Chef Sameer Tanei enjoyed being part of a good Indian restaurant ‘Mafia’ in London

She’s an executive chef at one of the most luxurious Indian restaurants in London – True – in the Tony Mayfair district.
But Ask Sameer Taneja about his distinctive dish and you will discuss it about his mother’s tirat, he grew together in India.
“Not a distinctive dish but the favorite, which I have recreation, is a healed sea cage and flush.
This is closest to my heart and represents my mother’s cuisine.
He taught me that Chaats India surpassed the ingredients and bite all taste Buds At the same time.
Umami, bitter, salt, sweet and acid all at one point, “said the chef born Delhi to Timesofindia.com from London.
The bean version itself, which for him ticked all the boxes, combining the salty oysters, decorated with boondis India crispy and served with aam-panna acid sauce (mango).
Taneja, whose first job after college was in the prestigious Rajvilas Jaipur Oberoi, moved to England in 2003 and has worked in many famous restaurants in London with big names such as Michel and Alain Roux at Waterside Inn in Bray, and Pierre Koffmann on Koffmann’s in Mayfair.
“I came to England not because I wanted to leave India, but because I wanted to cook in the best Michelin-star restaurant.
For two years in Oberoi, I worked with the French and English chef and standard of high-implanted cuisine.
In my head.
Arrown the job at One-one restaurant, which is the best in London for seafood, is a very big trip for young Indian boys at the time, “he returned.
Taneja – who first joined Trueza as Chief Chef in 2012 but went three years later to launch its own restaurant, Talli Joe, in Covent Garden – returned as executive chefs in 2019.
Talking about the days hard triggered by Covid-19 .
Pandemic, he felt that the idea of ​​meal in London would return but with changes.
“It’s difficult for us, but we tried to stay positive and hopeful.
In Renares, we found an alternative way to keep the restaurant running and fulfilling the request from regular customers,” he said.
It is also important to support the Medical Community of the National Health Services (NHS) during a pandemic and restaurant management see opportunities in contributing more than 10,000 hot and nutritious Indian foods for frontline workers in their efforts to give back to the local community.
The chef now believes that delicious meals will be determined by the total visitor experience rather than luxury arrangements or expensive ingredients.
“We certainly use expensive ingredients but this approach is more about sustainable, fresh and organic local products,” he explained.
And London, for him, will continue to remain a gastronomic capital, even if the approach to fine meals is slightly different in the world post pandemic.
Taneja saw the great impact of Indian cuisine in London with the largest number of Indian restaurants that made it a prestigious Michelin guide from fine dining.
“London has the largest number of Indian restaurants in the world and the fact that a small number of them close the door during a pandemic shows how high demand for Indian food,” he said.
The trend of a small Indian restaurant that serves a single origin, regional cuisine from different Indian countries, is something that the chef is upbeat.
“England has a large Indian restaurant mafia, but in a very good way.” He was picked as the head of the chef to be truly and guided by Chef Atul Kochhar, who he still admired as a mentor and “living legend”.
But Taneja’s own trip as an entrepreneur, when he went to start his own restaurant business, ending with a disappointment.
“It’s a bar-led restaurant with a desi menu inspired by traditional Indian regional food.
Everything, including innovative cocktails, is done differently in a fun and fun way,” he recalls.
And even though he felt very sad because he had to close the business, he believed that with the great learning he had obtained from the entrepreneurial trip, he would open his own restaurant someday.
When he didn’t cook, Taneja spent quality time with his wife, son and daughter aged 11 and five years.
“I like my work and the pleasure that I found in cooking Indian food with local English products made me go.
But I also found positive energy from the time I spent with my family,” he said.
Gardening on their grass in London and planting pots and vegetables is a hobby that family enjoyed together.