashant Chipkar

13. What’s the perfect meal you’ve ever had? 

The Greatest meal I ever had was at ABAC by chef Jordi Cruz in Barcelona. We tried the chef’s tasting menu and every dish shocked me. The flavors and methods used for the menu present the culinary genius that Chef Cruz is. Each plate was “scrumptious”. 

14. Your greatest piece of recommendation for novice cooks? 

The preliminary years are going to be robust, but when used nicely they are going to kind a strong basis for future success. They’re no substitutes for arduous work.

Chef Prashant Chipkar

Cocoa Roasted Lamb
Cocoa Roasted Lamb; Photograph credit score: Chef Prashant Chipkar
Gulab Jamun Brulee Carpaccio
Gulab Jamun Brulee Carpaccio; Photograph credit score: Chef Prashant Chipkar
Mango Kulfi
Mango Kulfi; Photograph credit score: Chef Prashant Chipkar
Mango and Chocolate Cheesecake
Mango and Chocolate Cheesecake; Photograph credit score: Chef Prashant Chipkar

Chef Prashant Chipkar
Masti Dubai Fb | Web site