Profoundly creative, innovative and self-motivated, Chef Ruchit Harneja is the Pastry Chef at Musaafer. Prior to joining the Spice Route Co, Chef Ruchit worked as a Sous Chef at Andaz Delhi – a concept by Hyatt.
A graduate of the Institute of Hotel Management in Bangalore, Chef Ruchit began his career with the Taj Hotels group as a trainee chef, where he eventually took over the pastry operations of the Taj Mahal Hotel in New Delhi.
Chef Ruchit is not only well-known for his flavors, techniques, and expertise in Indian desserts, but also for his creative food presentations. He is notorious for his unique style of incorporating his own phenomenal and unusual spice blends in his desserts.
He is extremely zealous when he assimilates his own blends of seasonal spices to desserts. He has created numerous spice blends differentiating by their cooling, warming, baking and digestive nature. Each and every spice blend has a different note and reaction when it comes to pairing with ingredients and cooking technique. These spices are fostering Indian cuisine since ancient age.
For example, Powder of green cardamom seeds is always used with Indian desserts because they not only impart flavor to the dish but also because of the essential oils present, it stimulates proper secretion of gastric juices and acids in stomach which aids digestion. The cooling properties present in the spice are considered to be anti-depressant and fatigue boosting.
Similarly each and every spice has its own properties and response to the product in which it is being used.
For more information about him, check out our interview with Ruchit.