Arun Chauhan, a personality who saw big dreams even in poverty, and worked hard to fulfill those dreams. It is said that if the beggar asks with full sincerity, then God never keeps his hands empty. His day and night hard work, loyalty towards his work, and desire to learn made him rise from a small village to become an Executive Chef, and has served guests from BCCI, Taj Group, and Air India with his food.
Q.: Your name
Ans: Chef ArunChauhan
Your native place: Delhi
Present working: Presently I am working in Wild Rose Resort, Pushkar as an Executive Chef
Q.: How long of experience do you have in the Hospitality industry:
Ans: 22 years
Q.: Tell me about your career:
Ans: I belong to a village family and you know how many difficulties a person coming from a poor family has to face. I have 5 brothers and one sister. In our entire family, I was the only one who chose to come to this field and entered the hotel industry. In the early days of my career, I faced many difficulties but did not lose courage. In 2001, I worked as an intern at Taj Hotel in Agra where I was paid Rs.1200 per month. During training, I felt many times that maybe I had taken the wrong decision and I should have left this industry. Hearing a lot from the senior cook about a small mistake and working continuously for 14 to 16 hours used to tire me completely. When I remember those days spent during training, I think that if he had not shouted at me and scolded me for my mistakes, I might not have reached where I am today. I thank all the cooks from the bottom of my heart, whose hard work has helped me reach this stage today.
Q.: Where have you worked till now:
Ans: Taj Group of Hotels, Agra
Taj Group of Hotels, Mumbai
Good office Bangalore
Bercos Restaurant Delhi
IHP Company as a Consultant Chef
Air India base kitchen Banaras as an Executive Chef
BCCI India Cricket Board, as a Consultant Chef
Q.: Have you had any special experiences while working at these places?
Ans: Yes, I have fed many Indian cricket players by cooking food with my own hands. All this has been possible because of my senior chef, because of his support and trust I have got this position today, I thank him from my heart.
Q.: How do you spend your time in the kitchen?
Ans: Staying in the kitchen, I always try to do something new and I try to make my guests appreciate my food. Today I feel that what I used to feel during training was wrong, any senior tries only for the betterment of his junior and he wants his junior to become a good chef so that his name will also be bright. Today I feel that I did not make any mistake by coming in this field and perhaps God had chosen this path for my success.
Q.: Who do you consider as your inspiration?
Ans: Mr. RanveerBrar is my inspiration. I have seen many of his videos on youtube and learned a lot from him. With his inspiration, I always try to do something new.
Shri APJ AbulKalam and ShriRatan Tata are my biggest heroes and I try to follow many of their teachings.
Q.: How is your experience with the juniors working with you?
Ans: Today I am the executive chef but still work 15 hours a day and stay in the kitchen with my juniors to inspire them which gives them enthusiasm and they work with me whole heartedly. I listen to their every little problem and try my best to solve them as well as keep encouraging them so that they don’t have to go through what I had to endure during training. I live with my juniors like a family and help them in whatever way possible.
Q.: Tell us about some of your favorite dishes:
Ans: Chillipaneerghosla
Pan our palak ki chat
Paneerangara
Cottage cheese sunshine
Q.: Which place’s cuisine do you like the most?
Ans: If I talk about my favorite food, I really like Delhi cuisine and Rajasthani food. Although I am from Delhi I cook Rajasthani food very well. Rajasthani residents are my first choice, the people here are very good-natured. He behaves with a lot of love and affection. I have been working in Rajasthan for the last 4 years, but I have this heartfelt desire that now my whole life is spent in Rajasthan only, I do not feel like going to any other place.
1) Kodak masala rumali roti
2) chillipaneergosla
3) Angaarapaneertikka
4)paanpalakchaat
Signature Recipes of the Chef
Kodak Masala Rumali Roti
Preparation time: 15 Min
Cooking Time: 20 Min
Preparation for: 4 Guests
Ingredients:
Kadak masala rumali roti recipe:
1) fresh chakki atta.60gm
2) Maida 30gm
3) fresh Banana pest 15gm
4)milk 15 ml
5) Salt. to test
6) sugar.8gm
7)chop the onion.60gm
8) chop tomato.45gm
9)chop cucumber.45gm
10) chop. coriander .7gm
11) presage cheese.20 gm
12) imlikichatni. 15 ml
13) mayonnaise.8gm
14) tomato sauce.8ml
15) mint sauce.8gm
16) peri-peri powder.2gm
17) lemon .1pices
18) beetroot.5gm
19) pomegranate.8gm
20) chat masala 2gm
21)dal zero bujiya.20gm
How to prepare:
To make KadakRoomali Roti, we will take maida, flour, and banana paste. The dough has to be kneaded in the same way as making bread. And we will make Rumali roti on the griddle. Will bake a little hard. Put chopped tomatoes, chopped onions, coriander, some tomato ketchup, some mint sauce, and tamarind chutney on that
