K. Ramya Sree
Zee Cafe is back with its new season of Chef vs Fridge, where celebrity Chef Ajay Chopra and Chef Shipra have returned as the host and judges. Every year, the season comes up with different concepts and this time it is going to be even more zestful.
To know more about the show, we got in touch over an exclusive chat with Chef Ajay Chopra, who gave us further insights about the show, his personal journey as a chef, and more.
Excerpts from the interview:
Can you tell us how different this season is going to differ from its previous versions?
This season is very different from the previous seasons.Firstly, because of its concept. This time it is a layered show. Five contestants get inside the Chef vs Fridge kitchen and start competing with each other, the pressure builds up in various episodes and there are multiple tasks and challenges that come into play.
Wild card entries will also turn up the heat while in the previous seasons, it was a face-off format in which two contestants competed against each other and one amongst them emerged as the winner in each episode. This season also comes with a grand prize, the winner will get a new standalone show on Zee Cafe.
Can you share with us when did you decide to become a chef?
I have always loved food and decided to become a chef ever since I was a 9-year-old.
You are an author, chef, host, and more. What do you enjoy doing the most and how do you find being in the glamour world, as a celebrity chef?
Being an author, chef, host, and other things that we do is definitely enjoyable because it keeps us busy, and keeps us on our toes but at the same time, I also definitely try to draw out of the glamour world and not be a celebrity every time. I like to have my time with my family, and my kids, I take them out. I really enjoy cooking for them and having family dinners.
How would you describe your personal cooking style?
My personal cooking style is freestyle but definitely with depth and understanding of flavours. I try to bring the best out of all cuisines. I have trained myself in Indian, western, and Asian styles so, I try and bring in the best of all worlds.
What is your favorite dish to cook and why?
So, I love cooking crabs as my family loves them the most out of my hand. The best dish that I cook is Singapore Chilly Crab, it’s scrumptious and tasty. My family loves it, so, I think I make it well.
What is your signature dish? What do people love about it?
My signature dishes could be many, but to name the Gahlawat kebab and the Raan biryani that I make are two things that people have been talking about a lot.The Gahwlawat kebab is the same that you get at Tundey, the mélange of spices, the softness of the kebab, and the melt-in-the-mouth texture. The Raan biryani that I make is also appreciated by people a lot.
What inspires you to cook?
The culinary world is ever-evolving. A lot has been moving on and off, a lot has been improving and things keep changing, so I think that is what inspires me the most. Learning new things, and getting to know new techniques definitely helps me evolve and gives me a kick to move forward.
Who are some of your culinary influences?
I keep drawing influences from many. In India, there are a few gentlemen who really take my heart away like Prateek Sadhu, Manu Chandra, and Thomas Zecharias.These are exceptional cooks and chefs.They always spin the ball in such a way that you are always left flabbergasted. So, I always take inspiration from them but there are definitely the elder ones who keep driving me including many of my mentors like Chef Gill, Chef Burney, and Chef Gulshan.
All dishes are not always successful, what’s that one dish you are trying to crack and still trying?
I think for any chef, making a perfect Biryani is a challenge. People do compliment my Biryani but I feel that it might score a 95, 96, or 97 but making a 100 percent good biryani every time, is to date a challenge for me. I won’t say I am still trying but every time I make a biryani it’s always with a prayer to God asking it to be made well because the rice can behave differently, and the moisture in the Biryani and mutton can behave differently. So, this is the reason, you can never be sure of the Biryani.
