From Pune to Australia, the United States and Switzerland, Chef Arzooman Irani’s culinary journey has taken him across the world. In this conversation with Fine Dining Indian, he talks about his early inspiration, international training, love for Italian cuisine, culinary philosophy and the experiences that shaped him as a chef.

“If you get your basics right, then the world is your playground.” — Chef Arzooman Irani

Where are you from?

I was born and brought up in Pune, Maharashtra. I lived there with my parents and family in an old-style home with five rooms surrounding a central courtyard.I studied at St. Vincent’s School, after which I completed my pre-graduation at Wadia College, Pune. Then I thought it was time to spread my wings and explore what the world had to offer.

Tell us about your background.

At seventeen, I left for Australia, where I studied at the Canberra Institute of Technology, completing a Diploma in Hotel Management.

As part of my development programme, I had the opportunity to work in various food outlets, sometimes even doing two jobs in a day — the need of the hour! Having completed three years in Australia, I decided to travel to the other side of the globe. I left for Baltimore International College, Maryland, USA, to learn more about my passion. There, I completed a degree in Professional Cooking.

While in Baltimore, I gained experience working in different sectors of the food industry, from malls and cafés to fine dining. During one such stint, I worked at The Chef Paulino Gourmet Cafe, where I truly began to understand what it takes to be a good chef.Having experienced the rough side of life, I thought it was time to visit the birthplace of hospitality — Switzerland.
I made my way to Les Roches Hotel Management School, where I completed my management studies in hospitality, focusing on Human Resources and Organisational Behaviour.

What inspired you to become a chef?

Having grown up in a joint family, my love for food was instilled in me by my grandmother.When I watched her cook different dishes using the same basic ingredients to suit — or should I say pamper — all of us, it created a kind of storm in my little head.
For me, at the time, it was more like magic than cooking. It was amazing how one could be so creative.Take a mango, for example. We could eat it raw, or she could turn it into almost anything — from juices and syrups to mango sabji and pickles. In those days, she would even make a special mango liquor at home, which all my neighbours swore by.That completely intrigued me, and eventually curiosity got the better of me.

“For me, it was more like magic than cooking. It was amazing how one could be so creative.”

Which cuisine do you specialise in?

The Mediterranean, being at the centre of three major continents, provides more than enough for a seasoned palate to explore. However, I personally take great pride in Italian cuisine.As I mentioned earlier, I trained to be a chef at an Italian restaurant, and since then I have always worked towards giving my food an authentic Italian touch.

Italians, by nature, are a fun-loving and passionate people who truly know how to enjoy each day of their lives. That is exactly what they portray through their food.Every meal is special. Every meal is meant to be savored, enjoyed and lingered over. Italian cuisine is as vibrant as their style of living. It has a subtle blend of aromatic herbs and spices, excellent meat preparations and, not to forget, some of the finest wines to complement each course

How have travel and world exposure influenced your cooking?

While travelling around the globe, I have come to realise that people are complex, and complex people have complex needs.Catering to these individuals requires a great deal of flexibility and creativity. Therefore, I insist on not restricting myself or my team when it comes to experimentation.There is no place for rigidity.One should be able to adapt and grow with the times in order to make the most of every situation.

What do you have to say about the culinary scene in Bangalore?

Bangalore has evolved into one of India’s major IT hubs. With an influx of people from varied cultures and backgrounds, the scope for expansion of the food industry in Bangalore is tremendous.There was a time when people would hesitate to order an unfamiliar cuisine. Perhaps the bolder, more travelled diners would try an unusual dish alongside their comfort food.But change is inevitable.Today’s diner enjoys and indulges in different cuisines from around the world much more frequently and is increasingly experimental with food.

What is your culinary mantra?

I basically have no “mantra” as such. But what I do believe is:

“If you get your basics right, then the world is your playground.”

Your ingredient obsession?

I wouldn’t call it an obsession, but whenever I hear about a new ingredient from different sources, I like to find out everything there possibly is to know about it.I explore the various ways it can be used and all the possible combinations.Until I am fully convinced that I have explored the ingredient to its maximum potential, I do not settle down.Like I said, playing with different ingredients is like creating magic.

Your idea of a perfect meal?

It’s simple: home-cooked food.

My profession demands that I taste every meal before it reaches the guest, but at the end of the day, I most definitely enjoy eating a pleasant meal at home — one that doesn’t have to be tasted, but simply devoured!

Your signature dish?

A while ago, when I was the Executive Chef of a standalone Mediterranean restaurant in Pune called The Ivy, I created a dish called:

“Rum ’n’ Tamarind Roasted Spatchcock with Smoked Corn Custard and Harissa Jus.”

This dish is particularly close to my heart because I spent quite a few working hours trying to get it right. And, as always, hard work never kills anybody!It turned out to be one of the best dishes on the menu.We had people who would come to us and order only that dish, twice a week, for six months. Some of them even ordered it to take away.I sometimes sat down with my guests and asked what they enjoyed about the dish so that I could create something different along the same lines.

They would simply say that it was so complete, yet it left them longing for more. That was why they ordered it every time they came to us.

Your pet peeve?

Seeing the newer generation without enough enthusiasm and passion for what they are doing.Taking charge and getting things done matters.

Your source of culinary inspiration?

This isn’t something I can put a finger on. It could be almost anything — from markets down the road to novels and movies, or even my kids’ jokes and imagination.Just about anything can set off the trigger.

What are the three things you can’t do without in a kitchen?

Detail! Detail! Detail!

As they say:

“God is in the details.”

What has been your most memorable meal to date?

It was a time when I was out with family and close friends in Old Goa. We were simply lazing around and looking for somewhere to eat when we came across a small, homestyle restaurant tucked away in the by-lanes of a residential area in Margao.The place was run by a couple. The husband would go fishing every morning, while his wife cooked and served whatever he caught.

The beauty of the place was its very informal atmosphere. Yet it was warm and friendly, just as one would expect from the Goan tradition of susegad.There were a couple of tables outside in the courtyard, and we had to go into the kitchen to see the fresh catch of the day. We chose the fish we wanted and how we wanted it prepared.Once the food was ordered, the next thing we did was quench our thirst. We simply opened the fridge and took out beer bottles whenever we needed them.

There was no accounting, no checking — just pure trust.The food arrived shortly afterwards. It was cooked to such perfection that it left a lingering taste in my mouth. The use of different spices and cooking techniques was fresh and pleasing to the palate.It was an experience that made me realise once again that when you truly cook with your heart, you can make something simple absolutely wonderful.At the end of the meal, even the cheque wasn’t presented to us. The lady simply arrived with a notepad and asked us what we’d had and how much.We kept ordering, and she kept cooking.

It was truly a unique experience — very rustic, yet incredibly satisfying.

What advice would you give aspiring chefs?

Culinary trends are just that — trends. Stay updated with the latest happenings, but never forget the classics or the basics. Those never, ever go out of style.

What is the best compliment you have received about your food?

I am not one for compliments. My guests coming back is by far the biggest compliment.

Any culinary book you would recommend?

Still to find one.

Who is your culinary hero?

I have no specific culinary hero. I try to learn something from every chef I meet — including the unsung heroes of kitchens at home.

If you weren’t a chef, what would you have been?

I have been told I should have been a lawyer, though I beg to differ!