AYANA Zeitgeist

Translated from German, Zeitgeist means "the spirit of the moment", and is the key principle underpinning AYANA's service philosophy. Here, we share our inside tips and favorite haunts to help you experience the AYANA Zeitgeist.

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Meet Ravinder Dalal, who joins AYANA as Chef de Cuisine (Indian cuisine) at Padi restaurant, where he will work alongside the resort’s Indonesian and Thai chefs to present a pan-Asian culinary journey. Here, he shares his favorite dishes from his homeland, his first impressions of Bali, and why he admires Gordon Ramsay.

What made you interested to join AYANA?
Chef: I was interested to join AYANA because AYANA is a very good property, with a good hotel reputation and in terms of branding, the most famous hotel in Bali.

What is your passion working as an Indian Chef?
Chef: I really love to cook all kinds of Indian cuisine. Delhi is known for its distinctive food from the times of the Mughal era and people love to cook with various styles. Food from that time was rich and flavorful and sparked my interest and curiosity about the culture and customs of Indian gastronomy.

Which dish do you most like to cook?
Chef: Mouth-watering Kebabs with authentic aromatic flavors.

Which dish do you recommend guests try?
Chef: All! Because all of my Indian dishes are very special and have different flavors that complement the other. They are very nice to enjoy ‘banquet-style’ with your family or a group of friends. Some of my personal favorites are Dal Makhni (Black lentil stew with a blend of mild spices, tomato puree, cream and butter), Murgh dum Bryiani (Long grain basmati rice and chicken cocked with aromatic rice, served with raita), Arwaini Jhinga (Roasted shrimps with mustard seeds, yogurt, and agwain spice), Tandoori Murgh (Marinated tandoori chicken) and Roghan Josh (Lamb curry stew with Kashmiri spices).

I notice that you have won awards at many competitions including one in which you had to cook dishes that used mango as their main ingredient. Can you tell us a bit about this?
Chef: This competition was organized by Delhi Tourism and lasted three days. There were more than 100 participants from various hotels and restaurants, including 10 from the Hotel Park Royal Intercontinental where I was working at that time. On the first day, we had to cook an appetizer, on the second day a main course and on the third day a dessert. I was responsible for the appetizer and I created a Mango Chicken Fantasy and won the Bronze medal, as voted by the panel of seven judges. I was very honored and satisfied with this achievement as I entered the competition really just for fun.

What is your favorite thing about Bali?
Chef: Bali is a beautiful place. Balinese people are very polite and friendly. I also love the beaches here, I usually like to swim at the beach in my time off.

Do you have anybody you look up to or are inspired by in the cooking-world?
Chef: Yes, Gordon Ramsay for his passion, speedy work, creativity and excellent results.
Another one is Corporate Indian Chef, Anil Khurana.

What do you like to do in your time off?
Chef: Swimming, shopping (I usually look for clothes and shoes of good quality, when I see these two items at the mall I forget everything else!), watching movies and listening to music.

 

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