Malaysian Chef Ricky Narayanan signs MOU with Indian University

Ricky Narayanan, is a Malaysian Chef with over 20 years of experience, have signed a Memorandum of Understanding with the Dev Bhoomi Uttarakhand University located at the northern part of India.

Ricky is one of the 200 Malaysian Executive Chefs.

Also present were his wife Gunavathi Allachan, Malaysian Chef Hatta Rahim, Sheela Arumugam and Priya Pubalan.

Ricky said the initiative was to share knowledge and expertise while enhancing the development of flavour in the Indian cuisine variety, especially to the less-popular Uttarakhand cuisines like Gahrwali and Kumaoni.

 “This marks a significant milestone for Uttarakhand cuisines to be at an international level and to create awareness of its health benefits and nutritional values.

“The Uttarakhand cuisines are earthy and raw. It has a high nutritional value which is healthy and looking at the trend now where we are moving towards the Keto diet, Satvic (light and easy digestion food) and vegan lifestyle. These cuisines are the best fit,” Ricky told Bernama.

Chandramauli Dhoundiyal, the university’s School of Hotel Management & Tourism (SoHMT) Dean said Ricky’s expertise and knowledge would help to develop a more effective and innovative training for the culinary arts field.

“We are looking forward to working with Malaysia’s top Executive Chef Ricky Narayanan to further improvise our research and development and innovation in food technology.

“We hope the findings of the researches would assist our school in setting suitable ideas to improvise the food and beverage industry, Chandramauli added.

Ricky was invited to launch a newly written cookbook ‘The Heavenly Abode’ on July 5. The book written by Chef Smriti Sarin Hari along with co-author Ashu Jain, has shared the original traditional recipes of Uttarakhand Cuisines and it’s nutritional values and health benefits.

The raw recipes that are published has been explored by both the authors at the villages in Uttarakhand from scratch.

There are less than 200 Executive Chefs in the country and Ricky is at the university to facilitate and extend his expertise for the University.