Indian cuisine is becoming popular not just in India but across the globe and all thanks to its rich flavors, colors, and diverse dishes that Indian cuisine brings to the table. And, there are many chefs who have made our home cuisine popular across the globe including chef Hari Nayak who was one of the first chef to move and settle in New York to promote and work across Indian cuisine. Most recently he worked in partnership with ace-actor Priyanka Chopra for Sona in New York. He has partnered with different brands, restaurant across globe to showcase his innovative and contemporary cooking styles. Excerpts from the interview: 

Running an Indian Restaurant in NYC

Running a restaurant is never easy, regardless of location, and the challenges are often similar worldwide. In America and many other countries, one significant challenge is finding a pool of skilled chefs and navigating the visa process to bring them on board. However, we've managed to overcome this by training local staff and creating standardized systems and procedures to ensure consistency and quality. 

What’s the culinary difference you find between New York and India? 

New York is a global melting pot, and it's not fair to compare its culinary scene to that of any other city. You can find the best of world cuisine here, with an incredible diversity of restaurants offering everything from street food to fine dining, representing almost every culture. The competition is fierce, and innovation is constant, pushing chefs to continuously elevate their craft. 

India, on the other hand, is a beautiful culinary destination with its own unique charm. The richness of Indian cuisine lies in its deep-rooted traditions and regional diversity. Each state, and even each city, has its own distinct flavours, ingredients, and cooking techniques.  Indian food is often deeply connected to cultural practices and family traditions, making it a deeply personal and soulful experience. While New York offers a broad spectrum of global flavors and cutting-edge culinary trends, India's culinary landscape is steeped in history and authenticity. Both places offer incredible food experiences, but they do so in very different ways. New York's cosmopolitan nature and India's regional diversity each contribute uniquely to the global culinary tapestry.

Chef, there’s lots of focus on seasonal ingredients and sustainability these days.  What’s your view on the same? 

The focus on seasonal ingredients and sustainability is very essential for creating dishes that are fresh, flavourful, and respectful of our environment. We have to embrace seasonality and a commitment to sustainable practices.  

Pairing Food with Finest Wines

Pairing food with the finest wines or drinks is essential in modern dining as it enhances the overall dining experience by creating harmonious flavor combinations and highlighting the best qualities of both food and beverage. Thoughtful pairings add depth and complexity to each dish, reflecting culinary creativity and offering diners a more memorable and enjoyable meal. 

How much focus do you give on alcohol/wine vs food in your restaurants? 

In our fine dining establishments, we always maintain a balanced focus between food and beverages, with both aspects receiving equal importance. Each concept is carefully crafted to ensure that our beverage program complements the culinary experience, enhancing the overall dining experience for our guests. A wine pairing can enhance and complement the complex flavors of Indian cuisine. My top three tips are: 

• Match the intensity: Pair bold wines with rich dishes and lighter wines with delicate flavors. 
• Balance the spices: Choose wines with good acidity or a touch of sweetness to balance spicy dishes. 
• Consider the region: Experiment with wines from regions that use similar spices and ingredients. 

How much do you believe in plating your food as it is believed that people eat with their eyes first?

Yes, plating is extremely important in making food look attractive, as people do eat with their eyes first. However, it's crucial to balance presentation with efficiency and ensure that the focus remains on taste and quality. A beautifully plated dish should also be a delicious one. 

You have been associated with so many restaurants in India as a consultant/visiting chef. Can we see you opening a restaurant of your own anytime soon?  

Yes, I am excited to announce that I will be opening a new restaurant concept in Delhi in 2025. While the details are still being finalized, I look forward to sharing more about this enture with the world soon. Stay tuned! 

3 tips you would like to give to global-Indian chefs. 

Maintain Authenticity and Integrity: 
- Keep raising the bar for Indian cuisine by staying true to its rich heritage and authentic flavors. Avoid altering core concepts just for presentation or to impress; authenticity resonates more deeply with diners. 
Be Bold and Innovative: 
- Take chances and be bold in your culinary explorations. Experiment with traditional techniques and contemporary twists to create unique, memorable dishes. Innovation, when balanced with authenticity, can elevate Indian cuisine on the global stage. 
Explore Regional Diversity: 
- Dive into the diverse regional cuisines of India. The country's culinary landscape is vast, with endless options to explore. Highlighting lesser-known regional dishes can introduce diners to the depth and variety of Indian food, creating a richer dining experience.