Vicky Kumar: Rustling Up Mediterranean Cuisine

Chef Vicky Kumar at Indore Marriott introduced me to a distinct variety of Mediterranean cuisine. We chatted over a delicious Carré D’Agneau, another name for tender rack of lamb. Vicky Kumar has been cooking in professional kitchens for the last six years and has worked with some of the best chefs. He draws his culinary passion from the freshness of the ingredients and exceptionally creative plating. It was, indeed, fascinating to observe him in the kitchen, where chef Kumar wheels out great culinary adventures. With every dish that he prepares, he takes you on a tour to the land of peninsulas. That too, without having to travel out of your comfort zone!

 

Talking about the Carré D’Agneau he cooked for me this evening – it was both well presented and delicious. The herbed rack of lamb, placed in a Mediterranean setting, resembled a forest, and it’s this well-defined presentation that takes chef Kumar’s cooking skills a notch higher!

Mediterranean Rack of Lambs

By supplementing an unexpected twist to this French centrepiece, Kumar created a web of nature where he, exhibited juicy medium-rare racks with butter tossed baby carrots and sautéed mushrooms in a rustic bucket.

 

On the side, he served me a glass of Australian Red Wine sourced from the Barossa Valley. Word has it, the leaner the red meat, the lighter should be your red wine. Over this fantastic brunch, I dug into Kumar’s culinary expertise and here’s what I learnt!

Indore Marriott European Lamb Dish

Q: What is your favourite food to eat?

A: I love to try new cuisines, but, what I like the most is Mediterranean food

Q: Why did you choose to become a Chef?

A: I always had it in me! I love cooking and want to open my own restaurant, therefore, becoming a chef was the first step towards my dream goal.

Marriott Mediterranean Rack of Lambs
Perfectly Cooked Medium-Rare Racks by Chef Vicky Kumar

1: What is your favourite food to eat?

A: I love to try new cuisines but, what I like Mediterranean the most.

2: Why did you choose to become a Chef?

A: I always had it in me! I love to cook, want to open my restaurant, and thus, becoming a chef is the first step towards my culinary goal.

3: What is your favourite cuisine to cook? Why?

A: I love to cook the Mediterranean as it is one of the most complex yet fascinating cuisines. It’s flavoursome, diverse and cooked with the freshest of ingredients and plentiful love.

4: Give me an example of a meal you would prepare for me?

A: Since it’s summer, I would cook you a Peruvian Mango Ceviche. Not only, is this dish flavoursome, but also exclusive as it uses fresh mangoes that enhance the taste of the seafood! The Peruvian Mango Ceviche tastes fabulous when cooked with the right technique.

Marriott Indore Lamb Dish

5: What do you do to ensure the quality of the food?

A: Quality food starts with quality ingredients. Therefore, I choose only the freshest and the best quality ingredients and cook them to the right degree with precise skills.

6: Tell me about an accomplishment that you are most proud of?

A: Guest satisfaction is my most glorious achievement, says chef Kumar. Nothing gives me a better sense of accomplishment than having a guest appreciate my food. It’s his daily inspiration that fuels him to dish out excellent food every day.

7: Tell me three things you consider your strengths?

A: The urge to learn, the passion – to create, to innovate, and most importantly, having a customer-oriented approach.

8: How much do you love to cook?

A: Well, it ‘certainly’ can’t be measured on a scale, for I think I live for cooking. I sleep with its thoughts and wake up with an urge to create and learn something new.

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