Vikash Prasad, the new executive chef of The Westin Kolkata Rajarhat, sat down for a hearty adda with t2, after spending time in the kitchen to cook up a special feast just for us. 

How does it feel to be back in the same city where you started your career 20 years back as a senior kitchen executive? 

Honestly, the first couple of days I was lost but that’s about it. The culture hasn’t changed, and what’s heart-warming is that the people haven’t changed either. Food always translates the essence of culture. Nobody loves food more than the Calcuttan, so as a chef it’s an amazing opportunity to come back to this city. I will soon learn how to read and write Bengali because that’s something I couldn’t learn earlier. 

What made you say yes to this job?

I am proud to say that we (Seasonal Tastes — the all-day dining restaurant on the 10th floor of The Westin Kolkata Rajarhat) are now the most busy all-day-dining restaurant in our area. We always focus on doing something unique and authentic. There will be new places coming up, which gives me more opportunity as a chef. I aspire to do different cuisines and the sky is the limit here. When there’s a culinary challenge, that’s what excites me.  

Do you have a favourite spot in the hotel yet?

My favourite spot is in the kitchen. Food is my heart and soul. Kitchen is where I feel most comfortable in.

What plans do you have for Seasonal Tastes?

I want to showcase Seasonal Tastes as “your” restaurant. It’s an open kitchen… it’s “your” kitchen. There will be an event here every month. We also plan to bring in Michelin-star chefs here from time to time. Seasonal Tastes will become a destination, offering something different to you every month. It will be changing like seasons, adapting like seasons, offering like seasons. 

What do you think works with the Calcutta palate?

First is freshness and the most important thing is that it has to be tasty. Flavours should be subtle and not overpowering. When you have pleased a Bengali with food, know that you have arrived as a chef! 

Have you tried the local food yet?

I first went to my favourite place that is College Street. I had phuchka and singara there and then went to Bar-B-Q in Park Street. Then one morning I took my family to a small eatery in Swiss Park in Rabindra Sarovar, the locality where I used to stay earlier, and had the ghugni and masala toast. That’s when my family realised what Calcutta ghugni is. I am going to explore more areas like Burrabazar and then go to the established restaurants because I want to taste the local flavours first. My philosophy is simple, first I eat where a common man eats and then I understand the city. 

What are you like in the kitchen? 

I am the joker of the pack. I am very easy-going… I love playing pranks with my team. I just have three simple rules — no shortcuts, accept your mistakes and maintain absolute hygiene. 

What cuisine is your forte?

My heart is Indian, my soul is French and since I have stayed in Southeast Asia, so Southeast Asian cuisine.

What new can we expect from The Westin Kolkata Rajarhat?

Three new places will come up soon. Vedic, a vegetarian restaurant, will be geared completely towards the millennials. Kue Bar will have a tapas concept and the other restaurant, EEST, will have food from east and Southeast Asia. All three will be on the 31st floor.

Text: Nandini Ganguly
Pictures: Pabitra Das