Chefs’ secrets to a gourmet table

Mumbai’s top 5 chefs spill out food tips that can cause the right stir

Ananda Solomon: A gourmet table must have food that is light — not too greasy — and touching all the right senses. The food must be understandable (not too complicated) and the diner should be able to relate it to something or trace the dish to its origin. It's also important to give breather in between the dishes.

Joy Bhattacharya: You  need a fine menu to set the balance — seafood, meats, vegetables, which are a good mix of options.          In addition, the ideal thing is a pre-plated dessert section, which has two or three elements on a plate.

Rahul Akerkar: One is to keep the food really simple and not get too fancy or complicated. The recipes must be balanced and keep the tastes harmonious. What goes with this point is the concept of ‘less is more’. I recently had some people over and served some simple salmon and vegetables. There was good wine and conversation and the meal just turned out great.

Nikhil Chib: I think Vietnamese and Thai make for the gourmet cut. However, they aren’t being made correctly here as they lack soul. Vietnamese has subtle nuances and is less spicy due to its French influence. For a Vietnamese table, nuoc man, which is fish sauce — is the key ingredient and all the sauces and dishes have it.

Riyaaz Amlani: First thing is that the quality of ingredients has to be the best. Creativity and innovation are important so try and break the mould by serving food on say, a tile or a stone. Also, try and personalise a dish even if it’s a timeless classic. Also, food must be served with pizzazz. I remember I once ate at this place in London called Sketch. Not only was the menu innovative, but it was presented with great drama too. To sum up, good and crockery is a must and remember to choose your dining companions well.