For Chef Dhruv Oberoi, the priority has been to create global flavours with local ingredients. The executive chef of Olive Bar & Kitchen talks to Travel+Leisure India & South Asia about stumbling upon the food industry, its evolution, and his favourite ingredients.
Excerpts from the interview with Dhruv Oberoi:
T+L India: How did your journey in the culinary industry begin?
Dhruv Oberoi: Initially, I pursued interior design and briefly explored the cabin crew industry too, but that didn’t work out. That’s when I moved and started my journey as a management trainee at Olive Bar & Kitchen. It was during my time at the Japanese restaurant, Ai, that I discovered a genuine passion for the culinary arts. The meticulous nature and ingredient-driven approach of Japanese cuisine deeply resonated with me.
T+L India: How would you describe your cooking style?
Dhruv Oberoi: In the last five to six years, I have transitioned from being a pretentious chef to an honest one, prioritising a flavourful dining experience. While I still value aesthetics, taste and flavour take precedence for me now.
T+L India: What dish do you highly recommend for a first-time visitor to Olive?
Dhruv Oberoi: I highly recommend trying the amla salad with burrata, accompanied by a side of smoked duck for non-vegetarians.
T+L India: What kind of ingredients do you use in your dishes and where are they sourced from?
Dhruv Oberoi: I use a couple of ingredients, and every ingredient has a story of its own. Some of them are the Bhavnagri mirch, loved by the people of Delhi for its delightful flavour; sea buckthorn, also known as Leh berry; and aam aada, a variety of ginger with a raw mango-like flavour, sourced from Odisha. Fresh turmeric also finds its way into my dishes, and I have even curated a speciality called ‘Turmeric Latte’. One of my signature dishes is a cheese soufflé that features Zarai Cheese sourced from Darima Farms in the Himalayas, adding a unique touch to the culinary experience.
T+L India: How has the culinary landscape changed from when you started at Olive to now?
Dhruv Oberoi: When I joined Olive, the trend was to incorporate ingredients from all over the world, as India was embracing foreign cuisines. Sourcing exotic items like caviar or imported fish was considered cool. However, the culinary landscape has evolved significantly since then. We have become more enlightened in terms of menu curation, prioritising local ingredients and traditional techniques. In the past, we used our own grains, vegetables, and fruits, but we had lost touch with that heritage. Thanks to the influence of Western chefs and social media, the focus has shifted towards sustainability and conscious ingredient choices now. Our menus strike a balance between freshness, excitement, and authenticity, transitioning from Chilean sea bass to locally sourced Himalayan trout.
T+L India: What are your top three culinary destination recommendations?
Dhruv Oberoi: Japan, Peru, and Vietnam.
T+L India: What destinations are on your travel bucket list?
Dhruv Oberoi: My bucket list definitely has Japan on top, followed by Austria for its desserts because I have a sweet tooth—my menu has almost 12 desserts and people call me crazy!
Related: #TnlTasteOfTheWorld With Chef Dhruv Oberoi: Coconut Chai Chocolate, And Besan And Granola Panjiri
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