What’s on your palate?

If they were given an all-expense paid trip to any restaurant in the world, where would our city's chefs head to, just to eat? Shweta Teotia and Kenneth Lobo find out

Nikhil Chib
Busaba, Colaba

"I am very intrigued by the cuisine and culture of New Orleans and that's where I would head to," says Chef Nikhil Chib. The sophisticated eating styles, variety and the influence of Jazz music, peculiar to the southern belt of America draw Chib to the place. Also, New Orleans is famous for soul food which Chib is very eager to sample. "My wife's an American. My father-in-law and she are always talking about these fantastic soul food preparations. “ However, he chooses Sydney for a multi-cuisine trail. "There are loads of restaurants in Sydney. It is also the place where Chef Tetsuya Wakuda of Tetsuya's is. It would be a dream to train under the master chef," he says.

Nachiket Shetye
East, Kemp's Corner

Chef Nachiket Shetye chooses Paris for the opportunity to work under any of the chefs there. "They are constantly reinventing themselves; despite being people with ideologies, they are humble and open to suggestions. What excites me is their exploration of old techniques for new stuff; for instance, there are chefs making caviar out of fruit, jam out of vegetables - Also, older French chefs made heavier preparations using butter and cream, today's chefs in Paris are doing the same recipes in a healthier way," he says. Besides being a mix of old and new, Paris is also a place which offers a phenomenal choice. "When I went on a wine trip with friends in October last year through Burgundy, Alsace in France, and the Mosel regions in Germany (where Rieslings come from), we walked into these three-star Mchielin restaurants and interacted with the chefs, and the food was brilliant," says Shetye.

Matan Schabracq
Zenzi, Bandra

"I would immediately hop on to a plane and leave for the Pampas in Argentina. Then I would treat myself to a nice big steak", says Schabracq, hungry even at the thought of this. "Argentinean beef is one of the finest in the world.” Although the chef serves Mediterranean food to the city, he feels that at the end of the day, all he wants to eat is a steak brushed with loads of fat. "Imagine being on the Pampas, basking in its natural beauty and indulging in the best steak on the planet," he says.

Ananda Solomon
Executive Chef, Taj President

The swish, designer restaurants of New York is what Chef Ananda Solomon opts for. "I have been on eating jaunts to New York many times. I would say that many times is not enough." It is his idea of perfect eating because it means so much more than stuffing the belly. He explains, "The approach to eating out is incredible, they are trendy but not snobbish." Talking about places like Charlie Trotter's, Gordon Ramsay and Tetsuya's, Solomon says, "Not just their food, their menus are also very creative and well-designed. These places have an exclusivity that is rare to find. At the same time, they have something for everyone."

Anjan Chatterjee
Oh! Calcutta, Tardeo

"I would jump on a flight to London. From the top-end to street food, sports bars to the gulleys, Cinnamon Clubs and Hakkasan to China White - the range that you get there is incredible," says Chatterjee. "There are several high-end Indian restaurants too, and even if I were to just rent an apartment and cook my own food, I would pick London. There is a certain level of experimentation even outside of restaurants. The food in London is the most modern and contemporary you will find anywhere in the world," he says.