With 18 years of experience in leading high-end kitchens, Chef Rajiv Das is a seasoned culinary leader dedicated to creating extraordinary dining experiences. His journey has given him a profound understanding of the elements that drive culinary excellence, from menu engineering to meticulous kitchen operations.

He is well-versed in implementing HACCP standards, food safety regulations, and sustainable eco-practices that elevate the culinary environment. Throughout his career, he has successfully led his kitchen team to consistently deliver exceptional food quality, artful presentations, and an unwavering commitment to customer satisfaction.

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In his current role as Executive Chef at Radisson Blu Mumbai, he has focused on maintaining high culinary standards while managing food costs effectively within budgetary constraints. His goal is to continue fostering a culture of excellence that reflects both the artistry of cooking and the precision of operations.

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Culinary Conversations with Executive Chef Rajiv Das

Do you have a favorite time of the year or set of ingredients that you look forward to working with?
Winter is truly a magical season for chefs. It brings with it an abundance of fresh and flavorful ingredients like berries, heirloom tomatoes and millets. These ingredients are incredibly versatile, adding depth and richness to dishes while perfectly complementing the cozy, comforting vibe of the season.

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What would you do if you weren’t a chef?
If I weren’t a chef, I would pursue being a food nutritionist. Promoting health and well-being through the power of diet and nutrition is something I’m deeply passionate about. It’s another way to connect people with the importance of food in their lives.

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Do your personal preferences influence the menu at all?
Absolutely. I believe in hands-on experimentation with my team, ensuring that we incorporate fresh, locally sourced ingredients. This not only guarantees superior quality, texture, and color but also helps us craft dishes that exceed our guests’ expectations, staying authentic while being innovative.

What do you think is the most over-hyped food trend currently?
While trends come and go, I believe the timeless focus should be on fresh, natural ingredients. Moving away from artificial colors and preservatives elevates the quality of dishes and brings out their authentic flavors, creating a lasting impression on guests.

When are you happiest?
My happiest moments are in the kitchen at home, preparing healthy and delicious meals for my family. Watching their joy as they savor dishes crafted with love and expertise fills me with immense pride and satisfaction.

When you’re not in the kitchen, where can you be found?
I enjoy exploring emerging food trends on social platforms, which keeps me informed and inspired to innovate. I’m also committed to nurturing my team, offering training sessions to develop their culinary skills and foster growth.

Where is your favorite place to dine?
Dining at home with my family is my most cherished experience. My mother and wife prepare exceptional meals, and I often find inspiration in their dishes to create unique fusion recipes that guests at the restaurant also appreciate.

What’s your favorite takeaway or comfort food?
Kosha Mangsho holds a special place in my heart. This iconic dish from Kolkata, with its rich, slow-cooked flavors and aromatic spices, evokes a deep sense of nostalgia and comfort. It’s a celebration of tradition and taste.

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What makes the local food scene so exciting?
The local food scene thrives on its diversity and simplicity. Street food, in particular, is bursting with flavor and character. My personal favorite is Radha Ballavi—soft puris filled with a delicately spiced dal that offer a satisfying and wholesome experience.

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Which is the dish you’ve created that you are most proud of, and why?
One dish I’m particularly proud of is my spiced apricot-infused barbequed Mulwarra lamb chops, served with a silky béarnaise sauce. The interplay of sweet and spicy flavors, combined with perfectly tender meat cooked in a clay oven, creates a truly memorable culinary experience.

You’re having friends over for dinner tonight. What’s on the table?
I would serve an elegant spread featuring grilled scallops and stuffed litchis with feta and balsamic glaze, accompanied by boursin cheese canapés. These dishes strike the perfect balance between sophistication and indulgence.

Name your favorite city that has it all: food, culture, and nightlife.
Kolkata stands out as a city that offers everything—rich culinary heritage, vibrant culture, and an energetic nightlife. It’s a city of joy where every corner has a story to tell and a flavor to savor.

Can you tell us more about the cuisine at your restaurant?
FIONA, our signature restaurant, is proudly ranked as the top dining destination on TripAdvisor. We specialize in a diverse range of cuisines, including Pan Asian, Mediterranean, and Awadhi delicacies. Our signature dish, blue pea rice with mushroom and silicon tofu infused with chili basil, exemplifies the creativity and precision that defines our culinary philosophy.

One of my signature dishes is Pan-Seared Scallops with Caramelized Onion, Pomelo, and Orange Mascarpone Sauce. This dish combines fresh ingredients and classical techniques to create a memorable dining experience, with each component bringing a unique flavor and texture to the plate.

• Caramelized Onion:
  Cook sliced onions with red wine vinegar, cinnamon, bay leaf, peppercorns, and brown sugar until thick and translucent. Set aside.
• Orange Dill Mascarpone Sauce:
  Reduce orange juice with cinnamon and bay leaf, then blend with mascarpone and chopped dill. Season with salt and pepper.
• Scallops:
  Marinate scallops in olive oil, salt, and pepper. Sear in olive oil and butter until golden brown on both sides. Rest briefly.
• To Assemble:
  Spread the orange dill mascarpone sauce on a plate, top with scallops, caramelized onion, grilled pomelo, and goat cheese. Garnish with shaved fennel and rocket lettuce. Serve immediately.

This dish is a perfect balance of savory, sweet, tangy, and creamy elements. The crispy scallops paired with the velvety sauce and vibrant garnishes make it a standout on any menu, showcasing both the elegance of fine dining and the simplicity of fresh ingredients.