Gastronomy sounds as if it should be a science, but after talking to the talented cuisiniere, Snigdha, I was left convinced it is an art – just look at the enticing pictures! Currently serving up her vibrant pop up menu at the Anise bar at Cinnamon Kitchen - a beautiful location with Indian and Moroccan décor - Snigdha’s preparations have already earned her recognition from Time Out: “I was delighted to have made it onto their radar despite being a temporary restaurant,” she told us. “My proudest accomplishment to date really is all the love I’ve been getting from customers.” Indeed, Snigdha’s keen experimentation with “the complexity of Indian flavours and the simplicity of European ingredients, such as her Gin-infused Rasam and raw oysters,” gives her an attractive, avant-garde edge. “I also added an interesting twist to traditional fish and chips when I did my very successful pub menu at the W B Yeats,” she continued. “I substituted Bengali fish and mustard peas to produce a wasabi-style feel. It was true to both India and Britain, and even inherited a transnational quality. That opportunity really stoked my passion for preparing a la carte, main dishes, and was what got attention from quite a few, respected food critics. I was especially happy because the food was selling itself; I’d not put any effort into extraneous marketing.”
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As with all great pieces of work then, Snigdha’s cookery is not just there for show (though her venison with chocolate sauce does sound very impressive): “what really grabs me about the process” she went onto explain, “is the moment when all the flavours come together in exactly the right way; you create that perfectly balanced, lovingly prepared meal. The food needs to taste and smell as beautiful as it looks. I remember once, I was given a beautiful Bourbon, and the sauce I ended up making with it turned out so exactly right that I just stood there, for what seemed like minutes, relishing this dream concoction! It’s the small elements that make the fantastic whole.” In this way, the appeal of Snigdha’s dishes is not just that they are colourful, modern fusions, or even multi-ethnic; it’s that they are ultimately transcendental. This is the essence of the young chef’s signature, where the piquant of her culinary variety comes from her spiritual fervour itself. So - why not go E.A.S.T of what you’re used to and come Eat At Snigdha’s Table?
Your brand is called East- Eat at Snigdha’s Table: what prompted you to settle on that name?
My sister-in-law! It reflects really well what my food is all about. The name is modern and symbolises the flavoursome roots: classically Indian food which has been inspired by the world. When I came to England I did travel through Europe extensively and my preparations have been heavily influenced by that. The ‘Snigdha’s Table’ aspect of it is also very important. It reflects my personalised approach. Each plate is one I’ve created. I don’t have a team of chefs working under me. I come out and talk with people as I serve the food too – it is as if you’re coming to my house to eat.
How have you found it balancing being both a chef and a CEO?
It’s incredibly rewarding to be able to work for yourself and decide what you can and can’t do. I love to cook and surely it’s the dream to have your profession and passions aligned.
Do you think your previous desk job in the city motivated you towards your own business, or do you feel you would have been as successful going straight into it out of education?
Everyone’s journey is different. I went down the desk job route to be safe, but always loved creating food: I’d look forward to coming home after work to cook and I remember thinking ‘if I could do this for work, it wouldn’t feel like work.’ Perhaps if I’d started straight out of university I wouldn’t have been able to appreciate how much it meant to me.
Tell me more about your journey with East –Eat at Snigdha’s?
It was one thing to have cooking as a hobby, to have it all come together in your kitchen, but quite another to make a commercial success out of it. I wanted to gain some useful inside experience. I left my desk job to start working for the Gordon Ramsay Restaurant: it was invaluable working with others who loved and cared so much about food. After that, I worked at Cinnamon Club, an institution for Indian food in UK – and eventually got a taste of the nitty gritty beyond the glamour of the spices: basic knowledge such as peeling onions and long hours really taught me the patience and groundwork for the techniques required of the culinary business.
Did you get to meet Gordon Ramsay?
Yes, and he was so lovely and smiley. I think a good kitchen is a happy kitchen, and his is one of the best. People who are passionate about food are going to be firm about it. I don’t know a single chef who doesn't want to do right by their creations!
Name a personal, favourite dish of yours?
My crispy okra with Balsamic reduction I think is quite a clever dish - a combination of what is a quintessentially indian vegetable and pairing that with the acidity and sweetness of a very mediterranean Balsamic vinegar - you wouldn't think but the flavours work very well together. There's also my Whole Leaf Spinach Tempura which is like a deconstructed pakora chaat.
Do you have a tip for social media after running your own business for a while?
It’s important to be regularly active and engage at all times. Have a single message telling a story about your product, if it helps; however I have to emphasise that’s it’s always the product –in this case the food - that matters. A delicious picture on Instagram will get the customer to the restaurant, but it’s not what keeps them coming back.
Finally, what’s a good vegetarian tip for cooking?
Buy fresh, seasonal products and don’t overcook!
Twitter: @SnigdhasTable
