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Inside Kendall

Universal Science of Food: Insights from Chef Manjit Gill

As the corporate chef for ITC Hotels and president of the Indian Federation of Culinary Associations, Chef Manjit Gill is more than a culinary expert; he is an advocate for cross-cultural collaboration and better understanding the philosophy of food and gastronomy.

Recently, the Kendall College faculty welcomed New Delhi native ChIMG_1287ef Gill as a guest lecturer. Providing the Kendall team with his unique perspective on Indian culinary traditions, Chef Gill also made sure to spend a few minutes explaining why mentoring and education is so important to the future of the industry and sharing important lessons to be learned from Indian cuisine.

The golden nugget of global insight from this brief session with Chef Gill is this—that the science of food is universal. While Indian culinary traditions date back to ancient times and carry through to today, they also represent the same principles found in cultures around the world. Chef Gill referenced six tastes that are found in all cultures, but described in Ayurvedic texts, that when combined provide the body with a range of food groups and nutrients, not to mention a feeling of satisfaction.

These tastes are: sweet, sour, salty, pungent, bitter and astringent.

Learn more from Chef Gill by watching this short video.

  • Carlos da Silva

    Chef Gill is absolutely right on his statement about taste. Ayurveda is thousands of years old, but already had the key for many aspects of our practical life

 
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