Who is Aditya Bal
Aditya Bal is the host of the popular Indian cooking show, Chakh Le India host, which travels around the country in search of the country’s authentic flavors. He then comes up with his own variation of the traditional dishes in his kitchen.
He discovers some local dishes which he has never heard of before while traveling through the deepest parts of the country, re-creating them with his wonderful cooking skills at home.
You will be left wanting to know more by the host of Chakh Le India when you watch Chakh Le India episodes.
A TV host who has been hosting Good Times for NDTV since 2005, Aditya recently launched his catering business in New Delhi, Spice Craft. He says: “Chak Le India” was a program of its kind on Indian TV and people immediately connected to it because it was more than a tour guide and a partial food guide. “I do not come from an organized hospitality background and this actually had its merits in hosting the travel food fair.
Career : Chakh Le India Host
As Aditya recalled, the showmakers simply told me they would be exploring remote parts of the country and bringing out local flavors and regional cuisine.
People explored different dining options and places to see when the exhibition opened.
His maternal grandmother prepared delicious meals and baked most enthusiastically while Aditya Bal was growing up in an idyllic Kashmiri family that ran a hotel. Aditya began his career as a model in 2000, and after a brief stint in Bollywood, he moved to the film industry
His passion for cooking led him to Goa. In the long history of Chakh Le India, he has grown into one of the most popular anchor-chefs in the world. He obtained his culinary skills through a chance meeting with the NDTV Good Times show. As Aditya wanders across India, he has been drawn to the bustling towns filled with local and most celebrated cuisines
A favorite food destination of his is Goa, located on the west coast of India. A number of tasty food creations were born, including Amritsari Paneer Bhurji, Kosha Mangsho, Goan Prawn and Mango Ambotik, Malabari Prawn curry, and Moru Sambhar, among many others. There are meat, poultry, fish & seafood, and vegetarian recipes as well as savory and sweet snack recipes in this book that are not only easy to make but also promise a complete and enjoyable culinary experience
This feast celebrates the wonderful aspects of Indian culture. Aditya Bal proves that you cannot satisfy a lifetime’s hunger for India’s food with a single dish.
In his restaurant, model-turned-chef Aditya Bal celebrates regional flavors. Having made a number of shows about travel food, Aditya believes we learn more about Indian cuisine the more we travel. Every culture in the country has its own cuisine, making it a kaleidoscope of different cultures. The celebrity chef says “life can’t possibly contain all of them.”.
Aditya started his catering venture Spice Craft in New Delhi five years ago after starting his career as a TV food show host for NDTV Good Times ‘Chak Le India’. “Chak Le India” was a unique program in Indian television and easily connected to viewers because it combined a travel show with a food guide, he explains. In terms of hosting a travel food show, I do not come from a structured hospitality background. ‘The show’s makers only instructed me to highlight regional cuisine and local flavours from far-flung areas,’ Aditya recalls. By showcasing food options and places to see, the show became a hit.
In the past, he hosted a show on Epic Channel called Lost Recipes of India, which dealt with discovering dishes that had died out in different parts of the country. Many of Aditya’s recipes were culled from families who had saved them from extinction. He travelled extensively to many corners of the country to find these old recipes. Among the Indian cuisines, he says it is the Malabari, Andhra, and Bengali that stands out. chakh le india host.
Traditional recipes are not to be tampered with by the chef. The mobile culture has flooded the market with information about people’s cooking, he says, creating an overflow of information about experimenting in the name of food. “Things are all muddled up…to the point that they are getting irritating. The pace of human experimentation is accelerating. By adding new elements to food they sacrifice its nature and essence in the process,” he insists, while adding that chefs are now repackaging many traditional cuisines to suit consumer needs and preferences.
He points out these days that the restaurant industry adapt to changing dynamics by changing people’s preferences and eating habits. chakh le india host.
He was in the large kitchens of Gurudwara in Amritsar and the Jagannath Temple in Puri, his best cooking experience. Aditya recalls this. “Despite the fact that I was not permitted to enter the Jagannath Temple kitchen, the Suara clan (cooks) of the temple informed me some intriguing information regarding the Chappan Bhog for Lord Jagannath and the cooking process. The amount of food cooked by Sevaks and volunteers in Gurdwara was staggering. “Cooking even the most basic Rajma and Roti for Langar in a Gurdwara was enlightening for me as a chef,” adds Bal. chakh le india host.