DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has transformed into one of India’s most celebrated chefs and restaurateurs, crafting a remarkable tapestry of culinary excellence that spans multiple countries.
Frequent work trips to Italy ignited her passion for Italian cuisine, ultimately leading her to establish notable restaurants like Mezza Luna in Delhi and Vama in London. Today, Dalmia stands as the creative force behind several acclaimed eateries across India, Italy, and the UAE, including her latest venture, Atrangi, in Dubai. These establishments not only showcase her culinary skills but also her innovative approach to combining flavors and cultures.
Beyond her achievements in the kitchen, Dalmia is recognized not just as a chef but as a leading entrepreneur and social activist. She has authored three cookbooks and hosted TV shows, sharing her love for cooking and inspiring aspiring chefs along the way. Her journey proves that the culinary arts can be a powerful platform for personal and social change.
In a candid discussion, Dalmia shares insights into common kitchen errors, her comfort food preferences, and the rituals that elevate mundane cooking into an art form.
Common Mistakes in Cooking
When asked about the most common mistake she made as a beginner, Dalmia emphasizes the importance of maintaining clarity of flavor. “Adding too many elements into a dish can detract from its main essence,” she says. Even seasoned chefs like herself still encounter missteps, but she sees that unpredictability as part of the joy of the culinary experience.
Top Tips for Amateur Chefs
Dalmia encourages amateur chefs to elevate their cooking atmosphere. “Play amazing music when you cook,” she advises. “A cook in a good mood always prepares a good dish.” Additionally, she underscores the importance of roasting garlic first to deepen its flavor, a tip that can make a world of difference in many recipes.
Ingredients that Make a Difference
When queried about a singular ingredient that can enhance any dish, Dalmia confidently cites hing, or asafoetida. “Using it in tiny quantities adds depth and a subtle umami richness,” she explains, illustrating how a little can go a long way in transforming a dish.
Culinary Critiques
As a chef, Dalmia finds it challenging to enjoy meals out without critiquing them. “It’s shameful, but yes,” she admits, humorously revealing that many friends avoid dining out with her due to her critical eye. Her passion for food is both a blessing and a curse.
Challenges in the Restaurant Experience
Reflecting on common issues she observes in other restaurants, Dalmia notes the tendency to invest heavily in décor while skimping on talent. “Too much focus on ambiance can overshadow the need for skilled chefs and attentive service,” she remarks, stressing the balance that’s required for a successful dining experience.
Favorite Cuisine and Comfort Food
Despite her Italian roots, Dalmia confesses a love for Asian cuisine, particularly when it comes to dining out. “Dim sum bars are a favorite,” she reveals. Yet, when cooking at home, her go-to dish is khichdi—a simple, one-pot meal made with rice, lentils, and vegetables. “It’s packed with flavor and comfort,” she describes, underlining its versatility and ease.
Pettiness of Customers
On the subject of customer behavior, Dalmia highlights some annoyances, such as patrons who click their fingers to summon servers or request a single dish be divided into several portions. “We even had one guest who wanted their soft drink split into three!” she chuckles, bringing lightness to the sometimes frustrating realities of restaurant life.
Dish from the Heart
One of Dalmia’s favorite dishes to prepare comes from cherished memories of her aunt, Chanda, in Calcutta. “Her yoghurt khadi was fragrant and herb-packed,” she recalls fondly. Revealing a family secret, Dalmia shares how roasted crushed fennel and fresh coriander elevate this simple dish, one she finds herself cooking multiple times a week.
Continuing Culinary Challenges
When asked about the most difficult dish to master, she humbly admits there are many. “Way too many to recount,” she laughs, illustrating the perpetual learning curve that exists in the culinary field.
The Leadership Style of Chef Ritu Dalmia
As a boss, Dalmia identifies as disciplined and hardworking but acknowledges her temper. “I’ve mellowed with age,” she states, admitting that unrealistic expectations can sometimes harm both her team and herself. Her journey through leadership reflects a commitment to growth, both personally and professionally.
Recipe: Chef Ritu’s Moong Dal Khichadi with Vegetables
Looking to recreate one of her beloved dishes? Here’s a recipe for moong dal khichadi with vegetables, a comforting delight:
- Ingredients:
- 2 tbsp ghee
- ½ cup moong dal
- ½ cup Gobindobhog rice (or basmati rice)
- ½ tsp cumin seeds
- 1 bay leaf
- 1 pinch hing (asafoetida)
- 2-inch piece ginger, grated (~1 tbsp)
- 1 green chili, chopped (optional)
- ½ red onion, finely chopped
- 1 tomato, chopped
- Salt, to taste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½–1 tsp garam masala
- 1 cup mixed vegetables (carrot, peas, cauliflower)
- 3–3½ cups water (adjust based on desired consistency)
Instructions:
- Prep the dal and rice: Rinse moong dal and rice together until the water runs mostly clear, soak for 10–15 minutes, then drain.
- Cook the tempering: Heat ghee in a pressure cooker or deep pot. Add cumin seeds, allow to sizzle, then add bay leaf and hing. Stir in ginger and chili, sauté for 30 seconds, and add onion until translucent.
- Add tomato and spices: Mix in tomato, cooking until soft, then add turmeric, red chili powder, and salt.
- Add vegetables, dal, and rice: Incorporate chopped vegetables, soaked dal, and rice, stirring to coat with spices.
- Cook: Add water based on desired consistency. Cook in a pressure cooker for 2 whistles or in a pot on low heat for 25–30 minutes, stirring occasionally.
- Finish: Stir in garam masala and let rest for 5 minutes. Adjust seasonings and finish with ghee on top.
Serve hot with:
- A side of yogurt or pickle
- A drizzle of ghee
- Papad or a simple salad for crunch
