Renowned throughout the culinary world, Chef Ajay Chopra is a pioneer of Indian gastronomy, respected for his innovative talent and exceptional expertise. With a diverse career as an Indian chef, culinary creator, restaurant consultant, and celebrity journalist, Chef Ajay Chopra has reshaped the culinary landscape with his unique style. As one of the first Indian chefs to host the first and subsequent seasons of the popular MasterChef India series, Chef Ajay Chopra has captivated audiences with his unique perspective on Indian cuisine. His unconventional approach to cooking was widely acclaimed and set new standards within the hospitality industry.
Also read: How to make authentic Kolhapuri paste – Chef Ajay Chopra's recipe
Chef Ajay Chopra was in Delhi on March 7, 2024, for the inauguration of the More Than Food EU pavilion at the international food and hospitality fair AAHAR 2024. I was happy to meet him in person and talk to him. That was quite insightful. He spoke about the campaign, the impact of European food on India, his personal food preferences and more.
1: We attended the founding ceremony of More Than Food EU. Could you tell us more about the campaign?
Chef Ajay Chopra: This campaign is now in its second year. When we talk about food in Europe, it is “more than food”. What I mean is that the food we grow, grow, and process stands on four powerful pillars.
- sustainability
- quality
- certainty
- Hygiene/Safety
When I eat food from elsewhere in India, I need to be assured of its origin, safety, and traceable quality. What we need is food that is free from pesticides and other fruits.
In Europe, all food products are well documented, well labeled and undergo rigorous verification measures. For example, all European cheeses must go through a cold cycle of below 5 degrees and above 0 degrees before they can be eaten. This chain can never be broken. And there is temperature record at every step. If the distributor requests documentation from the manufacturer, they will obtain it.
2: Are there any special ingredients in European food that you think Indians will like or have captured the hearts of Indians?
Chef Ajay Chopra: Over the last five years, we have witnessed the growth of olive oil. But Indian people are very picky, and the more I travel, the more I see this changing. Olive oil is a product we use every day and is good for our health. Previously, people only knew about olive oil. Gradually, they started to know about different types of olive oil such as pomace olive oil, virgin olive oil, extra virgin olive oil, etc. Now people who understand the effects of olive oil on the body use only extra virgin olive oil. The most luxurious olive oil.
I know many families who only use olive oil in their parathas too. However, extra virgin olive oil cannot undergo lengthy cooking techniques. Be careful not to cook at temperatures above 75 degrees. Otherwise, plant nutrients may be lost.
3: To what extent do you think European flavors influence Indian taste preferences?
Chef Ajay Chopra: India is a fast-changing, fast-learning country. Many cuisines have influenced us, such as Japanese cuisine. Europe has 27 member countries and there are many cuisines, including German, French, Scandinavian, British, etc., so it cannot be called European cuisine. We chose several dishes from different regions of the European Union. But many ingredients have become our ingredients: olive oil, types of cheese, Belgian chocolate, etc. This is where aspirational values come into play.
4: In terms of food preference, if you could only choose one European dish, what would it be?
Ajay Chopra: Belgian chocolate!
5. What is your guilty pleasure when no one is watching?
Chef Ajay Chopra: Meat! For me, European meat is of very good quality. Animals raised for milking are never slaughtered, and animals raised for slaughter are raised differently. Because the feed is different, the meat is richer, has more fat and tastes better.
6: Which Indian dish comforts you after a long day in the kitchen?
Chef Ajay Chopra: Rajma Chawal
7: Lastly, are there any unique food trends you expect to form in 2024?
Chef Ajay Chopra: 2024 will be the year of a significant influx of foods from other countries that people are becoming familiar with, such as Italian cold meats and various cheeses. Vegetarianism is also on the rise. The popularity of these products, including vegan butter, vegan chocolate, vegan milk, and vegan cheese, is expected to increase further.