Open Flames, Kind Mentors, and the Torch He Carries On

From cooking over open flames in India to leading fine kitchens, his journey is defined less by accolades than by the chefs he mentors.

Rohit Kumar Behera

Some of my earliest memories are of mornings spent in the forest with my grandfather, gathering firewood and cooking over an open flame. Chicken curry simmered in an iron pot, roast chicken hung over the fire, and the air was filled with stories and laughter. Those moments weren’t just about food. They were about connection, patience, and learning that a meal was never just about sustenance.

I always knew I wanted to be a chef, and I didn’t have a backup plan. The first time I stepped into a restaurant kitchen, I thought I would master everything in a few months. Instead, I found myself overwhelmed with orders, struggling to keep up. The heat from the tandoor oven was relentless, and even in my sleep, I could hear myself saying, “Yes, Chef. Working on it, Chef.”

I pursued formal culinary education, but my real training came in the kitchen. One moment that shaped me forever was when my senior chef, Ratan Dash, saw me struggling with a dish during a high-pressure service. Instead of yelling, he showed me a better way and reminded me that growth comes from struggle. That moment taught me that the best chefs don’t just lead. They teach.

Indian cuisine is my foundation, but my inspiration comes from the chefs who have elevated it globally. I have fueled my ambitions by watching them refine flavors, challenge traditions, and push our cuisine forward. I want to contribute to that legacy while staying rooted in the authenticity of my culture.

Reflecting on my journey, I take pride in how far I’ve come. Achievements like being nominated for the Pro Chef Middle East Awards, competing in La Chaine des Rotisseurs, and representing Indian cuisine internationally are significant milestones for me. However, what truly matters is the knowledge I’ve gained, the individuals I’ve mentored, and the lessons I continue to learn.

The industry is flawed. Burnout, long hours, and waste abound. Chefs shouldn’t have to suffer to be great. I want to build a kitchen culture that values mentorship, sustainability, and fairness. Cooking is about passion, precision, and respect for the food, the craft, and the people around you.

Secret Sauce

What’s the most unexpected ingredient you’ve ever worked with, and how did it change your perspective on cooking?

One of the most unexpected ingredients I’ve ever worked with is jackfruit. Traditionally known as KATHAL, its versatility as a meat substitute was a game-changer for me. The first time I used it in a savory dish, I was amazed by its ability to mimic the texture of pulled Lamb when appropriately cooked.

This experience opened my eyes to the endless possibilities within plant-based cooking and challenged me to think creatively about previously overlooked ingredients. It also reinforced the importance of exploring and experimenting with unconventional ingredients, broadening my culinary horizons and allowing me to create innovative dishes that cater to diverse dietary preferences.

What’s your “guilty pleasure” meal?

I completely understand those irresistible dishes that evoke nostalgia and comfort! My guilty pleasure meal involves the delightful combo of hot Gulab Jamun with ice cream. The contrast between the warm, syrupy sweetness of Gulab Jamun and the incredible, creamy texture of ice cream is simply divine. And let’s not forget the winter-time carrot halwa from street vendors, Cuttack Dahi Bara Aloo Dum, Baripada Mudhi Mans, Puri Upma Ghuguni, and Nimapada Chenna Jhili, Pahal Rasogola. These dishes are not just food but memories and experiences that bring immense joy and a slight sense of indulgence. There’s something uniquely satisfying about indulging in these beloved treats, no matter how much I try to eat less!

A food trend that you hate and why?

One food trend I dislike is the overuse of activated charcoal in foods. While it can create striking visuals, it often lacks flavor and can overshadow the natural tastes of the ingredients. Plus, it can have health implications when consumed in large amounts. I prefer focusing on flavors that enhance the dining experience.

What’s the craziest shift you’ve ever worked in the kitchen? What happened, and how did you manage to get through it?

That sounds like an incredible and intense experience! One of the craziest shifts I ever worked was for a banquet event serving 6,000 people during an international cricket match. My team and I arrived early in the morning, ready to tackle the monumental task ahead. The kitchen was a hive of activity, with everyone working tirelessly to prepare and cook the massive quantities of food needed for the event.

We worked non-stop for 20 hours, ensuring every dish was perfect and delivered on time. The energy was high, and the camaraderie kept us going despite the exhaustion. By the time the event was over, it was the following day, and we were all completely spent. However, seeing the satisfaction and enjoyment of the guests made it all worthwhile.

This experience highlighted the importance of teamwork, endurance, and the sheer dedication required in the culinary world. It was one of the most challenging yet rewarding shifts I’ve ever worked, strengthening the bond within our team and reminding us of what we could achieve together.

5. What happened, and how did you manage to get through it?

During that event for 6,000 people at an international cricket match, the sheer scale of the task was daunting. We arrived early in the morning, prepared to work through the night to ensure everything was perfect. The kitchen was a whirlwind of activity, with everyone hustling to prepare the vast amounts of food required.

As the hours ticked by, fatigue started to set in, but the excitement and energy of the event kept us going. We faced numerous challenges, from coordinating each dish’s timing to managing the kitchen’s intense heat and pressure. Despite the exhaustion, we relied on our training, teamwork, and the camaraderie we had built over time.

Communication was key. We divided tasks, supported each other, and kept spirits high with humor and encouragement. Whenever a problem arose, we tackled it together, finding solutions on the fly. The sense of unity and purpose helped us push through the 20-hour shift.

By the end of the event, as we watched the satisfied guests enjoying their meals, the exhaustion melted away, replaced by a deep sense of accomplishment. It was one of my culinary career’s most challenging yet rewarding experiences, highlighting the power of teamwork and resilience.

6. What tips would you give other cooks and chefs to help them navigate their culinary careers and find peace amid the chaos of the kitchen?

Here are some tips to help find balance and peace amid the chaos:

Stay Passionate: Keep the love for cooking alive.
Embrace Learning: Continuous learning is essential. Stay curious, seek new techniques, and be open to feedback.

Prioritize Self-Care: Take care of your physical and mental health. Rest, eat well, and find time to relax outside the kitchen.

Foster Teamwork: A supportive team can make a significant difference. Communicate effectively, share responsibilities, and build a positive kitchen culture.

Stay Organized: Keep your workspace tidy and plan ahead. Organization reduces stress and increases efficiency.

Set Realistic Goals: Break down your career aspirations into manageable steps. Celebrate small victories along the way.

Find Mentors: Learn from experienced chefs. Their guidance can provide invaluable insights and support.

Balance Work and Life: Strive for a healthy work-life balance. Make time for family, friends, and hobbies to recharge.

These tips can help chefs navigate their careers with resilience and find peace in the bustling kitchen environment.

7. What’s an underrated ingredient and why?

An underrated ingredient is curry leaves. Often used as a seasoning, they add a distinct aroma and flavor to dishes, elevating the overall taste profile. These leaves are typically used in tempering, where they are fried in oil or ghee along with mustard seeds and other spices, infusing the dish with a unique and rich flavor. Curry leaves are not only aromatic but also packed with nutrients, making them a fantastic addition to various Indian dishes like dals, chutneys, and curries. Their subtle yet impactful presence can truly transform a dish, showcasing the depth and complexity of Indian cuisine.

8. What’s a must-try dish from your kitchen or the one you’re proudest to have prepared?

One must-try dish from my kitchen that I’m particularly proud of is Lal Maas, a traditional Rajasthani delicacy. This fiery and flavorful dish features tender pieces of mutton cooked in a rich, spicy red chili and yogurt-based sauce. The key to its distinctive taste lies in the use of

About Your City!

Odisha, India

If Anthony Bourdain or a chef came to your city, what would be the perfect tour itinerary from breakfast to dinner?

If chef Anthony Bourdain visited my place, Odisha (India), the perfect tour itinerary from breakfast to dinner would showcase Odisha’s rich culinary and cultural heritage. Here’s an itinerary:

Morning: Breakfast: Start the day with a visit to a local favorite for a traditional Odia breakfast. Head to Puri for their famous Upma & Ghuguni, which is a delightful treat.
Mid-Morning: Food Market: Explore the vibrant Unit 1 Market in Bhubaneswar, known for its fresh produce, spices, and local ingredients. The bustling atmosphere and colorful stalls provide a sensory feast.
Lunch: For lunch, visit Nimantran OTDC LTD restaurant in Bhubaneswar. Enjoy an authentic Odia thali, featuring dishes like Dalma, Pakhala, and Mutton Curry, which showcase the diverse flavors of Odia cuisine.
Afternoon: Cultural Experience: Stroll through Ekamra Haat to appreciate local handicrafts and handlooms. Then, head to the Odisha State Museum to learn about the region’s rich history and culture.
Evening: Pop-Ups/Food Trucks: Head to Cuttack to explore the street food scene. Try the iconic Dahi Bara Aloo Dum and Bara Ghugni from popular street vendors.
Dinner: Conclude the culinary journey at Mayfair Lagoon in Bhubaneswar for a fine dining experience. Enjoy a mix of global and Indian flavors with dishes like lamb chops and butter chicken sliders.
Late Night: Wrap up the night at 10 DC – Lounge Bar & Pub in Bhubaneswar, known for its lively ambiance and variety of cocktails.
Stay: Neighborhood: Stay in Bhubaneswar, particularly in areas like Jayadev Vihar or Chandrasekharpur, which are vibrant neighborhoods filled with cafes, restaurants, and nightlife options.

2. Recommended Places in your city:

Food Markets: Cuttack
Dish or food you must try: Dashapalla, Chhena Poda
Cultural Events: Konark Dance Festival: Held against the backdrop of the Sun Temple in Konark, this festival showcases classical dance forms like Odissi, Bharatanatyam, and Kathak, attracting renowned artists from all over India
Neighborhoods: Cuttack Buxi Bazaar: A central commercial area known for its markets, historic buildings, and vibrant street life.
Popups: Rourkela Food Festivals: Rourkela hosts various food festivals where pop-up stalls showcase regional specialties like Macha Ghanta, Dalma, and Pitha. These events are a great way to explore the culinary diversity of Odisha.
Street Food/Food Trucks: Gupchup (Bhubaneswar): The Odia version of Pani Puri, these crispy, hollow puris are filled with spicy tamarind water
Restaurants: Nimantran, Puri: Located near the Blue Flag Beach in Puri, this restaurant offers stunning views and a menu featuring traditional Odia dishes like Rohi (fish curry), Khainga Macha Besara (spicy fish curry), Chicken Kossa (chicken curry), and Mutton Jhola (mutton curry). The ambiance and service are highly praised, making it a must-visit spot in Puri.
Cafes: Somalakshmi Cafe & Store: Located in Deogarh, this cafe offers a variety of high-quality coffee blends and delicious drinks. It’s a great place to relax with friends and enjoy a simple cup of coffee or a more elaborate cappuccino.
Bars: 10 DC – Lounge Bar & Pub: Located in Chandrasekharpur, this bar is known for its incredible ambiance, variety of mocktails, cocktails, and DJ nights. It’s a great place to unwind and enjoy a lively evening.
Hotel/Hostel: The Belgadia Palace in Baripada, Odisha. This historic palace has been transformed into a boutique hotel, a unique blend of heritage and modern amenities. Built-in the 1800s in the Victorian architectural style, it was originally envisioned as a property for visiting foreign dignitaries and guests of the royal family of Mayurbhanj. The Belgadia Palace offers various rooms, each with its own story and connection to Mayurbhanj’s history. The lush green surroundings, cultural events, and the rich history of the palace. It’s a perfect destination for experiencing the charm of Odisha’s heritage while enjoying a comfortable stay.