Food forms an inseparable part of our memories. Today, on Mother's Day, celebrity chefs reminisce about their childhoods and share their most cherished moments with their mothers, their mothers' food, and how they continue to inspire them in the kitchen. Let's take a look.
Mother's Day (image image) (Unsplash)
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Chef Sanjeev Kapoor
sanjeev kapoor and his mother
So what I took away from my mother was not a single dish, but how to cut onions and tomatoes. This is something I didn't realize when I first started cooking, but once I did, it made a huge difference in the cooking and taste. As chefs, we are taught to cut vegetables to the same size, but our mom's vegetables are uneven, which creates variation in taste and texture. This kind of thing is not taught at any school. As chefs, we are taught to find perfection, but sometimes these imperfections that we don't capture can add flavor.
Ranveer Brar, Chef and Owner of Kashkan
Ranveer Brar and his mother
When I was in school, my father was a star chef and my mother didn't cook much at that time. Whenever she got stuck while making a recipe or cooking, she always went to her grandmother. So one day my friend came home and we were eating the food that her grandmother always cooked. They said, “Your food is always great, so we come here to eat it.'' But my father wasn't at home that day. So I said to her mother, “Her friend is coming over, and it's really important to me.'' They always rave about the food so I had to make something. ” That day, she made makki ki roti and sarso ka saag, which my papa always made. It was my first time having her version of this typical Punjabi dish. It was the best I've ever eaten in my life. From then on, I became the star of the class and the only conversations that winter were over my mother's makki ki roti and sarso ka saag.
Pooja Dhingra, Pastry Chef and Owner, Le15 Patisserie
Pooja Dhingra and her mother
When I was a child, I remember the smell of rose syrup often coming from our kitchen. My mom loved using it, whether it was rose milk soda to beat the summer heat or adding a little to desserts. It was almost a staple in my house. Over the years as a chef, I have incorporated rose syrup into a variety of desserts. Whether it's the Rose Macaron, which has been the best-selling macaron on our menu for many years, or the Rose Pistachio His Cupcakes, which appear every time the holiday season approaches.
Kunal Kapur, Chef and Owner, Pincode
kunal kapoor and his mother
As a child, life was much simpler as most of the food was cooked at home, from aachar and chutneys to sauces, papads and vadiyas. I've always wanted to help her, and I grew up watching her cook. One of my favorite memories is of my girlfriend's mother preparing mango pickles during this season. Also, cauliflower is my favorite vegetable, but it is a seasonal vegetable that can only be eaten in winter. So I took the cauliflower, cut the florets, threaded them on thread, and hung them up to dry in the winter so I could use them in the summer. It tasted so different. These are the things that stick with me.
Garima Arora, Michelin Chef and Owner, Restaurant Gaa
Garima Arora and mother and son
Much of the food I still make comes from the women in my life. Gobi paratha has always been special to me and the recipe we currently serve at the restaurant is a cherished inheritance from my paternal grandmother. The white butter on the side was a recipe passed down to me by my maternal grandmother, so this dish was very meaningful to me. One habit I still follow is using ajwain. When I was little, my girlfriend's mother used to give me ajwain every time I had a stomach ache. She would put it in my food or boil it in water. Now I practice the same routine with my baby and it continues to work well for him.
Sanjyot Keer, Chef and Content Creator
Sanjot Kheer and his mother
In my family, my mother's kheer is very famous. I shared the recipe with friends and on social media. And people tried it and loved it. Very unique, she makes kheer in a rice cooker. It has a slightly pink color and is very easy to make as it only requires 3 ingredients: rice, milk, and condensed milk. But like most Indian mothers, she doesn't follow recipes or set fixed amounts. She's tried to recreate it many times, but it's never the same. On special occasions, she makes small malpua-like pudas and serves them with kheer. The meal is so simple but truly special. I believe it is my mother's love that makes it special.