TG: You graduated from the London branch of Le Cordon Bleu, which has the largest network of hospitality and culinary schools in the world. Why did you decide to start your own business that too in Goa?
MC: I have always wanted my own shop because in this way I get to express my creativity more, consequently carving my own niche instead of being unknown under the shadow of some high end restaurant. Initially it might not be a steady source of income, but I have properties in London and in Bangalore which helps me pay my bills. My husband and I visited Goa in 2012 and we fell in love with the place. We were attracted to the culture and the lifestyle which is extremely relaxed while being cosmopolitan at the same time. Places like Mumbai and Bengaluru are extremely expensive and it is harder to get a license to open a restaurant there. There is also an upcoming market in Goa for restaurants and food corners as opposed to the metros where the market is saturated.
TG: How different are Indians from other people in terms of experimenting with their food?
MC: Very bad, I must say. Indians do not have an open mind when it comes to food. If people like cakes with a lemon icing and I bake a cake with lavender icing, nobody would give the latter a chance. I try to introduce new products in my shop as test samples so that people can taste them and see if it is good or not. People in India are extremely cost conscious and will not spend their money on something that they feel might not work for them.
TG: What suggestions would you give an Indian cook preparing an Indian dish and is there any Indian chef whose work you admire?
MC: Indians tend to overcook or over-fry their food. Take prawns for example. An average Indian chef will cook his prawns to the point where they lose their tenderness and become rubbery. In Europe people try to cook everything to the optimum and every ingredient can be tasted. Vineet Bhatia, the founder of Rasoi which is an extremely high-end Indian restaurant is one of the few chefs who find the right balance in his cooking. Each ingredient in his dishes is distinct which is quite commendable as Indian dishes are very complex. I consider Vineet Bhatia a superstar and will ask any Indian chef to follow him.
TG: What are your thoughts on the growing trend of healthy eating. What are the steps you take to make your products more healthy?
MC: I am extremely happy about the shift in dynamic towards healthy food. I feel it is something of the highest necessity especially after the rise in obesity among the youth as a result of the fast-food epidemic in the 80s, 90s and 2000s. I use ingredients that are not dangerous like butter, cream and sugar as opposed to margarine or other synthetic material that, studies show, have components that are used to make plastic which is extremely harmful to the body. I use gluten free bread as gluten is a mixture of two proteins found in wheat that can cause brain disorders such as autism and increases the risk towards a lot of auto immune diseases like Type 1 diabetes.
TG: How do you enhance your knowledge about the cooking?
MC: Back in the day I used to attend a lot of workshops in England and in Germany to enhance my knowledge but now I barely have the time to do that. I rely a lot on the internet and grab recipes from different sites and try to add my own flavor to it. I also watch the reality TV show alot and try to get a grasp of the pointers that judges like Nigella Lawson give.
TG: What according to you are the perfect ingredients to make a good cake?
MC: Healthy ingredients are of the foremost importance. Avoid using margarine and other synthetic products. I get my chocolate from a company called Delta in Mumbai as they make chocolate of the purest form as opposed to other common brands like Valneer and Chocoville which actually consist of only 19 percent cocoa with the rest 81 percent being hydrogenated oil which is again bad for health. One should also use the right techniques. When butter and sugar are creamed together they should be beaten to the right amount. All ingredients should be at the right temperature. And last, but definitely not least, add a bit of love….it always works
