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India has been a member of the club since and, thanks to Saini, this is the first time that it is hosting its annual meeting this week. It is a dream come true for me and an exchange of culinary skills," Saini told HuffPost India, after taking the visiting foreign chefs for a tour of the Rashtrapati Bhavan kitchen.
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He then joined the India Tourism Development Corporation's Ashok hotel in Delhi, where he worked at the hotel's coffee shop and multi-cuisine restaurant for eight years before securing his current prestigious position. Saini says he applied for the position after seeing a newspaper advertisement after the previous chef's deputation had ended.
He was selected after a series of interviews, followed by the skills test in which he was required to cook.
Soon after joining, Saini discovered that cooking at the Rashtrapati Bhavan was a different ball game, quite unlike his previous job where commercial concerns were paramount. We don't have to think about sales but the improvement in services and how efficiently and effectively you can work on a short notice.
Here, is it about zero-error work and the best in class service. He works with a team of 40 chefs, with the kitchen divided into different teams, including a halwai section to prepare Indian sweets and a bakery for breads and confectionary. A typical day begins with a game of tennis or golf at the Rashtrapati Bhavan estate.
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After entering the kitchen, he first checks the cold storage for the day's supplies. This is followed by procuring supplies for the next day, briefing the staff on what needs to be done on that day, and then ensuring that all the equipment is in working order.
There's a bit of paperwork as well, for leave applications, new recruitment, and upgrading equipment. Just sorry won't be enough.
Fruits, vegetables and herbs used in the kitchen are sourced from the daali khaana, the garden in the President's Estate. For banquets, the kitchen buys its supplies from approved vendors. Every meal that goes to the president is tested by a food laboratory and, in most instances, Saini tastes it before it reaches the President's table. Then someone at office told me about Masala box.
I decided to give it a try.
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I like and appreciate the concept behind Maslabox of bringing together people who love to cook under a common platform and harnessing their power. Personally I like the food you people cook and serve and feel that it is great and tasty. The proportions are satisfying, and nothing goes waste. Its also nice to have different flavours through different chefs everyday as it creates value for variety. Kudos to the team! A 23course meal got delivered to my place on time and the taste was out of the world.
The entire process of ordering the food and getting at the doorstep was pretty smooth.
Please maintain the quality of the food in the long run. Now I also call friends so often, as I am not spending entire time in the kitchen. And the best part is, the taste is just what mom used to cook at home.
It was not long before I decided to go ahead and try. Though we live in Calcutta we are basically North Indians and you would understand we North Indian's are pretty fussy. Yesterday was the first Tiffin.
Let me add, my son is even more fussier than me and when he appreciated the meal, I took a deep breath. This is the first instance where he has honestly appreciated and stayed, "this is North Indian Khana". Thank you to the whole team at Masala Box.