Bali Hardik - I Believe My Love For Travel And Cooking Made Me Choose This Profession (3 Michelin Star Chef From India)

Bali Hardik

"Every time you eat food, you are not just tasting the dish, but also experiencing the culture of its source community and its evolution. It is true when they say that food indeed is a mirror to our society..." says Chef Bali.

Born in Delhi in 1986, raised in Gujarat & Bombay, Chef Bali Hardik hails from an affluent well knitted family - where love for food & travel was always acclaimed and cherished. 

Chef Bali's love for discovering new 'flavours' and his passion for cooking for family and friends in his early teens, led him to pursue a degree in Hotel Management at IHM, Aurangabad with training exposure at The Taj Mahal Palace & Towers Mumbai and The Taj President Mumbai - thus forming the path towards becoming a professional chef.

Holding the honour of training under a 3 Michelin Star restaurant Chef Eneko Atxa at Azurmendi, Spain which was awarded the 14th best restaurant in world by "The World 50 Best Restaurants" in 2019, Chef Bali also has a decade of hands on experience in some of the most iconic kitchens of the country and world class restaurants across hotel chains like - The Oberoi Hotels and Resorts, Hyatt Corporation, The Taj Hotels, Resorts & Palaces and The Leela.

1) Tell more about yourself, background and journey? 

Coming from a foodie Punjabi family born in North of India in Delhi and brought up in western India in South Gujarat and Bombay gave me wings to try variety of regional flavors. 

Most of the kids used to be inclined towards outdoor sports but due to health reasons I found activities in house and so as a kid cooking became a hobby and slowly turned into passion.

From playing chess at State level to painting to cooking, took a lot of time and came to me naturally. I realized patience and perseverance is the key.

Suddenly, I started seeing a lot of travel and food shows, which made me, understand a lot about culture, traditions and concepts which I was able to connect to my food too. 

 

2) What led you to take up this career?

 

I believe my love for travel and cooking made me choose this profession.

Being a chef has luckily given me the means to travel and is a global passport to connect to the people around the world. Having that skill set has kind of matched with my desire to travel and allows me to go to new places.

Travelling allows me to immerse myself into new cultures, traditions which has helped me to be more patient. I always tell people too much hurry spoils the curry. 

Take your own time, ignore your instinct to rush. This has helped me in my travels too. Now I have learned to slow down which makes me experience and appreciate the cultures and traditions around me more.

I keep sharing my travel pictures and experiences on my Instagram handle @balihardik_ & @foodspace_bybalihardik which motivates youngsters and also adds to their quality knowledge.

 

3) Is there a difference in attitude while cooking professionally and at home?

To be honest, you’ve got to love cooking and be able to enjoy it whether cooking professionally or cooking for loved ones at home.

It is a kind of satisfaction and looking at the joy on people’s faces is what I look up to and it makes my day.

 

4) Can cooking be learnt at culinary school or natural talent is required?

Cooking is a talent which is improved by learning and honing skills. A formal education definitely refines your thought process and defines your sill sets.

Above education, you must innovate with food and keep taking risks and push your own boundaries which can be taught – you need to find your inspiration yourself.

 

5) How do you manage your own drive to eat as a chef?

I am not much attached to any particular cuisine. Meal has to be honest and fresh with the right blend of flavors. 

It can be a dal and paratha on Delhi Jaipur highway or bajri rotlo with rigna nu orlo on SG highway or a good bowl of thupa in a small Tibetan corner -  I love them all.

Emotions and effort is what matters what and where I eat.

 

6) Which dishes are your favorite?

Rajwadi Khichdi with tadka dahi, Kadi Chawal are similar comfort food are handy meals for me. But I love eating Japanese and Thai flavors’ too.

       

7) Is it simple to prepare dishes?

Innovation and Experimentation is the key.

For innovation it is really important that you understand where it all began from. For a beginner, knowing the basics will give you an advantage. 

And the love for cooking will always be helpful. Keep working, reading and trying new things since the industry is changing so rapidly it is important to be open to new ideas and learn new techniques. 

If you are open to learn and explore, preparing dishes will always be simple.

 

8) Is being a chef financially rewarding?

Being a chef requires physical and mental stamina. There is intense pressure and long grueling hours with demanding travelers with dietary preferences these days.

It is not a very financially rewarding job but the satisfaction one gets by cooking and travelling makes it overpower anything else…its an experience and money can’t buy it.

Interviewed by - Sugandha Dhanawade