Producing dishes from basic ingredients and turning them into something extraordinary. That’s the passion driving Chef Ruchika Tyagi at the Boar’s Head, near the Alexander Stadium
Tell us about your cooking?
I believe that my cooking explores the realms of versatility combined with the authenticity of ingredients. What excites me is the adrenaline rush of being able to refine and produce a dish from something basic to extraordinary. Keeping its originality in mind which makes its resourcing very important.
How did you become a chef?
By accident or fate… I think that it was written for me. Despite my parents’ numerous efforts of trying to persuade me to become a doctor or engineer, I ended up in a hotel management college where I realised my passion was in cooking and that is where I find my peace and my language of expression.
I trained at places like Centaur Hotel Delhi, Le-Meridian Delhi and Hilton New Delhi but professionally started working in 1998 as a chef in India Habitat Centre, Lodhi Road, New Delhi, where I was the only female chef among the team of 104 male chefs or colleagues. It was a tough fight to start with, but I gave my heart and soul to prove my mettle and secure my place in their hearts and the team.
The family has always been important during my 26-year career. Initially, it just started as a basic job to earn money and support the family financially, but then with time the passion deepened and the hunger to prove and make myself better and better kicked in. Also, I was very influenced by my friends and colleagues finding work abroad, so when I told my mother she said I think you should give it a try – that is how I came to the UK. After marriage, my husband supported me in my career and profession.
What do you eat at home?
My favourite food is simple Indian lentil and rice with vegetables – in India we call it dal chawal and sabji.
Who is the best chef in the world and why?
My personal favourite chef Vikas Khanna, due to many reasons like his simplicity and originality, the way he humbly relates to food, culture and emotions. No one does it better, he produces spectacular masterpieces with the basic ingredients.
Is the customer always right?
It is a tricky question, and the answer depends on the situation – there is no black and white because our main motto is to keep the guests happy, we try and make the scenario right for them. As a team we try and ensure every guest who walks through our door has a good time and walks out with a happy face.
What was your favourite food as a kid?
I loved the rice and choley that were prepared at traditional Indian weddings
Food heaven and food hell?
An ideal service begins with everything and everyone in place: deliveries are on time, the team is fully prepared with mise en place ready, and a full house of reservations awaits. This creates the perfect environment to focus on guest satisfaction. If even one of these elements is missing it can make things chaotic as it is harder to concentrate on delivering a seamless experience to guests.
Having all these components aligned allows us to provide the level of service that keeps guests happy and coming back.
Share a cooking tip?
Keep your knives sharp and tools clean.
What’s the most unusual thing you have eaten?
The most unique thing I tried was rabri ka parantha [the traditional Indian snack flavoured with thickened condensed milk, cardamom, saffron, and nuts] in Chandni Chowk, Delhi in the paranthe waali gali. It was just magical to even see it take shape with rabri being in soft, semi-liquid form held and rolled in solid dough – a real art! The chef was making 20 different varieties of paranthas, it was scrumptious.
If you weren’t a chef what will you be?
If I had not become a chef, I would have been a pilot. It was my dream to fly high… although I still am – but just with my imagination.