6 INDIA TODAY PUNJABI F AUGUST 2018
Cover Story
SAINYAM KAPOOR 31,
CHEF-DE-CUISINE,
MASSIVE RESTAURANTS
PVT LTD, ChandigarhFOOD FANTASY
F
USION FLAVOURS For Sainyam, a hotel man-
agement graduate from the Indian Hotel
Management Institute, PUSA, New Delhi
(2008), presenting Indian cuisine with
a modern twist is the name of the game. At
Farzi Cafe, Sector 26, Chandigarh, Sainyam
is creating waves by adding a novelty fac-
tor to his dishes. He says, “An element of
fun has been incorporated to typical Indian
dishes like butter chicken being served in
a flour bowl, sarson ka saag topping on a
Turkish pizza and dal rice with cheese.”
TIME TO CHANGE With more people
travelling aboard, Sainyam feels it is
important to innovate Indian cuisine and
repackage it while retaining its traditional
flavours. Sainyam is all for blending the best
of east and west. “Just stick to authentic
ingredients and fuse them with elements
from Mexican, Ukrainian and Peruvian
cuisines.”
HEALTH FOR ALL The young chef might be
creating fancy dishes in his kitchen but he
insists on mindful eating. “Eat out but
not at the cost of your health. Cut heavy
induced gravies and substitute them with
less oily preparations,” says Sainyam. “We
toss up our dal makhni made with the foam
of cream instead of dollops of cream,”
says Sainyam.CONTACT [email protected]
FAVOURITE CHEF BRITISH CHEF MARCO PIERRE WHITE
CHOICE OF CUISINE INDIAN AND ITALIAN
ALL TIME SPECIAL DISH CHICKEN BREAST WITH VEGGIES
PREFERRED FOOD CHANNEL INSTAGRAM
Cover StoryCover Story
SAINYAM KAPOOR 31,
CHEF-DE-CUISINE,
MASSIVE RESTAURANTS
PVT LTD,ChandigarhFOOD FANTASY
F