Meghha A. Jhunjhunwala

Meghha A. Jhunjhunwala

Meghha A. Jhunjhunwala, a MasterChef India finalist, was trained at Le Cordon Bleu, Paris. She has been a professor at Apeejay Institute of Hospitality. Meghha ran her own cafe in south Goa for some years and has now been working with F&B establishments like Indigo Deli. She founded the Hearth & i in 2010 and is known for revolutionising the way people eat and enjoy food at home – her unique food flavours are her hallmark.

Hearth & I is based in Delhi, but is popping up in other cities across the world. Meghha says ‘the secret ingredient’ in her food is always ‘love’. She likes recipes for challenging diets, teaching and customised events.

Meghha speaks to Tuhina Banerjee in an informal chat. Excerpts:

How did you get into this profession? Was there a trigger?

I have cooked since the age of five in my kitchen at home. Even though I studied Design, right after school in Central Saint Martins, I spent every day for longer hours in the kitchen, than anywhere else in London. I suppose it was always meant to be cooking and me. Eventually, I dropped out of Design School and I will be forever grateful to my father for encouraging me to study professional culinary and patisserie in Le Cordon Bleu, Paris in 2010.

What type of cuisine do you specialise in? Your favorites?

Even though I am a classically trained Cuisine & Patisserie chef, I enjoy cooking and immersing myself in various global cuisines such as Middle Eastern and Mexican.

Some Indian regional cuisines like Bengali and Garhwali.

What do you think are the most important traits of a good chef?

Attention to detail and curiosity.

How do you promote Indian cuisine abroad?

Through immersive workshops and meals.

Your most memorable experience abroad…a moment which you still cherish (read relish)…in context of Indian food.

It has to be Gaylord’s in London back in the 1990s. From the authentic flavours to the nostalgia when one entered the space, to the many, many memories I have with my grandads there.

Do you specialise in vegan food? How is vegan food different from vegetarian food?

I wouldn’t say specialise, but yes it’s a strength. I believe meals should be inclusive — by that I mean every dietary need must be met, this is where my inspiration and curiosity of vegan food lies. 

Vegan food uses zero animal products, unlike vegetarian food which can contain animal products like milk or milk-based products.

What tricks do you adopt to make your food a hit?

Meghha: (Smile) the only trick, if I may call it that, is empathy. From honestly sourcing the best ingredients for every dish, to using the best and healthiest fat to cook in, thoughtfully presenting it, just the way I would for myself or my family for everyone, every single time.

How do you mix palatibility with hospitality?

Through thoughtfulness and empathy.

What role does hospitality play in culinary?

The two cannot exist without the other.

What things do you keep in mind while serving food?

Health, flavour, texture, the journey of the produce, presentation and of course, hygiene.

How do you add an element of novelty in your dishes?

By going the extra mile with novel ingredients or unexpected elements.

Is culinary skill inborn or can it be cultivated?

Skill can definitely be cultivated, but the haath ka swaad is inborn.

How do you see the vegan food market in India? 

The vegan food market is growing by leaps and bounds now. There is such a drastic visible shift in my community as well.

What are the challenges and the ways to counter them?

In vegan cooking, my initial challenge was removing eggs and milk/milk products from the recipe, but by opening up my mind, and approaching the same ingredients in a different way certainly helped.

As a chef, I don’t only cook anymore, but run a business which means- procurement, marketing, sales, logistics, accounts and so much more. Every minute teaches me something new- that’s how I overcome any challenges – by being open to evolving daily. 

What advice would you give to upcoming chefs?

Somedays are tough, some days are back breaking (literally), but consistency is key.

You can rely on your deep passion and innate love for this art to carry you through, just start where you are.