An Interview with Chef Hardik Bali
A traveler, blogger and a successful chef by profession from the dream city of India, Mumbai. Having experience with some of the prestigious hotel chains like the Taj Hotels Resorts and Palaces, The Leela, and The Hyatt corporation.
He loves to explore new places, knowing their food and culture, and have traveled to famous places of India like Delhi, Banglore Chennai, Hyderabad, Amritsar, Gujarat and many more. Check out our exclusive interview with Chef Hardik Bali, his journey to becoming a chef, and some untold stories of his culinary world.
1. How your love for food started?
The joy of eating the best on the planet and ability to cook gave rise to this love of food.
2. Did you go to culinary school?
Yes. Have a BA (HONS) in Hotel Management, Aurangabad – A Taj institute.
3. How did you start your career?
The Taj Mahal Palace and Tower, Mumbai was my first temple where I got a chance to experience the best of the culinary world had to offer.
4. What is your favorite dish, which you love cooking again and again?
It’s the Rajwadi Khichidi which I often do and love doing for myself and close ones.
Check out delicious recipes made by Chef Hardik Bali
5. From where do you get inspiration?
The freshness of ingredients and the versatility to do so much with them drives me to perform better each day. Food for me is all about an experience that would tantalize your senses.
6. Funniest incident in your kitchen
Doing a Pasta in Pink sauce in our Italian restaurant. An Italian would kill me for this one!
7. You’re stranded on a desert island. What five foods would you want with you? What would you make?
Salt, garlic, red chile, lemon, and oil is something that I would carry. Will have a fresh catch of seafood from the sea to have some amazing grills by the beach. And if I get some coconut on the island I would love to do some curries as well.
8. What is your signature dish?
Bali’s Lobster Curry, Baigan Ka Bharta, and Rajwadi Khichdi
9. How do you balance your work and family life?
Cooking has always been a priority for me. Whenever I travel most of the times they are with me to compensate.
10. Your role model?
Suman Bali: my mother who does some amazing North Indian fare. Chef Vineet Bhatia for his contribution in taking Indian cuisine to where it has reached today. Any Chef who cooks for his guests is a role model.
11. What is your success mantra?
Deliver what you promise. Connect with your guests who are paying for your food: Make them happy first.
12. What is the most important quality needed to be a good chef?
I personally feel, there are two qualities needed to become a good chef, one is ‘the ability to not let your own ego inflate‘ and another is ‘Keep traveling to explore new flavors – World has so much to offer and teach us.’
13. Message for young minds who want to become chefs.
Keep your intentions right and keep cooking. Remember it’s not as easy as it looks. Great Chefs are only made with hard work, perseverance and the drive to achieve perfection and not on television or any food blog.
Check out our ‘Chef Interviews‘ section for more inspirational stories of famous chefs.