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Journalism of Courage
As the photographer requests for her to pick up a platter and pose for a profile picture,Chef Rungtiwa Sorlae can barely hide her amusement. Its quite apparent that the Thai chef at JW Marriott Chandigarh would rather stand behind her glass-encased wok counter. Coming from Bangkok,Thailand,where women chefs not just dot eateries,but also dominate the restaurant work culture,Sorlae cant understand the fuss in being a lady chef.
Be it the roadside eateries or five-star restaurants,women cook and they are in-charge, says Sorlae,who understands English well but speaks in broken sentences. Hindi,for her,is a struggle even though India is not a new country for her. Shes previously worked at a high-end restaurant,Setz (earlier known as Zest) in DLF Emporio,New Delhi,where she headed a team of chefs.
Chandigarh seems far away from home. I like it very much here. Its different from Delhi though, smiles Sorlae,who can be spotted in her open kitchen at the hotels busy café all through the lunch and dinner hours.
Sorlae is well aware of the Punjabi palate,which,she says,has been quite receptive to her authentic flavours. I like speaking to guests and I encourage them to try new dishes. They confuse Chinese and Thai sometimes. Unlike Chinese dishes,Thai recipes use a lot of greens and we do not deep-fry,just stir. Taste,texture,spices and methods are different, explains the chef.
In a region where thick gravies and curries are wolfed down with much pride,the chef has had to explain about Thai versions that can be perceived to be a bit runny. No cornstarch in our curries ever! Theres a lot of emphasis on fresh and light ingredients and we try and retain the original flavours, asserts the chef,who offers us a Thai version of iced tea made from quintessential Thai ingredients such as coconut milk,kaffir lime and cinnamon.
Equally bursting with flavours was her Thai prawn curry and sticky jasmine rice. While we serve ourselves to another helping,Sorlae is happy to fuss over the chilli dressing. You must try it,though I have kept it not so hot. Back home,its fiery, says Sorlae.
She herself has not ordered much Punjabi fare as shes in love with the dosa. I love them and I have also learnt to make them, says the chef. Shes also fascinated with the tandoor and hopes to run some foodie experiments with it during her stay in Chandigarh. We would second that.
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