Smit Sagar- Food Is A Canvas Expressing Emotions And Creativity (Chef From India)

My father is my inspiration. A self-taught chef, he had a magical touch in the kitchen, recreating dishes with a deep understanding of ingredients and flavors. His joy in making others happy through his food inspired me to pursue a career in cooking.

1. Tell us about your background and journey.

I have worked with prestigious brands in the FMCG like Bikano Foods, Rentio Foods, Maniarr’s, Badshah Masala, Gopal Namkeen, Gokul Snacks, The Chef Story, Roca Cookware, and many more, representing the brand on social media. My goal is to showcase the traditional and authentic food of Gujarat, going beyond its popular street food culture.

2. Who is that one person who inspired you to become a chef?

My father is my inspiration. A self-taught chef, he had a magical touch in the kitchen, recreating dishes with a deep understanding of ingredients and flavors. His joy in making others happy through his food inspired me to pursue a career in cooking.

3. What does food mean to you? What cuisines or cooking styles are you most passionate about, and why?

Food is a canvas expressing emotions and creativity. It evokes memories and can transport you to different places. I am passionate about Italian, Mediterranean, Gujarati, and Kerala cuisines. Each has a unique cooking method, and I enjoy spending time in the kitchen exploring their distinct flavors.

4. How do you balance creativity and practicality when creating new dishes or menus as a restaurateur?

I focus on building a strong foundation by studying theory and practical cookery. This knowledge allows me to experiment with different dishes confidently. Balancing creativity and practicality involves spending time with myself, researching, and experimenting with various cooking methods.

5. Could you share a few cooking tips you swear by?

   - Don't be afraid to experiment; food is an adventure, so have fun with it.

   - Try different cooking methods to understand ingredients better.

   - Research before experimenting to be a confident cook creating delicious combinations.

   - Understand spices for adding the right flavors to your dishes.

   - Cooking should be enjoyable, so ensure you're enjoying the process.

6. Is there any favorite book of yours that significantly impacted you and one you would like to recommend to the readers and why?

I highly appreciate the work of KT Achaya, which enhances our understanding of food evolution and culinary traditions in India. For readers, I recommend "Masala Lab" by Krish Ashok, breaking down the science of Indian cooking and providing easy hacks for cooking.

Interviewed By - Shreya 

Edited By- Pragya Lamba