The art of creating recipes: Insights from India’s top chefs

Balancing tradition and innovation

For Manoj Kumar, head chef at Aahana Resort, recipe creation is deeply personal and rooted in childhood experiences. “My passion for cooking began at a young age while assisting my mother in the kitchen,” he said. “Growing up in the mountains, I would often pick fresh herbs, which made me appreciate the unique flavours of the Kumaon hills.”

Chef Kumar seamlessly melds cultural traditions with personal experiences and seasonal ingredients. “When crafting a new recipe, I start by exploring the rich heritage of Indian and Mughlai cuisines—my specialties—to ensure the essence of these traditions in my dishes,” he said.

Shyam Ratan Singh, culinary director at Fort Rajwada Jaisalmer, specialises in Indian cuisine and fusion, and often reimagines traditional dishes. “I might take a classic like Italian risotto, but instead of cooking it with usual wine and broth, I would create a curry risotto with yellow curry and coconut milk, tempered with Jakhiya, dry red chilli, and curry leaves, adding a warm, Indian twist.”

Chef Aditi Dixit of CYK Hospitalities focuses on modern Indian cuisine, which is rooted in sustainability and locally sourced ingredients. “I research and experiment with ingredients, techniques, and flavour profiles to create innovative dishes while still paying homage to my roots,” she said.

Chef Rishab Gupta, co-founder of Burash, favours simplicity and soulfulness in his recipes. “I aim to keep the food soulful and simple. Balance naturally comes from using seasonal ingredients and traditions, blending flavours through personal experiences and new techniques,” he said.

Fresh ingredients are a part of every recipe creation process. (Source: Freepik)

The role of experimentation

“Without experimentation, a recipe is never fully developed,” Chef Gupta said, recalling creating one of his signature recipes by accident. “I wanted to make black rice pudding. I remember putting these extruded black rice flakes into the oven and being amazed with the puffed up crunch it was giving. So, rather than making a black rice pudding, I made a coconut and black rice granola, one of my signature recipes now.”

Chef Singh shared a similar experience with a lemon tart. “I used fresh betel leaves in the tart’s crust, a herb more commonly associated with Indian sweets. This unexpected combination led to a unique dessert that became an instant hit with guests.”

Chef Dixit also values experimentation in her process. “I once tested a new dessert recipe, and while the texture was unexpected, I decided to roll with it, and ended up creating a signature dessert that became a customer favourite.”

Technical aspects and consistency

Maintaining consistency while allowing for personal touches is a challenge all chefs face. Tarun Shetty, corporate chef at Zoreko, outlines his approach, saying, “I analyse the balance of flavours, textures, and nutrients to ensure harmony and consistency. This involves calculating proportions, understanding ingredient interactions, and making adjustments as needed.”

Chef Dixit stressed the importance of documentation: “I document every step of the process, from ingredient measurements to cooking times and temperatures. But, I leave room for personal creativity and experimentation during the cooking process.”

Chef Gupta takes a more systematic approach: “The difference between a cook and a chef is that a chef creates a system for every recipe, an organised structure with multiple papers, multiple stickers and markers.”

Evolution of approach

As their careers progressed, their approach to recipe development evolved too. “Healthy eating has become a cornerstone of my creative process. I strive to create dishes that are delicious and nourishing,” Chef Kumar said.

Chef Shetty shared how culinary education, changing food trends, emphasis on nutrition, digital tools and resources, and collaboration and feedback changed his approach to recipe development: “I now incorporate elements like sustainability, food waste reduction, and accessibility.”

Chef Dixit’s evolution leans toward sustainability and health. “I now prioritise sustainability using locally-sourced ingredients and reducing food waste in my recipes. Nutrition considerations have also led me to explore healthier cooking methods and ingredient substitutions without compromising flavour,” she said.

Chef Gupta said, “Every year, I read more, travel, and try new flavours, helping me evolve as a chef. Culinary education gave me the foundation, but it’s the continuous learning that keeps me evolving. It taught me how it’s not just an art but also a science.”

“Initially, I focused on mastering traditional techniques, but now I weave in modern trends and healthier ingredients to create dishes that are nourishing and delicious,” said Chef Singh.

As India’s culinary scene continues to evolve, these chefs demonstrate that the art of recipe creation is a dynamic process. Their insights offer a glimpse into the complex, creative, and deeply personal journey of bringing new dishes to life. They ensure that Indian cuisine remains vibrant, diverse, and ever-evolving.