In an exclusive interview with Deccan Chronicle, Chef Amninder Sandhu shares her passion for reviving traditional slow cooking techniques. Chef Sandhu, who has worked with several luxury brands, is currently the Founding Partner of Dining Experiences at Tipai – Wildlife Luxuries. She’s known for her unique approach to cooking, using open fires, no seed oil, and honest recipes that celebrate India’s rich produce. Here, she talks about her mission to revive slow cooking techniques and why they are essential in today’s fast-paced world. What inspired you to champion slow cooking and traditional techniques in your culinary journey?For me, championing slow cooking and traditional techniques is about preserving our cultural heritage and innovating for the future. Growing up, I learned the value of slowing down in the kitchen and coaxing out flavours. I strive to balance tradition with modernity, creating dishes that are both delicious and meaningful.Your work at Tipai luxury sanctuary features an exclusive Maharashtrian thali. What drew you to highlight Vidarbha region’s delicacies?At the Perch in Tipai, I wanted to celebrate the heroes of Vidarbha’s culinary landscape – the women. Instead of imposing my own ideas, I chose to elevate the food they know and love. It was about empowering them, not teaching them something new. The Maharashtrian thali at Perch is a testament to their skills and traditions. How do you balance innovation with authenticity in your recipes, especially when working with traditional and regional Indian cuisine?My food is largely traditional, and I wouldn’t consider it modern. While I may use ingredients that haven’t been treated a particular way, the technique always stays traditional. I also enjoy experimenting with newer pairings that haven’t been done before, which allows me to innovate within the boundaries of traditional Indian cuisine. Your culinary experiences are deeply personal and rooted in family traditions. How do you share these stories through your cooking?I share my personal stories and family traditions through my cooking by staying true to the recipes and techniques passed down to me. Each dish is a reflection of my heritage and those who have inspired me, and given me the food memories I have today. What role do you think chefs play in preserving and promoting regional Indian cuisine, and how do you see yourself contributing to this effort?As chefs, we are custodians of our culinary heritage. We play a vital role in preserving and promoting cuisines by showcasing its staggering diversity, richness, and uniqueness. This involves not only cooking traditional dishes but also understanding the cultural context, history, and techniques that shape the cuisine, and passing it down to those dining with us.Your dessert resembling soil at Tipai is intriguing. Can you tell us more about the inspiration behind this unique dish?It is inspired by the land itself. The property is built from the very soil you stand on, and I wanted to pay homage to that. The dish celebrates the terroir of Tipai and its rich, earthy flavours.What is it like to curate menus for city hotels and crafting hyperlocal recipes for resorts?Curating menus for city hotels and crafting hyperlocal recipes for resorts are two vastly different experiences. City hotels require menus that are global, versatile, and appealing to a broad audience. In contrast, resorts offer an opportunity to dive deep into the local culture and create hyperlocal recipes that showcase the unique flavours and ingredients of the region. For me, the most exciting part of crafting hyperlocal recipes is discovering – local ingredients, cooking techniques, and stories that are waiting to be uncovered. It’s a journey of exploration, innovation, and collaboration with local communities.Could you share the idea behind Palaash at Tipai Wildlife Luxuries?At Palaash, I am proud to celebrate the incredible women who bring the dining experience to life. Our dinner-only restaurant is entirely run by women from neighbouring villages, who I’ve had the privilege of training and empowering. These women are the custodians of our culinary traditions, and their instinctive understanding of flavour and fire is what makes dining at Tipai so unique. From grinding chutneys on a sil batta to slow-cooking in an underground barbecue pit, they transform the everyday into something extraordinary.Through Palaash, I aim to showcase their skills, share their stories, and foster a connection between our guests and the local community. For me, Palaash is not just a restaurant – it’s a celebration of women, tradition, and community.
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