Sachchidananda Samanta was born in a village in West Bengal called Hargram in Burdwan district. He did my bachelor’s degree in commerce from Burdwan University and completed a Hotel Management diploma from Durgapur Society of Management Science. He then went to Goa and worked with Holiday Inn, Club Mahindra, Leela Palace, to later join Trident Hotels in Gurgaon and Kerala. Samanta has also worked with Mirch Masala in Mumbai and Olive Beach restaurant in Bangalore. Before coming to the UK, he worked with Park Hotel in Kolkata. Samanta came to UK in 2008 and joined Brasserie Blanc, Leeds as Chef de Partie, where he later got promoted as Sous Chef and Head Chef. He has also worked with another French restaurant Bistort Pierre in Ilkley and later Fleece in Addingham.
In an exclusive interview with Asian Voice, Sachidananda Samanta spoke about coming to the UK from Bengal, his training and Asian food culture.
Q - Describe your journey from Bengal to the UK and your experience training with Raymond Blanc.
While I was working with Olive Beach (Mediterranean restaurant) in Bangalore I got an offer to come to UK and join Raymond Blanc’s restaurant Brasserie Blanc in 2008 as Chef de Partie. I learned all basic French cooking techniques there and soon got promoted as Sous chef and later as Head Chef.
Q - What were the challenges of starting your own restaurant? How did you navigate through the pandemic in terms of staffing and business?
It is always a challenge to open a restaurant for the first time. Sachi’s opened in January 2019 as world cuisine. During lockdown we found a big challenge to survive. Then we come up with the new idea to run as Indian Takeaway. We received great responses from locals, then we decided to open a full-fledge Indian fine dining restaurant in July 2020.
There is a tremendous shortage of chefs after the pandemic, especially Indian chefs. So, I had to stand very firm and run the business mainly on my shoulders. Recently, we received a sponsorship licence to hire quality Indian chefs from India.
Q - What according to you makes a trained chef better than an untrained one?
Trained chefs are always better than untrained ones with so many things. Understanding food hygiene, healthy cooking, controlling wastage, keep costs under control is important. Bringing new ideas about weekly specials as well.
Q - What is your style of cooking? Do you always make sure that your Bengali roots are present in each meal you prepare?
I use my French technique in my Indian style of cooking when making fine sauces. Presenting our weekly specials in a single plate with carbs and veggie, meat, and sauces. I love Bengali cooking and recipes like Prawn malai curry, mustard salmon are in my menu.
Q - What is the difference between the perception of Indian food between India and Britain?
I am surprised to see that most Indian restaurant in UK are described as Curry houses and dishes are classified as how hot the dishes are and not by their actual flavours. In India we tase Indian food by their origin and actual flavours. You will find foods are very different one to another. I am trying to bring the authenticity of Indian cooking here in UK. You will find dishes from Goa, Bengal, Mumbai, Mangalore, Kerala etc.
Q - What are the top dishes one must try at your restaurant?
Bengali prawn curry, Chicken Chettinad, Pork Vindaloo are among the basic recipes. From fine dining I must suggest Lamb rack or Lamb Shank, Monk tail, Cod loin, soft shell Crab Xacutti etc.
Q - Who is the best cook you've known in your life?
Raymond Blanc at Brasserie Blanc.
