I owe my cooking skills as an ode to the versatility of Maharashtrian cuisine, as I embark upon the trademark dishes of my motherland. I am particularly proud of the vast plethora of flavors that my native land has to offer, as it ranges from mild to strong. I like to indulge particularly in the non-vegetarian fare. My daughters are the best judges of the taste of the food that I make. I have great support from my husband and mother in law. I am very happy to be a part of Native Chefs. I feel NativChefs is a harbinger that has heralded the dawn of a new era, where homemakers are at the helm of greater responsibilities. It has helped them to be a torchbearer, spearheading a profound boost, hereby changing their perception by society. It has opened the flood gates of opportunities for the home maker to leverage. She feels through this platform they are not only able to earn monetary benefits but also intangible benefits like a unique identity to flaunt.
I firmly believe that my home and children are my pride. I can vouch for this fact. This is because every fruit is known by its tree. Hence, roots matter so much. Our food largely defines our identity. I believe that cook is artisans of divine food. NativChef is a den of culinary wizards and a true paradise for a food connoisseur. I am very pleased to be part of NativChef Community. Welcoming myself on board!
Shruti Jain was an ordinary girl with an MBA in HR and Marketing. Although her family had a business of their own, there was no pressure on her to pursue the family tradition. But, she always had lots of dreams and aspirations, that were yet to see the light of the day. Her affair with the culinary arts began when she started to assist her mother in cooking for guests at home. The spark found its flame when she took a liking for the craft and started conducting classes for local ladies in the vicinity. As the word of mouth spread, the frequency of her workshops increased. Needless to say, her recognition spawned to humungous proportions.
Later, she participated in Master Chef India contest. This took her one notch higher. It unlocked entire new doorways of opportunities, a new plethora of new cuisines like international, Chinese, Thai and a compendium of innovative dishes like desserts, chocolates, and Nano cooking were now adding more feathers in the cap of her culinary odyssey. She was called as a jury for many cookery contests, where she judged budding novices.
She won a place in Limca book of records for making 323 varieties of items from potatoes. Another feat is her mention in the Asia book of records for 21 layer cake from 21 grains weighing 21 kg made on 21 January for 21 disabled children. She was honored with the title of “Chef of Nagpur.”
She believes she has explored new horizons, as she now works as a consultant for many hotels. She helps them to make bonafide tweaks to their menus with the help of her widely gleaned expertise. She plans to conduct workshops in the Middle East in yet another year.
She feels that The Gourmet of Nagpur is on the anvil of positively huge transformation and that the palette of the quintessential Nagpur foodie is evolving, day by day. The fleet of new innovative food joints are a testimony to this. Thus, attesting to the fact that Nagpur is definitely making its mark on the global culinary scenario. Thereby, making a mark on the international Gourmet map.