Memorable meals by Chef Aman Tandon

1. Your favourite cuisine?

As a Culinarian for 22 years I have worked in a wide range of hotels including well-known hotel groups like Taj , Sheraton, Radisson, Pride and Intercontinental, which has given me wide exposure to cuisine from western food to Pan-Asian but the ones I enjoy the most are Indian regional food and oriental cuisines, perhaps because of my spice-loving Indian palate.

2. Your favourite dish at home?

“My wife Sushma Tandon is an accomplished pastry chef, and and together we enjoy making and eating home-style Indian food which is customized to be light on spices , oils and any junk food ingredients keeping in mind the need of our children. Preferring lot of fibres and vitamins , calcium , iron and protein rich food through variety of salads , dips , murabbas , fruit compotes and even desserts made healthier with loaded fruit and subtle honey and diet creams to make them all healthy, nutritious and yummy too for kids.

Though professionally I am known for my both authentic and creative kebabs , Mughlai curries , biryani , Indian breads and creative desserts , at home I have got the first chance to be able to give so much of quality time on introducing world cuisine to all the members in family and in a way been able to add on to their limited list of same old favourites to convert and prefer into healthier , tastier and varieties of food, as we are vegetarian at home and occasionally make eggs. Some of our family favourites are Palak Paneer which is healthy with a good nutritional balance , Kadhai Paneer Jhalfrezi , Dhooni Baigan Bharta , Arhar daal with double masala tadka , Homestyle Hing, Jeere ke Aloo and Chidwe Matar Ki Tehri , Raita and a healthy salad are always part of our food, and we accompany the meals with our variety of homemade seasonal pickles , chutney and accompaniments to add a punch to our palette . Being a chef couple, we often try unique ways of cooking food with cross-techniques of regional cooking styles, well paired seasonings , spices and techniques, thus making cooking an interesting turn out even during the lockdown period along with my better half Sushma .

With our long existing practice of creative cooking at home which makes us quite known couple in our circle for novelties and creativity amongst our old friends and relatives on our potlucks , kitties and our weekend get-together. Savoury food from me and creative desserts of all sorts and cuisine by Sushma who maintains a well-equipped mini-bakery at home keeping her dexterity sharp and skilled even though when now she is off the culinary map, working as Admin Manager in a pharma and biotech corporate house.

3. The dishes you love to cook?
Growing up in Lucknow and Kanpur, Mughlai and Awadhi cuisine are my specialties with Chatori Chats, Kebabs and Indian Desserts being my forte. Our everyday meal has to have something novel in dessert section by Sushma which makes our once in a day together dining a great experience as well.
At home, I try to introduce healthy eating habits with children by making quick side dishes and accompaniments, and wholesome snacks for their lunchboxes. My wife wears the apron most of the time at home, making the main courses and I rule on snacks , breakfasts and lunches as she works at the Zydus Cadila Biotech Park Plants at Changodhar where she is heading the Admin and Hospitality section. Some of the creative dishes I have made in recent times are:* LUCKNOWI SUBZ GILOUTI — Vegetarian version of the Oudhi delicacy made with different avatars using fresh made home style ricotta cheese , paneer , mash of seasonal vegetables and healthy kidney beans.
* KURKURE BALAI KE LONJ — LUCKNOWI KEBAB as SNACKS
* PINK GUAVA, BABUGOSHA PEARS, PINEAPPLE , NANNYGREEN APPLE SATAY- Fruit versions of the lip smacking snacks with healthy nutty dips.
* KHAM KHATAI AKBARI – healthy grilled kebabs with unique healthy
combination of moong , moth and chana which also turns to be an
exciting healthy chatory chaats.
* Various avtars on the South Indian Idli , like — Mumbaiya bhaji with Milan Mozarella , Moraccan Ras el Hanout , Sweet Basil, Chimichurri Idli and many more .
* Wasabi spiced , BBQ , Jamaican Jerk Spice , Schzewan spice mix ,
Chipotle pepper Adobo tex mex Kuzhi Paniyaram and other interesting
fusions of International flavours of to name a few.
* Likewise the same unique combinations we have tried on Pizzas which
we make out of Whole wheat and multigrain Pan Pizza bases with lip
smacking toppings .making it health Bhi & Tasty Bhi 😁

Sushma is a pastry chef, and she excites the kids with different fusion dishes and Fruits , nuts and honey based desserts like:

* BUTTERMILK PANNA COTTA WITH STRAWBERY COULIS
* BERRY BLOSSOMS FANTASIOSA
* CHOCO LEMONARE SCHIFFONADE
* VERY BERRY PARFAIT
* OCEANS OF FANTASY
* BELGIAN CHOCOLATE SUSHI
* LA DOLCE VITA

Since both of us are chefs we do have ladle wars but it is Sushma who wins – both children favour their mom for her food over mine !!!

4. If you had a choice of starting a restaurant in any city which
would these cities be?

My 13 years out of my total 22 years of career on key Chef profiles with hotels and resorts of repute pan India as a Head of Department for single as an Executive Chef and Multi properties profile as a Regional Executive Chef which has given me a great opportunity to experience and work collaboratively across the culinary zones of India- North to South and east to west , which has build in a great amount of learning , exposures and introduction to many authentic and contemporary foods and beverages in my career as a hands on chef . My job has made me travel and work in many gourmet pockets of our vibrant culture , heritage and cuisine making me an ardent fan , follower and advocate that our Indian cuisine is the Best in the World . Having worked in Kanpur , Lucknow , Kathmandu , New Delhi , Jaipur , Agra ,Bangalore , Chennai , Sriperumbudur , Nagpur , Baroda , Kolkata , Pune
and Ahmedabad are some of the cities where I have enjoyed.
Having been in Apnu Amdavad for over 10 years , I find myself a pakka Amdavadi now . Both me and Sushma have been very fortunate to have been highly welcomed by the denizens of our vibrant Gujarat and Amdavadis ever since when we landed in this city way back in 2006 and since then never looking back.
With so much of love by our charming, congenial , warm and big hearted patrons of Ahmedabad my first and the most happening start-up will take place in apnu Amdavad only . And I am sure the kind of great love and trust I have been fortunately successful in building along with have thoroughly enjoyed over past so many years of cooking for my Amdavadi and NRG travellers , by my hearts of hearts I will really be
getting a great response to my project which would churn out the best
out of my so many years of hard work and hands on experience in
creating delights to my patrons with my creative F & B Offerings for
one and all. THE BEST IS YET TO COME.

5. Your most memorable meal?
As such there are numerous occasions each ones unique in their own ways with best of chefs serving me and my family at best of the hotels and restaurants . Most recently i remember It was on my birthday that I was invited by Chef Anirudh Limaye of Courtyard by Mariott , Ahmedabad this year for dinner and it was a great experience of one of the finest food and beverages offered at Bayleaf together with the most impeccable food menus and was made flawless together with one of the most hospitable services and great warmth by chefs and the managers of the Mariott Courtyard of Ahmedabad. Thanks Chef Limaye for a great overwhelming experience to me and family .

The Food and Beverage Conclave and learning workshop which was organised in Feb , 2017 at Crowne Plaza Chennai was a time remembering event and a great learning experience which showcased the most authentic regional specialties of Indian Subcontinent cuisines together with best of Global Cuisines , techniques , Molecular , Avant garde , theme breaks , Concept dinning , Modern culinary trends , open hearth set ups followed with a unique conceptualized Chef competition.  A perfectly curated f & B conclave by the stalwarts of the Industry which was headed and directed by the best of the best Hoteliers , Executive Chefs , Director Food and Beverages , Area GMS , Gms , M D , VPS of the esteemed IHG Hotels SWA .

My favourite food time starts with when my Mom makes food for me which for me and my family is the best in the world . On our vacations when we go home to Kanpur and Lucknow our real feasts starts. It is a wow spread specially done together by my wife , mom and sister who also plans at the same time and then it becomes a great fiesta when whole family sits to eat and gorge on numerous food offerings done by all the moms of house of the 3 generations . I will definitely swear that real fun on food happens in joint families where all eat together and make together  we always cherish these memories , experiences and await for next vacations to happen .

Always it is me and my wife Sushma only who end up in the kitchen every time after a day or two of newness of my visit then it is we only who are always cooking at mother’s place being the youngest and the only chefs in the family.  This also makes everybody from a young one to our elders and grannies who earnestly wait for our visit to Kanpur which is so special in our case and welcoming . It is  a delight o see all elders in house exercise their commands on me and Sushma to make infinite creative dishes and spread smiles followed with lots and lots of Gifts in Cash and things of our likes being gifted to us
and children Zoya ( daughter ) and Krishna ( my son ) .
With so much of love and care which gets showered by all cousins , in laws and relatives at home town then any one will long to cherish the sweet memories of dinning with togetherness , fun , frolics and all razzmatazz in our joint family. This gives a great bonding and feeling of love and affection among all visiting once a year from our respective places all gathered up at one big mansion house of TANDON BHAWAN where in even neighbors also equally participate in our thoselimited frame of time with unlimited glee and joys together . 😁

As i am very selective in my food choices, these are a few places that
I really enjoy eating at: • South Indian food at Dravida at Fern, the brunch, breakfast and dinner buffet at Crowne Plaza Ahmedabad, North Indian food at Bay Leaf, Courtyard by Marriott Ahmedabad and Kathiawadi food at Rang in
Crowne Plaza Ahmedabad are among my favourites in Ahmedabad.
* OH CALCUTTA , TIWARI SWEETS , RIZALA , KWALITY , KC DAS and GUCCHI
in Kolkata
* Malaka Spice , Puran da Dhaba , shakahari and Paasha at JW ,
Coriander Kitchen with Conrad in Pune .
* Heightz , Suvarna Mahal , Steam , govindam retreat , Peshawri ,
Dragon House are a few that I like in Jaipur .
* The Creek , Olive Bar and Kitchen , Angare , Blue Ginger , Persian
Terrace and Karavalli in Bangalore .

6.  How would you celebrate a Romantic meal with spouse?
Wicked Walu Restaurant at Warwick Hotel in Viti Levu, Fiji would be my choice for a romantic meal with Sushma. It can’t get more romantic than staying in an overwater private bungalows over clear blue water. Step into this private island restaurant for an exotic seafood feast. Enjoy dinner and music, lose your shoes and enjoy having your toes in the sand admiring a view of the waves crashing under the stars. I would not missing ordering the chocolate bavarois that is served with a chocolate cigar.

Another pick would be the enchanting island of Santorini which is indeed one of the finest and most romantic places – the luxurious restaurant of Andronis Boutique Hotel is undeniably the most romantic dinner place here. Traditional Greek dishes with Mediterranean influences, excellent services, and spellbinding sea views, what more could you possibly want for that one very special meal?

7. If you were told you could plan your last meal what would it be
like, what kind of setting and whom would you invite?

My last meal should be the most lavishly done with free flowing wines
and spirits , loads of starters and finger foods, enlivened by thumping melodies from 1980 hits to current favourites, dance , open hearth set up of main course which should be thoughtfully paired with wines and a lavish set up of dessert bar . The guest list should be with my Wife Sushma , Children — Zoya and Krishna, and all the family members, all my great friends and colleagues who have been like real well wishers and family to me in life , my loyal patrons whom i have been privileged serving all my career and trust me to deliver the best food , my parents , sister and her family, my in-laws and all my maternal and paternal family members. The setting would be a private
beach – a full moon night, dinner under the stars, a cool sea breeze
and swaying palms and me deriving special pleasure in adding my touch
of wow tastes and flavours and presentations on foods being cooked and served to all my dear ones even then when I am quite an old young man.

Career highlights

I am a seasoned hotelier and chef with hands on approach of over 22
years of modern Food & Beverage Operations and administrations. with
over 12 years of experience as an Executive chef and Regional food
& beverage operations head in different roles and formats with
reputed hotels pan India .

I have been felicitated thrice in past 7 years as The Most Admired
Chef of the Year – 2012 with The Golden Star Awards – Stars of the
Industry , 2012 at Mumbai Restaurants headed by me have been awarded at the Times Food and Night Life Awards from 2016 to 2020 . I was awarded twice as Chef of the Year.

I am known to be a very friendly , congenial , highly creative and
curative chef and friends with the food buffs and patrons whom I value
the most in my career as a culinarian.