Om of Yum
It all started when...
Viraj Borkar was waiting for his train to come, brainstorming for menu ideas for INDAY, a fast casual concept he was working with. A lot of thoughts buzzed through his head from smoked techniques, to foaming to combining ethnic cuisines to form recipes that represent two words -delicious and satisfying. Nothing from his recent past, those reductions, emulsions, ceviches and tandoors had any inspiring effect on him. He was walking through the aisles of the coach of the train trying to find a seat and found one in front of a little girl being fed by her mother. Something about that scene made him think back to his childhood, his mother's cooking, the simple recipes yet so full of creativity. Next day, at INDAY, he instinctively filled a hotel pan with fresh tomatoes, added a cupful of garlic, some dried fenugreek and loaded it in the C-Vap. Out it came, and in went some coconut milk, ground coriander, soft boiled chickpeas and salt. He tasted a spoonful of it - delicious and oh so satisfying!
That's when he decided, he would compile every single recipe of his mother that had defined simplicity, flavors and creativity. Many chefs write books during the peak of their culinary ascent, but Viraj sought to capture the naivety of the journey, the simple dishes that inspired the very beginnings of a would-be-professional cooking approach and every other experiences, incidents, fantasies that contributed in shaping his career in the intense world of hospitality.
Aptly named as Om of Yum, the beginnings of deliciousness Viraj teamed up with his mother and his family in partnership with New York Trained Cinematographer Himanshu Dubey to turn his idea into reality and bring you this simple, unique recipe memoir compilation.
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“Good taste is a terrine of collective memories of centuries of feasts. The gourmet inherits and further enriches this inheritance. History’s ‘tasting menu’ has been a never ending feast...and a move-able one”
VIRAJ BORKAR | IDEATOR
A trained chef, an ambitious and creative consultant, and entrepreneur based in NYC. He is the founding member and General Manager of INDAY, an acclaimed newly established fast casual. In the entrepreneurial direction Viraj established project Sara inc. as a small popup company that quickly gained him recognition via Bloomberg, Gothamist, Relais & Chateaux and local media as a specialty in Omakaze inspired cooking style. Viraj holds a Bachelors in Hospitality from the esteemed IHM Mumbai, India where he is originally from and specialized in Culinary at The Culinary Institute of America. As a recipient of the NUCCI scholarship Viraj travelled California studying the industry on the other coast, trained for Bocuse D'Or 2010 to assist Chef James Kent in USA finals and carries, in his repertoire, experience of working in Tabla, Jean-Georges, ABC Kitchen, Michelin Starred Tamarind and renowned restaurants in Chicago and Washington DC. He envisioned penning down the very first recipes of his home that triggered his memories and decided to compile Om of Yum.
SHUBHANGI (R) & VIDYADHAR BORKAR (L)
Shubhangi Borkar has been the force behind all culinary creations in the family in which Viraj grew up. While working full-time as a homemaker she initiated a catering business from the confines of their home and reached a great local acclaim with her biryanis, fish preparations and curries. She always had a unique approach to even the most traditional recipes that made that dish deliciously satisfying. Her husband, Vidyadhar Borkar, an engineer by profession, while owning his own factory in the industrial regions of Pune gave a professional spin to Shubhangi’s culinary progress. Together they established Vishi’s food and coffee shop that later became a comfort niche for pune-ites of all demographics. As parents to Viraj they lead with example in breaking stereotypical behavior in every aspect of life. That and their ability to multi-task in life is probably what made Viraj push forward all boundaries in his movement in the Chefprenuer world. Shubhangi teamed up with Viraj and helped him pen down the recipes she had in her mind for all these years. She and Vidyadhar assisted Himanshu in capturing all the pictures.
HIMANSHU DUBEY | CINEMATOGRAPHER
Himanshu decided to be a cinematographer when he was in school. Strongly intrigued by visuals and the craft of camera and lighting, he would spend hours experimenting with his handycam. It took him sometime and a long convoluted but meaningful journey of working as a graphic designer, content writer, event manager, teaching assistant and production assistant before he could be called a cinematographer. He graduated from the New York Film Academy in 2012 from the cinematography program. He worked in New York on various independent projects and soon returned to India. He has directed and shot many commercials and web adverts for companies like BMW, HP, Adobe, Aircel, Coke etc. His primary interest lies with fiction though. And he has shot many short films, a regional feature film that turned out to be a big success in regional and international market (Gujjubhai the Great) and a critically acclaimed television show, Reporters. When Himanshu is not shooting, he is either exploring new restaurants or is busy in his kitchen. This love for food is what connected him and Viraj in New York. This book is a result of the collaboration of a food loving photographer and a chef with an eye for visual story telling.
All pictures in the book are taken by him in natural light when he visited Pune, where Viraj grew up.
ADITI KANE | EDITING.COMPILING
Aditi has seen Viraj's efforts in the culinary field from the personal front. A connoisseur of good food herself she understands the value of penning down these thoughts and recipes. A biomedical engineer by profession she secretly nurtures a hobby of creative writing and saw an opportunity in structuring this book in a unique way weaving stories and recipes together. She is a ruthless editor, has a keen eye for grammatical errors and has been instrumental in giving this compilation a professional structure.
