Cooking for the soul

Baidyanath CEO, Vikram Baidyanath believes in simple and healthy cooking.

The slightly built Vikram Baidyanath, CEO, Baidyanath group welcomes me to his house in Gurgaon and says, “Cooking de-stresses me.” Baidyanath, as befits someone who heads a company that uses ayurveda to formulate products, is keen to eat and cook in the healthiest possible way. He says, “After speaking to vaids and health experts from different schools I have devised my own menu.” That menu, according to Baidyanath, should be cooked in different oils.

The meal that Baidyanath says he has spent the better part of the morning preparing has used at least three different types of oils: olive, mustard and regular cooking oil. Says Baidyanath, “I spent six years in the UK and used to cook there. In India, I do end up cooking at least thrice a week but I tend to get repetitive in my cooking.” If cooking is simple in the Baidyanath household, the vision that this young CEO has for the company is far from that. Says Baidyanath, “The company is a family-run business and it’s run on very traditional lines. But we are trying to professionalise it.”

Baidyanath is talking to McKinsey to help restructure the business as well as make their products more visible and acceptable to the urban elite. Says Baidyanath, “Keeping the focus on ayurveda we want to extend our reach. Right now our market has been small towns. We now want to reach consumers in the metros.” There is, says Baidyanath, so much in ayurveda that is relevant for this age and cites the example of amla. He says, “For anti-ageing, amla is number one. It’s also an immunity booster. I drink amla juice everyday.” He offers us amla juice as an appetiser before we head into the kitchen.

Baidyanath says that the primary reason for food was health in their house. He says, “All the colours should be on the table.” He adds, “Sometimes I go crazy cutting vegetables.” Apart from the emphasis on healthy food, Baidyanath also believes in eating all his meals. “I eat three meals a day and I don’t believe in skipping meals. Missing meals is unhealthy,” he says.

Healthy and quality, the two buzzwords that excite Baidyanath, will be the driving force for the company in the coming years. And, very soon, hopes Baidyanath, the company will be top-of-the-mind recall when these two words are mentioned.

FAVOURITE RECIPE

PROTEIN-CARB DELIGHT
4-5 cloves garlic
1/4 tsp grated ginger
1/4 tsp cumin
A generous pinch of turmeric powder
Salt to taste
1 tsp mustard oil
1 medium-size tomato
4 medium-size potatoes
3 heaped tbsp soya flakes
1 heaped tbsp of coriander for garnishing

Boil the potatoes, peel and dice them. Keep aside. Put the soya flakes in boiling water for a minute and then drain out the water. Pour mustard oil in a heated pan and let the oil heat. Add the cut garlic cloves, saute for a minute.

Add the cumin seeds and wait till they turn brown. Then add the diced potatoes along with the chopped tomato. Add turmeric powder and ginger, saute for two minutes and add the soya flakes. Saute for a minute. Garnish with coriander.

COLOURFUL BROWN RICE PILAF
1 big cup brown rice
1 medium-size broccoli
1 medium-size cauliflower
4 medium-size carrots
1 medium-size green
bell-pepper
1 medium-size red bell-pepper
1 medium-size yellow bell-pepper
1/4 cup chopped onions
2 tbsp chopped celery
1/3 cup almonds, toasted, slivered
5 pieces walnuts
100 gm green lentil sprouts
2 tbsp olive oil
Half level tsp small brown mustard seeds
1 level tsp oregano
Salt to taste
10 medium-size basil leaves, finely cut

Heat the oil in a shallow pan and add the small brown mustard seeds; wait till they crackle and add the onion, celery, sprouts and diced vegetables. Saute them for two minutes. Add the salt and the brown rice; stir frequently for two minutes. Reduce the heat, cover the pan for a couple of minutes. Switch off the burner; let it rest for two minutes. Remove lid, toss in the almonds and walnuts. Add the oregano seasoning and garnish it with basil leaves.