By Jojo Dass
For Food Trip Magazine
People these days want to try something new. New cuisines. New dining experience. New menus.
And to keep up with these trends, collaborations have become the order of the day, said Head Chef Neeraj Rana in a recent talk with Food Trip Magazine.
“I have observed,” Chef Neeraj said, “that consumers are constantly on the lookout for new concepts and cuisines that they have never tried before.”
He said that along with this, “a uniqueness in the concept of venues and locations is becoming increasingly important.”
“Also, people now prefer more organic and sustainable food in their cuisine.”
Chef Neeraj said “collaboration occurs all of the time in the Food & Beverage world, and Dubai is no different.”
“In the past months, we’ve witnessed a number of first-class neighbourhood capabilities collaborate to create culinary masterpieces. And now, greater than ever, we’re seeing an upward push in supper clubs,” he said.
He’s spot on, you know?
That’s because Chef Neeraj equips himself with skills by going for courses, and experiments with food innovation to stay relevant in today’s ever-changing food scene.
The avid learner constantly upgrades himself with professional courses to keep abreast with the changes in the field.
Hailing from India, Chef Neeraj has been in the business for over 12 years – the past five being with Bombay Bungalow, a homegrown, upscale dining destination at The Beach Mall on Jumeirah Beach Residence.
“Food as a subject is very close to my heart. During my initial years of studying, I found that the programs, which I undertook, would help me echo global trends in contemporary gastronomy.
“India holds one of the greatest culinary traditions in the world, and I am proud to be one of the influential voices on the global culinary scene,” he said.
A seasoned culinary genius, Chef Neeraj said he has not been spared the tears peeling onions – literally, i.e. – and he has kept on, knowing that the light at the end of the tunnel is not a barreling freight train, if you will.
“Throughout my life and experience, in every kitchen I’ve worked in, every hour I logged in, and every onion that made me cry, I knew there was a power behind my inspiration: kitchen adventures and magical moments,” he said.
“Over the years, I actually have had a diverse range of successful and rewarding culinary careers to choose from.”
Chef Neeraj worked as junior sous chef at Spice & Ice Restaurant and Lounge in Jumeirah Lake Towers, Dubai. Back in India, he had also worked with notable five-star hotels such as Oberoi Hotels & Resort and Hyatt Regency.
Bombay Bungalow recently launched a summer signature set menu with an appetizing selection of mains that includes the Bengal Seafood curry, which infuses the flavours of raw mango and chili curry alongside Kadhi Chawal or curd curry rice.