Do me a flavour

FRANCIS LUZINIER EXECUTIVE CHEF, RENAISSANCE HOTEL; MUMBAIFOR YOU: I want to try more steamed and wok cooking. I also want to launch an exte...

FRANCIS LUZINIER EXECUTIVE CHEF, RENAISSANCE HOTEL; MUMBAI
FOR YOU: I want to try more steamed and wok cooking. I also want to launch an extensive salad bar with lots of fresh ingredients and interesting dressings.

FOR ME: Everyone8217;s raving about Gordon Ramsay8217;s restaurant in London, and I8217;ve always been amazed by their splendid, simple presentations. I8217;m also in awe of Chef Joachim Splichal of California. He8217;s German and only works with potatoes8212;he8217;s raised the humble spud to the level of gourmet food.

BAKSHISH DEAN EXECUTIVE CHEF, PARK HOTEL; NEW DELHI
FOR YOU: I plan to introduce steamed recipes in a big way. I also want to launch a few sugar-free desserts. For sweetener, I8217;ll use Stevia, which is extracted from the leaves of the stevia plant, found in the South American rainforests. It sweetens food without getting absorbed, so anything it8217;s added to is 100 per cent sugar-free.

FOR ME: Sakura, the Japanese restaurant at Delhi8217;s Hotel Metropolitan Nikko. Chef Nakamura is doing some amazing things.

STEFANE FOUCHER EXECUTIVE CHEF, GRAND HYATT; MUMBAI
FOR YOU: We8217;re talking to local farmers about sourcing organic produce for all our restaurants. I also want to open a Chinese restaurant on our property. I8217;m especially keen on Sichuan8212;the spicy flavours are bound to be a hit with Indians.

FOR ME: I8217;ve been fascinated by El Bulli in Girona, Spain, ever since I read about it. Their recipes are extraordinary; in fact, I8217;ve asked friends in France to get me a copy of their 300 cookbook. It8217;ll keep me going till I can taste the real thing!

RATIB AL-GHRIWATI CHEF, MASHRABIYA, HOTEL ASHOK; NEW DELHI
FOR YOU: One dish I would like to introduce is lobster cooked in olive oil and accompanied by broccoli and olives. I also plan to add a few Moroccan dishes to the menu: Lamb tagine with dry fruits, seafood magrabia similar to the Spanish paella, octopus salad and artichokes.

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FOR ME: I8217;ve always idolised the French chef Bernhard. As luck would have it, he joined the Burj Al Arab hotel in Dubai after I quit. I8217;d give anything to be able to meet him and enjoy his cooking.

CHETAN SETHI CHEF AND OWNER, LICENSE TO GRILL, ZAFFRAN, HOWRAH; MUMBAI
FOR YOU: I8217;d like to start using olive oil in all my restaurants, even in those serving Indian food. I8217;m also getting into German food. Apart from a food festival at License to Grill, I want to introduce some German dishes.

FOR ME: Chef Anton Mossiman has always been my guru. Someday, I would like to take some time off and work with Mossiman at his institute. This guy has even created dishes with the juice of tea shoots.

TOMMASO MADDALENA CHEF, TRAVERTINO, THE OBEROI; NEW DELHI
FOR YOU: Since we8217;ve only just launched, there8217;s nothing I need to upgrade right now. We source most of our ingredients from Italy, and my cooking fortifies the health elements: we always use virgin olive oil, and lots of fresh, home-made pasta like gnocchi, ravioli, fettucini, lasagne.

FOR ME: The Roof. It8217;s a restaurant at the Hotel Hassler in Rome, where I worked before coming to Delhi. You can see all of Rome from that restaurant, and it serves my favourite dish, roast sea bass with eggplant and ginger sauce.