Kitchen Herald
  • Home
  • News
    • Bakery and Cafes
    • Dairy
    • Food Safety
    • Food and Beverage Manufacturers
    • Food Distributors
    • Restaurants
  • Events
  • Views
    • Contribution
    • Interviews
  • Technology
    • Billing and POS
    • Cloud Kitchen
    • Kitchen Automation
  • Associations
  • Job Vacancies
No Result
View All Result
  • Home
  • News
    • Bakery and Cafes
    • Dairy
    • Food Safety
    • Food and Beverage Manufacturers
    • Food Distributors
    • Restaurants
  • Events
  • Views
    • Contribution
    • Interviews
  • Technology
    • Billing and POS
    • Cloud Kitchen
    • Kitchen Automation
  • Associations
  • Job Vacancies
No Result
View All Result
Kitchen Herald
No Result
View All Result
Home Home Slider

Indian Chefs Must Focus On Nutrition Aspect Not Just Decoration:Rahul Wali

admin by admin
July 17, 2020
128 5
A A
0

-Meghavarshini S

Renowned Indian Chef Rahul Wali who has always been vocal on the ‘Slow Food Movement’ feels Indian Chefs are too concerned about the decorative aspect during the food preparation while the nutritious value of food takes the backstage.
With COVID-19 affecting livelihood for a long period in all the sectors, the need for efficiency is always in the want. Since people are more concentrating on food and cooking during this lockdown period, experimenting with the various recipes, Chef Rahul Wali had launched a series that concentrates only on regional and indigenous ingredients. Being a member of many chefs association in India and abroad he regularly expresses and voices his opinions about food, he is a staunch supporter of the ‘Slow Food Movement’.

Rahul Wali

For his first series, he gathered information about the regional food ingredients, approached regional professional chefs, created interest in them about the local and regional produce, and started his first series in the first week of June 2020. He started with Uttarakhand and ended the series on June 30, 2020, with Mizoram. The session will have a brief history of the region, dish and the picture of the food is shared with respect to each region. Thirty different regional chefs worked in this series. He was unable to cover certain regions like Andaman and Nicobar, Lakshadweep as he couldn’t communicate with the regional chefs there.

The following series concentrated on Indigenous ingredients. This series was a small and limited one for 7 days. Rahul connected with the young chefs with 3-4 years of experience and encouraged them to use the indigenous ingredients. Chef Disha Jain, Chhattisgarh spoke about Black rice and it’s benefits. Chef Arpit Kate, Princess Cruises spoke about Sandalwood and it’s Ayurveda benefits. The main aim of both the series was to encourage people to use local produce and thereby to help the farmers.

Speaking on the key challenges he faced while collecting the same, Rahul says, “ It is sometimes difficult as in many region chefs had no clue on a lot of recipes were not there. As there was lesser documentation for many Indian cuisines, this is the high time the Indian chef community should start unearthing the authenticity in their region.” As a learner, Rahul feels he had gained various lessons on various regional foods.

Focus on nutritional aspect than decoration:

In these sessions, Rahul also discovered, many Indian chefs are focussing on decorating the food putting the nutrition aspect behind. “Decorating and presentation are important. However, the nutritious value should be the top priority of a chef. Unfortunately, most of us are running behind the look of the food. My opinion is also that too many elements on the plate might also not be a good idea. Rahul also expresses concerns over the image of foreigners on Indian cuisines. “, he says. According to Rahul most of the foreigners do not have the actual knowledge about Indian food. Indian food is portrayed either as spicy or rich. He also says, they lack the knowledge on the basics in Indian cooking. Rahul says that non-Indians should understand some of the finest aspects like how Ayurveda in Indian foods.

Role of Indian Chefs and educational institutions:

Rahul feels that Indian millets should be promoted as most of the Indian cuisines revolve around rice and flour. The Indian chefs should start working from home- speak to their own grandparents or parents and start creating new menus. “I also feel that educational institutions should start bringing traditional Indian cuisines as a subject so that the next generations will never forget the ancient cuisines.”, he concluded saying that he is planning to launch his next series of webinars for the educational institutions.

ADVERTISEMENT
Share61Share11Send

Related Posts

Dindigul Thalappakatti Opens a New Store in Kochi to Increase Their Footprint in Kerala
Food and Beverage Manufacturers

Dindigul Thalappakatti Opens a New Store in Kochi to Increase Their Footprint in Kerala

June 23, 2025
1.9k
Coffee Island Launches a New Cafe in Gurugram to Target Premium Locations
Bakery and Cafes

Coffee Island Launches a New Cafe in Gurugram to Target Premium Locations

June 23, 2025
1.9k
Executive Chef Bhushan Sawant has been promoted at The Ritz-Carlton Pune.
Associations

Executive Chef Bhushan Sawant has been promoted at The Ritz-Carlton Pune.

June 23, 2025
1.9k
Saurav Goyal is named Head of Delivery Organization by Swiggy, which reorganizes its leadership.
Appointments

Saurav Goyal is named Head of Delivery Organization by Swiggy, which reorganizes its leadership.

June 20, 2025
1.9k
The top frozen yogurt brand from France makes its debut in India.
Bakery and Cafes

The top frozen yogurt brand from France makes its debut in India.

June 20, 2025
1.9k
At the Hyatt Regency Chennai, Rizwaan Qureshi has been named MasterChef of Indian Cuisine.
Appointments

At the Hyatt Regency Chennai, Rizwaan Qureshi has been named MasterChef of Indian Cuisine.

June 20, 2025
1.9k

Kitchen Herald

Kitchen Herald is a leading B2B digital media for the Indian Chefs, hoteliers, food handlers community and for global culinary community. We track the global food sector and provide our readers with latest news, job vacancies interviews, and updates. Reaching out majorly to Hoteliers, Chefs, Bakery owners, Food manufacturers, Procurement managers, distributors, import, and export companies and more, we are the most prefered food portal for HoReCA segment.

Quick links

  • News
  • Technology
  • Associations
  • Job Vacancies
  • Bakery and Cafes
  • Dairy
  • Food and Beverage Manufacturers
  • Food Distributors
  • Food Safety
  • Billing and POS
  • Kitchen Automation

Site Navigation

  • Home
  • Advertisement
  • Contact Us
  • Privacy & Policy

© 2025 Indo Media Analysis Wording Services. All Rights Reserved. Design & Developed by Trioticz

No Result
View All Result
  • Home
  • News
    • Bakery and Cafes
    • Dairy
    • Food Safety
    • Food and Beverage Manufacturers
    • Food Distributors
    • Restaurants
  • Events
  • Views
    • Contribution
    • Interviews
  • Technology
    • Billing and POS
    • Cloud Kitchen
    • Kitchen Automation
  • Associations
  • Job Vacancies

© 2025 Indo Media Analysis Wording Services. All Rights Reserved. Design & Developed by Trioticz

Welcome Back!

Login to your account below

Forgotten Password? Sign Up

Create New Account!

Fill the forms below to register

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In
Are you sure want to unlock this post?
Unlock left : 0
Are you sure want to cancel subscription?