When Patrick Lawrence Chapman (Pat Chapman), a Britisher talks about curries, it is evident that he knows his curries well because he doesn’t like the idea of adding cream, then sugar to get the curry. For Pat Chapman curry is more than just food that he serves in his restaurant — he has a long relationship with India. It almost dates back to 1715. His great-grandfather served in the British Army until he and his wife were killed during the 1857 Sepoy Mutiny, leaving behind their only daughter. British Navy found her abandoned alone, hungry and starving for three days. She was brought back to England where she grew up but came back to India to pursue her studies as the British rule was still continuing.
Chapman, a man full of expressions was also a part of the Royal Air Force in England and says he had the privilege of flying some pure engines. “It was a glorious time and also a very big responsibility. The slightest mistake or action on our part could have led to war with Russia. Flying isn’t only about war, one has to be very responsible. That is how my cooking is as well. I learnt to cook from my grandmother and mother. My mother was born in Nainital and also educated there,” says Pat for whom this is his 44th visit to the country.
Pat Chapman is in the city for the ‘Pat Chapman Grills The World’ food fest at Barbeque Nation. He has 14 special marinate for veg and non-veg grills.
Any fusion? “No I am a puritan when it come it food. Fusion is short lived, for best taste and flavours I go by the authentic recipes. I am such a lover of curries myself that I wouldn’t get bored eating them as a staple food,” he laughs.
He and his wife made sure they learnt the trick of the curry puff from Pat’s grandmother and mother. Says Pat, “during my RAF days, the minced meat curry puffs that I would get from home would be lapped up by my colleagues in just a day. I would barely get to eat one,” he recollects.
Also known as the Curry King, Chapman amongst other numerous titles, has been called ‘The Ambassador of Indian Food’ and the ‘Curry Leader’ by food reviewers in Britain for his bestseller cookbook. Such is his understanding of the nuances of spices that he has been called upon by the Government of India in Kerala, to lecture on spices.
