Children's Day Special 2024: Chefs Share Their Favourite Childhood Dishes That Shaped Their Memories

It is often said that our senses hold onto experiences more vividly than memory alone—scents, sounds, and flavours linger, subtly connecting us to our past in ways that the specifics of time and place cannot. Food, in particular, plays a profound role in shaping our earliest interactions, with the tastes of childhood influencing our perception of food for years to come.Yet what of those who've made food their life's work? For chefs, the kitchen is both sanctuary and laboratory, where creative experimentation meets technical precision. Does their professional pursuit of novel flavours and techniques distance them from the simple dishes of their childhood? Or does their deepened understanding of food strengthen the bonds with those foundational meals that first ignited their culinary passion?This Children’s Day, we reached out to chefs across the country to explore the dishes that have stayed with them through the years and to discover which childhood flavours still hold a special place in their hearts.

Chef Avinash Martins - Chef Owner at Cavatina by Avinash MartinsBacalhau is a salted codfish which is found in Europe. My mother's side of the family is based out of Portugal and whenever they would come and visit us in India, they used to get us this salted codfish which my granny used to prepare. She used to soak the salted codfish overnight so that the saltiness would go away and then she used to make these lovely cutlets or we call them Bolinas de Bacalhau, where we relish them as a meal. It's so creamy, savoury and very delicious. That's my favourite childhood meal.

Chef Regi Mathew - Owner and Culinary Director of Kappa Chakka KandhariGrowing up, Sundays were my favourite day of the week. It wasn’t just about the quiet mornings or the family prayers—it was about the magic that happened in my mother’s kitchen. The highlight of those Sundays was Pidi Kozhi Curry. I would watch in awe as my mother worked her culinary magic, skillfully mixing rice dumplings and simmering the rich, flavorful curry. The aroma would drift through the house, teasing my senses and making the wait feel endless.As a curious child, I’d often stand on a stool beside her, trying to help. She’d patiently teach me how to roll the dumplings, sharing stories of how her mother had taught her the same way. It was more than a cooking lesson; it was a passage into our family’s traditions, a connection to generations past. When the curry was finally ready, we’d gather around the table, and each bite felt like a celebration of love, warmth, and heritage. Those meals weren’t just about food—they were about bonding, storytelling, and the comfort of being surrounded by family.Today, at Kappa Chakka Kandhari, I’ve brought Pidi Kozhi Curry to our menu, not just as a dish, but as a piece of my childhood—a reminder of the joy, learning, and love I found in my mother’s kitchen. On Children’s Day, I celebrate those memories that shaped me, and I hope every child finds their own special meal that brings them closer to home and family. Chef Doma Wang - Chef-Owner at The Blue Poppy Thakali My favourite childhood meal is prawn balls and egg fried rice. Seafood was not always available in my home town Kalimpong so this was a treat. My father would get them from the Local market when ever he found them. The aroma and taste of these dishes still remind me of my beloved father.

Chef Nishant Choubey Chef and EntrepreneurOne of my most cherished childhood meals was my grandmother's "gajar ka halwa" (carrot pudding). She made it from scratch, using freshly grated carrots, milk, sugar, and a little ghee. It was simple yet comforting, and the way the aroma would fill the house as it simmered slowly on the stove is a memory I’ll never forget. It wasn’t just about the taste—though it was divine—it was the love she poured into making it, the patience, and the joy it brought our family during those special occasions. It taught me early on that food is not just about sustenance; it’s about connection, tradition, and the stories passed down through generations.

Chef Natasha Gandhi - MasterChef India Contestant and Content CreatorGrowing up, my mom’s aloo parathas were the ultimate treat. They were perfectly crisp on the outside, soft and packed with flavour inside, and always served with a dollop of love (and butter!). I could never stop at one—I’d always end up eating three! To this day, no matter how hard I try, I don’t think I can replicate the magic she brought to them. It wasn’t just the taste; it was the warmth of her hands and the joy of watching her make them fresh for us. Those parathas weren’t just food—they were love, comfort, and home, all rolled into one.

Chef Avinash Pattnaik - MasterChef India Contestant and Content CreatorI wasn't not born and brought up in Odisha since my father was serving in Indian Air Force. So we used to travel to Odisha during Durga puja vacation and going around the puja pandals where I used to hold chuda ghasa, boondi and fresh fruits with small hands as prasad. Till date this dish takes me back to my childhood & festivity. Chuda ghasa is a no-cook dish made from flattened rice, ghee, coconut, black pepper, Jaggery/sugar with a sand-like texture & lots of seasonal fruit. Juicy boondi and sev is just like the icing on the cake. Simple yet divine to taste.

Chef Shriya Shetty - Founder Buco IndiaThe first thing that comes to mind is this simple “banana milk” that I used to have when I was in school. It’s basically just robusta bananas sliced into a bowl of cold milk and maybe a touch of grain sugar added to it. I used to hate milk as a kid, but I could eat this every day. It used to be my favourite breakfast and snack. And one more is American Chopsuey! I think I lived for American chop suey. We grew up during a time when eating out and ordering in was very uncommon. So on those rare occasions where we went out as a family, and if the restaurant served American chop suey, my day was made! My sister and mother hated it and so the only one who gave me company to eat it was my dad. He and I would happily eat it. The fried noodles, sweet sauce, fried egg on top…. Yum! As an adult, I don't know how I liked it and as a chef I still don’t know why I enjoyed that sweet mess but I still occasionally enjoy it … probably nostalgia.

Chef Nishit Dalal - Founder of Bombay BoyWhen I was a kid, one of my favourite things in the world was Weetabix. The crunchy, wholesome cereal, soaked in milk, became the perfect start to my day or a comforting afternoon snack. But back then, living in the city, it was not something you could easily find in stores. My dad’s friend, though, knew how much I loved it, and every time he traveled from Kenya to visit us, he would bring along as many packs as he could fit in his luggage. I remember the joy of seeing those packs, feeling like I had received the best gift in the world. Looking back, it was not just about the Weetabix – it was the thoughtfulness and the small, simple ways that people around me showed love. Those memories always remind me of the warmth of the people around me, all wrapped up in a yummy meal.

Chef Manuel Olveira - Chef and Owner - La Loca Maria and La Panthera My earliest memories are from my mother’s restaurant, where I first learned about cooking. I started helping out at the family restaurant at 14, and one dish that stands out is her lamb meatballs. After school, the aromas of those meatballs always welcomed me, and they became a comfort food for me.My mother taught me the importance of flavour and technique, and her passion for cooking inspired me to pursue a career as a chef. I've taken her recipe and introduced lamb meatballs into the menu at my restaurant La Panthera - come by and give them a try!

Chef Anil Gupta - Sixteen33 As a child, I remember wandering into the kitchen and being enveloped by the warmth of sweet, creamy aromas as my mother prepared her baked cheesecake, that was a household favorite and I remember it was reserved for special occasions. I wasn’t a great fan of chocolate while growing up so for me the cheesecake recipe became a prized possession. The process became almost ritualistic, with each family member assigned a role- while mom would prepare the ingredients, I would help whisk and dad would be our official taste master. My own version of the Basque cheesecake today pays tribute to those early years. Every cheesecake I make reminds me of simpler times. It's more than just a dessert for me; it's a childhood memory that lights up my face when I think of my birthday. It’s a familial affection and a tradition I want to continue.

Chef Harish Rao, Hosa My favourite childhood memories are filled with morning breakfasts of dosa or idlis. My mother would often make mutton curry or chicken curry to go along with it. Dosa with mutton or chicken curry is a beloved South Indian combination that pairs the light, crispy dosa with rich, spiced curry. The dosa’s mild tanginess complements the hearty flavors of the curry, which is often layered with spices like black pepper, cumin, and cloves, creating a balance that’s both satisfying and refreshing. This dish is loved for its comforting familiarity, bringing together contrasting textures and deep flavors that make it perfect for any meal, from breakfast to dinner, capturing the warmth and essence of South Indian cuisine. It’s truly also the love and care she put into each meal, always wanting me to eat well so I could do well. For me, it’s more than just food—it’s a reminder of a mother’s love.

Chef Sarfaraz Ahmed- Carnival By Tresind Every city has something interesting or unique in terms of street food in India, it always brings a nostalgic memory for all of us. It’s a core memory we have all built over the years. Hailing from Shimla, we often visited Mall road and there is this staircase that goes down to the lower bazaar and both sides of those stairs are filled with stalls selling Chole Bhature and so many other stalls. For me it wasn’t so much about the Chole Bhature as much as gathering of friends over a small meal. Because of this, Chole Bhature has become a favourite for me, and even today when I am visiting a new place or city for work or otherwise, I often go looking for Chole Bhature as it's very close to me. Apart from that I have a fond appreciation for the Chocolate Éclair from Krishna Bakery, Trishul & National Bakery in Shimla. Don’t miss it if you are visiting Shimla.