Chef Agnibh Mudi has an unshakeable faith in the classical European style of food, at the same time he likes to make his own modifications through modern techniques of cooking, fashionable in the most crème de la crème of restaurants globally. He considers himself fortunate to have honed his skills from well-known chefs such as Chef Sabyasachi Gorai and Chef Manu Chandra.
He is enamoured of ingredients sourced locally, making him passionate about using them in his preparations. As the Head Chef at Piso 16, the latest entrant in Delhi’s fine dining scene, Chef Agnibh seeks to offer a curated fine dining experience and tapas bar menu for the discerning diners.
During the day, he has planned a quick lunch bite for executives looking for a mid-day break. Overlooking a fantastic view from the 16th floor of the Eros Corporate Tower in Nehru Place, at Piso 16 chef serves special rustic pizzas during lunch and delectable dishes such as oven Roasted Pork Belly, Tenderloin Steaks and handmade pastas during dinner.
In a candid conversation, he reveals more about his work and himself:
What is your philosophy about food?
To bring out my own interpretations from modern techniques, using locally sourced ingredients.
What is your favourite cuisine?
Classic French cuisine and regional Indian cuisine.
Who do you consider your idol?
Chef Marco Pierre White (yet to meet him) and Chef Sabyasachi Gorai (trained under him in the initial stage of my career)
What is your favourite spice?
Bay leaf because of its herbal aroma and floral nature. I use it for braising meat, flavouring soups and sauces.
What is your favourite cookbook?
Two, actually. White Heat by Marco Pierre White and Les Halles by Anthony Bourdain.
What is your hot-selling dish?
Wild Mushroom on Tart, stuffed chicken breast, Lamb Corsica (pulled lamb shoulder).
What are the lessons you learnt in the kitchen?
I have learnt that it’s never about individuals, every kitchen worthy of notice and respect operates as a unified team with common goals. I also learnt that taking care of your kitchen tools is important.
How do you de-stress?
I listen to music and read.
What are you passionate about?
Cooking. You can ask me to cook any minute of the day and I will never refuse.
If it were to be your last meal on earth, what would you choose?
Being a Bengali, I am a die-hard fan of Luchi Mangsho — Bengali mutton curry with deep fried, fluffy Indian bread. So, I will choose that as my last meal.
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