Ravinder is the winner of the World Gourmand Best Debut Cookbook Award – for her delectable recipe collection Cook in Boots – and stands an incredibly talented chef. To date, she has had her expertise published in such periodicals as GRAZIA, The Sunday Times, ES Magazine and Harper’s Bazaar where she ran a colourful blog for their UK site. She has also graced our personal screens - as all beloved cuisinieres tend to do - appearing on Channel 4’s magazine show Food: what’s in your basket?, BBC 2’s Great British Curry Trail and as host on her own 22 part series, Ravinder’s Kitchen, which aired on BBC Worldwide across Asia and the Middle East. Now, all the charisma of her creamy career culminates in the opening of her own restaurant, Jikoni, in the “true neighbourhood area” of Blandford Street in the lively London district of Marylebone: “I’ll actually be working alongside establishments where I’ve completed residencies in the past”, the gushing young cook told us, “such as the Michelin starred Trisha and Carousel: it really is a dream! The local multicultural life also reflects my own life and the spirit of my dishes. An East African Indian by birth, I was brought up in Britain and consider myself a London girl. I like to draw from my diverse heritage and the city within the kitchen, as well as my wide experience of travel”.
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Ravinder’s cosmopolitan dishes include Shepherd’s Pie with a tangy twist and the American ‘Sloppy Joe’ with a distinctly Indian character, but what has emerged the fan favourite through the course of her many pop ups are her uniquely English Scotch Eggs. This includes a Prawn Toast quail scotch egg with Banana Ketchup and Pickled Cumber, and a Goan inspired pork scotch egg served with Tomato and Ginger chutney and a spiky Carrot Achaar. As modern as her preparations are, Ravinder’s subtle spinning of the spices at once carries a traditional maternal feeling; another part of her signature style: “my mother has taught me so much,” she continued. “For example her toovar dahl still astounds me. My cooking is very attentive and caring so it is both soothing and nourishing. I am aware of the role food plays as a mood booster; eating can be a very emotional experience. ” As Ravinder prepares to open her birth-right of a restaurant this September then, we are able to see in the most palatable way possible, the key to really unlocking your talent: more than just having an understanding, you must be ready to actively explore it, sampling all the opportunities available to you, on your way forwards.
The Jikoni food draws from your vibrant background. Could you tell us a bit more about this?
My grandfather moved from Punjab to Kenya in the 1940s. The Indian part of my heritage is also enriched by Persia in terms of culinary inheritance. I love travel and this has been a huge part of my landscape. My father was an aeronautical engineer who travelled a lot and exposed us to interesting global ingredients from an early age. Personally, I have also travelled a lot, and always steep myself in the local food and culinary traditions where ever I am.
What has been the most exciting part of preparing to open for Jikoni?
All of it! Even the parts that are challenging. It is a privilege to be opening a business which I have dreamt of for years, with incredible support from the best people in the business.
Will a lot of your recipes from Cook in Boots be appearing on your menu?
Some, but Cook in Boots wasright at the beginning of my career, and although I am extremely proud of it and the recipes in it – I have since developed as a cook and feel I have so much more to share.
I once to spoke to a chef who said she believed the eating experience is very much inclusive of the restaurant service and atmosphere: how does your current location complement your food?
Marylebone is a true central London village. It really is a lovely little neighbourhood and community which we really hope to become a part of. I think running any kind of business, especially a restaurant, is so much about serving your community – mine will be my neighbours, my customers, my staff and my suppliers.
Were you always interested in cooking?
I have cooked since before I could reach a kitchen counter. My first forays into the kitchen were reluctant, but once I was given a little encouragement, I quickly fell in love with the kitchen and all it offered very quickly.
What’s a good tip for preparing a light, calorie- careful dish that’s also yummy and hits the spot?
I love vegetables - I think vegetables can easily take centre stage in a recipe rather than playing second fiddle to meat. I adore all sorts of roasted vegetables with a big ball of buffalo mozzarella for example and a good amount of extra virgin olive oil. Pulses and legumes too are a great source of protein. Madhur Jaffrey famously called Dhal LSD – life saving dhal – I would have to agree with her. It is light, simple, delicious and healthy. Plus, there are so many versions of it – you could never possibly get bored.
Finally, what’s a good tip for other culinary entrepreneurs who are starting out?
Really work out what your brand is and why you are the only person who could do what you are doing. Also, get stacks of experience in other kitchens. Mentors are incredibly important too – I have been lucky enough to have some wonderful ones - including other chefs such as Tony Fleming - who have been the best teachers.
http://www.jikonilondon.com/
