We know for certain that this chef has quite a few fans in the city and it has nothing to do with his culinary skills.
Vibrant, passionate and dedicated to the cause, Jaydeep Patil, if he is around in Bangalore for a few more years, will be one of the chefs to watch out for… and we’re speaking strictly about his culinary skills, this time around. In an interview with DNA, he talks about his fondness for experimenting with ingredients and how fresh ingredients can make miracles…
You’ve been in Bangalore for a while now. With your experiences as a point of reference, do you think the city’s restaurants and hotels could focus a little more on seasonal goods than going the ‘imported’ way all the time?
This is a two-way process. Yes, I do think they can and a lot of them are doing it as well. There are few things that work very well when you use seasonal ingredients: it’s fresh, balances the ecology, suits your health the best and is easily available. The things that don’t work is the consistency of the supply chain, the acceptability of the produce by the people when put against imported ingredients and some times the understanding of the produce by the chefs.
What do you think are the benefits of using seasonal produce? How have you used them in your current Le Jardin menu?
The benefits of using seasonal produce are freshness, ecological balance, healthy and easy availability. The Le Jardin menu is completely inspired by the seasonal produce and we make sure the changes reflect the seasonal changes. You will find a lot of dishes in our menu which are created keeping in mind the weather, which influences our eating habits and the availability of certain fresh seasonal produce.
Bangalore seems to get fruits and vegetables through the year — but how important is it to use them at the right time?
Bangalore receives probably the best quality fruits and vegetables in the country. The word “seasonal” says its all. It has to be used at the time it is available at its best.
How can innovation help a chef to maximise the flexibility of ingredients?
The season’s fresh ingredients require minimalistic approach. The understanding of the ingredients and its key flavour chart and texture are key. Incorporating this in a balanced fashion with the menu is a skill you would learn as and when you start working on seasonal menus.
Without naming names, can you tell us some of the improvements restaurants in Bangalore could undertake to deliver better food?
There are two approaches to making the menu; the seasonal produce and a menu derived from the same. The only thing I can suggest is more use of seasonal produce because it helps you to get the best products available, at the best price and eventually, helping in the experience of dining and maintaining the ecological balance. But, stress should be laid on technique and skill too, without which the produce alone cannot do the culinary talking.
Where does the city go wrong when it comes to the restaurant business?
To me, it’s two things primarily. Sometimes restaurants over-promise and under-deliver. The focus should be on freshness of ingredients, simple cooking techniques and consistent quality. We often attempt a very daring or sometimes ostentatious menu, which fails to live up to its expectations. The other is the construction of a menu; whilst creating a menu, the vital touch point, apart from your diner, is the skillset to match it at the kitchen. If you have a multi-regional menu, you must have the necessary technique and the ingredients to present those variations with freshness and authenticity.
