The Diva comes to Goa

A few years ago, Chef Ritu Dalmia decided that she wouldn’t open a restaurant outside Delhi. However, she is now all set to open Diva in Calangute on May 20. The Indian celebrity chef discloses what changed her mind, what’s in store at the new space and how Goa has influenced her cooking

CHRISTINE MACHADO | MAY 19, 2018, 03:08 AM IST
The Diva comes to Goa

#TGLIFE: You previously stated that you wouldn’t open a restaurant outside Delhi because you like to personally visit each of them. Yet, here you are. What made you change your mind? 

Chef Ritu Dalmia: I have finally learnt one thing in my life - Never say never. I said I would not open restaurants outside Delhi and now we have restaurants in Goa, Milan and the UK. I said I will never do TV shows and I ended up doing so many of them. So, what maybe true at one point of your life definitely does change with time.

TG: You often incorporate new dishes that you discover during your travels. Tell us about your latest finds.

So my new love is this amazing vegetable or rather weed called samphire. In fact, I just did a tasting last week with 6 dishes using samphire.

TG: What are some interesting dishes Goa can look forward to at your restaurant?

The Diva classic like our hand made pasta and ravioli, the slowly cooked risotto, the Naples style pizzas and of course lots of seafood.

TG: How knowledgable are Indian people about Italian food today?

In the last 20 years the change has been immense. People travel more and know more. However regional Italian cooking is still something people are discovering and I am sure soon that too will be part of the culinary scene in India

TG: People thought you were crazy when you decided to start your first restaurant in Milan. What made you do it anyway?

Simple because I love Italy, and my first international venture under Diva could only start with Italy.

TG: How did the name Diva come about?

Well I guess I am a diva (chuckles).

TG: How difficult was it to be taken seriously especially being a woman, in the beginning?

Never had this problem

TG: Were there times where you wondered what on earth were you doing and just wanted to go back to the family stone business?

Never ever. Not even for one minute. I love my work and even at the most frustrating moments this love for the job has never gone away.

TG: How has the attitude towards chefs changed over the years?

Well I’m being interviewed now. 20 years ago maybe not.

TG: What are the things that one will always find in your fridge?

Yoghurt.

TG: Which food item describes you best?

I have been asked this many times, and it changes according to the week of the month. At this moment I am like potato, long lasting and can tolerate almost everything.

TG: Share a food horror story.

I once made a souffle for a food journalist because she asked for one. I had never ever made a souffle before in my life, the whole thing just burst on her face.

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