Innovation on a Plate: A Kashmiri Chef's Journey in Food Technology | Rukhsaar Sayeed | TEDxSAC

The Speaker's Journey

• The speaker, from a family of doctors, initially aspired to become a doctor but was fascinated by cooking.
• Influenced by her mother and life in Saudi Arabia, she decided to pursue a career as a chef instead.
• Despite family expectations, she studied food technology, covering various aspects of food preservation and processing.

Career and Entrepreneurship

• During her MTech, she got engaged and later married while pursuing a PhD and raising two children.
• Realizing the lack of healthy snacks for children, she used her expertise to create her own products.
• The positive response from distributors and mothers led to the creation of Khalis Foods, aiming to provide pure and safe food products.
• Khalis Foods addresses food adulteration and unemployment in Kashmir by employing women from weaker sections of society.

Kashmiri Cuisine and Cultural Heritage

• Kashmiri cuisine is influenced by various cultural civilizations, including Mughal, Silk Route, and Persian traders.
• It can be divided into Kashmiri Muslim cuisine, featuring heavy meat dishes, and Kashmiri Pandit cuisine, known for its unique cooking methods and flavors.
• Wazwan, a multi-course royal feast, is a part of Kashmiri Pandit cuisine and is prepared only on special occasions.
• Kashmiri saffron is renowned worldwide for its aroma, purity, and beautiful spicy flavor.

Culinary Innovation and Fusion Dishes

• Chefs start with their traditional cuisine and explore international cuisines, evolving their art over time.
• Cultural background, personal experiences, travel experiences, and emotional state of mind influence a chef's final dish.
• The speaker shares examples of fusion dishes, such as "Paan Kota" and "Platter Brotherhood," which represent Kashmiri heritage and harmony.