Chef Manisha Bhasin: Celebrating Women’s Impact in the Culinary World

 

Manisha Bhasin is a prominent figure in the culinary world, serving as the Corporate Executive Chef at ITC Hotels, a position that underscores her extensive experience and influence in the industry. Her career, which spans over thirty years, is marked by a pioneering approach to integrating sustainability into cooking practices.

Early Career and Innovations

Bhasin's journey in the culinary field began in 1987 when she joined ITC Hotels as a management trainee. From the outset, she distinguished herself with a flair for innovation. One of her early achievements was the launch of a daily changing menu at the Towers Club in 1991. This menu was notable for featuring local and seasonal produce, reflecting Bhasin's commitment to sourcing ingredients that were both fresh and environmentally responsible.

In 1996, Bhasin introduced a black-board menu at WestView, a restaurant within the ITC Hotels. This menu was unique for being managed entirely by an all-female team, highlighting Bhasin's support for gender diversity and empowerment within the culinary profession. The black-board menu format allowed for greater flexibility and creativity, as it could be updated daily to feature fresh ingredients and seasonal dishes.

Commitment to Sustainability

Bhasin's dedication to sustainability is a central theme throughout her career. She was an early advocate for practices that are now widely recognized but were less common at the time. Her focus on using local ingredients helps reduce the carbon footprint associated with food transportation and supports local farmers and producers.

Her commitment to energy-efficient cooking methods and waste reduction further underscores her role as a sustainability pioneer. By adopting techniques that conserve energy and minimize waste, Bhasin has set a standard for environmentally conscious cooking.

Dehlnavi and Cultural Celebrations

Bhasin's extensive research into Delhi's diverse culinary traditions led her to create ‘Dehlnavi,’ a culinary initiative that celebrates the city’s rich multicultural heritage. ‘Dehlnavi’ is more than just a collection of recipes; it is a tribute to the various cultural influences that have shaped Delhi's food scene. Through this project, Bhasin highlights the importance of preserving and celebrating local food traditions while promoting sustainability.

Focus on Millets and Local Produce

Another significant aspect of Bhasin’s culinary philosophy is her emphasis on incorporating millets and other local produce into her menus. Millets are highly nutritious and climate-resilient crops that play a crucial role in sustainable agriculture. By including these ingredients in her dishes, Bhasin not only promotes healthier eating habits but also supports agricultural practices that are better suited to environmental challenges.

Overall, Manisha Bhasin’s career is a testament to her innovative spirit and dedication to sustainability. Her contributions to the culinary world extend beyond her role as a chef, influencing industry practices and inspiring a more sustainable approach to cooking and food consumption.