Chef Ananda Solomon

Career : In 1993 the Taj President Mumbai decided to showcase a leading world cuisine culture. A survey carried out in 1991, revealed an emerging pan-Indian penchant for Mexican, Lebanese and Thai food. Thai was the chosen fare, because of Indian’s geographical proximity to Thailand. Executive Chef Ananda Solomon, who specialises in French food, then conducted research into the heritage of Thai food by going back to its roots. His two-year study of the local herbs, sauces, vegetables, and the changing trends and nuances of the cuisine came to fruition in the Thai Pavalion. In 1999, the hotel sought to provide an option of affordable Indian food, which resulted in Konkan Café. Here the chef aspired to tickle the Indian’s taste buds, otherwise benumbed by greasy tandoori food, with coastal fare. Konkan Café dishes out delicacies from along the Konkan coast, which stretches from Mumbai, Vasai and Alibag to Sindhudurg, Goa, Karwar and Mangalore. Butter chicken and reshmi kebab were traded for peppered karwari mutton, steamed fish in turmeric leaves, basale gassi and vindaloo. Chef Solomon was the only Indian chef selected to participate in the famous Slow Food event, Salone Del Gusto, in Italy in 2002 and the only Indian winner at the World Gourmet Summit. The chef proved this at the '23 1/2 Days of Bollywood' at Selfridges, London, three years ago, where he showcased west and south Indian cuisine. His challenge was to combat the curry flavours popularised by Bangladeshi and Pakistani migrants in London with a new Indian fare. He let the aroma of the spices of Konkan Café float across the 64-cover Premier restaurant at the Selfridges. Being a Manglorean by birth, his affinity to Konkan food is natural and he brings the luscious traditions of the Western coast into the mainstream.