Jaipur Marriott’s Executive Chef, Sahil Arora, had bit of an insight for his future profession-to-be well around his 9th class when he had asked his Home Science teacher to allow him to take Home Science as a subject and challenged that he could make better cakes than all the girls in his class. His life has come full circle since and proved his innocent query as a serious affair. He treats cooking just like an artist treats his painting. Executive Chef, Jaipur Marriott, Chef Sahil Arora began his culinary journey fifteen years ago in 1998. Chef Arora brings with him the vast experience and multicultural learning garnered over the course of a rich career spanning various countries and diverse cuisines. His passion, experience, sensibility and dedication to food in all its forms have seen him evolve and develop a dynamic personality, adapting to various roles across the globe. Chef Arora’s areas of expertise include Japanese, Thai and Chinese cuisine and he also possesses strong skills in French and Italian cooking. He was cross trained at Hyatt Regency Osaka for sushi, sashimi and teppanyaki for a period of a month and was responsible for introducing the same at Hyatt Regency Delhi.
His passion for Thai cuisine is also reflected in his close involvement in the successful opening of the Oriental Restaurant, 19 Oriental Avenue at Shangri-La and the receipt of the Times Food Award for the best Thai food for two years in a row. In past he has successfully promoted Japanese, Lebanese and Italian food. Chef Arora became a part of the Marriott Family four years ago with Courtyard, By Marriott, Gurgaon and then moved to Jaipur Marriott. Chef has been instrumental in creating a niche in the food and beverage vista in Jaipur City by introducing global cuisine and a colossal of culinary delights. Chef Arora counts chefs Gordan Ramsey, Jamie Oliver and Ferran Adria amongst his key influences. An alumnus of the Institute of Advanced Management, Kolkata, Chef Arora enjoys photography in leisure, he also likes to relax by watching movies and playing with his daughter Naisha.
In an exclusive Interview with Salt and Sandals, Chef Sahil shares some insights from his personal and professional experiences.
Amogh Tiwari (AT) : What is the most essential item in your kitchen?
Sahil Arora (SA) :Patience and perseverance.
AT :How did your journey into the food industry start?
SA : As a child I remember running after the candy floss man with all the pennies collected over days which fell from my dad’s pocket while he changed his clothes……and that was my pocket money. After growing a bit elder it was creamy, buttery and humble Rajmah-Chawal combo made by my mom.
AT :In the midst of such a hectic schedule, how do you manage to relax?
SA: My belief is that the more one is planned in kitchen, the more efficient chef he would be and hence less stressed out.
Everyone has his own definition of stress buster…for me it’s lazily cooking at home and spending time with my little daughter “Naisha”.
AT:Who has had the deepest influence in your life?
SA: When I was a kid I was inspired by my Mom at home and my home science teacher who used to bake lovely cakes back at school.
AT :What do you cook at home that you never cook at the restaurant?
SA: Home cooking is simpler with lesser fuss, and it’s cooked while having fun with family and friends. Cooking in a professional atmosphere is more serious.
AT :Are you curious of other cuisines (Chinese? Italian? etc.). Have you ever adapted a recipe from another country?
SA: I have been in the industry for almost 16 Yrs and during the course I have worked along with expatriate Italian, French, Thai, Lebanese, Korean, Chinese and Japanese chefs.
Hence I have a working knowledge of all these cuisines and I am open to experimenting food.
AT:The look of a plate is very important. What do you consider as best color, texture and taste matching?
SA: My belief as a chef has always been that food is first had from eyes, which would mean a food if presented well will be the first pick amongst the lot.
The shape of the plate would depend on what’s being served in that, but the best color of the plate that would make the food standout would be white.
There would be certain cases where in one would like to give food a rustic look, for example a sandwich would go very well in a wooden board or a pizza served on wooden tray etc.
