An insatiable love for travel and food took chef Vidushi Sharma around the world. Hundreds of cuisines and 250 cities to be precise. Donning her mom’s apron as a child turned out to be a foreshadowing of her calling for the sweeter side of things. After working at some of the world’s best restaurants like Gymkhana, La Petit Maison, Zuma, Nobu, Hakassan, Noa, Gaggan and Indian Accent, she started her Truffle & co, a brand that specialises in hand-rolled french chocolate truffles before launching an authentic Japanese ramen restaurant in Delhi named Mensho Tokyo.
We caught up with her recently to discuss her quest for new adventures.
How did you start your journey as a chef?
I think for most chefs the journey starts very young; it’s a passion for most people who become a part of this industry from a very early age and for me, it wasn’t different. Coming from a family of foodies and observing my mother playing around with recipes from a myriad of cookbooks in the 90s brought alive the spark in me and after reading history in college, Le Cordon Bleu London became a dream to attend. It was the culinary school where I wholeheartedly took to this calling and it became clear that it was the path for me.
You are a globetrotter. How much of your travel has translated into an influence on your culinary leanings?
My travel escapades play a huge role in my culinary ones. Exploring new cultures and their flavours, history, their iconic dishes and ingredients heavily inspires what I create as a chef. I do feel that extensively travelling renders a more exposed palette and the avenues of inspiration are limitless.
Which cuisine, in your opinion, is really close to your heart?
I'd have to say that in spite of being exposed to a plethora of flavours and cuisines, Indian cuisine is still my go-to comfort food and I can't imagine my life without it. Indian cuisine is so vast unto itself & has evolved and keeps evolving into a global giant in terms of cuisine.
