|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Recipe for Success: For chef & TV anchor Manohar, food’s a celebration
|
|
Saturday, 03 January, 2015, 08 : 00 AM [IST]
|
|
Harcha Bhaskar, Mumbai
|
|
fiogf49gjkf0d  The adage ‘Live to eat, or eat to live’ throws light on the two types of people in the world - those who rely on food as a celebration of a lifetime (i.e. the former), and those who eat food as medicine, counting the nutrition in each morsel (i.e. the latter).
Celebrity chef Vishnu Manohar, a household name in Maharashtra, believes that food is not merely for survival, but a celebration. He is the anchor of the television show Mejwani, and is renowned for preparing simple, homely dishes quickly.
“Food is not just my passion, but I live it too. It is the beginning of all creative ideas, and I go along with it,” said the chef, who was raised in a Maharashtrian Brahmin joint family, for whom food had a cultural association, and was integral to festive occasions.
He had creativity in his genes, his father being a painter and mother, a classical vocalist. Upon completing his high school and graduation in Nagpur, he realised that he didn’t want to pursue a run-of-the-mill lifestyle, but wished to do something different and glamorous.
“I worked very hard, so I could lead a lavish lifestyle,” said Manohar, who cited the Hindi film Yaarana, which released then, as his inspiration. “The story of a small-town boy becoming successful left an indelible mark on my mind,” he added.
“I promised to myself that I would either live my dream or die,” he said, saying that the dream eventually become a passion. His curiosity and creativity did not let him sit idle. He said he observed the halwai across his house, and experimented in the kitchen.
“My attachment to the kitchen dates back to when I was twelve. I made amla supari then. I then jotted my recipes down. I took my first catering order when I was in Grade X. It later flourished into a family business, and I did not look back,” Manohar said.
“I also fell on hard times. And to do something different, I opened my first restaurant, Sanman, which shocked me, because it did not elicit the expected response. However, ideas kept pouring in, and I wasn’t let down,” he added.
“I conducted a pet food festival, where various kinds of foods for animals were showcased. It got a good response, and I carried on with my ideas. Meanwhile, I completed a food crafting course in Pune,” Manohar said.
“After a while, I got the opportunity to work on Narendra Shinde’s television serial, in which I played a small part. There, somebody noticed me and inquired about me,” he added.
“The director told him that I am a chef seeking an opportunity. And from there, destiny took a turn, and I landed Mejwani,” the chef stated, calling it the life-changing moment of his life.
But whiel he got a golden opportunity, Manohar did not forget that cooking was his interest, and took efforts to establish himself in the field. Although his first concept, Sanman, didn’t work out, he opened a new restaurant, Mirch Masala.
He could not continue it, because he got involved in his family business. “My restaurants did not work, but my family’s support made it easy for me to do what I wanted to do. My wife and brothers are my greatest strength,” he said.
“I did not lose hope, and after a great deal of research, I opened Vishnuji Ki Rasoi, which worked. I found that Chinese and Punjabi dishes were common everywhere,” the chef stated.
“I wanted to make Vharadi cuisine the unique selling proposition (USP) of my restaurant. It worked. Soon, the special Marathi cuisine became famous, and I won the hearts of my foodie guests,” he added.
“I wanted to reach the common man’s pocket. I belonged to a middle-class family myself, and I know that middle-class families stick to budgets. I remember I used to collect five-paise coins to enjoy a samosa that cost 40 paise,” Manohar said.
“I would enjoy the samosa on my bicycle, and now when I look back at those days, I realise that it gave me some beautiful memories to cherish. I maintain the budget, but present my patrons varieties of food and memories,” he added.
Although he has achieved fame and glamour, Manohar opined that creativity did not have an end. Apart from jotting down his recipes, he reads about foods from across the globe. Not wanting to limit himself, he began to write books.
His first book, ‘Indian Gravy che Rahasya’ (‘The Secrets of Indian Gravy’) was appreciated by readers. Since then, he has written 23 books and undertaken extensive research on Maharashtrian food.
“I did not decide to become a writer, but was always interested in collecting unique and historical information. So I collected old recipes. It is not just my hobby, but as a chef, it is also my responsibility to pass on these old preparations to the new generation,” he said.
Manohar, who believes that food is a tradition, emphasised that he did not just play with tastes, but creates memories for people. “It is important to reach the maximum number of people,” he added.
The chef’s creativity, positive attitude and keenness to learn have helped him a great deal in his career, and he now has another plan up his sleeve - to launch a range of eight ready-to-eat products and some special utensils.
Sharing his dream, Manohar said, “I want to own a five-star restaurant, and would love to serve Maharashtrian cuisine in it. Traditional food has a strong base, and can be served on a global platform too.”
|
|
|
|
|
|
|
|
|
|