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Spanish chef Oriol Castro, the visionary of the dysfruit, is one of the Michelin-Star Barcelona restaurant, currently at #1 on the world’s 50 Best Restaurant List (2024), recently visited India for the first time. Bold creativity and accuracy is known globally to carry forward the boundaries of modern gastronomy, Chef Castro shared his reflections on passion of passion in Indian cuisine, Pak philosophy and a special interview.
Welcome to India, Chef Oriol! How is your first trip?
It has been amazing – for the first time in India, and I am very happy. We are eating a lot! We tried Biryani, which I loved at all – not only for flavor but also the technology behind it. It actually stood for me, especially because the disfruiter is a high technical restaurant. It was a great experience to cook and then eat biryani. Oriol, Oberoi, joined the Pakistani Culture President Veer Sanghi for a Pakistani talks in New Delhi and hosted Superclass for the first time in India, who showed his marki dishes.
Which Indian cuisine has left a strong impression on you?
I really enjoyed the South Indian Brad-App and of course butter chicken. We visited several restaurants, and each had its own distinctness. We went to the Indian accent, Bukhara – ITC Maurya, Injuries, and Dhilli – All were all amazing in their own way.
You also visited Khari Baoli in Old Delhi. What was that experience?
It is important to see the authentic side of a country when you travel. In Khari Baoli’s Spice Market, I wanted to find seasonal material and local culture. We bought some masala mixture – they prepared a particular one for us, explaining the uniqueness of each spice. I have yet to find out how we would use it in a disfruiter, but it was an inspirational moment.
Was there any component standing out for you?
Yes – black salt. I had heard about it earlier, but now I understand its complexity. This is very special, and I am excited to work with it.
How do you contact new ingredients in your cooking?
Whenever we develop a new dish, we focus on the essence of the component. Even with all the technical functions we performed, we never want to lose it. It is not only about technology – it is about preserving taste and soul.
You mentioned Inina, where you tried to fusion Indian-Japanese. What do you think on fusion dishes?
Fusion should never be confused. In these, the chef explained the dishes so well that the experience was clear and pleasant. Sometimes, the reference is everything – when the concept is explained well, the dish speaks loudly.
Do you consider the reflection of your personality to dishes in disfers?
Not just mine. Disfruiter is a collaborative attempt in itself, Eduard Zatuch and Matu Kasanas. This is not about personal credit – the project is larger than the person. That philosophy has shaped our work from the beginning.
You are currently on top of the Pak world. Does it come with pressure?
Of course – there is always pressure. Even yesterday, before the cooking demo, we felt it. But the pressure is important – this means that you care, and it pushes you to give your best. Being at number one place means that people expect so much, and we embrace it.
What do you live in the kitchen after 35 years?
Passion. This is one thing that you really need. If you have passion, everything else will be followed.
And where are you found inspiration for your food?
Everywhere. You can catch inspiration from anywhere – 360 degrees around your near. This is always a task in progress.
Any final idea for young chefs?
Everything takes time. You do not get things overnight. This is about the child’s steps, being consumed and never losing their passion.
Chef Oriol Castro’s visit through India may be brief, but whatever flavors, colors and ideas have been faced here, it has clearly left its mark. With an open mind and tireless creativity, he continues to remind us that the best food does not just surprise the palate – it tells a story.
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