Michelin-starred chef David Myers has a heat and welcoming persona that goes past himself and settles into each nook of his Modern Japanese Izakaya ‘ADRIFT Kaya’ in JW Marriott Hotel Aerocity, New Delhi. The restaurant opened within the National Capital in 2022 and can quickly be two years previous. During his latest journey to Delhi, Chef Myers may very well be seen working at ADRIFT Kaya for the launch of a brand new menu that may mix conventional Japanese components with a Californian twist.
“I can’t believe you are here on a Sunday. Thank you so much for coming,” Chef Myers delightfully greeted us. Talking in regards to the restaurant, he added, “It’s amazing to see people here (in India) are so into Japanese food. Your cuisine (Indian) is the best of all, hands down. But I’m happy to bring a little bit of something that people can enjoy and try something a little different sometimes.” In an unique interview with NDTV Food, Chef Myers shared his insights about meals and journey, merging totally different cuisines in addition to elevating conventional cooking strategies with a world twist.

Chef David Myers throughout his latest go to at Adrift Kaya, New Delhi. Photo Credit: Instagram /adriftbydavidmyers

Excerpts From NDTV Food’s Interview With Chef David Myers:

1. What can diners count on when it comes to flavour profiles and distinctive mixtures out of your newest menu creation?
The menu creation at Adrift Kaya guarantees a tantalizing fusion of flavours, mixing conventional Japanese components with a Californian twist. Diners can anticipate a symphony of tastes, the place the fragile umami of Japanese delicacies harmonizes with the colourful freshness of sustainable produce. From savoury miso-infused dishes to zesty citrus accents, every plate gives a pleasant journey for the palate. Unique mixtures similar to sushi rolls with avocado and domestically sourced seafood exemplify our dedication to modern culinary experiences that commemorate the perfect of each worlds.

2. Could you share with us the inspiration behind merging Japanese delicacies with a Californian twist for this new menu?
The inspiration behind merging Japanese delicacies with a Californian twist for the Adrift Kaya menu stems from a need to supply friends a culinary expertise that displays each custom and innovation. Drawing from my private travels and cultural immersion, I found parallels between the meticulous craftsmanship of Japanese culinary traditions and the emphasis on seasonal, domestically sourced substances in Japanese delicacies. By mixing these influences, we purpose to create dishes that pay homage to each cultures whereas pushing the boundaries of flavour and approach. It’s a tribute to the varied culinary panorama of California and the timeless attract of Japanese gastronomy.

3. How do you strategy mixing two distinct culinary cultures to create a cohesive eating expertise?
When mixing two distinct culinary cultures, my strategy revolves round honouring the essence of every whereas discovering frequent floor to create a seamless eating expertise. At Adrift Kaya, we preserve a core Japanese basis infused with a Californian edge, guaranteeing a harmonious fusion that resonates with our friends. Drawing from my international travels, I incorporate components from numerous culinary traditions, but all the time infuse a contact of my West Coast roots for vibrancy and playfulness. By prioritizing seasonal and native substances alongside signature dishes, we provide a dynamic menu that evolves whereas sustaining familiarity, inviting friends to embark on a culinary journey with every go to.

4. As somebody who’s travelled extensively, how do you infuse international influences into your dishes whereas nonetheless honouring conventional strategies and flavours?
Worldly adventures gasoline my culinary fireplace! Travel unveils a tapestry of flavours, spices, and strategies, every thread enriching my cooking. Whether it is Southeast Asia’s vibrant spice symphony or Japan’s meticulous artistry, each vacation spot turns into a culinary muse. But I do not simply mimic – I reimagine. Imagine a basic dish infused with a newfound aroma, a conventional approach elevated with a world twist. This “nomadic chef” strategy, like Chef Myers’, lets me craft distinctive experiences. Each chew turns into a passport to new horizons, but rooted within the consolation of acquainted flavours. It’s a dance between heritage and innovation, a celebration of the world on my plate, and yours!

5. I’m positive all of the ADRIFT eating places are good, however what makes ADRIFT Kaya particular to you?
While each ADRIFT restaurant holds a particular place in my coronary heart, ADRIFT Kaya in New Delhi really shines for a number of causes. Firstly, it is a love letter to Tokyo, a metropolis that has grow to be a second residence to me. Here, I wish to whisk friends away on a sensory journey, immersing them within the vibrant spirit of izakaya tradition and the refined philosophy of Japanese delicacies. Beyond the culinary journey, it is the meticulous consideration to element that units ADRIFT Kaya aside. Each component, from the design that evokes the bustling streets of Tokyo to the meticulously sourced seasonal substances, performs an important position in crafting an unforgettable expertise. It’s a testomony to the unbelievable crew, whose dedication and focus in direction of their craft is really inspiring. What really resonates with me is the inherent simplicity but profound complexity of Japanese delicacies. ADRIFT Kaya celebrates this philosophy, permitting recent, seasonal substances to take centre stage. Each chew is an ode to custom, reflecting the fixed pursuit of mastery that defines Japanese culinary tradition. Every sushi chef strives for steady enchancment, a dedication I deeply admire.
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6. Since it has been nearly two years, would you name ADRIFT Kaya a child or do you suppose the place has grow to be what you had envisioned?
While two years might seem to be a mere toddler within the grand scheme of issues, I would not name ADRIFT Kaya a child anymore. It has actually blossomed into its personal, exceeding my preliminary imaginative and prescient in some ways. From the start, I envisioned ADRIFT Kaya as a gateway to the center of Japanese delicacies and izakaya tradition. It wasn’t nearly serving scrumptious meals, however about crafting a whole expertise that resonated with the senses. And I’m thrilled to say that ADRIFT Kaya has achieved simply that. Sure, there’s all the time room for development and refinement, however ADRIFT Kaya has firmly established itself as a culinary vacation spot in New Delhi. It’s a spot the place friends can embark on a scrumptious journey, uncover the essence of Japanese delicacies, and respect the artistry and dedication behind every dish. And that, for me, is a real testomony to its success. So, whereas ADRIFT Kaya may not be a younger baby anymore, it is actually on a path to turning into a cherished culinary establishment, exceeding expectations with each passing yr.

7. Why a Japanese Izakaya idea in India and never wherever else?
While ADRIFT Kaya in New Delhi is at present the one one in India, the idea holds immense potential for growth, not simply throughout the nation however probably globally as properly. Stay tuned, as extra Kaya experiences could be simply across the nook!

8. Sustainability is more and more turning into a spotlight within the culinary world. How do you incorporate sustainable practices into your menu and kitchen operations?
Sustainability and moral sourcing are important features of the culinary world. Adding recent and seasonal produce displays the bounty of the land and the spirit of the tradition. Procured from native farmers, it serves as a way to assist the native economic system and scale back carbon footprint. Additionally, these recent substances enrich the dishes and assist to minimise meals waste. Having spent ample time in my grandparent’s orchard has helped me perceive the significance of utilizing recent substances for making ready meals and the position it performs in enhancing each the flavours and dietary worth of the dishes. These values type a vital a part of my culinary practices, and I promote them extensively by my recipes.

9. With the rise of plant-based consuming, do you combine any vegetarian or vegan choices into your menu, and in that case, what are some standout dishes?
ADRIFT Kaya proudly options vegetarian and vegan dishes that tantalize the style buds with out compromising on flavour or custom. Our standout dishes embrace:

• Mushroom Tofu Gyoza: These pan-fried dumplings are bursting with savoury umami due to a mix of juicy mushrooms, creamy tofu, and flavorful seasonings. They’re an ideal starter or gentle chew, providing a textural delight with every dip in our home made sauce.
• Asparagus Tempura Spicy Avocado Roll: This modern roll combines the fragile sweetness of asparagus tempura with the creamy richness of avocado. A contact of spicy warmth provides a pleasant kick, making it a very satisfying and distinctive vegetarian choice.

These are just some examples, as our menu repeatedly options seasonal delights and surprises for our plant-based diners. Whether you are a seasoned vegan or just exploring vegetarian choices, ADRIFT Kaya gives a culinary journey that celebrates recent substances and modern flavours.
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10. Collaboration appears to be a recurring theme in your profession. Could you share a bit about your expertise collaborating with native producers and artisans to supply substances in your dishes?
Absolutely! Collaboration is the lifeblood of my culinary journey. Sourcing substances is not nearly ticking bins; it is about weaving a narrative into every dish. That’s the place native producers and artisans grow to be invaluable companions. Working with them permits me to faucet into the distinctive spirit of a spot. Their ardour for high quality, their intimate data of native substances, and their dedication to sustainable practices all contribute to the magic on our plate. Their modern flavours and textures add a pleasant layer of complexity, showcasing each their experience and the potential of local ingredients. These collaborations aren’t simply transactional; they’re constructed on mutual respect and shared ardour. It’s a studying alternate, the place I achieve insights into native traditions and so they obtain publicity to new strategies and views. Ultimately, these partnerships elevate our dishes past mere substances. They grow to be testaments to the facility of neighborhood, celebrating the dedication and expertise of native producers whereas providing friends a style of one thing really particular. It’s a win-win that continues to form my culinary journey and the experiences I create.

11. What recommendation would you give to aspiring cooks trying to push the boundaries of conventional delicacies and create their very own culinary id?
My recommendation is to focus like loopy on getting the fundamentals of cooking down, studying, every little thing you’ll be able to about cooks in numerous meals from world wide and getting on the market and travelling to broaden your horizons to what’s actually on the market on the earth. And let that form your individual private fashion.