Men rule the world of culinary art. Think about master chefs and some names that come up to mind are Sanjeev Kapoor, Vikas Khanna, Ajay Chopra, and Kunal Kapur. Tarla Dalal long held the fort for women but it has now fallen to kitchen kings.
Chef Kunal Kapur has a theory on why men make good cooks. “In urban Indian society, parents encourage their daughters to go out and work, but once into marriage, women have to balance job with the responsibilities of cooking,” says Kapur, who was at the Dr Ambedkar Institute of Hotel Management, Chandigarh, to give students a demonstration of using avocado in the Indian cuisine. So, do the chefs cook at home? “Too much of cooking at work tires me so much that unless it’s a holiday, I also prefer not to,” said the culinary artist.
There was a time when students got into cooking, if they couldn’t get into a good college. Have the times changed? “This is somewhat my story,” said Kapur, “even I was not good at studies; but the economy has expanded and many bright minds have come into hotel management. Boundaries have blurred, as recognition has doubled,” explains the executive sous-chef from The Leela, Gurgaon.
Coming to the earnings, Kapur says that when he started working, he made Rs 4,200 a month, but now the least income of a chef was Rs 15,000. “The growth is rapid. There are many expensive chefs now,” said the mentor to upcoming chefs, suggesting: “Cooking is an easy-to-learn skill. If you observe your mom, you’ll know that even her cooking has evolved with time.” The former MasterChef India judge has completed his latest show “The Foodie comes to America” and is preparing to launch his YouTube channel. The author of “Chefs in Every Home” is writing two more books: “Men Can’t Cook” and “Before You Cook”. “Men Can’t Cook”, a gentle pun on his gender, is expected to be on the market in 6 months.
Recipe by master chef
Avocado and coconut stew
Coconut oil, mustard seeds, old dried red chilli, sliced onion, green chilli, garlic, ginger, turmeric powder, coriander powder, tomatoes, tamarind, avocados, coconut milk.
Put coconut oil, mustard seeds, and old dried red chilli in a hot pan
After it splutters, add sliced onion, green chilli, garlic and ginger, and sauté it for some time
Add some turmeric and coriander powder
Once it mixes, add tomatoes, besides salt to taste
Add some water for the flavours to come together
Add some coconut milk and tamarind after tasting for bitterness
Mix a small amount of rice flour with water separately and add it to the curry to thicken it
Slice some avocados and lay it in a bowl
Now add the curry on top and serve after five minutes.