Chef Eshaan Nagpal - The Best Thing About Our Food Is How We So Effortlessly Create Layers of So Many Flavours in a Single Dish (Chef and Content Creator From India

The only challenge I face as a content creator is understanding what kind of food content will people like and for that I keep experimenting with my content. Plus I have been very blessed with such an amazing audience who are always there helping me with what they want to see.

1.  Tell us more about your background and journey.
 

I was raised in a typical Punjabi family in Delhi where food was always an important part of our talks. During breakfast we were discussing about what we will have for lunch and so on. Mom and Dad both are entrepreneurs so as a kid I spent a lot of time watching food shows and trying to recreate those dishes using whatever ingredients were available at that point of time. 

By 6th standard I was sure that I will become a chef and sometime back I was going through my certificates and found my report card from 7th standard, there was a question in it where I was asked what I wanted to become in future and I had written “ A Chef “

I did my schooling from Apeejay School Sheikh sarai and after that I went on to do my higher studies from WGSHA, MAHE.

I was never a studious kid in school, in fact I remember playing cricket with my friends even 1 day before my exams.




2. What led you to start your Instagram page and what is it about?

For telling you that I’ll take you a bit back during the placement times of my college.

A lot of big companies came and went back most of them wanted someone who was skilled in western food whereas I loved food of my country. I was a little upset and started feeling a little less than others. Then finally one company selected me for their final round in Mumbai and I got the offer letter.

A few months passed and the Covid Pandemic Started and the job got postponed.

During lockdown, I started posting pictures of food I was making. Then started posting the videos. After about four months I got the news that the job is cancelled. I then tried to focus on making videos fully now. After 2 to 3 months I got my first viral video which got around 8 million views and around 50 thousand people followed through that one video. 

It was a video on plating Indian food. Sometime after that I got a call from the company and they asked If I wanted to join again. I had to decline them. I have never looked back after that.




3. What has been your biggest challenge that you faced in your journey and how did you overcome that?

Honestly, I don’t think I have faced any big challenges or struggles during my journey. The only challenge I face as a content creator is understanding what kind of food content will people like and for that I keep experimenting with my content. Plus I have been very blessed with such an amazing audience who are always there helping me with what they want to see.



4. What do you think makes Indian cuisine different from other cuisines in the world?

The best thing about our food is how we so effortlessly create layers of so many flavours in a single dish and it would always taste amazing. If you go a bit deeper in history you will see that the current Indian food is not just our masalas but it is also a beautiful dance of flavours from a variety of cuisines.



5. Is there a dish you particularly associate yourself with?

I want to see and make everyone around me happy so, I will definitely say that I would be a Biryani.



6. What, according to you, are the 3 fundamentals of food plating?

Taste – I always make sure that the taste of the dish is always as authentic as it will be in a dhaaba.

Neat – always make sure that the plate seems aesthetically pleasing and not a mess.

Portion size – Usually when you choose course meals in a fine dine you are served a variety of dishes so, try to give more dishes but in less portions so that more dishes can be served.



7. What professional chefs have influenced your work, and how do you incorporate their techniques into your cooking?

The only chefs who have been a major influence in my professional life are the faculty at my college. Whenever I cook something new, I always think what would they do if they were in this situation.



8. Which is your favourite book/show and why?

I loved watching Highway on my plate, it really helped me in understanding food of different regions in our country.

I enjoy reading books written by Dr. Pushpesh panth



9. 3 quick Indian Bawarchi's cooking tips.

- Patience is the key

- Eye for detail

- Taste your food

BIO

I am Chef Eshaan Nagpal , a 23 year old chef turned into a full time content creator. I run an Instagram page @indian_bawarchi where I make food content. Apart from that I also work with major brands , helping them in making digital content.

Interviewed By - Nimisha Dutta