Culinary Maestros Unveil Their Craft at ‘The Power Play’

Bengaluru: Five renowned chefs, each a master in their own right, recently shared their stories and culinary philosophies at “The Power Play”, an exclusive event hosted by Masters of Marriott Bonvoy and Culinary Culture. Set against the luxurious backdrop of The Ritz-Carlton hotels in Pune and Bengaluru, this one-of-a-kind dining experience showcased the artistry and innovation of India’s top chefs. Here’s an exclusive look at the insights from the minds behind the five-course degustation menu, which featured a symphony of authentic regional flavors.

Doma Wang – The Blue Poppy, Kolkata

The Momo Queen of Kolkata and a torchbearer of Tibetan cuisine, Chef Doma Wang carries her heritage on her plate.

What inspired you to bring Tibetan cuisine to the forefront in India?
Tibetan cuisine is an integral part of my identity. As a Tibetan, it’s my duty to preserve the food culture of a community that is slowly disappearing. Food is a way for me to keep the spirit of Tibet alive, especially in a world where fewer than 1% of the population identifies as Tibetan. Cooking traditional dishes like momos, which are so close to my heart, allows me to share that culture with the world.

What makes your version of momos stand out from commercialized versions?
The key to my momos is balance—balance between the meat and onion ratio, the perfect thin skin, and top-notch meat quality. My father always encouraged me to perfect the food I loved, and after years of refining my craft, I can confidently say my momos have become something special. It’s about honoring the tradition while adding a little flair to meet modern standards of dining.

How does Tibetan cuisine fit into modern dining experiences like ‘The Power Play’?
Tibetan food is rustic, but it’s about making it accessible to modern diners. I preserve the flavors but add subtle tweaks to elevate the aesthetic and culinary experience. ‘The Power Play’ is the perfect platform to introduce this cuisine to a wider audience, and I’m thrilled to share a slice of my culture with guests from different backgrounds.

What can guests expect from your specially curated dish?
I’m recreating the comfort food of my childhood. Guests will experience traditional Tibetan flavors—mutton momos, a dalley sauce, and a wholesome mutton broth. It’s a dish that’s close to my heart, and I’m excited to bring it to life for a new audience.

Mythrayie Iyer – Farmlore, Bengaluru

Chef Mythrayie Iyer embodies the essence of contemporary Indian cuisine while championing farm-to-table practices.

How has your experience at Avartana shaped your cooking today?
Avartana was a pivotal moment for me because it taught me to take Indian flavors and reinterpret them with a modern approach. That experience gave me the confidence to experiment, to push boundaries, while staying true to the roots of Indian cuisine.

At Farmlore, how do you strike the balance between tradition and innovation?
Tradition grounds me, and experimentation pushes me forward. At Farmlore, we start with the rich heritage of Indian cooking and then explore innovative ways to make the flavors more relevant to today’s palates. It’s not about reinventing the wheel but about creating something new that still respects the past.

What role do vegetables play in your cuisine?
Vegetables are central to my cooking. I believe they have untapped potential. At Farmlore, we focus on what’s fresh, local, and seasonal. Vegetables that might typically be overlooked are transformed into the stars of the dish, allowing guests to experience the depth of flavor they may never have imagined.

How did ‘The Power Play’ allow you to showcase your philosophy?
Being part of ‘The Power Play’ was a celebration of collaboration. The five-course menu allowed me to share my journey and the importance of balancing creativity with tradition. It’s a reflection of my ethos—food that tells a story while staying grounded in authenticity.

Vanshika Bhatia – Omo Café, Gurugram

Chef Vanshika Bhatia blends European elegance with modern twists, all while emphasizing sustainability.

How did working at Gaggan and Noma influence your cooking?
At Noma, I learned the importance of foraging and how respecting the natural state of ingredients elevates the dish. At Gaggan, I saw how Indian cuisine can be presented in ways that are unexpected, creative, and refined. These two experiences shaped how I view ingredients and innovation in the kitchen.

How does your pastry background influence your approach to broader cuisine at Omo?
Pastry and savory cuisine are more connected than people realize. I love baking rustic bread and pies, but I’ve always found ways to bring that precision and balance into savory dishes at Omo. For example, my approach to baking at Omo complements my savory creations with the same attention to detail.

Sustainability is a key theme at Omo. How do you incorporate this into your kitchen?
Sustainability is at the heart of Omo. We work directly with farmers and suppliers, ordering only what we need to minimize waste. We also find creative ways to use by-products—ferments, vegetable scraps, and coffee grounds are turned into other dishes or drinks like kombucha. Our zero-waste policy allows us to be resourceful while adding depth to our menus.

What can diners expect from your dish at ‘The Power Play’?
My dish is a celebration of vegetables, specifically grilled king mushrooms with a raw mango and pepper sauce. It’s an unexpected yet satisfying dish that combines texture and flavor in a way that makes non-vegetarians feel like they’re not missing out. It’s a fusion of my travels, my philosophy, and my desire to innovate.

Nooresha Kably – Izumi, Goa

Chef Nooresha Kably brings the delicate art of Japanese cuisine to India, infusing it with innovation and a deep respect for tradition.

What first drew you to Japanese food, and how did your training in Japan shape your culinary style?
Japanese food is all about simplicity and purity. I’ve always been drawn to clean flavors, and Japanese cuisine speaks to that palate. My training in Japan taught me the importance of using minimal ingredients and respecting the natural flavor of each one, which is something I carry with me in every dish I create.

How do you ensure the authenticity of your Japanese dishes while catering to Indian tastes?
We maintain authenticity by using the finest ingredients, like Fukui Salmon flown in directly from Japan. To cater to Indian palates, we introduce subtle twists, like adding truffle wasabi jelly or bird-eye chili to our dishes, making them more exciting while staying true to the essence of Japanese cuisine.

What can guests expect from your dish at ‘The Power Play’?
I’m serving a comforting, traditional Chicken Paitan Ramen alongside a creative Spicy Miso Ramen with Charred Vegetables. Both dishes reflect the purity of Japanese flavors but also showcase my innovative spin on them. I hope to transport guests to Japan while also giving them a glimpse of how Japanese food can evolve in India.

Pooja Dhingra – Le 15, Mumbai

Chef Pooja Dhingra, the queen of French patisserie in India, is known for her exquisite macarons and modern twists on classic desserts.

What inspired you to bring French pastry to India, and how did the market respond?
My love for French pastry was ignited during my time at Le Cordon Bleu in Paris. I fell in love with macarons, and I knew I wanted to bring that experience to India. Initially, there was a challenge in educating people about fine pastry, but the Indian market has evolved with exposure to global trends. Today, Le 15 is a household name, and I’m grateful for the journey.

How did being a judge on MasterChef India shape your perspective on food and emerging talent?
Being the first female pastry chef on the panel gave me an opportunity to see food from a new perspective. It allowed me to understand the challenges that aspiring chefs face, especially in the Indian context. It also made me appreciate the immense talent that exists across India and how the culinary scene is evolving.

What makes Le 15’s pastries stand out in India?
At Le 15, we make gourmet desserts with the finest ingredients, but we make them approachable. We aim to offer a luxury experience that’s also accessible to the everyday diner, without compromising on quality or creativity.

What can guests expect from your dish at ‘The Power Play’?
I’m bringing a dessert that’s light, refreshing, and comforting—a rose milk twist on the classic Tres Leches cake. It’s designed to end the meal on a sweet, memorable note, and it represents the evolution of modern pastry in India.

These chefs, each with their unique perspective and culinary mastery, have come together to celebrate the diversity and artistry of Indian and global cuisines at “The Power Play.” Their creations not only reflect their individual journeys but also the rich cultural tapestry of food that continues to inspire and delight diners across the world.