Dosas and idlis not the end of South Indian cuisine : Chef Hari Nayak
New Delhi: South Indian cuisine is "very underrated" and goes much beyond idlis and dosas, says New York-based Indian chef Hari Nayak, who he is also working hard to dispel misconceptions about Indian food in general in the West.
"South Indian (style of) cooking is very underrated. People think that South Indian dishes are just dosas and idlis. But I grew up eating fish and other non-vegetarian food items -- apart from the vegetarian ones," Nayak, who grew up in Udupi in Karnataka, told IANS during a brief visit to the national capital.
"I would like to build a concept around it and make it more exciting to people (of North India) so that they can try something which is also Indian food and is tasty and healthy. For instance, we use coconut milk instead of cream. It is lighter and healthier," added the restaurateur.
There is the same misconception about Indian food in New York and other parts of the US and the UK as well.
"If we talk about Indian food, it's all about Punjabi 'khana' in the West. If I open a South Indian restaurant serving just Kerala or Goan food, the Westerner would come and ask for naan, chicken tikka masala and dal makhani. That's what they are exposed to.
"If I don't serve that, they won't come back. They would say, 'This is not an Indian restaurant'. So, misconceptions are there."
Chefs like him and the others, he says, are trying to change the thought process of "what a Westerner thinks about Indian food".
"We are working hard to change the perception of Indian food -- that it not greasy, not always curry-based. There is so much more to Indian food than that. Hopefully, in the next 10 years, Indian regional food items apart from Punjabi will be enjoyed by Westerners as well," said Nayak, who shares a strong bond with popular chef Vikas Khanna.
Would he blame Indian chefs for emphasising more on North Indian cuisine in the West?
"In the early 1960s, when Indian cuisine started getting popular in the West, chefs focused only on that (North Indian food). Nobody tried to do something different. Since the last 30-40 years, chefs have been serving the same things, so people have preconceived notions about Indian food.
"I think Indian chefs are to be blamed -- but that's what was selling. After all, it's business. Even now, if you go to a Kerala restaurant, you will still find naan, rotis, chana masala and tandoori chicken on the menu because they don't want people to walk out.
"There are Chettinad restaurants in New York but the last two pages of the menu are dedicated to North Indian food. It's unfortunate," said Nayak, who moved to the US over two decades ago.
How does he plan to bring about change?
"It won't happen overnight. I do a lot of pop-up events. I use scallops, an ingredient which is familiar to the Western palate, and I make Indian food with that. I never use North Indian flavours much. That's how I create awareness," he said.
Nayak was here for the launch of The Trial, which is a blend of chefs, entrepreneurs and innovative food concepts. It is a delivery cum dine-in kitchen concept on Golf Course Road, Gurugram.
"We are at a nascent stage. If somebody comes in with a concept that's interesting to me, then I will help," he said.
"The chef can interact with about 15 customers at a time at The Trial, which is counter style. Serving just 15 people is not enough to sustain a business. So, there is a delivery model too," said Nayak, who plans to launch his own restaurant in Bengaluru soon.
Before that, he will unveil his book -- "Spice Trail" -- which has "100 modern global recipes to excite and inspire home cooks".
"I have written five books for the Western market, but my new book is for the Indian market. It will release in the beginning of 2018," he said.
"It will teach home cooks to prepare food by adding new ingredients to their pantry... ingredients that are available in supermarkets. Using them while cooking will make their everyday food more exciting," he added.
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Telangana CM urges Amit Shah to increase sanctioned strength of IPS officers in state
Hyderabad (PTI): Telangana Chief Minister A Revanth Reddy met Union Home Minister Amit Shah in Delhi on Wednesday night and urged him to increase the sanctioned strength of IPS officers to the state in view of its growing administrative and security needs.
The two leaders also discussed the recent surrender of several senior Maoist leaders before the Telangana Police and other issues.
"During the meeting, the two leaders discussed the issue of Maoist surrenders and their rehabilitation. The chief minister informed Shah that significant improvements in policing have taken place in Telangana over the past two years," an official release here said.
Highlighting that 591 Maoists have laid down their arms and joined the mainstream of society during this period, the chief minister said the state government was providing them compensation and rehabilitation assistance as per the rules.
He requested the Union home minister to extend financial support from the central government for development works in the backward regions of the state.
Reddy also urged Shah to increase the sanctioned strength of IPS officers to the state from 83 to 105 in line with the state's growing administrative and security needs, the statement said.
The first cadre review after the formation of Telangana was conducted in 2016, while the next review, due in 2021, was delayed and finally carried out in 2025. Even then, only seven additional IPS officers were allocated to the state, the chief minister informed Shah and requested that the third cadre review be conducted in 2026 as per the schedule.
Reddy explained that Telangana, like the rest of the country, is facing several modern challenges, including cybercrime, drug trafficking, white-collar crimes, and other emerging security threats.
He highlighted the reorganisation of the Hyderabad, Cyberabad, and Malkajgiri Police Commissionerates, the proposed formation of the Future City Commissionerate and the rapidly growing population in Hyderabad to underline the increasing administrative requirements of the state.
