Serving Indian Army was truly a gratifying emotion: Chef Abhishek Gupta

HospiBuz:- Please share your experience of cooking for Indian army on the occasion of Kargil Vijay diwas?

Chef Abhishek Gupta:- Working with Padma Shri Chef Sanjeev Kapoor was learning & an invigorating experience while cooking & serving Indian Army was truly a gratifying emotion. Cooking at 11600 ft in adverse conditions was expected but when you are truly on the field, you realize how difficult the situation is. 

Ingredients unknown, cooks unknown, their skills unknown, utensils & equipment unknown, it was like blindfolded and left in the kitchen to cook for 300 troops which later became 520 people. But I guess that’s where our professional cooking experience comes into play and we trusted our instinct, had faith in the teams of cooks who helped us, learnt from each other and delivered a tasty meal at the end of the day.

A lot of expectations were levied on our shoulders since we travelled so far to cook for tem however our excitement and honour to cook for them led us to finish this magnanimous task.

HospiBuz:- Chef you admire the most and why?

Chef Abhishek Gupta:- There are many chefs whom I admire for various reasons and hence can’t name one. 

HospiBuz:- What makes Indian cuisines unique from all.

Chef Abhishek Gupta:- Indian cuisine, its diversity & its origin, ingredients used, cooking techniques followed, age old stories and the love that gets transformed from Kolkata to Rajasthan, Kashmir to Kanyakumari. I think this is phenomenal about our Indian Cuisine

HospiBuz:- Cuisine, which you love to cook.

Chef Abhishek Gupta:- Indian, Italian, Thai

HospiBuz:- Share your best kitchen memory with us.

Chef Abhishek Gupta:- I guess the best is just shared. Cooking for Armed forces at 11600 ft , paying our tribute and homage to their families and brining a smile on their faces through most important emotion FOOD.

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