CONNECTOR.AE 20 CONNECTOR.AE 21 Dining Around Dining Around Chef ’s Corner: Chef Rajesh Moolchandani In a recent interview with Connector, Chef Rajesh Moolchandani, Chef at Zordaar located on the ground floor of Millennium Hotel, Al Barsha, a part of Zion Associates LLC in the UAE and Zion Hospitality Pvt. Ltd. in India, spoke about his impressive career. As the second-in-command to Celebrity Chef Ajay Chopra, Chef Rajesh has been instrumental in launching over 40 successful restaurants and food and beverage brands across India and the UAE, merging culinary expertise with business insight. Born in Ajmer into a Sindhi family, Chef Rajesh’s culinary journey began early, inspired by his heritage. Chef Rajesh trained at IHM Ahmedabad, gaining a solid foundation in traditional and global cuisines. Chef Rajesh’s career took off with The Oberoi Group, and he was a key figure in the pre-opening team at The Westin Mumbai, where he met Chef Ajay Chopra. Chef Rajesh later served as Executive Chef at PVR Cinemas and enriched his knowledge of Indian cuisine at Tvum Pune. His work with Zordaar, a part of Zion Hospitality reflects his dedication to innovative and highquality dining experiences. How did you get started in the food industry? I’ve always seen myself as a cook at heart. My journey began in the garde manger, where I first dabbled in crafting cold appetisers, salads, and European dishes. But the fire for bold, unapologetic Indian flavours was always simmering beneath the surface. In the early days of my career, I didn’t get many chances to dive into the Indian culinary world, except for whipping up chaat, our vibrant street food sensation as part of my cold kitchen duties. It wasn’t until I took a sabbatical that I truly immersed myself in the bold, regional flavours that define India, digging deep into the dishes that tell the story of our streets, hawkers, and famous food joints. At Zordaar, some of these treasures are kept authentically raw, while others get a playful twist, delivering an experience that’s as bold as it is unforgettable. What is your earliest cooking memory? Growing up in a Sindhi joint family, food wasn’t just a part of life, it was a celebration at every turn. Birthdays, festive occasions, you name it, food was the heart and soul of our gatherings. The men of the family would take charge, whipping up lavish feasts that could rival any restaurant spread. We’re talking bold mutton curries, hearty koftas, fragrant pulao, and smoky barbecue snacks, all bursting with flavour. Dining out? That wasn’t our style. We’d bring in khansamas and traditional cooks when the gatherings grew big, ensuring the flavours remained as authentic as they come. Food was always front and centre. I also vividly remember my mom’s quirky ritual of making me taste raw vegetables to check for bitterness, a small but bold memory that shaped my palate and set the stage for my culinary journey. What is your favourite dish from your country? That’s a tough one because India’s diversity means theflavours changeevery25kilometres! The true essence of Indian cuisine is in its streets and homes, where bold, unapologetic flavours come alive. Street food, in particular, fires up my excitement. Whenever I hit a new city, diving into its street food scene is a nonnegotiable. Even before I wore the chef’s coat, I was drawn to the boldness of aloo tikki and the indulgence of falooda from street vendors. These dishes, with their flavours, embody the heart and soul of India, the kind of flavours we champion at Zordaar, where each bite tells a story of the streets and the people who make them unforgettable. And yes, these very dishes have earned their place on the Zordaar menu, bringing that street magic straight to your plate! What is the one go-to and easy snack you love making for midnight cravings? Bhel Puri! I’ve always had a deep love for street food. Bhel Puri, with its tangy, spicy kick, is my go-to snack. I always keep tamarind chutney and coriander chutney in my refrigerator, ready for when the craving strikes. What is the one raw ingredient you cannot cook without from your country? Kala Namak (black salt), hands down. It’s that bold, smoky, umami kick that takes any dish from ordinary to power. Whether it’s a street style or a playful twist on a classic, Kala Namak adds that unforgettable punch that makes the flavours come alive. It’s an essential ingredient that embodies the spirit of Indian street food, bold, authentic, and full of character. What is the best dish to try at your restaurant? Delhi Fried Chicken, without a doubt. This dish is a true reflection of Zordaar’s ethos, bold, and deeply rooted in the streets of India. Inspired by the twice-cooked chicken from the vibrant lanes of Old Delhi, it captures the essence of the city’s relentless energy and flavour. We keep it simple, with just a few key ingredients, but the result is an explosion of taste that’s both nostalgic and innovative. It’s not just food; it’s an experience, a musttry for anyone looking to dive deep into the Zordaar journey where every bite tells a story of India’s rich street food heritage, reimagined with a modern, playful twist.
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