Episode 8: Chef Manish Mehrotra | Making a Difference, a Havells Podcast

Now, Indian cuisine is now on the global map.

But do you think the world is understanding and appreciating its depth? Or is it just consuming a simplified version of it?

No, I think world is now taking note of our food and not only the food which was popular but real Indian food, I would say, and regional Indian food.

They know that one of the best pancakes in the world is made in India, which is called dosa.

So one of the great, it's not only about curries and everything.

Indian food can be modern.

Indian food can be well presented.

Indian food can be consumed with great wines.

So all these things are now changing and people are taking note of it.

But still, long way to go, but we are on a correct track, I would say.

All right.

There's always a talk about Michelin stars and global rankings.

Do these systems actually help shape chefs and restaurants or do they limit them?

It totally depends on how chefs take it.

Every chef in the world, at least I know, says, I don't care about Michelin.

But in the heart, everybody wants one.

So...

I would say these platforms really help, not only in shaping the chefs, but the thing is making the chef known to people so that people can come and try with their phone in their hand, people now see which place is good, which place is bad.

It is very, very important if you are seen, if your place is known in a correct form, not with a viral reel of something funny.

So if that thing is there, people take note of it and they come to that city and they want to try those things.

So this platform really helps chefs and chefs.

But you have to take how much you want to, till what level you want to go.

So that is what is right.

But till the time you are honest to what you are cooking, I think that's fine.