What started as a chance encounter with a bitter but delicious apricot kernel at age 6, some cooking lessons from his mum, has ended up taking Chef Rishim Sachdeva to the kitchens of Michelin star restaurants, Marco Pierre White’s The Oakroom at the mere age of 18 and Heston Blumenthal’s legendary Fat Duck. Having mastered the classic french cooking techniques, Chef Rishim then moved to a more mol
ecular, then eventually more nordic style of cooking. A lover of seasonal, fresh, local ingredients, Chef Rishim leans towards classic techniques like fermenting and preserving, processes that enable one to extract flavours and textures that last through the year. He’s a fan of cooking with lesser ingredients rather than adding more to improve the flavour of the dish. Currently spearheading Mumbai’s iconic Olive Bar & Kitchen, he’s brought his style of cooking on to the menu with dishes like Apple and Pork, Cauliflower and Date, Red Velvet Fried Chicken and many more. Ask him what his favourite creation is up until now and he says, “It changes every week!”.
