Breads of India: A Culinary Journey

Some experiences leave an indelible mark on your heart, and for me, Bread of India was one of them. My journey with this incredible restaurant began when I met Rohit Rao Singh, a visionary who once ran five, and later four, Indian restaurants in the Bay Area of San Francisco. What started as a professional opportunity turned into one of the most enriching and unforgettable chapters of my life. I had the privilege of being the commissary head at the Auckland restaurant, a magnificent 120 to 130-seater establishment with high ceilings, stunning ambiance, and awe-inspiring paintings. Every day, we worked tirelessly to deliver exceptional food to different locations, such as Berkeley and Woodlands. From 9:00 to 10:00 AM, our kitchen buzzed with activity as we prepped and packed meals for delivery across the city. One of the key elements that made Bread of India unique was its ever-changing menu. Guests could check online daily to discover the special dishes available, ensuring they always had something new to experience. We curated a collection of 365 different dishes, offering an extensive range of Indian flavors throughout the year. Working at Bread of India allowed me to enhance my culinary creativity. One of the greatest lessons I learned was how to transform ingredients in innovative ways. For instance, if I had leftover lotus stem, I would find ways to turn it into dumplings served in a rich, flavorful curry. The experience taught me adaptability and the art of making the most of every ingredient. Among the dishes I hold closest to my heart, Tandoori Salmon stands out. I had the opportunity to work with Norwegian salmon, which was one of the finest varieties I have ever cooked. Another masterpiece I mastered was Kurgi Pork, featuring premium Australian and New Zealand pork. The Kurgi masala, a secret spice blend gifted to me by Rohit, elevated the dish to a level I had never experienced before. Then came the classics – Chicken Tikka Butter Masala with a distinct twist. The sauce was different, and what made it stand out was the roasted bell peppers, slow-cooked in a tandoor before being added to the dish. These techniques refined my approach to Indian cuisine and deepened my love for authentic flavors. No meal at Breads of India was complete without our legendary Gulab Jamuns. Every night, we prepared around 200 to 300 pieces, only to find them mysteriously disappearing by morning. My staff used to joke, saying, “Sir, they were laughing at me, so I had to eat them!”. One of the strict rules enforced by Rohit Rao Singh was never microwaving Gulab Jamuns. According to him, they had to be served at room temperature, ensuring the best texture and taste. This unwavering commitment to quality was a defining feature of the restaurant. As with every journey, change is inevitable. The economic recession hit us hard, and we had to rethink our approach. That’s when Rohit and I decided to venture into the food truck business. We launched San Francisco’s first Indian food truck, strategically placed near the museum, allowing us to bring the flavors of Bread of India to a broader audience in a more sustainable way. Another unforgettable chapter was my time spent at Napa Valley, where I had the chance to meet world-class chefs like Jamie Oliver and many French culinary masters. Rohit ensured that we participated in annual global culinary events, learning, exchanging knowledge, and pushing the boundaries of Indian cuisine. It was a mind-boggling experience that deepened my appreciation for the art of cooking. My journey with Breads of India was much more than just cooking. It was about learning, innovating, and cherishing every moment spent in the kitchen. The experiences I gained, the lessons I learned, and the bonds I formed will always remain etched in my heart. This is the story of Bread of India, a tale of passion, perseverance, and the pursuit of culinary excellence. And while times have changed, the memories and flavors of that journey continue to inspire me every day.