Chef Farrokh Khambata thrown down a gauntlet to Dubai restaurants

Dubai - The Mumbai-based culinary genius is ready to take on the competition as he feels the city lacks a true progressive Indian restaurant. So will his soon-to-be-launched JAAN live up to the hype?

Even if you ate out every day for the rest of your tenure in Dubai, you will not be able to patronise every single restaurant out here in the Emirate. Such is the prolific rate at which new eateries open up in this desert city. Today Dubai boasts of several celebrity chef-led restaurants which are popular among the Emiratis as well as Arab and expat diners. So naturally when we first heard of the entry of a new kid on the block, JAAN at the Penthouse (slated to open in October), we were initially taken aback. What??? Another progressive Indian restaurant in Dubai? So we decided to speak to the man behind the famous eatery from Mumbai, India, on how he hopes to stand out from the competition. Chef Farrokh Khambata's first response: "Dubai is a chef's paradise," is indicative of his passion for his chosen profession. 
'What's my USP?' 
"Dubai a real world city and the dining scene is as vibrant as London, New York, Singapore and Hong Kong. Most people are well travelled, well bred and foodies. They know their onions! Though I know that it's no walk in the park, I've always been up for challenges. The right opportunity arose and JAAN at the Penthouse at Sofitel Dubai Downtown was created in my head. My USP is simple. The diner is king. Dubai lacked a true progressive Indian restaurant with international interiors and feel. Our space is interesting - a penthouse with sweeping views of the coastline and the Burj Khalifa. The food is not just Indian with a twist or a gimmick. "I've spent the last seven months experimenting with the best ingredients from the Far East, Europe and Asia to create a new dining experience. I can't wait to see people's reactions in Dubai."
'I don't consider myself to be a celebrity chef....' 
A chef who "caters and feeds celebs" in his own words, Farrokh Khambata's catering company has taken him far and wide across India, Europe and Asia. "I've been blessed with many well known personalities and the list can go on and on," the chef admits to us. "In Dubai I am waiting to build such a clientele. The Emiratis are simple and genuine at heart." Below he gives us a peek into his celebrity diners and what he fed them.
Enrique Iglesias loves sushi crudos, ceviche and sashimi. He loves light Indian food too. He has to, to look the way he looks!
Hrithik (Roshan) is a regular at my modern Japanese restaurant Joss and so is the entire Khan family.
Sir Richard Branson on his Indian visit loved our Indian cuisine.
Indian Prime Minister Narendra Modi is particularly fond of our Burmese Khao Suey.
'You are as good as your last meal' Some may harp at its pungent flavours, or the creams and butter that make it so heavy on the palate. But there is no denying that Indian food has taken over the world - be it the ubiquitous vada paav that is sold in street corners in India or the more exotic and fusion variety served up in Michelin starred restaurants around the world. So why is Indian food so popular across the globe? "Actually Indian food, like India, is coming into its own. It's slowly but surely getting more refined emphasising on flavours and textures rather than heat and spice," says Chef Farrokh. 
"With Indian food I hope to do what chef Nobu Matsuhisa did with Japanese food 15 years ago... adapt it and refine it to a new level. As a chef I'm constantly evolving. I hate resting on my laurels. I often tell my team that you are as good as your last meal. At JAAN I've done the same. I've used rare Indian herbs, spices and flavours with the world's best ingredients. Hopefully in a few years, Indian food will replace Japanese, Chinese and Italian as the King of cuisines. Our vast cultural heritage gives us chefs the great opportunity to work on cuisines from the 22 states of India, each very different from each other."
(ambica@khaleejtimes.com)
 
 
 

• Food and Dining