The art of flavour fusion by chef Vaibhav Bhargav

Kottayam: If you taste Japan’s wasabi chutney, it can burn right up to your throat. It is commonly used in preparing sushi, a seafood delicacy. But few would believe that wasabi, a pungent condiment in Japanese cuisine, is the star ingredient in a sweet dessert called ‘Lychee Bomb’. Yet that is exactly the kind of unexpected flavour fusion celebrity Chef Vaibhav Bhargav is known for exploring, along with hundreds of similar bold combinations.

Having worked as a chef at Michelin-starred restaurants, often regarded as the Oscars of the culinary world, Vaibhav now runs ABV Hospitalitys, a consultancy firm in the food industry.

He was in Kottayam for the 35th edition of the Kottayam Food Fest, organised by the Kottayam Rubber Town Round Table 121 and Ladies Circle at Kumarakom Backwater Ripples, where he curated special dishes for the event. Vaibhav said it was also his birthday yesterday and hence he chose to attend the programme titled `Journey of Asia on a Plate,' which introduces Asian cuisines to Malayali audiences.

Vaibhav is the son of scientist P K Bhargava from Delhi and school principal Veena Bhargava. Though trained in science, he eventually followed his passion for the culinary arts, a decision that took him to some of the finest kitchens in the world.

Q: How did wasabi get transformed into the `Lychee Bomb'?
It was after long and hard thought on how to tame the nose-burning intensity of wasabi that an idea struck during a chance encounter with lychee. The fruit sparked inspiration, leading me to an experiment in which I removed the seeds from the lychee and blended it with wasabi and other ingredients. This resulted in a new dessert called `Lychee Bomb,' which has since become my signature creation. Likewise, many of my dishes have been born out of a blend of deep thought and serendipitous discovery.

Q: What is Vaibhav’s favourite dish?
Vietnamese soup called pho. Made with beef or chicken and local leafy vegetables, and simmered for nearly six hours, the soup offers an exceptional taste. I also enjoy banh mi, the Vietnamese sandwich that is a combination of French bread. It is crisp on the outside and soft within. Another favourite is cha ca, a Vietnamese fish delicacy flavoured with turmeric and ginger. Then there is sago pudding, which is made with mango, tender coconut and coconut water.

Q: What are your preferred flavours?
This is my first visit to Kerala. The moment I arrived from Delhi, even my lungs felt grateful. The clean air, lush greenery, and the warmth of the people here truly fill the heart. I especially liked the fish curry made with ground coconut.

Q: Which Asian cuisine is considered the healthiest?
I have found Japanese cuisine, which includes a generous amount of leafy vegetables, to be the healthiest. They do not eat merely to fill the stomach. In India, Rajasthani cuisine is the best.

Q: You are into creating fusion dishes by blending cuisines from different countries?
I do explore certain combinations, but avoid overly experimental fusion that leads to confusion. I prefer to retain the authenticity of individual flavours while experimenting. It is also important to use local agricultural produce from each region, which in turn supports farmers.

Q: Could you share some appreciations you have received that still stay with you?
Sachin Tendulkar once expressed a desire to taste Japanese cuisine, including sushi. At that time, I was working at Guppy restaurant in Delhi and the dishes were delivered to his hotel. He appreciated them wholeheartedly. I also fondly remember serving Vietnamese dishes during the G20 Summit to Italian Prime Minister Giorgia Meloni, who especially appreciated the food.