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Drumbeat: Ad Buzzaar
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Tuesday, July 14, 1998
Bare Necessities
Sujata Assomull
Chef Nikhil Chibb says the one thing he cannot do without is good food. "I became a chef because I love to eat good food. I love trying all the different cuisine of the world," says he. Having travelled extensively in South East Asia, wherever Nikhil puts his bags, the first thing he does is try and master the local food. For instance, last month, Nikhil was in Vietnam holidaying with a few friends, so he has added a couple of their dishes to his menu. And last year, he went to Thailand and came back with Thai recipes. "Travelling and eating are my favourite hobbies," he says. Back in this city, though, Nikhil tends to eat at home as he does not find restaurants here up to the mark. If he dines out then he opts for Trishna. "You can be sure the food is fresh there," he says.At home, he has a cook who prepares his meals just the way he wants them. "But if I am in the mood, I cook myself," he says. For his monthly `Buddha of Bohemia' nights, at the Hyde Park restaurant, which Nikhil has just re-started, hetends to cook authentic, snacky, Oriental food. The kind of stuff that people can pick on while they knock back a few drinks. He also makes sure that there is always a live band at the event -- creating the right ambience. Wine and song are very dear to this chef's heart too. "I love red wine, especially Bordeaux, and music is very important too," says Nikhil. Copyright © 1998 Indian Express Newspapers (Bombay) Ltd.
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