As a chef, one needs experience and imagination to be creative. Passion is the main ingredient used in every task to make it successful. Be it cooking, painting, or art or any other thing. You have to love it to develop interest.
Cooking offers a big range of interests and rewards are huge. Not only do the flavours and the taste matter, even the food styling counts. The food has to be visually tempting even before you can taste it. Temptation grows when we see designer cakes, oddly shaped cookies in innovative regional and International cuisine
Initially only the professional food photographers could click tempting pictures of food, using props, light, colours and styling, but now with smart phones and photo edits, everybody can be artistic. With technology, people are inspired to try new restaurant, new recipes and blogging is the order of the day. Gone are the days, when people just ate home cooked food, now everybody needs variety. Besides Dal and rice, and a side dish of vegetables or meat, one is always fascinated by the dessert after the meals.
It’s the desserts that make food more interesting.
The high level of practice and the quality of the pedagogical content are the key strength of Bimba Nayak, a great pastry artist.
Bimba Nayak specialises in exclusive chocolates, cakes, cookies, cupcakes and personalised custom wedding cakes, orders for sugar craft is also taken.
Bimba Nayak worked in the royal kitchens in Kuwait for 15 years before she returned to the city. During her stay, she gained international culinary experience with practical technical expertise in both fields. She fondly talks about the dish called Djaj Meshwi that she had at Lebanon.
“ When I was working in Lebanon I had Djaj Meshwi.” she says “That is Lebanese grilled chicken, also I loved Manaish, Shish Tavouq and Felafels, i just enjoyed it. I did a lot of research on these recipes and finally found someone who could actually teach me from scratch. First, mainly I learnt the main authentic spices, finally I was able to produce it in front of royal tables. It was beyond perfection. Till date I make it with passion and it's one of my best signature dishes that I sell as a platter in India. I mastered the art of traditional Lebanese food in Lebanon and Kuwait." She admits.
She launched her home chef venture ‘Cooking Concepts’ along with her son and daughter-in-law during the pandemic. Nayak holds lessons in sugar-craft and baking for everyone, from seasoned pastry chefs and home bakers to baking enthusiasts.
“My forte lies in baking fine French and English cakes. Home bakers are looking at honing skills that will help them start their own business in the long run,” she informs.
With 50 years of experience, Bimba Nayak has lot to share. She also specialises in Pathare Prabhu cuisine. Bimba Nayak plans to take Cooking Concepts beyond India. So far she is the supplier to the Taj group of hotels, Marriott group, ITC Maratha, Reliance (Antilia) and many more bakers as well. She has received many awards and recognition for her work, including lifetime achievement award. She has also been teaching sugar art in colleges in Mumbai and now wants to take her brand to the international market.
Bimba Nayak is happy to share her recipe of
Mushroom and Vegetables Jalfrezi
1. Heat 4tbsp mustard oil.
2. Add 1tsp cumin seeds, 1tsp coriander seeds, 1tsp mustard seeds, 1tsp fennel seeds, 1tsp peppercorn crushed, 2 bay leaves.
3. Fry for 2 minutes.
4. Add 1cup baby onions, halved.
5. Sauté till pink,
6. Add 3/4 cup French beans, trim and diced.
7. Add 3/4 cup cubed green capsicum.
8. Cook for 5 minutes.
9. Add 1 1/2 cup blanched and cut into halves button mushrooms.
10. Add 3/4 cup blanched broccoli, 3/4 cup diced and blanched potatoes, 1/2 cup carrot wedges blanched.
11. Mix and stir well.
12. Add 1/2tsp red chilly powder, 1/2tsp cumin powder, 1/2tsp Garam masala, 1tsp kasturi methi, 1tbsp lemon juice, 1tbsp vinegar, 1/4tsp turmeric powder, salt and pepper to taste.
13. Cook for 5 minutes cover and let it simmer.
14. Add 1/2cup hung curd, sauté on high flame until curd coats the veggies and water dries.
15. Transfer to a serving bowl and garnish with green chillies and tomato wedges.
16. Serve hot with roti or rice.
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