Exclusive Interview | Chef Ajay Thakur, Corporate Chef, Hitchki India
/“Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.”
How did it all start? Share your culinary journey with us
I began my culinary journey with a Diploma in Hotel Management & Catering Technology (HMCT) from DY Patil Institute, Mumbai. After graduating, I refined my skills at The Olive Bar and Kitchen in Mumbai.
To broaden my culinary perspective, I moved to the Caribbean, where I advanced to Head Chef at Cobalt Coast Resort in Grand Cayman, one of the world’s top tourist destinations. Over my 11-year tenure, I not only mastered the nuances of exotic local cuisine but also earned recognition for my community involvement.
Upon returning to India, I joined Mirah Hospitality as Corporate Chef, where I played a key role in launching successful ventures such as Café Mangi, Hitchki, and Bayroute. My international experience and passion for culinary innovation continue to enrich the Indian food scene.
What are your earliest memories of the kitchens you worked in?
My earliest memories of the kitchens I worked in are filled with a mix of excitement, nervousness, and the occasional mishap. As a young culinary student, I was eager to learn and apply my skills in a professional setting.
One particularly memorable incident occurred during my early days at a local restaurant. While practicing handling a frying pan, I accidentally spilled a pan full of roasted pine nuts onto the kitchen floor. My head chef, with a wry smile, commented, “Good thing you’re not a surgeon and this pan isn’t a patient” Despite the laughter from my colleagues, the chef’s response was encouraging. He provided me with another pan of pine nuts and urged me to keep practicing.
This experience taught me valuable lessons about resilience, perseverance, and the importance of learning from mistakes. It also reinforced the supportive and collaborative atmosphere that often exists within kitchen environments.
A dish your patrons/guests love at Hitchki?
KHARI TRUFFLE MUSHROOM, Our Khari Truffle Mushroom is a delightful fusion of Indian and Western flavors. The creamed mushroom filling is a luxurious addition, providing a creamy texture and a burst of umami. It’s a dish that is both comforting and sophisticated, often ordered by our guests.
HITCHKI DOSA POPPERS, Our Hitchki Dosa Poppers are a fun and flavorful twist on the classic South Indian dosa. The peanut pesto dipping sauce adds a nutty and tangy element that perfectly complements the savory filling.
It is a delicious and satisfying snack or appetizer and is widely famous.
A dish that you love but do not have on your menu? Why?
While our menu at Hitchki offers a diverse range of delicious dishes, there's one particular item that I personally adore but haven’t yet had the opportunity to include: a homemade-style mix Bhajiya Plate with seasonal fillings and a side of Tamarind Chutney. While Bhajiya Plate is a delicious and popular dish, we carefully curate our menu to ensure a diverse range of flavors and culinary experiences.
However, we are always exploring new possibilities and considering guest feedback. If there is sufficient demand and the dish aligns with our overall culinary vision, we may consider adding Bhajiya Plate to our menu in the future.
What according to you does it take to become a successful chef?
Becoming a successful chef requires a combination of passion, dedication, and a relentless pursuit of excellence.
Love for cooking is undoubtedly the cornerstone. It is not just about creating delicious food; it’s about the joy of the process and the satisfaction of seeing people enjoy your creations.
Beyond passion, dedication is crucial. The culinary world demands long hours, hard work, and a willingness to adapt to changing trends and challenges. Successful chefs are those who are committed to their craft and are willing to put in the effort required to succeed.
What advice would you give to a young culinary student?
The culinary world is demanding, and it takes time to develop your skills and establish yourself. Be patient with yourself, learn from your mistakes, and celebrate your successes. Apart from that, while it is important to have a broad foundation in culinary techniques, consider specializing in a particular area of interest. This could be anything from pastry to regional cuisine or sustainable cooking.
Specialization can set you apart and make you a valuable asset to any kitchen.
What instruments/ equipment/devices you cannot imagine working without?
While there are many essential tools and equipment in a professional kitchen, I couldn't imagine working without a griller.
Grilling adds a unique smoky flavor to food that can't be replicated with other cooking methods. The high heat and direct contact with the grill grates create a beautiful sear on the exterior while locking in moisture and tenderness. I believe whether it's grilling steaks, seafood, or vegetables, the griller is an indispensable tool for any chef.
Is there a particular ingredient that you consider your favorite? What makes it special to you?
One of my favorite ingredients is the pomegranate. Its vibrant red seeds, bursting with tangy-sweet juice, add a beautiful pop of color and a complex flavor profile to any dish.
I love the way pomegranates can elevate a simple dish to something extraordinary. Whether they are used as a garnish, tossed into a salad, or incorporated into a marinade, pomegranates bring a unique and refreshing element to my cooking.
Which chefs inspire you, and what aspects of their work do you admire?
Chef Rahul Akerkar is undoubtedly one of the chefs who inspire me. His pioneering work in introducing Mumbai to European cuisine has had a significant impact on the city's culinary landscape. His commitment to quality, attention to detail, and ability to elevate simple ingredients to new heights are qualities that I strive to emulate in my own work.
Which books do you believe are essential reading for aspiring chefs?
I would always suggest ‘Indian Culinary Culture, by K.T. Achaya’, this book provides an incredible history of Indian food, explaining the origins of ingredients and the evolution of regional cuisines over time. Additionally, it covers techniques and cooking methods that have evolved over time in various regions.
How do you ensure that Hithcki’s identity is reflected in every aspect of your culinary experience?
Hitchki is known for its playful Bollywood named dishes, quirky presentation & featuring regional specialities. Hitchki menu embraces regional delicacies & ensure the menu comprises of dishes from all different states of India. From Litti Chokha from Bihar to Rogan Josh from Kashmir, we don’t just serve these regional specialties; we celebrate them by embracing the stories, traditions, and distinct cooking techniques that make each dish unique. This way, guests not only enjoy a delicious meal but also get a taste of India’s diverse culinary heritage, evoking a sense of nostalgia for flavors that may remind them of home or family gatherings.
What is the most memorable experience a customer has had at Hitchki?
One of the most memorable experiences at Hitchki revolves around our signature musical atmosphere, which plays a crucial role in enhancing the dining experience. Our carefully curated playlist often includes nostalgic tunes from the '90s, such as “Saundariya Sabun Nirma,” “Baratiyon Ka Swagat Paan Parag Se Hoga,” and “He-Man; The Masters of the Universe.”
Imagine our guests enjoying their meals, engaging in lively conversations, when suddenly, one of their beloved childhood soundtracks plays for a quick moment. This unexpected musical interlude catches everyone by surprise, and the entire ambiance shifts as laughter and cheers fill the room. Patrons often reminisce about their childhood memories associated with these songs, igniting a wave of nostalgia that enhances their overall experience.
We have had many patrons complimenting us on this. Their experience is enhanced & they carry this memory for anytime they step in Hitchki
