Name: Ranjith Nair
Restaurant: Joe’s, Love, Choco Queen
Title: Culinary Director
My Breakfast: Crisp Dosa (Indian Rice Crepe) only prepared by my wife
My Knives: Speciality carbon steel hand forged Japanese Knives
Most overused spice: None, I use spice in moderation & it all depends on the flavor I am expecting a particular dish to be like
Favorite Foodie Destination: India, as every region has multiple choice to offer
Favorite Kitchen Gadget: Sous Vide Machine
Favorite Food Aroma: Combination evolved from a charcoal grill
Q: Why did you first get into cooking?
This was during my childhood days growing up to witnessing my mom and grandmother churning out the best flavors from our house kitchen and those flavors intrigued me and just chasing those flavors is why I am here today.
Q: Where were you before you came to Kuwait?
Q: Describe your favorite dish from your home country.
It would be difficult to describe just one dish as Indian cuisine is so vivid. Still, Meen Polichetu (fish marinated & wrapped in banana leaf & pan seared) remains on top of the list.
Q: Name three ingredients you can’t live without in the kitchen.
Salt, passion and determination with a touch of love, as there is no replacement for salt because it acts as a catalyst for the whole recipe by elevating the flavors & on the palate it makes us feel all the other flavors. As for passion & determination, anyone can cook up a good recipe with these.
Q: What is the most important part of a sandwich?
I always say every ingredient & every process in making a particular recipe is very important. Similarly, the whole sandwich has importance. Giving importance to one part than other will make for a bad sandwich
Q: How does your personality differ inside and outside the kitchen?
Inside the kitchen I am like a vulture, on a spree to hunt mistakes or any shortcuts. If I find that one of my staff members is taking a shortcut, then there is no second chance for the guy. Outside the kitchen for some other reason I more forgiving, but also once and never forgive for a third time for sure!
Q: When you’re not cooking, what do you do for fun?
Spend time with family which we as hospitality professionals are very much deprived off.
Q: If you weren’t a chef, what would you like to be?
Q: If you could choose, what would your “last supper” be?
Sadhya (traditional south Indian food on a banana leaf) prepared by mom.