Chef Reetu Uday Kugaji (Instagram A/c: @chefreetuudaykugaji ) is a culinary expert with more than 28 years of expertise in food consulting, cooking, and culinary education. Her work demonstrates a deep appreciation for Indian regional cuisine, traditional wisdom, and ingredient-driven cooking, all of which are deeply ingrained in Indian food culture. Her career has included work in professional kitchens, academic leadership, and food education. Currently, she works as a chef consultant.
Her prior positions include Associate Professor at D.Y. Patil University’s School of Hospitality and Tourism Studies and Program Head of Culinary Arts at Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management, Navi Mumbai. Her Excellency Smt. Pratibha Devisingh Patil, the former Hon. President of India, Mr. Sachin Ramesh Tendulkar, Mr. Rahul Dravid, and other notable guests were among the people for whom she prepared meals and planned menus for institutional and stadium events in addition to teaching and mentoring. She has also managed extensive culinary operations for T20 and IPL games at the D.Y. Patil Stadium in Navi Mumbai.
She thinks food is more than just nourishment. It is a potent manifestation of emotion, memory, and culture. She continues to concentrate on protecting India’s culinary legacy while allowing it to carefully adapt to contemporary lives through her consultancy work, blog writing, and public appearances.
Q.) You’re a successful Indian chef. What inspired you to pursue a career in cooking?
Chef Reetu: My mother inspired me to seek a career in cooking. The kitchen was the center of our home when I was growing up, so it seemed natural and very familiar to watch her prepare. I genuinely think I’m genetically inclined to cook. My connection with food was influenced from a young age by her cooking, which was never only about recipes but also about love, resiliency, and nurturing. I realized at a young age that cooking had the ability to soothe, unite, and heal.
There was social pressure and uncertainty when I decided to pursue a career in cooking, but my mother supported me wholeheartedly. Her steadfast encouragement gave me the courage to confidently pursue my purpose. A lifetime dedication to the culinary arts developed from what started as learning in her kitchen. My journey as a chef today is more than simply a profession; it’s a sincere homage to my mother’s leadership and the principles she taught me—sincerity, tenacity, and soulful food.
Q.) Your favourite recipe for the New Year.
Chef Reetu: My heavenly mother’s Punjabi Masalewala Gud, a winter dish steeped in warmth, love, and tradition, is my favorite recipe for the New Year. Her care and knowledge are carried in every ingredient of this spiced jaggery, a recipe that kept us warm and fed even on the coldest days. Sharing it now seems like bringing her presence into a New Year since I learned how to prepare it just like she did.
This recipe is both cozy and practical, made with jaggery that has been gently melted in desi ghee and enhanced with coarsely chopped nuts, seeds, and warming spices like ajwain, fennel, cumin, and sonth. Because it is set rather than cooked, the foods’ inherent goodness is preserved. It has always been prepared in the winter because it gives the body warmth and a sense of stability.
Every dish my mother prepared was infused with heart and inventiveness. Food, in her opinion, ought to change with the seasons and life. She would inventively use Masalewala Gud to prepare desserts even in the summer, such as Kulhadwali Punjabi gur ki kulfi, so we could savor its flavor all year round because we loved it so much. I see this dish as a way to honor her legacy, her intuition, and the timeless wisdom she imparted via food as we start the New Year.
I honor my mother’s love and the principles she taught me through food by starting the New Year with her recipe.
Q.) Which food do you enjoy making with your spouse (Mr. Uday B. Kugaji ) the most?
Chef Reetu: Every preparation starts with the heavenly Kada Prasad, which creates an atmosphere of thankfulness and awareness in our kitchen. A winter lunch of sarson ka saag topped with homemade churned chitta makhan, or unsalted white butter, accompanied by makki ki roti and hurda thecha made with soft, juicy sorghum is the dish I most like preparing with my spouse. It is a meal that inevitably unites us in the kitchen. While one of us works on the makki ki roti, meticulously shaping and cooking it on the tawa, the other cooks the saag gently till it acquires its rich, earthy flavor. The thecha, which is always created fresh and crushed by hand to preserve its rustic, robust nature, provides a strong Maharashtrian touch.
And my mummyjis Punjabi Masalewala Gur, our favorite.
To finish the dinner, we frequently make gajrela, a winter dessert that is slowly cooked in tup or desi ghee with milk and khoya, lightly sweetened with sugar, and subtly flavored with lots of nuts and green cardamom powder. It feels quite rewarding and leisurely to make the complete spread together. Cooking is only one aspect of it; other aspects include sharing customs, time, and the pure delight of seasonal cuisine.
Q.) Do you have any special memories of preparing meals for visitors on New Year’s Eve at your house?
Chef Reetu: Yes, we have always celebrated New Year’s Eve together and with hospitality at our house. I vividly recall the kitchen springing to life early in the day, with preparations starting well before the guests showed up. There would be carefully prepared sweets, freshly ground chutneys, dough being kneaded, and slow-cooked meals on the stove. Family members and friends would come and go from the kitchen, sampling, conversing, and helping out as required.
Serving simple yet plentiful meals that made everyone feel at home is one of my favorite memories. We never had a strict schedule or rushed the meal. Feeding everyone generously, spending time together late into the evening, and celebrating the New Year with warmth, laughter, and a table full of carefully prepared food were the sources of happiness.
Q.) What factors should be considered when preparing festive meals at home for the quests on Christmas or New Year’s?
Chef Reetu: A few careful considerations, in my opinion, make all the difference when cooking festive meals at home for visitors on Christmas or New Year’s.
First and foremost, you must comprehend your visitors. To make everyone feel included and taken care of, the meal should be based on their comfort levels, dietary needs, and culinary preferences.
Seasonality is equally significant. In addition to improving flavor, using seasonal, fresh ingredients keeps the dish lighter and more nutritional, which is particularly appreciated during celebratory events.
Planning and balance are essential. A festive meal should include a variety of cuisines, flavors, and textures without becoming overpowering. Selecting a few carefully considered meals that can be partially cooked ahead of time allows the host to remain at ease and present with the guests.
Time and flow are also important. In order to free up the host to enjoy the celebration instead of being confined to the kitchen, dishes should be arranged so they come together seamlessly.
Lastly, food should be prepared with intention and affection. Festive dinners are about generosity, comfort, and togetherness rather than perfection. A celebration inevitably becomes unforgettable when guests are made to feel at home and well fed.
Q.) Do you think homemade food is healthy? If yes than why ?
Chef Reetu: Yes, I firmly think that cooking at home is healthy. We have total control over the ingredients, produce quality, and cooking techniques when we cook at home. We may use the proper amounts of oil, salt, and spices, use seasonal, fresh foods, and steer clear of needless preservatives or additives that are frequently present in packaged or outside food.
Additionally, homemade cuisine is prepared with intention and attention. Meals are designed to fit our bodies, climates, and lifestyles, making them more nutritional and easier to digest. Home-cooked meals offer mental solace and a sense of wellbeing that goes beyond physical health. It helps us stay connected to our heritage, families, and customs, all of which are crucial components of a healthy lifestyle.
Q.) Any advice for aspiring chefs ?
Chef Reetu: I would advise prospective chefs to have patience and stick to their passion. Cooking involves discipline, consistency, and respect for ingredients in addition to formulas and procedures. Take the time to grasp the fundamentals, study traditional kitchens just as much as professional ones, and never be afraid to start from scratch.
Every day, be willing to learn from everyone around you. The kitchen fosters resilience, cooperation, and humility. Long hours and challenges are inevitable, but if you cook with honesty and purpose, the experience becomes incredibly fulfilling. Above all, as a chef, find your unique voice while being true to your culture and principles.
Wishing all the readers of Asian World Newspaper
Merry Christmas and a Prosperous New Year 2026.
Instagram A/c: aviationauthor.ridakhan
