Travelling Back to the Taste of Nawabs with Chef Mohit Bhowar
After working in hotels like Renaissance Mumbai, Sofitel BKC and Courtyard Marriott Bilaspur he got his biggest break as an Executive Chef at Hilton Garden Inn Lucknow where he is serving since its opening.
WHETHER IT’S ‘Dahi Ke Kebab’, ‘Mutton Roganjosh’, or ‘Murg Tawa Pulao’, Mohit Bhowar, Executive Chef, Hilton Garden Inn Lucknow has mastered the ‘Nawabi’ palate in a very short span of time. Since August 2017, he is serving the hotel with delicacies with adding to his own culinary experience. BW Hotelier met Chef Bhowar in Lucknow to have a small chit-chat about his culinary journey so far.
It all started since 2003 where he joined in for a crash course of hospitality management from Metro Politant college Mumbai. After his 12th he got through the IHM – Aurangabad, which is affiliated with TAJ hotels and the University of Huddersfield, UK.
“It was then in 2005 where I stepped out my house and shape myself towards my career goals. I had opted for B.A in Culinary Art which was a three years program especially dedicated to F&B Production. I passed out in 2008 where I was selected for Marriott Management Program,” he recalls.
Remembering his mentors from Renaissance Mumbai and Convention Centre where he got placed, he acknowledged Chef Bhairav Singh, Chef Danish Merchant, Chef Udit Srivastava and many more who supported and guided him in his initial days.
After working in hotels like Renaissance Mumbai, Sofitel BKC and Courtyard Marriott Bilaspur he got his biggest break as an Executive Chef at Hilton Garden Inn Lucknow where he is serving since its opening. “A tree will always stand upright and grow only when the roots are strong and planted. Being a chef I have made sure I do not forget my basics which are taught by my parents, faculties and guru. Being through various situations in a different hotel with different chefs and bosses it has only made me stronger and stronger,” Bhowar added.
In Hilton Garden Inn Lucknow, Chef Bhowar has helped in the setup of restaurant, banquets and their kitchens. From the Khajuraho pottery to the internationally designed furniture, he has dipped his hands in all the operations. “With considering Lucknow guest, our base remains Indian but will be offering Indo Chinese, Indo pasta and many more. Also, I would be moving out from the traditionally served oily and greasy food to low fat and much healthier preparations,” he commented on his upcoming plans.
Having travelled almost all part of India, Chef Bhowar now feels that India is now going back to its old days as the majority of the F&B outlets are serving own traditional food which was disappearing in the long run. “Many hotels are only focussing on the local cuisine where they are located. With the increase in people travelling for work or for leisure, they will always want to try out local offerings. And Indian being a cultural hub there’s so much to explore and offer,” he concludes.
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