Ruchira Hoon
Ruchira Hoon is the Chef Patron at Dakshin Canteen, a pan-South Indian restaurant that aims to bring flavours from all the states of the South under one roof.
She was the Brand Chef at Ek Bar, a unit of Olive Bar and Kitchen, and the Chef Partner at The Piano Man group, which includes the brands The Piano Man Jazz Club, Dirty Apron, and The Piano Man Bakery. She co-founded the F & B consultancy Nibbles & Co. in 2021, which specializes in end-to-end F&B curation and has several restaurants pan India that she has consulted with. She has developed recipes for major FMCG brands such as Slurrp Farm, Mille & Lumara.
The Story
A cookbook addict, Ruchira has been cooking since she was 9 years old and hosting dinner parties since she was 12. Her grandmother's cooking deeply inspires her. Her speciality is innovation in the kitchen, especially experimenting to create new dishes that cater to all kinds of dietary considerations. Her inspiration behind Dakshin Canteen has been all the excellent food she has eaten throughout her childhood in her great-grandmother, grandmother, and aunt's kitchens.
For over 25 years, Ruchira was a journalist, working with the Deccan Chronicle, Hindustan Times, and The Times of India in her previous avatar. She formally switched from journalism to the food industry in 2014, actively creating recipes and sharing her experiences through her blog, The Great Cookaroo.
In 2011, she was a top-12 finalist on Masterchef India Season 2. She has since made several TV appearances on shows like Guilt Free (NDTV), Olive it Up (NDTV Food), and Food Tak (Aaj Tak).
She is the founder of The Cereal Killer Cookbook Club, where she brings together people from the culinary field to cook from one cookbook a month.
With Dakshin Canteen, Ruchira is bringing the flavors of South India to New Delhi and trying to showcase the diverse and rich heritage of the southern states. Whether it's the Ghee Roast or the Gassi from Karnataka, the Charus and Pappus from Telangana and Andhra Pradesh, the Stews and Moilees from Kerala, or the Thogiyals or Poriyals from Tamil Nadu, she wants everyone to experience the nuanced flavors that set these dishes apart.
Weaving a menu that showcases the flavorsome tapestry of the different states - she's used several familiar elements to recreate some contemporary small plates albeit canteen-style - while several traditional yet bold curries take center stage in the menu. With an ever-evolving menu using indigenous ingredients, it's where seasonal flavors take center stage. Dakshin Canteen is a labour of love, carefully researched over 5 years, yet showcasing flavors and experiences over the last 4 decades.