Houston, Texas Aug 10, 2021 (Issuewire.com) - Thanks to the changing time in which people around the world have started to know & believe “no work in this world is small,’ but every work needs precision, timing & integrity of the one who is giving 100% of them. I remember the early 90’s era when Satellite Channels were just introduced in India and many of them started to broadcast travel & living with food exploration programs. It was a time when people started to understand the importance of food & culinary culture around the world, not only this but even a few more shows started to make people understand how Chef’s around the world make a fusion of different culinary cultures and present the final meals on a plate.
Many things people have learned from these shows and since then many people have started to build their career in the culinary industry in which today there are hundreds of noticeable Chef’s from India who is heading their great ventures or even they’re working as a Chef’s at some of the best places in the world. Ruchit Harneja, a young boy with his great dreams from Jaipur is one such name, working as an Executive Pastry Chef, one of the most opulent Indian Restaurants “Musaafer” by The Spice Route Company in the United States. Ruchit graduated from the Indian Hotel Management in Bangalore & joined as a trainee Chef at the Taj Hotels Group in Delhi where he eventually took over Pastry Operations & we all know how difficult it is to manage the operation in the baking line. But it is again about the passion, time & effort, the more you put in, the more you get from it.
He’s mastered himself in many ways right from blending the spices for course meals to desserts as he has been rated amongst the best Chef when it comes to mastering cuisines with blends based on Ayurvedic Spices which are differentiated by their cooling, warming, baking, and digestive nature. Not only this, but He has also learned some of the best techniques in crafting antidepressants & fatigue-boosting desserts with natural & nature-originated spices, flavors & fragrances.
Another engrossing fact about his desserts is the extensive use of Indigenous Indian superfoods like millets, fox nuts, lotus seeds, and Moringa. He is considered to be a prodigy of heterodox food pairing in desserts, a lot of which he learned from the Kayastha cuisines and Rampur cuisine of India.
“It is all about Techniques that you master with expertise & imagination of flavors, blends that will come on the serving plate. He gathered thorough knowledge of regional Indian cuisine when he embarked on an extremely ambitious 100-day journey around the 29 states of India, discovering hundreds of authentic recipes. As a result of his quest, He blends those recipes with contemporary techniques to provide one of the finest modern Indian meals that diners of Houston would’ve ever imagined."
Rajasthani Ghevar by Chef.Ruchit Harneja
For me it is very much important to bind the culture with proper ingredients which creates a great final product and tempts the tastebuds of our esteemed guests and the techniques I’ve learned in my overall travel & explorations, help me a lot in incorporating cuisines. I always look for seasons, it helps me to understand the availability of ingredients in raw through which I can play in my words in our kitchen; say during the Summers, I really wanted to sooth the heath with Kheer which is the most popular dessert enjoyed not just in India but even in Pakistan’s part of Punjab. To bring the coolest flavor and texture we created “Roah ki Kheer, which is made using Sugarcane Juice & Basmati Rice.” One more Kheer which I came up with is from the Kitchens of Awadh, cuisines there in Awadh is one of the most renowned with the flavors, spices & quality ingredients used and of course the perfect ways of cooking. The legendary version from the kitchens of Awadh is ‘Benami Kheer’, which means ‘without a name as a chef who made it didn’t want to reveal the secret ingredient (garlic).
Indian Cassata Ice Cream by Chef.Ruchit Harneja
With such amazing cuisines he has in his Kitchen at Musaafer, he’s created some of the most marvelous creations beyond imaginations and that’s not all, like for every Chef in the industry, even Ruchit has taken masterclasses from some of the most noticeable Chef’s around the World and to name just a few, Chef Antonio Bachour, who was named as one of the “Top 10 Pastry Chefs in America,” Chef Carles Mampel, who was selected as the Best Euroamerican Pastry Chef, and Chef Marike Van Beurden, the award-winning pastry chef at the Four Seasons Hotel in Hong Kong.
There is no wonder when a few decades back the culinary profession was not much appreciated like it is today, but time has played its role in the making of this marvelous profession to be up high where it is today and it will be at its peak in coming decade or two. No doubt, no one on this planet can live without a quality living which comes with the quality of food around us. Technology too has played it's a vital role in making this a massively noticeable profession and there's a huge demand being created with it, undoubtedly even there is a new market getting opened every single day which includes the most happening Vegan Food & the upcoming new trend would drive it towards the "Ayurveda Diet.' These things are happening and these are the things that will help people to build themselves more powerful with quality cuisines that are being designed, crafted, and conceptualized by knowledgeable chefs.
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