In the weeks leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the third annual food festival.
Feringhee head chef Karan Mittal, who grew up in Delhi and inherited the cooking gene from his grandmother, has developed his own unique style of modern Indian cuisine through working in such prestigious kitchens as Coi in San Francisco, Indian Accent in Delhi, aRoqa in New York and Restaurant Ananda in Dublin. Now he puts his ingredient-driven skill set to brilliant use at upscale Feringhee, honoring yet reinventing the traditional dishes of his homeland. Here’s what we can expect from him at Dish Fest.
What is the origin story of your Best Dish?
At this year’s Dish Fest, we’re introducing a fresh take on the beloved Indian classic, butter chicken. Having grown up in Delhi, butter chicken holds a special place in our hearts, being an integral part of our culture. Originating in Delhi, this dish is deeply nostalgic for us. We’re presenting our reinterpretation as butter chicken meatballs paired with garlic naan crisp, exclusively crafted for Dish Fest.
Why do you consider this dish a Best Dish?
Butter chicken meatballs are undoubtedly a hit with the crowd, featuring succulent chicken tikka slowly cooked in a buttery, luxurious tomato gravy enriched with butter and cream. Paired with tandoori garlic naan crisp, it’s a heavenly combination. The blend of flavors, textures and innovative elements of this dish undoubtedly make it a star attraction at Dish Fest.
Tell us about a favorite food memory.
One of my fondest culinary memories involves strolling through the lanes of Old Delhi, where I savored the rich tapestry of North Indian cuisine all within a single street. From the tantalizing smokiness of tandoor-roasted chicken to the enticing aromas of slowly simmering mutton nihari, from the sizzling sound of potato cakes crisping in clarified butter to the sweet fragrance of cardamom-infused carrot cake, and the comforting delight of rice pudding — each bite was a delight for the senses. Among all the vendors, Aslam’s butter chicken stood out as my absolute favorite, featuring chargrilled chicken generously coated in butter, cream, and fresh lemon — a true culinary masterpiece.
Which fellow chef or restaurateur do you most admire?
I hold Chef Grant Achatz in high regard for his innovative restaurant concepts. His groundbreaking techniques and progressive approach to cooking offer diners a truly unique culinary experience that stands apart from the rest. Whether it’s the inventive cocktail experiences at Aviary or the refined dining at Alinea, I am captivated by his creative culinary ideas and his continual exploration of menus. Moreover, his life journey and the challenges he has overcome serve as a profound inspiration for chefs everywhere, encouraging them to constantly push the boundaries of their craft.
What are you looking forward to about Dish Fest?
I adore Dish Fest for the opportunity it provides to introduce guests to our latest innovative dishes. It serves as a vibrant platform to mingle with diverse individuals and to network with numerous chefs and restaurateurs. The dynamic atmosphere at Dish Fest is truly captivating, offering us a chance to showcase our cuisine to a broad audience in Arizona.
