Why We Always Desire The Food At Indian Desire

This article was originally published on Behind the Plate with Kenzie Osborne.

Remember when you were a child, and every new thing you discovered was a “WOW” moment?? Whether it be the first time you went to the zoo, your first rollercoaster ride, or your first time hiking to the top of the mountain — it was so exciting, breathtaking, and, well, it was just a “WOW” moment. As the years go by, our enthusiasm tends to take a hit… We find ourselves in a never ending “groundhog day” routine — doing the same thing day in and day out. Where did the excitement go? When did we lose our eagerness to learn? And, how can we get our childhood energy back?

Finding Your Passion

Everyone has a passion — the hard part is discovering what it is. For me, I found my true happiness in the kitchen. Everything I learn, make, and do in the kitchen is a WOW moment. I could watch a chef cook for hours on end, and listen to their stories for as long as they’ll tell them. Most of the time, I’m intrigued by unique flavour combinations, weird foods, heartwarming stories, and old-school culinary techniques. This time, things were a little different… At Indian Desire, I wasn’t just impressed by their flavours — but I was WOWed by the atmosphere of the restaurant, the artistry of each dish, and the care behind each and every bite.

Bringing His Imagination To Reality

Chef Vikas of Indian Desire grew up surrounded by delicious food. Everyday his mother and father would create something brand new — and with every bite, another WOW moment was created. At a young age Chef Vikas began to develop his culinary imagination — and, it was just a matter of time until his visions came to life.

We always hear about the long and gruesome hours of chefs in the kitchen. So, when speaking with Chef Vikas I was expecting to hear some sort of complaint about a chef or a story about working long and brutal hours. Nothing. To Chef Vikas, the kitchen is a peaceful space — it’s an opportunity to learn, to grow, and to create something special for someone else. The neverending learning opportunities and the chance to brighten someone’s day through food isn’t work — it’s play.

Learning From The Best

While in India, Chef Vikas had the opportunity to work under various acclaimed chefs — including Chef Harpal Singh Sochi and Chef Sanjeev Kapoor — a globally recognized Indian celebrity chef. While most chefs may find this experience daunting, Chef Vikas took it as an incredible learning experience.

“I was so honoured to work under Chef Harpal Singh Sochi in India. I remember when I was first training with him, I would make sure to prepare all of the mise en place before he would start cooking the recipes. Most workers would be running around the kitchen while the chef was cooking. They’d miss out on watching each step — but, I wanted to be there to watch the whole process. So, I would grab every spice and ingredient that the chef could possibly need — then, I’d watch and learn as much as I possibly could.”

Chef Kapoor: Changing What It Means To Be A Chef

Prior to Chef Kapoor, becoming a chef in India was somewhat frowned upon. However, by becoming a culinary icon himself, Chef Kapoor re-created the stigma surrounding chefs Suddenly, striving for a career in the culinary arts was accepted — and it gave young cooks (including Chef Vikas) the boost of confidence they needed to thrive in the industry.

Chef Vikas’s eagerness to learn certainly paid off. In a short period of time, he was opening several franchises across India under Chef Kapoor’s name. He taught other chefs how to prepare Chef Kapoor’s dishes, and was able to successfully bring his incredible flavours to many states across India. Chef Kapoor was (and still is) an incredible inspiration — both in the kitchen and within the community.

The Inspiration Behind Indian Desire

The flavours on the menu at Indian Desire are heavily influenced by what he learned from Chef Kapoor and his travels across the country. The techniques are derived from Chef Kapoor’s kitchen, with small variations based on Chef Vikas’s travels and personal experiences.

“I wanted the menu at Indian Desire to represent the cuisines from the north to the south. There’s so much variety within Indian cuisine, and I want to showcase as much of it as possible. Of course, I also wanted to take inspiration from my family and their flavour preferences. Cooking comes from your heart — so the dishes that mean the most to me and my family are ones that I feature on my menu.”

Adapting Flavours To Canadian Palates

Chef Vikas is working hard at Indian Desire to bring the flavours of his home country to the community of Toronto. Although the Toronto food scene is quite diverse in terms of ingredient availability and cultural variety, there are certainly challenges that Chef Vikas has had to overcome. The biggest challenge?? Our taste palates in Canada are quite different from those in India…

“In India, people really like strong tangy flavours and lots of spice. Here, people tend to like more subtle flavours — not as spicy, and less of a “tang”. I’ve had to adjust the seasonings and reduce the spice level to accommodate to Canadian taste buds. I’m not sacrificing flavour — just reducing the spice to not overwhelm the palate.”

Eating With Your Eyes, Nose, Then Mouth

Chef Vikas still uses the same techniques, preparation, and theory as he did in India. Two of the most unique factors to his dishes are his attention to artistic detail and emphasis on the aroma of his dishes. Rather than solely focussing on the flavours of his dishes, Chef Vikas takes a holistic approach and looks at how he can create a complete and immersive sensory experience.

“First, you eat with your eyes. Then, with your nose. Lastly, you taste with your tongue. If you don’t focus on the first two factors, the third is likely to fall flat.”

My WOW Moments At Indian Desire

When dining at Indian Desire, I’d never seen such beautiful plating, and been introduced to such incredible aromas. Oftentimes, when we think of Indian food, we think of brown curries, rice, and naan (aka: brown on brown on brown). In contrast, Chef Vikas’s dishes were filled with vibrant colours — ranging from bright green to orange to pink to vibrant shades of red. And the creativity didn’t stop there… Some dishes were presented inside of carved-out rolling pins, while others were displayed on bottle-shaped plates. The creativity and care that went into each presentation was outstanding — and that was just the beginning.

Every bite was a new experience. Rather than staring down at a plate of brown, I was eager to try a new colour, taste a different flavour, or experiment with a unique combination. Maybe I’d try the green sauce with the pink one — or perhaps the orange puree with the yellow crispy bits — or, how about trying a bite with a little bit of everything? The plating allowed for an immersive experience — one that had all of us at the table talking, sharing, and laughing for hours.

Chef Vikas’s Mission

Chef Vikas’s passion for representing his culture and cuisine is crystal clear. His top priority is to provide a special, unique, and memorable experience for every guest that walks in.

“I love it when a guest says WOW, or when they shut their eyes and say YUM. My first priority is always my guest. My goal is to make them happy, and create an experience they’ll never forget.”

Thank you SO MUCH to Chef Vikas for sharing your experiences and culinary journey. I am so grateful that you are here in Toronto serving the community with incredible dishes, and welcoming a new artistic view of Indian food. Everytime I walk in, I’m greeted with smiles and warmth. It feels like I’m walking into home — and in these times, that’s all anyone can ask for!

Where To Find Indian Desire…

If you’re in the GTA, head on over to Indian Desire (website HERE) and be sure to follow them on instagram (HERE) for their latest news and updates.

Before I let Chef Vikas jump back into the kitchen, I had to ask a few quickfire questions…

Quickfire Questions

What Is Your Favourite Indian Cuisine?

“I love the food of Lacanon (on the eastern side). Their cuisine is very aromatic and rich. They use clarified butter which adds another layer of flavour and richness — it’s delicious.”

What Is Your Favourite Dish?

“Curry Pakora”

What Is Your Favourite Dish That You Ate Growing Up?

“Lasooni Palak. My mom used to make it and it was sooo good. The last time she visited Canada, I made it for her and she keeps asking me to make it again! It’s become a signature dish on our menu, and it’s one that means so much to me.”

What Is Unique About Indian Desire?

“The food is always fresh. We don’t take any shortcuts. Instead of buying pre-prepared spices, we grind them ourselves. If you take shortcuts, you sacrifice the flavour. So, we strive to create as much as possible from scratch. From there, we focus on creative plating, and serving our guests as if they were in our home. We want to create a special experience — something they’ll keep coming back for.”

Craving A Little More?

Check out my interview with Chef Maneet Chauhan to learn more about Indian cuisine and flavour!