1. How did you discover your passion for music?
As a child, this wasn't a self-discovery. My late father got me onto the stage to give my first singing performance when I was aged four, and ever since then, the singing continued. Although my father wasn't a trained or professional singer, he sang very well. He introduced me to various musical genres and trained me during my early years. Gradually, my love for music and singing grew manifold. I gave many stage performances throughout my school and college years. I find music and singing very soothing, relaxing, therapeutic, and a source of constant joy, inspiration, and enthusiasm.
2. How did you merge your love for cooking with your musical talents?
As the years went by, singing became ingrained in my DNA. I found myself singing to relieve pressure situations in the kitchen, but it also helped me enjoy my work. I would also sing along to songs playing on my kitchen radio or music player. My singing makes my colleagues happy, and it has a positive and uplifting effect on the working environment. Many times, my colleagues feel inclined to sing along too!
A few months ago, my dear friend Chef Yogesh Datta suggested that I should post my singing reels while being in my Chef's uniform. Since then, my singing reels as "Singh The Singing Chef" have been going viral worldwide and getting millions of views. These singing reels include me singing songs such as "Baar Baar Dekho," "Diye Jalte Hain," and "Kabhie Kabhie Mere Dil Mein Khayaal Aata Hai."
Actually, I got the title of "The Singing Chef" around 2002 when I had the privilege of being invited to speak about Indian spices at London's Nehru Centre to an exclusive audience that included the then Indian High Commissioner Mr. Nareshwar Dayal. This particular audience comprised individuals who held the positions of presidents/CEOs of companies.
Following my talk on spices, which was well-received for its engagement and information, I decided to conclude uniquely. Instead of the traditional goodbye, I chose to express my farewell through the song "Chalte chalte, mere yeh geet yaad rakhna, Kabhi alvida na kehna". The room resonated with the melody, and the audience thoroughly enjoyed the unexpected musical touch. Among the organizers was Frances Mascarenas Malhotra, a lady with a notable background in the beauty pageant world, who suggested that henceforth I be known as the "singing chef," and the term stuck.
This idea gained traction when Rohit Khattar, the managing director of the organization I worked for, took it further. Flyers were printed, marketing the concept of having a chef who not only excelled in the culinary arts but was also ready to entertain with song. The word spread, and soon, there was enthusiasm for the singing chef to perform at various gatherings. It was an interesting turn of events that shaped this unique aspect of my identity.
3. Can you walk us through your culinary background and experience in the food industry?
My Daadi's cooking was very impressive. She cooked very simple yet delicious meals. As a child, I used to go with her to buy vegetables and groceries and watch her cook. Although fascinated by her prowess and bedazzled by foods prepared by amazing chefs, I had not thought that I would embark on a culinary journey as a career. It happened accidentally.
I graduated with the highest grades from one of the most prestigious Hotel Management Institutes of India - IHM Mumbai (aka Dadar Catering College) in 1995. During my college years, I gained work experience and training at The Oberoi Mumbai and also had the opportunity to work in other renowned Hotels such as The Taj Mahal. I then chose to start my career in a small start-up company and was part of the opening team of India's largest conference, convention, and banqueting facilities at India Habitat Centre. I also got first-hand experience of pre-opening "concept" restaurants such as The American Diner and India's first Food court - Eatopia. I was also part of the team that got Hotel Broadway (now closed) an ISO 9001 certification in 1997. It was India's first Hotel to achieve ISO certification. Working with the Events team, I gained extensive experience of creating and executing bespoke events at various venues for Delhi's who's who.
In 1998, I was deputed to the organization's London operation. A few years down the line, I became the Head Chef and later General Manager of London Mayfair's Chor Bizarre restaurant that got critical acclaim for serving authentic North Indian food, specializing in Kashmiri cuisine. During this time, I conducted workshops and cooking demonstrations to popularize Indian food. I was interviewed by the BBC, LBC, and The Guardian. I also became a contributor Chef in the cookbook Capital Spice that featured five recipes each from 20 notable Indian Chefs of the UK.
From 2011, my career took a splendid turn, and for the next decade, I worked in the kitchens of Luxury Yachts, Contract catering sector, Development kitchens, equipment manufacturers, food factories luxury hotels, and many prestigious venues. My extensive experience ranged from managing high-profile dining events at locations like No 10 Downing Street, The Savoy, and Kew Gardens. I was also involved in product development projects with Heinz.
From 2011 to 2023, I was the Head Chef at Cafe Spice Namaste with celebrity chef Cyrus Todiwala OBE, a huge figure in the hospitality industry. I helped Cafe Spice Namaste uphold the coveted Michelin Bib Gourmand accolade for 25 consecutive years, the highest any independent restaurant has ever had globally.
My journey in the culinary world reached another level when I was nominated by my fellow Chef peers as a finalist at the UK's Craft Guild of Chefs Awards, known as the Chefs' Oscars, three times (2016, 17, and 18).
A passionate advocate for environmental sustainability in the food sector, I have led several impactful projects. Notably, I played a pivotal role in The Mayor of London's Food Save program in 2014 and was the winner of the 2016 National Recycling Awards, representing Cafe Spice Namaste.
I have also been involved in several educational endeavors in the culinary field. I have held cooking demonstrations for school students, soldiers of the UK's Royal Air Force, and for a global audience at London's Trafalgar Square.
Currently, I am the Head Chef at the newly opened Kachori restaurant in London's Elephant and Castle, where the endeavor is to showcase the cuisines of Rajasthan, Uttar Pradesh, and other North Indian states. The restaurant is currently among the top 50 Indian restaurants in London on TripAdvisor.
4. What was the motivation behind starting your journey as an author?
The general public's ignorance about Panjabi food has pained me. So I felt that it is important to write a book to educate people about the richness and flair of Panjabi cuisines.
Although I have been living outside India for over 25 years, I was born in Panjab. Pre-1947 AD, Panjab was a very large area in the undivided India. Therefore, traditional Panjabi food is actually so vast and varied that even many Panjabi people aren't aware of its diversity. Only a handful of Panjabi dishes are loved worldwide. The extent of Panabi food remains largely unknown, and so
I felt that a credible culinary resource is needed to address this subject. My project is going to take a little while, but hopefully, it will turn out to be a comprehensive book.
Some years ago, I authored "Learning Gurmukhi through Phonics," a fully color-illustrated book aimed at teaching Gurmukhi script (Panjabi) using unconventional methods to a global audience. The inspiration for this came from my teaching the language to youngsters of various ages for over a decade. It was painful for me to see the difficulties learners faced, and I felt a more effective resource was required.
5. What does food mean to you? What cuisines or cooking styles are you most passionate about, and why?
Food should be wholesome, nutritious, colorful, packed with flavor, and presented well, and yet it should have a great deal of simplicity about it. Whatever we eat must make us happy and encourage us to do the things we enjoy most.
As regards what cooking styles I'm most passionate about, well, that depends on what is to be cooked? Certain things require slow cooking, while others need to be cooked quickly on high flame. I enjoy varying my cooking styles, and I like to experiment.
As regards the cuisines I'm most passionate about, well, I think over the years, I have felt inspired by a vast number of international cuisines. I get blown away by different cultures, and I find it fascinating how food gets prepared by these cultures. So currently my cooking and concept creation tilt towards combining various different international cuisines. There are dishes in which I have incorporated Mexican, Chinese, French, and Indian flavors and elements.
6. How do you balance creativity and practicality when creating new dishes or menus?
Both factors need consideration, and they often depend on available resources as well as team strength. This balance is best achieved by first discussing the concept and presentation of the new dishes with the team. By actively brainstorming and by taking everyone's ideas on board, an execution strategy gets formed, and the dish gets served in the most creative yet practical manner.
7. Could you share a few cooking tips you swear by?
- Keep your knives really sharp. Always.
- Cooking a large quantity of onions on medium to low heat and covered is better than cooking on high heat. This ensures not just even cooking but also better caramelization, and the taste is so much better too.
- When grilling the meats, rest them for a few seconds during the process and then again afterward to ensure the meats remain succulent.
- Always cut/chop tomatoes and bell peppers keeping the shiny side down.
8. Is there any favorite book of yours that significantly impacted you, and one you would like to recommend to the readers and why?
I adore several cookery books, but there is one that stands the tallest among all. The book 'Prasad' inspired me a lot during the early years of my career and still does. A brainchild of the Late Mr. JS (Jiggs) Kalra, it has recipes from many notable Indian Chefs. I got to know from some senior Chefs later that Mr. Kalra asked the contributor Chefs to provide exact and measured recipes that a housewife could use and produce a replica. Having cooked several recipes from that book, I know that the recipes work. I think the book remains a masterpiece even to date. I often sit back and think that Mr. Kalra must have been several decades ahead of his time. I recommend this book highly not just for its content but also because it inspires Chefs to be open about their work rather than being secretive. The book also provides a bird's eye view of the depth and vastness of regional Indian food. Another extremely favorite book of mine is Superhints for Cooks by Lady Wardington. I think it's a must-have for all Chefs.
Bio:
Chef Ahuja's journey in the culinary world is marked by his nomination as a finalist at the UK's Craft Guild of Chefs Awards, known as the Chefs' Oscars, three times. His expertise is not just confined to the kitchen; he has also been a contributor to notable cookery books like Capital Spice and The Sheffield Cookbook, sharing his culinary insights and recipes with a global audience.
A passionate advocate for environmental sustainability in the food sector, Chef Ahuja has led several impactful projects. Notably, he played a pivotal role in The Mayor of London's Food Save program in 2014 and was the winner of the 2016 National Recycling Awards, representing Cafe Spice Namaste. His commitment to sustainability is a source of inspiration for many in the industry.
Chef Ahuja's talents also extend into the realm of music, where he blends his passion for singing Indian movie songs and ghazals with his culinary skills. His unique fusion of music and cooking has earned him the affectionate title of "The Singing Chef," and his singing reels on social media have gained global recognition and attracted millions of views.
In addition to his culinary achievements, Chef Ahuja is dedicated to education, particularly in teaching Sikh history and Panjabi to children of various age groups internationally. He has authored 'Gurmukhi through Phonics,' a book aimed at teaching the script as a foreign language, and has worked as a Panjabi language consultant for global companies.
Chef Ahuja's current role as the Head Chef at Kachori Restaurant (London, UK), a newly opened and critically acclaimed dining restaurant, continues to showcase his culinary excellence and leadership.
Interviewed By- Shreya
Edited By- Pragya Lamba
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