As part of the ongoing India-Taiwan Relations series by TheNews21 — Indian chef and restaurateur Mayur Srivastava shares his never-ending zest for life and undying love for Indian food. Bridging the two democracies with noodle and naan, the once Delhi boy has now 10 restaurants under his belt. Championing food as the common denominator between Taiwan and India, he professes stronger cultural ties for richer diplomatic exchanges between the two nations
Excerpts of the interview:
TheNews21: From a humble start in a foreign land as a sous chef to becoming the famous Indian chef and restauranteur in Taiwan. Share with us your journey.
Mayur: It’s a journey of almost 12 years that continues to roll on the two wheels of hard work and passion. Not to forget the support from parents, friends, and most importantly the Taiwanese people and the Indian community in Taiwan. Having worked both in India and several foreign nations as a chef in an array of renowned hotels, I stepped on Taiwanese land in 2006-07 as an Indian chef in a five-star hotel. From there, I muscled courage to start a small eatery at night-market serving Indian curries, and bread – which was both new and unique to them. Today, with Taiwan’s love and support, I have formed the Mayur Indian Kitchen (MIK) chain which currently has 10 restaurants.
TheNews21: How different and difficult was establishing Indian tastebuds on Taiwanese tongues?
Mayur: It is always difficult to establish a new taste over people’s palates. I encountered the same when it came to serving Indian food to Taiwanese people, who had already developed a liking for Japanese and Indonesian cuisine. These cuisines were sweet, mostly made from potatoes, carrots, and processed curry powders. Thus, Indian food with its richness, spice, and flamboyance took time to develop on Taiwanese taste-buds. The key to success was the presentation of Indian food to Taiwanese people, and many people assisted me in achieving the same. Also, when I started cooking in Taiwan, there weren’t many authentic Indian food outlets
TheNews21: Share with us a positive and a negative experience with Indian food served to Taiwan locals.
Mayur: Taiwanese people are very receptive and welcoming. This was witnessed, when it came to Indian food. The most positive experience is the Taiwanese people opening their hearts and stomachs for the Indian food. Though it was new for their palates, they respected it and sincerely appreciated the cuisine, be it spicy or sweet. They developed a taste for it and now we see them advocating Indian food to everyone on the island and beyond. As for negatives – there are very few and they are basically about the natural preference of foods. Taiwanese people love to eat meat, thus catering them to Indian vegetable cuisines was a challenge. It was hard to make them accept lentils and legumes. We had to educate them, make them aware of the benefits of such foods as well. Another aspect is the import of foreign food products in Taiwan, which is very expensive. We were competing with locally available resources for cheap Chinese food and had to explain why Indian cuisines are a little expensive than Chinese
TheNews21: Did you customize at any point to adapt the Indian spicy cuisines to suit Taiwanese patrons.
Mayur: We customized but never compromised on flavors, the traditional methods of cooking, and quality. There was indeed a toning down of spice, heat, and oil – which was to suit the palates of Taiwanese nationals. Having never compromised on the quintessential Indian taste – we were able to gain fame and name.
TheNews21: How has the culinary and hospitality industry developed since you first-served your meal in Taiwan?
Mayur: The Taiwanese food culture has gone too far since 2006-07 with regard to Indian cuisine. When I first came to Taiwan there were only a handful of Indian chefs and Indian restaurants. Hardly any starred-hotel serving Indian cuisine. Now the scenarios have completely changed first due to the adaptability of Taiwanese people towards curries, strong flavors, and most importantly, spices. Then comes the support of local media to help understand and inform Taiwanese people about the advantages of spices in an Indian meal. Indian culture also plays a strong role in advocating the cuisine in Taiwan – be it Yoga, festivals, movies, Indian community. And most importantly, the Taiwanese administration for their support to Indian establishments in providing work permits to new immigrants.
Also Read: China’s Blueprint to enforce command on South China Sea
TheNews21: Describe Taiwanese cuisines and local food culture?
Mayur: Taiwanese cuisine is actually different from what we think about Chinese cuisines/. The Taiwanese food is basically influenced by several regional cuisines like Cantonese, Shanghai, Sichuan somewhat similar to the food culture in India. The Taiwanese have now become huge fans of vegetarian and especially Indian vegetarian dishes. There is also a growing attraction towards vegan food culture.
TheNews21: Street food is big in both countries – kindly explain the similarities and differences. What street food do you miss the most from India.
Mayur: Street food is very popular here, just like India. The convenience of getting street food is beyond compare. Deep-fried stuff, noodles, love for bread, buns, cheese, eggs, potato fritters, and other dishes are very similar in both nations. There are a few differences like pricing, hygiene standards, taxation on buying-selling food items. ‘Night markets’ in Taiwan which we call ‘Bazaar’ in India are the most popular spots for getting street food. I continue to crave for Pav-Bhaji, Bhel-Poori, and tangy Chaats.
TheNews21: Can Taiwan still accommodate another Mayur from India hoping to make it big in Taiwan’s gastronomy industry?
Mayur: (Laughs) Absolutely, Taiwan is a democracy just like India. Its heart and gates are open for any skilled professional. Taiwan offers equal opportunities for everyone, I think there are ample opportunities waiting for many upcoming Indian students, entrepreneurs, chefs, and professionals who could be bigger and better than the Mayur of MIK. Taiwan with its local and Indian population has given me a lot more than I expected. I truly believe that anyone could come up here and start a business. The only thing she or he requires is hard work, passion, and a never-give-up attitude.
TheNews21: How can food thicken the relation between the two democracies?
Mayur: Since the dawn of mankind, food has been the element for bringing people together, forging bonds, and starting a conversation. It is the centerpiece of culture and societies. It is how neighbors welcome each other into their community and forge relations. Indian and Taiwanese are foodies with a big heart.
TheNews21: Where do you see yourself and where would you like to see India-Taiwan relations in the next three years?
Mayur: I see myself as a bridge between the people of the two countries with having a bowl of curry and a bowl of noodle on each of the hands. I sincerely admire the simplicity, and humbleness of Taiwanese people. With sharp Indian brains muscled with Taiwanese spirit together, we can conquer this world. My kids with my Taiwanese wife are the living example of the fusion of India-Taiwan friendship (smiles).
