Chef Satish Arora’s five decades at the Taj Group bring not just a legacy of culinary excellence but a treasure trove of wisdom, encapsulating the essence of a life devoted to passion, perseverance, and innovation. During our conversation, it becomes evident that his words serve as a compass for younger generations facing an uncertain future.
Voices of the Future is a record of the diversity and humanity interwoven with the skills and talents that shape our world. The future isn’t solely about technological advancements but about embracing our humanity. I strongly believe that food is a pivotal force in uniting families and fostering dialogue across spheres of society. Chef Arora delves into his origins: “I was born in 1946 in Jalandhar to a humble Punjabi family,” he shares, “growing up with two siblings, and not very interested in academics.” His passion for food was deeply influenced by his mother’s exceptional cooking skills and her dedication to traditional cooking methods. Observing her in the kitchen, he absorbed her techniques and diligently noted everything.
Despite achieving only a third-class pass in his final exams, and against his father’s initial reluctance, he pursued culinary studies at a new culinary college in Delhi. Excelling there, Chef Arora embarked on industrial training that exposed him to the complexities of professional kitchen operations and Indian cuisine. This journey included internships at renowned hotels and restaurants, where he garnered invaluable experience and solidified his ambition to become a chef.
Chef Arora has cooked for numerous dignitaries and stars, including Bill Clinton, Prince Charles and Lady Diana, Robert Mugabe, Margaret Thatcher, Queen Elizabeth, and countless Indian heads of state. In 1983, he recounts, he had to prepare a state dinner for 48 heads of state at the Commonwealth Heads of Governments Meeting (CHOGM), which involved weeks of preparation, test cooking, inspections from the foreign heads of state assistants as to the quality and safety of the meals, and more.
He recalls: “I had the honor of preparing lobster thermidor for Margaret Thatcher at the Taj Hotel in Bombay, a dish she was particularly fond of. This time, however, I added my own twist to the recipe. After the meal, I approached her to inquire if everything was to her satisfaction and if she enjoyed my version of lobster thermidor. She praised it highly and then made an unusual request; she asked me to remove my cloth cap and asked for a marker. To my astonishment, she autographed my cap with “Margaret Thatcher, CHOGM, Goa,” and dated it
I’ve treasured that cap ever since. The then Indian Prime Minister Indira Gandhi acknowledged our efforts with a pat and commended, “Well done, my boy. You and your team have made the country proud.” These moments are precious rewards for our dedication and hard work.”
In discussing leadership, Chef Arora shares how he balances the dual demands of firmness and gentleness – a necessity in the kitchen. “I had to become an actor in the kitchen,” he says, adeptly navigating the diverse personalities and situations he encounters.
He illustrates his perspective on leadership in an anecdote that strikes a chord in me. “When I joined Taj in 1967, I was thrown into the deep end, unlike what happens today. Back then, chefs rose from the ranks with sheer experience; education in culinary colleges like mine was unheard of. I remember being ignored on my first day, not even being told to go for lunch until I asked. I was left to stand outside the chef’s office, receiving little attention. This initiation was tough; I was tasked with menial jobs like peeling prawns and chopping onions, but it made me ponder how I would do things differently if I were in his shoes. The ethos was different; knowledge was guarded, recipes were secrets, and this secrecy, I felt, hindered the standardization of Indian cuisine.”
“When I became an executive chef in 1973, I aimed to change that,” he shares. “I embraced the trained students and decided to run the kitchen inclusively, valuing the seasoned cooks while integrating new processes and teamwork. Gaining respect was a challenge; I had to prove myself by cooking to demonstrate my competence. I remember convincing a stubborn chef by preparing Pomfret Bonne Femme my way, eventually earning his apology and respect. I always share these experiences with new chefs, emphasizing the importance of hands on work and teamwork in pleasing our guests. This approach helped me foster a more open, learning-focused kitchen environment, a stark contrast to my early days.
As we contemplate the future, Chef Arora shares his insights on trends like sustainable eating and factory-produced meat. Despite these changes, he remains optimistic about the lasting importance of traditional cooking and preserving our culinary heritage,
His son, Puneet, also a chef and leading entrepreneur in the UK, poignantly answers: “I realized the importance of preserving the culinary legacy left by previous generations. Growing up in a time when the only household communication was a landline phone, transitioning to mobile phones and now Zoom meetings, I’ve wondered how to safeguard and document the recipes and techniques my father developed. In my role as a director in the UK, where my father also serves on the board, I devised a method to capture his culinary art without disrupting his creative process. I would ask him about the ingredients for a dish, premeasure them, and place them at hi workstation. After he finished cooking, I’d calculate the remaining ingredients to standardize the recipe. This allowed me to document his recipes in our R&D kitchen, leading to their distribution through Sainsbury’s, on multiple airlines, and in the ‘Chef in the Box’ concept in Singapore, where his name graces every Indian dish sold. This ensures his legacy endures – and the essence of Indian food.”
Chef Arora also envisions a world where the essence of cooking remains untouched by the sands of time – a world where the act of sharing a meal retains its power to connect hearts and minds. His message for the future was clear: “Embrace change, but never lose sight of the traditions and passions that define us.
I ask him what he would be celebrating on his 100th birthday. He elucidates: “dreaming up a menu that marries my culinary passions with innovative twists. The appetizer will feature a hollowed-out avocado filled with sautéed tandoori chicken marinated in teriyaki sauce, mixed with olives or water chestnuts, and topped with a light, wine-infused teriyaki-mayonnaise dressing. Despite never having prepared this dish before, I trust it will delight the palate. The second course will showcase large, butterflied prawns marinated in Thai spices, wrapped in banana leaves, and baked to infuse smoky flavors, served with edible flowers for a feast for the senses. The main course caters to family favorites with a twist on butter chicken, possibly using quail or duck instead of chicken to enrich the classic sauce. This will be paired with a lovingly prepared biryani, unveiled at the table, featuring a unique meat preparation of chicken and lamb mince, offering a medley of flavors, textures, and colors, garnished with saffron and rose petals.”
As our conversation ends, I’m left with a profound sense of gratitude and inspiration. Chef Arora’s journey was more than a narrative of culinary excellence; it was a beacon for future generations, illuminating the path toward a future where passion, innovation, and humanity converge to create a world enriched by the flavors of diversity and the warmth of shared experiences.
