A lawyer cum culinary artist, Madhumita Salatry speaks about her passion for cooking and working during the lockdown
A lawyer by profession, Madhumita Salatry was always interested in cooking from a very young age. Coming from a family of lawyers, Madhumita chose to pursue the same route, but her heart was always into cooking. Today, she has become a household name for her delicious cuisine. “My mom Amita Salatry started off with her cooking show, ‘Ruchik’, on T.V. When I was in the 9th standard my mother taught me everything with regards to cooking, as I always had the urge for learning how to cook.” Her friends and family encouraged her to take orders, but Madhumita was hesitant at first. Around two years back, there was a program in her housing society, Madhumita put up a little food stall, wherein she had biryani for sale – this was sold off in a jiffy. That’s when she thought of looking at cooking as a commercial proposition, there’s been no looking back. Speaking on the sudden outbreak of the pandemic Mahumita says, “The initial 21 days were difficult. I used to get plenty of calls asking me whether I would be taking orders, but given the risk associated with the pandemic and the difficulties associated with getting some of the ingredients, I refused. Professionally, of course we were closed for two months.”
Madhumita then talks about her signature dishes. “Dishes like Sungtaache lonche (Prawn Pickle), Baangdyache lonche (Mackerel Pickle) ‘Biryani’, Xacuti, Chicken Cafreal, Chicken and Mutton Sukha, Gajar Kheer, Sungtache Dangar (Prawn Cutlets) and Tender coconut soufflé are some of my specialties. People crave for Kaalvachem tonak (Oyster Curry), Kurlyanche tonak (Crab Curry) and the Xacuti – both, chicken and mutton.” Madhumita stresses on the fact that the masalas used in her preparations, are all homemade and prepared from a scratch. “There are times when I don’t taste the food I make, as I’m vegetarian on certain days. Usually I don’t accept orders on a Thursday, but there are some very loyal customers and I can’t say no to them. But thankfully all my preparations have always been appreciated with no complaints so far.”
During the lockdown, Madhumita would get continuous calls from her clients, one of them being Poonam Desai, who always puts up good reviews on various social media platforms about Madhumita’s preparations. Poonam along with another friend, Shruti Naik, would continuously ask Madhumita as to when she would resume taking orders, and were the happiest when she began to accept orders. “It was comparatively easier to get the necessary ingredients during the second lockdown, and I resumed taking orders. My neighbours and friends were my biggest client base during this time and many of my old customers, too.”
For Madhumita hygiene is very important. While the peeling and chopping of ingredients is done by her helpers, the cooking is done by her alone. She accepts a few orders at a time which makes it easier for her to concentrate on what she’s doing. “Taking limited orders ensures that I give it my 100%, thus ensuring my customers of the best product from my kitchen”.
Madhumita usually doesn’t make the food and sell to customers as and when they call. She always gives them a small sample to taste first and if satisfied with it, they place a larger order with her. “My food is always fresh. I usually request customers to give me a heads-up about their orders two days in advance, and I prepare the order on the day before delivery. Even the meat I purchase on the day I prepare the biryani or ‘Xacuti’. I don’t like to freeze anything which is why many of my customers are impressed with the freshness of my preparations.” She has her suppliers in the market who she calls up on the day she’s starting with her order and collects it in the morning. Madhumita then elaborates on her future plans. “Right now I handle both, my profession as a lawyer and taking orders for my signature dishes. But thanks to the lockdown, people prefer ordering food that is made at home rather than ordering in from a restaurant.
I don’t know what will be the response of people later; but as of now everyone relies on fresh homemade food. I will continue to operate my catering activities from home and while I do have plans of opening a small restaurant, I’ll keep it on hold, given that it’s not feasible just now. Even if I do manage to open up an eatery the response may not be what I’d expect it to be as the virus is very much amongst us.”
Madhumita shares her message to people who’d like to pursue culinary art as a business. “You need to be true to yourself and dedicated to whatever you do. You pour all your energy, attention and love in what you do and most important of all, money shouldn’t be the deciding factor. For me, customer delight is very important. If you’re truthful and give the best, your customers keep returning back to you. Always be open to criticism as that helps you grown and improve. I don’t even mind getting less money but at the end of the day, glowing reviews from customers is what keeps me going”
