Vicky Kumar: Rustling Up Mediterranean Cuisine

Chef Vicky Kumar at Indore Marriott took me on a tantalizing journey to the land of Mediterranean cuisine! We enjoyed a delectable Carré D’Agneau, otherwise known as a tender rack of lamb. With six years of professional kitchen experience, Vicky has had the pleasure of cooking alongside some of the best chefs. His culinary influence originates from the freshness of the ingredients and extraordinary plating. It was truly captivating to watch him in the kitchen where he crafts mouth-watering masterpieces. Every meal that Chef Kumar prepares is a trip to a faraway peninsula, without ever having to leave the comfort of your own home!

This evening, I was presented with a true culinary masterpiece – Chef Kumar’s Carré D’Agneau. Not only was the herbed rack of lamb absolutely delicious, but it was presented in a most delightful way – it was almost as if a forest was laid out in a Mediterranean setting! Truly, Chef Kumar’s presentation skills take his culinary artistry to a whole new level!

Kumar’s culinary creativity knew no bounds as he gave this French centrepiece an unexpected twist, weaving a web of nature with juicy medium-rare racks, buttery tossed baby carrots, and sautéed mushrooms, all served up in a rustic bucket.

On the side, he served me a glass of Australian Red Wine sourced from the Barossa Valley. Word has it, the leaner the red meat, the lighter should be your red wine. Over this fantastic brunch, I dug into Kumar’s culinary expertise and here’s what I learnt!

Q: What is your favourite food to eat?

A: I love to try new cuisines, but, what I like the most is Mediterranean food

Q: Why did you choose to become a Chef?

A: I always had it in me! I love cooking and want to open my own restaurant, therefore, becoming a chef was the first step towards my dream goal.

1: What is your favourite food to eat?

A: I love to try new cuisines but, what I like Mediterranean the most.

2: Why did you choose to become a Chef?

A: I always had it in me! I love to cook, want to open my restaurant, and thus, becoming a chef is the first step towards my culinary goal.

3: What is your favourite cuisine to cook? Why?

A: I love to cook the Mediterranean as it is one of the most complex yet fascinating cuisines. It’s flavoursome, diverse and cooked with the freshest of ingredients and plentiful love.

4: Give me an example of a meal you would prepare for me?

A: Since it’s summer, I would cook you a Peruvian Mango Ceviche. Not only, is this dish flavoursome, but also exclusive as it uses fresh mangoes that enhance the taste of the seafood! The Peruvian Mango Ceviche tastes fabulous when cooked with the right technique.

5: What do you do to ensure the quality of the food?

A: Quality food starts with quality ingredients. Therefore, I choose only the freshest and the best quality ingredients and cook them to the right degree with precise skills.

6: Tell me about an accomplishment that you are most proud of?

A: Guest satisfaction is my most glorious achievement, says chef Kumar. Nothing gives me a better sense of accomplishment than having a guest appreciate my food. It’s his daily inspiration that fuels him to dish out excellent food every day.

7: Tell me three things you consider your strengths?

A: The urge to learn, the passion – to create, to innovate, and most importantly, having a customer-oriented approach.

8: How much do you love to cook?

A: Well, it ‘certainly’ can’t be measured on a scale, for I think I live for cooking. I sleep with its thoughts and wake up with an urge to create and learn something new.

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