Michelin-starred chef David Myers has a heat and welcoming persona that goes past himself and settles into each nook of his Fashionable Japanese Izakaya ‘ADRIFT Kaya’ in JW Marriott Resort Aerocity, New Delhi. The restaurant opened within the Nationwide Capital in 2022 and can quickly be two years previous. Throughout his current journey to Delhi, Chef Myers might be seen working at ADRIFT Kaya for the launch of a brand new menu that can mix conventional Japanese components with a Californian twist.
“I am unable to imagine you might be right here on a Sunday. Thanks a lot for coming,” Chef Myers delightfully greeted us. Speaking in regards to the restaurant, he added, “It is wonderful to see individuals right here (in India) are so into Japanese meals. Your delicacies (Indian) is one of the best of all, palms down. However I am glad to carry slightly little bit of one thing that folks can take pleasure in and take a look at one thing slightly completely different typically.” In an unique interview with NDTV Meals, Chef Myers shared his insights about meals and journey, merging completely different cuisines in addition to elevating conventional cooking strategies with a world twist.
Chef David Myers throughout his current go to to Adrift Kaya, New Delhi. Picture Credit score: Instagram/adriftbydavidmyers
Excerpts From NDTV Meals’s Interview With Chef David Myers:
1. What can diners anticipate by way of flavour profiles and distinctive combos out of your newest menu creation?
The menu creation at Adrift Kaya guarantees a tantalizing fusion of flavours, mixing conventional Japanese components with a Californian twist. Diners can anticipate a symphony of tastes, the place the fragile umami of Japanese delicacies harmonizes with the colourful freshness of sustainable produce. From savoury miso-infused dishes to zesty citrus accents, every plate gives a pleasant journey for the palate. Distinctive combos resembling sushi rolls with avocado and regionally sourced seafood exemplify our dedication to progressive culinary experiences that commemorate one of the best of each worlds.
2. Might you share with us the inspiration behind merging Japanese delicacies with a Californian twist for this new menu?
The inspiration behind merging Japanese delicacies with a Californian twist for the Adrift Kaya menu stems from a need to supply friends a culinary expertise that displays each custom and innovation. Drawing from my private travels and cultural immersion, I found parallels between the meticulous craftsmanship of Japanese culinary traditions and the emphasis on seasonal, regionally sourced components in Japanese delicacies. By mixing these influences, we purpose to create dishes that pay homage to each cultures whereas pushing the boundaries of flavour and approach. It is a tribute to the various culinary panorama of California and the timeless attract of Japanese gastronomy.
3. How do you strategy mixing two distinct culinary cultures to create a cohesive eating expertise?
When mixing two distinct culinary cultures, my strategy revolves round honouring the essence of every whereas discovering widespread floor to create a seamless eating expertise. At Adrift Kaya, we keep a core Japanese basis infused with a Californian edge, making certain a harmonious fusion that resonates with our friends. Drawing from my international travels, I incorporate components from numerous culinary traditions, but all the time infuse a contact of my West Coast roots for vibrancy and playfulness. By prioritizing seasonal and native components alongside signature dishes, we provide a dynamic menu that evolves whereas sustaining familiarity, inviting friends to embark on a culinary journey with every go to.
4. As somebody who’s travelled extensively, how do you infuse international influences into your dishes whereas nonetheless honouring conventional strategies and flavours?
Worldly adventures gas my culinary hearth! Journey unveils a tapestry of flavours, spices, and strategies, every thread enriching my cooking. Whether or not it is Southeast Asia’s vibrant spice symphony or Japan’s meticulous artistry, each vacation spot turns into a culinary muse. However I do not simply mimic – I reimagine. Think about a basic dish infused with a newfound aroma, a standard approach elevated with a world twist. This “nomadic chef” strategy, like Chef Myers’, lets me craft distinctive experiences. Every chew turns into a passport to new horizons, but rooted within the consolation of acquainted flavours. It is a dance between heritage and innovation, a celebration of the world on my plate, and yours!
5. I am positive all of the ADRIFT eating places are good, however what makes ADRIFT Kaya particular to you?
Whereas each ADRIFT restaurant holds a particular place in my coronary heart, ADRIFT Kaya in New Delhi really shines for a number of causes. Firstly, it is a love letter to Tokyo, a metropolis that has turn out to be a second house to me. Right here, I wish to whisk friends away on a sensory journey, immersing them within the vibrant spirit of izakaya tradition and the refined philosophy of Japanese delicacies. Past the culinary journey, it is the meticulous consideration to element that units ADRIFT Kaya aside. Every aspect, from the design that evokes the bustling streets of Tokyo to the meticulously sourced seasonal components, performs a significant function in crafting an unforgettable expertise. It is a testomony to the unimaginable group, whose dedication and focus in direction of their craft is really inspiring. What really resonates with me is the inherent simplicity but profound complexity of Japanese delicacies. ADRIFT Kaya celebrates this philosophy, permitting contemporary, seasonal components to take centre stage. Every chew is an ode to custom, reflecting the fixed pursuit of mastery that defines Japanese culinary tradition. Each sushi chef strives for steady enchancment, a dedication I deeply admire.
Additionally Learn: Unique Interview With Luke Coutinho On How Conscious Consuming Habits Can Improve Sleep High quality
6. Because it has been nearly two years, would you name ADRIFT Kaya a child or do you assume the place has turn out to be what you had envisioned?
Whereas two years could look like a mere toddler within the grand scheme of issues, I would not name ADRIFT Kaya a child anymore. It has definitely blossomed into its personal, exceeding my preliminary imaginative and prescient in some ways. From the start, I envisioned ADRIFT Kaya as a gateway to the center of Japanese delicacies and izakaya tradition. It wasn’t nearly serving scrumptious meals, however about crafting a complete expertise that resonated with the senses. And I am thrilled to say that ADRIFT Kaya has achieved simply that. Positive, there’s all the time room for progress and refinement, however ADRIFT Kaya has firmly established itself as a culinary vacation spot in New Delhi. It is a spot the place friends can embark on a scrumptious journey, uncover the essence of Japanese delicacies, and respect the artistry and dedication behind every dish. And that, for me, is a real testomony to its success. So, whereas ADRIFT Kaya won’t be a younger youngster anymore, it is definitely on a path to turning into a cherished culinary establishment, exceeding expectations with each passing yr.
7. Why a Japanese Izakaya idea in India and never wherever else?
Whereas ADRIFT Kaya in New Delhi is at present the one one in India, the idea holds immense potential for enlargement, not simply inside the nation however doubtlessly globally as properly. Keep tuned, as extra Kaya experiences may be simply across the nook!
8. Sustainability is more and more turning into a spotlight within the culinary world. How do you incorporate sustainable practices into your menu and kitchen operations?
Sustainability and moral sourcing are important facets of the culinary world. Including contemporary and seasonal produce displays the bounty of the land and the spirit of the tradition. Procured from native farmers, it serves as a way to assist the native financial system and cut back carbon footprint. Moreover, these contemporary components enrich the dishes and assist to minimise meals waste. Having spent ample time in my grandparent’s orchard has helped me perceive the significance of utilizing contemporary components for getting ready meals and the function it performs in enhancing each the flavours and dietary worth of the dishes. These values type an important a part of my culinary practices, and I promote them extensively by means of my recipes.
9. With the rise of plant-based consuming, do you combine any vegetarian or vegan choices into your menu, and if that’s the case, what are some standout dishes?
ADRIFT Kaya proudly options vegetarian and vegan dishes that tantalize the style buds with out compromising on flavour or custom. Our standout dishes embody:
- Mushroom Tofu Gyoza: These pan-fried dumplings are bursting with savoury umami due to a mix of juicy mushrooms, creamy tofu, and flavorful seasonings. They’re an ideal starter or gentle chew, providing a textural delight with every dip in our home made sauce.
- Asparagus Tempura Spicy Avocado Roll: This progressive roll combines the fragile sweetness of asparagus tempura with the creamy richness of avocado. A contact of spicy warmth provides a pleasant kick, making it a very satisfying and distinctive vegetarian choice.
These are just some examples, as our menu commonly options seasonal delights and surprises for our plant-based diners. Whether or not you are a seasoned vegan or just exploring vegetarian choices, ADRIFT Kaya gives a culinary journey that celebrates contemporary components and progressive flavours.
Additionally Learn: Unique Interview With Chef Ana Ros: A Champion Of Slovenia And Sustainability
10. Collaboration appears to be a recurring theme in your profession. Might you share a bit about your expertise collaborating with native producers and artisans to supply components in your dishes?
Completely! Collaboration is the lifeblood of my culinary journey. Sourcing components is not nearly ticking containers; it is about weaving a narrative into every dish. That is the place native producers and artisans turn out to be invaluable companions. Working with them permits me to faucet into the distinctive spirit of a spot. Their ardour for high quality, their intimate data of native components, and their dedication to sustainable practices all contribute to the magic on our plate. Their progressive flavours and textures add a pleasant layer of complexity, showcasing each their experience and the potential of native components. These collaborations aren’t simply transactional; they’re constructed on mutual respect and shared ardour. It is a studying change, the place I achieve insights into native traditions they usually obtain publicity to new strategies and views. Finally, these partnerships elevate our dishes past mere components. They turn out to be testaments to the ability of neighborhood, celebrating the dedication and expertise of native producers whereas providing friends a style of one thing really particular. It is a win-win that continues to form my culinary journey and the experiences I create.
11. What recommendation would you give to aspiring cooks trying to push the boundaries of conventional delicacies and create their very own culinary identification?
My recommendation is to focus like loopy on getting the fundamentals of cooking down, studying, the whole lot you’ll be able to about cooks in several meals from world wide and getting on the market and travelling to broaden your horizons to what’s actually on the market on this planet. And let that form your personal private model.
