5 chefs talk about the food that brings them joy

While food is a source of sustenance, it is a lot more than about survival—it brings people together, is a part of your identity, and sparks absolute delight. Be it a comforting meal of khichdi, an heirloom recipe for a special curry, or even a simple breakfast whipped up by your partner, very few things in life can compare to the happiness food gives. On the occasion of the International Day of Happiness established by United Nations General Assembly, Bazaar India asked five chefs about the food that brings them joy. 

Taiyaba Ali, food writer and chef, Khanposh 

Tibetan momos bring out great joy and gluttony in me. Steaming thin, velvety wrappers with a plump, juicy and simple buff or chicken filling alongside a spicy and tangy chutney gets me beaming like nothing else. I didn't grow up eating them, but the fact that they're so simple yet fulfilling in terms of flavours brings satisfaction like nothing else. However, one must not confuse them as simple to cook. They're highly technical and laborious, which makes them even more special.

Thomas Zacharias, chef and founder, Locavore 

The one food item that always brings me joy is my grandmother Ammini's duck curry. I grew up in Kerala and spent my childhood learning to cook in my grandmother's kitchen—those are some of my fondest memories. She passed away a decade ago, and I keep her memory and legacy alive through my cooking. Her duck and potato curry, cooked with coconut milk and onions, and flavoured with black pepper and vinegar, was my favourite. Every time I taste it during my visits to Kochi, I'm transported to happy times immediately.

Niyati Rao, head chef and partner, Ekaa Mumbai

Anything cooked by my mother makes me happy, but my favourites are her ras goli chi amti, a special prawn curry she serves with hot rice, sol kadhi (a digestive drink), and matki chi usal, a spicy moth beans and fresh coconut stir fry, on the side. It is one of the meals I can have any day, anywhere, lying down or standing. Another dish that makes me the happiest is her annual crab curry. 

Devika Manjrekar, founder and chef, Toast Pasta Bar and Toast Doughnut Shop 

Pasta. I know it’s predictable but it’s true. I’m never not craving a good plate of pasta. I love it so much, that I opened a pasta restaurant! If I had to pick one other thing, it would be upma podi from Cafe Madras (Matunga, Mumbai)—it brings equal amounts of joy. 

Yashasvi Modi, founder and chef, The Burrow BKC

Food, for me, is joy. It is more about the art of creating than of eating. A customer's ecstatic expression when they take that first bite that tantalises all their five senses—basically, seeing them enjoy my creations—is my definition of happiness. As they say, the way to happiness is always through the stomach!

Lead image: Still from Julie and Julia