The Tribune

Interview with Chef Manish Mehrotra

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Chef Manish Mehrotra from Indian Accent, India’s Best Restaurant and arguably one of the most talented in the business reflects on the year that was.

In March 2020, Chef Manish Mehrotra from the multi award winning restaurant Indian Accent had just returned from a food trip with his daughter in Mumbai. He was all set to travel to Spain, Mexico and Tokyo (for the Olympics) for his global food pop-ups. However, none of these plans materialised due to the pandemic and lockdown. He tells us how the Food and Beverage industry has changed in this exclusive tête-à-tête.

How did you spend your time during the lockdown?

With the type of restaurant I run it was not possible to create restaurant dishes at home because you need a lot of infrastructure to create them. But yes, I did cook and spent time with family.

Rainbow quinoa bhel, avocado, nuts
Rainbow quinoa bhel, avocado, nuts

What were the lessons you learnt during the pandemic?

For the industry, I would say respect everyone’s work. Because during the time of pandemic and lockdown, everybody has washing their vessels and cleaning their house. So, we must respect people who do those things at our workplace because that work is very important and one of the most difficult things to do.

Have pandemic losses been very huge?

For the industry the long-term effect is big as it will take another year to get back to normal. This industry requires a lot of foreign and corporate business as they spend money for revival to happen.

Read the full story that first appeared in The Tribune dated April 4, 2021

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