Some chefs collect recipes. Chef Deni Koswara collects techniques. After cooking across luxury kitchens around the world, the Master Chef at Nonya, Taj The Trees, Mumbai, believes great food begins with good fundamentals, not fancy equipment. His cooking reflects his Indonesian roots, Japanese precision and years spent refining flavours across Asia. Now, food lovers in Delhi have a rare chance to taste his work as he brings his signature menu to House of Ming at Taj Mahal, New Delhi. We caught up with Chef Deni to chat about travel, Indonesian cuisine, cookware essentials and the simple meals he keeps coming back to.
Q and A with Chef Deni Koswara
Q. You've cooked across many countries. Which destination has influenced the way you cook at home the most, and why?
Chef Deni Koswara: Bali has had the biggest influence on my cooking. The flavours and cooking methods are easy to adapt for home kitchens, so I keep going back to them.
Q. If someone wanted to experience Indonesia through food, which three dishes should they try first?
Chef Deni Koswara: I would start with satay, rendang and nasi goreng. Each one tells a different story. Satay brings smoky flavours, rendang is rich and creamy, while nasi goreng is fragrant and comforting. Together, they offer a great introduction to Indonesian cuisine.
Q. After travelling, what do you usually bring back with you? Ingredients, cookware or cooking ideas?
Chef Deni Koswara: Cooking techniques always come first. You can cook with different equipment, but once you understand the technique, you can prepare great food almost anywhere.
Q. Is there one cooking technique every home cook should learn because it adds instant flavour?
Chef Deni Koswara: Cooking over charcoal. It gives food a distinctive aroma and depth that is difficult to achieve using other methods.
Q. Many people have very little time to cook. What's your favourite meal that comes together in around 20 minutes?
Chef Deni Koswara: Nasi goreng or stir-fried noodles. They are quick, simple and always satisfying.
Q. If someone were setting up a kitchen from scratch, which three cookware essentials should they buy first?
Chef Deni Koswara: A good chef's knife, a quality pan and a reliable cooking range. Those are the basics every kitchen needs.
Q. What's the biggest cookware mistake people make?
Chef Deni Koswara: Using cookware that is not right for the dish. It can affect both the final flavour and the quality of the food.
Q. Is there one pan or pot that deserves a permanent place in every kitchen?
Chef Deni Koswara: An iron pot. It is durable, lasts for years and works well for everyday cooking.
Q. What are your favourite cooking shortcuts for busy families that still produce great tasting food?
Chef Deni Koswara: Keep things simple. Fried rice and stir-fried noodles are quick to prepare and still full of flavour.
Q. Finally, recommend one destination for amazing food and one simple dish people should learn before visiting.
Chef Deni Koswara: I would recommend India. Every region offers something different on the plate. Before visiting, I think everyone should learn to cook a simple vegetarian dish. It gives you a better appreciation of India's rich food traditions.
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The author of this article holds a Master's Degree in Interior Design and has spent over a decade in research, teaching, and designing homes from scratch.
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