"JHOL-ly Good Food: An interview with Chef Hari Nayak on Mixing Tradition and Innovation at JHOL Restaurant"
What drew you to the culinary world and what was your path to becoming a chef?
I have always been drawn to the culinary world ever since I was a young boy growing up in Udupi, a coastal town in southwestern part of India. Food was always the central part of our family gatherings and celebrations. My grandmother was a fantastic cook and watching her make simple delicious meals instilled in me a love for cooking and exploring new coastal flavors. After pursuing a degree in hotel management and graduating from the Culinary Institute of America, I started my career in the industry working for some of the best chefs in New York City.
How would you describe JHOL’s concept? Can you explain the story behind the choice of the word "JHOL" as a slang term meaning "mischief" in Mumbai?
JHOL is a modern coastal Indian restaurant that combines traditional dishes with contemporary techniques and presentation. The concept behind JHOL is to showcase the diverse flavors and regional cuisines of coastal India in a fun and approachable way. We wanted a name that would reflect the playful and mischievous nature of our cuisine, and JHOL, which is a slang term for mischief in Mumbai, seemed like the perfect fit.
Chef Hari Nayak
Having worked and traveled across the culinary world, what do you feel is still missing from the fine dining scene in Bangkok?
Bangkok is a city that has a thriving culinary scene with many fine dining establishments. However, I feel that there is still room for more diversity and innovation in terms of the regional Indian cuisine. At JHOL, we are trying to fill that gap and also showcase the amazing dishes from coastal India using the best of local ingredients.
Please show us a particular menu item or signature dish that reflects the core of JHOL and your culinary philosophy?
One of our signature dishes at JHOL is Masala Maska Bun.
This dish is a modern take on the classic Pau Bhaji from Mumbai, which is typically a slider bun served alongside a flavorful mashed veggie topped with melted butter. At JHOL, we use the same concept, and serve as our bread course. We stuff the veggies into the bread and make a flavored butter that is served alongside this bread. This dish embodies our philosophy of taking traditional Indian coastal flavors and presenting them in a modern and innovative way.
Could you share a personal statement or quote that showcases your passion for cooking and would be inspiring to readers?
"For me, cooking is not just about creating delicious dishes, but it's also about connecting with people and sharing stories. Food has the power to bring people together and create memories that last a lifetime. My goal as a chef is to not only create amazing food, but to also inspire and educate others about the rich culinary traditions of India."
Can you share your vision for elevating the dining experience at JHOL in accordance with the culinary trends of 2023?
Our vision for JHOL is to continue pushing the boundaries of modern Indian cuisine while staying true to our culinary roots. We are always exploring new ingredients and techniques to elevate our dishes and create a unique dining experience for our guests. We want to be at the forefront of the culinary trends while staying true to our philosophy of creating innovative and approachable regional Indian dishes.