The
Toronto-based David Rocco was in Kochi recently to shoot episodes for
his hit cookery show, 'La Dolce Vita'
By
Shevlin Sebastian
Photo of David Rocco by Ratheesh Sundaram; Curried Pasta
As
David Rocco stepped out of the Brunton Boatyard hotel at Fort Kochi,
a bus screeched to a halt in front of him.
“Where
do you want to go?” said the conductor.
“To
the barber shop,” said David.
The
conductor nodded. David got on. And it stopped in front of a barber
shop.
“This
can only happen in India,” says David. “A public transport bus
makes an unscheduled stop, just for one person. And that is also the
beauty of the country. It is so unpredictable.”
David
is at the East Indies restaurant of the Eighth Bastion
hotel, at Fort Kochi, as he
recounts this. The Toronto-based chef, of Italian origin, had come to
Kochi recently to shoot episodes for his popular cooking show called
'David Rocco's Dolce Vita' (The Sweet Life) which has been telecast
in 150 countries. “The reason why it has become well-liked is
because we take the viewer on a journey,” says David. “It is
about travel, people, and locations.”
And
experimentation, too. David shot a scene with fishermen standing next
to the Chinese fishing nets at Fort Kochi. But he made them all eat
spaghetti with their hands. “It was so much fun,” says David.
“They showed me their system of fishing, while I showed them my
method of eating spaghetti.”
Like
most foreigners, David is enamoured of Indian cuisine. “Every
region is like a different country,” he says. David was in a small
village called Mundota in Rajasthan. “They did not speak
English, and I did not know the local language,” says David. “But
through sign language, I learnt how to make ghee.”
Then
the men took David to a nearby hill. There, using a knife and a
bottle of water, they sliced up a small goat. “It was done with the
utmost cleanliness, respect and efficiency that I have ever seen,”
says David. “Sometime later, we ate the meat along with chappatis
and it was delicious.”
David
also enjoyed the cuisine at Fort Kochi. “There are Portuguese,
Anglo-Indian, Gujarati, Tamil and Malayali influences,” he says.
“Thus, there is an opportunity for fusion to take place. Chef Shiju
Thomas, at the East Indies restaurant, has invented the curried
pasta, which consists of coconut, turmeric, zucchini, lemon grass,
basil and curry powder.”
What
David enjoyed the most was to see the creative energy of Shiju as
well as chef Dominic Joseph. “They don't want to please their
patrons by giving safe dishes,” says David. “They are willing to
try new variations. For example, the herb-crusted pork chop, soaked
in green sauce, has sauteed spinach and plantain chips, dusted with
bacon and shrimps. Mostly, the dishes have lots of spices and
flavours. It is usually rounded off with creamy coconut milk which
gives the food a subtleness.”
As
he talks, David slices up beef sliders. Apart from the meat, there
are eggplant chips, chillie sauce, and tomato salsa. “This is what
makes cooking so exciting,” says David. “There is no right or
wrong. Everyone makes dishes based on their preferences and passions.
As a result, the dishes are so different and unique.”
But
there is a similarity between the cuisines of India and Italy. “In
Italian cuisine, like in India, we use garlic, onions, legumes
and chicken,” says David. “We are both family-oriented
societies. And food has the ability to bring families together.
However, in the USA, food is treated like a necessity. It is not a
multi-course meal, like in India and Italy.”
When
asked to give tips for aspiring chefs, David says, “Youngsters are
getting into cooking, because they want to be stars on TV. I tell
them that if that is their desire, they should take acting lessons
instead. The most important thing is that you should love cooking. If
you don't like it, you are in trouble. But if you do, you don't have
to work for a single day in your life.”
(The
New Indian Express, Kochi and Thiruvanthapuram)
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