Novotel Varun Beach, Visakhapatnam, Executive Chef Mrinmoy Pal lays out his future plans for the hotel in a candid interview with Yo! Vizag.
Getting to know him
Hailing from the City of Joy, Kolkata, Mrinmoy Pal found his calling in his gut! After a seventeen-year-long journey that involved working with brands like the Oberoi Group, Taj group, Carlson, Shangri-la and Hyatt, stints with the Carnival Cruise Lines, various hotels across India and the World Association of Chef Society, WACS, he has many stories to tell and as many recipes to bring to the table. He recounts how his time with WACS took him across Europe and especially through the northern part of Italy in Five provinces, allowing him to hone his skills as well as fulfill his dream of living where the Truffles grow!
Ideologies behind his style of cooking
Known for his expertise with Awadhi and Italian cuisines, Chef Mrinmoy is fondly referred to as Chef Moy in this industry. The core principles behind his cooking style are in ‘Authenticity’ and ‘Simplicity’. However, while staying true to the technique, process, and ingredients, he is more than willing to accommodate the guests’ special requirements and taste buds.
He strongly believes that we need to support our local markets. This is why he ensures that every dish uses as many local ingredients as possible, turning to imported ones only when there isn’t any other option.
I believe in maintaining the authenticity of the cuisine, keeping it simple and helping local farmers. It’s all about using local but being global.
Flowing with the city
Given his versatility and vast experience, he is quickly adapting to the typical South Indian taste buds of our city. This is also a reflection of his passion for the culinary art. While he believes most of the guests at his tables are a bit conservative, he also finds a lot of pleasure in surprising the more adventurous ones with delightful concoctions and surprises.
Dishes close to his heart
A true Bengali at heart, he swears by his love for Bhaapa Ilish, a preparation of Hilsa where it is steamed with a mustard sauce inside a banana leaf and Patisapta. Additionally, his offshore travel across Italy and love for truffles have also made Italian cuisines his other favorite.
With his years of travel and experience, Chef Moy has a lot of fresh ideas and plans that he intends to implement in Novotel’s kitchen. For starters, he is trying to offer a variety of desserts at Sugarr, Novotel’s pastry shop.
Eventually, he also wants to introduce the concept of wine pairing to his guests at the hotel. Here he will help them select just the perfect wine, with their meal, which will complement and enhance the dish itself.
Finally, he says, he would love to host chefs from all over at Novotel. Chefs, who are famous for specific cuisines would thus be invited to ensure that Vizagites are able to experience the best cuisines right here in their own city.