"Good Food Needs Knowledge, Not Riches," Says Chef Manjit Singh Gill
Chef Manjit Singh Gill, a leading figure in Indian gastronomy, recently visited Kolkata to serve as a judge for a talent hunt at the 22nd Food Expo. In a conversation, he shared insights from his remarkable fifty-year career, his philosophy on food, and his vision for the future of Indian cuisine. Chef Gill has served his culinary creations to a host of world leaders and famous personalities, from Barack Obama and Queen Elizabeth to Lady Diana and Indira Gandhi.
Chef Gill, who comes from a simple Sikh family in Delhi with farming roots, never initially planned a career in hospitality. It was his father's progressive thinking that encouraged him to explore hotel management. "My father was a freedom fighter and had a very progressive mindset," Chef Gill shared. He soon discovered that the kitchen was where he felt most passionate and at home. With the unwavering support of his family, he embarked on a journey that would establish him as one of the foremost ambassadors of Indian food on the global stage.
Reflecting on his mission to popularize Indian cuisine, Chef Gill emphasized the importance of understanding and respecting one's own heritage. "I believe we first need to recognize our own traditions," he explained. "Indian cuisine is deeply scientific and has an ancient history. The two things the world is most concerned about today—wellness and sustainability—are the very foundation of Indian cooking." He believes that the key is not just to know the recipes, but to understand the science behind them.
Throughout his career, Chef Gill has had countless memorable interactions, including a long conversation with Lady Diana and Prince Charles at a palace in Jaipur. However, he made a firm decision early on to never change his style of cooking for any individual. Instead, he focuses on innovating while keeping the tastes of his guests in mind, creating a bridge between different cultures.
For those aspiring to enter the culinary profession, his advice is simple yet profound. He recalls his mother's words: "You don't have to be rich to eat good food. You just need a little knowledge and skill." He encourages young chefs to be patient, to learn from their mistakes, and to master their craft through practice. "There's no need to rush," he advises. "When the right time comes, everything will fall into place."
Even after five decades of experience, Chef Gill remains a humble student of his craft. "I still know very little," he admitted. "The world of culinary arts is vast. It's impossible to learn everything about our own country in one lifetime." He continues to learn, exploring the rich culinary culture of regions like Bengal, and remains dedicated to showcasing the balanced, wholesome, and sustainable nature of Indian food to the world.
