In conversation with Raj Kumar, Head Chef at Firangi Superstar, Singapore
When it comes to Indian sweets—think gulab jamun, laddoos, and halwa—there’s nothing known as too much ghee or sugar. Why should moderation take a backseat when it comes to Indian sweets? When I think of Indian sweets, I think of pureness, richness, and indulgence. Moderation doesn’t fit into that conversation!
Why is it essential for us to pass down traditional Indian recipes from one generation to another? A recipe not only shows ingredients but also provides insights into where and how people of a given time lived. A recipe also shows why people cooked and ate in a certain way, giving information on how people worked with the available resources. Recipes are also stories and history lessons that need to be passed down and shared so that the generations after can benefit from them.
Gifting dry fruits and chocolates is not the way to celebrate Indian festivals, so why is mithai still the best token of love? As part of Indian culture in general, any happy occasion should be celebrated with sweets. It’s only befitting that mithai takes its place in celebrations, especially given the intense labor and techniques involved in production.
One most underrated mithai that you want to be globally recognized? I would name the Mysore Pak as a hugely underrated mithai. It may be overlooked as it is simple aesthetically and has only three ingredients, but the amazing flavor that comes from this humble mithai is mind-blowing. Smooth and buttery with a great amount of nuttiness, Mysore Pak is one that definitely needs global recognition.
Fusion kills Indian meals, so sticking to authentic recipes and not messing up is the key to flavor! I don’t necessarily believe that fusion kills Indian meals. The use of chili in Indian food was fusion a few hundred years ago. Can we even think of Indian food without chili today? Authenticity is essential, but a little fusion now and then generally shows the progression of cuisine. However, fusion must be created tastefully and executed with great care!
Hailing from the spice-sprinkled shores of Singapore, Chef Raj is the whisk-wizard behind the curtain, melding traditional Indian taste tapestries with audacious ‘artistry.’ With a knack for nectarous novelties, he handpicks seasonal ingredients from the globe’s pantry, crafting meals that ignite cultural curiosity and expand the horizons of South Asian cuisine. His culinary chronicles span from the Michelin-starred stoves of Cut by Wolfgang Puck to the avant-garde kitchens of Andaz.
