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Sovani’s Singapore restaurant, The Song of India, bags Michelin Star
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Tuesday, 13 September, 2016, 08 : 00 AM [IST]
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Singapore
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fiogf49gjkf0d The Song of India (TSOI), the Singapore fine dining restaurant owned by Mumbai-born chef Milind Sovani, bagged the Michelin Star.
In 2006, Sovani took up the mantle of creating the finest Indian restaurant, which would change the gourmand’s perception towards Indian food in Singapore.
Till then, Indian cuisine in the city-state was mostly street food served on banana leaves priced at $5.
North Indian cuisine, which was a new entrant in Singapore a couple of decades ago, was perceived to be valued slightly higher than its South Indian counterpart.
However, Indian food wasn’t considered anywhere close to fine cuisines by French, Italian or Chinese star chefs.
Sovani took up the challenge and found the right partners in achieving his dream. They selected a heritage bungalow and procured he finest silverware.
An impressive wine list was added. Before finalising the menu, they had extensive trials with a French sommelier, where each dish was paired with the right wine.
For instance, the restaurant’s not-so-hot tandoori chicken goes well with a German Riesling. And the Lucknowi lamb shank is paired with a French or Australian Shiraz.
Sovani, who returned to India in 2012 and started the fine dining restaurant April Rain in Pune, travelled extensively to various parts of India.
“I tasted different delicacies and selected chefs with expertise in various cuisines to join my team,” he said.
“The menu’s outline was formed, but the main task was to create a new cuisine, which was authentic in taste but had a global look and feel,” Sovani added.
He said The Song of India was his baby, but gave a thumbs up to the restaurant’s incumbent head chef.
“The Michelin Star celebrates the chef’s vision, the story behind the menu and the consistency with which good food is served,” Sovani added.
“The way I created modern Indian dishes is by deconstructing an Indian dish and reconstructing it with my style and without compromising on the taste,” he said.
“I congratulate the entire team of TSOI for maintaning the high standards of cooking,” Sovani added.
On one hand, the chef is busy doling out personalised menus for high-end weddings, parties and creating innovative menus at April Rain.
And on the other, he is making waves on the global cuisine scene. A couple of years ago, he was the only Indian chef invited to Singapore to discuss and design the Asia chapter of the San Pellegrino World’s 50 Best Restaurant, a list by British magazine Restaurant.
Joining Sovani in the plan to launch Asia’s 50 Best Restaurants were a dozen restaurateurs, chefs and gourmands.
He said it was a huge honour to be invited to discuss and plan such a big culinary hunt event in Asia and share his ideas with some of the best names in the business.
“I look at my presence in this gathering as a recognition of Indian cuisine, which is my forte,” Sovani added.
The chef, whose career spans three decades, started his career as a kitchen management trainee.
He trained under the finest Indian cuisine chefs and the famous French chef Roger Moncorte.
Sovani not only pampered the taste buds of his Asian patrons, but also been the chef for two of India’s prime ministers, Indira Gandhi and Rajiv Gandhi.
He served a number of heads of state and headed five-star hotels as executive chef and director, food and beverages.
Sovani, who opened restaurants in Japan, Malaysia and Singapore, showcased his cuisine in over ten countries.
He conducted Indian food promotions and festivals and developed a number of Indian dishes, from traditional favourites to his own creations.
Sovani also branched out into ready-to-serve meals. His base sauces, which can help novices whip up great Indian food, is a hit across the globe.
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