Chef Hoshang Debta is a culinary mentor and department head at IIHM Pune. He holds a bachelor degree in hotel management from NCHMCTAN. His dedication and natural talent led him to train with some of India’s leading chefs and he has worked with some of the finest kitchens in the country.
Previous to his appointment as culinary mentor and department head at IIHM PUNE, he worked as corporate chef and projects in charge for a leading restaurant chain in Pune. He loves travelling and on the quest of extensive travel he has worked as an advisor for a café in Barcelona. During his visit to Catalan city in 2018 he extensively worked with local markets to understand the cuisine and its modern approach to Spanish food eating practices.
that you look forward to working with?
Whether it’s mangoes from Ratnagiri in summers or onions becoming your favourite during monsoons by getting deep fried as Bhajji or relishing strawberries from Mahabaleshwar during winters, as a chef I believe in using and working with everything that Mother Nature has to offer.
What would you do if you weren’t a chef/teacher?
From childhood I have been in special inclination towards colours, if not chef i would have been an artist.
How has the pandemic changed the way you work ?
Pandemic made me more inclined towards technology, keeping myself aware about the recent changes in new techniques in cooking and also working on sustainable cooking practices.
What do you think is the most over-hyped food trend currently?
These days a very popular trend you will see on the internet is that people are adding too much cheese to food they eat, cheese taste nodes are subtle and delicate in nature, adding cheese to spicy food does not make sense.
When you’re not in the college kitchen or in the classroom where can you be found?
I would be mostly found in the kitchen, as i have my office there, I don’t want to chose another place, since looking at my workplace makes me feel content and gives me peace.
Where is your favourite place to dine?
Koji at Conrad Pune is my favourite place to dine.
What’s your favourite takeaway or comfort food?
Street style Indonesian fried rice with sambal and Ayam Satay and mutton with Tandlachi bhakri (rice bhakri).
The spices and the flavours make it different and exciting , Maharashtra is blessed with natural resources and many varieties of cooking techniques like podhani, roasting tawa cooking and deep frying etc. Using these techniques not only bring the best out to showcase the food scene but also it shows how versatile and elaborate the cuisine is.
Which is the dish you’ve created that you are most proud of and why?
Recently during one of the events, i had to create a menu, keeping fine dine and Indian cuisine in mind. Progressive Indian cuisine is what people are preferring these days, a fine dine pre plated meal which has everything on it, from protein to sauces and the accompaniment .I always say you cannot create a new dish, whereas you can innovate and give the particular dish a new sense of beginning a new look, a new body but as a chef you have to keep the soul remaining so that guests don’t feel cheated.
You’re having friends over for dinner tonight. What’s on the table?
When friends are over for dinner, these two dishes are a must on table- mini chicken rolls (tender crisp chicken wrapped in tortillas ) and Pepper Mutton pulao (Made with my mother’s recipe).
- 1 cup quinoa
- 3 tablespoon Ghee
- 1 tablespoon broken cashews
- 1 tablespoon raisins
- 1/2 cup powdered jaggery
- 2 tablespoons almond & pistachio flour
- 1/2 teaspoon cardamom powder
- 3 tablespoons milk