A chef who comes from a family of mad Parsis from Delhi, rare but as typical as a Bombay Parsi, Anahita Dhondy is the mastermind behind the success of the Parsi Irani Cafe, SodaBottleOpenerWala. After completed her schooling in Delhi, she studied in IHM-Aurangabad to persue her culinary dream. Passing with distinction and honors in Culinary Arts, she did her during it did training in the Taj properties, the BBC at JW Marriott and further decided to do the “Grande Diplome” at Le Cordon Bleu London.
Although trained in the fine nuances of French cooking she remains a Parsi at heart as she has found a second home at SodaBottleOpenerWala. With masalas from home and recipes from her grandmother, she has indeed become one of the leading faces of the Indian culinary scene.”Since childhood, my world has revolved around food, my mum is my inspiration as she’s been cooking and catering international cuisine, Parsi food and baking cakes for the past 25 years. I started icing cakes since I was 10, and brought the best tiffin to school, that’s when I knew I was destined to be a chef” she says as we sit down to chat with her over the recent Bambaiyya Love Tiffin menu at SodaBottleOpenerWala.
Salt and Sandals: What drives you to be in the food and beverage industry?
Chef Anahita Dhondy: The ever evolving industry is what drives me to be a part of it. It’s grown and flourished so much that its reached a stage where its super exciting. Gone are the days where we had limited choices, cuisines and restaurants to choose from, now we are in the era where the food and hospitality industry is booming and I think I’m very excited to share this space with great visionaries who are taking our restaurants many folds over and exposing it to the world, especially how Indian regional food is being showcased by many chefs.
SnS: Where do you draw you inspiration from?
AD: My mother is my main source of inspiration. Food cooked at home, on the streets is where I get many ideas from. Old family recipes, traditions, using of local/seasonal vegetables are extremely important in forming new ideas.
SnS: What would be your advice to upcoming chefs?
AD: I would like to tell them to be passionate! It is what will take them forward; it is what will help them grow. And obviously the most important thing is to not give up! It’s a tough road, less travelled, with many many bumps, but keep going, learn to fight it out in this big bad world, otherwise you’ll get left behind, and so will your dream to become the best chef! So don’t stop believing!! Give it all you’ve got, and keep going on.
SnS: What is the most essential item in your kitchen?
AD: A knife. Very, very important item.
SnS: What do you cook at home that you never cook at your restaurant?
AD: I usually cook eggs, easy one pot meals which I’d just rustle up when I’m back home after a late shift, something that’s comfort food for me made with leftovers in the refrigerator. Like a bowl of rice, a mix of sauces, some veggies to go into it, and some sausages (if available).
SnS: What are 3 tips for running a successful kitchen?
AD: You need to be Hard working, dedicated and creative.
SnS: What’s your regular comfort meal?
AD: It would be a hot plate of simple arhar dal, steaming hot rice and and homemade Kolmi (prawn), in Gujarati we call it Dhan Dar Patio.
SnS:If you were to open a new restaurant, what style of food would you pick and where would you want it to be located?
AD: I would love to open a dance studio and café. I love dancing and cooking! It would have healthy options, but would have delicious food and drinks and would be located in Delhi (we need something like this! Don’t you think so?
SnS: We definitely do love that idea
SnS: When you’re at home or someone else cooks for you, do people feel pressured to cook you something fancy because you’re a big a celebrity chef yourself?
AD: That’s a funny question because I usually always get roped into cooking for myself and everyone else. But close family and friends always cook whatever they like, no pressure when cooking for me. Home cooked food or even if a chef at a restaurant creates something for me, I always accept it with a “Thank you” it’s important to say that and motivate the person other than pressurizing them.
SnS: Mention one project which is very close to your heart?
AD: SodaBottleOpenerWala has been the closest thing to my heart. I am involved in it in all possible ways and extremely attached to the concept and brand. To making it grow, introducing new ideas and food concepts is always on my mind!
Stay tuned as we bring you her newest creation on the block,
