Ishijyot Surri is a culinary virtuoso whose culinary journey has been nothing short of extraordinary. Surriโs career reached new heights when he graced the esteemed stage of MasterChef India as a guest, showcasing his culinary prowess to a captivated audience. His ability to blend flavors, textures, and techniques has earned him admiration from all over the country. His accolades, such as the โYoung Chef of the Yearโ and โBest Chef Led Restaurantโ, are a testament to his relentless pursuit of culinary perfection.
The Chefโs vision transcended the boundaries of the traditional kitchen. By 2018, determined to perpetually evolve, Ishijyotโs entrepreneurial flair led to the inception of three distinct culinary hubs under the banner of the SJI Hospitality group: Mulk, reflecting old-world North Indian charm; and Pachinco, a haven for Italian diner and coffee enthusiasts alike.
Yet, it was his venture, MiniyaTurk, inspired by his trip to Turkey, that truly showcased his unwavering commitment to pushing culinary boundaries, offering a harmonious fusion of Turkish street foods giving rise to a multi-specialty restaurant offering Turkish, Middle Eastern, Mexican, and Pan-Asian flavors.
With each dish, he tries to incorporate his creativity and keeps striving to inspire us. Apart from his career, his constant unwavering support to aspiring young chefs has always been a part of him cherished by others. In the realm of culinary arts, Ishijyot Surri stands as a beacon of inspiration, a testament to the power of passion, skill, and innovation in the kitchen.
Icy Tales is in conversation with Ishijyot Surri
Q) How do you ensure authenticity while incorporating innovative twists in your dish across different cultures and flavors? Was it difficult for you to maintain the authenticity, taste, and new creations, all at once?
Ishijyot Surri โ As chefs, we are here to make sure ppl enjoy what they eat but at the same time we have to be very close to our roots because the real flavor, the real essence lies in maintaining the authenticity of the dish. So, we try to incorporate by trying to add one spice or change the style of presentation. But keep authenticity in mind because in food the simpler it is the more fascinating the food is. It is all about combination.
Nowadays people come up with DIY shawarma which is nothing but changing the plating style by maintaining authenticity. these types of small innovations and twists are good but recreating a dish without its authenticity is a big no. One such recipe of mine is ras malai tres leches. Tresleches comes from a Mexican inspiration. We maintained the authenticity of the ras malai and gave it a style by combining it with tres leches.
Q) How do you utilize social media to showcase your culinary world? Could you share your insights?ย
Ishijyot Surri- Thanks to social media like Instagram and YouTube, I get to connect with people on levels that I didnโt know existed. I think it has been one of my biggest achievements working through social media because there is a lot of knowledge that needs to be shared. Other chefs ask me small questions and every question is learning. Thatโs how I see it.
Social media has given us a broader scope, and at the same time, it has given us more cautiousness because what we do out there, people get inspired, and they look up to us. When we talk and teach something it must be well-researched, you must be very careful. So social media helped me a lot in keeping me updated with the trends. So thatโs how social media comes in as a very significant part of my career.
Q) As someone who has learned everything and has become successful in his career, what advice and techniques would you prefer for the upcoming aspirants towards becoming a chef?
Ishijyot Surriโ The first thing that comes to my mind while mentoring is when I was a trainee, how people guided me, and what they taught me when I was a trainee. When you aspire to be a chef you must aspire and know what you want to do. So, when I get a chance to meet young chefs, I always tell them at whatever age, cook using their hands, and be realistic. When you cook with your hands you understand and realize your passion. Cooking with passion will always make you successful.
Cooking should be more of a passion rather than a work because you are creating something new every day and at the same time, youโre learning and enjoying the process all at once. One more thing I tell a lot of aspiring chefs is that you must read about what youโre doing. You must have basic knowledge of what you are cooking and making.
There is a world out there that is ready to see and appreciate your talent, so you must showcase it and use social media to its full potential. If you can consume what you cook there will never be confusion. As an aspiring chef, one should never have doubts about that.
With a background rooted in the prestigious Taj Group, he has been formally trained in the culinary field at the Taj IHM-A institute with an affiliation to the prestigious University of Huddersfield, UK. Ishijyotโs stints across various restaurants fortified his understanding of different culinary traditions, allowing him to oversee a North Indian BBQ poolside restaurant.
Surriโs culinary expertise isnโt confined to the domain of savory. He took the world by storm when he initiated Gourmet Treats in 2010, mesmerizing connoisseurs with a diverse array of Ceylon teas and flavored dry fruits. His fervent exploration of the world of teas earned him the coveted titles of Tea Blender and Tea Sommelier in 2023.
Furthering his culinary innovations, Chef Ishijyot co-founded ventures like โThe Pickled Chickโ serving meat-based pickles, โNutty Singhโ and โMakhana Singhโ serving a new range of flavored dry fruits. The โALPS โ Always Love Peanut Spreadโ became another feather in his cap. He has carved a digital presence with his YouTube channel that delves into culinary arts, sharing his knowledge and passion with a wider audience.
Check out and enjoy this lively conversation on our YouTube channel
Last Updated on by Namrata
