Slow Cooking is Common to All Cuisines: Chef Sidakpreet Singh Kalra

What was the idea behind curating a culinary journey from Amritsar to Lahore and not just Amritsar which is in our country basically?

The idea behind curating a culinary journey from Amritsar to Lahore is personal to me. My family, originally from West Punjab, settled in East Punjab after partition. I grew up listening to stories and memories from my grandparents, and recipes were shared and created in our home by my dadi and nani. These recipes are linked to my childhood and heart. Since Amritsar and Lahore are just a few kilometers apart, there’s a similarity in the food, with both cities emphasizing homemade ingredients from their own farmlands, cattle farming, and dairy products. Both cities are known for their street food, so I wanted to combine the flavours of both in my menu, allowing many people to enjoy the same food that I grew up with. It’s about sharing the flavours of my home and heritage.

How do you balance traditional Punjabi cuisine with progressive Indian flavours in your cooking?

For festivals, I prefer traditional cooking methods like open spit fires, low heat, dum cooking, and overnight tandoor cooking. This approach differs from modern restaurant cooking, which is faster-paced. In modern kitchens, we can’t replicate traditional methods, but during festivals, I like to stick to traditional ways. Outside of festivals, modern Indian food is evolving, and people want modernised flavours with changed elements, fermentation, and textures, while still retaining traditional flavours. I don’t modernise my menu for festivals, but I acknowledge the trend towards modernisation in the industry.

Can you tell us about your experience working with regional cuisines from different states in India?

I have worked with chefs from various states, including Kashmir, Punjab, Bengal, South India, and Rajasthan, especially during festivals. One common thread across all regional cuisines is the love for traditional recipes and a strong desire to preserve authenticity. They prefer using local produce, pounding their own spices, and cooking slowly without altering the recipes. Despite differences in flavors and techniques, the passion for food, reliance on local sources, and emphasis on slow cooking are commonalities that unite all these cuisines. It’s essential to keep our traditions alive by preserving authentic food.

How do you think food can bridge cultural gaps, especially in the context of Amritsar-Lahore culinary journey?

Food is the bridge that can cross cultural gaps, and it’s because food has no religion. In my culture, as a Punjabi from a Sikh family, we are known for serving lunch in Gurdwaras and doing social service. We serve people without considering their religion, colour, or place. Food binds everyone, nourishing the soul, heart, and body, and creates memories. When I serve food, my soul connects with the other person’s soul. It’s a deep connection that requires happiness from both sides—I need to cook with love, and the person eating needs to enjoy the food. It’s a win-win situation.

Could you tell us about your dishes on the menu today at Sheraton?

Today’s menu at Sheraton features traditional dishes from Lahore and Amritsar. We have Masoor Dal Ke Kebabs, Sarso Machi Tikka from river fish, Dal Gosht Lahori style, Patiala Chicken Murgh, and Palak Paneer. Our Bhune Baingan Ka Bharta features slow-cooked brinjals on open coal for one and a half hours, giving it a smoky flavor, then sautéed with onion and tomatoes. We are also serving Kadha, Aate Ka Halwa with Puri, and Seviyan Kheer for dessert. The meal starts with a refreshing rose-flavored Lassi, perfect for the summer season. We have put our heart into the menu, and I think it’s really come through.