Akshat Parihar, the man behind Captain Egg

HospiBuz Chefs on its mission of Decoding Chefs has covered a long voyage. Our baby steps have brought us closer to our vision. On our way, we met a lot of chefs from India and abroad who are working their heart out towards their passion. We learnt a lot on our way. But as it is said that learning never stops, so it is continuous for us. There is a plethora of knowledge in this industry which we still need to decode. We won’t stop as the show must go on. 

On our way, we met another chef with a unique personality and excellent talent. A chef whose position and achievements are quite mature for his age. Chef Akshat Parihar. He is well known in the F&B industry in India as well as abroad. He is the Corporate Chef of a brand like Captain Egg. He is also associated with ETCH Cafe and Restaurants and is a part of Etihad Expo2020.  He had a lot of responsibilities on his shoulders with a big position at both the places. He along with his team has spent sleepless nights in doing research and curating menus for both the restaurants which are now running successfully. 

We were amazed when we came to know about the brand which he has designed, Captain Egg. Hence we decided to solve some controversies which revolve around the egg all the time. Egg is continuously bouncing between the war of been vegetarian and non-vegetarian. We pity egg so much that we decided to ask Captain Egg about it and here is what he told us. “Egg is considered a non-vegetarian item but, it is not at all considered in a category of meats”. Egg was still hanging in between when Captain Egg told us about its benefits for vegetarians. “people who want to switch and include a good amount of protein in their veg meal but hesitate in stanching to meats, egg, if presented in a proper and authentic cuisine base with customised palatable, can be the best thing to act as mediator between veg and non veg”. He explained. 

When we asked him about the eternal love of egg and black pepper. He laughed and told us black pepper is something which goes very well, seasons well and is light, unlike paprika. He told us that if crushed fresh it gives the best flavours. “You never feel the heat inside after having it, and if consumed in a proper ration, is very beneficial for health as well.” We were amazed to know these benefits.

He told that the egg goes well with multiple cuisines if cooked properly. “ I have done it in the recent menus,” he told us how eggetarian dishes will soon rock the market saying, “it is the best source of protein and goes well in all diet menus and all cuisines and is very healthy if properly used.” he further added that nutrition of egg can be maintained when it is cooked properly. 

We got to learn a lot from Chef Akshat Parihar about the importance and amazing things about an egg. Indeed he gives us a lesson of hard work and dedication as well. We were pleased that we got a chance to interact with him. After bidding him Goodbyes we continued our journey to decode our next chef…….

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