Sweets and Bitters

It is said that five sixth of the workforce today is not ‘engaged’ at work. Unhappy employees cannot create happy customers. On the other hand, people with college degrees, including engineers, MBAs and even PhDs in their millions compete for a few hundred jobs. The paradox is that the unemployed don’t find jobs and those who are employed don’t like their jobs.Consider 4 aspects of an individual. 1. Doing what you love. 2. Doing what you are good at. 3. What you are paid for. 4. What the world needs. These four aspects can be visualized in intersecting circles (like high school set theory on intersection of sets). 1 and 2 create PASSION at work. 2 and 3 create a valuable PROFESSION. 3 and 4 create a meaningful VOCATION. 4 and 1 create a MISSION. The magic lies in the small space where 1,2,3, 4 intersect; the true noble PURPOSE that we strive to live for with PASSIONATE performance. (Adapted from the book ‘The Heart of Business: Leadership Principles for the Next Era of Capitalism’ By Hubert Joly, Caroline Lambert).Chef Satish Arora’s story is a perfect fit in this framework, where he follows his heart (to become a chef), puts up against all odds, passionate at work, and finally is acclaimed as one of the world’s finest chefs when he achieves perfection in whatever he cooks.I am deeply touched by the excellent narration (by Chandrima Pal), and read the book in one sitting. This book should be a guide to many parents who push their children into ‘Engineering or Medicine or Law or CA or Civil Services’ because of ‘scope’. Daniel Pink in his path-breaking book ‘A Whole New Mind’ has warned that these parents are wrong. We are focusing only ‘left brained’ professions, and ‘right side’ of the brain that stands for creativity, love, empathy, design and joy are simply ignored. Chef Arora is an example of a ‘High’ third class at school, much to his dad’s disappointment, despite adding ‘High’ as a prefix to his grade. He is right brained, and he chooses the right profession that unleashes creativity at work.Inspired by his mom’s culinary skills, with the magic of Indian spices, the young Satish develops a strong belief that the kitchen is the right place he would like to make his career. When asked why he wants to join IHM (Institute of Hotel Management at Pusa), his spontaneous reply is: ‘Because I love to eat good food, I like to meet people, and I like to cook’. The outstanding curriculum and training at IHM prepare him to excel in his chosen field, not to be looked down as a ‘Bawarchi’ but to bloom into a professional world class chef.Chef Arora’s 50-year career at the Taj is a great story, that speaks volumes about Taj, now the world’s strongest hotel brand. Taj represents Trust, Awareness and Joy, and while reading this book, we experience all these elements (Tajness!) in abundant measure.The key element that sets apart Taj from competition is the culture of genuine warmth and hospitality, and service from the heart. Chef Arora who has trained hundreds of fellow chefs says ‘When I cook, I cook with my soul, and I serve that food with love’.There are several instances where chef Arora earns accolades from high dignitaries the world over. There is pure joy and a sense of accomplishment during these moments that he says ‘I don’t care about promotions; these words of appreciation are my lifetime achievement awards’.In one instance he picks up courage to ask Mrs. Margaret Thatcher if everything was fine. ‘Remove your cap chef’ says Mrs Thatcher and signs it. ‘At that moment, my heart pumped up to a hundred times in size’ he says.In another instance Mrs. Indira Gandhi (when she was PM) put her hand on his shoulder and said, ‘Well done my boy!’.After decades of long working hours, extensive travel, postings across different Taj hotels and international travel with Prime Ministers and Presidents, Chef Arora, thanks to his elephantine memory, copious notes and attention to detail, finds time to tell us his story. The menu that he serves is mouthwatering. He is at level 5 in Maslow’s hierarchy of needs, in the exciting journey from ‘High’ third class to becoming a culinary icon of India. Eternally grateful for his love and hospitality.Excellent book. Highly recommended as a case study in B schools.

Chef Satish Arora's book, "Sweets and Bitters" is truly inspiring and definitely worth a read. It also includes his famous recipes.It is motivating and heart warming to read how a shy boy, who was cutely called Tishi, transforms from a middle class family to the Executive Chef at the Taj Mahal Hotel, Mumbai. He was just 26 years old; the youngest executive chef in the world.Today he is a true legend that we all look up to.It is so amazing to read that he still has the strong zest in him to explore and to keep learning; proving that age is just a number.

This book gives us a jist of how passionate and dedicated Satish Arora was, to take his hobby and make a profession out of it. We can feel the creativity of the man withChandrima Pal's words, with some genuine dollops of privileged information that he has revealed.It is beautifully written, one that keeps us enchanted, as it's extremely interesting, exciting, and gratifying.This book will surprise you with many personal anecdotes that Satish Arora recalls from his school days to the day when he was made the executive chef of Taj Mahal Palace and Towers in 1972 at the age of 26 and of the important dignitaries he has served during his tenure, with some menus. An interesting anecdote on Chef Arora getting into a jeep at Taj Aguada when Indira Gandhi was there as she wanted ripe papayas for breakfast is a hilarious one. The papaya in his kitchen hadn't ripened. That he drove around the city to buy ripe ones early in the morning and was denied entry to the property where he's worked by the Police force and had a deadline to serve the breakfast to Madam gave us the pulse of the man, the stress he'd been through in convincing them that he was the chef and had stepped out to buy the fruit for Mrs. Gandhi. It makes a candid read for aspiring chefs in particular.

This has only12 recipes just in case you are purchasing it for recipes.

This amazing accomplishment of Chef Arora is just one feather of his long journey and success. It is truly inspiring to all to read his journey. Knowing him personally during my tenure with the Taj , it was nostalgic to read Chef’s experiences and long career with the Taj group . I Finished the book in one go.Chef Arora’s perseverance is an inspiration to everyone he meets. Chef arora worked relentlessly, inspiring and nurturing so many chefs with such humility, grace and kindness to others and always shared his success with his team. His love for cooking, his contribution to Indian cuisine and fraternity is one of the reasons he is well regarded.Congratulations Chef & my best wishes and regards for all your endeavours 🙏It is my privilege to have known you for last 40 years and spend quality time whenever we met !

Satish Arora's story is very stimulating and inspiring. From his initial days spent with his mother in the kitchen to evolving the culinary map within the Taj group, over five decades and the number of dignitaries he's had the privilege to serve his innovative delicacies, it's a book for all those who love their food and for those who love to feed their guests. The innovation of 'Chicken Tikka Sandwich' and Satish's learning the finer nuances of Sichuan cooking in Hong Kong and China, to open the first Golden Dragon at the Taj in Mumbai is an intriguing read, that have some of his favorite recipes added as well.Beautifully penned by Chandrima Pal that keeps you engrossed till the end. A must read for gourmet food connessuirs.

Excellent book ! Right from the heart of the legend !

A Story of Passion, a pioneering spirit and breaking all the shackles that society imposes on us. How to think differently, in the moment and go against the tide . A plea to harness all that's unique in an individual and align it with the universe. If you want to be a pioneer , lead a revolution or truly understand what the cliches around transformation don't capture - read this book.